Easy cilantro lime “sauce”

When we lived in San Diego my favorite fast food was Rubio’s. I loved their fish tacos, and haven’t found anything to compare in Spokane. After quite a few failed taste tests at restaurants, the hubs and I gave up and decided to make our own instead.  I can’t remember exactly what the Rubio’s white sauce tastes like, just that it was amazing and an essential ingredient! Sunday night I whipped up my own version, and after topping our tacos, I happily polished the rest off with a spoon!

Cilantro Lime Sauce

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1/2 cup plain Greek yogurt (can sub sour cream)

2 tsp finely diced cilantro (I used the frozen cilantro pods found at Trader Joe’s)

2 garlic cloves, minced

1 TBS lime juice (I used Nellie’s Key Lime juice)

1/4 tsp sea salt

1/8 tsp cumin

1/8 tsp chili powder


Mix all ingredients together until evenly dispersed. Serve with fish tacos, or as a dip for chips.

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Herbtastic pasta

I love summer. It is, hands down,* my favorite season.

*what a silly expression. Where did this come from? I guess when things are difficult I throw my hands up with frustration, so maybe when they are down my mood is the opposite?

And although summer isn’t officially upon us, my house isn’t agreeing with the calendar. We’ve had quite a bit of nasty humid air + thunderstorms lately, and my house is a stuffy box by the time I get home from work. Thus, the hubs is breaking out the BBQ tongs more often, and I am coming up with no-cook, or relatively no-cook meals.

Half of this recipe is no-cook. The other half, unfortunately, requires you to turn on your stove. But if you time this half perfectly, then you can throw open the windows and let the hot air meander outside while you go on about your day.

In the hotter months I like to cook up a batch of plain pasta and keep it, (with a little olive oil so it doesn’t get sticky) in a tupperwear in the fridge. Then I divvy it up for cold pasta salad whenever I feel the urge throughout the week. This sauce is perfect for a cold pasta, but it is equally enjoyable on a hot bed of whole wheat goodness.

Herbtastic Pasta Sauce

Serves 6

Nutritionals: Cal: 92, Carb: 1g, Fat: 8g, Pro: 3g, Sugar: 1g


1/2 bunch cilantro

1/4 bunch parsley

(or 5-6 ginormous Italian Giant Leaf Parsley leaves)

3 green onions

3-4 garlic cloves

2 handfuls spinach (1 1/2ish cups)


3 TBS lemon juice

1/3 cup plain Greek yogurt (I used Fage non-fat)

1/2 tsp sea salt

1/4 tsp black pepper

1/2 tsp cumin


Throw cilantro, parsley, garlic cloves, green onions and spinach and olive oil into your food processor.

Pulse until a paste is formed, (you may need to use a rubber spatula to push down the herby goodness a few times). Add remaining ingredients and whirl away until everything is incorporated and smooth.

Top over your favorite pasta, or use as a summer dip.

Tonight we used whole wheat penne pasta as our base and topped it with some leftover grilled chicken and tomatoes. Holy yum!

Seconds, please.

Roasted Garlic Hummus

I have a rather fun and eclectic group of friends. We used to have country themed potluck parties once a month. The first was an Ethiopian themed feast. We moved through the world, enjoying dishes from Ireland, India and Spain (just to name a few). But over time things changed. People moved away. People had kids. And life generally got in the way.

But this weekend, we loaded up the bikes, and pedaled three miles south as our good friends Crissy and Kevin revived our potluck tradition with a trip to Greece in their backyard.

It was quite the feast.

Obviously I needed to try a little of everything.

Mmmmm, lamb ribs…I don’t even like ribs, but these were amazing!

At first I couldn’t decide what to make. Visions of tzatziki and baklava danced through my head, but in the end hummus won out, (as it usually does). I did, after all, receive a little nudge from Crissy as she politely asked if I might be bringing my famous hummus.

And so I bestow to you, dear bloggettes, my Roasted Garlic Hummus recipe.


1 can garbanzo beans (Keep half of the liquid. The garbanzo “juice” helps with the consistency)

1 head roasted garlic

2 TBS extra virgin olive oil

1 TBS tahini

1.5 TBS lemon juice

1.5 tsp. sea salt

1 tsp Tapatio (or hot sauce of your choosing)


Throw all ingredients in your food processor (or blender), whirl away.

I like my hummus to be extra creamy, so I walk away for 2-3 minutes and let the food processor do its thang.

I wish I had a pretty picture to show you, but I boxed this up, brought it to the party, and not a bite was left at the end of the night, (and I made a double batch!).

So you get dippable veggies…

and tupperweared hummus instead 🙂