2 small to meduim sized fennel bulbs, trimmed and sliced thin
2 medium sized oranges, rinsed, peeled and sliced
20 pitted kalamata olives, quartered
approximately 8 mint leaves, very thinly sliced
salt and pepper taste
On a platter and in layers arrange the fennel and then the orange slices. Sprinkle on the olives and mint. Add salt and pepper to taste and then drizzle with the olive oil. Allow to rest at room temperature for approximately an hour for optimal flavors to evolve. Best served at room temperature.
2 limes – rinsed and dried, remove the zest and then the juice
olive oil – an amount which roughly matches the amount of lime juice
1 clove of garlic, minced
Salt and Pepper to taste
1 Tablespoon Bold Taco Seasoning
Add all ingredients to a jar and shake vigorously.
Grilled Corn Salad
2 ears of shucked and grilled corn, cut from cob
1 can of black beans, rinsed and well drained
1 cup of cherry tomatoes, rinsed and cut in half
6 scallions, rinsed, trimmed and thinly cut
1/4 cilantro, rinsed, dried and thinly cut
Jalapeno pepper, rinsed, dried and finely chopped to taste
2 small to medium avocadoes, rinshed, dried and cut into a medium dice
Add all ingredients to a bowl and gently toss with your hands. Allow to rest at room temperature for approximately an hour for optimal flavors to evolve. Best served at room temperature.