Asparagus Artichoke Salad

viernes, 6 de mayo de 2011 0 comentarios
Asparagus Artichoke Salad

Although for the most part we can get asparagus all year long, I usually only get them in the spring, when they are in season. How can you resist, when you see hundreds of them in the produce section, saluting you like bundled, upright green soldiers? 'Hello m'am. Please cook me.' So, we buy asparagus, and more asparagus. Here is a recipe for what to do with our long green friends, when you're tired of everything else. (Thank you Whole Foods deli section for the idea.) Grill them or roast them (grilling will taste better if you can do it), and toss them in a simple salad with marinated artichoke hearts, shallots, and grape tomatoes. Carry on...

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miércoles, 4 de mayo de 2011 0 comentarios

from because im addicted


HOW TO: Guacamole
You will need:
3 ripe avocados, diced (I prefer Haas avocados)
1/3 cup white onion,
1/4 cup fresh cilantro leaves, coarsely chopped
1 jalapeno, seeded and minced (if you prefer it spicier add 1.5-2 jalapenos)
3 tablespoons fresh lime juice (or more if you like it limey which I do)
Salt to taste (be generous as salt really brings out the flavor of the avocados)
1. Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Dice and mash the avocados with a fork.

2. Add the remaining ingredients, fold everything together and mix gently.

3. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate for about an hour before serving.

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