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Cilantro Lime Rice
Ingredients: 1-1/4 cups brown rice, uncooked juice and the zest from 1 large or 2 small limes 2-1/2 cups water 2 tablespoons finely chopped cilantro 3/4 teaspoons salt 1/4 teaspoon cumin Directions: Add all ingredients to a large saucepan. Bring to a boil, reduce heat, cover and simmer on low heat for 30-40 minutes or until all the liquid is absorbed.
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Buffalo Seasoned Potatoes
Ingredients: 2-1/2 lbs. potatoes (red, russet, sweet – your choice or a mix of all) 1 teaspoon paprika 2 teaspoons garlic powder 4-6 tablespoons Frank’s hot sauce 1/2 cup olive oil 1/4 cup nutritional yeast (optional) sea salt to taste Directions: Dice potatoes and place them in a bowl. Add remaining ingredients and toss to coat. Spread on a baking sheet (I line mine with parchment paper for easy clean-up). Bake 425 degrees for 20. Flip the potatoes and continue baking another 15-20 minutes until potatoes are tender and browned. NOTES: These are delicious with the hot sauce omitted too.
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Italian Salad Dressing
ingredients: 1/2 cup olive oil 2 tablespoons mayonnaise 1/2 teaspoon dried parsley 1 tablespoon white vinegar 2 teaspoons black pepper 1 teaspoon salt 1 clove garlic 1 tablespoon fresh lemon juice Directions: Blend all ingredients together in blender This dressing is really good on the following salad: romaine lettuce, spinach, black olives, red onion slices, tomatoes, pepperoncinis