Thursday, January 27, 2011

Avocado and Hearts of Palm Lettuce Wraps

1/2 c. Hearts of Palm, diced (about 1/2 can)
1/2    Avocado, diced
1 tbs. Red Onion, diced
1/4 c. Fresh Cilantro, chopped
1/4-1/2 Jalapeno Pepper, very finely chopped (optional)
1 tbs. Lemon Juice
Salt, to taste
Pepper, to taste

Butter lettuce leaves

Mix all the ingredients together, being careful not to smash the avocado.

Fill lettuce with mixture.

Adapted from Food Networks, Ingrid Hoffmann

I have found, that to keep the other half of the avocado fresh, leave the pit in and wrap with Glad Press'n Seal. Try to wrap close to the avocado that is exposed so the air doesn't turn it brown. (This avocado had been in my refrigerator for 3 days)

Baked Ripe Plantains

The left over dipping sauce makes a great salad dressing.

Dipping Sauce:
2 tbs. red onion, chopped (about an 1/8 of an onion)
1 garlic cloves
1/2 lime, the juice
1/2 lemon, the juice
1/4 cup fresh cilantro
1/2 c. extra virgin oil oil
salt, to taste
pepper, to taste

1 yellow plantain
1 tbs. extra virgin olive oil

Preheat your oven to 450 degrees.

Puree all the sauce ingredients together.  I use a stick (immersion) blender, but you could use a food processor or a regular blender too.

Peel the plantain, and slice it into 1/2 inch pieces.

Spray a baking sheet with nonstick spray. (I always line mine with foil for easy clean up)

Spread out the plantains on the sheet, and drizzle with oil. Sprinkle with salt and pepper.

Bake plantains for 10 minutes. Flip them over and bake for 5 more minutes.