• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated.

Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic.

Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

source: Alton Brown @ FoodNetwork.com

• 6 plum tomatoes, seeded and finely diced (yields about  1 1/2 cups)
• 1/4 cup finely chopped onion
• 1 clove of garlic
• 1/4 cup snipped fresh cilantro
• 1 1/2 tablespoons fresh lime juice
• 1/2 teaspoon salt. course. seriously.
• 1/8 teaspoon ground red pepper

I’m not even sure why you’d need instructions here… i mean really. ITS SALSA! Usually, doubling the recipe as listed above makes enough to get the party started.

Place tomatoes and onions in a large bowl. Add cilantro, lime juice, garlic, salt and pepper. Mix gently. Its very important to let the salsa sit – for at least 30 minutes. This lets the flavors marry and gives the salt some time to create extra moisture in the mix by pulling water content out of the tomoatoes.

At this point, the salsa is a chunky mix that some may find hard to ‘chip’ up. Now, some may prefer it that way, which is fine… but not everyone does. If you don’t, one way to fix this situation is to take a cup of the salsa and puree it in a food processor. It is important to go slow here, one cup at time until your desired consitancy is reached.

source: original inspiration came from The Pampered Chef cookbook “All the best”

• 2 pounds of poblanos
• 4 pineapples
• 2 cups fresh cilantro
• 12 tbsp fresh lime juice
• 6 tbsp extra virgin olive oil
• 1 cup finely diced red onion
• 1 tsp kosher salt
• 1 tsp ground pepper
• 4 jalapeno peppers

Peel pineapples and slice into 1/4″ rings, removing the core. Cut the pineapples into 1/4″ cubes. Blister and blacken the poblano peppers over high flame, either on the grill or over the stove. Transfer the peppers to a paper bag, folding over the bag to lock in the steam. Let peppers rest for 10 minutes before peeling, and deseeding the peppers. Discard the tops and remove the white veins to reduce the peppers heat if desired. Cut peppers into a 1/4″ dice.

Optionals: Grill the pineapple slices over high flame for 10-15 minutes prior to dicing; being certain to char the rings without burning them. Also, the peppers do not necessary need to be peeled. Skipping this step will help retain some of the “subtle smokiness”.

In large bowl, combine the pineapple, peppers, and remaining ingredients and toss well.

source: epicurious.com

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour, plus more for pan
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 cup milk
• 5 cups wild or cultivated blueberries

and

• 1 cup all-purpose flour
• 1/4 cup packed light-brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, room temperature

Using the second set of ingredients. In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form. Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.

Heat oven to 350 degrees. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside.

In a medium bowl, sift together the flour, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.

Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.

Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 60 to 70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.

source: Martha Stewart

• 1 large cabbage
• 1 Vidalia onion
• 1 red pepper
• 1 large carrot
• 1 1/3 cup of apple cider
• 1 cup sugar
• 5 ounces vegatable oil
• 3 tsp. dry mustard
• 1 tsp. celery seed
• 1 tsp. salt
• 1 tsp. papper

Quarter and shred the cabbage into a large vessel. A large stock pot or a deep hotel pan is recommended. I like to use a mandolin set to 1/4″. Finely dice the onion, pepper, and carrot. Mix into the cabbage.

Add the liquid ingredients and mix well. Do the same with dry ingredients. Mix well. Now mix again. Seriously.

Refrigerate the coleslaw for several hours prior to serving. This will allow the flavors to marry.

• 1 10-ounce box couscous (1 1/2 cups)
• 1 pound ground beef
• 1 1/2 teaspoons ground cumin
• 1 1/2 tablespoons dried oregano
• Kosher salt and black pepper
• 4 tablespoons extra-virgin olive oil
• 6 scallions, sliced
• 4 plum tomatoes, quartered
• 1 seedless cucumber, cut into half-moons
• 3 tablespoons fresh lemon juice

Place the couscous in a large bowl and pour 1 ½ cups hot tap water over the top. Cover and let stand for 5 minutes; fluff with a fork.

Form the beef into 12 small ½-inch-thick patties. Sprinkle with the cumin, oregano, 1 teaspoon salt, and ¼ teaspoon pepper.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the patties and cook to the desired doneness, 4 minutes per side for medium.

Toss the couscous with the scallions, tomatoes, cucumber, lemon juice, the remaining 3 tablespoons of oil, 1 ¼ teaspoons salt, and ¼ teaspoon pepper. Serve with the burgers and hummus, if using.

source:Real Simple

• 2 cups (500 mL) all-purpose flour
• 1 cup (250 mL) sugar
• 1 tbsp (15 mL) baking powder
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) mashed ripe bananas (about 2 medium)
• 1/3 cup (75 mL) milk
• 3 tbsp (30 mL) vegetable oil
• 1 egg
• 1 cup (175 mL) milk chocolate chips divided.

Preheat oven to 350°F (180°C). Decide if you want to make muffins(or a loaf)…

Line muffin pan with cute little muffin papers. This makes clean up much easier in the end. (Spray bottom of loaf pan with nonstick cooking spray. )

In large mixing bowl, combine flour, sugar, baking powder and salt. Add bananas, milk, oil and egg; mix just until dry ingredients are moistened. Stir in 3/4 cups of chocolate chips.

Spoon batter into muffin pan (or loaf pan); sprinkle with additional chocolate chips.

Bake 60-70 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool in pan 10 minutes. Remove muffins (or bread) from pan to cooling rack; cool completely.

inspiration: Pampered Chef