Dr. Nalin

Have you ever tried Cowboy Caviar before? Recently, Debbie made this tasty side dish for her dad's 90th birthday! It was such a big hit, several people at the party requested the recipe. We think you'll love this great Pico De Gallo inspired dip at all your remaining summer events!

Ingredients:

• 1 can black eyed peas, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can corn, drained and rinsed
• 4-5 Roma tomatoes, seeds removed and diced
• 2-3 diced avocados, ripe but still firm
• 1-2 cloves garlic, minced
• 4 green onions, sliced thin (you could also use 1/2 purple onion finely diced)
• 1 cup Italian dressing (I have used up to a half bottle)
• 1/2 bunch cilantro, chopped fine
• 2 jalapenos (seeds removed and chopped fine)
• 1-2 limes
• 1/4 cup salsa (more or less depending on your liking)
• Ground pepper and salt to taste

Directions:

1. Drain and rinse the black eyed peas, black beans, and corn;  add to a large bowl.
2. Dice the tomatoes, making sure the seeds and insides are removed - You want to do this to make sure that there isn't too much liquid in the dip.
3. Add the diced tomatoes, jalapenos and cilantro to the bowl.
4. Add the salsa and the garlic.
5. Slice the green onions fine (or purple onion) and add to the bowl.
6. Dice the avocado and squeeze a little of the lime juice over the avocados so they don't brown as quickly.
7. Squeeze the rest of the lime juice into the bowl.
8. Add the Italian dressing and stir to coat all the ingredients.
9. Add salt and pepper to taste.

Chill in the refrigerator until cold and flavors have marinated together.  This is best served the same day as prepared.  Serve with tortilla chips.

Summer is official on June 21st, but with our streak of awesome weather here in Mount Vernon, we're celebrating a little early! Our team loves dessert, but as the weather gets warmer we thought everyone might appreciate something light and easy to make! Debbie got this recipe from her massage therapist, and couldn't recommend it more. It is super easy to put together and only takes about 45 minutes to bake. Give this a try over the sunny weekend, and let us know what you think!

Ingredients:

• One White Cake Mix
• One Small Instant Lemon Pudding

Directions:

Make White Cake mix as directed, but add one Small Instant Lemon Pudding mix to the cake ingredients.  Pour into a well greased and floured bundt pan.  Bake as directed, adding 5 minutes to instructions on box. Let cool and drizzle glaze over the top.

Optional: Lemon Glaze

Ingredients:

• One cup sifted Powdered Sugar
• One teaspoon Lemon Zest
• One-three tablespoons Lemon Juice

Directions:

Sift Powdered Sugar in a medium sized bowl.  Add one teaspoon Lemon Zest.  Add enough Lemon Juice so that it drizzles easily off spoon. Drizzle over bundt cake.  Enjoy!

November is the perfect time of year to whip out your soup bowls! Nothing tastes better on a cold night than some warm soup, and this recipe is one that we tried recently and absolutely enjoyed. Give it a whirl, and let us know what you think!

Ingredients:

• 2- 15 ou. cans of white beans (drained)
• 1/2 # sweet italian sausage (casings removed)
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1 teas. minced garlic
• 1- 14 ou. can diced tomatoes
• 1 teas dried Italian Seasoning
• 3-14.5 ou. cans chicken broth
• 4 ou. chopped fresh spinach
• Grated parmesan cheese

Directions:

1. Cook sausage until fully cooked.
2. Add the vegetables and cook until the carrots begin to soften.
3. Add remaining ingredients except spinach and simmer 20 minutes.
4. Puree some of the soup with a hand blender (to give some thickness).
5. Stir in the fresh spinach and cook several minutes until done.
6. Add salt and pepper to taste.
7. Top with grated Parmesan cheese.
8. Enjoy!

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