Guacamole Cups

We made these for a Cinco de Mayo dinner with sopas and tres leches cake. They are as adorable as they are delicious!


  • Oils/Spices: ¼ cup chopped cilantro, 1–2 drops hot sauce, optional
  • Produce: 3 small avocados, 3 small oranges, 2 cups radishes, 1 ½ cups romaine lettuce, 6 green onions, 3 Tbs. lime juice


  • Dice the radishes.
  • Finely chop the romaine lettuce.
  • Finely chop the green onions.
  • Chop the cilantro.
  • Halve and pit the avocados.
  • Use knife to remove peel and pith from oranges, then slice each orange into 4 slices.
  • Cut each orange slice into 6 small triangular pieces. Add to avocado dice.
  • Score each avocado half 7 times lengthwise and 7 times crosswise to dice.
  • Scoop out avocado dice from shells with soup spoon, and place in large bowl. Set the shells aside.
  • Add radishes, romaine, green onions, lime juice, cilantro, and hot sauce (if using) to bowl.
  • Season with salt and pepper, if desired, and gently toss to coat.
  • Scoop avocado mixture into avocado shells.

Original recipe found on: Vegetarian Times

Cranberry Relish

This side also makes a nice cranberry sauce with a holiday meal. We like to use it as a relish with Snowbird Chicken in the winter. Your kitchen will smell wonderful when this is simmering on the stove!


  • Oils/Spices: 1 cup white sugar, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg
  • Produce: 1 (12 ounce) package fresh cranberries, 1 orange, 1 apple, 1 pear
  • Other: 1 cup chopped pecans


  • Peel and puree the orange
  • Peel, core and dice the apple and pear
  • In a medium saucepan, boil water and sugar until the sugar dissolves.
  • Reduce the heat to simmer, and slowly stir in all remaining ingredients.
  • Cover and simmer for 30 minutes, stirring occasionally, until the cranberries burst.
  • Remove from heat, and let cool to room temperature.

Original recipe found on:

Salsa Lucia

A summery salsa perfectly paired with Salt Crust Chicken, this mix would also work with warmed pita, a pork dish, or perhaps even a baked brie! It isn’t a “chips” type of salsa, it’s really more of a tapenade.  However you use it, you will love it and it looks beautiful, too.


  • Oils/Spices: 2 fresh thyme leaves, 1 tsp crushed red pepper flakes, dash coarse salt, dash freshly ground black pepper, 1 cup EVOO
  • Produce: 1⁄2 cup pitted Kalamata olives, 1 tbsp rinsed and dried capers, 1 garlic clove,  1 yellow bell pepper, 1 green bell pepper, 1 small red onion, 1 orange
  • Whisk, zester/grater, optional food processor


  • Mince the olives, capers, garlic, thyme peppers and onion – a food processor makes this super quick and easy.
  • Grate about 1⁄2 tsp of orange zest.
  • Combine everything except the oil in medium bowl.
  • Whisk in olive oil in a slow, steady stream.
  • Chill until ready to use.

Original recipe found on: It’s All Delicious