Recipe by Chef Jacquie
Ingredients:
Place avocados in a medium sized bowl and mash them with a fork or potato masher. Add lime juice, onion and tomato and stir until all ingredients are blended. Season with salt and pepper.
Serve with tortilla chips or as a condiment for tacos.
Options: crab meat, goat cheese, minced cilantro and roasted peppers
What You’ll Need: 1 pound linguini 1 bag of fresh little neck clams 3 medium cloves of garlic, finely chopped 1 tablespoon flat-leaf parsley, chopped 1/3 cup dry white wine (Chef Jacquie uses Francis Ford Coppola Chardonnay) 1/2 cup seafood stock or clam juice 1 (6.5 oz) can of chopped clams (plus 1/3 cup of […]
Grilled Portobello Mushrooms with Zesty Lime Vinaigrette A Summer Classic from Chef Jacquie’s Italian Market Kitchen There’s something special about summertime cooking – the scent of something sizzling on the grill, the ease of a no-fuss meal, and the joy of using fresh ingredients that take you back to the way food used to taste. […]
Why You’ll Love This Recipe Ready in 30 Minutes Packed with Bright, Fresh Flavor Uses High-Quality Spanish Tuna in Olive Oil Crunchy Panko Breadcrumb Topping for Texture Elevated, Yet Easy Weeknight Meal Ingredients for Lemon Pasta with Spanish Tuna Pasta Base 1 lb durum wheat semolina pasta (bonus points if it’s lemon-flavored!) Zest of […]
