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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.

Zucchini Carpaccio

INGREDIENTS:

  • 2-4 slender green zucchinis, sliced paper thin on a mandolin
  • ½ cup mint, sliced into chiffonade
  • ¼ cup high quality extra virgin olive oil
  • 1 lemon, juiced
  • ½ cup pine nuts, lightly toasted
  • ¼ – ½ cup Shaved parmigiana reggiano

DIRECTIONS:

  1. Arrange zucchini in concentric circles, slight overlapping on a serving plate.
  2. Sprinkle evenly with mint.
  3. In a separate bowl, whisk together the olive oil and lemon juice. Pour over the zucchini.
  4. Allow zucchini to sit 10-30 minutes for the flavors to develop.
  5. Before serving, sprinkle with pine nuts and parmigiana reggiano.

 

 

Rosemary Chicken Skewers

Serves 6-8

 

Ingredients:

For the Marinade:

  • ¼ cup extra virgin olive oil
  • 2 medium garlic cloves, finely minced
  • 1 tablespoon fresh rosemary, finely minced
  • Finely grated lemon zest from 1 medium size lemon
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper

For the Chicken:

  • 2 lbs. boneless skinless chicken breasts cut in ¾ – inch pieces
  • 2-3 tablespoon. extra virgin olive oil, for basting
  • Kosher salt
  • Freshly ground black pepper

 

Directions:

  1. Combine olive oil, garlic, rosemary, lemon zest, salt and pepper in a medium size bowl. Stir well to combine.
  2. Cut up chicken and place in a ziplock bag.
  3. Add the marinade and massage the bag with your hands to work the marinade into the chicken. Refrigerate for one hour (if preparing in advance, cut the chicken and place in ziplock bag. Make the marinade and keep in a separate bowl, covered in refrigerator. Combine one hour before grilling and proceed with directions.
  4. If using wooden skewers, soak them in water while the chicken marinates. I prefer stainless steel skewers, but if I’m using the wooden ones, I like to put them in a large ziplock bag and add enough water to cover.
  5. Remove chicken from the refrigerator. Thread chicken onto 6-8 10-inch skewers, leaving space for holding at the ends of each skewer.
  6. Discard marinade. Sprinkle chicken lightly with kosher salt and a bit of freshly ground pepper.
  7. Preheat the grill to medium, about 350˚ F. Grease the grill well.
  8. Grill skewers for 15 to 20 minutes, or until chicken is firm to the touch, and no longer pink in the center. The internal temperature should be 160˚F. Turn skewers occasionally and baste lightly with olive oil.
  9. Serve hot and garnish with finely chopped fresh rosemary and parsley.

 

Perfectly Roasted Salmon

Adapted from Barefoot Contessa

Serves 4

INGREDIENTS:

  • 1 (2 –pound) salmon fillet, cut crosswise into 4 pieces
  • Good olive oil
  • Kosher salt
  • Cajun seasoning or Ancho chili powder to taste

DIRECTIONS:

  1. Preheat the oven to 425 degrees.
  2. Place a large (12-inch) cast-iron or oven safe pan over high heat for 5 minutes.
  3. Brush salmon all over with olive oil, sprinkle liberally with salt and Cajun seasoning or ancho chili powder (to taste).
  4. Place salmon skin side up in the pan. Cook the fish 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a spatula and transfer the pan to the oven for 8 minutes (The salmon will not be completely cooked through.)
  5. Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.

Peanut Butter Cup

INGREDIENTS:

  • ½ cup oats of your choice
  • ½ cup milk of your choice
  • ½ teaspoon vanilla extract
  • 1 teaspoon 70% cacao powder

DIRECTIONS:

  1. Mix or shake above ingredients in mason jar until combined.
  2. Then stir in: 2 teaspoons peanut butter
  3. Be creative! A sprinkle of coconut, dark chocolate chips or cinnamon are amazing additions.

Matcha Chia Mamma

INGREDIENTS:

  • ½ cup oats of your choice
  • ½ cup milk of your choice
  • ¼ cup plain Greek yogurt
  • 1 teaspoon matcha powder
  • 2 teaspoons chia seeds

DIRECTIONS:

  1. Mix or shake above ingredients in mason jar until combined.
  2. Then stir in: 1 tablespoon chopped pecans and 2 diced dried apricots

The immune boosting, inflammation banishing oat pot

INGREDIENTS:

  • ½ cup oats of your choice
  • ½ cup milk of your choice
  • ½ teaspoon turmeric
  • ½ teaspoon ginger
  • 1 teaspoon high quality maple syrup
  • ½ cup frozen raspberries

DIRECTIONS:

  1. Mix or shake above ingredients in mason jar until combined.
  2. Then stir in: 2 teaspoons slivered almonds

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.