It's February, and Spring Is Approaching Fast 🐣💐 There have been A LOT of requests to put my recipes in writing, and we're working on it! In the meantime, I've got a few in this newsletter exclusively for you! |
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There's nothing worse than returning from market and cutting open an avocado to find a bruised up mess with a giant pit. I often ask the produce clerk to pick out “camera ready” ones for me, but they're not always there. SO, I recently discovered an account on TikTok by a produce journalist who's been writing about avocados and other produce for over 20 years. She says to purchase the avocados in bags, they're handled less! For ripe ones, they should have a little “give” near the top when you apply a little pressure with your thumb. Try to find elongated ones, the pits are usually smaller and have more meat. Store any you don't plan on using right away in the refrigerator, and they should last about a week. Here's my new favorite guac recipe: INGREDIENTS Whisk & Toss INSTRUCTIONS In a medium sized bowl, combine juices, onion, tomatoes, cilantro, peppers, salt and pepper. Gently toss until well combined. Enjoy! |
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Did you know the American Heart Association has all kinds of information and recipes for everything on their website? Most importantly, they explain the early warnings for heart attacks and advise when to take it seriously and head to the hospital. Here's a salad recommended by the AHA: INGREDIENTS Whisk 3 tablespoons fresh lime juice 2 tablespoons chopped fresh cilantro 1 tablespoon olive oil 1/2 teaspoon chili powder 1/4 teaspoon pepper 1/4 teaspoon salt
Toss 1 head romaine, torn into bite-size pieces 1 15.5-ounce can no-salt-added black beans, rinsed and drained 1 15.25-ounce can no-salt-added or low-sodium whole-kernel corn, rinsed and drained 2 medium mangoes, cut into 1/2-inch cubes 1 medium avocado, cut into 1/2-inch cubes 2 medium green onions, cut into 1/2-inch pieces 1/2 small red or white onion, cut into 1/2-inch pieces 1 medium red or green bell pepper, cut into 1/2-inch pieces 1 small fresh jalapeño, seeds and ribs discarded, finely chopped (optional)
INSTRUCTIONS In a large bowl combine lime juice, cilantro, oil, chili powder, salt and pepper. Whisk until well combined. In the same bowl add lettuce, beans, corn, mango, avocado, green onions, red onions, bell peppers and jalapeños. Toss until everything is evenly coated with dressing. Enjoy!
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I love doing research for these salads. I get to learn about cultural traditions, try new recipes, and find people's passions. This recipe is inspired by Toni Tipton-Martin’s beautiful book, Jubilee Recipes from Two Centuries of African American Cooking. You can find it in our Amazon store here. Here's my recipe styled after Toni's Wilted Mixed Green and Bacon Salad: INGREDIENTS Whisk Warm bacon grease from preparing 8 strips of thick cut bacon 2/3 cup apple cider vinegar 1 tablespoon sugar 2 teaspoons granulated sea salt 1/2 teaspoon freshly cracked pepper
Toss 2 lbs. mixed greens - any combination of baby spinach, baby kale, Tuscan kale (ribs removed and chopped) Swiss chard, watercress and dandelion greens 8 strips prepared thick cut bacon, crumbled into bacon bits 1/2 cup thinly sliced radishes 1/2 cup thinly sliced red onion 1 cup halved cherry or grape tomatoes 2-3 sliced eggs 1/2 cup crumbled blue cheese
INSTRUCTIONS In a large skillet brown bacon and place on a paper towel. Retain rendered bacon fat in the pan and add sugar, vinegar, salt and pepper. Whisk until well combined and simmer on medium low heat until sugar is devolved. I an extra large salad bowl combine cleaned greens, bacon, radishes onion, tomatoes, eggs and cheese. Toss until well combined. Top evenly with warm dressing, toss again and serve.
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Be sure to follow me everywhere - enjoy! |
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