party guacamole.

my favorite thing.

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i had posted a super lame-o, vague recipe for my signature guacamole several years ago, but i realized it was not very helpful at at all!

so even though i don’t usually measure the ingredients when i make guacamole, i got out all the measuring tools this time and wrote it all down - for the sake of consistency and for the sake of the folks whom are strict recipe followers. 😉

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these avocados were seriously the creamiest and most perfect ones of my life. i do not take primo avo texture or ripeness perfection for granted! bless the avo gods for this most excellent batch.

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i say that when you mince your red onion and jalapeño for this purpose or for fresh salsas - if you think you’re done chopping, chop it up again. and then one more time. you just want these components to be like flavor crystals within the creamy guacamole nebula, not distinct chunks to chomp into.

i do like to leave some chunkier bits of avocado left behind, however. more texture, please!

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i used to add a scoop of fresh salsa to my guacamole. sometimes i will if it seems like it needs a flavor boost. but the goal is to keep it avo pure. i know cumin is a key ingredient in traditional guacamole, but i don’t really enjoy that flavor. add some to yours if you want!

i’ve made this guac zillions of times for zillions of parties or bbqs and it is always a hit. i know its a pretty straightforward recipe with no surprises, but this is just how i always do it, and the people of my life have spoken. they want to eat it on all the things - and i’ve seen it first hand…. nacho cheese doritos, cheetos, fritos, burgers, sliders, hot dogs, tacos, with breakfast, with vegetables, with cheese, with the strangest of crackers or chips…..

it is a surefire crowd-pleaser.

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Quinn’s Party Guacamole

Serves 6-10

Total Time: 20 minutes

Ingredients:

  • 6 extra large ripe avocados

  • 1 3/4 - 2 tsp. kosher salt

  • 1 cup finely minced red onion

  • 2 medium jalapeños, seeded and finely minced

  • 2 large limes (juiced + some pulp)

  • 1/2 cup finely chopped cilantro, plus extra sprigs for garnish

  • 1/2 tsp. fresh ground black pepper

Instructions-

Wash and dry all fresh ingredients. On a large cutting board, halve the avocados and score the flesh carefully with a knife. Use a spoon to scoop out all the avocado from the peel into a large bowl. Pour the juice of 1 lime over the avocado with a good pinch of salt and mash well with a fork (or even a potato masher if you’re making a large batch of guacamole).

Super finely mince the red onion and jalapeño. Add them to the large bowl and mash everything together well. Add the salt and pepper and fold in with a spatula. Add the juice of the other lime as well. Continue to mash the avocado mixture until it becomes quite smooth, leaving some chunkier bits as you desire.

Chop the cilantro. Gently fold the cilantro into the guacamole. Add larger sprigs on top if you wish.

Add salt, pepper, and lime juice to taste!

Serve immediately. Store in the fridge in a sealed container with extra lime juice squeezed on top if you’ll be serving it later. Be sure to give it a good stir if any browning occurs on the top before serving. Enjoy within 1-2 days.

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qp

simple garbanzo & gorgonzola mixed green salad.

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i was noticing that all the recipes on here lately were either tan or brown colored, aka wintry carrrrrrbs, haha. time for a springy fresh mixed green salad, y’all!

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this one is a copycat mixed green salad from proletariat pizza in white center, seattle. every time pete & i go there with his family, we all pig ouuuut on this salad and want more more more.

any salad that makes me wanna pig out on it is definitely one we should all be making at home, riiiiigh? and it’s super easy and non-chop heavy. all the things that go in it just need minimal attention before hitting the salad bowl.

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i love how simple this salad is with so much flavor and texture. i added sunflower seeds to my version because i like those little crunchers! i’ve recently been having this one veggie sandwich with sunflower seeds on it, and that is surprisingly guuuud.

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the dressing is so simple and comes together in 2 seconds to just coat the cool fresh mixed greens with some zingy olive oily goodness. the saltiness of the olives and gorgonzola complement the creaminess of the garbanzo beans and give this an “mmmmmmmm” factor. and sunflower seeds for crunch! i also think avocado would be good on this salad, but i put a whole dang can o ‘banzos here so you can prob skip the avo. or do halvsies of each….oooooooh. so thrilling.

support non-boring salads!

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Garbanzo Bean & Gorgonzola Mixed Green Salad

Serves 2-4

Total Time: 10 minutes

Ingredients:

  • 3-4 cups fresh spring mix & spinach, roughly chopped

  • 1 can garbanzo beans, drained & rinsed

  • 1/2 cup kalamata olives, chopped

  • 1/2 cup gorgonzola crumbles

  • 3 TB extra virgin olive oil

  • 3 TB balsamic vinegar

  • 1/2 tsp. black pepper + pinch of salt

  • 1/3 cup sunflower seeds

Instructions-

In a small bowl, whisk together equal parts extra virgin olive oil and balsamic vinegar, black pepper and a pinch of salt. Roughly chop the spring mix and spinach and place in a large salad bowl. Add the kalamata olives, garbanzo beans, gorgonzola crumbles and sunflower seeds and toss gently with tongs. Add the salad dressing mixture to taste. Serve immediately.

^ inverted spinach leaf becomes a cute lil vehicle for beans and whatnot. lol.

qp