Appetizer

Here it is: 1 package of 10” tortilla rounds ¾ cup butter softened ½ cup parmesan cheese (fresh or commercial) 2 tsp parsley flakes ¼ cup sesame seeds 3 tbs poppy seeds (optional) ½ tsp oregano ¼ tsp onion powder ¼ tsp garlic powder     I used fresh garlic and onion and frozen parsley. Combine all and mix well Spread over tortilla rounds and cut into wedges or strips Arrange on ungreased baking sheet Bake at 350 for approx. 12-15 min until crisp and brown (remove immediately as they burn quickly) They cool very quickly so you can put in container and they keep very well for several days. I found that this recipe makes about 6 rounds depending on how thick you spread the cheese mixture. I spread it fairly thinly and try to get it even but don’t worry about some gaps in the spreading--they kind of melt across while baking.  I found if you put too much they’re a bit soggy. please pass on and enjoy!!

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quinoa salad

Ingredients

3 Cup	cooked quinoa (1 cup dried)
1/3 Cup	freshly squeezed lemon juice (about 2 lemons)
3 Tablespoon	olive oil
2 Teaspoon	ground cumin
1 Teaspoon	salt
1/4 Teaspoon	sugar
1-1/2 Cup	canned black beans, rinsed
1-1/2 Cup	corn kernels (about 2 cobs) or defrosted frozen
1/2	small red onion, thinly sliced
1 Pint	cherry tomatoes, quartered
1/2 Cup	slivered almonds, toasted
1/4	cup chopped green or black olives
1/4 Cup	chopped fresh mint
1/4 Cup	chopped fresh coriander

Preparation

1. Cook quinoa
2. While quinoa is cooking, whisk together lemon juice, olive oil, cumin, salt and sugar into a vinaigrette in a small bowl.
3. Combine quinoa and all remaining ingredients, except fresh herbs, into a medium-sized bowl.
4. Drizzle with vinaigrette. Toss to combine.

Refrigerate for at least one hour to allow flavours to combine. Add fresh herbs just prior to serving

Zucchini Chips

Ingredients:

• 1/4 cup Homemade Breadcrumbs
• 1/4 cup grated Parmesan cheese (optional)
• 1/8 tsp black pepper
• heaping 1/2 cup whole wheat flour
• 1 cup cold milk (I used oat milk)
• 1 tsp apple cider vinegar
• 2 1/2 cups sliced zucchini (about 2 small zucchinis)

Preparation:

1. Preheat oven to 425 degrees.
2. In a medium bowl combine breadcrumbs, cheese (if using) and black pepper.
3. In separate bowl add flour, milk and vinegar.  Gently stir until combined but do not over stir.
4. Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture.
5. Place coated zucchini slices on a baking sheet (I line mine with non stick foil for easy clean up!) and bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp.

Nutritional Info:

Makes 2 servings.

Nutrients per serving:  Calories: 224.5, Cal. from Fat: 33.5, Total Fat: 3.5g, Sat. Fat: 0g, Carbs: 41.5g, Fiber: 6.5g, Sugars: 12g, Protein: 9g, Sodium: 459mg, Chol: 0mg

Notes:

Baked Oven Fries

Baked Oven Fries

INGREDIENTS

• 3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
• 5 tbsp. vegetable, canola or peanut oil, divided

• ¾ tsp. kosher salt, plus more to taste
• ¼ tsp. freshly ground black pepper, plus more to taste

DIRECTIONS

• Preheat the oven to 475˚ F. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside.
• Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning.
• When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.