Crunchy Cowboy Caviar Salad

Dressing:

1/2c white balsamic vinegar

1c single source EVOO

juice of 1/2 lemon 

1t pure cane sugar

1/2t each: salt and pepper

Combine these in a jar with a top and shake well.

Salad:

1 15oz. can black beans

1 15oz. can corn

Drain both cans. Rinse the beans well, drain again, then combine with the following chopped vegetables in a medium size bowl.

2 peeled Bay Produce tomatoes

1/4 lg. orange pepper

1/4 lg. green pepper

2 stalks celery

1/2c-2/3c purple onion

1 lg. clove crushed, minced garlic

1/2 bunch Italian flat leaf parsley

6-8oz. Manchego cheese cut in small cubes

Toss, pour on enough dressing to coat everything well. I used a little less than half of the bottle. Cover the bowl and chill a couple hours.  This will keep well for several
days in the 'fridge. Toss again before serving. . .Lin

A Coconut Vegetable Curry

½-1 can garbanzo beans

½ sm. yellow onion-chopped

1 lg. garlic clove-minced

1T± coconut oil

I had some garbanzos leftover from the other day, so I decided to brown them up a bit in my cast iron stock pot with the little bit of onion, garlic and coconut oil.  You'll probably need to cover the pot with a splatter screen since the beans will start snapping and popping when they begin to brown.  Once they reach that point, turn off the heat and finish your vegetable prep.

4 sm. sweet potatoes
6 quartered radishes

1 lg. turnip

3 cloves garlic

¾c golden raisins

(dried figs, prunes, apricots)

2t± fresh minced ginger

2-3T AROY-D yellow curry paste

2-4c water
~ 4-8oz. AROY-D coconut milk

~ ½ bunch cilantro or Italian parsley

Scrub the sweet potatoes, but don't peel them, just cut off the ends and slice off any skin irregularities or dark patches.  If your turnip's been waxed, cut it in quarters.  This should make it easy to pop the thin layer of wax off the skin.  Since turnip skins are nice and thin, like carrots, you don't need to peel them, just scrub them well, once the wax is off.  The skin gives you a bit more really good vegetable fiber.  Mince the garlic and add these ingredients to the bean pot, down to, and including the water.  Simmer a half hour or longer until the vegetables are cooked as you like them.

Add the coconut milk, greens, simmer a while and then check the flavors.  Serve as is (or over rice, quinoa or angel hair pasta).  Oh, I  SOOO love a really good, well-balanced, curry!  😊 . . . Lin

Gorgonzola Scramble

Per Person:

1 pat of butter

1-2 green onions

2 jumbo fresh eggs

¼ bunch of Italian parsley

a little gorgonzola crumbles

Put chopped onion in a pan with the butter, cover and let sizzle until the color brightens.  Add beaten eggs and cover again for a minute, lift the cooking egg to allow the liquid egg to contact the pan.  Flip it over, sprinkle with the parsley and cheese.  Move the pan off the heat, cover and let stand a minute or so longer.



I used to think parsley was just a garnish for color, and not meant to be eaten.  Wrong!!  It has a lot of good nutritional qualities, and is called a blood cleanser.  Eat lots of it!  It's also a great thing to add to green smoothies. . .Lin