Southwestern Pasta

Ingredients:

• 13.5 oz. of rotini (or any pasta you like)
• 2 cups frozen corn kernels
• 1 medium green bell pepper cut into thin strips
• 1/2 medium red onion, sliced
• 1 15 oz. can Rotel canned tomatoes and chilies (or just diced tomatoes) 
• 1/4 cup taco seasoning (roughly one standard packet)
• 2 tsp extra virgin olive oil
• 4 cups vegetable broth
• 1 15 oz. can black beans, drained and rinsed
• 1 Tbsp lime juice
• 1/4 cup shredded cheese, plus more for topping (Optional)

Preparations:

1. Add all but the last three ingredients (beans, lime, and cheese) to a large pot. Stir, cover, and bring to a rolling boil.
3. Reduce heat to medium-low and cook, covered, for 12-15 minutes, stirring occasionally. There should still be some liquid in the bottom of the pot when the pasta is cooked.
4. Remove from heat. Stir in the black beans, lime juice, and cheese. Let it rest for 5 minutes to warm the beans, melt the cheese, and absorb the excess liquid.

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.

Corn Jalapeno Fritters

Ingredients:

• 4 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup Parmesan
• 1 teaspoon kosher salt, plus more
• 4 cups corn kernels
• 2 green onions, roughly chopped
• 1 large jalapeño, roughly chopped
• 1/4 cup vegetable oil 
• 2 tablespoons lime juice
• Pepper

Preparations:

1. Pulse eggs in food processor to briefly beat them. Add flour, Parmesan, and salt in a food processor to combine. Add corn, green onions, and jalapeño; pulse until well combined but so that you can still see bits of jalapeno and green onion.
2. Heat oil in a large nonstick skillet over medium heat. Working in batches, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side. As batches proceed, it may take longer per side as the fritters reduce the temperature of the oil.
3. Transfer fritters to a rack or paper towels. Sprinkle with lime juice and pepper.