April 25, 2020

February 22, 2018

December 7, 2017

July 24, 2017

Please reload

Recent Posts

Honey I Shrunk The Plates!

July 4, 2016

1/1
Please reload

Featured Posts

Mockamole!

September 27, 2016

Serve with cucumber slices and celery sticks. Or try it on the sea salt and vinegar chips!

 

Ingredients: 

1 3/4 Cup asparagus, cut small 

1 Tbsp lime juice 

3 Tbsp pico de gallo 

1/4 Cup cilantro, chopped 

1/4 Cup green onions, chopped 

1/2 Jalapeno pepper, minced 

1 Tsp garlic, minced 

1-2 Dashes red hot sauce 

Sea salt & pepper, to taste

 

 

 

Directions:

1. Cut asparagus spears in 1" pieces. Cut off any tough ends and discard.

2. Place asparagus in a steamer on stovetop and steam, covered, for 10 minutes.

3. Put steamed asparagus in a food processor; puree until smooth. 

 4. Place in a covered container and refrigerate until cool. Place cooled asparagus puree in a medium bowl; fold in remaining ingredients.

5. Store in refrigerator.

Please reload

Follow Us
Please reload

Search By Tags
Please reload

Archive
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

Contact:

504-287-8558

Email Us! 

Metairie                                                                  Uptown

 

2901 Ridgelake Dr. Suite 101                                8216 Oak Street

Metairie, LA 70002                                                 New Orleans, LA 70118 

  • Facebook Social Icon

We offer very flexible hours to accommodate our client’s busy schedules.

We can accommodate weekend and evening appointments.