- Best Homemade Taco Filling: Yum and loaded with nutrition too
- Summertime: And the Living is EZEE
- Summer Reading from Benji’s Sag Harbor
- Five Things You Can Do to make yourself FEEL BETTER FAST
- Easy Chocolate Mousse
- Braised Collard Greens with Bacon and Cornbread
- Rigatoni with Bolognese Sauce
- Sea Salt Valentine’s Day Treat for Two
- Crockpot Beans and Greens in a Tuscan Stew
- The Incredible Edible Egg Comes to the rescue – again. See www.aeb.org.
Punch Up Thanksgiving with a Cranberry Salsa to Start: Pow!
Cranberry Salsa
“Tangy and sweet with a bit of a bite. Quick and easy, and always requested at gatherings.”
Walnuts and Dried Cranberries
- 1 (12 ounce) bag cranberries, fresh or frozen
- 1 bunch cilantro, chopped
- 1 bunch green onions, cut into 3 inch lengths
- 1 jalapeno pepper, seeded and minced
- 2 limes, juiced
- 3/4 cup white sugar
- 1 pinch salt
- chips for dipping
- Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature. Add chips to dip.