In the post, Fancy Football Feast: Part Two, I give a guideline for a spicy chipotle hummus. It reads

In a food processor, puree a can of chick peas (rinsed well), tahini (sesame paste), chipotles in adobo (a little goes a long way), lime juice (fresh, thank you), fresh cilantro (why am I still using parenthesis?), garlic, and salt.

And I forgot to mention that you should use a combination of oil (extra-virgin works, but so does a neutral oil like canola) and water to thin it out and achieve a creamy consistency.

Will you ever forgive me?

I hate making beets. They make a mess and stain everything and it makes me want to scream. But I love eating the damn things. So every once in a while, when I summon the courage to combat their ruby juices, I combine them with bold flavors for a refreshing salad.

Roast the beets: wrap tightly in foil, roast in a 400-degree oven for 45 minutes, or until easily pierced with a knife. Allow to cool in the foil, and then rub off the skins with the foil.

Slice the beets and arrange on a plate with orange segments, feta cheese and capers. Drizzle with vinegar and extra-virgin olive oil, and season with S & P.

And just remember that all of your–ahem–bathroom activities will be tainted with the color purple for at least half a day. If you’re okay with that, start eating some beets. The best part? They’re good for you.

Avocado is my favorite fruit (you heard me) and guacamole is The Ultimate Dip. It’s ridiculously easy to prepare and can be tailored in many ways to make a unique dip that suites your taste. For me, minimalism reigns.

Mash up Hass avocados with fresh chopped cilantro, fresh lime juice and salt. That’s it.

Smear the guacamole on top of the crostini and top with shrimp (these were tossed with oil, S & P, roasted for 5 minutes in a 400-degree Fahrenheit oven, and then sliced in half horizontally).