Aloo Phujia
Serves: 4
Difficulty: Easy
Prep time: 8 minutes
Cook time: ~25 minutes

Indian food at home couldn’t be easier. This dish has a nice spicy kick!

1 onion, chopped
1 tbs vegetable oil
1 pound potatoes, peeled and cubed
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 tomatoes, chopped

Lightly brown onion in oil in a skillet over medium-high heat. Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally. Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.

Notes
Adjust the spices to your level of flavor/heat.
Precooking the potatoes for a few minutes in the microwave or dicing them smaller may help speed the cooking process.
Tastes great with a side of rice or served with a tortilla or pita.
Add chopped green or red pepper for an extra layer of flavor.

Bruschetta
Serves: 2-4
Difficulty: Easy
Prep time: 5 minutes

Appetizer or snack? You decide!

2-4 slices of crusty bread, toasted
1 tomato (or two roma tomatoes) chopped
4 leaves fresh basil, chopped
2 tsp olive oil
1 clove garlic
salt and pepper to taste

Cut garlic clove in half and rub on the lightly toasted bread. Mix tomato, basil, olive oil, salt and pepper together and spoon onto bread. Enjoy!

Portobello Burgers
Serves: 4
Difficulty: Easy
Prep time: ~20 minutes
Cook time: ~20 minutes

Sometimes you feel like something other than soy. This twist on the usual proves itself to be tasty and filling.

4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste

Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice. Preheat grill for medium-high heat. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently.

Pico de Gallo
Serves: 6-8
Difficulty: Easy
Prep time: 5-8 minutes

Chips and dips!

1 medium onion, diced
1 large tomato (or 3-4 Roma tomatoes), diced
1 rib celery, diced small
1 jalapeño, diced small (adjust depending on desired heat level)
¼ cup chopped cilantro
juice of one lime (or 3-4 key limes)
1 tsp salt (or to taste)

Combine all ingredients and enjoy!

Notes:
Add a few spoonfuls to freshly mashed avocado for delicious guacamole.