Menu Monday (on Wednesday)

I know I'm two weeks behind, so I'm making it up by posting two delicious recipes.

The first is a delicious summer-inspired recipe. What I love most about this recipe is the chopped avocado. It gives it so much richness. I find myself hunting for the green pieces with my chips.

This salsa is great for salads - chop some lettuce, chicken and mix a little Ranch dressing with your regular jarred tomato salsa. Add this homeade salsa on top and voila! A delicious lunch or dinner for your family.

Black Bean Salsa

2 15oz cans black beans, rinsed and drained
1 17oz can whole kernal corn, drained
1 large avocado, peeled and diced
1 small red onion, chopped
1/4 c. chopped fresh cilantro

3-4 T. lime juice
2 T. olive oil
1T vinegar (balsamic or rice)
1 t. salt
1/2 t. pepper
2 t. cumin

Combine all ingredients, except avocado, which should be added just before serving.

Serve with tortilla chips.

Recipe #2

Spaghetti Con Gli Zucchini

2 T. Butter
2 T. Olive oil
2 cloves garlic
2 zucchini, sliced or julienne

Saute these four ingredients lightly - don't let zucchini get too mushy.

Next, add:

3 T. fresh parsley or 2 t. dried
3 T. fresh basil or 1 t. dried
1/2 can vegetable or chicken broth

Simmer about 5 minutes.

Toss with 1lb cooked spaghetti (or favorite pasta) and grated parmesan cheese, salt and pepper to taste.

This makes a great summer dinner-in-a-pinch.