Kiwi Avocado Salsa Verde

Kiwi Avocado Salsa Verde

My husband Jack really loves kiwi. He grew up in Florida so I always envisioned him growing up amongst kiwi trees. His grandfather was quite the green thumb and Jack always tells stories of the fruits and vegetables they would pick and eat together. He talks about kiwi so much that I had just assumed that this tropical fruit was part of that picture as well.

Last week I when was trying to dream up a unique salsa recipe I thought kiwi would be fun, different, and most importantly – Jack would love it. It’s not a fruit I typically reach for. To me it just seems more like a Flordia thing that one should eat while in Florida if you have a magical fruity backyard. And that’s when I was shocked to find out that kiwis don’t grow in Florida at all – he just coincidentally likes kiwi and his childhood kiwis came from the local Publix. Which makes for a way less charming story but, stay with me, this green salsa recipe is delicious nonetheless.

Kiwi Avocado Salsa Verde

This salsa is bright, tangy & slightly sweet – plus, I just love it’s gorgeous green color. It’ll be so perfect for your Cinco de Mayo gatherings this week, especially when accompanied by the perfect tortilla chip.

Living in Austin, I’ve become very particular about my tortilla chips, which is why I’m excited to partner with my favorite chip brand – Garden of Eatin’. I’ve been buying their chips for years – I love how they’re made with organic corn and only 3 non-GMO ingredients: organic corn, oil and sea salt. To me, good quality simple ingredients always tastes better. Their new bowl shaped chips (p.s. how cute are they! I think they look like little stars), are perfect for scooping up fresh salsa.

Kiwi Avocado Salsa Verde

Cauliflower Rice Burrito Bowl

Cauliflower Rice Burrito Bowl

Happy Cinco de Mayo week! A.K.A. – the week we indulge on margaritas, chips, salsa and tacos galore. Which pretty much looks like every week in Austin any day of the year, but I digress…

Over the years of posting here, I’ve come to learn that Cinco de Mayo is celebrated more here in the States than it is in Mexico. So with that in mind, I’m bringing you this delicious (and completely inauthentic) recipe. Plus, I can’t think of anything that represents America-mex as much as a burrito bowl, can you?

Cauliflower Rice Burrito Bowl

This is no chain-restaurant burrito bowl. We’re going heavy on the veg today with cauliflower “rice” instead of regular rice. I have to warn you, this is a very veggie meal. If this cauliflower rice-in-quotation-marks scares you (or you don’t think your family will go for it), my suggestion is to take a baby step by mixing the cauliflower “rice” with equal parts cooked regular rice or quinoa. If you’re going the all-cauliflower route – you need to do what we did, which was pile your “rice” with tons of delicious toppings.

Cauliflower Rice Burrito Bowl

To our bowls, I added sauteed leeks & poblanos, diced mango, avocado, black beans and a good gloopy drizzle of this yummy green chile cashew cream. It’s made with the ingredients you see below to your left. Blend it until it’s smooth and resembles the creamy delicious-ness on the right:

Cauliflower Rice Burrito Bowl

You can make this sauce ahead of time and keep it in your fridge for about 4 days. The recipe makes extra and it’s delicious on tacos, sandwiches… you get the idea.

I add crispy baked corn tortilla strips for crunch. I suggest not skipping this step, these really help the texture of this bowl since the other ingredients are all pretty soft.

This bowl is pretty versatile – see the recipe notes below with suggestions for other veggies – roasted sweet potatoes would be delicious here, as would pico de gallo or really whatever you like on your burrito bowl!

Cauliflower Rice Burrito Bowl Cauliflower Rice Burrito Bowl

Also – don’t forget that tomorrow is the last day to enter our Vitamix giveaway! It’ll make your green chile cashew cream that much creamier.

No-Bake Almond Butter Oatmeal Bites

No-Bake Almond Butter Oatmeal Bites

Sometimes when you take your favorite cookie recipe and try to change WAY too many ingredients, it doesn’t work out. These little no-bake bites were inspired by a big time “cookie flop.”

The thing about cookie flops is that I don’t mind them all that much – the failed results, although not post-able, still satisfy a sweet chocolate chippy craving. With this particular flop, the best part about my not-perfect cookies was the sweet & nutty “dough” made from oats and almond butter. I couldn’t stop eating it. So instead of trying to make a cookie recipe, I set out to make these no-bake bites instead.

No-Bake Almond Butter Oatmeal Bites

While working out this recipe, I swapped some more ingredients (bye bye flour and brown sugar). Fast forward through multiple batches later and we have yummy no-bake cookie-like bites. The bites are made with toasted oats, flaxseed, coconut, walnuts and delicious roasted almond butter. They’re naturally sweetened with dates and maple syrup.

No-Bake Almond Butter Oatmeal Bites No-Bake Almond Butter Oatmeal Bites

This recipe makes 12 good-sized round bites. You can double the recipe to make more, but you will need a larger food processor than the small one that I have.

After you process the ingredients together, roll them into balls and chill until firm. Store them in the fridge and try not to keep going back for one more.

No-Bake Almond Butter Oatmeal Bites

Roasted Artichoke Avocado Toast

Artichoke Avocado Toast

Last spring, my mom visited for over a month to help with the book and one of her tasks was Designated Artichoke Cleaner. I love artichokes, but trimming them is kind of a hassle. Unfortunately, my mom does not live an artichoke cleaning’s distance away.

Last weekend when I brought these artichokes home, I thought about re-assigning this task to Jack (he is the risotto stirrer and the pomegranate seed picker, among other useful things). But I decided to go for it myself, like a big girl, and it really wasn’t so bad. If you’re psyching yourself out of artichokes this spring – don’t! They take a little time, but they’re too good to miss out on.

Artichoke Avocado Toast Artichoke Avocado Toast

Because of the artichoke prep, I didn’t want to make a time consuming recipe to go along with them. So I made these simple (yet fancy) avocado toasts topped with scallions, radishes, dill, and pieces of artichoke heart. Say what you will about avocado toast, it’ll always have a piece of my heart.

Artichoke Avocado Toast

Spring Broccolini & Kale Quinoa Bowls

Spring Broccolini & Kale Quinoa Bowls

When you don’t know what to make for dinner, what do you usually end up making? My go-to is the almighty quinoa bowl. Quinoa bowls are a versatile way to show off the seasons and this one is my little tribute to spring.

For this bowl, I lightly blanched some beautiful broccolini and tossed my quinoa with kale, fresh mint, roasted chickpeas, avocado, and my favorite part – crisp, pink slices of watermelon radish.

Here’s a food styling tip for you: seek out watermelon radishes to add some color to your bowl. That pop of pink always look gorgeous and they add a lovely crunch to your salad.

Spring Broccolini & Kale Quinoa Bowls Spring Broccolini & Kale Quinoa Bowls

These bowls are dressed simply with olive oil, lemon, salt and pepper and are dolloped with a scoop of herb-y pea pesto.

This makes a great light & healthy (yet still pretty filling), dinner. Hopefully you have leftovers because this packs up nicely for lunch the next day!

Spring Broccolini & Kale Quinoa Bowls

And one last reminder – be sure to enter our Staub cast iron cookware giveaway. Tomorrow is the last day to enter! See this post for more details.