Re: March Dinners
Bell Pepper strips with a ginger/lemon dressing. It's from one of the THM cookbooks. My kids just scarf it up! (And leftovers keep quite well in the fridge.)
---------- Post added at 08:04 PM ---------- Previous post was at 07:55 PM ----------
Dressing:
Juice of 3 Lemons
6-inch piece of fresh ginger
1 jalapeno, diced fine
3 cloves garlic
2t ground cumin
1/4 c MCT oil or EVOO
3T ACV
1 1/2 t salt
1 lg bunch cilantro, finely chopped
Notes: I rarely use the whole bunch of cilantro, and never the whole jalapeno because my kids just don't do that much heat. I often sub a pinch of crushed red pepper for jalapeno. If you don't have lemons, limes are great and bottled lemon juice works. I've only used the MCT oil a couple of times. EVOO us great and Avocado oil works nicely, too. This is enough dressing for 8-10 large bell peppers, depending on the proportions of dressing to veg you like. It's supposed to keep in the fridge for a week, but honestly, we've never been able to test that as it gets eaten in 2-3 days.
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Darcy
married to my Photographic Genius (1/00)
Mom to:
Prima, Secunda, Tertia, and Quarta
Youth and Beauty are fleeting, but the ability to bake a great chocolate cake lasts forever!
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