Guacamole de Frutas

Guacamole de Frutas (Shape Magazine, December 2011)

I found this in the magazine and waited until summer to give it a try, only to have the hardest time finding pomegranates!  Luckily I did, and this was worth the wait since finding it in December!

Serves: 4

2 Hass avocados

1/2 tsp lime juice

1/4 yellow onion

1/2 mango, peeled and diced

1/2 peach, diced

1/2 Granny Smith apple, diced

1/4 habanero or jalapeno pepper, ribs and seeds removed, small diced

1 tsp basil, julienned

2 tsp pomegranate seeds

salt

Mash avocados with lime juice.  Add the rest of the ingredients and serve with tortilla chips or cinnamon-sugar pita chips.

Nutrition per 1/2 C:

Calories: 149

Fat: 10 g (1 sat)

Carb: 15g

Protein: 2g

Fiber: 6g

Spinach Strawberry Salad

This is as close as Andrew’s Aunt Linda and I can get to Cafe Patachou’s (a Carmel, IN French bistro) salad by the same name.  Aunt Linda even begged the chef personally for the vinaigrette recipe, and was rewarded with at least the ingredients, if not in exact measurements.  We make it constantly in the summer.

For 4-5 servings:

1 package baby spinach leaves

1 pint fresh strawberries, hulled and quartered

1/2 (or less) red onion, sliced

1/2 C candied walnuts or pecans

1/4 C gorgonzola or feta cheese crumbles

1/2 C croutons

Vinaigrette:

1/3 C olive oil

3 tbsp balsamic vinegar

2 tsp Dijon mustard

1 tsp honey

salt and pepper

Notes:  

-Slice onions to your preference: thin for less strong, thick for a stronger onion taste

-You can use feta, goat, gorgonzola or blue cheese here based on your affinity for blue cheese

-Definitely use (or make your own) candied nuts–it’s crucial!

-The dressing makes about a half-cup, which is more than you’ll need for this salad.  Refrigerate the rest and use again on your next salad!

Pumpkin-Red Pepper ‘Hummus’

This is a really neat alternative to regular hummus, especially in the fall.  It’s pumpkin-y with a hint of red pepper and garlic–very savory!  I like it with multigrain pita chips!

Pumpkin-Red Pepper “Hummus”

(adapted from Sandra Lee Semi-Homemade, Sept/Oct 2011)

1 15-ounce can pumpkin puree

2 red bell peppers

2 cloves garlic, minced

1/2 C walnuts, toasted

1 tsp salt

2 tbsp extra-virgin olive oil

Place red peppers under the broiler, char until skin on all sides is almost black and wrinkled.  Immediately place both peppers into a glass bowl and cover with plastic wrap.  Set aside.

Place pumpkin puree, minced garlic, toasted and chopped walnuts and salt into a blender or food processor.  Once cooled, peel skin from red peppers and roughly chop.  Place peppers and olive oil into blender or food processor.  Pulse until consistency is smooth and uniform.  Add more olive oil or water if necessary.

Nutritional Information: per 1/4 cup

62 cal, 8.73g fat (.88g sat), 0g cholesterol, 422 mg sodium, 7g carbs, 3.6g fiber, 2.46g protein