Spicy Giardiniera

This was great!  I ate it on pita chips and a baked potato.  What would you eat it on/with?

Spicy Giardiniera

1 green bell pepper, diced
1 red bell pepper, diced
1/4 c. sliced tamed jalapenos, diced
3 celery stalks, diced
1 c. diced carrot
1 c. cauliflower flowerets, chopped
1/2 c. salt
Dash garlic powder
1 TB dried oregano
1tsp red pepper flakes
1/2 tsp black pepper
5 oz sliced green olives with pimento
1/2 c. white vinegar
1/4 c. extra virgin olive oil

 In large bowl, add bell peppers, jalapenos, celery, carrot, cauliflower, salt and water to cover all. Refrigerate overnight. The next day drain and rinse the vegetables. Then add garlic powder, oregano, red pepper flakes, black pepper, olives, vinegar and olive oil.
Yield: about 6 cups

Margarita Dressing

I don’t know. It was ok. Maybe it’s better the next day?

Margarita Dressing
1/2 c. extra virgin olive oil
1/4 c. lime juice
2 TB Margarita mix
2 1/2 TB honey
1/2 tsp cumin
2 tsp dried cilantro
1/8 tsp salt

Combine all ingredients.
Yield: 3/4 cup. Per tablespoon= 95 Calories; 9g Fat (82.9% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 23mg Sodium

Mexican Quinoa

It’s good! Be sure to rinse the quinoa before you cook it. Even if the box says you don’t have to.

Mexican Quinoa
2 c. cooked quinoa
1/2 c. salsa
1/2 can black beans, rinsed & drained
1 avocado

Combine all ingredients. Serve warm or cold.
Yield: 4 servings. Per serving= 214 Calories; 9g Fat (38.1% calories from fat); 7g Protein; 27g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 314mg Sodium.