Two More Today...
I made two more things today.
No pictures because they don't really look very glamorous.
This is chillin' in the fridge. I'm gonna eat it with some Wheat Thins lata!
ROASTED RED PEPPER DIP
1 env. Good Seasons Italian dressing mix
1/2 c. sour cream
1/2 c. mayo
1/2 tsp. dried basil
1/4 tsp. oregano
1 (7 oz.) jar roasted red peppers, drained
Combine all in food processor or blender until smooth.
Cover and chill for at least 2 hours.
This is also flavor blending:
CARROT SALAD WITH OREGANO AND CUMIN
2 tablespoons fresh oregano leaves, chopped fine
a rounded 1/2 teaspoon ground cumin
1/4 teaspoon freshly grated lemon zest
1 tablespoon fresh lemon juice, or to taste
1/4 cup extra-virgin olive oil
1 pound carrots (about 8 medium), peeled and shredded fine
In a bowl whisk together oregano, cumin, zest, lemon juice, and
salt and pepper to taste and whisk in oil in a stream until dressing
is emulsified. Add carrots and toss to combine well.