- chopped fresh cilantro
- fresh corn kernels
- large tomatoes
- fresh lemon juice
- salt and pepper to taste
I made this in June 2011 — everyone loved it.
I didn’t put in the chicory and forgot the corn meal, and only 1/2 bunch of scallions.
- large eggs
- bags spinach
- dill
- parsley
- chicory
- scallions
- cottage cheese
- cream cheese
- feta cheese
- corn meal
- phyllo
June 29 2001
Didn’t have any chipotle chile, but used Muir Glen’s fire roasted tomatoes.
- ev olive oil
- chili powder
- ground cumin
- ground chipotle chile
- salt
- water
- diced tomatoes
- lime juice
- chopped fresh cilantro
Make Ahead Tip: Cover and refrigerate for up to 8 hours. Serve at room temperature.
Ingredient Note: Chipotle peppers are smoked jalapenos with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores.
- canola oil
- chopped red onion
- diced red bell pepper
- lime juice
- chopped fresh cilantro
- ground cumin
- salt
- chopped fresh mint leaves
- extra-virgin olive oil
- salt
- freshly ground black pepper
- chicken broth
The dipping sauce is called nuoc cham and can be made ahead and refrigerated. It will keep for a month.
- fresh mint leaves
- fresh cilantro leaves
- 8-inch round rice paper wrappers
Don’t let the cakes get too thick
- coarsely grated zucchini
- fresh breadcrumbs
- diced red bell pepper
- Old Bay seasoning
Per Serving: 15 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 10mg sodium, 3g total carbohydrate (0g dietary fiber, 2g sugar), 0g protein
- Dijon mustard
- fresh thyme leaves
- balsamic vinegar
- sliced strawberries
- ground black pepper
- olive oil
- dried rosemary
- diced tomatoes
- Salt and pepper to taste
- MINI-MEATBALLS
- plain dry bread crumbs
- cold water
- Salt and pepper
Tip: Place chopped pecans in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Carb Servings: 2 starch, 2 fat Carbohydrate Servings: 2