Featured Recipes
Holy Cajun Trinity Guacamole

 2 fully ripened avocados from Mexico, halved and pitted
¼ cup finely chopped onion
 2 tablespoons lemon juice
½ teaspoon salt
½ teaspoon Tabasco or other Louisiana hot sauce
⅓ cup finely chopped celery
⅓ cup chopped red bell pepper
¼ cup chopped parsley

Into a medium bowl, gently scoop out the avocado from the skins; add onion, lemon juice, salt and Tabasco. With potato masher or fork, mash until the mixture becomes a chunky puree. Fold in the celery, bell pepper and parsley; serve with corn chips or cut-up raw vegetables.

Yield: about 2-⅓ cups (4 to 6 servings)
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Indy Guacamole

 2 fully ripened avocados from Mexico, halved and pitted
¼ cup finely chopped red onion
 1 tablespoon apple cider vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup fresh or canned corn kernels
½ cup cooked edamame kernels
½ cup crumbled cooked bacon (about 5 slices)

Into a medium bowl, gently scoop out the avocado from the skins; add onion, vinegar, salt and pepper. With potato masher or fork, mash until the mixture becomes a chunky puree. Fold in the corn, edamame and bacon; serve with corn chips or cut-up raw vegetables.

Yield: about 2-⅓ cups (4 to 6 servings)
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