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Guacamole

No need to spend a lot of money purchasing guacamole when it is to easy to make.

Ingredients

2 large ripe avocados

1 T lime juice

1 plum (Roma) tomato, chopped

1 T chopped fresh cilantro, if desired

1/4 t salt

Dash ground red pepper (cayenne)

Directions

  • Cut each avocado in half lengthwise around pit. Twist halves in opposite directions to separate. Scoop avocado flesh with spoon into medium bowl. Coarsely mash avocados with fork.
  • Stir lime juice, tomato, cilantro, salt and red pepper into avocados.
  • Serve guacamole with tortilla chips.

 

Alice’s Anytime Salad

Alice's Anytime Salad
There are so many wonderful variations available in this recipe – with meat or without, gluten free, perfect for using what you have to accommodate your needs.

Sausage meat or hamburger
Brown rice or substitute quinoa or whatever grain works for you
Zucchini
Tomatoes
Olives – sliced or a spoon of tapenade
Black beans
Herbs to taste – rosemary, parsley, oregano, sweet basil, cumin, salt and pepper
Olive oil and balsamic vinegar.

Brown the meat and cook the rice. Then combine with the other ingredients. Serve warm or room temperature. Add some feta if you have it on hand.

So versatile – I love it.

Pasta Kale Salad

Pasta kale salad

Here is a delightful side or main dish for a picnic or anytime you are feeling like sharing the wealth from your garden, i.e., kale and cherry tomatoes.  This is especially nice with chicken.  It  also works to add leftover chicken to the salad.

Prep: 10 mins      Level: Easy        Cook: 15 mins        Serves: 12

Ingredients:
1 pound bowtie pasta (farfalle) or whatever pasta you have on hand
3 T pine nuts or substitute chopped walnuts
¼ c olive oil
6 cloves garlic, minced
½ t salt, or more to taste
1 t black pepper or more to taste
Celery salt to taste
1 bunch kale, finely chopped
4 oz Parmesan cheese, shaved
2 T Balsamic vinegar

Preparation:
Cook pasta according to package directions. Drain, rinse with cold water, and add to a large bowl. Set aside.

In a large skillet, heat olive oil and garlic over low heat so that the garlic slowly infuses the oil. When the oil starts to cause the garlic to sizzle, stir around so the garlic doesn’t get too brown. When garlic starts to turn golden, add salt and pepper, stir, and set aside for 5 minutes.

I confess I used chopped walnuts and garlic powder, and the salad was still fabulous. My premise is always to use what you have and keep it simple.

After 5 minutes, pour the oil mixture (scraping the salt, pepper, and garlic) all over the pasta. Toss to combine and set aside.

Add kale and nuts to the pasta and toss it all together. Add Balsamic. Add Parmesan shavings and toss. Taste for seasonings and add more salt and pepper if needed.

Chill for at least 2 hours before serving or not. It’s great at room temperature.

(Hint: This is great warmed up and served as a hot pasta dish!)

Warm creamy basil spread

Lots of basil in your garden?  What to do?  This recipe is a little different and so easy.

1/2 c Italian dressing (from a bottle or homemade)

1/4 c fresh basil leaves

12 slices French bread, 1/4″ thick (or consider cucumber or zucchini slices – use your imagination)

1 c salsa

4oz cream cheese

1 t grated Parmesan cheese

Place dressing and basil in blender container; cover. Blend to form a paste. Spread about 1/4 t of the dressing mixture onto each bread slice. Broil 4″ from heat about 1 minutes or until lightly toasted. Set aside.

Pour salsa into small shallow ovenproof dish. Place cream cheese in center of salsa; sprinkle with Parmesan cheese. Broil 5 minutes or until golden brown. Garnish with additional chopped fresh basil, if desired.

Arrange toast slices around edge of platter. Serve with cream cheese mixture.

Just typing this is making my mouth water. Enjoy!sweet basil