Here’s two awesome dips to get you through the winter...and beyond. Bon appetit!
Toasted Sesame Guacamole
This Good-For-You Guacamole with an Asian twist is fun and easy to make! Try it with strips of red, yellow and green peppers for a great snack.
2 teaspoons toasted sesame seeds
3 large avocados
1 leek, white portion, chopped
1 teaspoon fresh lime juice
½ teaspoon gluten-free tamari sauce
½ teaspoon toasted sesame oil
2 teaspoons toasted sesame seeds
2 tablespoons cilantro, chopped
Sea salt, to taste
Toasted sesame seeds:
· Heat a heavy skillet on medium heat.
· Pour in a layer of sesame seeds.
· Stir constantly until the seeds turn lightly golden and release their warm, nutty aroma.
· Set aside to cool (it’s nice to make extra to have on hand while you’re at it, just store what you don’t use in a glass container in the refrigerator).
Guacamole:
· Halve, pit and scoop out the avocados into a bowl.
· Mash with a fork until desired consistency.
· Stir in the rest of the ingredients and season with sea salt.
Tip:
To save for later, press a piece of parchment or waxed paper flush on the top of the guacamole to help keep it from turning brown, and refrigerate. It’s best to be eaten within 24 hours.
Makes 6 Servings
PARTY PÂTÉ
Keep them guessing. Only you’ll know this pâté is nutritious as well as delicious.
2 13-ounce cans salmon packed in water, drained, skinned, and deboned
1 8-ounce can smoked oysters
1 2-ounce can anchovy fillets, well rinsed and drained
1 garlic clove, pressed
2 tablespoons fresh arugula, chopped
2 tablespoons fresh cilantro, chopped
1 teaspoon fennel seed
1 teaspoon horseradish
1 tablespoon fresh lime juice
1/4 cup fresh parsley, minced
3 tablespoons capers
Lemon wedges, for garnish
· Place first nine ingredients in a food processor. Press the off/on button every 5 to 7 seconds to avoid over processing. If the mixture sticks to the sides of the bowl, scrape down with spatula.
· Mix in parsley and capers.
· Put mixture in a glass loaf pan and refrigerate for at least 4 hours.
· Before serving, invert loaf and serve on platter.
· Garnish with lemon wedges.
Makes 3 Cups