This is one of my favorite sauces that can also double as a dressing, I put this on everything !
1 Bunch of Cilantro
1 clove of Garlic peeled
4 green onions
1/4cup olive oil
3/4 cup plain Greek yogurt
1/4 cup mayo
salt and pepper to taste
rough chop the cilantro and throw it into the blender, some stems are ok. then chop your green onions and also add to the blender. chop the jalapeno, remove seeds for less hear if desired and add to blender. chop your garlic clove and toss it in. Juice your lime and add to the blender, add Greek yogurt mayo and olive oil, season with salt and black pepper. blend on high speed until smooth. taste and add additional salt and pepper if needed. enjoy over tacos, as a dip for veggies or a dressings for salads.
This my current favorite sandwich, I say current because it changes all the time. I don’t crave sandwiches often but when I do its usually pretty specific. My favorite bread at the moment, which happens to be sprouted, Truff Mayo, tomatoes, avocado and sprouts. Pick your favorite cheese and meat and your ready to go. I eat mine with Maui onion chips.
Sprouted Bread or your favorite bread
mayo, I used Truff Mayo
Turkey Deli slices
broccoli sprouts or your favorite kind
salt and pepper
onions chips to go with
Assemble and enjoy, make sure to season your tomatoes and avocados !
For the marinated onions you want to thinly slice with a knife or mandolin a red onion. Then add to a shallow bowl with, dried thyme, dried oregano, salt and pepper and a splash of vinegar. cover the onions with extra virgin olive oil and store in the fridge until read to use. let come to room temp before adding to sandwiches. they will last about a week or so.
I really love baking quick easy breads, Naan is one of my favorites and the kids love to help as well !
1 hour 30 minutes
YIELD: 8 PIECES
1/2 cup warm water
1 Packet of active dry yeast
1 teaspoon sugar
2 1/2 cups all-purpose flour plus more if needed
1/2 cup plain yogurt
1 teaspoon salt
1 tablespoon oil
some oil, for greasing the skillet
3 tablespoons melted butter
In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well and let sit about 5 minutes. You will know your yeast is active because the mixture will be foamy. Add the flour to the bowl of a stand mixer fitted with a dough hook attachment. Add the yeast mixture, yoghurt, salt and oil, knead the dough in the mixer on low speed until the surface becomes smooth and shiny, about 10 minutes. If the dough is very sticky add 2 tablespoons of flour at a time until it comes together and pulls away from the side. Cover the dough with a damp cloth and let it rise in a warm place The dough should double in size, about 1 hour.
Divide the dough into 8 equal portions. Roll the dough to a 8” circle using a rolling spin.
Heat up a skillet (cast-iron is my favorite ) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.
Brush the naan with the melted butter, serve warm.