Enjoy Each Bite

Crispy Onions: A crunchy alternative to croutons. We just discovered them and tried them out. Also, one of our favorite non-dairy dressings, Ken's Sweet Vidalia Onion. 

I am passionate about Avocados. They are my favorite fruit of all (I think they are considered a fruit anyway). I am grateful when they are affordable and perfectly ripe at the store. Here's how I make guacamole, although I never measure anything, so these are estimates. 2 perfectly ripe medium avocados (I usually buy hass) 1/8-1/4 cup chopped cilantro (from my GARDEN !) 1/2 Tbl garlic salt 1-2 tsp lemon juice Mash it all together and enjoy in huge amounts with tortilla chips!

It was unusual when I discovered that we had absolutely no salsa in our house and we were having Mexican food, so I hurried and threw some ingredients into the food processor and was so happy with the results. All of these measurements are approximate since I didn't measure anything when I made it. It is wonderful not to chop anything up, just throw it in and let those blades do the hard work! Add all ingredients to a food processor or blender: 1 large can stewed tomatoes 1/4 of a small onion Cilantro to taste Garlic salt Minced garlic 1 tsp chili powder 1/2 tsp red pepper flakes Blend until desired texture and taste with a chip and decide if it is your desired spiciness. We don't like spicy, so this is not a spicy salsa. Serve with your favorite tortilla chips.

Great for a fast, healthy dip with pita bread, pita chips or crackers. Ingredients (approximate measurements): 1 can garbanzo beans (12 oz) 1 teaspoon minced garlic 1 teaspoon garlic salt 1/2 teaspoon lemon juice 2 tablespoons mayonnaise (I like the olive oil type) Put all ingredients into food processor or blender and blend until smooth. Serve immediately or store airtight in the refrigerator .

With some planning ahead, you can make these easy refried beans to add to your burritos, tacos or dip. You will need: One small bag of dried pinto beans (approx 3-4 cups) minced garlic 1 yellow onion Seasonings (garlic salt, pepper, coriander) Time (start the night before you want them done) Soak the beans in water over night. The water should immerse the beans with 2-3 inches additional. In the morning, drain the soaked beans, sort out any that do not look good, rinse and place in crock pot. Fill with water to about 1-2 inches above beans. Place large chunks of onion, seasonings and garlic in and stir. Cook on LOW for 6 hours. Stir. Cook on HIGH for an additional 3-4 hours. Once they are soft enough to smash with spoon, drain most the liquid out and place beans in large mixing bowl. Mix on medium speed with a hand mixer until they look like refried beans. Use them hot and store sealed. I made bean burritos with lettuce, tomato and cilantro and served with cold, perfect...

Chop up and combined these fresh ingredients: tomatoes cilantro yellow or white onion avocado Add your choice of: black beans corn diced mango or pineapple minced garlic Serve fresh with chips or in tacos or burritos.