Cafe Rio dressing from Best Bites

1 pack (1oz) Hidden Valley Ranch Dressing Mix
ignore directions on the packet
1C mayo
1/2 C milk
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*

Balsamic Vinaigrette

You'll want to double this recipe.

3/4 c Olive Oil
3/4 tsp. Mustard, dry or prepared
3 Tbs. Balsamic Vinegar
1 tsp Worcestershire Sauce
2 garlic cloves, crushed
1 dash pepper
3 Tbs parmesan cheese
1/2 lemon, squeezed
1/2 tsp salt

Mix and serve. I put it in the blender so the cheese isn't chunky.

Cheap Pesto

Thanks to my friend Melissa for this cheap and easy life saver recipe. Put it on pasta or fish or potatoes. 
grind a handful of almonds in high-powered blenderadd 2 cups spinach 3/4 cup olive oil 1 TBSP italian seasoning1 tsp dried basil1 tsp salta pinch of cayenne1 T lemon juiceif you want to add a parmesan cheese flavor, add 1 T nutritional yeast

Greek Couscous Salad

From Our Best Bites. Thanks, girls.

2 cups chicken broth

1/2 tsp dry oregano leaves

1 tsp dry basil leaves

1//4 tsp crushed dry rosemary

1 (10 oz) box of couscous (about 1 1/2 cups)

2 cups diced tomatoes or 1 pint cherry or grape tomates, halved

1 medium cucumber, diced

1/2 cup diced red onion

1/2 cup kalamata olives, pitted and halved

1/2 cup crumbled feta cheese

1/2 cup chopped fresh parsley

Vinaigrette

1/2 cup extra-virgin olive oil

1/4 cup fresh lemon juice

1 tsp lemon zest

1 T red wine vinegar

2 garlic cloves, pressed or finely minced

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1. Place the chicken broth, oregano, basil, and rosemary in a small pot on the stove top. Brin to a boil. Add the couscous, cover with a lid, and remove from heat. Let sit for at least 5 minutes and then fluff with a fork. Cool to room temperature.

2. Combine cooled couscous, tomatoes, cucumber, onion, olives, feta, and parsley. Set aside.

3. In a small jar, combine vinaigrette ingredients and shake until combined. Pour over salad, stir and then refrigerate 2 hours before serving. Season with additional salt and pepper to taste.

4. If desired, garnish with fresh parsley, extra feta cheese, and lemon slices for squeezing on top.

Chipotle burrito

This is the easiest meal and so good. It's not exactly Chipotle but still fun.

1 onion

1-2 bell peppers, your choice of color

mushrooms

bake yourself tortillas from costco (in the fridge section)

1 can black beans

cilantro lime rice

Whatever toppings you like, pico, cheese, tomatoes, sour cream, guacamole

RICE, for one cup

use broth instead of water, or bullion

add half a bunch of cilantro

juice of 1-2 lemons or five drops of lime essential oil

clove of garlic

cook regularly

Sautee the onions with bell pepper and mushroom in a little garlic. Leave the pepers crunchy. I sautee the mushrooms and peppers separately. Heat the black beans. Cook the tortillas. Pile on your favorites and done. Tiny little mexican masterpiece.

Butternut Squash Soup

This recipe is more art than science. I experiment with what I have on hand and it turns on a bit different each time. But always yummy.

1 Large butternut squash

1 onion

2-3 cups of mixture of whatever veggies you have on hand. I recommend celery, carrots, bell pepper, peas, green beans.

2 garlic cloves

1 cup milk or cream

4 cups water or chicken broth

3 T nutritional yeast

seasonings, cinnamon, clove, and nutmeg

salt and pepper

Bake the squash. I put mine whole in the oven on 350 and leave it in for 45min-1.5 hours, depending on how big it is. Cut it open, remove seeds and skin

Add squash to large pot with all the ingredients except the seasonings. (you can sautee the onion first if you want.)

Using a hand blender to make the soup creamy. If you don't have one, you'll have to transfer the soup to the blender.

After everything is blended, add some seasoning. I generally use about 1/2 teaspoon of cinnamon and a few shakes of nutmeg and clove. If it's not enough, add some more. Remember that it's easier to put spice in than take it away.

Serve with sourdough toast or your favorite bread.

Thai Yellow Curry

This is my cheap and easy meal that I pull out for emergencies. You have to get curry paste, fish sauce, and coconut milk from the Asian market, but it's so worth it.

2 T oil

2-3 T yellow curry paste

1 can coconut milk

2 T sugar

3 T fish sauce

2-3 medium sized potatoes, cut up in chunks

1-2 carrots, sliced

1 onion, cut into large rings

On medium heat, add oil and paste into pot. Stir fry for 2-3 minutes.

Add coconut milk plus 1/3 can water.

Add potatoes and carrots, simmer for 15 min

Add onion, fish sauce, sugar. Simmer for 20 min.

Serve over rice, I like jasmine or basmati.