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Banana Bread

We made this recipe when we had bananas that had gotten too ripe. Already looking forward to making it again!

Ingredients:
3 ripe bananas
1/2 stick butter, melted
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups of all-purpose flour
1 teaspoon baking soda
1 cup chocolate chips (optional)

Mash the 3 ripe bananas in a large bowl. Add in butter, sugar, egg and vanilla and mix well. Add in flour and baking soda and mix until just combined. Stir in the chocolate chips. Pour batter into a greased loaf pan. Bake at 350 degrees for 50 minutes to 1 hour. Insert a toothpick into the center of the loaf to check for doneness. Allow to cool slightly before serving.

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Fish Tacos

This meal perfect for a summer night!

Ingredients:
2 fresh raw tilapia fillets
6 soft corn taco shells
2-4 sprigs of cilantro
paprika
fresh or dried thyme
handful of red cabbage
ingredients for Mango Salsa

Preheat oven to 425. Sprinkle each filet of tilapia with paprika and thyme. Trim the leaves of the sprigs of cilantro and place on top of the tilapia. Bake for 7 minutes. Prepare the mango salsa according to Mango Salsa. In a pan heat each corn tortilla until it is slightly brown on each side. On each corn tortilla, place one third of the cooked tilapia and then sprinkle with red cabbage. Put a generous amount of mango salsa on top and serve immediately!

Heirloom Artichoke Salad

Yet another refreshing salad for a hot day.

Ingredients:
1/4 bunch parsley, chopped
1/2 large cucumber
1/2 can white beans, rinsed and drained
2 tablespoons olive oil
1 pack mini heirloom tomatoes tomatoes
1/4 cup marinated artichoke hearts, chopped

Combine all ingredients in a large bowl. Gently toss together and serve!

Banana Waffles

These waffles are easy to make and provide a energizing start to the day. Each waffle maker is different so the amount of batter per waffle and cook times may vary.

Ingredients:
1 ripe banana
1 egg
1 tablespoon canola oil
1 cup Bisquik pancake mix
1/2 cup oats
1/4 cup buttermilk
banana slices
chopped pecans
syrup or honey

Mash the ripe banana in a medium sized bowl. Whisk in the egg and oil. Add oats and Bisquik and mix together. Add buttermilk and stir together. If the batter is too dry add more buttermilk. Pour 1/4 cup of the batter into a preheated and greased waffle iron. Cook for 5-6 minutes until the top is golden brown. Top with sliced banana, pecans and honey or syrup!

Ceviche

Made with freshly caught fish, this dish was a first for us but absolutely delicious!

Ingredients:
1 fresh fish, scaled
1 mango
1 c. cilantro
2 tomatoes
1/2 large onion
8 limes
1 avocado
5 cloves of garlic
4 jalapeno peppers

Squeeze all of the limes in a bowl. Cut the fish into bite-sized pieces and add to lime juice. Finely chop garlic and jalapeno peppers and add to bowl. Dice mango, cilantro, tomatoes, onion, and avocado and stir in with all other ingredients. Allow to sit for a few minutes and then enjoy alone or with tortillas.

Cucumber Black Bean Salad

This is another refreshing salad for a summery day. And a great way to make a dent in the bag of 15 cucumbers you got for 99 cents.

Ingredients:
3 small/medium cucumbers
1 package cherry tomatoes
1 can of corn
1 can of black beans
1 medium onion
1 tbsp. olive oil
1 lime
1/2 tsp. garlic salt
Pepper

Dice the cucumbers, tomatoes, and onions. Drain the corn and beans and mix with the vegetables. Squeeze all the juice from the lime onto the mixture and add olive oil, garlic salt, and pepper to taste.

Mango Salsa

Refreshing mango salsa perfect for a summer afternoon!

Ingredients:
1 large ripe mango
1/2 lime
1/4 large cucumber
1/4 red onion
1/3 cup fresh cilantro, chopped

Peel and dice the mango and put into a small bowl. Dice the cucumber and onion and add to the mango along with the cilantro. Squeeze the juice of the lime on top and toss the salsa all together. Serve immediately!

Summer Chickpea Quinoa

There’s nothing better than fresh produce from a farmer’s market – food tastes better knowing you’re supporting local, sustainable farming. For this recipe I used half quinoa and half brown rice, but you could use all of just one of those.

Ingredients:
1 c. cooked quinoa
1 c. cooked brown rice
1 tsp. rosemary
1 can chickpeas (drained)
1 medium zucchini
1/2 head of cauliflower
1/2 tsp. paprika
1/2 tsp. cumin
2 tsp. olive oil
1 tsp. dried parsley
1/4 tsp. garlic salt

Combine quinoa and rice after it is cooked. Dice cauliflower and zucchini and stir into quinoa/rice mix along with chickpeas. Add all spices and stir well, then add more spices to taste.

Asian Rice with Vegetables

We used some vegetables that we had left over in the fridge but this dish would really go well with a variety of other sorts. Also, the cauliflower was roasted in the oven to make it crispy and brown.

1/2 cup cooked brown rice
1 teaspoon peanut butter
1 1/2 teaspoons soy sauce
1/4 cup sliced mushrooms, cooked
1/4 cup broccoli, cooked
1/4 cup cauliflower, cooked
handful of cashews

Mix together the rice soy sauce and peanut butter in a bowl until well combined. Add in the mushrooms, broccoli, cauliflower and cashews and toss together. Serve warm or cold.

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