Winter Guacamole Salad

Ingredients:

• 6 kale leaves, torn into bite-sized pieces
• 1/2 avocado, diced
• 6 grape tomatoes, diced
• 1/2 red bell pepper, diced
• 1 cup corn
• 2 green onions, chopped
• 1 tbsp cilantro, minced
• 1/2 lime, juiced
• olive oil
• salt

Directions:

1. In a bowl, drizzle kale leaves with olive oil, sprinkle with salt, and massage until kale turns a brighter green.
2. Add the rest of the ingredients and mix well.

Guacamole

Ingredients:

• 2 avocados, medium diced
• 1/2 lime, juiced
• 1 large shallot, finely diced
• 4 cloves garlic, minced
• 1/2 small jalapeno, finely diced
• 1 tomato, seeded and diced
• 2 tbsp cilantro, finely chopped
• 1/4 tsp salt
• 1/8 tsp cayenne pepper
• 1/8 tsp black pepper
• 1/8 tsp cumin

Directions:

1. Place chopped and diced ingredients in a medium bowl.
2. Sprinkle with lime juice.
3. Add seasonings and mix thoroughly.

Eggplant Dip

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 eggplant, chopped
• 2 carrots, shredded
• 1 cup tomatoes, diced
• salt
• pepper

Directions:

1. Heat oil in a pan and saute onions until brown.
2. Add garlic and cook until it blooms.
3. Add eggplant, reduce heat, and cook until tender.
4. Add carrots and cook until carrots are tender.
5. Add tomatoes and cook until incorporated.
6. Season to taste with salt and pepper.

Proscuitto and Fig on a Bed of Butter Lettuce

Ingredients:

• 8-12 butter lettuce leaves
• 4 thin prosciutto slices
• 2 figs, sliced
• 4-6 cherry (or other small) tomatoes, sliced
• 1 avocado, sliced
• 2 oz goat cheese, crumbled

Directions:

1. Arrange 2-3 butter lettuce leaves overlapping, about the size of a slice of prosciutto.
2. Add prosciutto, then figs, tomatoes, and avocado slices.
3. Top with crumbled goat cheese.

Stuffed Peppers

Ingredients:

• 4 large bell peppers, cored
• 4 medium onions, chopped
• 4 large carrots, grated
• 2 tbsp vegeta seasoning powder
• 1 cup rice
• 1 tomato, pureed
• 8oz sour cream
• olive oil
• salt

Directions:

1. Coat the bottom of a large pan in olive oil and brown onions.  
2. Add carrots to onions and cook until tender.
3. Let mixture cool off.
4. Season [to taste] with vegeta and mix in rice.
5. Loosely fill each pepper with approximately 1/4 of the mix.
6. Arrange filled peppers in a tight fitting pot.
7. Fill pot with with water to within an inch of the top of the peppers and add salt to water.
8. Bring to a boil and cook for 30-45 minutes or until rice is cooked.
9. Top each pepper with pureed tomato and cook for an additional 5 minutes.
10. To serve, top each pepper with a dollop of sour cream

Cubed Salad

Ingredients:

half a baby watermelon

1 avocado

2 tomatoes

4 oz queso fresco

4 green onions

Directions:

1. chop the first four ingredients into similar size cubes (approximately 1/4 inch)

2. thinly slice just the greens from the onions

3. mix well and serve