4.09.2008

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.

1 comment:

Ike and Suz said...

i love all the mexican recipes you have. It helps me out because that is all you have here. You wouldn't believe all the peppers and beans they have grocery stores here. aisles are dedicated to them.
Hope you are feeling well.

Oh and we finally got a mac. My new email is smw12@mac.com
Take care