FOOD FUN: Guacamole Verrine, A Layered Appetizer

We discovered this photo on the Frontier Foods blog, where it was called a torta, a word that refers to different foods in different Spanish-language countries. But we’d call it a verrine (vair-REEN). Verre is the French word for glass; verrine, which means “protective glass,” is an assortment of ingredients layered “artfully” in a small…
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RECIPE: Ladybugs On A Stick

Crunchy, fun and good for you. Photo courtesy California Avocado Commission.   Move over, Ants On A Log, the childhood classic made from celery-stuffed cream cheese topped with raisins. Ladybugs On A Stick have no cholesterol, the fat from avocado oil is super-healthy, and the tomatoes are lower in calories and more nutritious than raisins.…
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RECIPE: Tuna Sashimi Hors d’Oeuvre

Maguro tuna with “seasoned avocado sauce”: guacamole. Photo courtesy Ippudo | New York.   Whenever we visit Ippudo—a creative Japanese ramen chain with luscious ramen soups and so much more—we’re inspired to adapt some of the recipes at home. This one is very easy and for hot summer days; it requires no cooking. Fresh tuna…
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APPETIZER RECIPE: BLT & Guacamole Crostini

A guacamole BLT transformed into crostini hors d’oeuvre. Photo courtesy California Avocado Commission.   What’s better than a BLT? Well, there’s a turkey BLT and our favorite, the chicken salad BLT. And then there’s the guacamole BLT. Guacamole can be added to any of the above; or turn the concept into bite-size crostini—BLT appetizers. Microsprouts…
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RECIPE: Guacamole Hors D’Oeuvre

A new way to enjoy guacamole! Photo courtesy FronteraFiesta.com. Guacamole is popular party fare. But for a sophisticated cocktail party, you don’t want to dip tortilla chips. Turn that guac into something special with this recipe from Top Chef Masters winner Rick Bayless, owner of Chicago’s Frontera Grill and Topolobampo restaurants. RECIPE: CHERRY TOMATOES WITH…
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