Corn & Tomato Salsa

Corn & Tomato Salsa
4 ears Corn
2 Tomatoes, chopped
1 small Onion, chopped
1 Red Bell Pepper, seeded and chopped
1 Avocado, diced
1 handful Fresh Cilantro chopped
2 Tbsp. Lime juice (from lime)
2 tsp. Cumin
2 Tbsp. Olive Oil
1 Jalepeno pepper (optional)

Boil corn for 5 minutes (or roast on grill). Remove kernels from ear.

Combine all ingredients in a bowl – refrigerate for at least 1 hour or overnight.

Sweet Potato and Carrot “Fries”

Sweet Potato and Carrot “Fries”
2 medium Sweet Potatoes
2 large Carrots
2 Tbsp. Olive Oil
1 tsp. ground Cumin**
1/4 tsp. Pepper
1/2 tsp. Sea Salt

1) Preheat oven to 425 degrees. 

2)Peel the sweet potatoes and carrots. Cut the potatoes in half lengthwise, and slice each halve into 4 equal wedges. For the carrots, cut in half crosswise into two chunks. Slice each chunk lengthwise into 2 pieces, and cut each piece into 2 or 3 wedges, making them roughly the same size as the potatoes.
3) Put the potato and carrot wedges into a bowl and toss with the oil, cumin, pepper and salt. 

4)Arrange on baking sheet lined with parchment paper. 

5)Bake for 30 minutes or until the flesh is tender and the outside is lightly browned and the edges slightly crisp.

** You can substitute any combination of cinnamon/nutmeg, cayenne, rosemary or other spices for the cumin and Aleppo pepper.

Fresh Salsa

2 TBS (flax) oil
1 avocado
1 tomato
1/4 red onion
1 carrot, chopped or shredded
Parsley, finely chopped
Fresh lemon juice
Sea Salt
Dash of cayenne

Chop all ingredients into a bowl and enjoy.

(For a fun twist add 1 cup soaked arame seaweed)

Green Vegetable Soup

2 TBS olive oil
2 leeks, white and green parts, thinly sliced
3 cloves garlic, minced
1 head broccoli
2 medium zucchini
1 head spinach
4 leaves basil
1 tsp salt
1/2 tsp ground pepper
6 cups water


1. In a large stock pot or dutch oven, heat the olive oil over medium high heat.
2. Add the leeks and garlic and saute for 3 minutes
3. Add the broccoli, zucchini, spinach, basil, salt and pepper. Stir and cook for 5 minutes.
4. Add the water and bring to a boil. Lower heat and simmer for 15 minutes.
5. Remove from heat and add 3tbs more basil, chopped, if desired.

Hawaiian Rice

2 cups prepared brown rice (when cooking the rice substitute 1/2 the water for vegetable broth) 
2 TBS butter
3/4 cup roasted macadamia nuts
1 onion
1/4 tsp garlic powder
Salt


1. In a frying pan or wok heat 1 TBS butter. Add macadamia nuts, onion,  garlic powder, and lightly sprinkled salt. Stir and cook until onions are opaque and nuts start to brown. About 3 minutes. Add rice and stir until warm.

This rice is delicious served with Hawaiian Shrimp and Scallop Kabobs

Mango Salsa

MANGO SALSA: 

1 1/2 cups chopped, peeled mangoes or peaches

1 medium red sweet pepper, seeded and finely chopped

1/4 cup thinly sliced green onions

1 TBS olive oil

1 TBS lime juice

1 TBS vinegar

1/4 tsp salt

1/4 tsp black pepper

optional: 1 jalapeno chile pepper, seeded and finely chopped

1. In a medium bowl combine all above ingredients. 

2. Use this salsa with one of your favorite fish filets. 

Homemade Pita Triangles

4 (7 inch) pita bread rounds
Olive oil, for brushing the bread
Salt and freshly ground black pepper

Preheat oven to 350'

1. Carefully split each pita into 2 circles. Brush or drizzle olive oil onto middle/inner surface of pita.
2. Cut pita circles into eighths to make 64 triangles.
3. Arrange on a cookie sheet, single layer. Sprinkle with salt and pepper.
4. Bake until golden brown, about 10 minutes. Serve warm or allow to cool.

* Serve with Green olive- Edamame dip