(This is one of my favorites. It’s a recipe I adapted from one of the many cookbooks I own.)

Serving Suggestions: I like to make salsa a couple of hours ahead so that it has time for the ingredients to meld. I also like to serve it very cold with warm, toasted, tortilla points. The contrast is great!

Variations: It’s fun to combine different tomatoes, including sweet grape, yellow, and tomatillos. You can also add a half cup of finely chopped yellow, orange, or green bell peppers, corn, or drained canned black beans.

This is so easy and very delicious. It firms up enough to unmold. This is always a hit at parties and potlucks. (You can easily double the recipe.)

Per serving: 125 Calories (kcal); trace Total Fat; (0% calories from fat); 10g Protein; 22g Carbohydrate; 0mg Cholesterol; 393mg Sodium

Depending on whether you want it as a type of salad, you can also add shredded lettuce, and black olives are optional.

Our Fred Meyer’s has mangos on sale this week and I printed this recipe in the food ad. I love mangos!

This recipe is inspired by the many hummus recipes I have seen, but had added oil & were lacking the flavor I was seeking. It’s classified as Greek for the actual Hummus part, and Indian for the coriander/cumin/cayenne combo, which is common in Indian food, and gives this dip an interesting twist. Tahini is sesame (seed) butter, and the best thing to use for the right flavor, but use peanut butter instead if you have to.

Combine all ingredients in food processor. Process until smooth. Spoon mixture into small crock or serving bowl. Refrigerate pate overnight to blend flavors. Serve as a dip for vegetables, chips or as a spread on crackers.

In this lavish guacamole, the sweet aromatic flavor of roasted corn contrasts with the sharp and savory red onion. Be sure to use a fragrant, ripe avocado, preferably the Hass variety.

NOTE: fresh peaches can be substituted for the mango

Delicious, magical pudding cake!

This is good as a:

– Hellmann’s mayonnaise substitute (for me no other mayo would do)
– Spread on toast
– Spread for Bruschetta
– Dip (if flavorings are added)

Arrange sliced veggies on a platter and squirt lime juice over them. Season vegetables with salt, chili powder and cayenne, then serve.

*If you’d like to make your own limas for this recipe from dried beans, you’ll need about 1 slightly generous cup dried limas. I don’t know how this recipe works with frozen limas (I haven’t tried that, and the book doesn’t mention it.)