Easy Peasy Lemon Squeezy Guacamole

This recipe comes together so quickly. Peel and put avocados in a large bowl, add some spices, juice a lemon and mash. Bake some naan bread or peel some veggies. Eat. Repeat.

Easy Peasy Lemon Squeezy Guacamole

Served with crisp tortilla chips, pita bread or naan bread, this appetizer turns any gathering into a party.

3 ripe avocados
1 small onion, minced
Juice of 1 small lemon
1/2 tsp salt or to taste
1/4 tsp pepper or to taste
1/4 tsp chili powder
1/2 tsp ground cumin

1. Gently peel and core the avocados. Place in a large bowl.
2. Add onion, lemon juice and spices and stir until well blended.
3. Mash everything together with a wooden spoon until guacamole reaches a creamy consistency.
4. Cover tightly with plastic wrap (push the wrap down onto the surface so the guacamole does not brown).  Refrigerate for 1 hour before serving.

Serves 4.


Quick Portobello Mushrooms

This is a version of a very yummy portobello mushroom appetizer recipe that our friends Keith and Vicki made this Christmas. It can also be used as a main dish.

Quick Portobello Mushrooms

6 portobello mushrooms
1/4 cup olive oil
1 1/2 cups bruschetta
1 Boursin cheese with garlic, crumbled

1. Preheat oven to 375 degrees F and lightly oil a baking sheet.
2. Clean portobello mushrooms by brushing them with a wet paper towel. Remove the stem and discard.
3. Brush the mushroom caps with the olive oil. Place mushrooms on the baking sheet, facing upwards. Sprinkle 1/4 cup bruschetta on each mushroom cap.
4. Bake for 13 minutes in the preheated oven. Remove from the oven and spread Boursin cheese or vegan cheese on top of the bruschetta.
5. Return the mushrooms to the oven and bake until the cheese melted and bubbly. Allow the mushrooms to cool for a few minutes before serving.

Serves 6.

For a vegan version, use 4 ounces of shredded vegan cheddar cheese. We used Daiya on the vegan one pictured below.