Pesto with Arugula

• 1 1/2 cups baby arugula leaves
• 1 1/2 cups fresh basil leaves
• 2/3 cup pine nuts
• 8 cloves garlic
• 1 (6 ounce) can black olives, drained
• 3/4 cup extra virgin olive oil
• 1/2 lime, juiced
• 1 teaspoon red wine vinegar
• 1/8 teaspoon ground cumin
• 1 pinch ground cayenne pepper
• salt and pepper to taste

Blend leaves, nuts, garlic, and olives in food processor until finely chopped.  Add remaining ingredients and blend until smooth.

Hummus

• 2 cups canned garbanzo beans, drained
• 1/3 cup tahini
• 1/4 cup lemon juice
• 2 cloves garlic, halved
• 1 tablespoon olive oil
• 1 pinch paprika
• 1 teaspoon minced fresh parsley (for sprinkling on top after it's blended)

1 teaspoon salt

Combine all the ingredients in a food processor and blend until smooth.  Adjust seasoning to taste


Variations:


Extra zesty - Add 1 t lemon zest and 1 t ground sumac


Spicy - Add 1 T cumin and 1 t cayenne pepper to taste


Roasted garlic - Place half a head of garlic, separated into individual cloves in oven at 350 deg F until the cloves are soft.  Remove peels.  Use roasted garlic instead of raw garlic.

Curried Coleslaw with Peas

• 1 (10 ounce) package frozen peas, thawed and boiled
• 2 cups finely shredded cabbage
• 1 green onion, thinly sliced
• 3/4 cup salted roasted peanuts or cashews, coarsely chopped
• salt to taste

Dressing:

• 1/4 cup sour cream or plain yogurt
• 1/4 cup mayonnaise
• 1 teaspoon prepared mustard
• 1 teaspoon white wine vinegar
• 1/4 teaspoon curry powder

Combine dressing ingredients.  Mix remaining vegetables in a large bowl.  Toss to coat everything evenly.  

Best enjoyed the day it's made.

Crockpot Chicken Corn Chowder

6 slices bacon, diced (optional)
1 large onion, chopped
3 cloves garlic, minced
16 oz frozen sweet corn
1 16 oz can cream-style corn
3 med potatoes, diced
2 carrots, finely sliced
2 T brown sugar
2 t Worcestershire sauce
salt to taste
1 c. cream of (chicken, mushroom, etc) soup or water or chicken stock

Pre-boil potatoes and carrots until slightly tender.
Mix all ingredients in crockpot.
Cook in crockpot for 4-7 hours on low.

Blueberry Cobbler

3 lb fresh blueberries
3 c. flour
2 1/2 c. sugar
3 eggs, beaten
1/2 c. butter, melted
1/2 c. milk
1-2 t. cinnamon

1. Preheat oven to 350 deg F.
2. Mix flour, sugar, and cinnamon
3. Mix eggs and flour mix.  
4. Add milk and flour mix.
5. Put blueberries in greased 13x9 inch pan
6. Top with flour mixture.
7. Bake 45 min.