Pesto

Contributed by Melissa Veigel

2 cups basil leaves
2 cloves garlic
1/2 cup grated Parmesan cheese
1/3 cup pine nuts
1/2 cup extra-virgin olive oil
Salt and pepper

Directions:
1.Using a food processor, finely chop the basil and garlic. Add the Parmesan and pine nuts and pulse into a coarse paste. With the machine on, slowly add the olive oil until incorporated. Season with salt and pepper. (Can be refrigerated in an airtight container for up to 1 week.)

This is yummy as a pizza sauce, mixed with pasta or on veggies.

Cowboy Caviar

Contributed by Judy Rose

1 can shoe-peg corn (I have used plain whole kernel corn before)
1 can black beans
2 tomatoes diced
2 avocados diced
1 bunch green onions chopped
1/4 cup olive oil
1/4 cup vinegar
1/4 tsp garlic powder
3/4 tsp salt
1/2 tsp pepper
1 tsp cumin
Combine vegetables in a bowl.  Mix dressing ingredients and pour over veggies.  This is better if it sits for an hour or so before serving.  Serve with pita chips or any other healthy thing you like to dip!

Chocolate "Fudge" Sauce

1/2 cup agave nectar
1/4 cup + 1 tablespoon unsweetened cocoa powder

Add the agave and cocoa powder to a medium resealable plastic container (a round one will be easiest to mix in).  Using a sturdy whisk, mix until well combined and no lumps remain from the cocoa powder.  Allow it to sit a few hours before using (it will taste fine immediately, but it thickens into a more fudge-like sauce over time).

Makes 3/4 cup

45 calories per tablespoon