SPRING TIME IN THE DESERT

Nothing spells Spring in the American Southwest better than colorful desert blooms, and fresh herbs plucked from the garden just in time for alfresco dining.  In the company of a fresh spring breeze and blue skies we began our afternoon with Blackberry Bramble (cocktail) and Southwestern Crab Dip before diving into Southwestern Salad with Cilantro Lime Vinaigrette. The entree was Navajo Indian Fry Bread Tacos served with an original recipe of Southwestern Spiced Rice, and for dessert it was a good looking Fruit Trifle sprinkled with  Almonds and Dark Chili Chocolate shavings. 

A great afternoon, spent in great weather with great food and great friends, under the watchful eye of a great God - tell me, is there anything better than that?

Blackberry Bramble and Southwestern Crab Dip served along Whole Grain Crackers

Southwestern Salad with Cilantro Lime Vinaigrette

Navajo Indian Fry Bread Taco served with Southwestern Spiced Rice

 Fruit Trifle sprinkled with Almonds and Dark Chili Chocolate shavings 

Links for Recipes:

Blackberry Bramble

Southwestern Crab Dip

Southwestern Salad with Cilantro Lime Vinaigrette

Navajo Indian Fry Bread Tacos - for a healthier take, use whole wheat all purpose flour and add some sliced avocados.

Southwestern Spiced Rice

2 cups cooked rice

1 bag frozen corn kernels, thawed (or use fresh corn if in season)

1 tbs olive oil

1 can black beans, rinsed

1 can diced tomatoes

1/4 cup chopped cilantro

Spices to taste: chili powder, curry, cinnamon, cayene pepper

Salt to taste.

1. In a medium pan, roast corn kernels in olive oil.

2. Add rice, tomatoes, black beans, and seasonings.

3. Garnish with chopped cilantro.

Fruit Trifle - serves 15 

1 (12 oz) frozen whipped topping, thawed

1 (8 oz) sour cream

1 (9 inch) Angel Food cake

1 pkg instant vanilla pudding mix

3 kiwis, peeled & sliced

1 pint fresh strawberries, sliced

3 bananas, peeled & sliced

Fresh blueberries

Slivered almonds

Dark Chili Chocolate, shaved

1. In a medium bowl, fold sour cream and unprepared pudding mix into whipped topping.

2. Break up cake into pieces.

3. Line a large trifle bowl (or other glass serving bowl) with kiwi & strawberry slices, reserving a small amount for later.

4. Place one layer of cake pieces in bottom of bowl, add bananas, blueberries, and 1/3 of whipped topping.

5. Repeat layering until all fruit & whipped topping ingredients are used.

6. Garnish top with remaining strawberries & kiwis, slivered almonds and chocolate shavings.

7. Refrigerate until serving.