I LOVE guacamole! Wholly Guacamole has so many yummy products and they don’t have preservatives in them! They are also Gluten FREE and ALL Natural! YUM!
I recently got to try their new Avocado Ranch dip and let’s just say out of a 1-10, I rate it a 20! I can imagine eating it on a turkey sandwich.
Alex Thomopoulos is an awesome (and very fun) chef who created a few yummy recipes! I got to enjoy some time cooking with her! Here are a few of my favorite recipes we made:
Wholly Southwest Frittatas
2 tablespoon extra virgin olive oil
1 medium onion, thinly sliced
1 zucchini, thinly sliced into rounds
1 cup corn tortilla chips, lightly crushed 1 dozen eggs
Serves 6-‐8
1. 2.
1 tablespoon water
1/4 cup Wholly Salsa® Medium dip, plus extra to serve
1/2 cup manchego cheese, shredded 3. Kosher salt and ground black pepper, to taste
3 scallions, chopped, to serve
Wholly Guacamole® Home-‐style dip, to serve
Sour cream, to serve
Preheat oven to 350F.
Preheat a 9-‐inch cast-‐iron skillet or other ovenproof skillet over medium heat. Add olive oil and swirl to coat the surface of the pan.
Add onions, season with salt and pepper and cook until soft and golden brown. Add the zucchini and tortilla chips and cook another 2 minutes until both have softened. Remove from heat.
In a large bowl whisk together eggs, water, Wholly Salsa® Medium dip, salt and pepper. Pour egg mixture into the skillet and stir to evenly distribute the vegetables and tortilla chips. Sprinkle the Manchego cheese over the egg mixture and place in oven to bake for 25-‐30 minutes, or until the eggs set, the frittata puffs and turns golden brown. Remove from the oven, slice and serve with scallions, Wholly Guacamole® Home-‐style dip, Wholly Salsa® Medium dip and sour cream on the side
Sweet Potato Gnocchi with Sage Brown Butter Sauce
2 pounds sweet potatoes
2/3 cup reduced-‐fat ricotta cheese
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1 1/4 cups Alex’s AP Gluten Free Blend (recipe below) Parmesan cheese, for garnish
Sage Brown Butter Sauce:
1 stick unsalted butter
Salt and pepper, to taste 1. 15 sage leaves
1/2 teaspoon ground cinnamon
1 tablespoon maple syrup
Alex’s AP Gluten Free Blend:
2 1/2 cups brown rice flour 2 cups sorghum flour
1 1/3 cups tapioca starch 1/2 cup potato starch
1 1/2 cups sweet rice flour 2/3 cups cornstarch
4 teaspoons xanthan gum
DIRECTIONS:
Preheat oven to 425 degrees. Fill a large pot with salted water and bring to a boil.
Bake sweet potatoes until tender, 40-‐45 minutes. Scoop out the flesh and mash in a bowl. Measure 2 cups of the mashed sweet potato and place in a bowl. To the sweet potatoes add ricotta, salt, cinnamon, nutmeg, and pepper and mix to combine. Add the flour and mix until fully incorporated. The dough should be sticky and hold together. Divide the dough into thirds. Generously dust your cutting board with extra gluten free flour. Take one section of dough and roll it into a 1-‐inch log. Cut the log into 1-‐inch pieces and place on a baking sheet dusted with gluten free flour to prevent sticking. Repeat with remaining dough.
Add gnocchi, in batches, to boiling water being careful not to overcrowd, and cook 3-‐4 minutes or until they float. Remove to a bowl and tent to keep warm. Continue to cook remaining gnocchi.
Sage Brown Butter Sauce:
In a skillet melt the butter over medium heat. Once melted add the sage leaves and let them begin to fry. Season with salt and pepper. When the butter begins to brown and the sage leaves crisp slightly add the gnocchi and toss to coat. Finish with the maple syrup. Spoon gnocchi into a serving dish and garnish with Parmesan.
Alex’s AP Gluten Free Blend:
1. Mix to combine and store in an airtight container.
Watch Alex on The Hungry Youtube Channel and make sure to follow Wholly Guac on Facebook and Twitter! You can find more yummy recipes at Eatwholly.com as well!
<<>> Who wants to win an awesome cooler full of yummy Wholly Guacamole? Leave a comment on this blog post telling me which of their many flavors are your favorite. I will choose a winner on April 2nd at 5PM. Must live in US.
*I was treated to a day in the kitchen with Alex and got to try all of their yummy products. This giveaway is from Wholly Guac and all opinions are my own…and are honest!
I like the classic. I get the small packages and use it on sandwiches.
I like the original and I love the snack packs =)
I would have to say the Classic Guacamole.
Classic!