Better Home Cooking Basice: #57 Zest, then Juice or Freeze Citrus.

I zest citrus almost daily. By zesting citrus it packs a lot of flavor into dishes without adding extra liquid when it isn’t needed. First & foremost if you are using the zest of citrus (limes, lemons, oranges, etc) you should zest the fruit while it’s whole - it's much easier this way. But then what? Well you can either cut it in half & juice it or if you’re not going to use it right away you can freeze it. I wouldn’t leave it in the freezer for more than a week. When you’re ready to use it take it out of the freezer & pop it in the microwave for about 30 seconds to let it thaw & you can use the juice then. If you don't freeze it the citrus fruit becomes a shriveled tough raisin that is virtually un-juiceable (read: a waste!).

Say good bye to shriveled pre-zested citrus at your house & hello to a freezer full of juicy possibilities.
Get more of my better home cooking basics here. 

Fresh Guacamole

Everything I learned about guacamole roots back to Trader Joe's & table side restaurant guac prep.  Trader Joe's sells a great little kit with everything you need to make your very own fresh guacamole at home.  After you've used that kit enough you don't even need a recipe & you're able to fly on your own at other grocery stores to buy the ingredients for fresh guacamole all by yourself.

The one & only ingredient that can really make or break your guac is (clearly) the avocados.  Avocados need to be firm yet impressionable (so when you press your thumb into the side of it it should have a little give -not be rock hard or super mushy but just right).  So if your avocados are too hard no amount of mashing is going to make a great guacamole, post pone it or go on a hunt for some more avocados & in the mean time leave your avocados to ripen in a brown paper bag. If they're the other end of the spectrum & are super mushy use them fast before they brown.

Ingredients:

• 1 large (or 2 small) avocado(s)
• 1 clove garlic (finely chopped)
• 1 shallot (chopped)
• 1 jalapeno pepper (ribs & seeds removed, chopped finely)
• 1 lime (zest & juice)
• 2 tomatoes (or 1 large) (seeded & chopped)
• salt & pepper
• red pepper flakes (optional)

Make it!

1. Cut the avocado(s) in half & scoop out the yummy goodness, discard the seed & shell/skin.
2. Mash avocado, garlic, shallot, jalepeno, lime zest & juice together (use whatever works for you, I used a fork, but a spoon for muddler will work too).
3. Stir in the tomatoes.
4. Season with salt, pepper & red pepper flakes.
5. Eat this with everything & on anything. Store in an airtight container (if there is any left).

Grilled Corn & Lime Salad

Ingredients:

• 1 cup grilled corn
  (approx 2 ears)
• 1 lime (juice & zest)
• 7 fresh basil leaves
  (cut into ribbons or tear)
• 1 clove garlic
  (grated into super fine pieces)
• 1/2 red onion (finely chop)
• 3 plum tomatoes
  (seed & chop into small pieces) 
• 2 big handfuls arugula
• salt
• pepper

Nothing is better than grilled Jersey corn in the summer (yes, NJ has more to offer than MTV's diluted & polluted view of the people that supposedly reside here, there' actually farms, food & other fun things).

To make this salad,  grill up some corn & cut it off the cob (no corn stuck in your teeth now - you're welcome) & toss it with all the other ingredients!  You may have noticed this salad has no oil so yeah it's light & delicious perfect for hot summer nights or an outdoor lunch. Bon appetit!

What do you eat when it's super hot out? 

Tangy Hot Chickpea Salad

Change up your salad routine with this hearty chickpea salad that's equal parts refreshing, healthy & hot! Simply combine all the ingredients in a large serving bowl.

Make it!
Mix the dressing ingredients together in a small bowl.  Toss it all together. This salad is great served right away & only gets better the longer it sits in the dressing & chills in the fridge. 

Ingredients:

• 2-8oz cans of chickpeas (rinse & drain)
• 1 jalapeno pepper (seed & dice)
• 1 cup baby spinach (chiffonade)
• 1 cup arugula (rough chop)
• 2 tomatoes (seed & chop)

Dressing:

• 1 tablespoon agave (or honey)
• 2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 limes (juice & zest)
• 1 tablespoon hot pepper flakes