Thursday, March 22, 2012

Simple Mexican Salsa

This recipe is from the February 2012 SFL eletter

     4 ripe fresh tomatoes
    1 onion
    1 lime
    1 ripe jalapeno pepper (2 if you like it HOT!)
    1 bunch fresh cilantro
    ½ teaspoon salt

Chop up the tomatoes to your preferred size. Dice the onion (if it is a large onion you may only want to use half). Chop up the cilantro and the pepper.  Put it all into a bowl and squeeze all of the juice from the lime on top. Add a bit of salt.  Stir it up.  Enjoy!

Serve with eggs, wraps, salads….experiment with adding black beans & avocado.

Thursday, March 8, 2012

Ashley's Creamy Peanut Butter Dip

1  5.3oz container Greek Vanilla Yogurt
Mix in:
2  tbsp Peanut Butter
1/2  tbsp honey
1/8  tsp cinnamon

Serve with apple slices, pear slices or bananas!!
Refrigerate any unused portion.