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Cinco de Mayo Recipes
What’s more Mexican than a good guacamole?! Every chef and home cook has their special way in preparing guacamole. Personally, I don’t think cream of any kind belongs in the mix, there is a natural creaminess to the avocados that can be appreciated on its own. Being Mexican, I do love to add a little heat, in the form of serrano chile. But, when I make it for a large party of guests or for kids, I put less or no chile. Keep it fresh, keep it chunky, and keep them coming!
Ingredients
- 3 ripe Hass avocados, sliced and smashed
- 1 lime, juiced
- 1/4 cup chopped white onion
- 1/4 cup fresh cilantro leaves
- 2 tomatoes, chopped
- 1 serrano chile, seeds removed, minced (optional)
- pinch of salt
Smash the avocados first, then mix all the ingredients. Serve fresh with chips or your favorite Mexican dish.
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Beet Recipes
The vinaigrette recipe for the dressings are below
Simple Honey-mustard:
- 2 teaspoons Dijon mustard
- 3 Tablespoons extra virgin olive oil
- 1/2 teaspoon honey
- 1 Tablespoon cider vinegar
- 1/4 teaspoons salt and pepper
Elegant Pistachio-herb:
- 2 Tablespoon extra virgin olive oil
- 2 Tablespoon white wine vinegar
- 2 Tablespoons chopped unsalted roasted pistachios
- zest of 1/2 orange
- 2 Tablespoons chopped fresh tarragon
- 2 Tablespoons chopped fresh parsley
- 2 Tablespoons chopped fresh chives
- 1/4 teaspoon salt
Simple Pistachio
- 1/2 cup unsalted toasted pistachio
- 1/2 cup extra virgin olive oil
- 1 1/2 Tablespoon red wine vinegar
- 1 Tablespoon parsley
- 1/4 teaspoon salt and pepper
Blend all ingredients in blender or immersion blender to make these vinaigrettes. They can typically stay in the fridge for about a week. If oil solidifies in refrigerator, just bring to room temperature and stir before using. I hope these make your salads smile.
