Avocado Cucumber Roll
Serves 2-3
1 cucumber 1 avocado 2 tablespoons lemon juice 1 tablespoon parsley 1 tablespoon dill Capers Salt & pepper
Thinly slice cucumber with a vegetable peeler. Mash together avocado with lemon juice, parsley, dill, and salt and pepper.
Spread avocado mixture onto cucumber slices and roll into wraps. Top with capers and additional salt and pepper.
1 cucumber
1 avocado
2 tablespoons lemon juice
1 tablespoon parsley
1 tablespoon dill
Capers
Salt & pepper
INSTRUCTIONS
Thinly slice cucumber with a vegetable peeler.
Mash together avocado with lemon juice, parsley, dill, and salt and pepper.
Spread avocado mixture onto cucumber slices and roll into wraps.
Top with capers and additional salt and pepper.
Rachel Schultz
Rachel Schultz is an author, blogger, and dessert activist. This blog has been read internationally by millions, but mainly she is just an ordinary homemaker living in the Midwest with her husband, David, and their four children. They are (currently) renovating their 1970's colonial home and (always) cooking more food.
Chopped Liver
3 tablespoon extra virgin olive oil divided
2 medium white onion sliced thin
Kosher salt
1 pound mushrooms sliced (button or crimini)
4 hard boiled eggs or 1 cup soft tofu for vegan version
1 cup walnuts plus more for garnish (toasted adds extra flavor!)
Freshly cracked black pepper to taste
Minced chives for garnish
INSTRUCTIONS
In a large sauté pan or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add onion slices and 1 teaspoon salt.
Sauté for about 10 minutes until onions are soft and starting to brown, stirring often, and then turn down the heat to medium low and sauté until onions are golden brown and caramelized, about 45 minutes. Stir often. You want the onions to stick a little so they color, but if onions start to burn, add a little water or more olive oil (or wine!) to deglaze. Add 1 more tablespoon olive oil and mushrooms and sauté for 10 more minutes until soft but not mushy. Let cool.
Put onions mixture, eggs, and walnuts, in a food processor and pulse until ingredients are combined and uniform and it looks like chopped liver; add a little olive oil if it's not coming together. Season with salt and pepper to taste.
Chill for one hour or until ready to serve and garnish with walnuts and chives. Serve with matzah crackers and veggies.
Rosemary Sweet Potato Stackers
Ingredients
2 tablespoons organic butter, melted
2 tablespoons coconut oil, melted
2 tablespoons grated parmesan cheese, plus extra for garnish
1 teaspoon fresh rosemary, chopped, plus extra for garnish
Sea salt and pepper
5-6 large sweet potatoes or yams, thinly sliced
Instructions
Preheat oven to 375 degrees. Spray 12 muffin cups with nonstick cooking spray.
In a large bowl whisk together butter, coconut oil, parmesan, chopped rosemary, salt, and pepper.
Add sweet potatoes and toss to coat evenly.
Layer potatoes slices into muffin pan and fill to the top. They will shrink down once they are cooking.
Bake for about 45-50 minutes and edges and tops are golden brown and center in tender.
Let cool for about 5 minutes and carefully remove with a spoon. Place on serving tray and top with extra parmesan cheese and fresh chopped fresh rosemary. Serve immediately.
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