Hot Potato Salad

Ingredients:

• 2 lbs small new potatoes
  
• 1 jalepeño, stemmed, seeded and finely chopped
  
• 1 1/2 inch piece ginger root, peeled and minced
  
• 1 garlic, peeled and minced
  
• juice of 3 limes
  
• 1 Tbsp. cider vinegar
  
• 3 Tbsp. Spicy Island Hot Sauce
  
• 1 Tbsp. soy sauce
  
• 1 Tbsp. honey
  
• 6 Tbsp. extra virgin olive oil
  
• 1/2 red onion, thinly sliced
  
• 4 oz montery jack cheese with peppers
  
• 3 Tbsp. chopped cilantro

Directions:

Drop potatoes into a large pot of boiling water.
Cook for 20-25 minutes, until potatoes are tender (but not falling apart).
Combine jalepeño, ginger, garlic, lime juice, vinegar, hot sauce, soy sauce and honey. Slowly add oil, whisking constantly.
Drain potatoes and transfer them to a large bowl.
Toss warm potatoes with dressing.
Set aside to cool for 20-30 minutes.
Add onion, cheese and cilantro to potato mixture.
Toss and serve.

Roasted Red Pepper & Tomato Soup

Ingredients:

• 3 red bell peppers
  
• 4 - 5 large tomatoes
  
• 6 jalepeño peppers
  
• 1 yellow onion
  
• olive oil
  
• 2 heads oven roasted garlic
  
• 1 sweet potato
  
• fresh basil
  
• 3 cups herb broth

Garnish:

• seasoned croutons
  
• feta cheese
  
• fresh basil

Directions:

Remove stem and seeds from peppers.
Remove stem from tomatoes.
Peel onion.
Cut peppers, tomatoes and onion into large chunks.
Coat large baking pan with olive oil.
Add peppers, tomatoes and onion. Toss to coat with oil.
Roast in oven at 350°F for 1 hour.
Peel and cube sweet potato.
Boil until soft.
Strain off water.
Purée peppers, tomatoes, onion, garlic, sweet potato, basil and juices from roasted vegetables in food processor.
Add broth.
Bring to a boil, then reduce heat and simmer 30 minutes to allow flavours to blend well.
Serve topped with seasoned croutons, crumbled feta cheese and fresh basil.

Jalepeño Cheddar Soup

This recipe makes a hearty, delicious, brightly coloured winter soup. The jalepeños give the soup a nice flavour, but are not the hottest peppers available. Add some of your favourite hot sauce or a few habeneros for a spicier soup.



Ingredients:

• 2 x 796 ml tins no salt added tomatoes
  
• 2 red bell peppers
  
• 3 cups carrots
  
• 9 jalepeño peppers
  
• 1-2 yellow onions
  
• 2 heads oven roasted garlic
  
• 1 lb aged cheddar cheese
  
• basil
  
• oregano
  
• olive oil

Directions:

Peel onions and carrots.
Remove seeds and stalks from peppers.
Cut onions, carrots and peppers into large pieces.
Toss with olive oil in a large oven proof dish.

Roast at 400°F for 40 minutes.
Transfer roasted vegetables to a large pan or stock pot.
Add tinned tomatoes and their juices.
Add flesh of oven roasted garlics.
Season generously with basil and oregano.
Stir all ingredients together and heat to a gentle boil.
Simmer until vegetables have softened.
Purée soup in a food processor or blender.
Return puréed soup to the pan.
Finely grate cheddar cheese.
Stir cheese into soup and heat until melted.

Enjoy this soup as a meal on its own, or with a salad or a flavourful bread such as my Ancient Grains Focaccia.

Guacamole

Guacamole is a wonderful accompaniment to many Mexican dishes and a delicious and healthy chip dip. (Not that the chips themselves are all that healthy, but, if I've been working up a good sweat, and the chips are of a low-salt-as-far-as-chips-go variety, then I allow them under my Most things in moderation policy.)

Don't be shy with the hot peppers in this recipe. Avocados are known to have several important health benefits but they are a mild-tasting fruit and can really take the sting out of the jalepeños' heat.



Ingredients:

• 2 ripe avocados, peeled & pitted
  
• freshly squeezed juice from one lime
  
• 2 plum tomatoes, diced
  
• 1 bunch spring onions, sliced
  
• 2 jalepeños, diced
  
• fresh cilantro leaves, chopped

Directions:

Mash avocados with a fork.
Incorporate lime juice thoroughly.
Add remaining ingredients and mix well.
Cover and chill approximately one hour to allow flavours to blend.
Serve immediately.

Guacamole is best served fresh. I have personally eaten leftovers stored for 1-2 days in full, air-tight containers in the refrigerator -- but I don't serve this recipe to guests once it's more than a few hours old.