Author: Storino's

Artichoke Soup

Artichoke Soup

(Served cold or hot) 3 Tbs Ahuacatlan Avocado Oil 1 shallot, finely chopped 2 Tbs flour 4 cups (1 L) chicken stock 2 lbs (900 g) artichoke bottoms, drained if using canned, thawed if using frozen. And some extra for

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Blueberry Muffins

Blueberry Muffins

1 Egg 1 cup Plain Yogurt 1/3 cup Ahuacatlan Avocado Oil 1 tsp Vanilla Extract 2 cups All Purpose Flour ½ cup White Sugar 1 ¼ tsp Baking Powder ½ tsp Baking Soda ¼ tsp Salt 1 cup Blueberries (fresh

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Avocado Agua Fresca

Avocado Agua Fresca

1 Ripe Hass Avocado 6 Kiwis The juice of 10 limes 4 cups water Brown sugar to taste   Add ingredients in a blender and blend until smooth and foamy. Add sugar to taste. Serve over ice. Tip: This recipe

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Roasted Broccoli

Roasted Broccoli

1 head Broccoli, cut in large pieces 3 Tbs Soy Sauce 3 Tbs Balsamic Vinegar 1 Tbs Ahuacatlan Avocado Oil Coarse salt to taste Freshly ground pepper to taste Preheat the oven to 350 F.  In a large bowl mix

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Guacamole

Guacamole

4 Avocados ½ White Spanish Onion, finely chopped ¼ cup cilantro, finelly chopped 1 plum tomato, chopped 2 serrano chiles, devained and seeded The juice of 1 lime 2 tbs Ahuacatlan avocado oil Salt In a medium size bowl,  add

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Chicken Lettuce Wraps

Chicken Lettuce Wraps

2 Tbs Ahuacatlan avocado oil ½ white Spanish onion, finely chopped 1 clove garlic, finelly chopped 2 red bell peper, cut in small dice 1 broccoli head, chopped 2 cups mushrooms, chopped 3 chicken breasts, in medium dice Lettuce wrap

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Cilantro Rubbed Salmon

Cilantro Rubbed Salmon

1 lb. Salmon filet, cleaned deboned 1 bunch of cilantro 1 clove garlic the juice of 3 limes 4 tbs Ahuacatlan avocado oil Salt and pepper to taste 2 tbs mayonnaise In a blender, add cilantro, garlic, lime juice, Ahuacatlan

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Coconut Shrimp with Mango Sauce

Coconut Shrimp with Mango Sauce

For the Shrimp 6 each u/15 shrimp 2 tbs dried, shredded, coconut 2 tbs panko Flour, as needed to bread the shrimp 1 Egg ½ liter Ahuacatlan avocado oil For the Sauce: 1 can of mango 1 adobo chipotle chile

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Ratatouille

Ratatouille

4 Tbs. Ahuacatlan Avocado Oil ½ Onion, thinly sliced 1 Clove Garlic 1 Eggplant, sliced or cubed 2 Zucchini, sliced or cubed 1 Red bell pepper, sliced or cubed 1 Yellow bell pepper, sliced or cubed 1 Can of cubed

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