about 2 weeks ago - No comments
3 1/2 teaspoons white grape juice 2 1/2 teaspoons apple cider vinegar 2 tablespoons fresh lemon juice 2 tablespoons minced shallot 1/4 cup walnut oil 1/4 cup olive oil Fine sea salt 8 large butter lettuce leaves 1-2 ripe avocados, thinly sliced 2 large grapefruits, all peel and white pith cut away, seg-ments cut from
about 6 months ago - No comments
1 medium avocado, diced 3/4 cup corn kernels 1/2 cup quartered grape tomatoes 1 tablespoon chopped fresh cilantro 2 teaspoons lime juice 1/4 teaspoon kosher salt Toss avocado, corn, tomatoes, cilantro, lime juice and salt in a medium bowl. From EatingWell.com.
about 6 months ago - No comments
8 large leaves of chard 2 large potatoes An egg, lightly beaten 1/4 lb Swiss cheese, diced 3 roma tomatoes, blanched, peeled, seeded and chopped 2 tablespoons grated pecorino romano 4 sundried tomatoes, minced Several leaves fresh sage 1/2 a clove of garlic, minced 3 tablesp. unsalted butter Salt and pepper to taste Wash the
about 7 months ago - No comments
1 bunch chard 1 large garlic clove, finely chopped 2 Tb olive oil 1/2 tsp. salt 1/4 tsp. black pepper 3 Tb dried currants 1/3 C water 1/3 C feta, crumbled Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop
about 7 months ago - No comments
1 pint strawberries, sliced 1 tablespoon plus one teaspoon white balsamic vinegar 1 tablespoons olive oil Salt and pepper 1 bunch spinach, washed and coarse stems removed 2 ounces goat cheese, crumbled 1/4 cups sliced almonds, toasted In blender, puree 3/4 cup strawberries with vinegar, olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Transfer vinaigrette to large serving bowl.
about 8 months ago - No comments
1/2 tsp. cumin seeds, toasted 2 Tbsp. lime juice 1 Tbsp. olive oil 1 clove garlic, minced 1/4 tsp. salt 1/4 tsp. freshly ground black pepper 1/8 tsp. cayenne 1 fresh poblano chile, chopped 1 spring onion, chopped 1/4 cup cilantro leaves, chopped 1 cup strawberries, quartered 1 avocado, peeled, pitted, and chopped (optional) In
about 8 months ago - No comments
3-5 teaspoons fish sauce 1 teaspoon freshly grated lime zest, plus more for garnish 2 tablespoons lime juice 1 tablespoon canola oil 2 teaspoons light brown sugar 1 teaspoon rice vinegar 1/4 teaspoon crushed red pepper 1 medium English cucumber, cut into 3/4-inch dice 1 avocado, cut into 3/4-inch dice 1 mango, cut into 3/4-inch
about 1 year ago - No comments
1 blood orange 1/2 cup 1/3-inch cubes avocado 1/3 cup chopped red onion 2 teaspoons minced red jalapeño 2 teaspoons fresh lime juice 2 teaspoons olive oil Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments. Add avocado, onion, jalapeño, and lime juice
about 1 year ago - No comments
1 can (6 oz.) light tuna fish, preferably packed in water, drained and flaked 3 tablespoons mayonnaise 1/4 teaspoon wasabi paste or freshly ground black pepper, to taste Two 10-inch flour tortillas 2 medium leaves lettuce 1 cucumber, peeled and coarsely shredded 1 carrot, peeled and coarsely shredded 1/2 of a ripe avocado: peeled, pitted,
about 1 year ago - No comments
To ripen, place in a brown paper bag and store at room temperature for 2-5 days, away from direct sunlight. Do not store unripened fruit in the fridge, as it will not ripen properly once stored this way. Once cut, avocados can oxidize quickly—the addition of lemon juice can help retard this process.