Cook’s notes: Sometimes guacamole with a lot of garlic and jalapeno is tough to digest. Lime juice is more authentic, but we only had lemon juice, and it still turned out well. This perfectly mild version is delicious and easy.
- 4 ripe Hass avocados, halved and pitted
- 4 teaspoons lemon juice
- 1.5 teaspoons dried cilantro
- 1/2 tsp kosher salt
Scoop the avocados and place in a medium bowl. Sprinkle the lemon juice over the avocado halves. Toss to coat with lemon juice. Sprinkle the dried cilantro and salt over the avocados. Using a fork, mash until a smooth consistency is achieved. Taste the guacamole “(over and over)” and adjust seasoning if necessary. Store leftovers in a covered container in the refrigerator. Stir before serving.
The next day, you can use the guacamole as part of an “Ultimate Babe Bowl” (balanced macro bowl) from Megan Kober, who is a registered dietician. “The whole purpose of a Babe Bowl is being able to pack loads of vegetables, fiber-packed starchy vegetables or grains, healthy fats and lots of protein into one meal,” Kober says.
Southwest Babe Bowl
Place the ingredients in a bowl, mix, and eat.
- Protein | 4 oz. rotisserie chicken, skin and bones removed and meat cut into chunks
- Healthy Fats | 1/4 cup mild guacamole
- Vegetables | 2 cups baby spinach
- Starchy Carbohydrates | 1/2 cup black beans (rinsed and drained) and 1/2 cup corn kernels
- Bonus Bites | 1 to 2 Tablespoons homemade salad dressing, such as Small Batch Italian Dressing
Adapted from Chipotle — The Not-So-Secret Guac Recipe and The Nutrition Addiction
Cook’s notes: Inspired the claim that “A true Arnold Palmer isn’t made with equal parts iced tea and lemonade; in fact, it’s three parts iced tea to one part lemonade” (link). The lemonade in this recipe is made with reduced sugar.
Combine the following in a 2-quart pitcher:
- 6 cups strong tea, brewed with 6 tea bags in 6 cups hot water
- 1/4 cup lemon juice
- 1/4 cup sugar dissolved in 1.5 cups hot water
Cook’s notes: I made this salad recently for a Grilled Cheese Housewarming Party. The hosts asked everyone to bring a kind of grilled cheese sandwich or a compatible dish. It’s a pretty salad … and it goes well with grilled cheese. The recipe is easily cut in half.
6 cups mixed green lettuce
6 cups butter lettuce
1 Braeburn apple, cored and diced
1 Granny smith apple, cored and diced
1/2 cup shredded carrots
1/2 cup toasted almonds
1/2 cup sunflower seeds
1 cup olive oil
6 Tablespoons balsamic vinegar
6 Tablespoons maple syrup
2 Tablespoons mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
Combine the salad ingredients in a bowl and stir to combine.
Put all the dressing ingredients in a jar with a tight-sealing lid. Close the lid firmly and shake vigorously to combine.
Cook’s notes: Another wonderful spiralized zucchini recipe inspired by Two Peas and Their Pod. We sauteed the cherry tomatoes with the zucchini.
2 Tablespoons (1 oz) olive oil
16 oz cherry tomatoes
3 to 4 zucchinis, ends trimmed and spiralized (or cut into thin strips)
Olive oil for sautéing
Salt and freshly ground black pepper
Basil pesto, to taste
Heat a large skillet over a medium-high burner. Add the oil and tomatoes, stirring frequently, until the tomato skins start to split and release their juices. Add the zucchini and gently cook until zucchini is tender, about 2 to 3 minutes. Season with salt and freshly ground black pepper, to taste. Toss with pesto (about 1/4 cup, stir and add more if desired).
Cook’s notes: This recipe from Isa Chandra Moskowitz is simply divine. One weekend we were out of eggs, and I had a pancake craving. This vegan recipe fit the bill in a lovely way. The pancakes are tall and fluffy — and don’t require any eggs.
Find the recipe in the Post Punk Kitchen.
Cook’s notes: I had a small package of mint from the grocery store and found a drinkable way to use it. Very refreshing on a hot day. Keeps in the refrigerator for about a week.
Add 1 package (~18g) mint leaves, diced and stems removed, to a jar. Cover with water.
Refrigerate water mixture, stirring once per day, until flavors have infused, about 2 to 3 days. Strain before drinking.
“Squashetti” noodles served with brown rice and teriyaki meatballs
Cook’s notes: Make the vegetable “noodles” with a spiralizer device (I use a KitchenAid attachment) or a julienne peeler. Saute lightly in olive oil for a few minutes until tender. Season to taste with salt and pepper.
You can serve spiralized veggie noodles with any sauce you would put on regular pasta.
The Slender Kitchen site describes 3 ways to make these noodles with different tools. The about Southern Food site has a lovely recipe for these noodles with garlic and parmesan.