Black Eyed Salsa

I made this for a church function last night. It turned out so good. Good enough to eat like a salad, but excellent with chips. Tostitos Hint of Lime chips are the bomb with it.

Black Eyed Salsa

3 cans Black Eyed Peas, rinsed and drained
1 can shoepeg corn, drained (white sweet corn)
tomato, chopped (2 or 3)
green onions, chopped (like 3)
avocado (I used two huge ones)
fresh garlic, peeled and sliced
lime
kosher salt

Firmly rub the sliced side of your fresh garlic on the sides of a large mixing bowl, coating it with garlicy goodness. In same bowl, combine black eyed peas, shoepeg corn, tomato, green onions, and *avocado chunks. Season with fresh squeezed lime juice and kosher salt.

* This makes a ton, so I split the batch, and added the avocado, lime and salt to the half we used that night. I reserved the rest in the fridge, and added those three ingredients when we were ready to eat it. Next time I think I'll add some cilantro. YUM.

California Pizza Kitchen Brocolli and Sun−Dried Tomato Fusilli

1 pound dry fusilli pasta
1/2 cup extra virgin olive oil
1 teaspoon salt
1/4 cup chopped fresh garlic
2 tablespoons chopped fresh thyme leaves
About 12 oil−packed sun−dried tomatoes, drained and thinly sliced
1 quart blanched broccoli florets, drained (bite−size pieces)
1 1/4 cups grated parmesan cheese (reserve 1/4 cup for garnish)

Bring a large pot of salted water to boil. Cook pasta until
al dente, 8 to 10 minutes. Heat olive oil in a large non−stick
frying pan over high heat. Add salt and garlic; when the garlic
just begins to brown, add thyme and sun−dried tomatoes.
Toss and add broccoli. When broccoli is heated through,
add drained pasta (if pan is not large enough, combine
in a large mixing bowl while ingredients are hot). Add
1 cup parmesan cheese to all, sprinkling and stirring to mix.
Serve in warm bowls with a fresh dusting of parmesan cheese.