Picnic

Guacomole

Guacomole

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    Ingredients
  • 3 Haas avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 teaspoon of kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 1/2 jalapeno pepper, seeded and minced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced

    • Directions
    1. In a large bowl, place the scooped avocado pulp and lime juice. Toss to coat.
    2. Drain, and reserve the lime juice, after all of the avocados have been coated.
    3. Using a potato masher add the salt, cumin, and cayenne and mash.
    4. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic.
    5. Add 1 tablespoon of the reserved lime juice.
    6. Let sit at room temperature for 1 hour and then serve.

Sparkling Mint Peach Lemonade

Sparkling Mint Peach Lemonade

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    Ingredients
  • 2 cups sugar
  • 1 cup hot water
  • 2 cups fresh lemon juice
  • 1 gallon cold water
  • 1 lemon, sliced
  • Mint sprigs, for garnish

    • Directions
    1. In a 1 gallon container, place sugar and hot water, and stir until sugar dissolves.
    2. Add lemon juice and cold water to render 1 gallon.
    3. Stir until well mixed.
    4. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of mint.

Hummus

Hummus

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    Ingredients
  • 4 garlic cloves
  • 2 canned chickpeas, drained, liquid reserved
  • 1 1/2 teaspoons kosher salt
  • 1/3 cup tahini (sesame paste)
  • 6 tablespoons freshly squeezed lemon juice (2 lemons)
  • 2 tablespoons water or liquid from the chickpeas
  • 8 dashes hot sauce

    • Directions
    1. Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced.
    2. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed.
    3. Taste, for seasoning, and serve chilled or at room temperature.