The buttery rich flavor of avocados and the natural health benefits from eating them, make this recipe a “must” to have on hand. Full of vitamin E, potassium, magnesium, fiber and those heart-healthy monounsaturated fats, everything about avocados is great. Hence the name great guacamole.
3 medium, ripe tomatoes 1/4 medium white onion 1 jalapeno 2 garlic cloves 1 tablespoon fresh squeezed lime juice 1 tablespoon fresh cilantro 1/2 teaspoon red wine vinegar 1/2 teaspoon salt
Stem tomatoes, slice in half and place on hot grill with onion, jalapeno and garlic. Grill for 10 minutes or until nicely charred. Peel and seed jalapeno. Peel garlic cloves. Put jalapeno, tomato, onion and garlic in blender with remaining ingredients and puree until smooth. Chill and serve. Makes 1 1/2 cups.
2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons lard, vegetable shortening, or butter 1 1/2 teaspoons active dry yeast (optional) 1/4 cup warm water (110°F, 45°C) about 1/2 cup milk at room temperature vegetable oil for deep-frying
Rosemary Roasted Vegetable Enchiladas with Goat Cheese & Pesto
For the vegetables 8 oz. Brussels sprouts, halved 3 medium carrots, chopped 2 medium parsnips, chopped 2 zucchini, cut into 1/2 inch circles 1 small yellow onion, chopped 4 tablespoons olive oil Kosher salt and freshly ground black pepper, to taste 2 sprigs fresh rosemary, leaves removed