Friday, May 25, 2012

Potato salad with olive tapenade

Boiled potatoes are great at absorbing flavors when dressed while warm. New potatoes steamed in their jackets, chopped and dressed with a tangy dressing of olive tapenade, sherry vinegar and olive oil is a refreshing change from the usual mayonnaise based potato salad. A little crunch from the sweet vidalia onions and some added freshness from the last minute addition of parsley makes a perfect potato salad just in time for the Memorial Day barbecue.


Potato salad with Olive tapenade

10 small baby potatoes, any color will do
2 tablespoon finely chopped Vidalia onions
2 tablespoons finely chopped parsley leaves

Dressing
3 teaspoons olive tapenade
2 teaspoons sherry vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt

  1. Boil the potatoes in the their jackets for about 15 minutes till fork tender. Drain and set them aside till cool enough to handle. (They should be warm - otherwise they will not absorb the dressing as well).
  2. Chop the boiled potatoes into quarters and place in a mixing bowl along with the chopped onions.
  3. Make a dressing with the tapenade, sherry vinegar, olive oil and salt. Pour over the potatoes and mix the dressing so that the potatoes are coated evenly. Let the potatoes absorb all the flavors for about an hour. Transfer to a serving bowl and mix in the chopped parsley.
  4. Serve at room temperature.
Serves 2 to 3

Note: Another potato salad that you might like : Grilled potatoes with basil vinaigrette

Sunday, May 20, 2012

Beetroot avocado and edamame salad

Yotam Ottolenghi is a London based chef who writes a column in the Guardian newspaper called the New vegetarian. I discovered his recipes a few years ago while browsing through the newspaper and fell in love with his creative vegetarian cuisine. He has an amazing knack of combining ingredients which you would not normally think of putting together. This colorful salad is an example of just that. I have adjusted the seasoning elements to suit our palate, but the essence of the recipe is the same.

Crunchy and slightly sweet beetroots, combined with sweet and sour pickled onions, creamy avocado and tender edamame are a great combination of flavors and textures. The herbs cut into the richness of the avocado and the lemon juice gives the salad an extra bit of freshness.

Beetroot, Avocado and Edamame Salad

2 small raw beetroots
1 small red onion, thinly sliced
2 tablespoons sherry vinegar
2 tablespoons extra virgin olive oil, plus a little extra to finish
¼ teaspoon superfine or caster sugar
2 teaspoon Tabasco or Mexican Cholula hot sauce
½ teaspoon kosher salt
Freshly ground black pepper
1 large avocado, peeled and thinly sliced
2 tablespoon finely chopped cilantro
2 tablespoons finely chopped fresh mint leaves
1 cup frozen edamame quickly blanched and refreshed in cold water

1.      Peel the beetroots and slice them very thinly, around 2-3mm thick. It is best to use a mandoline. [I have been using this set from Swissmar for the last 12 years and the blades have not worn out yet. Worth the investment if you do not have a mandoline].  Put the beetroot in a pot with plenty of boiling water and simmer for three to five minutes, until semi-cooked; it should still be crunchy. Drain and put in a large bowl.
2.      Add the red onion, vinegar, oil, sugar, chilli sauce, salt and pepper to the beetroot bowl and toss everything together gently with your hands are the best tool for this. [Use gloves since the beetroot will turn your hands pink.] Leave to one side for 10-15 minutes, then taste and see if you want to add more sugar, salt or vinegar – it needs to be sharp and sweetish.
3.      When you're ready to serve, spread half the beetroot mixture on a large platter or in a shallow bowl. Top with half the avocado. Drizzle one tablespoon of the lemon juice over the avocado. Sprinkle the  coriander, mint, and edamame over the avocado slices. Add the rest of the beetroot and arrange the remaining ingredients on top. Drizzle with the remaining lemon juice and a little oil and serve.

Serves 3 to 4

You might also like Beetroot salad with Greek Yogurt

Black eyed pea curry with yogurt and tomatoes

Black eyed peas are commonly eaten in India and Pakistan. However there are other parts of the world where they are eaten as well and have special significance. In the southeastern parts of the United States, Hoppin John made with black eyed peas is eaten on New Years day to bring good luck and prosperity for the rest of the year. This tradition is generally believed to date back to the Civil war . In Vietnam it is eaten in a dessert with coconut milk and sticky rice. Portugal, Greece and Africa have their specialties with black eyed peas as well.

I slow cook dried soaked beans instead of using canned beans, since it picks up a lot more flavor while it is cooking for a long time with the spices. Usually I add the cooked beans to a curry made with onions and tomatoes but today I made it a little more special and added some yogurt to the dish to give it another layer of flavor and the yogurt helps to create a silky sauce. The addition of cardamom and clove gives the curry a fragrant aroma. This curry freezes very well - hence feel free to double the quantity.

Black eyed pea curry with yogurt and tomatoes

1 cup dried black eyed peas (soaked overnight with 3 cups water)
½ inch piece of ginger grated
1 teaspoon coriander powder
½ teaspoon cumin powder
¼ teaspoon turmeric powder
½ teaspoon kosher salt
4 teaspoons canola oil
1 green cardamom
1 dry bay leaf
1 clove
1 cup finely chopped red onion
1 large clove of garlic, finely minced
1 medium plum tomato, finely chopped
½ cup plain yogurt
1 green chili, finely chopped

  1. In a 3 quart pot, add the soaked and drained beans, 2 cups water, grated ginger, coriander powder, cumin powder, turmeric powder and salt and cook over a medium heat for 30 minutes.
  2. In the meantime, heat a 8 inch skillet with canola oil and add the cardamom, clove and bay leaf. Sauté for 30 seconds and add the chopped onion and garlic. Cook the onion and garlic mixture over medium heat for about 5 minutes till the onions have softened and turned light brown.
  3. Add the chopped tomatoes and continue to cook for 5 more minutes till the tomatoes have broken down to mush.
  4. Add the chopped green chili (remove the seeds if you want to tone down the heat) and the yogurt a tablespoon at a time incorporating it into the tomato onion sauce. Continue to cook the yogurt sauce for about 6 minutes till the mixture is no longer white and the oil leaves the sides of the pan.
  5. After the beans have cooked for 30 minutes, add the tomato yogurt sauce to the beans and ½ cup water and continue to cook the beans for 10 more minutes at a medium low heat. Now add another ½ cup water as the mixture will begin to look dry and cook for another 10 minutes. Finally add ½ cup water and cook for the final 5 minutes. By now the beans should be soft but not mushy. Taste for seasoning. Serve with chapati, naan, or pita and a dry vegetable dish.
Serves 4

Tuesday, May 15, 2012

Rocky Road Brownies

This brownie recipe is from Alice Medrich‘s Chewy GooeyCrispy Crunchy Melt-in-Your-Mouth Cookies book. These are airy light brownies with a delicate crumb. They are also gooey from the marshmallows and the melted chocolate chunks, and crispy and crunchy from the nuts. To sum it up in one word - it is DELICIOUS without being overtly sweet.  The double dose of chocolate from the chunks as well as the cocoa are a chocolate lovers dream. 

As you can see from picture 3, that I have left out the chocolate chunks from a third of the brownies and I personally preferred that part of the tray, but the chocoholics loved the rest. So, if you are in the chocoholic camp, add the chunks, otherwise leave them out and the brownie will still be DELICIOUS.

Rocky Road Brownies


Picture 2 - After baking


Picture 3 - Before baking

4 oz unsweetened chocolate
8 tablespoons unsalted butter
½ cup plus 2 tbsp (2.75 oz) unbleached all purpose flour
¼ teaspoon baking powder
3 large eggs
1 ¼ cups (8.75 oz) sugar
¼ teaspoon salt
12 marshmallows quartered
OR 4 oz chewy caramels, cut into ½ inch cubes (Werther’s is recommended)
OR a combination of 9 marshmallows and 3 oz caramels
3 oz bittersweet chocolate chopped into chunks
1 cup (3.5 oz) coarsely chopped walnut pieces

Note: I used the marshmallow caramel combination

Equipment: A 9 inch square metal baking pan, the bottom and all 4 sides lined with foil

1. Preheat oven to 350°F. Position a rack in the lower third of the oven.
2. Melt the chocolate and butter in a heatproof bowl set directly in a wide skillet of barely simmering water. Stir frequently until the chocolate is melted and smooth. Remove the bowl from the water and cool to lukewarm.
3. Combine the flour and baking powder in a bowl and mix together thoroughly with a whisk or fork.
4. In the bowl of a stand mixer or a regular mixing bowl (if using a handheld mixer), combine the eggs, sugar, and salt. Beat on high speed until the mixture is thick, pale yellow and about double in volume 9about 2 minutes in a heavy duty stand mixer or a bit longer with a handheld mixer). Scrape the warm chocolate over the eggs. Fold with a large rubber spatula until the chocolate is partially incorporated.
5. Sift the flour mixture over the top and fold just until the chocolate and the flour are blended into the batter. Scrape the batter into the lined pan and tilt the pan to level the batter.
6. Distribute the marshmallow and caramel pieces all over the brownies. Poke the marshmallow pieces into the batter, leaving the tips exposed. Sprinkle the chocolate and nuts around the marshmallow and caramels.
7. Bake for 20 to 25 minutes until a toothpick inserted in a cakey part of the brownie comes out with a few moist crumbs.
8. Cool on rack. Lift the edges of the foil to transfer the brownies to a cutting board. Cut into squares. Serve warm or at room temperature.

Yield: sixteen 2 ¼ inch brownies

Sunday, May 13, 2012

Swiss chard and Mushroom tart

The last time I posted a recipe with Swiss and mushrooms, it was a pasta dish. I happen to like that combination, and this time it has worked very well in this tart. The juicy mushrooms and the refined taste of the Swiss chard when cooked, combined with slowly caramelized red onions made a great filling for this tart. I like my tarts without eggs; otherwise it begins to feel like quiche. Hence I skip the eggs and load up on the veggies. Finally I topped it off with a combination of salty aged cheddar and stringy mozzarella. Baked for 40 minutes in a medium hot oven, the tart gets a nice brown crust, and it is delicious.

I served it for dinner since it was quick as I had the dough left over from the previous Asparagus and leek tart that I had made. But it is a hearty lunch or a sumptuous first course for company as well.


Swiss chard and mushroom tart with a olive oil pastry dough

Tart Shell
Makes two 9 - 10 inch crusts and the trimmings make two 3 inch crusts

1 ¼ cups unbleached all purpose flour and 1 cup whole wheat pastry flour
¾ teaspoon salt
2 teaspoons baking powder
3 tablespoon extra virgin olive oil plus extra for spraying
  1. Sift the flour, salt and baking powder into a mixing bowl.
  2. Transfer the flour mixture to the food processor with the metal blade inserted. With the motor running,  add the olive oil, then ¾ cup water. When the dough comes together in a ball, turn off the motor. Scrape the dough out of the food processor and knead very gently on a lightly floured board just until the dough is smooth. Do not over work or the dough will be tough.
  3. Divide the dough into two equal pieces and shape each piece into a ball. Press each ball into a disk, about 4 inches in diameter. Dust lightly with flour if the dough is sticky. Wrap the dough in plastic and let it rest for and hour or longer at room temperature.
  4. Sprinkle a small amount of unbleached flour over your work surface. Put the piece of dough on it, and lightly dust the top with more flour. Roll the dough from the center to the far edge, in one direction only, turning the dough, until it is quite thin, with a diameter of at least 12 inches. Keep dusting lightly with flour if the dough sticks.
  5. Spray a 9 inch tart pan with a removable bottom with olive oil. Gently fold the circle of dough in half and lift onto the pan, with the fold in the middle of the pan. Unfold the dough so that it covers the pan. Press gently into the pan. Using the rolling pin, roll over the tart pan to trim the edges. Save the trimmings to roll once again to make another 3 inch tart.
  6. Preheat the oven to 375 F. Place the tart pan on a baking sheet and bake on the middle rack in the preheated oven for 7 minutes. Remove from the oven and set aside to cool before adding the filling.
Filling
5 large leaves of organic Swiss chard, with stems
6 oz button mushrooms or cremini mushrooms, cut into ¼ inch slices
1 medium red onion, peeled and thinly sliced lengthwise
1 ½ tablespoon olive oil
2 cloves of garlic, peeled and thinly sliced
Pinch of kosher salt
1 1/3 cups grated cheese [half sharp aged cheddar and half mozzarella]

1. Separate the leaves from the stems and chop the leaves into thin strips. Chop the stems into ¼ inch slices. 
2. Heat a large non-stick heavy bottomed skillet with olive oil and add the sliced onions and garlic. Cook over medium high heat for 4 to 5 minutes till the onions and garlic have softened and caramelized a bit. Add the sliced mushrooms and continue to cook till they have softened, for another 3 to 4 minutes. Now add the Swiss chard stems and cook for another couple of minutes. Finally add the leaves and a pinch of salt (the cheese is pretty salty – hence the pinch of salt) and continue to cook for a final 4 to 5 minutes till the leaves have completely wilted. Set aside to cool.
3. Fill the cooled tart shell with the Swiss chard and mushroom filling and top it off with the grated cheddar and grated mozzarella. Bake at 375°F for 40 minutes in the middle rack till the tart is completely cooked and the cheese is golden brown. Remove from the oven and set aside to cool for about 10 minutes on a cooling rack.
4. Remove from the tart pan and serve cut into wedges with a fresh green salad.

Serves 4 as a first course or 2 as a main course

Pan-fried silken tofu with ginger lime dressing

Silken tofu has less soy and more water and is harder to work with than regular tofu. Stir frying silken tofu is hard due to its custardy texture; pan frying silken tofu is actually quite simple. All you need is some kind of flour to form a barrier between the fat and the tofu. I like using rice flour for pan frying since it is really light and gives the tofu a very thin crisp crust. The textural contrast is great when silken tofu is cooked this way with the crisp crust on the outside and the soft silky texture inside.  I dress it with a gingery dressing of, fried ginger, tamari, lime juice and scallion. It makes a great first course for a Chinese meal.

Pan fried tofu with ginger lime dressing

12 oz organic firm silken tofu {Mori Nu brand}
1 tablespoon ginger, cut into 1 inch sticks
2 tablespoons + 1 tablespoon canola oil
1 scallion, cut into long slivers
½ cup rice flour
Salt to taste
2 tablespoons fresh lime juice
1 tablespoon tamari sauce
1 tablespoon chopped cilantro leaves

  1. Drain the tofu of the excess liquid and cut them into 1.5 inch rectangles and place on a kitchen towel to dry out the liquid.
  2. In the meantime, heat 2 tablespoons canola oil in a small skillet - (the smallest you can find, since you are trying to deep fry the ginger with the least amount of oil) and add the ginger strips. Cook for 2 to 3 minutes over medium heat till the ginger strips are golden brown and crisp. Remove with a slotted spoon and place in a small bowl. Mix the ginger with the tamari and lime juice and chopped cilantro leaves. Set aside to dress the tofu.
  3. Transfer the remaining oil as well as another tablespoon of canola oil to a 10 inch heavy bottomed non-stick skillet to fry the tofu.
  4. Dust the tofu pieces with rice flour just enough to form a light coating. Gently place them in the canola oil and fry over medium high heat for 2 minutes on each side. Remove with a slotted spoon and place in the serving dish. Sprinkle a little salt over the while it is hot.
  5. Drizzle the dressing over the fried tofu and sprinkle the scallions on top.
Serves 3

Note: Here are some other tofu recipes that you might like:
Tofu in a sweet and sour sauce
Kung Pao Tofu

Monday, May 7, 2012

Potatoes with Leek greens

Leeks and potatoes have been married for a long time like in a leek and potato soup. But the dark green parts of the leeks are never a part of the marriage. Most people discard them in favor of their lighter counterparts. But these greens have a lot of flavor and despite their tough leathery look, they are indeed quite soft and totally edible.

The potatoes are cut into matchsticks or julienne and the leeks greens are sliced finely. As you can see, I have one or two pieces which were not sliced finely, thanks to the knife not being as sharp as it should have been, but that does not really change the taste of the dish, as long as the majority of them are the same size. Finely minced garlic and a bit of jalapeno pepper for a fragrant kick, brings out the best in the leek greens.


Stir fried potatoes with leek greens

3 cups finely sliced leek greens
2 medium Yukon gold potatoes, peeled and cut into matchsticks (about 2 1/2 cups)
2 cloves of garlic, finely minced
1 teaspoon finely minced jalapeno pepper
1/2 teaspoon kosher salt
1 tablespoon canola oil

  1. Heat a 12 inch heavy bottomed non-stick skillet with canola oil. Add the minced garlic and jalapeno pepper and sauté for 1 minute till the garlic is light brown. Add the potato matchsticks and continue to cook over medium high heat till the potatoes also start to pick up some color. At this point add the leek greens and salt and cook over medium high heat till the leeks are completely wilted and the potatoes are soft.
  2. Serve as a side with a roasted meat or with a pita and a lentil curry.
Serves 2 to 3

Risotto with ramps, peas and ramp puree

Ramps and white asparagus are the first signs of spring. Ramps have such a short season from late April to early June and it is a great time to visit the farmers markets and get your bunch if your haven't tried them. They are a lot subtler than most people portray them to be and are a delicacy in upscale restaurants. I like to use them on top of a bruschetta and this time I used them to make risotto.

Ramps are also known as wild leeks is a wild onion native to North America. It has broad, smooth, light green leaves, often with deep purple tints on the lower stems, and a scallion-like stalk and bulb. Both the white lower leaf stalks and the broad green leaves are edible. It has a mild onion flavor if mixed into something like a risotto but just sautéed the flavor is stronger. I used the bulbs in place of onions in the risotto and sauteed the leaves and pureed them to be added at the end to give it the vibrant green color. If I had to make this again I would try to puree the leaves without sauteing them for a stronger ramp flavor. If ramps are not available where you live, you can buy it here.

Ramp and peas risotto with roasted white asparagus

8 oz ramps
1/4 cup fresh shelled green peas or frozen peas
1 cup arborio rice
3 to 4 cups of low sodium vegetable broth, simmering in a saucepan
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
a pinch of dry red chili flakes (optional)
Kosher salt to taste
½ cup freshly grated Parmesan cheese
Extra Parmesan cheese for the table

1. Clean the ramps just like you would scallions. Separate the leaves from the stems and bulbs. Thinly slice the white bulbs and the purple stems and set aside to be cooked with the rice. Chop the leaves and add it to a 3 quart heavy bottomed non-stick saucepan with 2 teaspoons of extra virgin olive oil. Sauté for a couple of minutes over medium low heat till they are just wilted. Remove and cool before pureeing.

2. In the same saucepan, add 1 tablespoon unsalted butter and extra virgin olive oil. Add the sliced ramps, and chili flakes if using and cook till they are translucent about 2 minutes. (It is important to ensure that they are not brown since they will change the color of the risotto).

3. Add the rice and sauté with the ramps till the grains of rice are well coated with the butter mixture and the rice is opaque. Add about ½ cup of simmering stock in the beginning and ¼ teaspoon kosher salt and stir until most of the liquid is absorbed. Continue adding ¼ to ½ cup of stock at a time and keep stirring until the mixture is creamy and a bit loose. [Making risotto is a labor of love.] The rice should not become mushy and should have a slight bite to it. This process takes about 20 to 25 minutes. If you are using fresh peas, add to the rice halfway through the cooking. If you are using frozen peas, add it to the rice 5 minutes before you think the rice is ready. Add the ramp leaf puree and the grated parmesan cheese after the rice is cooked and stir in to the rice. Taste and adjust the seasoning.

4. Serve with an extra helping of parmesan cheese

Serves 3

Note: White asparagus is another vegetable available from April to June. It is a lot sweeter than its green cousin and very popular in continental northwestern Europe. I have roasted them at 425 F for 30 minutes with some olive oil, salt and pepper and served them as a side with the risotto. They were a great accompaniment.

Saturday, May 5, 2012

Napa cabbage salad with miso dressing

Napa cabbage is also referred to as Chinese cabbage. It is a lot more tender and delicate than regular green cabbage. It is also used in Korean cuisine to make kimchi - a fermented spicy side dish.

I like to use napa cabbage in stir fries, since it cooks very quickly and lends a sweet flavor to the dish. It is also great eaten raw in slaw and salads. Here I pair it with some sweet red bell pepper and carrot and top it with a miso dressing.

The miso dressing is really special - it has the perfect balance of sweet, salty, sour and spice. I like to use Tamari soy sauce for dips and dressings instead of soy if I have it, since it has a rich, soft, smooth and balanced taste. Regular soy sauce on the other hand has a sharper taste. Tamari soy sauce is made with only soy beans but soy sauce has wheat in it as well. For a gluten free option, tamari soy sauce is a good alternative.

Napa cabbage salad with miso dressing

3 cups napa cabbage, finely shredded
1 cup red bell pepper, thinly sliced
1 carrot, shredded (I like to use the julienne cutter)
1 teaspoon black sesame seeds for garnish

Dressing
1 ½ tablespoon organic white miso paste
1 ½ tablespoon hot water
1 ½ tablespoon organic tamari soy sauce
1 ½ tablespoon rice vinegar
1 tablespoon clover honey
1 ¼ teaspoon hot sesame oil
  1. Mix the napa cabbage, red bell pepper and carrots and place them in a serving.
  2. Whisk all the ingredients for the dressing and drizzle over the salad. Garnish with a sprinkling of sesame seeds.

Serves 3 - 4

Friday, May 4, 2012

Black bean taco with mango salsa

We hadn't made tacos for a long time since my daughter and husband keep frequenting Chipotle Mexican Grill to satisfy their taco craving. According to them they make the best vegetarian tacos. Fresh, tasty and delightfully crunchy is how they describe it. But after eating this version of the black bean filling, my daughter has changed sides and prefers this to Chipotle's. I think the key is in slow cooking the onions and garlic and then cooking the beans further with the tomatoes. I took a short cut and used canned organic black beans, but you could definitely soak the dry beans and cook them first before making this recipe.

The tacos are filled with a black bean filling topped with guacamole and a sweet and tangy mango corn salsa. The black bean filling is spicy and the guacamole is creamy. The sweet corn and sweet and tangy mango complement the beans and the guacamole beautifully. It is a complete party in your mouth.


Black bean tacos with mango salsa and guacamole

One box of corn tacos (12 tacos)

Black bean filling

1 14oz can of organic black beans
1 cup chopped yellow onion
2 cloves of garlic, finely chopped
4 teaspoons canola oil
½ teaspoon kosher salt
1 ½ teaspoon taco seasoning (I used Trader Joes) or you can make your own. Click here for recipe.
7 oz San Marzano crushed or pureed tomatoes (½ a small can)

1. Heat a 3 qt saucepan over medium low heat with canola oil. When the oil starts to warm up, add the chopped onions, garlic and ¼ teaspoon salt. Cook over low heat covered for 10 to 12 minutes stirring occasionally till the mixture is soft and mushy.
2. Drain the can of beans and add it to the onion and garlic mixture. Add 1 ½ teaspoons of taco seasoning, half a can of the crushed tomatoes and the remaining ¼ teaspoon salt and cook covered over medium low heat for another 10 minutes. By this time, the beans would have been well seasoned and the tomato will be absorbed by the beans. Stir halfway through to ensure that the beans don’t stick to the pan. (I used a non-stick pan but it might still stick since the mixture is not very wet).
3. Allow to cool and serve.


Mango and sweet corn salsa

One medium sized Mexican mango or any mango that is tart and sweet
1 cob of fresh sweet corn
1/3 cup red onion, finely chopped
2/3 cup tomato, chopped
Juice of ½ lime
½ teaspoon kosher salt
1 teaspoon hot green chili, finely minced (you can discard the seeds if you don’t want your salsa to have a kick)
1 tablespoon cilantro, finely chopped

1. Remove the skin and the seed of the mango and chop into ¼ inch pieces and add to the serving bowl.

2. Remove the husk from the corn and steam for about 5 minutes. If the corn is tender it will cook very quickly. You don’t want to overcook the corn. Cool and scrape the kernels with a paring knife. (Hold the cob vertically with the stem side up in a large bowl and run your knife down the edges as close to the center as possible to scrape off the kernels). Transfer the kernels to the serving bowl.

3. Now add the onion, tomato, lime juice, salt and green chili and mix well. Taste and adjust the salt and lime juice as per your taste.

4. Finally add the chopped cilantro – toss lightly and serve.

Guacamole

One large avocado
2 spring onions, finely sliced, white and green parts
Juice of 1 lemon
½ teaspoon kosher salt
1 teaspoon hot green chili, finely minced
3 tablespoons chopped cilantro

1. Peel and pit the avocado and then make hatch marks with a knife. Scoop out the avocado with a spoon and place in a mixing bowl.

2. Add all the other ingredients and mix well, breaking up some of the pieces of the avocado to form a chunky guacamole. If you don’t like it chunky, you can mash up the avocado till it is almost a puree.

Serves as filling for 12 hard shell tacos

You might also like the Black bean and zucchini quesadilla