Artichoke & Avocado Toast

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Yield 6 Servings


2 riped avocados halved, pitted and peeled

1 12oz jar artichokes drained

⅓ cup cream cheese

1 small clove garlic



1 tbsp fresh lime juice

1 baguette thinly sliced

Olive oil

Salt and pepper


6oz grape tomatoes cut in half

½ red onion diced

1 lime

Chives finely chopped



1. Preheat oven to 350 degrees. Place sliced bread on baking sheet and drizzle olive oil, season with Salt and pepper. Bake for 10 min or until golden. When ready put aside to cool.

2. In a food processor mix the avocado, artichokes, cream, garlic and lime juice. Pulse 3 times counting to 7 to be mashed and mix all ingredients.

3. In a bowl mix garnish ingredients, season with salt and pepper.

4. To serve, divide then mashed avocado and artichoke evenly among the toasts and top with tomato garnish.




Quinoa Bowl with Seasonal Vegetables

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Yield: 4 people

2 cups quinoa

1/3 cup Olive Oil

1 medium red onion, chopped

2 garlic cloves, crushed

1/2 Avocado from Peru

½ tsp aji mirasol paste (found at Latin American markets or online)


½  cup green asparagus, cooked and cut into ½” pieces

½  cup roasted peppers, diced

½ cup sundried tomatoes, julienned

1/3 cup lime juice

½ tsp yellow mustard

1 tsp cumin seeds


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1. Rinse the quinoa under cold water in a fine meshed strainer to remove any dirt or impurities.

2. In a medium-sized pot, heat the canola oil over medium heat, add the onion and cook until translucent, then add crushed garlic and annatto powder. Stir then add aji mirasol and cook for 1 minute.

3. Add the quinoa and hot water, mix all the ingredients together well and bring to a boil. Reduce the heat, leave uncovered and simmer until the water is absorbed and the quinoa looks fluffy. Place the quinoa in a bowl, season with salt and pepper and separate it by running a fork through it. Once the quinoa cools down, add vegetables.

4. In a separate bowl, combine lime juice, mustard, cumin seeds and olive oil and mix well. Pour the mixture over the quinoa and add chopped cilantro. Adjust seasoning if necessary and enjoy!

Cooking Tip: Always season quinoa after it is cooked because adding salt from the beginning will prevent it from cooking and becoming fluffy.


Peruvian Locro



Potatoes, Buttercup Squash, Autumn Cup Squash, Butternut Squash – all these ingredients are ideal for Locro, a delicious Peruvian dish perfect for fall. Locro, or “Quechua Ruqru” in the Incan language, is a thick, hearty stew originating in the Andes, but popular in every region of Peru. It can be made with different types of squash or pumpkin.

My mom always made sure we had very nutritious meals at home and Locro definitely fits the bill. Its main components, squash or pumpkin, are great sources of potassium, niacin and iron as well as beta-carotene.

Locro is a simple, healthy and economical everyday dish and it’s great for vegetarians. You can serve it with rice but it also goes well with a piece of fried fish or just a simple salsa criolla (pickled onions in lime)




Yields 6 servings

  • ½ cup canola oil
  • 1 medium spanish onion, chopped
  • 3 garlic cloves, finely chopped
  • 2 tsp aji amarillo paste
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp cumin
  • 1 lb buttercup squash, peeled and cubed
  • 1 lb butternut squash, peeled and cubed (or pumpkin)
  • 1 lb autumn squash, peeled and cubed
  • 4 medium yukon gold potatoes, peeled and cubed
  • ½ cup fresh peas
  • ½ cup corn kernels, removed from the cob
  • ½ cup vegetable stock
  • ½ cup fresh white cheese or mozzarella cheese, cubed
  • 1/3 cup heavy cream (optional)
  • 1 tsp chopped cilantro
  • salt and pepper to taste
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1. In a round, shallow pot, heat the oil over a medium flame and sauté the chopped onion until translucent.

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2. Add the garlic, aji amarillo paste, salt, pepper and cumin and cook for about 5 minutes. Then add the buttercup squash, butternut squash, the autumn squash, potatoes, peas and corn.

3. Pour in half the vegetable stock, cover and reduce the heat to low.

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4. Simmer for about 30 minutes, adding remaining stock as necessary.

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5. Once all the ingredients are cooked, add the cheese and heavy cream and season to taste. Remove from the heat and sprinkle with chopped cilantro.