Turkish Fig Guacamole

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The sweetness of figs and the spiciness of chili flakes up the ante on the buttery avocado and, therefore, lends a ton of flavor to this guacamole. Plus, kids love the added texture of the chewy figs. This makes for a great afternoon snack, pre-dinner dip, or side dish.

This recipe yields 8 servings. 

Ingredients 

INGREDIENTS

  • 4 large ripe avocados
  • 2 large limes, juiced (⅓ cup)
  • 1 teaspoon red chili flakes
  • ½ teaspoon sea salt
  • 1 cup chopped dried turkish figs
  • 4 large ripe avocados
  • 2 large limes, juiced (80 ml)
  • 2.8 grams red chili flakes
  • 3 grams sea salt
  • 170 grams chopped dried turkish figs

Directions

  1. In a large bowl add chopped avocados, lime juice, chili flakes, salt, and chopped figs. Mix lightly until everything is combined. 

  2. Serve in a chilled bowl. Top with extra chili flakes and extra dried fig pieces. Enjoy!

Tips

*The flesh of a cut avocado can turn brown due to oxidation, which happens when the fruit's enzymes are exposed to oxygen. We keep our guacamole tightly covered in the fridge to prolong the browning. 
*If you want to turn up the spice, add 1 teaspoon of cayenne pepper.

 

Nicaraguan Tacos

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These easy-to-make Nicaraguan tacos, or taquitos, are a fabulous flavor combination that feature a satisfying crunch and offer a fun way to mix up your meal plan. 

This recipe yields 8 tacos.

INGREDIENTS


  • For Tacos:
  • 1 tablespoon ghee
  • 1 leek, 6 inches cut from green stem and chopped
  • 2 pounds ground beef
  • ½ red bell pepper, chopped
  • 2 red tomatoes, chopped
  • 1 teaspoon garlic-infused olive oil
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon berbere spice
  • 8 Siete tortillas
  • ½ cup duck fat (or preferred type of animal or vegetable fat for frying)

  • For Salad:
  • 1 head of romaine lettuce, thinly sliced
  • 1 tomato, chopped
  • 1 lemon, juiced
  • ¼ -½ cup olive oil
  • 2 avocados or guacamole

  • For Tacos:
  • 1 tablespoon ghee
  • 1 leek, 15 cm cut from green stem and chopped
  • 1 kilogram ground beef
  • ½ red bell pepper, chopped
  • 2 red tomatoes, chopped
  • 1 teaspoon garlic-infused olive oil
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon berbere spice
  • 8 Siete tortillas
  • 64 grams cup duck fat (or preferred type of animal or vegetable fat for frying)

  • For Salad:
  • 1 head of romaine lettuce, thinly sliced
  • 1 tomato, chopped
  • 1 lemon, juiced
  • 60 -120 ml olive oil
  • 2 avocados or guacamole

Directions

  1. Prepare 2 large skillets. Melt ghee in the first skillet over medium heat.

  2. Add chopped leek and sauté until pieces soften.

  3. Add ground beef, peppers, tomatoes, garlic-infused olive oil, and spices to the meat. 

  4. Break down the meat into small pieces as it cooks. Cook for 15 minutes or until done, then cover with a lid and place to the side while you prepare the tortillas.

  5. Warm tortillas in a comal or crepe pan for a minute on each side, then place on a kitchen towel and wrap to steam.

  6. While the tortillas are warming, heat duck fat in second large skillet.

  7. Place a spoonful of meat in each of the tortillas. Roll up each tortilla tightly and secure with a toothpick, if necessary. 

  8. Place all of the taquitos into the duck fat, slowly turning them as they fry. 

  9. Once the tortillas are crispy all the way around, remove them from the fat and place on a plate with a paper towel to soak up extra grease. 

  10. Toss romaine, tomato, lemon juice and olive oil in a bowl. Serve on top of tacos with a dollop of guacamole or avocado.

 Recipe Tips

**Traditionally, olive oil or avocado oil is used for frying. However, they both have a low smoke point and turn into trans fat if heated too much. Any animal fat or high smoke point oil, like coconut, can be used instead. I chose duck fat and it turned out to be delicious.
**It’s not critical to have two large skillets. Simply remove cooked meat and clean or scrape the bottom of the meat pan to prepare the tortillas.

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California Sushi Rolls

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My daughter loves the idea of sushi and I never squander an opportunity to expand her palate, so we make these simple vegetarian rolls together. On Sunday’s, my husband and I prep our veggies for the week so that they are easily available for grab and go lunches and snacks. Also, anytime I have rice on the dinner menu, I make extra to use for sushi the next day. This takes out all of the prep work and leaves only the assembly.

This recipe yields 2 hand rolls or 12 sliced rounds

INGREDIENTS

  • 1 cup white rice
  • 1/2 avocado, cut into small chunks
  • 1/2 cucumber, cut into small sticks
  • 1/4 carrot, grated
  • 2 large seaweed sheets (nori)
  • Tamari or coconut aminos to taste
  • 128 g white rice
  • 1/2 avocado, cut into small chunks
  • 1/2 cucumber, cut into small sticks
  • 1/4 carrot, grated
  • 2 large seaweed sheets (nori)
  • Tamari or coconut aminos to taste

Directions

  1. Make the rice in a rice cooker. 

  2. Place cooked rice, avocado chunks, cucumber sticks, and grated carrot in a seaweed sheet and roll. Can be cut into rounds maki-style or eaten like a hand roll. 

  3. Add tamari or coconut aminos to a small dipping bowl. Can also be packed to go in leakproof pods like these, as well.  

Tips

**I use large pre-packaged squares of seaweed (nori) to make these sushi rolls 
**Sushi sticks together better if the rice is slightly warm or if you lightly dab the seaweed sheets with water.
**Feel free to add cooked shrimp, spicy tuna or any of your favorite proteins or other vegetables.

 
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