Veggie Fajitas with Cilantro Lime Sour Cream Sauce

This is actually a simple, tasty meal that is fun and requires only a little bit of effort.

For the fajita filling
1 large or 2 medium onions
3 red and/or yellow bell peppers (no green-these are just unripe red bells)
1 tsp cumin
1 tsp chili powder
1 tsp oregano
1/2 tsp paprika
Sea salt, to taste
Fresh ground black pepper, to taste
To prepare, heat a large sauté pan over medium-high heat. Add a bit of olive oil to the pan. Add all ingredients. Stir to sauté for just a few minutes. You want the veggies to still have a crunch to them, not to be soggy and limp. Transfer to a serving platter.


For the Cilantro Lime Sour Cream
1 cup sour cream
Juice from 1 lime (2 if not very juicy)
1/2 cup cilantro, stems and leaves, chopped
Mix well and set aside.

1 pkg. large flour tortillas
Fresh Salsa or chopped tomato
Cilantro Lime Sour Cream
Guacamole

For assembly
Warm the tortillas slightly, if desired.
Place everything out in separate bowls and let everyone make their own fajitas with desired toppings.

Tropical Berry Smoothie

Serves 4

2 bananas
1/2 cup frozen strawberries
1/2 cup frozen raspberries
1/2 cup frozen blackberries
1/2 cup frozen blueberries
2 cups pineapple-coconut juice

Blend in a high-speed blender. 

Dilly Potato Salad

Makes a big bowl

3 lbs Yukon Gold or red potatoes
1 1/2 cups Vegenaise or mayo
Juice of 2 lemons
1/2 cup dill or sweet pickles, chopped
2 tsp dill, fresh or dried
2 celery stalks, diced
1/2 cup red onion, minced
1/2 cup chives, minced
Sea salt, to taste (at least 2 tsp)
Fresh ground black pepper, to taste
Smoked paprika for serving

Chop the potatoes and put in a pot. Cover with water and bring to a boil. Simmer until just tender, about 15 minutes. Drain and let cool to room temperature.
In a large bowl, mix together all remaining ingredients. Add potatoes. Mix. Sprinkle with the smoked paprika. Chill in the refrigerator until ready to serve.