Whether you’re getting your feast together for the crowd coming to watch the big game, or you just want to have something delicious for dipping chips and veggies, this is a great go-to recipe with plenty of lime juice and zest to give it personality and zing.
3 ripe avocados
¼ cup finely chopped cilantro
¼ cup diced red onion
Juice and zest of 2 limes
1 small jalapeno pepper, seeded/deveined/diced or ½ of 4 oz can mild diced green chiles
½ tsp salt, plus more to taste
½ tsp ground cumin
½ tsp garlic granules
Optional: 1-2 Roma tomatoes seeded/diced
Combine avocados, lime juice/zest, salt, cumin and garlic granules in a large bowl. Mash until ingredients are combined but still have some texture.
Fold in cilantro, onion, jalapeno/chiles and tomatoes. Adjust seasoning and serve.
Delicious, luscious and easy – what more can you ask for? Serve with fancy crackers or grilled baguette if you’re really feeling like going all out, otherwise enjoy on toast or bagels with figs and balsamic vinegar, or top with garden-fresh tomato slices…whatever gives you joy. Serves 4 – 6.
1 15 oz tub Organic Valley Whole Milk Ricotta
1 cup of your favorite fresh herbs, finely chopped, reserving a bit for garnish
2 Tbsp fresh lemon juice
1 Tbsp freshly grated lemon zest
1 garlic clove, finely grated
2 Tbsp high quality olive oil, plus more for drizzling
Salt & freshly ground pepper to taste
Mix together all ingredients well in a bowl. Taste and season with more salt and pepper as desired.
Shmear on crackers or baguette, drizzling a bit more olive oil and sprinkling reserved herbs.
The number of servings this recipe makes is 4-6, but once you get a taste of how the fresh herbs go with the balsamic vinegar and the smoky flavor of zucchini, you might want to eat it all yourself!
3-4 medium zucchini, sliced lengthwise, ¼-inch thick
3 basil leaves, chopped
2-3 Tbsp extra virgin olive oil
1-2 Tbsp balsamic vinegar (regular or white)
1 garlic clove, pressed or finely minced
3-4 mint leaves, minced
Salt and Pepper to taste
Extra olive oil for cooking, about 1-2 Tbsp
Preheat grill to medium-high. Toss zucchini slices with 1-2 Tbsp extra virgin olive oil and sprinkle on a few pinches salt and pepper.
Once the grill is hot, using tongs, rub an oiled paper towel over the grates to clean and prep cooking area. Using tongs, place zucchini on grill. Cover and cook 2-3 minutes. Flip and continue cooking, covered, 2-3 minutes more.
When zucchini is tender, remove from heat and place in a bowl. Drizzle in EVOO and balsamic, then sprinkle in garlic and fresh basil and mint. Gently mix. Add more salt/pepper as needed.
Can be served immediately, and it’s also good served cold!