Strawberry Salsa with Cinnamon Sugar Chips

Strawberry Salsa with Cinnamon Sugar Chips

Prep time:  10 minutes
Cook time:  10 minutes
Total time:  20 mins
Serves: 4 servings

INGREDIENTS:
Salsa:
1 pint strawberries, hulled and finely diced

2 kiwi, peeled and finely diced

1 Granny Smith apple – finely chopped
1 jalapeno, stem and seeds removed, finely diced
Half of a small red onion, peeled and finely diced (about 1/2 cup)
2/3 cup finely-chopped fresh cilantro, loosely-packed
Juice of 2 limes, about 4 tablespoons
¼ tsp salt

1 tsp Golden Fig brand basil pepper

Chips:
6 tablespoons unsalted butter, melted
1 tablespoon sugar
3/4 teaspoon ground cinnamon
12 flour tortillas (10 inches in diameter)

PS – if you don’t want to make your own – there are pre-packed cinnamon-sugar chips (Stacy’s pita chips) that are also delicious, or you could use a variety of graham crackers for dipping.  

DIRECTIONS:
Preheat oven to 350 degrees.  

Combine strawberries, kiwi, granny smith apple, jalapeno, red onion, and cilantro.  In a small bowl combine lime juice, salt and basil pepper – whisk to combine.  Pour over salsa and mix until combined.  Taste for seasoning – add additional salt and pepper, if needed.  Cover and refrigerate for 30 minutes.  This can be made a day ahead of time and refrigerated overnight. 


In a small bowl combine cinnamon and sugar.  Cover a baking sheet with parchment paper, set aside. Brush top of first tortilla with melted butter.  Sprinkle with cinnamon-sugar mixture.  Cut with a pizza cutter in half, then each half into 4 segments; you should have 8 wedges from each tortilla.  Arrange wedges in a single layer on baking sheet.  Bake until crisp, 10 to 12 minutes. Repeat with any remaining chips.  Let chips cool before serving.  Serve with chilled fruit salsa.  

Veggie Noodle Lo Mein

Prep time:  20 minutes

Cook time:  20 minutes

Total time:  40 mins

Serves: 4 servings

Ingredients:

  • 2 Tablespoons olive oil
  • 2 baby bok choy, or 1 large bok choy, thoroughly washed, thinly sliced
  • 1 large red bell pepper, thinly sliced length-wise
  • 1 large carrot, peeled, ends removed and spiralized into noodles.  If your carrots aren’t big enough to spiralize thinly slice
  • 8 oz mushrooms.  I prefer baby portobello or crimini mushrooms, washed and sliced
  • 4-8 zucchini (around 2 lbs), spiralized into noodles – I find the medium size works best, but you could also do the fine or angel hair size
  • 1 tsp sea salt

Aromatics:

  • 3 tsp Ellbee’s Asian Zing Garlic
  • 3 Tablespoons ginger, minced
  • Whites of the green onions sliced below

Sauce:

  • 1 ½ Tablespoon cornstarch
  • 4 ½ Tablespoons soy sauce
  • 1 1/2 Teaspoon toasted sesame oil
  • 1 1/2 Tablespoon mirin
  • 2 tsp brown sugar

Toppings:

  • 1 bunch of green onions, thinly sliced.  Separate the sliced greens from the whites.  Use the whites in the aromatics above, reserve the greens for topping at the end

 

Instructions:

  1. Make sure all your veggies are prepped before starting the stir fry.
  2. In a small bowl, combine cornstarch and soy sauce until cornstarch is dissolved.  Add in sesame oil, mirin and brown sugar.  Set aside
  3. Preheat a very large skillet (at least 15″) over medium high heat. When the pan is hot but not smoking, add 1 Tablespoon of the olive oil into the pan along with the garlic, ginger, and whites of the green onions.  Stir fry for 1-2 minutes until fragrant and the green onions have wilted.  
  4. Increase heat to high.  Add mushrooms and stir fry for 3-4 minutes.  Add bok choy, bell pepper, and carrots. Stir fry for an additional 4-5 minutes, or until the veggies are starting to soften.
  5. Transfer the stir fried veggies to a large serving bowl
  6. Place the stir fry pan back over high heat, and add the remaining 1 Tablespoon of oil to the pan. Add the zucchini noodles to the pan and stir fry just until the noodles are beginning to soften, around 5 minutes.  Drain off the excess liquid.  
  7. Add the veggie mixture to the noodles and toss completely to combine. Add the salt and sauce mixture, stir to coat and simmer for approximately 5 minutes.   Taste and adjust seasonings.  Remove the pan from the heat.
  8. Transfer to serving bowl, top with the greens portion of the sliced green onions, and serve. 

Notes:

  • You can easily add a cooked protein (chicken, shredded pork, etc) if desired.  Add the cooked protein in Step 4 with the mushrooms and other vegetables.