Baba Ganoush with Lime

Great and easy recipe. Its vegan friendly and makes a great dip for parties 

.We Will need:

• 2 Large eggplants
• 4 tbs of tahini
• 4 cloves of garlic
• Handful of cilantro and parsley
• 1 lime juiced
• Extra virgin olive oil
• Salt and pepper to taste 

• Make holes in eggplant with fork
• Wrap eggplants in foil and put in the oven for 40 min (or until soft to touch) at 375F degrees 
• Peel eggplants add tahini, lime juice, garlic, salt pepper to taste and blend with hand blender or in a regular blender
• Chop up finely cilantro and parsley add to eggplant mixture and mix well

• Let it sit in a fridge for about 2 hrs or until cold
• Garnish with black olives and olive oil
• Serve with pita bread

White Wine Lemon and Lime Sea Scallops

 

We Will Need

• 10-11 Large Sea Scallops 
• 1/2 Lemon Juiced
• 1/2 Lime Juiced
• 1/3 of medium size jalapeno
• 1/4 of cup of Extra Virgin Olive Oil
• 3 cloves of garlic
• 1 tsp of onion powder
• 1/4 of a cup of white wine (optional, I used chardonnay) 
• 1 tbs of honey 
• Ginger Knuckle 

• Peel and grate ginger 
• Dice jalapeno 
• Mince garlic
• Juice lemon and lime 
• Add Oil
• Mix all together 

• Add scallops and let it sit in fridge for about 2 hrs

• Heat pan with sunflower oil and put scallops in
• Cook for about 3 min on each side 

• Serve with spicy mayo ( 1 part mayo 1/2 parts of sriracha) 
• Enjoy!!!