Airing weekdays at 7:30 A.M. on

Airing weekdays at 7:30 A.M. on

Avocado & Tuna Poke

 

Avocado & Tuna Poke

Ingredients

Tuna component

  • 1 pound Ahi sushi quality tuna steaks, cubed
  • 1/4 cup chopped green onions
  • 1 tbsp. toasted sesame seeds
  • 1 tbsp. toasted black sesame seeds
  • 1 tsp fresh grated ginger
  • 1 tbsp. sesame oil

Avocado component

  • 1-1/2 bags (15 oz.) Welch’s Frozen Avocados, thawed according to package instructions
  • 1/4 cup chopped green onions
  • 1 lime
  • Salt to taste
  • 1/2 cup chopped cilantro and a few sprigs for décor
  • 2 tbsp. sour cream

Prep Time: 25 min

Serves: 4

Instructions

  1. Dice tuna 3/4 inch cubes, mix with all tuna ingredients
  2. Keep refrigerated
  3. Defrost Welch’s frozen avocados according to package instructions
  4. Mix with onion, lime juice, cilantro and season with salt
  5. Keep refrigerated
  6. To serve: Place a ring mold in center of serving plate fill ¼ way with avocado mix, then fill to ¾ with tuna mix, and top with avocado mix. Garnish with sour cream, a chunk of tuna, and cilantro sprig

Wings with Avocado Ranch Dressing

 

Wings with Avocado Ranch Dressing 

The idea behind this dressing is to replace all the bad fats from oils, cream, mayo, butter milk with the healthy fats of avocado puree, while still enjoying the creaminess of the dressing.

Ingredients

  • Your favorite wing recipe
  • With your favorite ranch dressing mix:
    • 1 bag (10 oz) Welch’s Frozen Avocados, thawed
    • 1 oz of your favorite ranch dressing mix
    • ½ lemon
    • ¼ cup chilled water as needed
  • From scratch:
    • 1 bag (10 oz) of Welch’s Frozen Avocados, thawed and mashed
    • ½ lemon
    • 1/2 clove garlic, peeled
    • 1 tbsp. finely chopped onion
    • 1/8 tsp fine sea salt, plus additional to taste
    • 1/2 tsp dry mustard
    • 2 tbsp. finely chopped fresh chives
    • 1 tbsp. finely chopped fresh flat-leaf parsley
    • 1 tbsp. finely chopped fresh dill
    • 1/4 tsp. freshly ground black pepper
    • ¼ cup chilled water as needed

Prep Time: 5 min with packaged ranch, 15 min from scratch

Serves: 6 to 10

Instructions

  1. Puree avocado and juice from the ½ lemon in food processor.
  2. Hand whisk all remaining ingredients.
  3. Add water as needed to adjust consistency.
  4. Adjust salt and pepper to taste.

Great Avocado Club Sandwich

Great Avocado Club Sandwich

Ingredients

  • 1 bag (10 oz.) Welch’s Frozen Avocados, thawed and smashed
  • 12 slices sour dough bread
  • 3 tbsp. mayonnaise
  • 8 leaf of Leaf lettuce
  • 1 tomato thinly sliced
  • 8 slices ham
  • 1 pack alfalfa spouts
  • 8 slices turkey
  • 4 slices Cheddar cheese
  • 1 lemon
  • Salt and pepper

Prep Time: 20 min, including assembly

Serves: 4

Instructions

  1. Heat oven to 350°. Spread the pecans across the surface of a sheet pan with sides and toast in the oven for 8-10 minutes until they are fragrant and have darkened in color. Once done, cool and then chop them and reserve a few whole pecans for the top of the loaves. Leave the oven on at 350° and grease two, 9”x5” loaf pans with olive oil.
  2. Into a medium size bowl sift or shake through a large sieve the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
  3. In the bowl of a stand mixer add the pumpkin, applesauce, and vanilla mix to combine. With the mixer on low speed pour in the Olive Oil and mix until combined. Add both sugars and mix until there are no visible lumps, stopping to scrape down the sides and bottom of the mixing bowl. Then add the eggs one at a time, combining thoroughly after adding each egg. Add the flour mixture to the mixing bowl. Mix on low, stopping to scrape down the sides and bottom of the mixing bowl. Do not over-mix. Remove the bowl from the stand mixer and fold in the pecans.
  4. Divide the batter evenly between the two prepared loaf pans. Press the reserved pecans into the top of the batter on each loaf. Bake for 50-55 minutes. When done, a cake tester will come out cleanly and the bread will have pulled away from the sides of the pan and be a tawny golden brown. Let cool in the pan for 10 minutes. Release the bread from the pan, by running a kitchen knife around the edge of the bread. Then invert the bread onto a cooling rack or breadboard to finish cooling.
  5. When the bread has cooled slice each loaf into ten slices, serve, and enjoy!

Sourdough Bread Guacamole

Sour Dough Bread Guacamole

Ingredients

  • 2 bags (10 oz.) Welch’s Frozen Avocados, thawed and mashed
  • 1 medium gold potato, peeled, chopped into small bits, and roasted
  • 6 cloves of garlic roasted and mashed
  • 1 small shallot, minced
  • 1 small carrot, peeled and finely chopped
  • 2 medium red tomatoes, diced
  • 1/2 cup fresh cilantro & lime oil pesto
  • 1 sour dough bread bowl
  • 2 oz. Kerrygold Dubliner Irish White Cheddar Cheese, grated
  • Salt & pepper to taste

Prep Time: 25 min

Serves: 12

Instructions

  1. Heat oven to 350°. Spread the pecans across the surface of a sheet pan with sides and toast in the oven for 8-10 minutes until they are fragrant and have darkened in color. Once done, cool and then chop them and reserve a few whole pecans for the top of the loaves. Leave the oven on at 350° and grease two, 9”x5” loaf pans with olive oil.
  2. Into a medium size bowl sift or shake through a large sieve the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
  3. In the bowl of a stand mixer add the pumpkin, applesauce, and vanilla mix to combine. With the mixer on low speed pour in the Olive Oil and mix until combined. Add both sugars and mix until there are no visible lumps, stopping to scrape down the sides and bottom of the mixing bowl. Then add the eggs one at a time, combining thoroughly after adding each egg. Add the flour mixture to the mixing bowl. Mix on low, stopping to scrape down the sides and bottom of the mixing bowl. Do not over-mix. Remove the bowl from the stand mixer and fold in the pecans.
  4. Divide the batter evenly between the two prepared loaf pans. Press the reserved pecans into the top of the batter on each loaf. Bake for 50-55 minutes. When done, a cake tester will come out cleanly and the bread will have pulled away from the sides of the pan and be a tawny golden brown. Let cool in the pan for 10 minutes. Release the bread from the pan, by running a kitchen knife around the edge of the bread. Then invert the bread onto a cooling rack or breadboard to finish cooling.
  5. When the bread has cooled slice each loaf into ten slices, serve, and enjoy!
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