Pan Fried Artichokes-Shared By Chef Amanda De La Vega

“Ok, here’s another thrown-together-after-work recipe.  I had some leftover canned artichokes (I know, I know… I should have used fresh artichoke. I’m lazy, don’t judge me) laying around as well as my freshly made avocado mayonnaise so I decided to whip something up with them.”-Amanda

Pan fried artichokes paired with homemade mayo

Pan fried artichokes paired with homemade mayo

What you’ll need:

  • 1 can artichoke quarters (drained and rinsed)
  • 1-2 tsp coconut flour (*coconut flour may leave a different aftertaste so if you aren’t used to it you may just want to use regular flour or almond flour)
  • 2-3 tbsp ghee or pastured butter
  • salt

How to make it:

  1. Place the artichoke quarters in a bowl.  Toss with salt and coconut flour.
  2. Heat the butter or ghee in a pan and add in the artichokes.  Fry until golden brown on each side.
  3. Serve with avocado mayonnaise.

*These won’t come out crispy like a restaurant-style deep fried artichoke might.  It will just have a little crunch to it.

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Homemade Mayo-Shared by Chef Amanda De La Vega

“Mayonnaise has been given a bad rap for being unhealthy.  Truth is, we should probably never touch the store bought stuff.  It’s made with canola and/or soybean oil which are horrible.  Not to mention whatever preservatives or additives are in there! However, homemade mayonnaise is actually good for you and tastes delicious…  Much different than that stuff on the shelves. You can use olive oil, macadamia nut oil or avocado oil. Get creative and add in garlic, spices or fresh herbs.” – Amanda

So much healthier and much more tasty than the store-bought stuff.

Spreadable & lovable, this mayo is much healthier and way more tasty than the store-bought stuff.

What you’ll need:

  • 1 organic, cage-free egg
  • 1 tbsp fresh squeezed lemon juice
  • ¼ tsp ground mustard seed
  • ½ tsp each pepper and salt
  • 1 cup avocado oil (or olive oil)

How to make it:

  1. In a blender or food processor, blend egg, lemon juice, mustard seed, pepper and salt (if you’re adding extra seasonings or herbs do so in this first step).
  2. Once blended, slowly pour in the oil while processing to fully emulsify – this may take a while.
  3. Store in an airtight container. It should hold up for at least a week.

Tacos de Camarón-Shared by Chef Sasha

“Shrimp tacos from Mercadito…so good I don’t crave going there anymore. This little gem of a recipe I found in the Village Voice….”- Sasha

Tacos de Camarón

Yield: 4 tacos

What you’ll need:

For the chipotle puree:

  • 1 can chipotle peppers (In a blender, puree chipotles until smooth)

For the shrimp marinade:

  • 6 ounces diced shrimp
  • 2 tablespoons chipotle puree
  • 1 1/2 teaspoons chopped garlic
  • 1 tablespoon canola oil

In a bowl, combine shrimp with chipotle puree, garlic, and oil. Set aside.

For the tacos:

  • 2 tablespoons canola/olive oil blend
  • 1 tablespoon garlic, minced
  • 3 tablespoons red onion, diced
  • 5 ounces marinated shrimp
  • 2 teaspoons chipotle puree
  • lemon juice, to taste
  • 2 tablespoons unsalted butter
  • salt, to taste
  • 4 homemade corn tortillas
  • 4 slices avocado

How to make it:

In a skillet over medium-high heat, heat up 2 tablespoons of oil, and sauté 1 tablespoon of garlic until brown. Add red onion, and sauté 30 seconds. Add the marinated shrimp, and cook 1 minute. Stir in 2 teaspoons of the chipotle puree, lemon juice, and butter, and season with salt. Cook for another 2-4 minutes.

In a skillet or on a grill, heat up your corn tortillas. Top each one with shrimp and 1 slice of avocado, and serve.