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Amanda W.’s Sweet Pea and Mint Guacamole

INGREDIENTS:

  • 2/3 cup thawed or cooked peas
  • 2 small jalapeños
  • 2 Tbsp. chopped fresh cilantro
  • ¼ cup chopped mint leaves
  • 3 medium ripe avocados
  • 3 scallions, white and light green parts only, thinly sliced
  • zest of 1 lime
  • 1-2 limes, juiced
  • salt and pepper to taste
  • Optional: toasted sunflower seeds

DIRECTIONS:

  1. Heat broiler to high and broil one of the jalapeños on a heatproof pan.
  2. Once cooked, place in a bowl, cover with plastic wrap, and let sit for 15 minutes.
  3. When cool, use a paper towel to wipe off the charred skin. Halve, seed, and dice the roasted jalapeño. Then halve, seed, and dice the remaining raw jalapeño.
  4. In a food processor, purée the peas, jalapeños, cilantro, and mint. Process until almost smooth but still chunky.
  5. In a medium bowl, combine avocado, scallions, lime zest, lime juice, salt, and pea purée. Mash until well combined but still chunky.
  6. Taste and adjust salt, pepper, and lime juice to taste. Top with sunflower seeds.

 

Amanda B.’s Roasted Corn Guacamole

INGREDIENTS:

  • 1 cup fresh or thawed corn kernels
  • 1 Tbsp. avocado oil
  • 2 large avocados, cut into 2’’ dice
  • 1 large tomato, cut into ¼ ‘’ dice
  • ¼ cup chopped fresh cilantro
  • 2 Tbsp. minced red onion
  • 1 tsp. minced jalapeño (optional)
  • 1 Tbsp. minced garlic
  • 2 Tbsp. Fresh lime juice
  • 1 tsp. cider vinegar
  • 1 ½ tsp. course Kosher salt
  • ¼ tsp. cumin

DIRECTIONS:

  1. Preheat Oven to 450˚F.
  2. On a baking sheet, toss the corn with the avocado oil.
  3. Roast corn, tossing often for 7-8 minutes, or until golden.
  4. Let cool, then transfer to a medium bowl.
  5. Fold in the avocado, tomato, cilantro, onion, jalapeño, and garlic.
  6. Stir in the lime juice, vinegar, salt, and cumin.
  7. Cover and refrigerate for up to 6 hours.

Tiffany’s Traditional Guacamole

INGREDIENTS:

  • 2-3 ripe avocados
  • 3 Tbsp. minced jalapeño
  • ¼ cup fresh lime juice
  • ¼ cup minced red onion
  • 3 Tbsp. chopped fresh cilantro
  • 1 tsp. kosher salt
  • Optional: tomatoes, seeded and diced

DIRECTIONS:

  1. Add the avocados, jalapeño, onion, cilantro, and salt to a large mixing bowl.
  2. Mash with a potato masher or fork until desired consistency.
  3. If using tomatoes, carefully fold them in.
  4. Adjust seasoning as needed and serve at room temperature or chilled.

 

Lara’s Lima Bean Guacamole

INGREDIENTS:

  • 2 ripe avocados
  • 2 cups puréed lima beans
  • 4 cloves garlic, minced
  • ¼ red onion, chopped
  • ½ cup chopped fresh cilantro
  • 2 limes, juiced
  • Salt and pepper to taste

DIRECTIONS:

  1. Add avocados, lima beans, garlic, red onion, cilantro, and lime juice to a large mixing bowl.
  2. Mash with a potato masher or fork until desired consistency.
  3. Taste and adjust salt and pepper. Serve chilled or at room temperature.

Apple Cider Vinaigrette

Serves: 4

Time: 5 minutes

INGREDIENTS

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
  • 1/4 cup olive oil
  • 2 tablespoons finely chopped shallot (optional)
  • Kosher salt & pepper to taste
  • 1 clove garlic (optional)

DIRECTIONS

  1. Mix all ingredients in a bowl.

Apple Cider Vinegar Ketchup

Makes: 10 oz

Time: 5 minutes

 

INGREDIENTS

  • 1 cup tomato paste (I like Muir Glen organic)
  • 4 tbsp real maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tsp onion powder
  • 1 tsp oregano
  • Fleur de sel to taste

 

DIRECTIONS

  1. Mix all ingredients in a bowl until well combined. Refrigerate 2 hours. Store in an airtight container up to 2 weeks.

Cranberry, Apple and Pomegranate Relish

Time: 30 minutes
Serves: 6
Ingredients: 

  • 1 12-oz bag of fresh cranberries
  • ½ cup apple juice
  • 1 Granny Smith apple, peeled and chopped
  • 2/3 cup pure maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon freshly grated nutmeg
  • 1/3 cup pomegranate arils

Directions:

  1. Place cranberries, apple juice, chopped apple, maple syrup, cinnamon, ginger and nutmeg in a medium saucepan.  Bring to a boil; turn down heat and simmer for 15 minutes.
  2. Let relish cool; mix in pomegranate arils.

Serving size: ¼ cup