Ready for some football? Make this easy delicious Salsa:

Serves 3-4
3 vine ripe tomatoes chopped
1/4 cup Vidalia (sweet onion) chopped
1 tablespoon green bell pepper diced
1 tablespoon jalapeno peppers minced
1 tablespoon fresh lime juice
1 tablespoon fresh cilantro chopped
1/2 tablespoon garlic minced
1/4 teaspoon sea salt
generous pinch of ground black pepper
Place all ingredients in a covered container and gently toss. Enjoy!

Serves 6
2-lbs organic red potatoes
1/2 cup vegan butter (Earth Balance)
3/4 cup unsweetened almond milk…
1/2 tsp pepper
1 tsp garlic salt
Cut the potatoes in 1″ cubes and boil in water for 20-25 minutes. Drain and mash them. Blend in butter until it’s completely melted. Stir in milk, salt and pepper.

Spicy Mango Apple Salsa Recipe
Serves 3-4
1/2 mango chopped
1/2 gala apple chopped
1 tablespoon red bell pepper diced
1 tablespoon red onion diced
1/2 tablespoon jalapeno peppers minced (habanero works well too)
1 tablespoon fresh lemon juice
1/2 tablespoon scallions chopped
1/2 tablespoon cilantro chopped
1/4 teaspoon sea salt
Put all the ingredients in the food processor and pulse 3 times.

I was in a hurry one morning; rummaging through the pantry and refrigerator to see what I had on hand to throw into a crockpot to cook for a few hours. Below is the result. It has now become one of my go to comfort foods and is a great base for other soups. Something so simple yet so yummy! Great source of protein, low fat and very healthy.

Servings 4
4 cups vegetable broth
3 cups water
3/4 cup dry lentils, rinsed
1 cup dry quinoa, rinsed
1 cup sliced celery
20 grape tomatoes halved
1tsp kosher or sea salt
pepper to taste

I put in the crockpot for about 3 hours on high. Serve it garnished with scallions.

Best dill pickles you’ll ever sink your teeth into:
Makes about 24 spears (2-quart jar):
1-1/4 cups white vinegar
2tbs sugar
3tbs sea salt or kosher salt
2 cups cold water
3 cucumbers (about 8inch in length) cut into spears
14 to 16 dill sprigs
1tbsp minced garlic
1tsp mustard seeds
2tbs coriander seeds
1/4tsp red pepper flakes
Pour vinegar, sugar and salt in a small saucepan over high heat stir until dissolved. Place liquid in a bowl, add the cold water, set in refrigerator while filling jar. Lay jar on its side (I find it easier to fill this way) and lay some dill sprigs against the inside of jar place spears on top of it then place more sprigs atop the spears and continue process until all spears and sprigs are in the jar. Then add the garlic, mustard seeds, coriander seeds and pepper flakes. Remove liquid from the refrigerator and pour over pickles. These taste great the next day but I never wait that long. In 2 to 3 hours, I’m eating pickles.

Serves 4
1 medium size butternut squash
1/2 cup brown sugar
1/2 vegan gluten free butter (Earth Balance)
1/8 tsp cinnamon (optional)
Peel the squash and discard pulp and seeds. Cut squash into 1″ cubes. Boil until tender with fork (approx. 20-25 minutes). Drain and mash the squash. Blend in the brown sugar, butter and cinnamon. Enjoy!