Raw Veggie Salad

Raw Veggie Salad

Cauliflower, finely chopped

Broccoli, finely chopped

Red onion, finely diced 

Carrots, shredded

Celery, finely chopped

Fresh parsley, chopped

Fresh basil, chopped

Italian dressing

Mix all ingrediants, refridgerate for and hour and serve. 

Weed Killer

Weed Killer

1 gallon 5% white vinegar

1 cup table salt

2 tbsp liquid dishwashing soap

Mix well and pour over weeds. 

Dishwasher soap helps the liquid adhere to weeds. 

Repeat as needed. 

Found this to have amazing results over time and weeds quit coming back. 

Taco Salad

Taco Salad

1 lb ground beef, seasoned with salt & pepper and scramble fried

1 head romaine lettuce, chopped

5 green onions, sliced

4 Roma tomatoes, diced

2 cups old cheddar cheeses, shredded or cubed

1 bag of taco chips, crushed

1 bottle Catalina dressing

4 soft taco shells

Olive oil

Crushed sea salt

Mix salad ingrediants well, add the dressing when you are ready to serve. 

To make taco bowls, brush soft taco shells with olive oil and sprinkle with sea salt on both sides. Place in taco bowl cups or on an inverted muffin pan and bake in a 375 degree oven for 10  - 15 minutes. 

Remove from oven, cool,then fill with taco salad above and serve with sour cream and salsa sides. 

Herb and Olive Oil Bread Dip

Herb and Olive Oil Bread Dip

1 tbsp fresh basil, chopped

1 tbsp fresh parsley, chopped

1 tbsp garlic, minced

1 tsp dried thyme

1 tsp dried oregano 

1 tsp freshly ground black pepper

1/2 tsp fresh rosemary, chopped

1/2 tsp kosher or ground sea salt

1/4 red pepper flakes, crushed

1/2 tsp olive oil

1/8 tsp lemon juice

Combine herbs in a small food processor or food chopper.  Chop briefly until all ingrediants are about the same size. Add olive oil & lemon juice and mix well. 

Combine  1 1/2 tsp herb blend to 4 tsp olive oil on a small rimmed plate and serve with a sliced baguette for dipping. 

Refrigerate extra herb blend in an air tight container for use later.