My Avocado Dressing

The perfect addition to any salad!

Ingredients:
1 haas avocado
Fat free yogurt
Pickled jalapenos
Salt
Pepper

Instructions:
Cut the avocado in half. Separate the two halves of the avocado and remove the seed. Take the two halves and remove the peels. Dice the avocado into small pieces and then use a fork to mash and puree the avocado.
Add 4-5 tablespoons of yogurt to avocado and mix thoroughly
Chop and 4-5 jalapeno slices into small pieces and add them to the mixture
Add 1-2 teaspoons of vinegar mix from pickled jalapenos
Add 1/2 teaspoon salt and add pepper to taste
Mix thoroughly

Time to Eat!
Add to any salad and enjoy!

Sneha's Tostada Pizza

The perfect combination of two of my favorites: Mexican food and Pizza!

Ingredients

1 Pizza crust

1 Can refried beans

1 Can black beans

1 Can corn

Shredded cheddar cheese

½ Head of lettuce

½ Red onion

4-5 Scallions

Tortilla chips

Cholula hot sauce

Hidden Valley Fiesta Salsa Ranch

Taco Bell Mild sauce

(Serves 4-5 people)

Pre heat oven at 400 deg. Temperature

Pizza Crust

Instructions: Bake pizza crust until golden brown.

Toppings

Instructions: Thinly slice lettuce, red onions, and scallions. Crush a handful of tortilla chips.

Assembly #1

Instructions: Warm refried beans in a microwave-safe bowl for 1½ minutes. Spread refried beans over pizza crust. 

• Top with black beans, corn, red onions, and scallions. 

• Add cheese. 

 

Cooking

Instructions: Place pizza back in the oven until cheese is melted.

Assembly #2

Instructions: Remove pizza from the oven. Top pizza with lettuce. Drizzle Fiesta Salsa Ranch and Taco Bell Mild sauce over the pizza. Top pizza with crushed tortilla chips.

Time to Eat!

Instructions: Cut pizza into slices. Add Cholula sauce to taste. Enjoy!

My Avocado Toast

Quick and yummy!

Ingredients 

2 large green avocado (or 4-5 Haas avocados)

½ jalapeno

½ cilantro bunch

Lemon juice

Salt

Red crushed pepper flakes

Margarine

Sliced sourdough bread

Parmesan cheese

(Serves 4-5 people)

Instructions:

·      Cut the avocado in half. Separate the two halves of the avocado and remove the seed. Take the two halves and remove the peels. Dice the avocado (does not need to be even- keep small “chunks”.)

·      Dice the jalapeno and cilantro into very small pieces.

·      Add the avocado, jalapeno, and cilantro into a bowl. Add lemon juice (½ lemon), salt (typically ½ teaspoon), and red crushed pepper (1/4 teaspoon) to taste. Mix thoroughly.

·      Spread margarine on sourdough bread slices and toast on non-stick pan on stove.

·      Once the bread is warm and lightly toasted, place bread on a plate and add avocado mix on top. Add parmesan cheese on top of avocado mix.

*Add more of any of the ingredients as desired.

Time to Eat!

·      Enjoy!

Krishna's Spinach and Artichoke Dip

Great for parties!

Ingredients

1 can (1lb. 3oz) asparagus spears

1 package (10 oz.) frozen chopped spinach

1 can (8 ½ oz.) artichoke hearts

1 tub (8 oz.) cream cheese

1 ½ cups grated parmesan cheese

Instructions

Drain and chop up the asparagus spears

Thaw and drain frozen chopped spinach

Drain and chop artichoke hearts

Cooking Instructions

Heat oven to 375⁰F

Mix 1 ¼ cup parmesan cheese with asparagus, spinach, artichoke, and cream cheese.

Place into a baking dish.

Sprinkle remaining parmesan cheese on top

Bake for 35 minutes (until evenly heated and top of dip is slightly brown)

Time to Eat!

Serve with warm tortilla chips.

Enjoy!

Seema Kaki’s Gujarati Potatoes (Wet)

A Gujarati Classic.

Ingredients

• 2 large potatoes
• 2-3 small green chilies
• 1 tomato
• 10 curry leaves
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• ½ teaspoon red chili powder
• ½ teaspoon asafetida powder
• ½ teaspoon mustard seeds
• Olive oil
• Salt
• Water
• (Serves 3-4)

Instructions

• Cook potatoes until soft. (Dice and remove the skin from the potatoes and place in a covered and slightly deep dish with water. Microwave until slightly soft- usually 5 minutes.)
• Cut the chilies and tomatoes into small pieces

Cooking Instructions

• Heat olive oil in nonstick pan
• Once hot, add cumin seeds and cook until brown. Stir occasionally.
• Add asafetida powder, mustard seeds, and curry leaves. Stir.
• Add chilies and stir for about a minute.
• Add tomatoes and cook for a few minutes.
• Add potatoes and cover for a few minutes. Stir occasionally.
• Once the potatoes have softened as desired, add the turmeric powder, red chili powder, and 1/4 teaspoon of salt and 1 cup of water. Mix thoroughly. Add more water as needed for more gravy. To thicken gravy, mash a few pieces of the potatoes.
• Allow the dish to remain on medium heat for a couple minutes.

Time to Eat!

• Serve with Indian bread and rice.
• Enjoy!

Seema Kaki’s Gujarati Potatoes (Dry)

A Gujarati classic.

Ingredients

• 2 large potatoes
• 2-3 small green chilies
• 10 curry leaves
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• ½ teaspoon red chili powder
• ½ teaspoon asafetida powder
• ½ teaspoon mustard seeds
• Olive oil
• Salt
• (Serves 3-4)

Instructions

• Cook potatoes until soft. (Dice and remove the skin from the potatoes and place in a covered and slightly deep dish with water. Microwave until slightly soft- usually 5 minutes.)
• Cut the chilies into small pieces

Cooking Instructions

• Heat olive oil in nonstick pan
• Once hot, add cumin seeds and cook until brown. Stir occasionally.
• Add asafetida powder, mustard seeds, and curry leaves. Stir.
• Add chilies and stir for about a minute.
• Add potatoes and cover for a few minutes. Stir occasionally.
• Once the potatoes have softened as desired, add the turmeric powder, red chili powder, and 1/4 teaspoon of salt. Mix thoroughly.
• Allow the dish to remain on medium heat for a minute or two.

Time to Eat!

• Serve with Indian bread.
• Enjoy!

My Mom’s Vegetable Pasta Toss

A quick and easy dinner solution!

Ingredients

• 1 box of penne pasta
• 1 onion
• 2-3 peppers (red, green, yellow, orange)
• ½ broccoli head
• 1 tablespoon red crushed pepper
• 1 tablespoon dried oregano (flakes)
• 1 tablespoon dried basil (flakes)
• Olive oil
• Salt
• (Serves 5-6 people)

Instructions

• Bring water to a boil and cook pasta. Strain and let dry.
• Cut onion, peppers, and broccoli head into small slices/pieces.

Cooking Instructions

• Heat 2-3 tablespoons of olive oil in a nonstick pan.
• Saute vegetables on medium heat in the oil until cooked (do not brown)
• Season the vegetables with red crushed, oregano, basil, and salt.
• Add pasta to the vegetables and heat for a few minutes.

Time to Eat!

• Serve with cold diced tomatoes, capers, and olives for a cool twist.
• Enjoy!