Avocado Feta Salad

Sorry I haven't posted for awhile!  This is the newest recipe I'm excited to try - and should have all the ingredients in this week's order.  By the way, I love thesisterscafe.com - they have a ton of great recipes that are usually family-friendly (ie good for picky eaters).

Hummus

LOVE this stuff!!

1 can garbanzo beans, drained and rinsed

1 can black beans, drained and rinsed

3 garlic cloves, crushed

1 lime, squeezed

cilantro to taste (I use almost a whole bunch)

3 T tahini paste (I leave this out)

dried red pepper to taste

salt and pepper to taste (start with 1/2 tsp salt at least)

Blend all ingredients in a food processor or blender and chill.  If you are using a blender, you may need to use a little water and/or oil to get it to blend.  Serve with chips or veggies.

Cabbage Salsa

I love this salsa!  It is really different and so fresh tasting.  I got if from the Jones Design Company blog a little over a year ago and have made it half a dozen times. I will be ordering cilantro again next week if you want to save your cabbage and make this then.

1 small head of cabbage
1 bunch of cilantro
3-4 Roma tomatos
1 small onion
1 lime
Lawry's or Johnny's seasoning salt

Finely chop cabbage, onion, and tomatoes and add to large bowl.  Strip cilantro leaves from stems and finely chop, then add to bowl.  Add the juice of one lime and generously season with seasoning salt.  Best eaten within 24 hours.

Meatballs with Cucumber Sauce on Flatbreads

I just tried Meatballs with Cucumber Sauce on Flatbreads last week (from BHG).  It is a nice mix of spicy and cool. I used lime wedges as a garnish (instead of lemon) and cut way back on the crushed red pepper (maybe 1/8 tsp?).  The best part was that my husband and I could enjoy this unique recipe without having to cook something else for the kids.  Their version of the meal was plain meatballs, plain cucumbers, and warm flatbreads with honey butter.

Stew Meat Fajitas (crock pot)

1 lb. stew meat (or any cut of beef – I get whatever is on sale!)

1 cup salsa

1 small jar mild chilies (or use some seeded jalepenos)

1 tsp cumin

1/8 tsp chili powder

½ tsp salt

Juice of one lime

Red onion, sliced thin (or yellow onion)

Red or green pepper, seeded and cut in strips

Cook all ingredients except red onion and pepper in crock pot on low for at least 6 hours.  Then take meat out, shred it, and return to pot. Saute red onion and red or green pepper strips in a little olive oil until onions start to carmelize and pepper is tender.  Sprinkle with sea salt.  Serve with fajita meat, along with cheese, sour cream, avocado/guacamole, extra salsa, tortillas, etc.