Carrot Ginger Dip
2 cups of shredded or finely
chopped carrots
3 TBSP of diced shallots
¼ cup of chopped, fresh ginger
¼ cup of rice vinegar
2 TBSP of honey or agave
2 TBSP sesame oil
¼ cup olive oil
¼ cup water
½ tsp. sea salt
Freshly ground pepper to taste
Place everything in a blender and keep it spinning until
everything is smooth. The dip goes well
with vegetables, chips, or can be used as a salad dressing. It also can be mixed with avocado for a
different kind of guacamole.
*These
can be made with chicken, just add shredded, cooked chicken.
2 cloves of garlic, chopped
1 sweet onion, coarsely sliced
2 TBSP olive oil
1 can of vegetarian refried beans
12 blue corn tortillas, hard
shell
1 jar of tomatillo salsa
1 cup of shredded Cheddar or
Monterey Jack cheese
½ cup chopped cilantro
The green stuff is shredded 'Seahawk' |
Divide the heated beans and butternut squash into shells. Add chicken and cheese if that works for
you. Place tacos into a large oven safe
dish or cookie sheet and heat in the oven for about 10 minutes at 220 degrees. Garnish with cilantro and a generous spoonful
of tomatillo salsa.
If you are living outside of Colorado, this is a conversation brownie. Be prepared to answer questions regarding the new law in Colorado if you call them Mile High Brownies.
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