Mexican Medley recipe

4 servings

6 spears fresh asparagus, trimmed and cut into 1/2 inch pieces

1 cup bite-size cauliflower florets

2 stalks celery ribs, chopped

1/3 cup canned kidney beans, drained

1/3 cup chopped hazelnuts

2/3 teaspoon chopped fresh dill

1/4 teaspoon dried basil

1/2 teaspoon minced garlic

2 tablespoons sunflower seed oil

1/3 teaspoon chili powder

1/4 teaspoon celery seed

1/2 teaspoon salt

Steam asparagus and cauliflower about 10 minutes.

Remove to a bowl, and stir in celery; set aside.

Place into a blender the kidney beans, hazelnuts, dill, basil, and garlic.

Pour in oil, and season with chili powder, celery seed, and salt.

Puree until smooth.

Pour sauce over asparagus mixture.

Serve at room temperature.