Cinco de Mayo

Cinco de Mayo is the May 5th holiday that celebrates Mexico's victory over French forces in the 1862 Battle of Puebla. In Mexico, the holiday is mostly observed regionally (in the state of Puebla), but in the United States and other parts of the world, Cinco de Mayo is a day to celebrate Mexican heritage and pride.

I have selected three healthy and delicious recipes that would be perfect for a Cinco de Mayo fiesta, and that are a bit more special than the usual veggie quesadillas and guacamole that I find myself making almost once a week. Enjoy!

Tomato Salsa with Cucumber "Chips"

*This salsa (from the Food and Wine website) is nearly fat free, is rich in vitamins and antioxidants, and would be a great starter course for your fiesta. You could also add some baked multi-grain chips form added fiber, vitamins, and crunch!

Ingredients
1 1/4 pounds tomatoes, finely chopped
1/2 cup finely chopped sweet onion
1/2 cup finely chopped cilantro
1 small jalapeno, seeded and minced
2 tablespoons fresh lime juice
salt and freshly ground pepper
1 large seedless cucumber, sliced 1/4 inch thick

Directions
In a bowl, toss the tomatoes with the onion, cilantro, jalapeno, and lime juice. Season with salt and pepper. Serve the salsa with the cucumber chips for dipping.

Black-Bean Soup with Avocado Salsa

*This soup, also from the Food and Wine website, is full of protein, fiber, and vitamins, and the avocado salsa is a nice alternative to the ubiquitous dollop of sour cream that tops most black bean soups!

Ingredients
6 cups drained and rinsed black beans (about 3 cans)
4 cups vegetable broth
2 Tablespoons olive oil
1 onion, chopped
1 1/2 teaspoon salt
1/2 cup dry sherry (optional)
1 teaspoon fresh-ground black pepper
2 avocados cut into 1/2 inch dice
1/4 cup chopped cilantro or flat leaf parsley
6 radishes, halved and sliced thin
2 Tablespoons lime juice

Directions
1. Combine 3 cups of the beans and i cup of the broth in a blender or food processor and puree until smooth.
2. In a large saucepan, heat the oil over moderate heat. Add the onion and i teaspoon of the salt and cook, stirring frequently until the onion is soft (about 5 minutes). Increase the heat, add the sherry, and boil until reduced to approximately 1/4 cup, about 3 minutes.
3. Add the bean puree, 1/2 teaspoon of the pepper, and the remaining 3 cups of broth and 3 cups of beans. Simmer until hot, about 5 minutes.
4. meanwhile, in a small bowl, combine the avocados, cilantro, radishes, lime juice, and the remaining 1/2 teaspoon each of salt and pepper. Mix gently. Spoon the soup into bowls and top with the salsa.

Red and Green Sopa Seca

* "Sopa Seca" translates to "dry soup", and is actually more of a casserole. I have made this recipe multiple times (it is from Moosewood Restaurant New Classics), and have found that it is very easy to alter. I usually add zucchini and pinto beans to the spinach mixture.

Ingredients
1 large yellow onion
1 large red bell pepper
1 large summer squash or zucchini (optional)
1 can pinto beans, rinsed and drained (optional)
1 Tablespoon olive oil
2 cups salsa (from a jar is fine)
1/2 cup water
12 6-inch corn tortillas cut into 1-inch strips
10 ounces fresh or frozen spinach
6 ounces cream cheese (or the Tofutti vegan alternative)
3/4 cup grated cheddar cheese (or vegan alternative)

Directions
Preheat the oven to 350 degrees

1.Cut the onion and bell pepper into 1/2 inch wide strips. If using squash or zucchini, cut into 1/2 inch wide circles. place on a baking sheet and toss with oil. Roast for 25 to 30 minutes.
2. Meanwhile, stir together the salsa and water. Place the corn tortilla strips in a bowl, pour the thinned salsa over them, and set aside.
3. Blanch fresh or frozen spinach in 1 cup of boiling water just until soft and still bright green. Drain well and mix it immediately with the cream cheese or Tofutti substitute. If using pinto beans, gently add them (rinsed and drained) to the mixture.
4. In an unoiled 9-inch square or 7 x 11-inch nonreactive pan, layer half of the soaked tortilla strips. Top with the roasted vegetables. Spread the spinach mixture on top and add the rest of the tortilla strips, reserving any salsa still in the bowl. Sprinkle with the cheese and drizzle on any remaining salsa.
5. Bake uncovered until bubbling, about 30 minutes. Let rest for 5 to 10 minutes before serving.