It doesn’t matter if you are hosting a party or bringing a side dish, this is the big game! It is time to bring you’re “A” game to the table. Our very own Joe Scrizzi has a few recipes for Super Sides to help you prepare for the big game.
Guacamole
- 3 Avocados, ripe
- 1 1/2 T. Lime juice, fresh
- 1 Plum/Roma Tomato, seeded & finely chopped
- 1 Jalapeno Pepper, seeded & finely minced
- 1/4 C. Red Onion, finely minced
- 1/4 C. Cilantro, leaves only
- ½ tsp. Cumin, ground
- ½ tsp. Salt
Serve With:
Veggies Sticks, Flatbreads, Bacon Chips, Tortillas
Cut avocados in half, lengthwise and use a spoon to scoop out the seed. Scoop out the flesh and add to a bowl. Add lime juice, use a fork to gently mash until creamy, but still chunky. Stir in the tomato, cilantro, cumin, de-flamed onions, salt and diced peppers (if using). Taste the guacamole and adjust with additional salt, peppers, or lime juice. Serve immediately or cover with plastic wrap by pushing the plastic wrap down onto the guacamole and refrigerate up to one day.
Tips:
If not a big fan of cilantro, cut qty above in half (as I do).
If you prefer a hotter guacamole, leave seeds in jalapeno pepper.
To lessen the intensity of red onions, soak them in warm water while prepping remaining ingredients. This will “de-flame” the onions. Drain chopped onions thoroughly before adding in.
To keep guacamole from turning brown too quickly, add pit on top bowl before wrapping. This recipe can be made day of and will disappear very quickly!
Roll limes on counter under your palm a few times to release juices before cutting. If you enjoy the great taste of Lime, zest before cutting and freeze for a later use.
This recipe can easily be doubled, tripled, and so on
Pico de Galo (Salsa Fresca)
- 6 Plum Tomatoes, seeded, rough chopped
- ½ C. White Onion, minced fine
- ½ C. Cilantro, chopped fine
- 3 Jalapeno Peppers, seeded, chopped fine
- Juice from 2 Limes (roughly 2 T.)
- 2 Garlic Cloves, minced (opt.)
- Salt, to taste (opt).
- Lime Wheel (garnish)
- Fresh Cilantro Sprig (garnish)
Add all ingredients to bowl as they are prepped, stir to combine. Refrigerate to combine flavors. Garnish with lime wheel and cilantro sprig. Serve with tortilla chips, scoops or top tacos, burgers, sliders and mix in with eggs for a jazzed up omelet!
Tips:
Good for 5 days (if it lasts that long), tomatoes will start to break down due to the acidity of the lime juice.
3 Bean Salad
- 1 can Chick Peas (garbanzo beans), rinsed, drained
- 1 can Black Beans, rinsed, drained
- 1 can cannellini beans, rinsed, drained
- 1 C. Artichoke Hearts, (in water), quartered
- 1 C. large Black Olives (canned or Kalamata), cut in half
- 1 C. Green Olives, cut in half
- ½ C. Roasted Red Peppers, rough chopped
- ½ C. Banana Peppers, rough chopped (pickled)
- ¼ C. Red Onion, minced
- 3 Garlic Cloves, minced
- ¼ C. Fresh Parsley, finely chopped
- Olive Oil & Red Wine Vinegar
- Salt & Pepper, to taste
Add all ingredients to large bowl, stir to combine. If mixture seems dry, add equal amounts of Oil & Vinegar. Refrigerate overnight and taste next day. Adjust seasonings and oil and vinegar.
Tips:
When using naturally pickled and marinated veggies, they will tend to release liquids after being chopped and mixed. Beans will also absorb liquids from other foods. This is why it’s best to add oil & vinegar the next day, instead of over soaking/drowning the salad ingredients ahead of time.
For more fresh recipes and articles by Joe Scrizzi click here…
