Artichoke dip

8 oz cream cheese-softened
3 cups mayo
2 cans artichoke
2 cup Parmesan
2 cups mozzarella
dash of Worcestershire sauce


Mix together, bake at 350 for 40 minutes, then 5 minutes on low broil till the top just browns and everything is bubbly and delicious. eat with bread, crackers, or tortilla chips.

Oven Roasted Asparagus

Start by trimming the ends off  a bunch on thin asparagus. Line a pan with tinfoil and spray it with pan spray. Then drizzle a little olive oil over them and sprinkle some slat and pepper. Roll them around until they are evenly coated. Bake at 375 for 15-20 minutes or until the tops are just starting to get crisp. This makes a great side dish. If you use thicker asparagus, you might want to peel some of the outer layer off the bottom of the stem, it tends to get a little woody. Also, the cooking time may take longer. 

Fresh Corn

This is going to be a combination of two recipes to make using fresh corn on the cob

First is a corn salsa

• 4 ears corn on the cob-corn kernels sliced off (or 1 lb frozen corn)
• 3 small avocados-diced
• 3 diced tomato-chopped
• 1 bunch of green onion-chopped
• 1 bunch of cilantro-chopped
• 2 can black beans
• 4 lime-juiced
• 3 tbs apple cider vinegar
• salt and pepper
• 2 cloves garlic, minced
• 1/2 red onion-diced
• 1/2 jalapeno diced (more if you want it spicier)
• 1 bell pepper-diced

Mix everything together in a bowl and serve as a salsa with chips or a side salad.

Recipe number 2- Taco Soup

• 1 lbs. ground beef
• 2 ears corn-corn kernels sliced off
• 1/2 can black beans
• reserved green onion
• 1 packet taco seasoning
• 1 avocado, diced
• reserved cilantro
• 1 lime, cut into wedges

Start by taking the corn cobs (without the corn) and simmer them in a pot of water just big enough to hold them all. After about 30-45 minutes, you can throw away the cobs. Keep the corn broth.

Brown the ground beef. in a pot.

 Drain the fat then put the meat back in the pot. Add in the corn broth, corn, green onions, black beans, and taco seasoning. If there isn't enough liquid, add in a can of broth.

Simmer together for about 1/2 an hour. 

Serve up and top with fresh cilantro and avocado and fresh squeezed lime. 

The corn broth adds the flavor of corn throughout the soup. This method also provides a great base for a corn chowder. 

Cheesy Cauliflower Soup

This is the other half of my favorite meal from Zupas.

• ·         1 medium Cauliflower- chopped into small pieces
• ·         1 can chicken broth
• ·         1 cup water
• ·         1 cup cream
• ·         8 oz grated sharp white cheddar cheese
• ·         Salt and pepper, 1 tsp. each
• 1/4 tsp. cayenne
• 1/4 tsp .paprika

Place the cauliflower, broth and water in a pot. Add salt and pepper. Simmer with the lid off until the cauliflower is soft. Then blend with the liquid until smooth. Return the cauliflower mixture to the pot and slowly add in the grated cheese and cream, stirring often. Add cayenne and paprika.

Alternatives: Cheesy Cauliflower Mash

Boil cauliflower in salted water till soft. Drain, Blend with ½ cup cream and ½ stick of butter till smooth. Place in a baking dish and top with cheese and bake at 350 for 15 minutes.

Picky kids option: You can also add some peeled golden potatoes in with the cauliflower. This helps hide the flavor of the cauliflower so kids think it is just mashed potatoes.