Monday, October 2, 2017

Black Pepper Tofu Stir-Fry

I've had this tofu recipe saved on Pinterest for a while and we were feeling in the mood for a good tofu stir-fry. With all of the pepper in this dish, it has a kick, so if you do not enjoy spicy it's not for you. Overall we liked it a lot, I wished that I had made a little bit of extra sauce to pour over the rice as well, but that is such a small detail compared to the overall dish.

The black pepper sauce gives the tofu so much flavor and this dish was so easy to make it really did take no time at all in the wok. 

Recipe slightly adapted from The Little Spice Jar

Stir Fry
-1 (12-14 ounce) block extra firm tofu
-1 heaping tablespoon cornstarch
-1/2 teaspoon salt
-3 tablespoons oil, divided

Black Pepper Sauce
-2 large shallots or 4 small, thinly sliced
-6 cloves garlic, minced
-2 red fresno chilis, sliced
-1 tablespoon ginger paste
-2 tablespoons EACH light soy sauce, sweet soy sauce and hoisin
-1 tablespoon pepper medley
-2 tablespoons light brown sugar
-1 tablespoon rice vinegar
-1/4 cup water + 1 tablespoon cornstarch
-6 scallions, cut into 1 inch strips

Press the excess moisture out of the tofu for about 15-20 minutes. Then slice into cubes and toss in the cornstarch and salt to coat.

While pressing the tofu prepare the black pepper sauce. Combine all of the ingredients and stir until combined together.

In a large wok heated over medium-high heat add 2 tablespoons of oil and swirl to coat. Add the tofu into the wok and let fry for 5-6 minutes, flipping as needed to ensure that each side is evenly browned. Once the tofu is cooked, remove and set aside. Add one more tablespoon of oil and then add the shallots and saute until they are cooked down. Add the garlic and chilis and saute for 3-4 more minutes. Add the ginger paste and then the tofu. Now finish with the black pepper sauce and stir to coat all of the ingredients in the black pepper sauce. Cook until the sauce starts to thicken, then remove from the heat and serve over your grain of choice (we used brown rice).


Thursday, September 28, 2017

Fresh Tomato Marinara Sauce

In an effort to use even more tomatoes we made this fresh marinara sauce one evening. It takes less than 30 minutes and although it's certainly not the slow cooked, thickened tomato sauce that you're used to eating, we both thought it was pretty good. I didn't want to find a recipe that made massive amounts of tomato sauce that needed to be canned, that was much more work than I wanted to put in on a weeknight for dinner.

Recipe from Five Heart Home

-4 pounds ripe tomatoes
-1 tablespoon extra-virgin olive oil
-4 large cloves garlic, minced
-1 bunch fresh herbs (such as basil, or a combo of basil, parsley, oregano, and/or thyme)
-1/2 teaspoon salt
-Freshly ground black pepper
-1/2 teaspoon balsamic vinegar
-Crushed red pepper flakes, to taste
-Additional fresh chopped herbs, to taste (optional)

Cut tomatoes into chunks and pulse a few times in a food processor. Set aside.

In a large pot set over low heat, saute the minced garlic in olive oil until fragrant. Add the tomatoes and juices to pot, place the fresh herb bunch on top, raise heat to medium, and bring to a simmer. Reduce heat to low, cover pot, and simmer for 30 minutes, stirring occasionally.

When sauce has thickened and reduced, remove the herb stems. Stir in salt, pepper, balsamic vinegar, and crushed red pepper --  taste and adjust any seasonings as needed. The original recipe called for sugar, but we chose to leave it out. Once the sauce is seasoned use an immersion blender to give it a few pulses -- you want there to be some texture left, so don't overly process the sauce.

Sunday, September 10, 2017

Green Tomato Tartines

The abundance of tomatoes continues, but with green tomatoes this time. I had a green tomato soup recipe I wanted to make, but I just made roasted tomato soup with ripe tomatoes, so I decided to skip that idea. This recipe looked like it was easy to put together which is always appealing for a week night dinner.

I loved the tart combination from the green tomatoes and olives. This dish is probably not for everyone, the green tomatoes are tart, the olives are briny, and some people just hate raw shallots/onions. This is the kind of dish I love to eat, and the combination of warm/raw ingredients created a nice juxtaposition. I happily ate mine!  

Recipe from a Couple Cooks

-2 large green tomatoes
-1 shallot
-¼ cup Kalamata olives
-1 handful fresh herbs (for example, dill, basil, and chives)
-4 slices crusty bread, we used ciabatta 
-4 ounces goat cheese
-Olive oil
-Kosher salt

Toast the bread slices and while the bread is toasting -- slice the green tomatoes and thinly slice the shallot. Coarsely chop the olives and the herbs.

In a skillet, heat a few drizzles of olive oil. Place the tomato slices in the skillet and sprinkle generously with kosher salt. Heat until softened and just golden, about 3 minutes per side. Taste and add additional salt as necessary.

On each slice of bread, spread the goat cheese and then top with the warm tomatoes, shallots, olives, and herbs. Serve immediately.

Wednesday, September 6, 2017

6 Ingredient Roasted Tomato Soup


I made this the night we made the Red Wine Tomato and Goat Cheese Crostini. The weather was really chilly and rainy, so it seemed like a nice fall-like dinner to make. It also used eight of our tomatoes!

Unfortunately this soup received mixed reviews. Dave enjoyed it, I wasn't a fan of it. I'm not sure if it was the texture (maybe I should have thinned out the soup), or something else. I ended up eating it with crushed smoked gouda crackers in it which helped. I thought adding pesto to the soup as opposed to fresh herbs was a really smart idea and not something I would have thought of doing.

The grilled cheese we made was pretty standard, except for the cheese was a mustard seed cheese I picked up at the grocery store. I love to add mustard to my grilled cheese, so the tangy cheese was a nice addition to the grilled cheese and paired well with the soup.

Recipe from Half Baked Harvest

-6-8 heirloom tomatoes, quartered
-1 small sweet onion, quartered
-3 tablespoons extra virgin olive oil
-2 tablespoons fresh thyme leaves
-kosher salt and pepper
-1 cup whole milk, plus more to thin
-1/3 cup basil pesto, homemade or store-bought

Preheat the oven to 425 degrees. 

In a large baking pan, combine the tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper. Transfer to the oven and roast for 20-30 minutes or until the tomatoes just begin to char and release their juices. Let cool slightly.

Transfer the roasted tomatoes and onions and their juices to a medium soup pot and and add the milk. Puree until smooth using an immersion blender. Place over medium heat on the stove. Stir in the pesto and season the soup with salt and pepper. Thin with more milk if desired, we did not do this step, but if you like your soup not as thick it's worth it. 

To serve, ladle the soup into bowls and serve with a grilled cheese on the side. 

Tuesday, September 5, 2017

Red Wine Cherry Tomato & Goat Cheese Crostini

The quest to use all of our tomato crop continues. I made these this past weekend when it was considerably chilly out and a peak into cozy fall weather. These were incredibly easy to put together and tasted delicious. The red wine from the tomatoes soaked into the bread just enough to make it easy to eat, but not enough to make it soggy. Goat cheese and tomatoes are a classic pairing, but taking the extra time to brush the crostini with garlic butter is worth it. 

Recipe from Wry Toast.

-2 cups cherry tomatoes (~one pint)
-a few pinches of Salt & Pepper
-1 tsp oregano
-1 tsp basil
-1 tbsp extra virgin olive oil
-1/3 cup dry red wine (we used Cabernet Sauvignon)
-10 oz. french baguette
-1 tbsp salted butter, softened
-1/2 tsp minced garlic
-4 oz. goat cheese, at room temperature

Preheat oven to 450F.

Slice cherry tomatoes in half, then transfer to large mixing bowl. Season with salt, pepper, oregano, and basil, tossing well. Next add in EVOO, and red wine, and toss. Transfer tomatoes to oven-safe baking dish, a  glass pie pan worked nicely for me, then roast for 25 – 30 minutes until the tomatoes just begin to char.

While the tomatoes are roasting. Combine butter and garlic in small dish and stir well until mixed. Slice the baguette and evenly spread a thin layer of butter onto each slice, then toast in the oven for 4-5 minutes until golden. We did this in our toaster oven to keep things simple.

Once the tomatoes are done, spread the softened goat cheese onto each baguette slice, top with cherry tomatoes and serve immediately.


Monday, September 4, 2017

Rustic Strawberry Peach Galette

I prepared this Rustic Strawberry Peach Galette the same night that I made the Grilled Nectarine and Ricotta Naan Pizza and Tomato Chickpea Salad. Preparing the galette is a little time consuming, so it should bee a weekend project.

I was nervous that this was not going to turn out, and I have talked before about how baking is not my forte. When I checked on the galette, the juices from the fruits made a mess all over the baking sheet, but the tart came off in tact, the crust was cooked, and not a soggy. Overall, I was pleasantly surprised with how the galette turned out and the flavor of it. The tartness of the peaches and strawberries paired nicely with a big scoop of vanilla frozen yogurt.

Recipe from Sally's Baking Addiction.


-2 ripe peaches, peeled, pitted, sliced (not frozen)
-2 cups (about 300 grams) sliced fresh strawberries (not frozen)
-2 Tablespoons (30 grams) granulated sugar
-1 teaspoon vanilla extract

-1 and 1/2 cups all-purpose flour (careful not to overmeasure)
-3 Tablespoons granulated sugar
-1/4 teaspoon salt
-1/2 cup cold unsalted butter, cubed
-1/4 cup ice water, plus more as needed
-1 egg, beaten for egg wash
-additional sugar for sprinkling

To make the filling, mix the peaches and strawberries together in a medium bowl. Add the sugar and vanilla, tossing to coat. Set aside while you prepare the crust.

Whisk the flour, sugar, and salt together in a medium bowl. Using your hands (or a pastry cutter), mix the butter into the flour until the mixture resembles coarse, pea-sized crumbs. Add 1/4 cup of ice water, stirring with a fork until the flour is moistened. Gently knead the dough a few times in the bowl until it all comes together. If the dough seems dry, add 2 tablespoons of ice water at a time to help it come together.

Shape the dough into a ball and flatten it into a thick disk, before wrapping it rightly in plastic wrap and refrigerate it for at least 1 hour.

After one hour, preheat oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

On a lightly floured surface, roll the dough into a 12-inch circle.Transfer dough to the prepared baking sheet.

Use a slotted spoon, to spoon the fruit (not the juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Pour most of the reserved juices over the fruit, leaving about 1-2 Tablespoons behind. Too much juice and the dough will become soggy.

Brush the crust with the beaten egg and sprinkle with sugar. Bake for 25-30 minutes or until the crust is golden brown, Remove from the oven and allow to slightly cool before serving.

Saturday, September 2, 2017

Tomato Chickpea Salad

We have an abundance of cherry tomatoes! My parents gave us an extra tomato plant and it has grown leaps and bounds under Dave's care, despite the fact that we're having an incredibly dry summer. I served this as a side dish paired with the Grilled Nectarine and Ricotta Naan Pizza that I posted earlier this week.

Dave wanted to use a raw preparation for some of the recipes using the tomatoes since they are straight off the vine. I'm also planning on some recipes using the tomatoes roasted as well. The simplicity of these recipe really let the tomatoes shine through and it paired nicely with our grilled pizza.

Recipe from the Kitchn.

-2 tablespoons olive oil
-1 (15-ounce) can garbanzo beans (chickpeas) drained and rinsed
-Kosher salt
-2 teaspoons ground cumin
-2 pints cherry tomatoes, halved
-1/4 cup basil chiffonade 

For the vinaigrette
-2 tablespoons olive oil
-1 tablespoon sherry vinegar
-1 teaspoon minced shallot
-Kosher salt
-Freshly ground black pepper

To make the vinaigrette whisk together the oil, vinegar, shallot, a pinch of salt, and a few grinds of black pepper together in a large bowl. Add the sliced tomatoes.

For the chickpeas, heat the oil in a large skillet and add the chickpeas in a single layer. Cook without stirring until lightly browned on the bottom. Add salt and stir, but spread the chickpeas back out in a single layer. Continue this process for 6 to 7 minutes until the chickpeas are browned on all sides.
Remove from the heat, add the cumin, and toss to coat.

Add the chickpeas into the tomato/vinaigrette bowl and toss to combine the ingredients. Add the basil chiffonade and adjust the seasoning to taste.

Thursday, August 31, 2017

Grilled Nectarine and Ricotta Naan Pizza

In the spirit of continuing to use our grill, we made this recipe this weekend. Everyone else seems to have success with grilled pizza dough, but we never have, so we opted for grilling naan instead. While the grill was lit, we also grilled the nectarine slices in the vegetable basket.

My goal was to keep this as simple as possible since I also made a side and a dessert (blogs to come for those recipes). The grilled infused a smokey flavor into the naan and helped to caramelize the outside of the nectarines. Working fruit into savory dishes is always an unexpected joy, especially here with the caramelized sugar coming through from the nectarine in an otherwise savory dish. We weren't sure how well these would be the next day, so we just split the four that we made.

Inspired by Brooklyn Supper.

-4 pieces of naan
-3 nectarines , sliced 1/4-inch thick
-8 ounces fresh ricotta cheese
-3 tablespoons basil chiffonade
-sea salt
-fresh ground black pepper

Brush the four pieces of naan with olive oil and grill for 2-3 minutes per side (or until grill marks form) while simultaneously grilling the sliced nectarines that you have also brushed with olive oil.

Once the naan is grilled, spread a generous amount of ricotta on each, top with the grilled nectarines (we sliced ours into smaller pieces to make it easier to eat). Then add the salt, pepper, and fresh basil.


Thursday, August 24, 2017

Grilled Polenta with Roasted Red Pepper and Feta

The grilling saga continues! With the dry summer we've been having in Northeast, Ohio it's just too tempting grill for dinner, especially on weekends. We made this grilled polenta recipe for a light Sunday night dinner paired with Balsamic Grilled Mushroom Skewers.  I already had a jar of roasted red peppers on hand, but you can easily roast three red bell peppers and dice them if you do not already have roasted red peppers or prefer to roast them yourself (method for roasted peppers here).

We were happy with this for a light dinner, the topping was flavorful. Adding the green onions added a little bite to the overall savory flavor. I also thought that the idea of grilling polenta was unique, that is something we had never done before or thought to do. In fact, it had been a while since we purchased a roll of polenta --- we picked up two while we were at the store, so I'm looking forward to include polenta into another recipe soon.

Recipe from A Beautiful Plate

-1 jar of roasted red bell peppers
-3 cloves of garlic
-3 ounces feta cheese, broken into large crumbles
-2-3 sprigs of fresh thyme, plus more for garnishing
-freshly ground black pepper

Grilled Polenta
-24 ounce tube of polenta
-extra virgin olive oil, for brushing
-sea salt
-green onion, for garnish, optional

To make the topping dice the roasted red peppers into bite sized pieces, this will make it easy to keep them on the polenta rounds as well. Mix together the roasted red pepper, garlic, feta cheese, and thyme. Then season with salt and pepper. Set aside.

To grill the polenta, slice the polenta log into rounds that are a few centimeters thick. Brush the rounds with olive oil and season with salt. Use a vegetable basket to keep the polenta rounds from falling through the grates and grill for 2-3 minutes per side.

Remove the polenta rounds from the grill, top with the roasted red pepper and feta mixture, top with green onion, then serve immediately. 

Thursday, August 10, 2017

Grilled Brie with Strawberry Wine Sauce and Honey

We bought a small grill on a whim and have been enjoying using it during this last half of summer. I found this recipe on Half Baked Harvest's website and adapted it to the ingredients I already had on hand. This would be delicious with any berry and you can substitute whatever alcohol you would like to use instead.

Grilling the brie added a lovely depth of flavor and this was such an easy recipe to put together. Dave thought the grilled bread was a nice accompaniment to the grilled brie. He didn't think this would have been as good with just toasted bread, as the grilled breaded added more flavor.

Adapted from Half Baked Harvest.

-2 tablespoons honey
-4 sprigs fresh thyme
-pinch of flaky sea salt
-1 (8 ounce) brie wheel
-Cooking spray
-1 cup sliced strawberries
-2 tablespoons white wine
-toasted or grilled bread, for serving

Add the sliced strawberries and wine to a small saucepan and bring to a simmer. Remove from the heat and set aside.

Preheat the grill and spray the wheel of brie with cooking spray and sprinkle with sea salt. Dave felt it would be best to put the wheel of brie in the vegetable basket as a way to easily flip the brie.

Place the brie on the grill and grill for 2-3 minutes per side, when it is time to grill the second side, make sure to flip the brie carefully. Once the brie has been grilled on both sides remove it from the grill and serve immediately topped with the strawberry sauce, and drizzled with honey. Serve with toasted or grilled bread.

Sunday, July 30, 2017

Charred and Raw Corn with Goat Cheese

We made this as a side dish today served alongside vegetarian BLT's and grilled asparagus. The acidity from the lime helped cut through the sweetness of the corn. I made several substitutions to work with what we already had in our kitchen, and it seemed to work nicely.

It's probably easiest to grill the corn whole, Dave decided to cut it in half and then it was more difficult to take the kernels off the cob.

Slightly adapted from Bon Appetit

-4 ears of corn, husked
-1 large shallot, thinly sliced into rings
-¼ cup fresh lime juice
-Kosher salt and freshly ground black pepper
-1 tablespoon olive oil
-2 oz. goat cheese, crumbled
-4 tablespoons of lime basil
-Hot pepper flakes
-Cooking spray

Prepare grill for medium heat. Cut kernels from 1 corn cob and toss with shallot, hot pepper flakes, olive oil, and lime juice in a large bowl; season with salt and pepper and set aside.

Spray the remaining 3 ears of corn with cooking spray and season with paprika. Then grill, turning occasionally, until very tender and charred in spots, 10–12 minutes. Let cool.

Cut kernels from cobs and add to reserved corn mixture along with cheese and lime basil. Season with salt and pepper to taste.

Thursday, June 8, 2017

Garlic Scape and Cherry Tomato Pasta

Every year I pin recipes for garlic scapes and every year I miss the window to buy them. You're most likely to find garlic scapes in your CSA box or at a local farmer's market, but if you have a grocery store specializing in seasonal items, garlic scapes might pop up there as well. Garlic scapes usually start showing up May-June and the window to purchase them is incredibly short (which is why I keep missing it). Garlic scapes are the "flower bud" of garlic bulbs and removing the scapes allows the garlic bulb to devote more energy to plumping up.

I picked up a tangle of garlic scapes at the Farmer's Market and it looks like I will be able to devote at least three blogs to recipes utilizing them.

This pasta recipe comes together quickly and is a nice introduction into using garlic scapes. We cut them into bite size pieces, but some of our stems were a little woody -- chopping them smaller might be better. Overall, we enjoyed the flavor that roasting the garlic scapes brought out and paired with the other summery ingredients, the simple dinner was lovely.

Recipe slightly adapted from Savuer.

-Kosher salt and freshly ground black pepper, to taste
-1⁄2 lb. spaghetti
-1 tablespoon olive oil
-10 garlic scapes, sliced into bite size pieces
-1 pint multicolored cherry tomatoes
-1 onion, thinly sliced
-1 cup spinach
-1 lemon, zested and juiced

Heat oven to 400° and roast the garlic scapes, cherry tomatoes, and onion for 12-15 minutes or until the cherry tomatoes begin to burst. Bring a large pot of salted water to a boil; add spaghetti and cook, stirring occasionally, until al dente, about 8 minutes.

In a large bowl toss the spaghetti, roasted vegetables, spinach, lemon zest, and lemon juice. Drizzle with the tablespoon of olive oil and serve immediately.

Wednesday, June 7, 2017

Loaded Mediterranean Street Cart Fries

I saw this recipe online and thought it looked like a fun weekend recipe to make. There are a lot of options as far as toppings, so you can customize it however you'd like. Having never been to the Mediterranean (and none of our local Mediterranean restaurants seem to serve a similar dish) I can't speak to the authenticity of the street cart fries. Even with no base comparison, these were good nevertheless, I think next time I would like to add hot sauce as a topping. A little spice would have put these over the top for me.

Recipe from Pinch of Yum

-1 cup plain full fat yogurt
-half of a zucchini, grated
-½ cup roughly chopped fresh parsley
-1 clove garlic, minced
-a few pinches of chopped fresh dill
-salt and lemon juice to taste

Marinated Tomatoes and Chickpeas
-1 can chickpeas, rinsed and drained
-4-6 tomatoes, diced
-2 tablespoons olive oil
-1 clove garlic, minced
-fresh minced parsley to taste
-salt to taste
-lemon juice to taste

Other Ingredients
-1 bag sweet potato fries
-1 head romaine lettuce, washed and roughly chopped
-Optional toppings: feta cheese, pepperoncini, olives, hot peppers, hot sauce, and/or fried pita chips

Start baking the sweet potato fries according to package directions and while they are baking make the tzatziki and marinated tomatoes and chickpeas.

For the tzatziki, you will combine all of the ingredients together and then adjust the seasoning and lemon to taste. For the marinated tomatoes and chickpeas, toss the chickpeas and tomatoes with the oil, garlic, lemon juice, and parsley. Set aside to marinate. During the remaining time chop the lettuce and prepare any of the optional toppings that you plan on using (we just used feta). 

For assembly you can either assemble each serving individually or just make a big plate of Mediterranean Street Fries. 

Sunday, May 14, 2017

Blackberry and Cream Cheese Stuffed French Toast Bake

When the Smashed Blackberry & Goat Cheese Toasts recipe left me with leftover blackberries, blackberry sauce, and ciabatta bread I decided to try to work them into a second recipe. I already had four ounces of neufchatel cheese in my fridge, so a stuffed french toast seemed like a pretty way to incorporate the blackberries and blackberry sauce.

The original recipe serves eight and can be made in an 8x8 glass baking dish. I cut the recipe in half based on the ingredients I had to make four ramekins of French Toast Bake. You could also bake this in a loaf pan if you don't want to make individual portions.

I didn't add any extra sugar to this and thought it tasted best liberally drowned in maple syrup (okay, maybe I didn't use that much, but it needs more than is baked into the recipe). Overall, it was a nice way to use some of the leftovers from the other recipe and an easy breakfast for dinner recipe to put together.

Inspired by this post from Creative Culinary.

-All of the leftover sauce from this recipe
-1/2 loaf ciabatta bread, sliced and cubed
-4 ounces neufchatel, cubed
-1/2 cup blackberries
-4 large eggs
-1 cups milk
-1 teaspoon vanilla extract
-4 tablespoons maple syrup, and more to taste

Preheat oven to 350° and grease four 9 ounce ramekins. Evenly divide the cubed bread and nuefchatel cheese between the ramekins. In a bowl combine the eggs, milk, vanilla extract and maple syrup. Pour the egg mixture over the bread and then bake for 30 minutes covered, 10 uncovered.

Serve with the blackberry sauce, I needed to add a little water to thin mine. And additional maple syrup and garnish with the remaining fresh blackberries.

Thursday, May 11, 2017

Smashed Blackberry & Goat Cheese Toasts

It's spring! I'm loving all of the beautiful light we've been having the opportunity to enjoy later and later into the evening, although these are perfect for a light weekend lunch as well. The recipe will make more smashed blackberry sauce than you need, save the extra sauce and the leftover ciabatta bread for a different recipe that I'll post by Sunday.

Dave and I are both not big on adding fresh mint to foods, but we ended up liking the hint of mint on the toasts.

Recipe from Wry Toast.

-1 1/2 cups blackberries
-1/2 cup blueberries
-1 teaspoon vanilla
-1 1/2 tablespoons sugar
-3 tablespoons water
-1 – 2 teaspoons cornstarch, sifted
-8 oz ciabatta bread, sliced (or your bread of choice!)
-4 oz goat cheese
-fresh mint to garnish

In a medium-sized saucepan combine the blackberries, blueberries, vanilla, sugar, and water over a medium low flame. Once simmering and the fruit begins to burst (about 5 minutes) gently mash with a fork, then whisk in the cornstarch until well incorporated.

While the berry sauce is simmering, toast the ciabatta bread.

Once both the sauce and bread are ready, spread the ciabatta bread with a thick layer of goat cheese, then spoon over with the smashed blackberries. Garnish with fresh blackberries and mint.

Sunday, May 7, 2017

Strawberry, Blue Cheese, and Almond Guacamole

If you're a guacamole purist look away, but I love mixing non-traditional ingredients into guacamole. This was our Cinco de Mayo meal paired with some mango margaritas. I wanted to make guacamole and found this idea while pursuing the Nuevo menu for what I would like to order later this week when I have dinner plans scheduled. Dave and I love their rotating menu of guacamole toppings and I thought this sounded relatively easy to put together.

3 avocados will make quite a bit of guacamole, don't be afraid to reduce the number to two. You'll need a little less of each of the other ingredients if you do this, but it's more of less to taste anyway.

A Vegetarian & Cooking original inspired by Nuevo Mod Mexican in Akron, Ohio.

-3 avocados
-8 strawberries, diced
-4 tablespoons blue cheese
-2 tablespoons almonds
-Lime juice and salt, to taste

In a large bowl mash up the 3 avocados and then add lime juice and salt to taste. Carefully mix in the diced strawberries, blue cheese, and almonds.

Top with additional sliced strawberries and blue cheese, serve with chips or veggies.