Comfort Foods

Mac & Cheese

Contributed by Naomi

Ingredients:

Salt

Vegetable Oil

1 pound elbow macaroni

1 quart milk

8 tablespoons unsalted butter, divided

1/2 cup all purpous flour

12 ounces Gruyere, grated (4 cups)

8 ounces extra sharp Cheddar, grated (2 cups)

1/2 teaspoon ground black pepper

1/2 teaspoon ground nutmeg

4 small tomatoes

1 1/2 cups fresh bread crumbs

Directions:

Preheat oven to 375 degrees F.

Drizzle oil into large pot of boiling salted water. Add macaroni and cook according to directions. Drain well.

Meanwhile heat milk in a saucepan, but do not boil.

Melt 6 tbsp of butter in a large opt and add flour. Cook over low heat for 2 mins, stirring with a whisk. While whisking, add hot milk and cook for 1-2 mins until thickened and smooth.

Off the heat, add Gruyere, Cheddar, 1 tbsp salt, pepper, and nutmeg. Add cooked macaroni and stir well.

Pour into baking dish.

Slice tomatoes and arrange on top. Melt remaining 2tbsp butter and combine with bread crumbs, sprinkle on top. Bake for 30-35 mins or until sauce is bubbly or macaroni is browned on top.




Kalbi (Korean BBQ short ribs)

Contributed by Anna

Ingredients:

10-12 beef short ribs (ribs that are cut cross-wise)

substitute ribs with Tofu for a vegan dish

2:1 ratio of water to soy sauce, enough for a marinade 

approx. 1/8 cup sesame oil

2 cloves of garlic, minced

1/2 yellow onion, sliced

3-4 large green onions, sliced

small handful of sugar

Directions:

Mix well and marinade ribs in a large container.  Refrigerate overnight.  Grill, broil, or pan fry meat over medium heat until meat is cooked as desired.  Garnish with sesame seeds.  For a kick, add chopped hot peppers (such as a jalapeño) to the marinade.

Mama Ceddia's Calzone

Contributed by Laina

Roll out store bought (or homemade) pizza dough into a rectangle/oval shape, about 1/8th of an inch thick (enough so you could roll it up lengthwise like a jelly roll 2 or 3 times over). Layer Salami (my mom said to buy "cooked salami" but i don't really know the difference since it is all cooked, the deli counter seemed to know what i meant though, then layer ham, then layer frozen spinach (defrosted and drained well), then layer mozzarella cheese. Roll lengthwise like a jelly roll, tuck ends in and seal tightly. Poke a few holes in the top to let is breathe and then paint with egg wash to help it turn golden in the oven. Sprinkle a little Parmesan cheese and pepper on top and bake in oven at 350 for about 25 minutes (until golden brown). For the veggie one we just sauteed up onions, peppers, broccoli, zucchini and squash and stuffed the calzone with that (you can use any veggies you want but i would saute with a little garlic and olive oil instead of adding them raw.  Roll up and bake the same as the other one!

Like-a-Virgin Brunch

M'Daya had us over for to enjoy coffee, bloody marys and some of our most chaste brunch dishes.

Brown Rice Salad with Virginal Tendencies

Contributed by Anna

2 1/2 cups cooked brown rice

1 can baby corn, drained and cut

1/2 can Kalamata olives, halved

1/2 lb. cherry tomatoes, halved

1 carrots, shredded

2 scallions, diced

sesame oil

lemon juice, freshly squeezed

salt and pepper

2 cups edamame, cooked and salted

Toss all ingredients together and drizzle sesame oil and freshly squeezed lemon juice on top, as dressing. Add salt and pepper to taste and garnish with edamame.

Put it in your "donut" holes....
Contributed by Laina

Dough:

Mix 1 cup warm water with 1 packet yeast (let sit for 5 minutes until yeast starts to bubble)

Combine active yeast with:

1/3 cup sugar

2 cups flour

1 egg

4 tbsp softened butter

1/2 tsp salt

Whisk together until dough starts to get sticky, add 1 and 1/4 cup flour a little bit at a time while whisking. (at some point you might need to knead with your hands)

Dough will get less sticky and pull away from the sides of the bowl.Cover with plastic wrap or a clean kitchen towel

Let sit for 2 hours in warm spot or it can sit in the fridge overnight.

Punch down risen dough then roll out on a floured surface until 1/4 inch thick. Cut into circles using a sharp edged cup.

Cut out smaller circles in the middle. Heat canola oil until 360 degrees (make sure it is not over 375-can use a donut hole as a test to make sure oil is not too hot). Fry donuts on both sides until golden brown -should take about 1 min per side. When donuts are still warm coat with powdered sugar

For Apple stuffed donuts:

Melt 1 1/2 tbsp butter in sauce pan

saute chopped green apple with

2 tbsp brown sugar

1 tsp Cinnamon

Cook until apple starts to soften

Roll dough out on a floured surfaced until 1/8th inch thick. Should be thinner than for the regular donuts.

Place 1 spoonful of apple mixture in a circle cutout of dough.

Place another circle on top.

Press down edges and seal with fork

Poke a few holes in the top with edge of fork to let breathe

Fry the same way as above and coat with glaze.

Glaze:

you can put this on all of the donuts but it went well with the apple stuffed ones

We kind of just made to taste but basic ingredients are:

1 tsp vanilla

2 tsp milk

1/4th cup sugar

whisk together in bowl and heat in sauce pan

once hot add 1/2 shot of spiced rum

cook until it forms a glaze

Dip donuts in glaze or coat with a pastry brush

Blue(balls)berry Muffins

Contributed by Alex

1 3/4 cup flour

1/2 cup sugar

2 tsp baking powder

1/4 tsp salt

1 beaten egg

3/4 cup milk

1/4 cup oil

1+ cup blueberries

Mix flour, sugar, baking powder and salt in large bowl; form a well in the center of mixture. Combine egg, milk, and oil. Pour mixture in well and mix. Add blueberries. Bake at 400 degrees for approximately 20 minutes. Makes 1 dozen muffins.

Angelic Food Cake with Strawberries & Whipped Cream

Recipe provided by Sarah

Betty Crocker angel food cake mix

1 1/4 cup water

fresh strawberries

sugar to taste

whipped cream of your choice

Make cake batter per directions on box. Cut strawberries and mix with sugar to taste. Can refrigerate overnight to allow strawberries to soften in sugar. Serve cake with strawberries and whipped cream. 

Eat Your Heart Out Pink Tacos

Contributed by Alina

Heart Tortillas:

Heat 1 cup Virgin Olive Oil in a frying pan.

Fold flour tortillas in half and cut out half a heart. When you open it up you have a full heart.

Fry the tortillas, turning once, to your desired crispiness.

Pink Taco Dip:

1 jar preferred salsa

1 container whipped cream cheese

Juice from half a lemon

Teaspoon Tabasco

Combine ingredients and serve chilled

Sunday Scramble (for 2)

(Ingredients and measurements are totally subject to your whim!! improvisation is encouraged)

4 eggs

1/4 package of frozen spinach

dash of heavy cream (or milk)

4 tbsps of parmesan (or more if you want it cheesier)

salt/pepper

1/4 onion

Dice onion and heat in skillet with butter or oil until translucent.

Add the frozen spinach and mix until not frozen.

While the spinach is warming up, whip up the eggs in a bowl- add a dash of the heavy cream and you can add the parmesan now or while in the skillet. Pour eggs with everything into the skillet and scramble. Add salt and pepper to your liking. Et voilå! Bon appétit.

Holiday Favorites...with a twist!

Anna had us come over in our ugliest holiday sweaters for candy cane cocktails and our favorite holiday dishes with a twist!

Turkey Sausage, Cranberry and Apple Stuffing

Contributed by Heather

4 cups of cubed white bread

1 1/2 cups of cubed wheat bread

1 lb of ground turkey sausage

1 cup of chopped onion

3 tsp of sage (fresh or dried)

2 tsp of rosemary (fresh or dried)

1/2 tsp of thyme (fresh or dried)

1 1/2 golden delicious apples cored and chopped

1/3 cup of minced fresh parsley

3/4 cup of dried cranberries

3/4 cup of chicken stock

4 tbls of melted butter

Preheat to 350. Bake bread cubes till nicely toasted, about 5-8 minutes. Keep oven on. Meanwhile heat olive oil in pan and cook turkey sausage and onions till brown. Add thyme, rosemary and sage and cook for another 2 minutes. In a large bowl, pour sausage mixture over bread cubes. Mix with apples, parsley and crans. Drizzle in chicken stock and melted butter. Put in glass baking dish and bake for 30-40 minutes, mixing it a few times.

Salmon with a Twist of Orange

Contributed by Anna

1 large filet of salmon 

1/2 cup of Orange Juice

Parsley

Black Pepper

Salt

Garlic Powder

Olive Oil

Pat salmon dry and rub lightly with olive oil.  Cut slits into salmon and pour orange juice on top. Sprinkle with parsley, black pepper, salt, and garlic powder and bake at 350 degrees F for 30 minutes. Garnish with slices of fresh orange.

Twisty Holiday Cocktails

Contributed by Anna

Combine the ingredients below to taste and serve in glasses with a candy cane:

2 part Vanilla Vodka

1 part Peppermint Schnapps

4 parts Cranberry Juice

1 part Club Soda

Savory Bread Pudding

Contributed by Keri

Ingredients:
2 tablespoons olive oil, plus more for the baking dish
2 cloves garlic, minced

2 medium onions, chopped
1 1/2 pounds butternut squash (about half a medium squash)—peeled,
seeded, and cut into 1/2-inch pieces
kosher salt and black pepper
2 tablespoons chopped fresh sage
6 large eggs
2 cups whole milk
3/4 pound soft French or Italian bread, cut into 1-inch pieces (about
7 1/2 cups)
1/2 pound Gruyère, grated (2 cups)

Directions
Heat oven to 375° F. Oil a 2 ½- to 3-quart baking dish.
Heat the oil in a large skillet over medium-high heat. Add the garlic and onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add the squash, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage. Let cool for 10 minutes. In a large bowl, whisk together the eggs, milk, and ¼ teaspoon each salt and pepper. Add the bread, cheese, and squash mixture and toss to coat. Transfer to the prepared baking dish and bake until golden brown and set, 55 to 60 minutes.

Cauliflower Soup (Creme du Barry)

Contributed by M’Daya

Ingredients:

1 tsp canola oil

1 tsp unsalted butter

2 leeks, white parts only, well-washed and chopped

1 head cauliflower, broken into florets

1 medium all-purpose potato, cubed

6 cups white chicken stock

salt/pepper

1/2 cup milk (it can be low-fat or skim)

parsley or chives as end garnish

a dollop of creme fraiche

Note: the smaller the potato, leeks and cauliflower are chopped, the faster it will be to make the soup...

Directions:

Combine the oil and butter in a large saucepan.  Warm over medium-low heat. Add the leeks and stirring frequently, allow them to cook slowly for ten minutes. Do not brown. Stir in the cauliflower, potatoes, and stock. Season with salt and pepper. Bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 20 minutes, or until the vegetables are very tender. Remove from the heat and allow to cool slightly. Transfer to blender or a food processor fitted with the metal blade.  Process until smooth, adding the milk.  Transfer to a clean saucepan and place over medium heat. Bring to a simmer. Taste and adjust the seasoning. If the soup is too thick, thin with milk. Serve with sprinkle of chopped chives or parsley and a dollop of creme fraiche.

Potato Latkes

Contributed by Naomi

Ingredients:

2 cups peeled and grated potatoes

1 tablespoon grated white onion

3 eggs, beaten

2 tablespoons all purpose flour

1 1/2 teaspoons salt

1/3 cup oil for frying

Directions:

1. Place grated potatoes on a cloth and attempt to remove as much moisture as possible

2. In a bowl, combine potatoes, onion, eggs, flour, and salt.

3. In a large skillet, heat oil until hot. Place spoonful of potato mixture into oil and press down with back of spoon. Brown on one side, turn and brown on other side. Remove from oil and place on paper towel. Serve with Apple Sauce and Sour Cream on side.

* Serves 6 people

Sweet Potato Latkes

Contributed by Naomi

Ingredients:

1 1/2 Large Sweet potatoes, peeled and grated

3/4 White onion, grated

3 eggs

1/4 teaspoon black pepper

3/4 teaspoon salt

2 tablespoons all purpose flour

Oil for Frying

Directions:

1. Place grated potatoes on a cloth and attempt to remove as much moisture as possible

2. In a bowl, combine potatoes, onion, eggs, flour, pepper, and salt.

3. In a large skillet, heat oil until hot. Place spoonful of potato mixture into oil and press down with back of spoon. Brown on one side, turn and brown on other side. Remove from oil and place on paper towel. Serve with Apple Sauce and Sour Cream on side.

* Serves 6 people

Beasts go Middle East

Bonnie kept the wine flowing at this Middle Eastern feast...

Tabouli

Contributed by Sarah

Ingredients:

1 cup bulgar

2 medium tomatoes

1 cucumber

1/2 green pepper

5 green onions

1 cup fresh parsley, finely chopped

2 tablespoons mint, finely chopped

1 lemon juiced

3 tablespoons olive oil

salt and pepper

Directions:

Put bulgar in a bowl and stir in 1 cup boiling water. Cover with a plate and let sit for 30 minutes. While the bulgar cooks prep the vegetables. Cut tomatoes, cucumber and green pepper all the same size. Remove seeds from tomatoes and cucumber before dicing. Chop the onions very thinly. Once the bulgar is cooked drain excess water (can also use a mesh sieve to press out the water if you have one). Put in a salad bowl and add vegetables, parsley and mint. Whisk together lemon juice, olive oil and salt and petter to taste. Add dressing to tabouli salad and toss.

Edamame Hummus

Contributed by Bonnie

One package edamame (Trader Joes)

One can garbanzo beans.

1/4 cup olive oil

Juice from one lemon

Fresh chopped garlic (to taste)

2 tablespoons sesame seeds

Salt and pepper to taste

Put everything in a blender or food processor blend to preferred consistency. Serve with pita.

Omer's Turkish Salad

Contributed by Bonnie

4 large cucumbers chopped

4 large tomatoes chopped

1 small red onion chopped

Feta cheese (optional)

1 tablespoon red pepper flakes (or to taste)

1 tablespoon rosemary

1 tablespoon oregano

Juice from one lemon

Olive oil and balsamic vinegar to taste

Place tomatoes, cucumbers, and onions in bowl.

Add crushed red pepper, oregano, and rosemary.

Drizzle with lemon juice and balsamic vinegar.

Drizzle with small amount of olive oil, just enough to coat.

Top with feta cheese and serve!

Date Wafer's

Contributed by Bonnie

One package Madagascar vanilla wafers.

One package dried dates.

Remove pit and press dried date onto the flat side of wafer and serve!

Loubia b'Zeit

Contributed by M’Daya

Ingredients:

-1kg of fresh green beans trimmed or frozen

-600g ripe tomatoes diced or 2 tins crushed tomatoes

-3 onions chopped

-4 cloves of garlic crushed

-4 tbs olive oil

-2tbs lemon juice

-salt and pepper

Cooking:

Heat oil in a saucepan, add onion and fry until soft.  Add garlic and beans.  Keep frying on low heat for 15 mins or until beans start to wilt. Add the tomatoes, lemon juice, salt and pepper. Cover and cook on low heat for 45 minutes. Serve warm or cold with pita bread.

(I also typically add more lemon juice, since I love the taste).

Eggplant Moussaka

Contributed by Keri

Ingredients:

2 large eggplant, sliced into 1/4 inch rounds

2 large potatoes, thinly sliced

2 large zucchini, cut lengthwise into 1/4 inch slices

1/2 cup extra-virgin olive oil

5 tablespoons butter

7 tablespoons all-purpose flour

5 cups milk

1 pinch ground nutmeg

salt to taste

1 egg yolk, beaten

1 tablespoon olive oil

1 1/2 pounds ground beef

1 onion, chopped

1 teaspoon oregano

salt and pepper to taste

1/2 cup chopped fresh parsley

5 ripe tomatoes, chopped

1 cup crumbled feta cheese

Directions:

Preheat an outdoor grill for medium-high heat and lightly oil grate or you can Preheat oven to 375 degrees F. Brush eggplant, potatoes, and zucchini lightly with extra-virgin olive oil. Grill or bake vegetables until just tender and golden brown. Layer potatoes into the bottom of a 9x13 inch glass baking dish. Next layer in the eggplant, followed by the zucchini; set aside. Melt butter in a large saucepan over medium heat. Whisk in the flour, and cook until the flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg, and salt. Bring to a bare simmer over medium-high heat, then reduce heat to medium-low and simmer 10 minutes. Place the egg yolk into a bowl, and quickly whisk in 1/4 cup of the thickened milk, a tablespoon at a time. Quickly stir the egg yolk mixture into the thickened milk until smooth, then set aside. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Stir in the ground beef and onion, and cook until the beef is crumbly and no longer pink. Drain off any excess grease, then stir in the oregano, parsley, tomatoes, salt, and pepper. Turn heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally. To assemble, spread the meat mixture over the vegetables, and sprinkle with the feta cheese. Pour the white sauce over the top, and smooth with a spatula. Bake moussaka in preheated oven until bubbly and golden brown, about 30 minutes.

Maast-o-Khiar (Persian Cucumber Yogurt)

Contributed by Anna

Mix:

32oz. plain yogurt 

1 - 1 1/2 long English cucumber

1 shallot, finely chopped

5 Tbsp dried dill weed

2 Tbsp. finely chopped mint (can use dried)

1 tsp. salt

1 tsp. pepper

Garnish with Mint

Heat flatbread (Trader Joe's is great) in oven or on open flame on stove, and cut before serving.

Artichoke and Feta Cheese PizzaContributed by Alex

Ingredients:
1 6.5-ounce jar marinated artichoke hearts, drained, 2 tablespoons
marinade reserved
1 tablespoon yellow cornmeal
1 10-ounce tube refrigerated pizza crust dough
6 ounces plum tomatoes, thinly sliced into rounds
1 cup crumbled herb-seasoned feta cheese (about 4 ounces)
1/2 medium-size sweet onion (such as Vidalia or Maui), thinly sliced
15 Kalamata Olives, sliced into quarters
2 tablespoons thinly sliced fresh mint

Instructions:
Preheat oven to 425°F. Cut artichokes into 1/2-inch pieces. Sprinkle
baking sheet with yellow cornmeal. Unroll pizza crust dough onto
prepared baking sheet; press out dough to 11-inch square. Brush dough with 1 tablespoon reserved marinade. Top dough with artichokes, plum tomato slices, crumbled herb-seasoned feta cheese, kalamata olives and sweet onion slices. Drizzle with remaining 1 tablespoon marinade. Bake pizza until crust is crisp and golden, about 15 minutes. Transfer to platter. Sprinkle with mint. Cut pizza and serve.

Shakshuka

Contributed by Naomi

Ingredients:

1 bell pepper
1 large fresh tomato
3 scallions
2 celery stalks
Pickled jalapeno pepper
4 eggs
Canned Tomato paste or tomato sauce
salt
Black pepper
Paprika
Celery Seed
Ground Cumin
Extra Virgin Olive Oil
Water

Directions:

1. In a large pan, heat oil until hot. Chop, add in, and sauté bell pepper, scallions, celery, pickled jalapeno pepper, and fresh tomato.
2. Add salt, black pepper, ground cumin, paprika, and celery seed (season to taste).
3. Add spoonful of tomato paste and water. Whisk well until completely combines. Allow to simmer.
4. Crack eggs into mixture, cover to poach. 
 * Serve in bowl with fresh french bread or pita
 * Serves 4 people (add as many eggs as you like)

 

Miami Night

Heather had us over for Miami inspired dishes and mojitos...and all the coke we could handle. Just kidding! But there are no photos so I guess you'll never know...

Vegetarian Taco Salad

Contributed by Naomi

Chop:

Romaine Lettuce

Red Cabbage

Tomatoes

Chives or Onion

*Combine together in a bowl

Add In:

Garbanzo beans

Pumpkin Seeds

Vegetarian Taco Seasoned ground "beef"

Mix all ingredients together and dress with dressing of your choice. I recommend Trader Joe's Low Fat Cilantro Dressing.

Cuban Toasties (an appetizer version of the classic sandwich)

Contributed by Sarah

Ingredients:

1½ ounce deli ham, finely chopped (1/3 cup)

3 ounces shredded Swiss cheese (3/4 cup)

1/3 cup mayonnaise

1/2 small onion, finely chopped

1½ teaspoons chili sauce (I used Sriracha)

1 teaspoon yellow mustard

1 baguette, cut into 1/2-inch-thick slices

2-3 dill pickles, thinly sliced

Directions:

Preheat the oven to 500°. In a small bowl, stir together the ham, cheese, mayonnaise, onion, chili sauce and mustard.  Arrange the bread slices on a foil-lined baking sheet. Place 2 pickle slices on each slice of bread  and then spread about 1 tablespoon of the ham mixture on top. Bake for 8 to 10 minutes, until golden and bubbly. Cool for a few minutes before serving.

Baked Plantains

Contributed by Bonnie

Ingredients:

Plantains!  (Plantains are best when yellow with lots of brown spots)

Preheat oven to 450 degrees

Spray cookie sheet with cooking spray

Cut the ends off the plantains and peel

Cut plantain at slightly diagonal angle into half inch thick slices

Place slices on cookie sheet

Spray tops with more cooking spray

Bake for 10-15 minutes flipping the plantains once in the middle of baking time

*For a desert option, dust tops with cinnamon and sugar before baking.

Vegetable Paella

Contributed by Keri

Ingredients:

8 oz mushrooms, quartered

1/2 cup + 2 TB olive oil, divided

3 cloves garlic, chopped

1 cup diced onion

1 medium red bell pepper, diced

1 medium green bell pepper, diced

1 pound uncooked Valencia or Arborio rice

1 tsp saffron, crushed

1 1/4 tsp salt

3 cups vegetable broth

1 (9oz) package frozen artichoke hearts, thawed (or use 1 can)

1/2 cup frozen petite peas

1/2 cup diced carrot

1 medium tomato, seeded and diced

1/3 cup sliced pimiento-stuffed olives

1/4 cup sliced green onions

1/4 cup roasted red bell peppers, cut into strips

3 medium lemons, cut into wedges

Directions:

Preheat oven to 400 degrees. Sauté mushrooms in 2 TBS olive oil over medium high heat for 2-3 mins or until soft and light brown; set aside. Heat remaining oil in ovenproof skillet, and sauté garlic, onion, and peppers 8 minutes or until soft. Add rice, saffron and salt, and stir until rice is covered with oil. Add broth, and bring to boil. Cover pan with aluminum foil, place in the oven and bake for 8 mins. Stir in reserved mushrooms, artichoke hearts, carrot, peas, and tomato; cover and bake for 8 more mins. Remove foil and bake 8-12 mins or until heated through. Remove from oven and top with olives, green onions, roasted red pepper, and lemon wedges.

Cuban Black Beans Recipe

Contributed by Heather

2 (16 2/3 ounce) cans black beans, liquid drained and reserved-make sure to reserve liquid

1 large onion, chopped

1 2/3 green pepper, chopped

6  large garlic cloves, minced

1 tablespoon cumin powder

1  teaspoon oregano

1 teaspoon salt

2  tablespoons red wine vinegar

Cayenne pepper and Lime to taste

Directions:

Fry the onion and pepper in a little oil. Add the garlic and sauté a little. Introduce a little of the bean liquid until all previous ingredients are soft. Add the beans with the remaining liquid. Add spices and simmer about 30 minutes, add lime as well. Add the vinegar just before serving. For best results simmer on low for 2-3 hours, covered.

Picadillo

Contributed by Alex

Ingredients:

1 medium onion, chopped

1 clove garlic, chopped

1 medium green bell pepper, chopped

1 tablespoon olive oil

1 pound ground beef

1/4 cup stuffed pimento olives, chopped

Kosher salt and freshly ground black pepper

Crushed red pepper flakes

1 (8-ounce) can tomato sauce

Rice and beans, or tortillas, for serving

Directions:

In a large skillet over medium heat, sauté onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce. Serve over rice or tortillas.

Cuban Style Salad

Contributed by Anna

Ingredients:

2 lbs baby spring mix

1/3 pint cherry tomatoes, halved

1/3 pint red grape tomatoes, halved

1/3 pint yellow grape tomatoes, halved

1 15 oz. can organic black beans

2 cups cooked organic Quinoa (substitute water with vegtable or chicken broth)

1 large mango, chopped

2 medium avocados, chopped

1/3 purple onion, sliced

2 tbsp. mint, finely chopped

Dressing:

2 garlic cloves, finely chopped

approx. 1/4 cup dijon or yellow mustard

approx. 1/3 cup lime juice, freshly sqeezed

approx. 1/8 cup champagne vinegar

approx. 1/8 cup o fmint, finely chopped

dash of black petter

2 tbsp purple onion, chopped

Combine all dressing ingredients into a food processor and slowly add approx. 1/2 cup cilve oil and emulsity. Toss 1/2 of dressing with the salad, set aside remaining for guests to add more according to their taste.