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Chili Roasted Carrots
Chili Roasted Carrots
INGREDIENTS
DIRECTIONS
Position rack in lower third of oven; preheat to 450ºF. Combine oil, chili powder, cumin and salt in a medium bowl. Add carrots and toss well to coat. Spread out on a rimmed baking sheet. Roast the carrots, stirring once, until tender and golden, 20 to 25 minutes. Toss the carrots with cilantro and lime juice. Serve immediately.
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Summer Corn and Cotija Cheese Dip
Summer Corn and Cotija Cheese Dip
INGREDIENTS:
DIRECTIONS
Preheat oven to 375 degrees F. Heat a cast iron or oven-safe skillet over medium heat. Add 1 Tbsp. olive oil, shallot (or onion) and garlic. Stir constantly to prevent burning.
Add corn, 1/4 tsp. each sea salt and pepper and stir. Cook for 5 minutes until shallots (or onions) appear softened and the corn is slightly darker in color. Then remove from heat.
In a large bowl mix together sour cream, cream cheese, cotija and stir. Add corn mixture to the bowl and stir until well combined. Use additional Tbsp. olive oil to lightly grease the cast iron so the dip doesn’t stick. Spoon dip back into the skillet and bake at 375 for 11-13 minutes or until hot and bubbly.
Serve with veggies, tortilla chips, crackers or baguette bread.
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Blueberry Spinach Green Smoothie
Blueberry Spinach Green Smoothies
INGREDIENTS
The Add-ons
DIRECTIONS
Add the ingredients into your high speed blender and blend for 30-45 seconds or until the desired consistency is reached.
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