I am so, so thankful for the incredibly intelligent answers I got to my last post. It’s always nice to be reminded of what a smart, thoughtful, and perceptive group of readers I have. I sometimes worry before I bring up topics that have the potential to stir debate, but I quickly remind myself that
1) Debate is good
2) All of my readers are exceptionally thoughtful and open-minded
and for that I am so, so grateful. I may very well send my thoughts to Self; stay tuned.
Once again, this has been a week of lots of eating out and not enough time in my kitchen! I really can’t wait for this more peaceful (I hope!) month to get underway so that I can get back to simple, homemade meals and quiet time. In the meantime, though, I did want to share a recipe from this past weekend, which was inspired by my friend Diana. I only had the good fortune of meeting Diana last week at Beam Green, but it hasn’t taken me long to suspect that we’ll be good friends. She’s a gem: funny, smart, ironic, and insightful, and I hope we’ll have many jus dates in our future!
In the meantime, Diana has inspired me with her recipe for guacanara, an ingenious marriage of Mexican and Italian, which she posted last week. It is exactly what it sounds like: a combo of raw marinara sauce and my classic guacamole. And let me tell you, it’s delicious. I served it over spiralized summer squash, but it would be every bit as great as a dip, spread, stuffing, or eaten by the spoonful!
The idea is simple. Whip up a batch of marinara sauce, hot or raw. I used my red pepper marinara, which I love. For time’s sake, you could use a cooked, storemade brand—I like Brad’s Organics and Seeds of Change. Next, whip up a batch of my classic guacamole.
Pour the marinara into the guac, like so:
And begin to mix:
As soon as you have a consistency that suits you (I had some leftover marinara), you’re ready to go! Serve it over spiralized pasta, stacked in between veggie slices, as a dip, a spread, or even on top of salad. I put it on my pasta:
But loved it so much that I also scooped some over my green salad.
And voila: a perfect dinner!
Have a great night.
Edited to add: The guac frenzy continues! Kath just made goat cheese guac.