Rainbow Bean Dip

Yesterday I made this lovely rainbow bean dip for an evening of appetizers and some friends from high school. It was delightful, the colorful salad and the company.
Into the salad went:

• 1/2 cup dry black beans, properly soaked and cooked
• 1/2 cup dry garbanzo beans, properly soaked and cooked
• 1 large yellow bell pepper, chopped
• 1 large avocado, sliced into chunks
• 1/4 cup dried tomatoes, I rehydrated them in the following vinegar for about an hour before adding
• 1/4 cup chopped cilantro
• 1/4 cup red onion, chopped
• 1/4 cup green onion, chopped
• 2 Tablespoons chopped roasted chili peppers, these I had in the freezer
• 1/2 cup apple cider vinegar
• juice of one lime
• 1/2 teaspoon salt

I was following somewhat of recipe that I found in a magazine but then altered it drastically to reflect the ingredients that I had on hand. If I was making this during the summer I would obviously use fresh tomatoes, but in the wintertime I refuse to purchase disgusting hothouse tomatoes from the store so instead I used some dried tomatoes that I dehydrated this summer. They added a nice flavor when they re-hydrated a bit in the vinegar. If you don't have roasted chili peppers, a nice fresh jalepeno would be good as well during the growing season.

Make sure to put this salad or dip to eat with tortilla chips together at least 3 hours before you plan to enjoy it. At it sits the flavors meld and create a very tasty salad or dip. It's even better the next day!

Bean Burger Salad

A very tasty dinner I enjoyed this past week of my homemade black bean burger atop a nice bed of romaine with my very own sprouts and pickled summer squash. Topped with an amazing slice of raw milk pepperjack cheese, this meal was fabulous. I must say that since attempting to eliminate gluten and greatly reduce all grains in my diet I have been enjoying more meat and veggies. This bean burger does have some quinoa and corn meal in it, but overall this is a great way to dine on a burger without the gluten bun!

Good eating!

Salad

Check out my delightful dining experience of salad with a side of more salad. I'm in love with my bright golden beets and fresh cucumbers coming daily. I had some leftover coleslaw from my July 4th dinner which consisted of fresh harvested cabbage, red onions, carrots, walnuts, raisins, and a balsamic/oil/honey dressing.

Anticipation

I am eagerly anticipating Spring. As excited as I am for the earth to turn green around here I still feel like I have much to do before then. I have a list sitting on my desk that is a Winter To-Do List. It's contents include:

• Paint my room - Not even close to starting. I have paint, that's all.
• Sew t-shirt quilt- Progress has been made on this project that I started two years ago.
• Make brochure for my freelance baking business- I decided against really publicizing my freelance baking business because quite honestly I'm not sure I really want to and the work that goes into specific orders is not worth the return.  
• Pack & move out- I will say that today I actually looked at a house in Abilene. I am a little bit torn with this decision because I know that I do not want to live alone and I haven't really found anybody ready to start an intentional community. Yet, I'm also pondering offering a spare bedroom for homeless. Baby steps, I got a job, now I can move onto housing.  
• Plan garden- I have purchased all my seeds for my garden and have started some, but as far as planning the layout, not so much. 
• Contact community garden people- This I have finished! Progress is definitely happening on the first ever Abilene Community Garden space. We have met as a group and have made definite steps toward seeing a real garden space. Very exciting action. Now we just need some land.

Because this week has been so unseasonably warm (70!) I have been able to enjoy time outside. I've pruned all our fruit trees and taken several trips down the lane for some fabulous outdoor February exercise. Yesterday I enjoyed lunchtime in the sunshine. Before long I'll be able to enjoy fresh local salad. Can't wait!

Lunchtime delight: spinach, beets, chickpeas, pickled squash, shredded carrots, sheep feta cheese, sunflower seeds.