Top Sirloin with Spanish Salsa Verde

Dificultad:

INGREDIENTES

For Salsa Verde:

  •  1 ½ cup flat-leaf parsley
  • 1 cup basil leaves
  • 2 scallions, chopped
  • 1 clove garlic
  • 1/4 cup capers, drained
  • 1 tablespoon mustard
  • 1 tablespoon lemon juice
  • 1-2 tablespoons water
  • ¼ cup Ahuacatlan Avocado Oil Garlic

For Sirloin:

  • 1 – 14 oz top sirloin steak
  • 1 tablespoon Ahuacatlan Avocado Oil
  • Kosher salt + fresh ground pepper

Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Ideal for: 6 people

PREPARACIÓN

  • Preheat oven to 400°F.
  • To prepare salsa verde, add parsley, basil, scallions, garlic, and mustard to food processor.  Pulse to combine. Add lemon juice, water and stream in Ahuacatlan Avocado Oil Garlic while running. Season with salt and pepper to taste.  Set aside.
  • Season steak generously with kosher salt and pepper on both sides.  Heat a large cast-iron skillet over high heat.  Add Ahuacatlan Avocado Oil and heat.  Add steak to pan, and sear for 4-5 minutes.  Flip, and place into oven for 6-10 minutes, or until cooked to desired doneness.
  •  Place steak onto cutting board, cover loosely, and let rest for 10 minutes.
  • Slice steak, against the grain, to ¼ inch thickness.  Serve with salsa verde.

Salmon with Spring Vegetables

Dificultad:

INGREDIENTES

  • 4, 6-ounce portions of salmon
  • Salt + pepper
  • 1 bunch asparagus, ends trimmed and chopped into 3-inch pieces
  • 1 tbs. Ahuacatlan Avocado Oil
  • 2 cups baby arugula
  • ½ seedless cucumber, thinly sliced
  • 4 radishes, thinly sliced
  • 1 lemon, the juice

Preparation time: 20 minutes

Cooking time: 15 minutes

Total time: 35 minutes

Ideal for: 6 people

PREPARACIÓN

  • Preheat oven to 400°F.
  • Line a large baking sheet with parchment paper.  Arrange salmon on baking sheet and season with salt and pepper.
  • Toss asparagus with Ahuacatlan oil and a sprinkle of salt. Arrange around the salmon, being careful not to overcrowd.  Roast for 10-13 minutes (may vary based on thickness of salmon).
  • Remove pan from oven and add arugula.  Toss with tongs to wild and combine with asparagus.  Transfer vegetables to a bowl and toss with cucumber and radish.  Serve vegetables and salmon.

Rosemary Chickpea Flatbread

Dificultad:

INGREDIENTES

  • 1 cup chickpea flour
  • 1 cup water
  • 1 teaspoon fresh rosemary, chopped
  • 2 tablespoons Ahuacatlan Avocado Oil (+ more for pan)
  • 1 teaspoon sea salt

 

Preparation time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Ideal for: 6 people

 

PREPARACIÓN

  • Preheat oven to 450°F.  Whisk together chickpea flour, water, rosemary, 2 tablespoons Ahuacatlan Avocado Oil, and salt.  Let sit for at least 30 minutes.
  • Heat an 8-10 inch cast-iron skillet over medium high heat until pan is very hot – about 3-5 minutes.  Coat pan generously with additional oil.
  • Add chickpea mixture.  Place in oven for 8-10 minutes.  Option to broil for 2-3 minutes to blister the top.

Roasted Broccoli Soup

Dificultad:

INGREDIENTES

  • 5-6 cups broccoli florets and stems (peeled and chopped)
  • 1 red onion, sliced
  • 2 tablespoons Ahuacatlan Avocado Oil
  • ¼ cup cashews (soaked if necessary)
  • ½ lemon, the juice
  • 3 cups chicken or vegetable stock (low sodium)
  • Salt to taste

Preparation time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

Ideal for: 8 people

PREPARACIÓN

  • Preheat oven to 400°F.  Line a large baking sheet with parchment.  Spread broccoli and onion in an even layer on baking sheet.  Drizzle with avocado oil.  Roast for 12-15 minutes, until broccoli is caramelized and fully cooked.
  • Meanwhile, add stock to blender with juice from ½ lemon, cashews. Blend until smooth. Season with salt.
  • When broccoli is finished roasting, you have the option to remove a few florets for garnishing the soup.  Add remainder broccoli to blender.  Blend until smooth – you have the option to leave chunkier by blending less, or having it be super smooth by blending more.
  • Heat soup before serving, option to garnish with chopped broccoli florets.

One-Pan Chicken and Vegetables with Mustard Sauce

Dificultad:

INGREDIENTES

  •  5 carrots, peeled and chopped
  • ½ red onion, chopped
  • 1 red bell pepper, chopped
  • 1 tablespoon Ahuacatlan Avocado Oil
  • 2 ½ teaspoons garlic-herb spice mix (without salt)
  • ½ teaspoon salt
  • 4 split chicken breasts, without bones, cut in half
  • ½ lemon
  • 1 cup baby spinach

Mustard sauce

  • ¼ cup dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 tablespoon Ahuacatlan Avocado Oil Garlic

 

Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Ideal for: 4 people

PREPARACIÓN

  • Preheat oven to 400°F.  Line a large baking sheet with parchment.
  • Add carrots, bell pepper, onion, Ahuacatlan Avocado Oil, garlic-herb spice mix, and ½ teaspoon salt to a large bowl.  Toss to coat, and then arrange vegetables in an even layer on baking sheet.
  • Create space on the pan for chicken breasts.  Season each side with salt and remaining ½ teaspoon spice mix.
  • Roast chicken and vegetables for 25-30 minutes (this may vary based on the size/thickness of chicken pieces).  You can also broil for the last minute or two to crisp up the chicken skin (be careful with the parchment paper.).
  • Remove from oven, squeeze lemon over chicken and vegetables.  Add spinach, and use tongs to toss so it gently wilts with the other vegetables.

Mustard sauce

Preparation

  •  Whisk all ingredients.

Mixed Berry Crisp

Dificultad:

INGREDIENTES

  • 5 cups mixed berries (strawberries, raspberries, blackberries, blueberries)
  • 3 tablespoons arrowroot powder
  • 1 tablespoon good quality vanilla extract
  • ½  cup almond flour, packed
  • ¼  cup oats
  • ¼  cup coconut sugar
  • ¼  teaspoon cinnamon
  • ¼  teaspoon salt
  • 1/8 cup Ahuacatlan Avocado Oil

Preparation time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes

Ideal for: 10 people

PREPARACIÓN

  • Preheat oven to 350°F. Place berries, arrowroot and vanilla in a baking dish.  Toss gently to combine.  Pour into a greased baking dish.
  • In a small bowl, combine almond flour, oats, sugar, Ahuacatlan Avocado Oil, cinnamon, and salt; stir and then gently crumble topping over berries.  Cover with foil and bake for 30 minutes or until bubbling.  Remove cover and bake an additional 5-10 minutes, or until topping begins to brown.

Maple and Date Granola

Dificultad:

INGREDIENTES

  • 2-1/4 cups old-fashioned oats
  • 1 ½ cups steel-cut oats
  • 1 cup almonds, rough chopped
  • ½ cup pumpkin seeds
  • ¼ cup coconut sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • ½ cup maple syrup
  • ½ cup Ahuacatlan Avocado Oil
  • 1 tablespoon vanilla extract
  • ¾ cup dried dates, chopped

Preparation time:  12 minutes

Cooking time: 25 minutes

Total time: 37 minutes

Ideal for: 8 persons

PREPARACIÓN

  • Preheat the oven to 300°F. Line 2 large baking sheets with parchment paper.
  • In a large bowl, combine oats (both varieties), almonds, seeds, maple syrup, coconut sugar, Ahuacatlan Avocado Oil, cinnamon, vanilla, and salt.
  • Evenly spread mixture on baking sheet and bake for 30-40 minutes stirring every 10 minutes.
  • Once golden and toasted, remove from the oven and add the chopped dates on top of warm baking sheets, toss to combine. Let cool before serving or storing.
  • Granola will keep in an airtight container for up to a month.

Kale and Mango Salad

Dificultad:

INGREDIENTES

  • 1 bunch kale, torn into small pieces
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons Ahuacatlan Avocado Oil Chipotle
  • ½ red onion, thinly sliced
  • ¼ teaspoon sea salt
  • 1 mango, peeled and chopped
  • 2 tablespoons roasted pumpkin seeds
  • ¼ cup queso fresco

Preparation time:  15 minutes

Total time: 15 minutes

Ideal for: 6 persons

PREPARACIÓN

  • Add kale, onion, lemon juice, oil, and salt to a large bowl.  Using clean hands, gently ‘massage’ kale until bright green and wilted.  Add in mango, pumpkin seeds, and cheese. Let marinate for 10-15 minutes.
  • Option to top with additional pumpkin seeds and cheese.

Chewy Chocolate Cookies

Dificultad:

INGREDIENTES

  • 2 cups almond flour, packed
  • ¾ cup coconut palm sugar
  • 3 tablespoons unsweetened cocoa powder
  • 2 tablespoons ground flax seed
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup Natural Ahuacatlan Avocado Oil
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips

Preparation time: 20 minutes

Cooking time: 20 minutes

Total time: 40 minutes

Ideal for: 4 persons

PREPARACIÓN

  • Preheat oven to 350°F.  Line two large baking sheets with parchment paper.
  • In a large bowl, whisk almond flour, palm sugar, cacao, ground flax seed, baking powder, baking soda, and salt.  In a small bowl, mix together Natural Ahuacatlan Avocado Oil, applesauce, and vanilla.  Add wet ingredients to dry, and stir until evenly mixed.  Add in chocolate chips and stir to combine.
  • Using a scant tablespoon, form dough into balls on baking sheets.  Bake for 12-14 minutes.  Let cool for 10 minutes.

Better Blueberry Scones

Dificultad:

INGREDIENTES

  • 2 ½ cups blanched almond flour, packed
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 eggs
  • 1/3 cup maple syrup
  • ¼ cup Ahuacatlan Avocado Oil
  • 1 tablespoon good quality vanilla
  • ½ cup fresh blueberries

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Ideal for: 10 persons

PREPARACIÓN

  • Preheat oven to 350° Line a large baking sheet with parchment paper.
  • Whisk together almond flour, salt, and baking soda in a large bowl.
  • Whisk avocado oil, maple syrup, eggs, and vanilla in a medium bowl.  Add wet ingredients to dry ingredients, and mix with a wooden spoon until combined.  Stir in blueberries.
  • Use a ¼ cup to portion scones evenly on baking sheet.  Bake for 15 minutes, or until golden brown and fully cooked.  Let cool for 20-30 minutes.