Sun-dried Tomato Goat Cheese Spread

1/3 cup oil-packed sun-dried tomatoes
2 garlic cloves, peeled and halved
1 Tbls minced fresh basil
1 Tbls minced fresh parsley
8 oz fresh goat cheese, cubed

Drain tomatoes, reserving 2 tsp oil. In food processor, combine garlic, basil, and parsley and process until blended. Add goat cheese and reserved oil and tomatoes. Process until smooth and chill. Serve with crackers.

Cabo Chicken Marinade

1/2 cup fresh lime juice (about 5 limes)

1/4 cup olive oil

2 cloves garlic, crushed

1 tsp crushed red pepper

salt

4 skinless, boneless chicken breasts

I mixed it all up last night and marinated it overnight, then grilled it up for dinner tonight.  No leftovers... always a good sign.

Tropical Salsa

1 ripe mango, chopped

1/2 cup chopped plum tomato

1/2 cup chopped red bell pepper

1/2 cup chopped purple onion

1 Tbsp minced garlic

1 1/2 tsp minced jalapeno pepper

1 tsp ground cumin

1 Tbsp olive oil

1 Tbsp red wine vinegar

1/4 cup lime juice

1/2 tsp hot sauce

1/2 cup chopped fresh cilantro

1/4 tsp salt

1/4 tsp pepper

Combine all ingredients.  Tastes best if not served right away - let flavors mix for awhile first.  Store in fridge.

Thai Peanut Sauce

1/2 cup plus 1 Tbls creamy peanut butter

3 Tbls chopped fresh cilantro (or 1-1/2 Tbls dried)

3 cloves minced garlic

1/4 cup plus 2 Tbls rice wine vinegar

2 Tbls soy sauce

1 Tbls brown sugar

1-1/2 tsp chile oil

1/2 tsp salt

Combine and heat over med-low heat.  Add water to get desired consistency.

This is one of my favorites.  It is great cold as a veggie dip (add less water), but I mostly use it a little runnier and mix with rice, stir-fried veggies, and tofu or chicken.

TASTY!