Cranberry Jalapeno Dip

12 oz fresh raw cranberries

1/4 cup chives or green onions

1-2 fresh jalapeno peppers

1/2 cup sugar

1 T lemon juice

1/4 tsp salt

16 oz whipped cream cheese

Roughly chop the cranberries, and finely chop or food process the jalapenos and onions. Add sugar, lemon juice and salt to the mixture, and stir gently. Cover in plastic wrap and let sit overnight. Stir together and drain most of the juice off. Whip the cream cheese and spread in a pie dish, then top with the cranberry mixture. Let sit out 1/2 hr before serving. Serve over crackers. 

Tangerine Chai (or other flavors) Sugar Cookies

• 1 cup (2 sticks) unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon additional extract, any flavor-almond, lemon, orange, etc… (optional) and/or 1 tablespoon citrus zest or fresh herbs, finely grated or chopped 
• 2 1/2 cups all purpose flour*
• 1 teaspoon kosher salt

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

In a large bowl or the bowl of a stand mixer, cream together butter and sugar until fluffy (1-2 minutes).  Add egg and vanilla to mixer, beating on medium speed until just incorporated.  At this point, if you are using any citrus zest, herbs or additional extracts, add them now and mix for a few seconds.

For the dry ingredients, there are two options:

For basic dough, just add the flour and salt, mixing until the dough just comes together.

*Or for a dry mix in, such as Chai tea, Earl Grey tea, freeze dried fruit, or dried herbs and spices, run the extra ingredient and the flour and salt in the food processor for a couple of minutes until very finely broken down. Then, add the blended dry mixture to the wet ingredients.  Mix until just combined.

Chill dough for at least 2 hours.  You can chill the dough faster in the freezer, if desired.  Also, this step can be done up to 3 days in advance of baking.  Take dough out of the refrigerator, let sit at room temperature for 15 minutes.  Dust counter and dough liberally with flour, roll to just under 1/4 inch, and cut into desired shapes.  Bake for 9-12 minutes or until edges just barely get a hint of color.  Remove to cool on wire rack.  

**To add tea, cut open 3 tea bags and blend in the food processor with the flour.

To add freeze dried fruit, add 1 cup to food processor, pulse, then add flour and blend for a minute until combined.

Flavor combinations to try:

1. Orange zest and fresh rosemary
2. Lemon zest and fresh thyme (leaves only, no stems)
3. Grapefruit zest and Earl Grey tea
4. Lemon zest and British Breakfast tea
5. Tangerine zest and Chai tea
6. Freeze dried strawberries and vanilla bean seeds
7. Fresh basil and freeze dried strawberries
8. espresso powder and vanilla bean
9. mint extract or fresh mint and cacao nibs
10. Orange zest and ground cloves
11. Fresh ginger and lime zest
12. Freeze dried blueberries and lavender

(clouds of cream - Lauren Katz)

Quinoa Salad

2 cucumbers, peeled and chopped

1/2 orange pepper, 1/2 yellow pepper, chopped

1 can of fire-roasted tomatoes with garlic

1 can of cuban/carribbean black beans

1 can corn

2 oz. chopped up mild banana peppers

1/2 cup craisins

5 T Olive Garden light Italian dressing

1/2 cup dry mixed color quinoa (cooked, fluffed, and cooled)

Any combination of ingredients, whatever is on hand. Some other things to be added - avocados, feta cheese, kalamata olives, etc.

As written, this has 222 calories, 43 carbs, 3 fat, 9 protein. Makes 6 servings.