Recipe Redo: Cranberry Avocado Salsa

Hello! I just wanted to pop in today to share a fun and festive appetizer with you. If you’re gearing up for entertaining this week or you need an easy and delicious idea for something to bring with you to a holiday party, consider making this cranberry avocado salsa!

Cranberry Avocado Salsa

Cranberry Avocado Salsa

Serves 4

Ingredients

  • 1 tbsp fresh lime juice
  • 2 tbsp raw honey
  • 1 jalapeño, minced
  • 1/4 cup red onion, chopped
  • 2 ripe avocados, cut into quarter-inch pieces
  • 3/4 cup cranberries, halved
  • 1/4 cup fresh cilantro, chopped
  • Salt and ground pepper to taste

Directions

  1. In a bowl, whisk together the lime juice, honey, red onion, and jalapeño. Season with ground pepper.
  2. Add in the remaining ingredients (avocados, cranberries, and cilantro), and mix well. Add a pinch of salt and more ground pepper if needed.
  3. Enjoy!

Cranberry Avocado Salsa

If this recipe looks familiar to you, it’s because I’ve posted it before. However, since Tim and I recently perfected the original recipe by making a few tweaks, I wanted you guys to have the updated version. The previous one did not call for the jalapeño, although if you are sensitive to heat you could still leave it out or you could de-seed the jalapeno. De-seeding it lessens how spicy the dish is while still adding depth of flavor, if that makes sense. We also increased the amount of cilantro used and added an extra seasoning step. Just consider it part of my recipe redo efforts. Plus, the former pictures were just terrible.

Cranberry Avocado Salsa

The red from the cranberries and the green from the avocados makes this salsa the perfect starter at your Christmas party. The flavors pair nicely together, and it’s a dish that never lets us down. It always gets a lot of attention wherever we bring it. The last time we made this was for our friends’ housewarming party, and they actually used some of the leftovers to top chicken lunches the next week. I thought that was a great idea and can’t wait to try that next.

If you are serving a crowd, I recommend doubling or tripling the ingredient quantities provided and bringing along some type of pita bread or chip to dip with it. My favorite brand of tortilla and pita chips to serve for a healthier option is Way Better Snacks because of the better for you ingredients they use. Even Tim, the world’s biggest regular potato chip lover, enjoys Way Better Snacks. I consider it a win that I tricked him into actually enjoying a snack made of sprouted grains.

Cranberry Avocado Salsa

Hope some of you will give this one a go this week and love it as much as we do.

–Let’s chat–
What are your favorite festive foods?

For more food inspiration for this week, check out the recipe round-up I posted last year with festive holiday eats!

Warm Farro Salad with Orange and Cranberries

Good morning, and Happy Hanukkah to any F&F readers celebrating this week!

I have a new recipe to share with you today.

Warm Farro Salad with Orange and Cranberries

Warm Farro Salad with Orange and Cranberries

Serves 3-4 as a meal or 6 as a side

Ingredients

  • 1 cup farro, uncooked
  • 2 cups low sodium vegetable broth
  • 1/2 cup dried cranberries
  • 2-3 oranges
  • 1/3 cup raw and unsalted pecan halves
  • 2-3 tbsp fresh parsley, to taste
  • 1 tbsp pumpkin seed oil
  • 2 tbsp extra virgin olive oil
  • 2 tsp real maple syrup, agave, or honey
  • Salt and pepper to taste

Directions

  1. Bring the farro and broth to a boil, reduce heat, and simmer until farro is tender and water is absorbed.
  2. While the farro is cooking, chop your parsley and peel and chop your oranges.
  3. When the farro is done, drain any excess liquid, and then mix in all remaining ingredients.
  4. Serve warm, and enjoy!

Warm Farro Salad with Orange and Cranberries

This dish is quickly becoming a go to meal in our home because it’s super easy to make, and it also travels well. The orange flavor really adds a nice citrus component to the dish and pairs well against the grainy texture of the farro. The red cranberries and the green parsley also make this salad a nice festive addition to your holiday table this month! If and when blood oranges (Tim’s FAVORITE) ever hit the stores this season, I will definitely be making this salad again using blood oranges instead.

Warm Farro Salad with Orange and Cranberries

For those with nut allergies, try substituting a seed such as sunflower seeds for the crunchy component. Even though I enjoy this warm right after it’s been made, it tastes good cold as leftovers right out of the fridge too. Hope you guys like this one!

–Let’s chat–
What festive salads are you making this season? Do you prefer your whole grain salads warm or cold? What are your favorite seasonal items right now?

For those who entered my Nutcracker ticket giveaway, I emailed the winner (Deanna) on Monday. Thank you all for entering!

Asian Style Shrimp Stir Fry with Snow Peas and Bok Choy

Morning! I hope everyone had a wonderful long weekend. I was able to enjoy some much needed R&R and had a great low-key birthday with Tim, family, and friends.

Today I’m here to share a really fun dinner recipe with you guys.

Asian Style Shrimp Stir Fry with Snow Peas and Bok Choy

Asian Style Shrimp Stir Fry with Snow Peas and Bok Choy

Ingredients

For the sauce:

  • 1/2 cup low sodium soy sauce
  • 1/8 cup rice vinegar
  • 1/8 cup sesame oil
  • 6 dashes Worcestershire sauce
  • 1 tsp crushed red pepper

For the stir fry:

  • 1 lb shrimp, peeled and de-veined
  • 2 baby bok choys, cut into 2 inch pieces
  • 1/2 lb snow peas, edges trimmed
  • 2 cloves garlic, minced
  • 8 ounces sliced mushrooms
  • 3 baby red onions or shallots, sliced
  • 2 sprigs thyme, chopped
  • Brown rice noodles — I buy the Annie Chun brand of pad thai brown rice noodles (gluten free) from Whole Foods
  • 1 tbsp extra virgin olive oil

Directions

  1. For the sauce, combine all the sauce ingredients in a small saucepan over low heat. Simmer until half the liquid is absorbed/evaporated, about 8 minutes.
  2. For the noodles, cook per package directions. Note, I cooked about half the box for this recipe.
  3. In the meantime, in a skillet over medium heat, add the extra virgin olive oil and sliced onion or shallot. Cook for 2 minutes, then add the minced garlic and half the sauce mixture. Continue cooking for 1-2 minutes.
  4. Add the shrimp, and cook for 4-5 minutes (or until the shrimp cooked halfway through).
  5. Add the rest of the sauce, and flip the shrimps once.
  6. When the shrimp is just about done (2 more minutes), add the mushrooms and snow peas. When the mushrooms are tender, add the bok choy and cook until wilted.
  7. Remove everything from the skillet with a slotted spoon. Drain the cooked rice noodles, and add the noodles into the sauce. Toss until the sauce is fully incorporated.
  8. Plate the noodles, and top with the shrimp and veggie mixture. Enjoy!

Asian style shrimp stir fry with snow peas and bok choy

Sometimes I shy away from eating Asian stir fries because they tend to be heavy in salt due to the soy sauce. However, in this dish, the vinegar and the fresh veggies cut through that typical saltiness, and I was able to still pick up the other prominent flavors such as the heat of the crushed red pepper and the fresh herbs from our CSA. Finally, Tim and I don’t eat a lot of pasta dishes, so even though this meal used rice noodles, it felt like a treat! The rice noodles allow for the same texture of a regular pasta dish.

–Let’s chat–
Do you eat or cook a lot of Asian inspired meals? Any tips for cutting down on the salt? Have you ever eaten rice noodles before?

Feel free to also tell me what you guys did this weekend. I’d love to hear about your adventures!