And there is always amazing food! If you love Tacos, see exhibit A- Smoky Black Bean and Delicata Tacos, exhibit B – Collard Tacos with Walnut filling, exhibit C- Double Decker Tacos Also, another must make is this famous Cauliflower Queso!
Cadry can be found on Facebook, Twitter
And her super cute pottery like one pictured above is available at her Etsy Pottery shop.
Thank you for this amazing start to warm weather Cadry!Now the post………………
Like so many others, whenever I visit Richa’s blog, I wish that she offered delivery. From her own spin on Indian favorites to a wide array of pizzas, if she had a restaurant in my town, I’d never need to cook again. Goodbye, pots & pans. Hello, avocado naan & Jalapeno Popper pizza. Along with mouthwatering dishes, Richa’s gorgeous pictures bring her culinary creations to life. Best of all, her down to earth nature and sincerity keeps me coming back for more. So that’s why I was so delighted when Richa asked me to guest post on her blog today. And now, without further adieu…As winters go, this last one has been brutal. Heaps of snow, bitter cold, and snow into spring. Now that Father Winter finally seems to be giving in to the idea of packing it in until November, I couldn’t be more eager to get outside and grill. As warm weather loves go, grilling is up there with sun dresses, farmers markets, and bike rides. There are few things better than relaxing in the sun, sipping on a cold lemonade, and smelling the rich smells emanating from the grill. Plus, there’s something about fire and char marks that makes almost anything taste better.
While many people are baffled when it comes to plant-based foods on the barbecue, vegans truly are at no shortage of options. There are veggie burgers and veggie sausages, of course, but even better, fire caramelizes fruits and vegetables, heightening their natural flavors.
For today’s recipe, I brought out the dessert of fruits, avocados. After slicing them in half, removing the pit, adding a squeeze of lime juice and lightly oiling them, they were ready for a hot turn on the barbecue. After they’d received their signature hash marks, I filled them with smoky hearts of palm salsa.
This hearts of palm salsa can be eaten on the same day that it’s made, but it gets better the next day after the flavors have been allowed to meld and deepen. Here’s my advice… Call your friends and invite them over for a grill-out on Saturday. Friday night, put together this quick hearts of palm salsa, cover it, and put it in the refrigerator.
The next day when your friends arrive, throw the avocados on the grill, stuff them with salsa, and serve them as an appetizer with drinks. Or make them a starter salad for a meal of grilled polenta with grilled asparagus. The avocados can be eaten on their own with just a spoon, or get some corn chips and start dipping, making sure to get a bit of avocado in every bite.
Hello, spring. You couldn’t have gotten here quickly enough.
- 1 14.5 ounce jar of hearts of palm, drained (about five 4-inch sticks)
- ½ medium red bell pepper, diced small
- 2 heaping Tablespoons yellow onion, chopped small
- ¼ cup loosely packed cilantro leaves, roughly chopped
- 2 Tablespoons freshly-squeezed lime juice
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground chipotle chile pepper
Roughly chop the hearts of palm into small, bite-sized chunks. Put them in a bowl with the remaining ingredients and combine. Refrigerate a few hours or overnight to allow the flavors to develop.
- 3 ripe avocados
- 3 teaspoons freshly squeezed lime juice, divided
- Extra virgin olive oil for lightly oiling avocados
- Tortilla chips (optional)
Cut the avocados evenly in half. Remove the pits. Cover each cut avocado half in ½ teaspoon of lime juice. Lightly brush each half with extra virgin olive oil. (Don’t bother oiling the exterior peel. It won’t be touching the grill.)
Heat an outdoor grill to 500 degrees. Put the cut side of each avocado half face down onto the grill grate. Grill for a minute to a minute and a half, until marks have formed. Turn the avocados (still with the cut side down) at a forty-five degree angle to make hash marks, and continue grilling for a minute longer. Remove the avocado halves from the grill.
Add a heaping spoonful of hearts of palm salsa into the pit cavity of the avocado halves. Serve immediately with a spoon as a salad or with tortilla chips for dipping.