Nutrition: August 2015
“Everything that you put into your body and mind matters.”
~ Anonymous
August's Recipe of the Month:
Grilled Asparagus and Avocado Tacos
Recipes by Ivy Stark, executive chef at Dos Caminos
Ingredients:
12 corn tortillas
12 teaspoons cucumber pico de gallo (recipe below)
12 ounces refried white beans (recipe below) OR store-bought refried beans
12 spears grilled asparagus
2 ripe hass avocados, grilled (oil them AND the grill really well to prevent sticking) and cut into twelve slices
12 teaspoons queso fresco
Directions:
1. Warm the corn tortillas by placing them on a warm griddle for 30 seconds.
2. Place 1 ounce beans into each of the tortillas.
3. Cut asparagus in half and place on top of beans.
4. Place 1 slice of grilled avocado in each tortilla.
5. Top avocado with 1 teaspoon of cucumber pico de gallo in each taco.
6. Sprinkle with queso fresco. Serves 4.
Cucumber Pico de Gallo
Ingredients:
2 kirby cucumbers, ends trimmed and then peeled
1/2 small red onion, finely diced
2 roma tomatoes, finely diced
1 jalapeno pepper, finely chopped
1 serrano chile, finely chopped
1/4 cup freshly squeezed lime juice
2 teaspoons extra virgin olive oil
1 teaspoon lemon olive oil
salt
Directions:
1. Finely dice the cucumbers, combine with the remaining ingredients, and season with salt.
2. Let stand 30 minutes before serving.