GOLDEN VALLEY, Minn. - Everyone is always looking for quick and easy recipes to accommodate our busy lives.
Kowalski's has two recipes to share for this week's KARE in the Kitchen with Alicia Lewis and Sven Sundgaard.
MARINATED MOZZARELLA
- 1 lb. Kowalski’s Signature Fresh Mozzarella Cheese, cut into ½" dice
- 1/2 cup Kowalski’s Extra Virgin Olive Oil
- 2 tsp. freshly squeezed lemon juice
- 3 tbsp. any combination of minced fresh herbs (such as dill, chives and Italian parsley)
- Kosher salt and freshly ground Kowalski’s Black Peppercorns, to taste
- Optional mix-ins: thinly sliced peeled fresh garlic cloves, crushed red pepper flakes and/or freshly grated lemon zest
In a medium mixing bowl, whisk oil with juice. Stir in herbs; season with salt and pepper. Add optional ingredients to taste. Add cheese and toss to coat. Cover and let marinate in the refrigerator 4-24 hours, turning occasionally. Let cheese stand at room temperature at least 1 hr. before serving; stir and pour onto a serving platter.
Serves 8
TEQUILA GUACAMOLE
- 2 ripe avocados
- 2 tbsp. minced red onion
- 1 tsp. chopped garlic
- 2 tsp. minced jalapeño pepper
- 2 tbsp. finely chopped fresh cilantro
- 1 tbsp. fresh lime juice
- 1 tbsp. tequila (or mezcal)
- Kosher salt, to taste
Cut avocados in half; remove pits. Scoop flesh from 1 avocado into a medium glass bowl; mash with a fork. Stir in onion, garlic, jalapeño and cilantro. Cut flesh of remaining avocado into 1/2 inch cubes; scoop out of skin into the bowl with the mashed avocado mixture. Sprinkle with lime juice and tequila, mixing lightly with a fork until combined but still chunky. Season with salt. Serve with tortilla chips.
Makes about 1 1/2 cups
Mix It Up!
Fold sliced or diced jalapeño peppers, tomatillos, radishes, tomatoes, mango, corn, jicama or cooked shrimp or crab into the finished guacamole. This recipe is gluten free.