Ben’s Veggie Dip

Ingredients Veggies 1 3/4 cups of fresh corn 40 cherry tomatoes, halved 1 15 oz. can of black beans, rinsed and drained 2 avocados diced 1 red onion diced 1/4 cup cilantro Dressing 2 Tbsp of olive oil 1 lemon ( juiced) 1-2 tsp. cumin 1/2 tsp salt 1/2 tsp ground black pepper Directions Simply combine all ingredients into a large bowl and enjoy with … Continue reading Ben’s Veggie Dip

Spaghetti Bolognese with the Boys

by Brigitta Sanchez-O’Brien Arlusi! With JPCatholic students returning from their spring adventures in Italy, Italian resident Paul Campa shares his favorite recipe for spaghetti with ragú sauce. Ingredients: The Boys. This is a key ingredient for both preparing and consuming the dish. This meal cannot be cooked alone and loses flavor when not in the company of the boys. 3 garlic cloves 1 jalapeño pepper … Continue reading Spaghetti Bolognese with the Boys

Mexican Black Bean and Corn Salad

by Nick Pini With the cold season behind us and warmer weather fast approaching, I would like to share a family recipe that is sure to keep you cool and refreshed. My mother loves to celebrate her Mexican heritage with recipes that have been passed down through the generations, and this salad is the perfect accompaniment.  Whenever we make this dish, we buy all of … Continue reading Mexican Black Bean and Corn Salad