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Tex Mex Guacamole

Ingredients

  • Juice of 2 lemons or limes
  • 2 cloves garlic, mashed
  • 1/2 onion, finely chopped
  • 1/2 green pepper, finely chopped
  • 4 TBS parsley, finely chopped
  • 4 TBS oil
  • 1 tsp. kosher salt
  • 1/2 tsp. white pepper
  • dash of red pepper
  • 1 tsp. cumin
  • 1/2 tsp. chili powder
  • 4 ripe avocados

Directions

  1. Squeeze juice of 2 lemons or limes in bowl.
  2. Add onion, pepper, parsley and garlic. Note: Replace parsely with cilantro for a stronger flavor.
  3. Add oil, kosher salt, peppers, cumin and chili powder.
  4. Carefully peel and finely dice avocados. It may be mashed but this recipe works better with small avocado chunks.
  5. Toss lightly.
  6. Garnish with parsley sprigs.
  7. Serve with pita chips, tortilla scoops or crackers.

Parve

Yield: 4 - 6 servings

Avopesto Party Dip

Ingredients

  • 2 C loosely packed basil leaves
  • 1 C mint leaves
  • 4 ripe avocados
  • 1/2 C olive oil
  • 1/3 C cashews
  • 1/3 C walnuts
  • 2 cloves garlic
  • Juice of 2 large lemons
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Directions

  1. Add all ingredients to bowl of food processor.
  2. Blend together on low for 30-40 seconds until smooth and creamy.

Serves 6-8.

Mexican Fiesta

If you really want to change up what you serve, this is the rice dish to try. Topped with avocadoes, the beans are nutritious and the dressing is full of punch.

Salad Ingredients

  • 4 cups water or vegetable stock
  • 1 tsp Kosher salt
  • 2 TBS olive oil
  • 2 cups brown long grain rice
  • 1 can kidney beans
  • 1 can black beans
  • 1 can pinto beans
  • 1 can chick peas
  • 1 can corn
  • 1 large red onion, chopped
  • 3 carrots, shredded coarsely
  • 1 pint cherry tomatoes, sliced in quarters
  • 1 cup cilantro, washed and chopped
  • 2 ripe avocados

Dressing Ingredients

  • Juice of 3 or 4 lemons
  • ¼ cup olive oil
  • 1 tsp Kosher salt
  • ½ tsp black pepper
  • 2 tsp chili powder
  • 2 cloves of garlic finely chopped

Directions:

  1. In 3 qt saucepan, bring water, oil and salt to a boil.
  2. Add rice, stir and allow water to come to a boil again. Then lower to medium heat and simmer.
  3. When most of the water is reduced, cover and turn off flame. Allow to sit 20 minutes.
  4. In the meantime, open the cans of beans. Drain and rinse in strainer to remove starch. 
  5. Place all the beans, the corn, the red onion, and carrots in large bowl. Add the rice and stir.
  6. Make dressing by stirring all ingredients together.
  7. Our onto rice and bean mixture. Stir.
  8. Mix in cilantro and tomatoes, reserving 1 tsp cilantro and ¼ C tomatoes for garnish.
  9. Pour the salad onto a serving platter. Top with cilantro, tomatoes, and sliced avocados.

Parve

Yield:  10 servings

Photos above by Mark Greenberg

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