My Menu Blog

2 large garlic cloves
1 med. onion, cut into 8 pieces
2-4 jalapeño peppers, quartered
½ cup cilantro leaves
½-1 tsp. sugar
2 cans (15 oz. each) while tomatoes, drained
1 tbs. lime juice
Salt to taste
Tortilla chips for serving

1. Place all ingredients except tortilla chips into blender. Cover and pulse 2 times until fruit and vegetables are chopped.
2. Pour into bowl, serve with tortilla chips.

1 (14 oz.) can unsweetened coconut milk
1 jalapeño, slivered
4 shallots, minced
1 tsp. fish sauce
2 limes, divided
3 tbs. minced cilantro leaves, plus sprigs for garnish
10 oz. sushi-quality tuna
2 tbs. olive oil, divided
Salt and pepper to taste
1 ripe avocado, sliced

1. In a saucepan, combine coconut milk, a sliver of jalapeño and the shallots and simmer until reduced by half.
2. Chill coconut mixture until cool, then add fish sauce, juice of 1 lime and minced cilantro.
3. With a sharp knife, carefully dice tuna into 1/8″ cubes.
4. Transfer to a bowl and combine with 4 tbs. coconut milk mixture and 1 tbs. olive oil.
5. Season with salt and pepper and toss gently with a fork.
6. Divide seviche onto 2 chilled plates.
7. Arrange avocado and sprigs of cilantro as garnish, drizzle with remaining olive oil and lime juice.

1 15oz can black-eyed peas (rinsed, drained)
1/4 cup thinly sliced green onions (2)
1 finely chopped red or yellow/orange pepper
1 tbsp olive oil (or cooking oil)
2 jalapeno peppers (seeded and chopped)
1/4 tsp cracked black pepper
dash salt
2 cloves garlic, minced
3 tbsp apple cider vinegar

combine all ingredients and chill overnight (if possible)
Serve with tortilla chips.

2 large garlic cloves
1 medium onion, cut into 8 pieces
2-4 jalapeñno peppers, quartered
½ cup cilantro leaves
2 cans (15oz. each) whole tomatoes, drained
1 tsp. lime juice
salt to taste
tortilla chips for serving

Pulse 2 times in blender or until veggies are chopped.

4 cloves garlic, finely chopped
1 cup chopped cilantro
1 jalapeno pepper, chopped
1 tablespoon honey
1/4 cup fresh lime juice
3 tablespoons fish sauce
1 teaspoon kosher salt
1 pound dried rice vermicelli
2 carrots, julienned
1 cucumber, halved, peeled, seeded and sliced into thin halfrounds
1/4 cup chopped fresh mint
1/2 cup finely shredded napa cabbage
1/4 cup chopped dryroasted nuts

1. Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth.
2. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes.
3. Drain, rinse well with cold water and drain again.
4. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage.
5. Toss well and garnish with peanuts