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- 3 large avocados, halved, pitted, peeled
- 2 tablespoons fresh lime juice
- 1 cup chopped fresh watercress tops
Cube avocados into medium bowl of cold water; drain well. Place in large bowl. Add lime juice and mash coarsely. Mix in watercress; season to taste with coarse salt and pepper. DO AHEAD Can be made 2 hours ahead. Cover and chill.
Pommery NV Brut Royal Champagne ($40) is kosher and pairs well with the latkes and the rest of the menu.
Nutritional ContentOne serving contains the following: Calories (kcal) 101.4 %Calories from Fat 81.4 Fat (g) 9.2 Saturated Fat (g) 1.3 Cholesterol (mg) 0 Carbohydrates (g) 5.7 Dietary Fiber (g) 4.2 Total Sugars (g) 0.5 Net Carbs (g) 1.5 Protein (g) 1.4Reviews Section
- 300g (10oz) spaghetti
- 1 clove garlic, peeled and roughly chopped
- 50g can anchovies in oil
- 1tbsp capers, drained and rinsed
- 2tbsp olive oil, plus some extra
- 125g (4oz) bunch watercress, trimmed and washed
- About 4tbsp freshly grated Parmesan, to serve
- Freshly ground black pepper
Add the pasta to a pan of boiling, salted water and cook for 8-9 mins.
Meanwhile, put the garlic, anchovies with the anchovy oil, capers and the olive oil in a large jug and whizz with a stick blender to make a paste.
Add the watercress and whizz again until it is finely chopped.
Drain the pasta, adding 4tbsp of the pasta cooking water to the watercress sauce. Put pasta back in the pan, stir in the sauce, then divide between 4 hot bowls. Sprinkle with Parmesan and freshly ground black pepper, and drizzle with a little more oil, if you like.
The last few months of intense cookbook-ing have been a complete blur, but I know that someone mentioned kale guacamole somewhere along the way. I think my friend Colleen said Whole Foods offers it? I love kale, and I love avocados, so I couldn’t resist the temptation to remix a classic.
After trying kale guacamole, I can report that I’m a big fan. It’s extra fresh and green, thanks to the kale, which mostly disappears into the guacamole but adds a nutrition boost along the way. Granted, classic guacamole is perfect as is, but if you’re looking to change things up, give this guacamole a try. It’s especially easy to make if you have a food processor, although you can make it by hand, too (see my recipe notes).
Did you notice my text overlay on my first photo? I made it with a new app called Adobe Post. I’m so pleased to be kicking off a partnership with Adobe, to show how I remix my photos with their new app. Adobe makes my favorite software products, like Lightroom, which is where I organize and edit my photos, and InDesign, which is where I create and edit my media kits.
Adobe Post helps everyone—from middle schoolers to experienced designers—create beautiful graphics that combine photos and text. They offer templates designed around food, crafts, business, travel, seasonal, and lifestyle. You can also start from scratch and use their tools to make your own. It’s so fun that I’ve been decorating photos of Cookie in my downtime, and I love that I can make graphics for Pinterest and Facebook from my phone.
They really thought of everything for this app. You can squeeze and expand text boxes, and the text will automatically reconfigure itself to makes the best use of the space. Their templates even apply photo filters, and automatically select colors that complement your photo. You can customize everything to your heart’s content. Best of all? Adobe Post is free in the Apple Store. I’ll be sharing a few of my creations on Instagram over the next couple of months. Please share yours, too, so I can go check them out!
Romaine and Watercress Salad with Cilantro Vinaigrette
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This salad, inspired by the spiced pepitas (pumpkin seeds) and lime- and cheese-laden corn you’d find at food stalls all over Mexico, goes beautifully with our Pork Mole Tamales or our Carne Asada.
What to buy: Queso fresco is a mild white cheese that doesn’t melt when heated. It can be found in the refrigerated cheese case of most grocery stores or at specialty cheese shops or Latin markets. If you can’t locate it, feta cheese is a good substitute.
This recipe was featured as part of our Tamales for the Holidays project.
Preheat the oven to 220 ºC.
Halve the avocados and remove the pits. If the hole from the pit looks small, scoop out a small amount of avo at a time until it can hold an egg.
Arrange the avocado halves on a baking tray lined with baking paper, and line the hollows with strips of smoked salmon.
Place 1 teaspoon of Westfalia Plain Guacamole into each avocado half. Crack each egg into a small bowl and spoon the yolks into the avocado and fill with the egg white.
Bake for 15-20 minutes. Season with salt and black pepper and serve warm with sprigs of fennel or watercress.
Everyone has opinions about guac. Some, like us, like it simple. We prefer to let the flavour of our avo's shine. Others like to go crazy on the mix-ins: spices, tomatoes, garlic, etc. If that's your thing, this guacamole is the perfect jumping off point. Add whatever you like! Just don't forget the corn chips. 😁
Can I make this guacamole in a food processor?
Totally! We prefer a chunkier guac, so we like to mash everything together by hand. If you prefer smooth guac, the food processor is perfect. If you still like a little texture, try pulsing the mixture and check frequently to make sure it's not getting too smooth.
Can I make this guacamole in advance?
Like most dishes made with avocado, the fresher the better. However, if you'd like to prepare the guacamole ahead of time, press a layer of cling film directly on top of the surface of your guacamole so that no air is touching the dip. Secure with a lid and store in the refrigerator for up to 2 days.
How do I ripen my avocados faster?
We find placing unripe avocados in a paper bag with an apple does the trick! Make sure to roll up the top of the paper bag, and keep at room temperature. They should be noticeably softer in 12 hours!
I don't like fresh jalapeños, what can I use instead?
If you don't like messing with fresh jalapeños (we don't blame you!) pickled jalapeños are a great alternative. If you want to leave out the peppers entirely, a couple big pinches of crushed red pepper flakes, or a couple teaspoons of your favourite hot sauce are perfect additions to give your guac a kick.
Inside this microgreens recipe
Infinite Harvest’s Sunflower Microgreens have crunchy leaves and a nutty flavor.
Avocados are packed with nutrients, healthy fats, and fiber.
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Shrimp, Leek and Watercress Stir-Fry
Leeks are always available in markets, but right now, some are more slender and tender.
Spring leeks harvested young measure less than an inch in diameter, and their dark green tops are soft enough to eat. That means less food waste and more flavor in this super-fast stir-fry in which land meets sea, the earthy sweetness of leeks and mild red chiles highlighting shrimp’s natural sweetness.
Watercress, which is especially peppery in spring, offers a savory counterpoint.
Growing up in a Cantonese American home, I ate my greens either cooked in stir-fries or raw in salad. In this dish I combine the two techniques. Most of the watercress is wilted to tame its sharp edge, but a handful of tender leaves and flowers are simply scattered on top. They add a refreshing brightness to the steaming hot stir-fry.
And that’s what you’re going for — a stir-fry so hot it’s still steaming when you serve it. In Chinese it’s called wok hay, which translates to “breath of a wok.” But you don’t actually need a wok to get that effect. Whether you’re using a flat-bottomed skillet (not nonstick!) or a wok, be sure to get it so hot that it’s nearly smoking before you even add the oil. You’ll know it’s ready when you fling a bit of water on the surface and the water dances right back out.
That crazy-hot pan will char the leeks enough to sweeten them but leave them with a little crunch. If you can’t find slender leeks (insider tip: they’re at Chinese supermarkets year round), you can use thick ones too. Just cut off the fibrous dark green parts that will leave you chewing endlessly and slice the parts you’re using in half lengthwise. Maybe it’ll add a few minutes to your prep time, but you’ll still have a full meal on the table in record time.
Gazpacho Recipe '> Gazpacho Recipe
I have a couple wonderful secret ingredients that do wonders with this perennial favorite: Watercress, and capers. The upgrade will certainly not be lost on you: Liquid salad never tasted so good. Do not be tempted to substitute stem tomatoes, or grape or cherry tomatoes, to make gazpacho, no matter how luscious they look. For gazpacho we want much meatier tomatoes here, like plum or beefsteak.
- 8 plum tomatoes, halved (or 4 beefsteak tomatoes, quartered)
- 1 seedless cucumber, unpeeled cut into large chunks
- 1 medium red onion
- 2 red peppers, seeded and quartered
- 6 ribs celery, peeled
- 4 large cloves garlic
- 1 bunch flat parsley, stems and leaves
- Half a bunch watercress, stems and leaves
- 1/4 cup capers
- 4 cups bottled tomato juice
- 1/2 cup olive oil
- 1/2 cup fresh lemon or lime juice
- 3 tablespoons bottled hot sauce, or a little more to taste
- 1 tablespoon cumin
- 3 tablespoons paprika
- Salt and pepper to taste
In a blender or food processor, in batches, blend all ingredients until smooth. If you like it chunkier, stop blending before it gets completely smooth. If necessary, thin the mixture with cold water. Serve chilled, topped with lemon or lime slices. Makes a dozen ample servings.
Variation: For a main course, add a handful crumbled mock crab in each bowl after you spoon the soup, and a generous dollop guacamole (I keep my guacamole extra simple, in prevision of all the flavors it will be paired with: Mash avocadoes with lemon juice, salt and pepper and bottled hot sauce to taste)
Guacamole Green Goddess Chopped Salad
Mix the ingredients for the dressing in a big salad bowl. Make sure to add ½ teaspoon of Morton ® Fine Sea Salt, which will help bring out the flavors of the chopped herbs.
Toss in the radishes, cucumber, celery, red onion, peppers and radicchio until everything is well coated.
Add the tomatoes, watercress, arugula, and mint and toss just enough to get everything evenly dressed. Toss a few times just before you serve.
*Morton ® Fine Sea Salt crystals dissolve quickly in order to blend easily, which make it ideal for marinades, soups, sauces and dressings.
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