Green Pea Guacamole


Is there anything better than freshly-made guacamole in the summertime?

Apparently, New York Times food columnist Melissa Clark sparked outrage across social media yesterday after publishing a recipe that encourages English peas to be used as a replacement for avocados into the traditional guacamole dish.

Everyone from President Obama to Jebb Bush weighed in on twitter; it seemed as if no one was willing to support the mushy green replacement for the vibrant creamy avocados (even though the local drought out west has been drying up the California avocado crop and subsequently their prices have skyrocketed in stores).

Where do I net out?

Well, I made a Green Pea Guacamole last year and will admit that the new variety was a beautifully vibrant and well-received dish for all of my guests. However, I must admit, I did compromise.  I added green peas in addition to the avocado which rendered a nice sweet compliment to the warmth of the avocado.  In fact, the peas’ lacy sweetness might even make you raise your eyebrow and say, “Aha, this is good.”

Honestly, simply add in some coarse sea salt, hot sauce  and then serve your dip with blue corn chips and you’re set for a wonderful variation on a celebrated dip.

Walk into a party with Green Pea Guacamole and I promise you’ll definitely get the attention you deserve– hopefully not with a tweet from Obama or Bush!

I loved the Green Pea Guacamole and will definitely make it again but no one can deny that freshly-made guacamole with Haas avocados (my fave) is unrivaled.

Have you seen my video on how to make tradition quacamole?  If not, watch here, it’s way too easy:

 And, you will certainy enjoy the Green Pea Guacamole too!

Summer Broccoli Salad


When I’m in a pinch for green side for a meal, I go to broccoli. Usually it’s served sautéed with some olive oil, sea salt and a sprinkle of fresh Parmesan cheese.

During the dog days of summer, cool broccoli for crunch in a salad definitely sounds more appealing than some warm sautéed broccoli.

Fresh chilled broccoli salad is an ideal side to any lunch picnic or dinner. With raisins, raw broccoli, BACON, some red onions and a bit of mayonnaise, it satisfies all the taste buds and more! And, it tastes just as good the following day.

The confluence of the sweet, salty, creamy flavors is insane.

Just another side dish add to your repertoire.  Feel free to experiment with other vegetable additions and share here.

Try it!

Mango, Avocado and Black Bean Salad

mango avocado black bean

My prerequisites for a summertime salad are: it must be easy to make,  it muse take little to no time in the kitchen, and it must taste light and refreshing.  Oh, and bonus if it incorporates the use of fruit.

This Mango, Avocado and Black Bean salad recipe is one of my favorites because it contains all of the qualities listed above.  And, it’s beautifully colorful too.

We do love mango and try to get our fill during the summer either as a casual snack, sliced into pieces, or in our soup recipe, chilled Mango Gazpacho –it’s a nice precursor to any grilled meal.

The beset part about the salad is that it will keep in the refrigerator for a few days and the flavors keep improving.  And, you can get creative and  serve it with crunchy vegetables like cucumbers and/or jicama.  Obviously this is ideal for BBQs and picnics.


Chilled Cucumber Soup

How refreshing does this look?

How refreshing does this look?

Summer is upon us.  Just as we switch out our clothes from winter to summer, so too can we change our recipe repertoires to augment the changes in the season.

Move over slow-cooked stews, hearty chillis, and dense casseroles, and say hello to lighter dishes evoking fresh, tangy flavors to compliment the summer breeze!

When most people think of a “summer” dish, soup probably doesn’t immediately come to mind. Summer warrants cool and refreshing, not hot and comforting.

That’s why I adore experimenting with chilled soups. They’re the most refreshing appetizer to any summer meal and they’re beyond simple to make.

My mom was known for her Chilled Cucumber Soup.  It always perked eye brows and taste buds whenever it was served.  She usually whipped up a fresh batch before we went over someone’s house for dinner.  The Cusinart would be humming as the cucumbers and yogurt and buttermilk were mixing.  After her pinky finger taste tests, when she was satisfied with the taste and consistency of the mixture, she’d pop the finished product in her large round Tupperware container for a few hours to chill and set in the fridge.

Then, off to the neighbors we’d go.  No bowl of Judy’s Cucumber Soup would be complete without her generous dollop of fresh sour cream to help pollinate all of the different flavors.

Try if for yourself.

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