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These slightly-different and fun appetizer and soup recipes below are my gifts to anyone wanting a festive Mexican feast.
Corn and Black Bean Salsa (pareve)
6 to 8 servings
Ingredients:
- 2 (15¼ oz.) cans corn, drained
- 2 (15 oz.) cans black beans, rinsed and drained
- 8 Roma tomatoes, chopped
- 1 small red onion, chopped
- ¾ cup minced fresh cilantro or parsley
- 1 red bell pepper, seeded and chopped
- ¼ cup lime juice
- ½ teaspoon salt
- Dash of hot sauce, optional
- Tortilla chips
Instructions:
- In a very large glass bowl, combine the corn, black beans, tomatoes, red onion, cilantro, peppers, lime juice and salt (and hot sauce if using). Mix to combine.
- Cover and refrigerate for at least 1 hour for the seasoning to meld.
Serves with chips.
My files, source unknown
Spicy Avocado Egg Wraps (pareve or meat)
6 to 8 servings
Ingredients:
- 2 avocados
- Juice of ½ lemon
- 4 hard boiled eggs, grated
- 2 stalks celery, chopped
- 1 Tablespoon chopped parsley
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 to 2 teaspoons taco seasoning
- 1 head Bibb lettuce, leaves separated, washed and dried
- 2 slices of pastrami, chopped (optional)
- Extra chopped parsley
Instructions:
- In a medium bowl combine the avocado and lemon juice and mash them together until the mixture is smooth.
- Add the eggs, chopped celery, 1 tablespoon chopped parsley, taco seasoning and salt and pepper to the bowl. Mix to combine. Adjust the salt and seasonings to taste.
- Arrange the lettuce leaves on a serving plate. Spoon the egg mixture into the lettuce cups and top with the chopped pastrami and more parsley.
Serve immediately.
Modified from yummly.com
Tex-Mex Chicken Soup (meat)
4 to 6 servings
Ingredients:
- 6 to 8 cups chicken broth
- 1 cup chunky salsa
- 2 stalks celery, chopped
- 1 carrot, shredded
- ¼ cup fresh lime juice (only use fresh)
- 2 cups cooked chicken, shredded (leftovers work great)
- 3 cups cooked rice (I like brown rice in this but white or wild work just fine)
- Pareve sour cream
- 1 avocado, chopped
- 2 Tablespoons chopped cilantro or parsley
- 1 lime cut into pieces
Instructions:
- In stock pot combine the broth, salsa, celery, carrots and lime juice. Bring the mixture to boil.
- Divide chicken and rice among 4 to 6 bowls. Fill each bowl with hot broth.
- Top with pareve sour cream, avocado and parsley if using.
Serve with squeeze of lime.
My files, source unknown
Mock Crab Guacamole (fish)
6 to 8 servings
Ingredients:
- 4 medium, ripe avocados
- 4 oz. cream cheese, room temperature
- ½ cup sour cream
- ¼ cup salsa
- 1 Tablespoon freshly lime juice
- Salt and pepper, to taste
- 1 to 1½ cups kosher mock crab meat
- Lime juice
- Corn chips or pita chips
Instructions:
- In a glass bowl combine the avocado and cream cheese. Mash to combine.
- Add the sour cream and mix together. Add the salsa, lime juice, salt and pepper and mix to combine.
- Add the mock crab and gently mix to combine. Season with salt and pepper. Adjust seasoning to taste.
- Squeeze some of the lime juice over the top to prevent the avocado from turning brown.
Serve with corn chips.
Submitted by Randi Markasan, Queens NY
© Eileen Goltz south of the border 14a
The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.