This recipe really came from one of our associate's mamas!
In a bowl or molcajete, combine avocados, tomato, onion, cilantro and jalapeño. Use pestle or a fork to smash and combine.
Season with salt and lemon juice a little at a time, tasting after each addition until desired flavor is reached.
Tip: Leave a pit from an avocado in the bowl to keep Guacamole from browning.
Grill corn either on the barbeque or in a skilled.
Toss beans and corn into a bowl. Top with tomatoes and add the salt and pepper to your taste. Mix gently.
Add cilantro, lime juice and a bit of olive oil. Mix gently again. Refrigerate for at least 30 minutes before serving.
*For Variety Add: 1 avocado, 3-4 green onions, sliced or black olives
In a large bowl toss together the spinach and the strawberries.
In a medium bowl whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries and toss to coat.
In a large pot of boiling, salted water cook potatoes until tender. Drain well.
In a large bowl, toss potatoes with the remaining ingredients until well coated. Transfer to a baking sheet.
Bake at 375 degrees for 25-30 minutes until browned and fragrant.
Preheat oven to 400 degrees.
In a bowl, toss Chanterelles with 2 tablespoons olive oil, salt and pepper. Arrange in a single layer on a baking pan and roast for 15 minutes.
Cook quinoa according to package instructions.
In a small skillet, heat olive oil over medium heat. Add mushrooms, asparagus, salt and pepper and cook until tender.
In a large bowl, combine all remaining vegetables. Stir in the quinoa, mushrooms and asparagus. Drizzle with the lime juice and mix well.
Looking for a healthy option? You've found it!
In a crock pot, add all ingredients. Cook on low for 8 hour or high for 4 hours, stirring occasionally.
*For a chunkier sauce, leave apples diced. For a softer sauce, mash apples as they soften.
In a saucepan, bring the broth to a boil. Add the quinoa, reduce heat to a simmer, cover and cook for about 15 minutes, or until quinoa is tender and has opened.
In a bowl, toss the quinoa with the garlic, parsley, thyme, salt and onion. Sprinkle with lemon juice and serve warm or at room temperature.