Summer Guacamole

Simple guacamole is a beautiful thing and well worth celebrating.  Buttery, rich avocados with only lime, cilantro, and salt can be sublime.  Every once in a while, though, I find it refreshing to step outside the box and mix up the routine with some extra summer veggies.  Right now is the perfect time to do that, at least in Texas, where we have corn, tomatoes, and jalapenos running out our ears. 

Incidentally, the extra vegetables help spread those pricey avocados just a little farther, without resorting to fillers like sour cream or mayonnaise, making this a great recipe for a get-together that won’t break the bank.  We served ours on taco salads tonight, but it’s equally tempting as an accompaniment to grilled chicken or shovelled onto chips.

Avocados provide a great source of healthy fats, potassium, and cancer-fighting nutrients.  For more information on their health benefits, including their ability to lower cholesterol levels, go here.

 

2 large ripe avocados, pits reserved
raw kernels from one large ear of corn
2 tomatoes, seeded and chopped
1 jalapeno, seeded and minced
1/4 medium onion, minced
2 cloves garlic, minced
juice of 2 medium limes
small handful cilantro, chopped (about 1/3 cup, packed)
1/8 teaspoon cumin
1/4 teaspoon high-quality sea salt or to taste
freshly ground black pepper

Mash 1 1/2 avocados in a bowl and add remaining ingredients.  Chop the remaining avocado half and stir gently into the mix.  Add the pits when storing to prevent browning.  Enjoy!

Read Full Post »

Menu Plan Monday, June 16

I have got a lot of catching up to do in this house, especially when it comes to using up the fantastic vegetables I’ve been buying at the farmers’ market.  The meals I had planned for last week produced a lot more leftovers than I anticipated, so I never did get to all of the goodies.  At times like these, I am so thankful for the white board I’ve been keeping on my fridge that lists all of my perishables.  I was able to quickly take stock of what needs to be prepared ASAP (I put a little blue dot by those items), then add the new veggies I got on Saturday. 

Wanna peek at my farmers’ market bounty?

In addition to the gorgeous corn, eggplant, tomatoes, yellow squash, and jalapenos, I made away with this unidentified bad boy:

I also grabbed a butternut squash, real free-range eggs, raw goats’ milk, and some raw goat chevre (garlic flavor!).  Yum!

From last week’s market, I still have 3 pattypan squashes:

And these UFO-like squash:

I also have a white acorn squash and that illustrious French heirloom squash to which I referred last week (photo shoot still to come).

With these foods in mind (though some will have to wait until next week), and considering the straggling lettuce, green onions, green beans, and red and green cabbage in my fridge, I present this week’s dinner menu:

Monday:  Fajita Beef Taco Salads, made with gluten-free homemade taco seasoning, homemade salsa, green onions, tomatoes, black beans, guacamole (recipe to come), and cucumbers

Tuesday: Tuna Salad Stuffed Peppers (made with raw soured cream rather than mayo), raw cabbage salad, sliced tomatoes

Wednesday: Crockpot BBQ Chicken (recipe to come), steamed green beans, Cabbage with Mustard and Horseradish, sliced tomatoes

Thursday:Grilled salmon (recipe to come), sauteed pattypan squash with mint and basil, Carrot Salad in Basil Vinaigrette, Chilled Squash and Leek Soup

Friday (Date Night): Leftovers

Saturday: Grilled turkey burgers, ratatouille, quinoa pilaf

Sunday: Eat out

In addition to the items listed, we eat cultured vegetables with every meal.  Someday I’ll get around to including our breakfasts, lunches, and snacks on the menu plan here, but that will have to wait.  I’ve got to run now.  It’s a busy, busy day!

For more Menu Plan Monday fun, visit Laura, The Organizing Junkie.

Read Full Post »