Chili Lime Almonds

Ingredients:

• 2 cups whole raw almonds
• 2 tsp olive oil
• 1 tsp chili powder
• 1 teaspoon salt
• 1 tablespoon fresh lime juice
• 1 tsp dried cilantro (or 1 Tbsp fresh, chopped)

Preparations:

1. Heat a pan over medium heat, add almonds and oil. Sprinkle with chili powder and salt. Stir over medium heat for 5-10 minutes until fragrant and toasted.
2. Remove the pan from heat, add lime juice and cilantro and stir. Transfer nuts to a plate or baking pan to cool. Store in airtight container.

Creamy Corn and Tomato Pasta

Ingredients:

• 1 lb shell pastas
• 1/4 cup olive oil
• 2 cups corn (if using frozen corn, cover in boiling water and drain when thawed)
• 1 pint cherry tomatoes, quartered
• 2 cloves garlic, minced
• 4 oz cream cheese
• salt and pepper, to taste
• cilantro, for garnish

Preparations:

1. Cook pasta until al dente. Drain and set aside. Return pan to stove.
2. Heat olive oil in the pan over medium heat.
3. Add sweet corn and cherry tomatoes to pan and sauté until corn is cooked through, about 8 minutes. Stir in the garlic and saute for another 2 minutes.
4. Add cream cheese to pan and stir until cream cheese is melted, about 2 minutes.
5. Return pasta to pan and toss to coat with sauce.
6. Add salt and pepper to taste.
7. Serve immediately and top with cilantro for garnish

Mexican Lentils

Ingredients:

• 2 cloves garlic, minced
• 2 jalapeños, seeded and finely chopped
• 1 cup uncooked lentils, rinsed well and drained (You may also use quinoa, just cook for slightly less time)
• 1.25 cups vegetable broth
• 1 can (1½ cups) black beans
• 1 (14.5 oz) can diced tomatoes
• 1 cup corn
• 1/2 teaspoon kosher salt
• 1/4 cup chopped fresh cilantro
• 1/2 Tbsp lime juice
• To serve: salsa, sour cream, shredded cheese, crushed tortilla chips, or guacamole

Preparations:

1. Add a small bit of oil to a medium-sized pot set over medium heat. Add garlic and jalapeños; cook just until fragrant (about a minute). 
2. Add lentils, broth, beans, tomatoes, corn, and salt. Bring to a boil. Reduce heat, cover and let simmer for 35 minutes, or until lentils are cooked and liquid is absorbed. Remove from heat.
3. Stir in cilantro and lime juice. 
4. Spoon into bowls and serve with desired toppings.

Corn and Quinoa Chowder

Ingredients:

• 3/4 cup white quinoa 
  
• 1 tsp cumin seeds
• 1/2 Tbsp olive oil
• 2 1/2 cups fresh or frozen corn kernels
• 2 large potatoes, diced to half inch cubes
• 4 small shallots, chopped
• 4 cups vegetable broth
• 2 cups milk
• 1 large bell pepper, diced
• 3 Tbsp chopped cilantro
• 1 Tbsp lime juice
• 1/2 tsp cumin powder
• 1/4 tsp crushed red pepper
• 1/4 salt
• 1/4 tsp black pepper
• Shredded cheese for garnish, optional

 Preparations:

1. Toast quinoa and cumin seeds in pot over medium-high heat, 3 to 4 minutes, or until golden and fragrant, stirring constantly. Transfer to a bowl.
2. Heat oil in pot; add corn, then shallots, then potatos. Sauté 5 minutes, or until shallots are translucent.
3. Add broth and milk and bring to a boil. Stir in quinoa mixture and the remaining spices. Reduce heat to medium-low and simmer uncovered for 10 minutes.
4. Stir in bell pepper, cover and simmer 5 minutes, or until quinoa and vegetables are tender. Remove from heat; stir in chopped cilantro and lime juice.
5. Ladle into soup bowls, and garnish with cilantro sprigs and lime wedges (squeeze lime juice into soup and stir before eating).

Spicy Thai Noodles

Ingredients:

• 16 oz angel hair or linguine
• 1 Tbsp crushed red pepper flakes
• 2 cloves garlic, roughly chopped
• 1/4 cup vegetable oil
• 1/3 cup sesame oil
• 6 Tbsp honey
• 6 Tbsp soy sauce
• 4 green onions, quarter inch chop
• 1 tsp dried cilantro
• 2 Tbsp chopped peanuts
• 4 baby carrots, shredded

Preparations:

1. In a small saucepan over medium heat, combine the oils and heat. Once warmed, add crush pepper. Stir and let sit for one minute. Then, add garlic and let cook for an addition minute.
2. Strain and reserve oil. Pour the hot oil into a large mixing bowl with the green onion and cilantro. 
3. Whisk in honey, then soy sauce. (This order keeps the oil hot so it melts the honey before adding the cold soy sauce.)
4. Meanwhile, boil water and cook the noodles.
5. Add noodles, peanuts, and carrot to bowl with sauce. Serve warm or cold.