This salad dressing just can't be beat. It keeps for weeks in the fridge and not only goes well over a simple green salad, but also on fish or vegetables. The creamy coating of this dressing gives it a decadent look and makes any salad a few notches above the rest. I also call it Easter Vinaigrette since it makes an annual appearance every year!
This is certainly a spicy chili. Seeds are left in the jalepenos, chili powder and chorizo are thrown in, and don't forget the green bell peppers, cumin and onion to let the flavors come together. I would also recommend cooking it a day ahead, then letting it sit in the fridge for a night so you can trim the fat off the top for a slightly healthier chili (lovely isn't it!). There are no beans in this recipe but go for it if you so desire!
I have to admit I'm getting pretty bored of plain salads and plain tuna and plain everything for lunch. I'm excited about this one because I can eat it so many different ways - in a wrap, sandwich, salad, on crackers, etc etc. You could also use a light italian vinaigrette or red wine vinegar. It was so flavorful and kept me full all day long, which is important for me since I have a fairly active job. Enjoy!
Sweet potatoes have been close to my heart for a long time now. When I was a baby, my Mom told me I refused to eat anything else, just sweet potatoes, and things certainly haven't changed! This recipe came from a Whole Foods Market chef. She was giving out samples of this along with roasted brussel sprouts and I was addicted, and since I was just in VT last weekend and picked up some REAL Grade A Dark Amber VT Maple Syrup, I figured this would be the best time to make these babies.