don’t remember if i posted these two. theyre kinda oldies, but goodies!


zucchini and jicama salad with chipotle-lime dressing

1 medium zucchini
1 medium yellow squash
2 medium carrots
1 cup jicama (about ½ pound), peeled
1 cup corn kernels (thaw out frozen kernels)
juice of 1 lime
2 tbsp canola oil
1 canned chipotle pepper, seeded and minced
1/3 cup fresh cilantro, chopped
¼ tsp ground cumin
salt, to taste

cut zucchini, squash, carrots, and jicama into matchsticks.
mix all ingredients.


black bean and sweet potato chili

1 tbsp canola oil
1 medium yellow onion, diced
1 medium green bell pepper, diced
2 cloves garlic, minced
1 jalapeno pepper, minced
2 tomatoes, diced
2 -15 oz cans black beans, drained
1 -28 oz can crushed tomatoes
1 tbsp chili powder
2 tsp ground cumin
½ tsp black pepper
½ tsp salt
2 cups sweet potato, diced but not peeled (one large potato?)

in a large saucepan, heat the oil. add the onion, bell pepper, garlic, and jalapeno. cook over medium heat for 7 minutes, stirring frequently. stir in the diced tomatoes and cook for 3-4 minutes more. stir in the beans, crushed tomatoes, and seasonings. cook for about 30 minutes over medium-low heat. stirring occasionally.
WHILE the veggies are cooking, boil water and cook sweet potatoes until tender, about 15 minutes. when the veggies have about 5 minutes left, stir in the potatoes.
ladle chili into bowls, garnish with chopped red onion, scallions, or fresh cilantro.
**8 servings**