Guacamole

It’s not exactly a looker, and that’s a good thing, because those who don’t realize its value won’t filch your guacamole. I always get inspired to make guacamole when the weather starts to get warm (it’s great with a cold beer), though the ingredients are available year-round these days. The key, of course, is to have a few avocados at the perfect stage of ripeness; I usually try to buy mine about three days before I need them, for a sure thing. And while I wish it were different, I’ve actually had slightly better luck with avocados from Sam’s Club than I have with those from Central Market. Either way, it’s really hard to tell if you’ll get soft buttery pure green-yellow flesh or pockets of brown until you slice them open. Heading out? Cantina Laredo, an upscale Mexican restaurant on Throckmorton, is known for its fresh tableside guacamole, and for good reason—it's fantastic. While they serve a rich, delicious take on spinach enchiladas, there isn’t anything more on the menu for the meatless, which is a shame. Probably they would be able to make up a combination platter with some of the meatless items that are already on hand to accompany the many meat dishes, so if you find yourself there, challenge them to it. It never hurts to get the message out that there are vegetarians in Fort Worth.

Guacamole Add some chopped fresh cilantro leaves, if you have them, and serve the guacamole with tortilla chips or fresh raw veggies. Guacamole also makes a great spread to add to sandwiches or veggie burgers.

3 ripe avocadoes 1 medium tomato, seeded, chopped 1 jalapeno, seeded, ribs removed, minced 1 small clove garlic, minced 1 large lime wedge (about 1/4 lime) Pinch of kosher salt

Slice avocados in half, removed seed from each, and squeeze avocados into medium bowl, discarding peel. Add chopped tomato, jalapeno, and garlic to bowl. Squeeze lime wedge over. Add pinch of salt. Mash mixture well. Adjust seasoning to taste with additional lime and salt. Serve immediately or cover with plastic wrap (press plastic wrap to the surface of the guacamole to prevent browning) and refrigerate up to a day.