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.
In a slow cooker, combine the beans, tomatoes, corn, onion and bell pepper. Place the chicken breasts on top of the mixture.
In a large bowl, mix the enchilada sauce and the broth, gradually mixing in the milk until smooth. Pour sauce mixture over the chicken in the slow cooker.
While the grill is heating, place the maple syrup, mustard and chives in a sauce pan and boil for 1 minute.
Preheat oven to 350 degrees.
In a food processor, blend cream cheese, mayonnaise, sour cream and garlic cloves until smooth. Add 1⁄2 cup Parmesan and the mozzarella and pulse until well combined. Add artichokes and seasonings and pulse until just combined.
Place in an oven safe dish and sprinkle remaining Parmesan cheese on top.
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.
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.
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.
In a sauce pan, comnine the quinoa and the broth and bring to a boil. Reduce heat to a simmer and cover. Simmer for about 10 minutes or until done.