Posts Tagged ‘guacamole’

Winning recipes pictured. Starting in the top left and moving clockwise: Bernard (Lake Grove), Kim (Macadam),  Eli (Burnside), Robin (Belmont)

Winning recipes pictured. Starting in the top left and moving clockwise: Bernard (Lake Grove), Kim (Macadam), Eli (Burnside), Robin (Belmont)

Did you know it’s estimated that 8 million pounds of guacamole is consumed during the Super Bowl? With that much green goodness being smashed up, Zupan’s Markets decided to hold a competition this week among its store associates for the best recipe. With 32 different entries the decision was a hard one for store associates, who were the judges. Unique ingredients included pomegranate seeds, bacon and curry. But in the end there could only be one champion per store.


Below we have included the 4 winning recipes for you to try. Have a guacamole secret of your own? Share it with us!

Lake Grove Champion – Bernard, Produce
4 avocados
1 lime
6 garlic cloves
1/2 cup cilantro
1 sweet onion
2 jalapenos
1 container pico de gallo
salt and pepper to taste

Macadam Champion, Kim, Service Deli
1 jalapeno, diced
4 oz green chiles
6 avocados
6 green onions, chopped
2 oz lemon grass, chopped
Juice from 1 lemon
1 tomato, chopped
4 T chopped garlic
1 T pepper
1 T smoked sea salt
4 T cilantro, chopped

Burnside Champion, Eli, Meat
Jícama Classic Guacamole
5 avocados
2 shallots
1 large lime
¼ lb jícama
1 T sea salt
1 t granulated garlic
1 t black pepper
1 bunch greek oregano, chopped

Belmont Champion, Robin, Service Deli
6 avocados
Juice from 5 limes
1/3 c sour cream
2 t salt
2 t cumin
1 t dry oregano
4 roasted jalapenos
2 t granulated garlic
1/4 t red pepper flakes
Smash with whisk

Top with roasted corn, four roasted, peeled & chopped poblano chiles, crumbled queso fresco, chopped cilantro and a squeeze of lime.


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This wonderful weather calls for an ice cold, locally brewed beer, tortilla wedges and veggies, and guacamole.  We have a great guacamole recipe to share that will have your taste buds singing your praises!

Ranch Guacamole with Yellow Corn Tortilla Wedges

1 C frozen peas*
1 medium Hass avocado, peeled, pit removed
1 lemon, juiced
1 medium tomato
1/2 red or sweet onion, very finely diced
1 Jalapeño pepper, seeded and minced
3 T fresh cilantro, chopped
1/2 t. sea salt
1/4 t. freshly ground pepper
*You may also use steamed brocolli florets, asparagus tips, or edamame beans.

1. Slightly thaw frozen peas.

2. In a blender or processor, process peas until smooth. In a medium-sized bowl, mash avocado with a fork or potato masher. Add in the lemon juice, tomato, onion, jalapeño, and cilantro. Season with sea salt and black pepper. Add the prepared peas and mix well. May be covered lightly and refrigerated for several hours.

Serve with baked tortilla wedges and an array of fresh veggies such as bell pepper strips, jicama, or cherry tomatoes.

Tortilla Wedges:

Preheat oven to 325˚.  Cut tortillas into quarters.  Spray bake pan lightly with olive oil.  Arrange wedges on a pan. Spray wedges lightly with oil and season lightly with sea salt, if desired. Bake in a preheated oven until crisp.

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