Inspired by True Food Kitchen, this edamame guacamole is truly something special! You’d never guess there’s (fiber- and protein-rich!) edamame hidden in this creamy and classic condiment.
To get the texture just right, we threw it in the fo…
Inspired by True Food Kitchen, this edamame guacamole is truly something special! You’d never guess there’s (fiber- and protein-rich!) edamame hidden in this creamy andclassic condiment.
To get the texture just right, we threw it in the food processor for an extra smooth and satisfying result! Just 7 ingredients and 25 minutes required for this delicious, nutrient-packed dip.
When it’s BBQ season and you’re craving a hearty, plant-based entrée, we have just the thing: BBQ Tempeh Sandwiches! They’re fresh, flavorful, protein-packed, and perfect for pairing with classic sides like grilled corn and potato salad.
Bursting…
When it’s BBQ season and you’re craving a hearty, plant-based entrée, we have just the thing: BBQ Tempeh Sandwiches! They’re fresh, flavorful, protein-packed, and perfect for pairing with classic sides like grilled corn and potato salad.
Bursting with BBQ sauce and topped with a creamy, not-too-spicy sriracha slaw, these saucy sandwiches are seriously swoon-worthy! Plus, they’re easy to make with just 10 ingredients and 30 minutes required.
This strawberry sorbet recipe has the best fruity flavor and frosty texture! It’s easy and impresses everyone.
Here’s a simple summer dessert that’s easy but impressive: Strawberry Sorbet! The flavor is like taking a bite of 100 strawberries at once: sweet, pure, and tangy. The frosty texture is like an Italian strawberry gelato: cold and creamy, with just the right robust vibrancy to each bite. We dare you to serve this to someone who doesn’t exclaim, “Wow!” Even better: it takes just a few minutes of hands on time.
Ingredients for this strawberry sorbet recipe
No need to grab a store-bought pint of strawberry sorbet. This recipe is quick and simple with just a few ingredients! You’ll also need a blender and an ice cream maker (more on that below). The only ingredients you’ll need are:
Fresh strawberries
Lime juice
Sugar
All you need to do? Blend the strawberries, lime and sugar with a little ice, then freeze the mixture in an ice cream maker for about 20 minutes. It comes together so quickly, it’s perfect as an easy breezy summer dessert.
Necessary equipment: an ice cream maker
An ice cream maker is the best tool for the job with sorbet! It’s a great investment, and you can use it to make sorbets and ice creams all year round (like Mango Sorbet or Watermelon Sorbet).
Here’s the 2 quart ice cream maker we use. It’s a great gift idea, too! Use it as a housewarming present or a fun surprise for ice cream lovers. We’ve had ours for years and it holds up well.
Make ahead & storage tips for strawberry sorbet
Here’s the thing: homemade sorbet is best the day it is made. The texture is ultra creamy and frosty right out of the ice cream maker. You can freeze it a few hours, but if you leave it overnight it becomes very solid. Here are a few tricks to working with leftovers:
Line the storage container with parchment paper. This helps so the sorbet doesn’t freeze to the edges of the container and makes it easier to defrost.
Make the strawberry sorbet up to 2 hours in advance of serving. It will start to freeze at the edges, so you may need to stir a bit before serving. The texture will be nicely solid at this point and easy to scoop into balls.
Leftovers save 1 week, but defrost at room temp for about 30 minutes. Make time to leave it out the container on the counter until it defrosts. (Of course, you could microwave it for a few seconds: but it’s risky!) Don’t expect it to be like store-bought sorbet, which stays softer in the freezer.
More strawberry desserts
Whipping up desserts with strawberries is our favorite: these berries always deliver on flavor! Here are some of our top strawberry desserts:
Place the strawberries in a food processor or high-powered blender and puree. Add the sugar, lime juice, salt and ice and puree until smooth. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)
Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes. The texture will be very frosty and creamy at this point. Serve immediately, or place into a parchment lined container. You can freeze up to 2 hours day of (stir before serving). Freezing overnight makes a solid icy texture so for leftovers, allow them to sit at room temperature for 20 to 30 minutes (or more, depending on how long its been frozen) to defrost.
There’s nothing shy about this summery twist on a gin sour—from its striking hue to its eye-opening tart flavor, you’ll want to sip on one of these raspberry lime gin sours all summer long. This simple summer cocktail is bursting with a double dose of tart flavor from raspberries and freshly squeezed lime juice, mixed […]
There’s nothing shy about this summery twist on a gin sour—from its striking hue to its eye-opening tart flavor, you’ll want to sip on one of these raspberry lime gin sours all summer long.
This simple summer cocktail is bursting with a double dose of tart flavor from raspberries and freshly squeezed lime juice, mixed with gin, sugar syrup, and a dash of cardamom bitters.
I had some raspberries leftover from my raspberry s’mores tart (I bought 3 containers of them for testing and only ended up using one single fresh raspberry for garnish, so needless to say I had a lot of leftover berries).
Taylor jumped at the chance to use up some of the softening fruit, smashing them into a tart and vibrantly pink gin-based cocktail.
I don’t really drink, but even I couldn’t resist the allure of this neon pink concoction and helped myself to a few sips of Taylor’s drink. And the flavor, well, I’ll just say the flavor is as bright as the color—shockingly so, you could say. Tart raspberries plus even tarter lime juice makes basically the cocktail version of a sour patch kid.
I wasn’t originally planning on posting this (drink recipes, for whatever reason, tend to flop over here and even moreso on Instagram, interestingly enough). But, when we found ourselves on a Thursday afternoon with no internet and more raspberries on the verge of turning, we figured, why not, and indulged in some day drinking disguised as work (sometimes being a food blogger has its perks).
Some might call this gin-and-lime mixed drink a gimlet, but Taylor is adamant that gimlets are made with lime cordial (a sweet and sour lime syrup of sorts). Since this one has fresh lime juice, he says, it’s more like a gin sour, just with lime instead of lemon.
Look out tacos and enchiladas, there’s a new condiment in town! This avocado crema is SO delicious and endlessly versatile! We’ve been enjoying it for years and decided it needed its own dedicated space on the blog. With a few tweaks to maximize flavor…
Look out tacos and enchiladas, there’s a new condiment in town! This avocado crema is SO delicious and endlessly versatile! We’ve been enjoying it for years and decided it needed its own dedicated space on the blog. With a few tweaks to maximize flavor and ensure success every time, it’s here!
This crema is bright, fresh, perfectly rich and creamy, and plant-based, too! Bonus points?
Avocados are in my top 5 foods of all-time. They make everything better. I love adding them to salads, sandwiches, tacos, and more! And of course, I love guacamole and avocado toast. Avocados are the BEST! I also love using avocados to make this simple…
Avocados are in my top 5 foods of all-time. They make everything better. I love adding them to salads, sandwiches, tacos, and more! And of course, I love guacamole and avocado toast. Avocados are the BEST! I also love using avocados to make this simple Avocado Sauce. The sauce is creamy, smooth, and made with…
Chips and guac are my weakness. Like, just give me that as a meal because I don’t want anything else. 😅 But guacamole at restaurants is expensive and buying a container of pre-made guacamole at the store is usually not very delish. So when that guac craving hits, I’ve got to whip up a batch myself. Homemade guacamole only takes a few minutes to make and the fresh flavor is so good. Plus, I love using it to top just about everything else I eat, so it never goes to waste.
What’s in Guacamole?
Guacamole is a Mexican dip or condiment made with mashed avocados. In its most simple form, it just has mashed avocado and salt, but many recipes include additional ingredients. I love the traditional combo of lime to brighten the creamy mixture, cilantro for freshness, jalapeño for a spicy kick, and a little tomato and onion for color and texture.
What Else Can I Add to Guacamole?
There are so many fun ingredients that you can add into guacamole. If you want to get a little funky with your guac, here are a few ideas:
IF you happen to have leftovers, here’s how you can store them without the guacamole turning brown. Guacamole turns brown when exposed to oxygen, similar to apples or bananas. So, to prevent this simply eliminate the exposure to oxygen. Transfer your guacamole to an air-tight food storage container, then place an extra layer of plastic wrap directly on the surface of the guacamole, making sure there are no air bubbles trapped under the plastic. Seal the container and refrigerate for 4-5 days.
How to Use Guacamole
If you do happen to have som guac left over, here are some ways that I love to use it:
The fresh flavor of homemade guacamole can't be beat! This simple avocado dip is creamy, zesty, and so deliciously fresh.
Course Appetizer, condiment, Side Dish
Cuisine Mexican
Total Cost $6.70 recipe / $0.67 serving
Prep Time 15minutes
Total Time 15minutes
Servings 10¼ cup each
Calories 101kcal
Author Beth – Budget Bytes
Ingredients
1fresh lime (2 Tbsp juice)$0.89
2Roma tomatoes$0.44
1jalapeño$0.09
1/4red onion$0.11
2Tbspchopped fresh cilantro$0.15
3mediumavocados (or 4 small)$5.00
1/2tspsalt$0.02
Instructions
Prepare the guacamole add-ins first. Juice the lime. Finely dice the tomatoes, jalapeño (remove seeds), and red onion. Roughly chop the cilantro.
Remove the peels and pits from the avocados. Place the avocados in a bowl, then mash them with a fork.
Add the diced tomato, onion, and jalapeño to the mashed avocados, along with the chopped cilantro, about 1 Tbsp of lime juice and ¼ tsp salt.
Stir the ingredients together, then taste the guacamole. Add more lime and salt to your liking. I usually end up adding about 2 Tbsp lime juice and ½ tsp salt total. Serve and enjoy!
For this simple version of guacamole you’ll need 3-4 avocados (mine were small, so I used four), 2 Roma tomatoes, 1 jalapeño, 1 lime, ¼ red onion, ½ tsp salt, and a couple tablespoons of chopped cilantro.
Prep all the add-ins first. Finely dice the tomatoes, red onion, and jalapeño. Roughly chop the cilantro, and juice the lime.
Remove the peels and pits from the avocados, then place them in a bowl.
Mash the avocados. Leave them a little chunky or mash them completely smooth. It’s up to you. I like them a little chunky.
To the mashed avocado add the diced tomato, diced red onion, diced jalapeño, chopped cilantro, lime juice, and salt. Start with about 1 Tbsp lime juice and ¼ tsp salt, then add more after tasting.
Mix everything together well, then give it a taste and adjust the salt and lime to your liking. I usually end up using about 2 Tbsp lime juice and ½ tsp salt total.
To store your leftover guacamole without it turning brown, make sure to add a layer of plastic wrap directly on the surface of the guacamole. Press out as many of the air bubbles as possible to prevent browning. Seal the container closed and keep for 4-5 days, refrigerated.
Australian finger limes (aka citrus australasica) are one of the silliest types of citrus fruit—and we mean that in the best way possible. They resemble short, stubby fingers and bear the nickname “caviar limes.” Finger limes are a ty…
Australian finger limes (aka citrus australasica) are one of the silliest types of citrus fruit—and we mean that in the best way possible. They resemble short, stubby fingers and bear the nickname “caviar limes.” Finger limes are a type of tiny citrus fruit—a microcitrus actually—that are native to Australia (specifically the coastal region of Queensland and New South Wales). Their name comes from the fact that they are about the size and shape of a finger (they max out at around 3 inches in length), and both the peel and the pulp come in a rainbow of colors. The pulp (more properly called juice vesicles) of most citrus fruit looks like elongated teardrops, but finger lime’s vesicles are tiny little balls—a tart, fruit “caviar” that holds its shape until the beads burst in your mouth (in case their diminutive size and wide range of colors weren't enough fun for you).
Look for finger limes at specialty grocery stores—in some parts of California, you might be able to find finger limes at your farmers’ market. So how do you go about choosing the brightest, juiciest ones? Select finger limes with brightly-colored skin. Small brown patches won’t affect the flavor, but steer clear of specimens with dull, dry, shriveled skin (they’re past their prime). Like any other citrus fruit, store finger limes in the refrigerator, wrapped in plastic for a couple of weeks. If you don’t have any luck finding them locally, you can always order them online. Better yet, grow your own with the Via Citrus Finger Lime Tree from our shop. Each tree ships directly from Florida and includes clear care instructions so even novice gardeners can grow beautiful finger limes (assuming that you have a bright, sunny spot where the plant can thrive).
This cucumber salsa is cool and zesty, pairing this crunchy veggie with jalapeño, cilantro and lime. Ideal for chips, tacos, and more!
Here’s a unique salsa variation everyone should try: Cucumber Salsa! Using this green vegetable instead of tomato is a bit off the beaten path. But turns out, cucumber is just the veggie for pairing with jalapeño, cilantro and lime! It adds a cooling essence and a hydrating crunch to each bite. Zingy and zesty, it’s ideal for dipping chips or showering over tacos. Or, sprinkle it over grilled salmon for a summery meal. Anything goes here!
Ingredients in cucumber salsa
All you need are a handful of ingredients to make a killer cucumber salsa! Like with any salsa, the time is in the chopping. It takes about 15 minutes to chop all the ingredients: but the payoff is immense! Take one bite, and the zingy, crunchy cool flavor will sweep you off your feet. Here’s what you’ll need:
English cucumber (or standard cucumber; see below!)
Red bell pepper
Red onion
Jalapeño peppers
Cilantro
Cumin
Lime juice
Kosher salt
English cucumber vs standard cucumber
This cucumber salsa is best with an English cucumber, but you can use a standard cucumber if that’s what you have on hand! What’s the difference and why is it better in this salsa?
English cucumbers are long and straight, with a thin skin with ridges. The seeds are very small and the flavor is sweeter than a standard cucumber. Because of the thin skin and small seeds, it doesn’t need to be peeled or seeded before eating! The flesh has a bright green color which looks beautiful in recipes. Because the thin skin is so fragile, it’s sold with a plastic covering in the grocery store.
Standard slicing cucumbers are shorter, with thick, dark green skin and very large seeds. The thick skin and seeds can be bitter, so they’re often removed when cooking. You can use it here, but you’ll need to peel and seed it first. The flavor is not quite the same as the English cucumber, but it’s still tasty!
How long does cucumber salsa last?
Homemade cucumber salsa lasts 4 days refrigerated. While it’s best when it’s fresh, it lasts well and the flavor intensifies over time.
Ways to use cucumber salsa
This cucumber salsa is quite versatile: it’s great on its own as a dip, but it’s even more fun combined into a meal! Here are a few ways to serve it:
Chop the English cucumber, bell pepper, red onion, jalapeño peppers, and cilantro as noted above.
Place the vegetables in a medium bowl and mix with the cumin, lime juice, and kosher salt. Taste and adjust flavors as desired. Serve immediately with chips, tacos or grilled fish. Stores refrigerated for up to 4 days.
Stuffed mushrooms are one of my favorite appetizers, but I also love making a meal out of them. I make Lasagna Stuffed Mushrooms and Enchilada Stuffed Mushrooms all of the time and now I have a new favorite, Fajita Stuffed Mushrooms. Fajitas are a clas…
Stuffed mushrooms are one of my favorite appetizers, but I also love making a meal out of them. I make Lasagna Stuffed Mushrooms and Enchilada Stuffed Mushrooms all of the time and now I have a new favorite, Fajita Stuffed Mushrooms. Fajitas are a classic Mexican meal and this recipe is a fun twist on…