Avocado Aioli

Great on Burgers, Sandwiches

....or as a dip for french fries

Ingredients:

1/4 cup mayonnaise or salad dressing

2 cloves garlic, finely chopped

½ avocado, pitted, peeled and chopped

Salt and freshly ground black pepper

Directions:

Blend all ingredients in a food processor until smooth.  Use as you would mayonnaise in a variety of dishes.  Works particularly well with burgers, sandwiches, and grilled chicken or fish.

Storage Tip:

Refrigerate leftovers in a tightly sealed container with a freshly sliced piece of onion to prevent browning.

Ginger Macaroons

Gingery Coco-nutty Goodness

Ingredients:

14 oz sweetened shredded coconut 
5 egg whites
1 Tablespoon Gourmet Garden Ginger
   (or finely minced fresh ginger)
2 oz semi-sweet chocolate

Directions:

Pre-heat oven to 325 degrees.  Coat a baking sheet with cooking spray and set aside.

Mix together coconut, egg whites, and ginger, stirring well.  Using a 2 inch scoop, scoop coconut mixture into firmly packed balls.  Place balls 1 inch apart on baking sheet.  Bake for 45 minutes until coconut is lightly browned.  Remove from oven and allow to cool slightly.

Melt chocolate in the microwave at 50% power.  Drizzle over cooled macaroons or dip bottom of macaroon in chocolate.

Tip:  For finer textured cookies, place shredded coconut in food processor and pulse several times until coconut is a minced consistency.

Serves 9

Lemon Grass Pot DeCreme

Light And Creamy

Ingredients:

2 teaspoons powdered gelatin
2 Tablespoons cold water
1 cup milk
1 teaspoon Gourmet Garden Ginger
2 Tablespoons Gourmet Garden Lemon Grass
1 teaspoon vanilla
1/3 cup agave nectar or simple syrup
1/2 cup buttermilk
1 cup plain Greek yogurt
1 Tablespoon fresh lime juice
Lime zest to taste



Directions:

Mix powdered gelatin and cold water in a small bowl and set aside to bloom.

In a medium pot, warm milk, ginger, lemon grass, and vanilla.  When milk starts to bubble around the edges, quickly whisk in the bloomed gelatin.  Do not allow mixture to boil.  Remove from heat and set aside.

In a large mixing bowl, whisk together agave nectar, buttermilk, yogurt, and lime juice.  Once the milk mixture has cooled slightly, add it to the mixing bowl. whisking well to combine.  Strain through a fine mesh sieve or cheesecloth.  Divide mixture into 8 4 oz ramekins or wine/martini glasses.  Top with lime zest.

Place ramekins in refrigerator to chill for at least 3 to 4 hours or overnight.

Serves 8