Here's a superb Super Bowl spread with recipes fresh from the garden and great for any occasion. ***SEE RECIPES BELOW***

Learn about the history of the Jalapeno and some great gardening advice along the way.

Check out my website for more garden to table recipes:
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===JALAPENO RANCH DIP===
Ingredients:
-1/2 cup buttermilk
-1/2 cup light mayonnaise
-2 garlic cloves
-2 green onions
-1-2 jalapenos, stemmed and seeded
-juice of one lime
-salt and pepper to taste
-Handful Cilantro (optional)

Directions:
-Place everything in a food processor and puree. Serve with vegetables or tortilla chips.

This can be prepared the night before so it's one less thing you need to worry about, just pull the dip out of the fridge and your ready to go!

===CRUDITES===
Ingredients:
-2 to 3 cups of cherry tomatoes
-1 large red bell pepper
-1 cup sour cream
-1/2 cup cream cheese
-1 teaspoon garlic minced (or 1/4 teaspoon of garlic powder)
-2 tablespoons scallions, chopped
-2 tablespoons fresh chives, chopped

Directions:
-Wash 2-3 cups of cherry tomatoes and place them to the side.
-Chop off the top of a red bell pepper and scoop out the ribbing and seeds.
-With an electric mixer, blend 1 cup of sour cream and 1/2 cup of cream cheese together.
-Add remaining ingredients and blend again.
-Scoop this mixture into the hollowed bell pepper. (option: garnish with parsley)

Place the pepper on a platter, scatter the cherry tomatoes around the dip on the platter, and let your guests enjoy!

===VEGGIE QUESADILLAS===
Ingredients:
-1/2 medium red or green sweet pepper, seeded and cut into bite-size strips
-1/2 medium white onion, halved and thinly sliced
-1 fresh Serrano pepper, halved, seeded, and cut into thin strips
-2 teaspoons vegetable oil
-4x6-inch white corn tortillas
-Nonstick cooking spray
-1/2 cup shredded Monterrey Jack cheese (2 ounces)
-2 thin slices tomato, halved crosswise
-1 tablespoon snipped fresh cilantro
-Light dairy sour cream (optional)
-Cilantro and lime wedges (optional)

Directions:
-In a large skillet heat 2 teaspoons of vegetable oil over medium high heat.
-Then add half of a green bell pepper that's been cut into strips, half of a thinly sliced onion and 1 Serrano pepper that's been cut into strips for about 4 minutes or until the vegetables are tender. Then remove from the heat and set aside.
-Now you'll need 4 corn tortillas, 6 inch. Lightly coat one side of each tortilla, with cooking spray.
-On the uncoated side of two of the tortillas, divide a half a cup of Monterrey Jack Cheese, top with onion, pepper mixture, a few tomato slices, and 1 tablespoon of cilantro (optional).
-Top with remaining tortillas, making sure the side coated with cooking spray, faces up.
-Next, heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned.
-Cut each quesadilla into 4 wedges and serve warm.

Be sure to set out small bowls of light sour cream, extra cilantro and some lime wedges for toppings!

===VEGETARIAN CHILI===
Ingredients:
-2 tablespoons extra virgin olive oil
-1 cup chopped red onion
-4 garlic cloves, minced
-2 tablespoons chili powder
-1 tablespoon cumin
-2 cups chopped tomatoes
-1 x 16 ounce can black beans, drained
-1 x 16 ounce can pinto beans, drained
-1 x 16 ounce can of yellow corn
-1 cup chopped green bell pepper
-1 cup diced zucchini
-1 cup sliced mushrooms
-1 cup water
-1/4 cup chopped, fresh cilantro
-1/8 teaspoon cayenne pepper
-salt and pepper to taste

Instructions:
-Heat 2 tablespoons of extra virgin olive oil in medium pot.
-Add 1 cup of chopped red onion, 4 minced garlic cloves, 1 tablespoon of chili powder and 2 teaspoons of cumin.
-Sauté this mixture over medium heat until the onion is soft.
-Add the remaining ingredients to the pot and bring everything to a boil.
-Lower the heat and simmer for 20 minutes or until the vegetables are soft.
(You can add a little more water depending on how thick you like your chili.)

This can also be prepared the night before and reheated just before game time!

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