April 13: Mary's Salsa

1/2 onion finely chopped
2 medium red tomatoes, chopped finely
2 medium yellow tomatoes, chopped finely
4 green onions, minced
2 cloves of garlic, pressed
juice of 1/2 small lemon or lime
1/2 red bell pepper, chopped
1/4 cup well chopped cilantro
2 Tbs. chopped fresh oregano
1/4 cup red wine vinegar
1 tsp. paprika
salt and pepper to taste
hot sauce or chiles to taste

Place the onion and tomatoes in a bowl. Mash them slightly to create a little juice. Add all of remaining ingredients and stir through. Let mixture sit at room temperature for an hour, then serve or chill in refrigerator. Use as a dip for chips, or as an accompaniment to any Mexican dish.

Conversation starter: Who is the biggest cheerleader or encourager in your life? Why?

March 20: Healthier Guacamole

2 ripe avocados (Make sure the skins are dark and the flesh seems to have some give to it.)
Juice of one small lemon or lime
2 Tbs. nonfat sour cream
6 Tbs. salsa
Salt and pepper to taste.

I serve this alongside salsa and chips for a great appetizer. This only keeps for a few hours, so serve it immediately upon its concoction.

Peel and pit the avocados. Mash them with a fork, being careful to leave a few lumps and chunks for character. Add remaining ingredients and stir through. You may want to add tabasco sauce for a zip.


Conversation starter: Has someone you know inspired you lately or maybe it was a book or movie you found inspirational?