Evil Shenanigans Queso Blanco Serves 4-8
1 teaspoon vegetable oil
1/2 cup diced yellow onion
1 clove garlic, minced
1 jalapeno, seeded and minced
1 Serrano chili, seeded and minced
1/4 teaspoon cumin
2 tablespoons salted butter
2 tablespoons flour
1 cup milk
6 ounces shredded Monterrey jack cheese
Hot sauce to taste
A Cozy KitchenBlood Orange Lemonade
Simple Syrup:
1 cup of sugar
1/2 cup water
Lemonade:
1 cup fresh blood orange juice, 6 to 7 oranges
1 cup fresh lemon juice, 4 to 5 lemons
3 cups water
1/2 blood orange for garnish
Fresh mint sprigs, for garnish
My New RootsRaw Salted Caramel Apple Dip
Makes 2 cups
Ingredients:
2 cups pitted Medjool dates
¼ cup raw nut or seed butter (almond, cashew, sesame tahini, sunflower)
4 tsp. fresh lemon juice
½ tsp. sea salt (or more to taste)
1 vanilla bean, seeds scraped
soaking water as needed
My New RootsFour Corners Lentil Soup
Ingredients
1 cup red lentils, picked over and rinsed very well
1 large onion, or a couple leeks, chopped
5 cloves garlic, minced
1 Tbsp. minced ginger root
1 Tbsp. Ground cumin
¼ tsp. cayenne pepper
1 15 oz. can of tomatoes; or 4 large, fresh tomatoes, chopped
4 cups stock
salt to taste
1 un-waxed, organic lemon
