B L O G
The Best Guacamole You've Ever Tasted
Grab a bag of salty tortilla chips, and let’s get to making The Best Guacamole You’ve Ever Tasted…
If you’ve ever tried Guacamole from the store or restaurant, and didn’t like it… you might need a “do-over”. Not only can Guacamole be so flavorful, but it’s also a very easy dip to make for any party, taco night, or just a good old fashioned self care night in. Grab a bag of salty tortilla chips, and let’s get to making The Best Guacamole You’ve Ever Tasted…
First, start by heading over to Garden Valley and picking out your ripe avocados, juicy tomatoes, tangy limes, and flavorful red onions. We chose the better boy tomato, but you can easily substitute that for another tomato that you would prefer. If you ever need help in knowing if your avocado is ripe, any of our knowledgeable employees would be glad to assist you.
Also, did you know that avocados are REALLY good for you? Here’s some of the health benefits:
+ High in monounsaturated fats, which help prevent heart disease AND lower blood pressure
+ Great source of fiber, which is wonderful for gut health
+ High in antioxidants and anti-inflammatory compounds
+ Packed with nutrients that support satiety in diet, helping support a healthy weight/diet
+ Great source of folate, a very important vitamin needed in fetal development
Okay now that you’re home, let’s get to the good stuff…
Start by slicing your avocados and dumping them into the bowl. Add in your freshly squeezed lime juice, garlic, salt, red onions, and tomatoes. Now mash, chop, and stir ingredients until blended to the texture you desire. Some people like no lumps, while others like a little bit of texture when dipping their chip. It’s all in the preference you choose.
There’s no science to this recipe, which is what makes it sooo easy. Just dump, smash, stir, and dip. We think you’ll be pleasantly surprised at how fresh and amazing this guacamole tastes. We also think you’ll be making this for every party from here on out. Trust us, it’s always the first thing to go at the appetizer table, and your friends and family will be raving about this recipe for a long time. Don’t worry though… it will be our little secret.
The Best Guacamole you’ve ever tasted
SERVINGS: 4 PEOPLE
INGREDIENTS
3 Avacodos
2 Freshly Squeezed Limes
1/4 C Finely Diced Red Onion
1/3 C Finely Diced Tomato
1 1/2 t Garlic Powder
Salt to taste
DIRECTIONS
1. Slice avocados and scoop the meat of them into mixing bowl.
2. Squeeze the juice of your two limes into bowl with your avocados.
3. Finely chop 1/4 C tomato and 1/3 C red onion while the avocado is absorbing the lime juices.
4. Dump onion, tomato, salt, and garlic powder into the bowl.
5. Smash your avocados and stir until your have reached desired texture and consistency in your guacamole.
6. Grab a chip (or two) and taste test.
S I D E N O T E
We have found that letting the avocado absorb the lime juice prior to smashing it does help to soften it. This helps if your avocado was not quite ripe enough.
The Easiest Butternut Squash Soup Ever
If you’re wanting a delicious soup recipe that screams the word “Fall”, then this delicious, mouth-watering soup recipe is for you! It’s super easy with minimal ingredients that you probably already have in your kitchen cupboard. And it will FOR SURE leave your kitchen smelling like your grandma’s house during a thanksgiving dinner.
If you’re wanting a delicious soup recipe that screams the word “Fall”, then this delicious, mouth-watering soup recipe is for you! It’s super easy with minimal ingredients that you probably already have in your kitchen cupboard. And it will FOR SURE leave your kitchen smelling like your grandma’s house during a thanksgiving dinner.
Butternut Squash Soup
First, we recommend gathering all of your ingredients to make the cooking process easier and faster for you. What you’ll need: butternut squash, salt, pepper, chicken stock, fresh rosemary, honey, cayenne pepper, white onion, and olive oil. Also, preheat your oven to 375 degrees F.
Next, combine your Cayenne Pepper, Salt, Pepper, Rosemary, Honey, and Olive Oil into a bowl to form a homemade glaze that’s so gooey and smooth.
Once you’ve made your glaze, set it aside and get to work on slicing your Butternut Squash in half. Gut out the seeds of the core of the squash, and then slice cubes into the meat of the squash, being careful to not slice through the skin. Slicing the cubes allows for an even absorption of the glaze into the “meat” of the squash.
Place your squash on a baking sheet and brush with your delicious homemade glaze. Go ahead and pop them in the oven for about 45-60 minutes. You could cook them faster, but let’s be honest… when it comes to cooking, slower is always much better! While they’re in the oven, baste them in their own juices a few times.
While waiting for your squash to cook, cut your onion and begin caramelizing it in a large pot with your butter. This should be done over a low/medium heat. Again, slow and steady.
Once your squash is finished cooking, scoop into the large pot that your onion is cooking in. Add your chicken stock and blend with a hand blender. (You could also add those ingredients to a regular blender if you don’t have access to a hand blender.)
When you’ve finished blending, season with salt and pepper to taste, and you’re done! See… that wasn’t so bad was it? Basically you just have to cut up a squash, add a glaze, cook in the oven, and puree once done. Super easy, quick, and FULL of FLAVOR that will leave us feeling so cozy and embracing the warmth that this Fall season brings to our lives.
Butternut Squash Soup RECIPE
SERVINGS: 2-3 PEOPLE
INGREDIENTS
1 Butternut Squash
1 3/4 C Chicken Stock
1 T Rosemary
1 T Honey
1/4 t Cayenne Pepper
1/2 White Onion
1 T Olive Oil
1/4 t Salt (also to taste)
Pepper to taste
DIRECTIONS
1. Pre-heat oven to 375 degrees F.
2. Combine salt, pepper, rosemary, honey, and olive oil into bowl.
3. Slice squash in half. Gut seeds out of core. Slice cubes into the meat of squash.
4. Place on baking sheet and brush with glaze. Pop in oven for 45-60 minutes. (Baste in juices occasionally throughout cooking.)
5. Cut onion and begin caramelizing in a large pot with butter over medium/low heat.
6. Take cooked squash out of oven and scoop into pot that onion is cooking in. Blend with hand blender.
7. Season with salt and pepper to taste.
S I D E N O T E
If you do not have access to a hand blender, you can mix/puree ingredients by using a
regular blender instead.
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Live Better.
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