#level easy

All the damn time...

Easily done in a food processor or the good ole fashion way with fork and bowl. Click 'read more' for recipe 

3 ripe Haas avocados, peeled

1/4 red onion, peeled

3 green onions

1/4 jalapeno, without seeds 

2 medium sized garlic cloves, peeled

1 tablespoon of ground cumin

1 tablespoon of ground coriander

juice of 1.5 limes 

1 firm vine ripe tomato, finely diced

If using a food processor: coarsely dice avocado, red onion, green onion and jalapeno. Add the garlic, jalapeno, green and red onion and pulse chop on the food professor 10 times. Scrape the sides of the processing bowl to push food back to the center. Add the diced avocado and tablespoons of cumin and coriander. Pulse on chop 10 times and then chop continuously for 15 seconds. Add the lime juice and chop continuously for 5 more seconds.  Guacamole should be somewhat smooth but not pureed. It's good to leave a few small chunks of avocado in there! Transfer guacamole to a bowl. Stir in finely diced tomato. Add salt to taste. Serve with tortilla chips and more lime. 

A Romantic Dinner In Minutes : Pasta in Sage Butter Lemon Sauce, a side of Balsamic glazed asparagus and a strawberry mushroom goat cheese salad. 

I was inspired to make this on the walk home from class the other day when I spotted strawberries and asparagus on sale and was in the mood for pasta. If you want to do this all at once, I recommend starting the asparagus in the oven, moving on to the pasta, finishing the asparagus, finishing the pasta and then easily making the salad last. 

Ingredients for Pasta + Sauce: 

1lb of your favorite brand store-bought tortellini or ravioli 

4 tablespoons of butter

8 sage leaves

Juice of 1/2 of a lemon

1/4-1/2 cup of grated Parmesan (depending on how much you love cheese) 

Directions: 

Cook pasta as directed on package

When pasta is 3-4 minutes from being cooked...

Melt the butter in a skillet (big enough to hold the pasta later) on medium-low heat (careful, butter burns easily) 

When the butter starts to brown, remove from heat

Add sage leaves and lemon juice and stir 

Drain pasta and add it to the sauce pan, toss to coat the pasta in sauce 

Return to heat, on low 

Add grated Parmesan and toss until cheese starts to melt

Taste and serve ;) 

Ingredients for Balsamic Glazed Asparagus: 

1 bunch of fresh asparagus, trim off the ends

2 tablespoons of butter

2 tablespoons of Balsamic vinegar

1 tablespoon of soy sauce 

Salt and pepper

Cooking spray (or more butter) 

Directions: 

Preheat oven to 400 degrees (F). 

Spray a baking sheet with cooking spray or grease with butter

Arrange the asparagus in a single later and season with salt and pepper

Roast for 15-20 minutes, until tender 

Melt the butter in a small pan until it starts to brown on medium heat.

Add soy sauce and balsamic vinegar and reduce until the balsamic vinegar starts to become a bit sticky

Turn off heat and let sit for a minute. When the asparagus is ready, take out of the oven, and pour sauce on top. Toss to coat. 

Tip: If you're not done with remaining dishes, turn off the oven and stick the asparagus back in to keep warm until you're done. 

Ingredients for Strawberry Goat Cheese Salad: 

5 strawberries, sliced

1 cup of baby spinach leaves

1 oz of goat cheese, crumbled

5 mushrooms, sliced 

3 tablespoons of olive oil 

2 tablespoons of Apple Cider or Red Wine vinegar

1 tablespoon of organic sweetener (try real Maple Syrup or I used Blue Agave syrup) 

Salt and pepper to taste

Directions: 

Place all vegetable, cheese and fruit in a salad bowl 

Season with salt and pepper 

In a separate bowl, whisk together the oil, vinegar and syrup 

Pour over salad and toss