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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!


  • 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. 



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. 

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