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Recipe Sharing

If you'd like to share your garden recipes with us, send us an email. We're just getting started, so check back for updates.

Breakfast:


Lunch:

Garden Pasta Salad


Appetizers:

Guacamole & Moroccan Lentil Salad

Rick's Favorite Hummus

 

Breads & Snacks:

Rosemary Roasted Almonds


Soups & Salads:

Golden Squash Soup with Chaya


Main Dishes:

Pronto Pumpkin Soup


Desserts & Beverages:

Pineapple Syrup &
"The Life-Changing Loaf of Bread"


Guacamole & Moroccan Lentil Salad

submitted 2/24/2013 by Rick & Jody

This guacamole recipe was shared at a garden pot luck brunch, as was Jodys recipe for Moroccan Lentil Salad. What we discovered was, the two mixed together wonderfully on the fork and tasted great. FORGET THE CHIPS!

Guacamole Recipe:

Ingredients-

  • (3) Haas avocados, or (2) FL avocados
  • (1) medium onion, cut into quarters
  • (4) garlic cloves, finely chopped
  • (1) Tbsp. fresh lime juice, or 1/2 tsp. concentrate
  • (1) Cup fresh parsley, remove stems, coarsely chopped
  • 1/2 tsp. Kosher or Sea Salt, whichever you prefer
  • Louisiana Hot Sauce, dash or to taste
  • (1) medium tomato, coarsely chopped
  • (1) medium onion, coarsely chopped

Directions-

Combine all but last two ingredients in food processor leaving some of the chopped parsley aside to blend into the guac at the end. Blend until guac is smooth. Transfer to large bowl. By hand, mix in the coarsely chopped parsley (that you set aside), tomato and onions - you want some "chunk" in the smooth guac too! Garnish with a sprig of parsley. Chill for 1 hour. Serve with carrots & celery sticks or Moroccan Lentil Salad (Jodys recipe).

Note: With the tomato, I cut it into quarters first and remove any liquid. You want firm tomato pieces and you dont want to add tomato liquid to the guac. Once the liquid is removed from the tomato quarters, then I coarsely chop it up.

Moroccan Lentil Salad Recipe:

Salad Ingredients-

  • 3 cups cooked French lentils (may use brown lentils)
  • 4 large carrots, coarsely chopped
  • cup pecans, finely chopped
  • cup chopped red onion
  • Jalapeno pepper, finely chopped
  • cup fresh mint, chopped

Dressing Ingredients-

  • 3 Tbsp extra virgin olive oil
  • 1 tsp cinnamon
  • Juice of one lemon
  • tsp sea salt

Directions-

Combine lentils, carrots, onion, pepper, pecans and mint, mix well. Combine olive oil, lemon juice, cinnamon and salt separately. Pour dressing over lentil mixture, mix well. Best served at room temperature after flavors meld for several hours.

Note: This is the original version although at the pot luck when this recipe was served Jody used less carrots and added roasted sweet potatoes, almonds instead of pecans, plus some sweet peppers from the garden. It was fantastic!!


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