Cowboy Caviar

1 can black beans, drained and rinsed
1 can corn, drained
2 medium tomatoes, diced
3 green onions, diced
2 avocados, diced
1 C cilantro, chopped
3/4 tsp salt
1/2 tsp pepper
1 jalapeno, diced
1/4 C italian dressing

Combine all ingredients in a large bowl. Toss to combine. Chill for 30 minutes-1 hour.

Chinese Chicken and Broccoli

3/4 C chicken broth
2 tbsp cornstarch
2 tbsp sugar
2 tbsp soy sauce
1 tbsp white vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium green onions, chopped
2 medium garlic cloves, mixed
1/2 tsp red pepper flakes
1/2 lb boneless skinless chicken breast, diced
1 1/2 C broccoli florets
2 C cooked white rice

Combine broth, cornstarch, sugar, soy sauce, vinegar, and ginger in a medium mixing bowl. Whisk to combine and set aside. In medium saucepan, bring a few cups of water to a boil. Add broccoli and cook for 3 1/2 minutes, drain immediately and run under very cold water to stop them from cooking more. In a large skillet, heat oil over medium high heat. Saute scallions, garlic, and red pepper flakes for 2 minutes. Add chicken and cook until browned. Turn the heat to medium and add marinade. Simmer 3 minutes until sauce is thickened. Do not overcook or the sauce will become gooey. Add broccoli and stir. Warm broccoli through. Serve over rice. For a more runny sauce, double marinade recipe.

Blackened Fish Tacoes

4 portions of salmon

2 tbsp chili powder

1/2 tsp cayenne

1 tsp sugar

1/2 tsp salt

4 tbsp vegetable oil

avocado, cilantro, green onions; for topping if desired

lime wedges

charred corn salsa

cilantro aioli

Heat oil in heavy skillet on medium high. Mix chili powder, cayenne, sugar and salt in a shallow bowl. Dredge salmon in flour mixture and transfer to hot skillet. Cook until very brown and flip. Fry until cooked through and remove from pan. Flake the fish when semi cooled to put on tortillas.

CHARRED CORN SALSA

1 C corn kernels

2 roma tomatoes, diced

1/4 C red onion, diced

1 jalapeno, seeds removed, diced

1 tbsp olive oil

salt to taste

Preheat broiler and put oven rack in highest position. Toss all ingredients together. Transfer to shallow baking pan. Broil until mixture has charred and stir a few times.

CILANTRO AIOLI

1/4 C mayonnaise

1 tbsp lemon juice

1 tbsp cilantro, minced

Stir together in small bowl. Adjust lemon juice and salt until desired consistency and taste is achieved.

Cilantro Lime Rice

1 tbsp oil

2 tsp fresh cilantro, minced

1 lime, juiced

1/2 tsp salt

1 C rice

2 C water

Saute rice in oil until almost transluscent. Add water. Bring to a boil. Once boiling, reduce heat. Simmer covered for 15-20 minutes until all water is absorbed. Turn off heat and leave covered for 20-30 minutes so it can steam. Transfer rice into mixing bowl. Mix salt and lime juice together until salt is dissolved. Pour over rice. Fluff with fork. Add in cilantro and toss well to coat rice.

Black Bean Pie

4 10in flour tortillas

1 tbsp canola oil

1 large onion, diced

1 jalapeno, seeded and minced

2 cloves garlic, minced

1/2 tsp ground cumin

salt and pepper

2 cans black beans, drained and rinsed

1 1/2 C water

1 package frozen corn

scallions, thinly sliced

8oz shredded mexican cheese

1 can diced tomatoes

sour cream and salsa for serving

meat if desired

Preheat oven to 400. Using a paring knife, trim tortillas to fit in springform pan. Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin. Season with salt and pepper. Cook stirring occasionally until onion is softened. Add water and beans to skillet and bring to a boil. Reduce heat and simmer until liquid has almost evaporated. Stir in corn and scallions. Remove from heat and season with salt and pepper. Fit tortilla in bottom of pan. Layer with 1/4 of the bean mixture and sprinkle with cheese. Repeat using all the tortillas and all the bean mixture. Bake for 20-25 minutes. Garnish with scallions. Slice into wedges and serve with salsa and sour cream.

Thai Chicken with Cashews

1 bunch scallions

1 lb chicken

1/2 tsp salt

1/4 tsp pepper

3 tsbp vegetable oil

1 red bell pepper, chopped

4 garlic cloves, minced

1 1/2 tsp dried ginger

1/4 tsp red pepper flakes

3/4 C reduced sodium chicken broth

1/4 tsp red pepper flakes

1 1/2 tbsp soy sauce

1 1/2 tsp corn starch

1 tsp sugar

1/2 C whole cashews

white or brown rice

Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4 in pieces and toss with salt and pepper. Heat a skillet over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir fry chicken until cooked through, 4-5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red pepper, and scallion whites to pan and stir fry until peppers are tender. 5-6 minutes. Stir together broth, soy sauce, cornstarch, and sugar, then stir the mixture into the vegetables. Reduce heat and simmer, stirring occasionally until thickened. 1-2 minutes. Stir in cashews, scallion greens, and chicken. Serve with rice.

Honey Red Wine Vinaigrette

1/2 C red wine vinegar

1/2 C honey

1-2 cloves garlic

1 tsp salt

1 tsp pepper

1/2 C canola oil

In a blender, combine vinegar, honey, garlic, salt, and pepper. Blend on high. Then add oil. Stores for 2-3 weeks.