I’ve posted some recipes to twitter recently, and I figured I’d share them here for safekeeping.

Crab & Asparagus tortilla casserole

• 1 pound canned crab meat
• 1 pound asparagus
• 1 large onion
• 2 cloves of garlic
• 1 tablespoon olive oil
• 1 zucchini
• 15 corn tortillas
• 1 can diced tomatoes
• 2 cans of cream of asparagus soup
• 1 can of cream of celery soup
• Cheese, and lots of it

1. Chop the onion
2. Finely chop asparagus
3. Shred zucchini
4. Heat olive oil in a large sauce pan
5. Add onion & garlic
6. Once onion pieces begin to get soft, add zucchini & asparagus
7. Saute vegetables until tender
8. As vegetables are sauteing, half the corn tortillas and cut into 1/4″ wide strips
9. Mix veggies, all three cans of soup, crab meat, and diced tomatoes in a large mixing bowl
10. Place half of the mixture in a large casserole pan, layer with 1/2 of the tortillas and then half of the cheese (I shredded jack, munster, and swiss cheeses . . . any cheese should work)
11. Repeat previous step with the remaining ingredients
12. Bake at 325 for 25 minutes
13. Let stand 5 minutes before serving

Hummus

• 5 cloves of garlic, minced
• 2 cans of garbanzo beans, drained
• 2 tablespoons powered peanut butter
• 1/2 cup olive oil
• Lime juice & pepper to taste

1. Mix garlic, chick peas, peanut butter, and olive oil in a food processor
2. Add lime juice & pepper