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Cucumber and Avocado Salad
Cucumber and Avocado Salad
INGREDIENTS
DIRECTIONS
Cucumber: cut lengthwise twice (making it into quarters), then slice about a half inch thick, into little chunks. Onion: slice very, very thin and then pull it apart into little rings or slivers. Avocado: scoop it out of the skin and remove the pit, then cut into little chunks, about a quarter to a half inch cubed. (It will get mushed.) Put these veggies in a bowl and toss together. Spritz canola oil for about one second to wet it all with oil (optional). Shake on the guacamole powder: about one or two teaspoons. Mix it all up. Either eat plain or use it to top tofu, fish or chicken slices (basically, any protein).
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Mashed Potatoes and Broccoli
Mashed Potatoes and Broccoli
INGREDIENTS
DIRECTIONS
Fill a large saucepan with 1 inch of water and fit with a steamer basket. Bring the water to a boil. Place the broccoli and potatoes in the basket, cover, and steam until very tender, 10 to 12 minutes. Drain the vegetables well and return them to the pot. Add the sour cream, butter, ½ teaspoon salt, and ¼ teaspoon pepper and mash to desired consistency.
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Chimichurri
Chimichurri
INGREDIENTS
1/4 teaspoon red pepper flakes
DIRECTIONS
Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings. Serve immediately or refrigerate. If chilled, return to room temperature before serving
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