Lucy started following my blogs months ago.  I loved her positive feedback and was excited to find out that she not only lived in my town, but had been a chef in New York, and had had a catering company in Fairfield County as well.  I knew I just had to meet her, afterall us foodie types gotta stick together!  It took some planning, rain-checking, and re-planning, but finally, after 2 months or so of corresponding over email we met face-to-face.  This is a recipe she told me about and it’s delicious.  It has a clean, fresh flavor that is perfect with homemade tortilla chips, with eggs in the morning, or served with grilled meats. 

Green Goddess Salsa

1 jalapeno, seeded

2 cloves garlic

1 head broccoli, lightly steamed

1 cucumber, seeded (or half an English cuke)

1 avocado, peeled and seeded

A handful of parsley

Juice of a lime

Drizzle olive oil (optional)

Salt and pepper to taste

Pulse the jalapeno and garlic in the food processor until minced.  Add the broccoli, cucumber, avocado, parsley and lime juice.  Process until veggies are minced and well combined.  Add a drizzle of olive oil if desired, and season with salt and pepper to taste. 

To make homemade tortilla chips:  cut whole-wheat tortillas into strips or wedges.  Spray with cooking spray, sprinkle with salt, pepper, garlic powder and paprika (or any other combination of spices you like).  Broil for 5-7 minutes, until lightly browning, flip over, spray and season the second side and broil for another couple minutes.