Green Food

1) I raided the garden last night and grabbed a little bit of what I found to throw in to this salsa/salad:

The avocado and black beans came from the store, but the corn, cilantro, jalapeno, and zucchini all came from the garden. I added a little lime juice and some salt and wound up with a bright, spicy salad/salsa to go with our burritos. (I had intended to add one of the onions the elk spared this time around, but the jalapeno was so hot I didn't need the extra heat - and yes, our onions are hot!)

2) Okay, mine didn't turn out nearly as cute as the ones I pinned, but I tried to follow the general recipe from ShakenTogetherLife.com for Key Lime Cookie Cups.

I guess I didn't let that one cool long enough before frosting it... or removing it from the pan...

These two look less melty - but no where near as appetizing as the ones I pinned!

Looks aside, they were delicious. I could hardly get them out of the oven, slightly cooled, and frosted quickly enough to suite myself (or the company I had over for movie night). Next time, I think these might be a cook in advance kind of thing so I have no excuses and will let them cool first.

I got a little tired of working with only 16 at a time (the size of my mini muffin tin), so toward the end of the evening I took the left over ingredients and super sized it:

Again, I know it doesn't look like much, but it was delicious. Don't take my word or my pictures for it, click over to the recipe, buy the ingredients, and give it a try yourself. If you like key lime, you will not be sorry.