Holiday Dipping Fun!

Dip, Dip, Dip!

Holiday season and entertaining is in full swing with only a week and a bit to go before the big day. So here's a fun chunky salsa and guacamole that will be a hit at any holiday party! Plus they are both super fast and easy to make.

 

 

 

 



Salsa Ingredients:

6 Large Roma Tomatoes, seeds removed, and diced
1/2 Vidalia Onion, diced smaller than the tomato
1-2 Jalapeno Peppers (depending on how spicy you want this to be)
Juice of 1 Lime
1/4 Cup Freshly Chopped Cilantro
Sea Salt and Pepper

1. Combine the tomatoes, onion, and jalapenos together; then add in the lime and cilantro, continuing to mix thoroughly.
2. Season with salt and pepper and serve.

 



Holy Guacamole:

6 Ripe, but not too soft, Avocados
10 Cherry Tomatoes, finely chopped
4 Cloves Garlic, minced well
Juice of 2 Limes
1/4 Cup Freshly Chopped Cilantro
Sea Salt and Pepper
1 Jalapeno, diced (optional)

1. In a large bowl that fits all of the avocados, using a fork, mash the avocados until it is smooth, yet still chunky.
2. Add in the tomato, garlic, lime juice, and cilantro until combined well.
3. Season with salt and pepper and toss in jalapenos if desired - ready to serve!

GOING GREEK!

WE'RE QUINOA-ING GREEK!

A yummy Quinoa Greek Salad is on the books this week! Quinoa is a great source of nutrients such as magnesium, iron, 9 amino acids, and fiber on its own, then mix it with some other great ingredients and you have an amazingly healthy meal! Just a note - I rinse my quinoa still, just to eliminate any chance of the bitter or mineral taste that can be associated with quinoa. Also, to help raw quinoa last a bit longer then on your pantry shelf, try putting it in an airtight container and storing it in the fridge! This is a great side dish with grilled chicken breast...or even better...souvlaki :)

Ingredients:

2 Cups Vegetable or Chicken Stock (you can use water if you wish, but the stock gives the quinoa more flavour)
1 Cup Quinoa, rinsed in cold water and drained
2 Cups Cherry Tomatoes, cut in half
1 Cup Kalamata Olives, pitted and cut in half
1 Cup Seedless Cucumber, diced into similar sized pieces as the olives
1/4 Cup Red Onion, diced small
1 Lemon, juiced, no seeds
3 Tbsp Extra Virgin Olive Oil
2 Tbsp Red Wine Vinegar (white or balsamic vinegar works too)
1 Garlic Clove, minced
1/2 Tsp Fresh Oregano (or 1/4 Tsp Dried Oregano)
Sea Salt and Freshly Ground Pepper to Taste
Feta Cheese (optional if you don't do any dairy)

1. In a small pot, bring the quinoa and the stock/water to a boil, then lower to a simmer and cover for approximately 15-20 minutes. It is done when the liquid is absorbed - be careful not to let it go too long and it burns!!
2. Remove the quinoa from the heat and pour into a bowl, fluffing it with a fork. Set aside to cool.
3. To make the dressing, whisk together the olive oil, lemon juice, vinegar, garlic clove, oregano, and season with salt and pepper to your liking. Set aside to build your salad.
4. In the bowl of quinoa, add in your tomatoes, cucumber, olives, and red onion. Drizzle the dressing in the bowl, mixing at the same time to ensure even coverage. Then mix in your feta and eat up! 
5. If you made more than you can enjoy in one seating, I suggest you only add in the feta when you are going to eat the salad. It stores a bit better with the feta separated out.