Carrot Spaghetti

Random thought...but I am full of them lately. Carrots = sweet and can be peeled to resemble spaghetti noodles. Tomato sauce = also sweet...maybe a compliment? And it is....!! An awesome, remarkably delicious one! Veg it out!

2 TBSP olive oil

4 medium carrots, peeled into long strips with the vegetable peeler

3 large garlic cloves, minced

1/2 medium onion, diced

4 hand torn basil leaves

3/4- 1 cup bottled tomato sauce

red pepper flakes

dried oregano

salt and pepper

Saute onions in olive oil for 3 minutes over medium heat. Once they begin in break down, add the garlic and saute for an additional minute. Lower the heat some and add the carrot strips and toss all together. For about 2 minutes, continually toss together the carrot strips and garlic/onion mixture until the carrots begin to soften some. Add the tomato sauce and basil and toss until evenly coated. Add red pepper, oregano, salt and pepper to your taste.

SOOOOO GOOOOD!!!

Avocado Jicama Salad

Hold onto your socks....this stuff is addictive! It is kind of creamy, but crunchy and extremely fresh and Latin. Que rico! The recipe is a two parter, and make sure that you allow enough time for the chimichurri flavors to marry, about 3 hours. In a weird way, this reminds me of a Latin potato salad, kind of.... This might be fantastic with some crusty bread sandwich!

4 ripe tomatillos, husked, rinsed and diced
1 medium jicama, peeled and cubed
2 avocados, peeled and cubed
1/2 red onion, thin sliced
6-8 grape tomatoes, quartered

5 large garlic cloves, minced
1/2 jalapeno, minced
1/2 lime, juiced
3 TBSP red wine vinegar
1/2 cup olive oil
1/2 cup finely chopped cilantro
1/2 cup finely chopped parsley
1 teaspoon sea salt

To prepare chimichurri: Combine garlic, jalapeno, and lime in a small bowl. Whisk in vinegar and olive oil. Stir in parsley and cilantro, add salt, cover, and let stand for about 3 hours to allow the flavors to 'marry' :)

Next, to prepare the salad: Toss together the tomatillo, jicama, avocado, red onion, and grape tomatoes. Pour 3/4 to entire chimichurri over the salad and gently toss to coat.