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So it’s finally hot in the Pacific Northwest. It stopped raining earlier this week and in the heat I did not have the heart to use the hulking appliance in any way. Of course this is right next to the fiance’s birthday, so I still have to cook and have people over. My favorite part of having friends over for cocktails on the lawn is emerging from the house with a platter full of goodies a few hours in. All of these recipes can be whipped up without turning the oven on in 20 mins or less.

Texas CaviarImage

1 can black beans
1 can kernel corn
1 can diced tomatoes
3 tbsp fresh cilantro or parsley
1 medium onion
3 tsp cumin
3 tsp garlic powder
1 tsp salt
1 small lime worth of juice
1 Avocado (optional)

1) Open, drain and combine your cans in a large bowl. Let sit.
2) Dice vegetables and herbs
3) Drain the liquid that has collected in the bowl
4) Combine all ingredients
5) Serve with chips

(Edit: I was asked about the spirals in the background. They are just canned re-fried beans and hot sauce spread on tortillas with a butter knife ans sliced into rounds.)


I like to serve humus as part of a veggie tray. Slice radishes, peeled broccoli stems, and carrots into disks, peppers and celery into short strips.  Image

2 garlic cloves, mashed and then minced
2 15-oz cans of chickpeas, drained and rinsed
2/3 cup of tahini
1 medium lemon
1/2 cup water
1/4 cup olive oil
1/2 teaspoon of salt

1) In a food processor, cream together tahini, lemon, and oil.
2) Add everything except chickpeas, blend
3) Add chickpeas, blend until smooth
Arynn’s Spicy Slaw
I came up with this recipe, which should let you know how spicy exactly I like food to be. Be warned. 🙂Image

1 shredded green cabbage
8 diced radishes
1/2 cup vinegar (any really)
1 tbsp horseradish
6 diced Peperoncini
1 lemon (the juice)
2 hard shakes Tabasco
Salt and pepper to taste
1 small red onion sliced very thin

1) Mix everything together and serve.