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Mini Pepper “Nachos” with Corn, Black Beans and Avocado
Mini Pepper “Nachos” with Corn, Black Beans and Avocado
INGREDIENTS
DIRECTIONS
Mix the corn, black beans, Pico de Gallo and avocado and season with salt and pepper. Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes. Serve optionally garnished with green onions or cilantro.
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Carrot and Cucumber Salad
Carrot and Cucumber Salad
INGREDIENTS
DIRECTIONS
Halve and thinly slice the cucumber. Then place into a medium bowl with the grated carrots and shallots. In a small bowl, mix together the vinegar, Sriracha and soy sauce. Toss with the vegetables and season with salt and pepper only if needed. Serve.
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Ina’s Apple and Pear Crisp
Ina’s Apple and Pear Crisp
INGREDIENTS
For the topping:
DIRECTIONS
Preheat the oven to 350 degrees F.
Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
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