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Peach Mango Salsa
1 cup peeled and diced ripe mango
1 cup peeled and diced ripe peach
½ cup chopped cilantro
¼ cup fresh lime juice
¼ cup red bell pepper, finely diced
¼ cup red onion, finely diced
1 jalapeño, seeded, deveined, and finely diced
Combine mango, peach, cilantro, lime juice, bell pepper, onion, and jalapeño in medium bowl and toss well. If desired, chill for
30 minutes to let avors blend.
Stir well and serve.
Makes 3 cups
Garlic Cilantro Lime Sauce
½ cup cilantro leaves
½ cup chopped green onions
½ cup plain yogurt
¼ cup olive oil
2 tablespoons fresh lime juice
2 teaspoons mayonnaise
½ teaspoon Dijon mustard
½ teaspoon salt
1 clove garlic, minced
In a blender or food processor, combine cilantro, onions, yogurt, olive oil, lime juice, mayonnaise, mustard, salt, and garlic until
smooth.
Makes ¾ cup
Spicy Yogurt Sauce
½ cup plain yogurt
1½ teaspoons hot sauce
¼ teaspoon lemon or lime juice
⅛ teaspoon ground cumin
⅛ teaspoon salt
In small bowl, combine yogurt, hot sauce, juice, cumin, and salt until smooth.
Makes ½ cup
Vegetables
Green Beans with Peppers and Walnuts
½ cup chopped walnuts
1 tablespoon olive oil
1 pound green beans, trimmed
1 medium yellow pepper, thinly sliced
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons water
½ teaspoon salt
1 tablespoon butter
2 teaspoons prepared horseradish
Preheat skillet at 350º. Toast walnuts about 3 minutes or until lightly browned. Remove walnuts and set aside. Add oil, green beans,
pepper, and onion; stir fry about 9 minutes. Add garlic and sauté an additional minute. Add water and salt; reduce heat to 300º. Cover
and cook 5 minutes or until beans are crisp tender, stirring occasionally. Uncover; add butter and horseradish. Stir until butter is melted
and sauce evenly coats the vegetables. Add reserved walnuts.
6 servings (serving size ½ cup)
Roasted Sweet Potatoes and Red Peppers
3 tablespoons olive oil
1⅔ cups peeled sweet potatoes, cut into 1-inch pieces
(about 7 ounces)
1⅔ cups peeled Yukon Gold potatoes, cut into 1-inch
pieces (about 8 ounces)
⅓ cup chopped onion
1 clove garlic, minced
1 medium red pepper, chopped into ½-inch pieces
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon salt
Preheat skillet at 350º. Add oil and potatoes to skillet. Cover and roast 10 minutes, stirring occasionally. Uncover and add onion and
garlic; cook 1 minute. Add red pepper;
cover and roast 5 minutes or until vegetables are tender. Mix cumin, paprika, black pepper
, and
salt in a small bowl; sprinkle over vegetables. Stir until evenly coated. Remove from heat.
6 servings (serving size ½ cup)
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