Mexican Corn Dip

Ingredients:

3 1/2 cups frozen corn kernels
1 onion, chopped
1 red pepper, diced
1/4 cup green onions, chopped
1 cup spinach leaves
2 cloves garlic, minced
1/2 cup mayonnaise
3/4 cup Mexican cheese
chili powder
cumin
salt and pepper
tortilla chips, for dipping

Directions:

1. Preheat the oven to 350 degrees. Prepare a baking dish.

2. In a large pan, saute the onions until soft, about 10 minutes. Add the red pepper, spinach and green onions. Season with all of the spices to taste. Make sure all of the vegetables are fully cooked.

3. In a separate pan, cook the frozen corn until fully cooked and browning.

3. In a bowl, mix the cooked vegetables with the mayonnaise and about 75% of the cheese.

4. Put everything into the baking dish and top with the remaining cheese. Bake for about 15-18 minutes and serve alongside tortilla chips.

Homemade Fig Jam

Ingredients:

1 lb fresh figs, washed and stemmed
1/2 cup white sugar
1 tsp cinnamon
1 lemon, juiced and zested

Optional additions include 1 tbsp brandy or honey

Directions:

1. Gently wash and stem all of the figs. Chop into quarters.

2. Put all of the ingredients into a pot and stir together. Cook on medium heat for about 15-20 minutes.

5. Reduce heat to low and simmer for another 25-30 minutes. Taste and adjust accordingly.

5. Using an immersion blender, blend the jam while its still warm in the pot until it is creamy.

6. Spoon the jam into a properly sterilized jar and seal tightly. Enjoy!

Roasted Red Pepper Hummus

Ingredients:

2 cups garbanzo beans, drained
1/2 cup roasted red pepper, chopped
2 tbsp olive oil
3 cloves garlic
salt and pepper to taste
cumin to taste
lemon juice

Directions:

1. Combine all ingredients into a food processor and blend until smooth. Adjust seasoning as you go. Serve with pita or tortilla chips.

Eggplant Caponata

Ingredients:

1 1/2 lbs eggplant, roasted
2 tbsp olive oil
1 medium onion, chopped
3 large garlic cloves, minced
2 red bell peppers, diced
1 lb ripe tomatoes, peeled, seeded and finely chopped
4 tbsp capers, rinsed and drained
3 tablespoons coarsely chopped pitted green olives
2 tablespoons sugar, plus a pinch
3 tablespoons red or white wine vinegar
salt and pepper to taste

Directions:

1. Roast the eggplant, then allow to cool. Chop coarsely.

2. Heat one tablespoon of the oil over medium heat in a large skillet, then add the onion. Stir until the onion softens, about five minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and some salt.

3. Stir until just tender, about eight minutes. Add another tablespoon of oil and the eggplant, and stir together for another five minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.

3. Add the tomatoes to the pan with about a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for five to 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant.

4. Add the capers, olives, remaining sugar and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet and fragrant.

5. Season to taste with salt and pepper, and remove from the heat. Serve on top of quinoa, rice or use as a dip.

Tzatziki and Pita Chips

Ingredients:

2 cups non-fat greek yogurt
4-6 cloves of garlic, chopped
1 cucumber grated and squeezed to remove excess juice
2 tbsp extra virgin olive oil
2-3 tsp lemon juice
pinch of sea salt
a pinch of sugar if needed
chopped dill

Directions:

1. First, grate the cucumber and squeeze out the excess liquid. Press it very well and then let it sit while you combine the rest of the ingredients.

2. Combine all the ingredients together with a spoon and let sit at least 2 hours in the fridge before serving.

3. To make pita chips you brush pitas with olive oil and sprinkle them with sea salt. Bake in a 375 degree oven for 7-10 minutes, watching carefully so they don’t burn. You can also add any spices you like, or even rub the pita before you brush oil on it with a garlic clove that’s been cut in half.

Vicky's Reuben Dip

Ingredients:

8 oz. swiss chesse
3 oz. corn beef
3 tablespoons thousand island dressing
1 can (14 oz.) sauerkraut drained well
8 oz. cream cheese

Directions:

1. Preheat oven to 350 degrees.

2. Mix all of the ingredients together and bake for 20-30 minutes.

Homeade Pesto

Ingredients:

2 cups fresh basil leaves, packed
1/4 cup grated parmesan cheese
1/2 cup olive oil
3 tablespoons pine nuts or walnuts
3 garlic cloves, finely minced
salt and pepper to taste

Directions:

1. Place basil leaves in food processor and whip until well chopped. Add some of the nuts and garlic and blend again.

2. Add the olive oil slowly and continue adding the other ingredients until it forms a smooth, thick paste. Keep in the fridge or freeze for later use.

Sweet Pineapple Salsa

Ingredients:

1 cup finely chopped fresh pineapple
1 tomato, diced
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup frozen corn kernels, thawed
1 can black beans, drained and rinsed
1/4 cup chopped red onions
1/4 cup orange juice
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
salt and pepper to taste

Directions:

1. In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, tomatoes, orange juice, and cilantro. Season with cumin, salt, and pepper. Cover, and chill in the refrigerator until serving.

Perfect Guacamole

Ingredients:

2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped

Directions:

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.

2 Using a fork, mash the avocado. Add the chopped onion, lime or lemon, salt and pepper and mash some more. Keep the tomatoes separate until ready to serve.Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, add the chopped tomato to the guacamole and mix.

Hot Spinach and Artichoke Dip

Ingredients:

1 package frozen chopped spinach
1 can artichoke hearts
1/4 cup mayonnaise
1/2 cup sour cream
1 cup cream cheese
1 cup freshly grated Parmesan cheese
salt and pepper to taste

Directions:

1. Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

2. Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.

3. Combine all the ingredients in a large bowl. Stir well. Pour into the prepared casserole dish and sprinkle more cheese on top.

4. Bake for 30 minutes. Serve with bagel chips or tortilla chips.