1 avocado

1 cup fresh mint leaves

½ cup 2% Greek yogurt

½ seeded jalapeño

juice of ½ lemon

1 tsp kosher salt

½ tsp freshly ground pepper


Puree the avocado, mint leaves, Greek yogurt, jalapeño, juice of lemon, kosher salt, and  ground pepper in a food processor.

Serves 4.



  • 14 ounces red bell peppers, roasted, drained
  • 3 ounces sun-dried tomatoes (not packed in oil, soaked in hot water for 5 minutes)
  • 3 cloves fresh garlic, minced
  • 1 12 teaspoons ground cumin
  • 12 teaspoon seeded and minced jalapeno chile pepper
  • 1 teaspoon lemon , juiced
  • 14 cup cilantro (fresh coriander)
  • 14 cup minced scallion
  • 8 ounces cream cheese

In a food processor puree the red peppers, soaked and drained sun dried tomatoes, minced garlic, cumin, minced jalapeno, lemon juice, cilantro, and chopped scallion until the mixture is smooth.

Add cream cheese, sea salt, and pepper to taste. Puree the mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency and scraping down the side of the bowl occasionally, until it is smooth. Transfer the dip to a serving bowl.




1 cup diced mango or pineapple

1 minced jalapeno pepper

1/3 cup red onion

1/2 cup red bell pepper

1finely minced garlic clove

2 tablespoons lime juice

2 or 3 tablespoons finely chopped mint.

Salt and freshly ground pepper to taste


Combine all the ingredients in a bowl. Serve as an accompaniment to grilled fish or pork tenderloin, or as an appetizer with chips.



2 bags  Pre-cooked Rice

1 teaspoon vegetable oil

2 cloves garlic, chopped

1/2 cup onion, chopped

1/4 cup red bell pepper, chopped

1/4 cup green bell pepper, chopped

1 small jalapeno, seeded and chopped, optional

1 tsp  cumin

1 can  (8 oz.) tomato sauce

Serve topped with cilantro.

1 chicken flavored bouillon cube

1/4 cup  fresh cilantro, chopped



Prepare rice according to package directions, cooking only 8 minutes.
Heat vegetable oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds. Stir in onion, bell peppers, jalapeno, and cumin; cook for 5 minutes. Add tomato sauce and bouillon cube and stir until cube dissolves; add cooked rice and stir until heated through. Garnish with fresh cilantro and serve.


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1/2 cup fresh cilantro leaves

2 green onion, cut into 1-inch pieces

1 jalapeno pepper, seeded and cut into quarters

2 large avocados, peeled and coarsely chopped

1 diced tomato

1/2 cup mayonnaise

2 tablespoons lime juice

1/8 teaspoon salt

Position knife blade in food processor bowl; add fresh cilantro, onions, and pepper. Top with cover and pulse until coarsely chopped. Add avocado, mayonnaise, lime juice and salt. Pulse until blended. Mixture should be coarse. Cover and chill until ready to serve. Makes 6 servings.


If you do not have a food processor, you can use your blender.