I never seem to plan in advance when I’m shopping for ingredients, and this can be a real issue with avocados. They’re everywhere right now, but they’re not always ripe when you need them on demand. Per usual, I waited until the last minute again and was left with only rock-solid Hass avocados at the market. But next to the Hass variety were larger, lighter avocados from Florida that were just the ripeness I needed. They are a bit less creamy than a Hass avocado, but they taste just as delicious and have less fat. With two giant Florida avocados in hand, I decided to make a quick, no-cook dinner.
Continue Reading Summer Fest: No-Cook Avocado, Shrimp and Mango Salad
T-minus three days to Cinco de Mayo! Ole! It’s time to start thinking about guacamoles, salsas, and of course the iconic and refreshing margarita. Can’t wait until Sunday to start the fiesta? Here’s a Frozen Mango Margarita to get you sipping.
Frozen, diced mango offers a punch of sweet flavor while also acting as ice cubes in this blended margarita. Forgo the horrible sweet-and-sour-mix for fresh lime juice to transform this cocktail into something citrusy and stunning. And it simply wouldn’t be a margarita without cool, silver tequila and Cointreau. The directions are simple: just blend until smooth and serve with some delicious food.
Get ready for the weekend and turn out pitchers of our favorite cocktail from south of the border.
Bottoms up, Amigos!
Continue Reading Thirsty Thursday: Kick Off Cinco de Mayo Weekend with a Margarita
White on Rice Couple - Todd and Diane
Welcome late-spring, a time when you can rip your dinner out of the ground, rinse it, and eat it raw. Or you can roast it, dress it with olive oil and mint, bake it in a gratin, or pile it on a sandwich.
Continue Reading Craving: Radishes; Some of Yours, Some of Ours