Spicy Avocado Salsa on Black Beans & Rice

 Spicy Avocado Salsa Ingredients:

• 1 bunch cherry tomatoes cut in half
• 2 medium jalapeños diced
• 1/2 large red onion diced
• Handful of cilantro diced 
• 1 1/2 hash avocado's cubed 
• 3 tablespoons EVOO
• Garlic salt to taste
• 1 limes juice

Mix all of these lovely ingredients together and you should have some delicious salsa that looks like this... 

Now for the Black Beans & Rice

Ingredients:
1 cup white rice
1 small yellow onion
1 can black beans (good for up to 3 servings)
1 tablespoon EVOO
Salt to taste

Follow the directions on the bag of rice. I used white which calls for 2 cups water to 1 cup rice. Let it cook over low/medium for 20 minutes. Remove from heat.

Meanwhile...

Dice 1 small yellow onion and sauté in a medium sized pot with the EVOO.  Once the onion is translucent add 1 can of black beans. Salt to taste. Bring to a boil and then immediately bring temperature down to low.

When rice is ready, serve on the bottom with beans on top, finishing with the Spicy Avocado Salsa.
This can be served by itself or as a side dish as seen below.

Xoxo,
G

Seasonal Succotash

Seasonal Succotash

Succotash makes a great side dish any time of the year. You can use all different kinds of vegetables depending on what time of year it is. Here we made a fall inspired version of this classic side dish.

What you will need:
-corn
-green peas
-lima beans
-rutabaga
-parsnips
-shallots
-grape tomatoes 
-EVOO
-butter
-heavy cream (or milk will work too)
-Savvy Sisters House Seasoning

Peel and cut rutabaga and parsnips in similar square size. Quickly blanch them in boiling water until barely tender, drain well. Dice shallots. Remove corn from the cob and cut tomatoes in half. In a large skillet saute shallot with 3 tbls EVOO until tender. Add all other veggies except tomatoes. Add 2 Tbsp butter and season with house seasoning to taste. Cook for a few minutes until every thing is incorporated and veggies are fork tender but not mushy. Turn off heat and add 1/4 cup heavy cream and tomatoes. Stir and leave on hot burner so that the cream reduces naturally and tomatoes are warmed slightly.

This is an easy recipe that doesn't  require one to know a whole lot about cooking. You can substitute almost any vegetable and it would turn out equally delicious. In the summer I like to use zucchini and squash. You just want to be sure all your veggies are cut around the same size. A traditional succotash will always have corn and usually some sort of legume. Feel free to try all sorts of different things and really make this recipe your own. Adding bacon is always a crowd pleaser and very common for succotash recipes. I just chose to make this version vegetarian . Good luck! Let us know how your recipes turn out, we always love to hear from you!

Kisses,
Gim