Black bean and corn salsa

• 1 can of organic black beans – $1
• 1 bag of frozen corn kernels – $ 2
• 1 lime – >$1
• some cilantro
• Roasted hot green pepper of some kind >$1
• Small onion >$1
• Salt and pepper

mix Total – $4 - Makes a large amount – great for dipping chips and a nice ballance to a hot salsa, might also be nice with fish or as a side dish

Thaw the frozen kernels. Mix 1/2 lime juice, onion, cilantro,peppers and then add corn and beans, add other 1/2 lime juice , mix, & adjust for taste – Chill until a little before ready to serve and let it come closer to room temp but it should still be cool.

Jerk Seasoned Broiled Portabellas w/ Green Apple Salsa & Spinach w/ raisins & pumpkin seeds sprinkled with home made croutons

• 1 lb of portabella mushrooms (farmers market) $5

• Spices already had
• Bunch of spinach (farmers market) $2
• Pack of Roasted Pumpkin seeds – $1.29
• Tomatillo -
• Lime >$1
• Poblano pepper >$1
• Raisins already had

TOTAL (approx) $9 for about 2 servingsStart with the portabella mushrooms. Spread some olive oil on the portabella caps and then sprinkle them with jerk seasoning. ( I used the jerk seasoning recipe in the book ” “) Broil until a crust forms on the caps and they are cooked through.

I used the green apple salsa recipe from the same book but substituted poblano peppers for jalepenos and added tomatillos which added more tartness.

For the spinach I changed a recipe similar to this one but used roasted pumpkin seeds instead of pine nuts since I didn’t have any pine nuts at hand.

Finally I took a couple of pieces of a loaf of hearty garlic bread and cut them into cubes and fried them in canola oil, sprinling a little salt on them when they were done.