Caroline's Onion Salsa

yummy, by the handful.
i kid.
but, honestly, how hilarious was that?

black bean and corn salsa-

1 15 oz. can black beans, rinsed and drained
1 11 oz. can whole kernel corn, drained
1 t. minced fresh jalpeno pepper
1 avacado, chopped
2 medium tomatoes, chopped
1 red bell pepper, chopped
1/3 c. chopped fresh cilantro
1/4 c. diced red onion
1/4 c. fresh lime juice (about 2 limes, squeezed)
1 t. salt

tortilla chips for dipping!

**i add yellow/orange pepper when i have it, you can play around to make it spicey, or add black-eyed peas instead of/with beans!

combine all ingredients except avacado and chips. cover and chill for at least two hours. add avacado just before serving. serve with chips!

Apple, Pepita, and Queso Fresco Salad with Roasted Poblano Dressing

Dressing from Bobbly Flay.

Salad inspired by Tiburon Restaurant.

1 small container mixed greens (I used a spinach and baby greens mix)

Roasted Poblano Dressing, recipe below

1-2 gala apples*, julienned

¼ - ½ cup toasted pepitas (shelled pumpkin seeds)

¼ - ½ cup Queso Fresco cheese (could also Cotija or Feta)

In a large bowl, lightly dress mixed greens with roasted poblano dressing (you won’t need the full recipe of dressing). Add apples, pepitas, and cheese; mix in gently. Start with 1 apple, ¼ cup pepitas, and ¼ cheese; add more if needed to get a good ratio. Transer to a serving dish and top with additional apples, pepitas, and cheese, if desired.

*To keep apples from browning, you can soak in sprite or 7-up for about 10-20 minutes, drain, and pat dry before using. They will stay fresh for quite a long time!

Roasted Poblano Dressing

2 poblano chiles (sometimes labeled pasilla chiles in the store)

3 tablespoons water

1 tablespoon red wine vinegar

1 clove garlic, roughly chopped

1 teaspoon honey

¼ cup canola oil (may need more to thin dressing)

Salt and freshly ground pepper

To roast the peppers: preheat oven to broil. Place peppers on a small baking sheet in the oven. Roast until skin bubbles up and turns brownish-black in spots. Flip and repeat on the other side. This will take about 5 minutes per side, but depends on the heat of your broiler. After both sides are charred, remove from oven and place in a bowl. Cover tightly with plastic wrap and let steam. When cool enough to handle, remove and discard skin, stem, and seeds. Roughly chop.

Add roasted peppers and remaining ingredients into a blender. Blend until smooth and season with salt and pepper to taste.  If too thick, thin with a little extra canola oil. 

Signing Time!

Cutest. Ever.

Squeaky Shoe Store

Just in case your child doesn't make enough noise as it is.

website here.

For all your vegan dessert needs...

434 S 900 E Salt Lake City, UT 84102
website here.

Brazilian Lemonade

Brazilian Lemonade
*from Our Best Bites*

5 fresh, juicy limes
6 c. cold water
1 c. sugar
6 T. sweetened condensed milk
ice, for serving

Choose limes that are round and thin-skinned (insofar as you can tell) and wash them well with soap.  Set aside one lime to slice as garnish.  With the remaining four limes, cut them in half, in quarters, and then in eighths.  In a large measuring cup, combine cold water and sugar, stirring to dissolve.  Place half of the sugar-water and half of the limes in a blender and blend for 5-10 seconds.  Placing a fine mesh strainer over a pitcher, pour lemonade into pitcher, pressing the strainer gently with a spoon to extract any additional flavors and juices.  Repeat with remaining sugar-water and limes.  Add sweetened condensed milk and stir gently to combine.  Slice remaining lime as garnish for six ice-filled glasses.  Pour lemonade into prepared glasses and serve immediately, as the mixture will not keep.

*I don't know why it is called lemonade when it is clearly limeade.  But whatever.  It tastes awesome.

French Peasant Bread

French Peasant Bread
*from the kitchen of Mindy Gilkey*

2 c. warm water
1 T. yeast
1 T. sugar
2 t. salt
4 c. flour (I used high gluten bread flour)
oil
cornmeal
butter

Place water, yeast, sugar, and salt in a warm bowl and stir to dissolve.  Add 4 c. flour and stir until blended. (I suppose you could use your Bosch or KitchenAid, but I stirred the flour in by hand and it wasn't difficult.)  Do not knead.  Cover and let rise 45 minutes or until doubled.  Flour hands, remove dough, and place in two rounds on a baking sheet dusted with cornmeal and flour.  Cover and let rise an additional 45 minutes, or until doubled.  Bake at 435 for 10 minutes.  Reduce temperature to 375 and cook an additional 20 minutes.  Brush with butter and serve warm.

Tomato, Mozzarella, and Avocado Salad

Tomato, Mozzarella, and Avocado Salad
*from the kitchen of Mindy Gilkey*

1-2 fresh tomatoes, sliced
1 avocado, sliced
fresh mozzarella, sliced
fresh basil, chopped
2 T. basalmic vinegar
1 t. garlic, minced
1 t. olive oil
1/4 t. salt
1/4  t. dried basil
1/4 t. dried oregano

Layer tomatoes, avocado, and mozzarella in a dish.  Top with fresh basil.  Combine vinegar, garlic, olive oil, salt, and dried spices in a smal bowl and drizzle over the top of the salad.  Serve immediately.

Pesto

Pesto
*from the kitchen of Ina Garten*

1/4 c. walnuts
1/4 c. pine nuts
9 cloves garlic
5 c. basil
1 t. salt
1 t. pepper
1 1/2 c. olive oil
1 c. Parmesan cheese

Combine all ingredients in a food processor or blender except oil.  Add oil in a steady stream as you process everything to bring together.  According to the Barefoot Contessa, "air is the enemy of pesto," so the best way to preserve it is to add a layer of olive oil on top and freeze it.  FWIW.