Week 7: Fan Favorite Guacamole

Recipe courtesy of our co-founder Amy

• 1 ripe avocado (approx. one avocado per person)

• Garlic cloves (one clove per avocado)

• Salt (preferably fine sea salt)

  
  1. Dice the garlic. Take a pinch of salt per avocado and mix with diced garlic.

  2. Using a spoon/large flat knife, mash the salt and garlic into a paste. 

  3. Cut open the avocado, remove the pit and spoon out the inside of the avocado into a bowl.

  4. Put the garlic/salt paste in with the avocado. Mash the avocado and the paste together.

  5. Serve with your favorite tortilla chips or veggies 

Week 6: Southern-Style Slow Cooker Meatballs

Recipe courtesy of Lincee Ray, host of the “I hate green beans” podcast

• 1 container grape jelly

• 2 jars sweet chili sauce

• 1 package frozen meatballs

  
  1. Pour in two portions of chili sauce to one portion of grape jelly into the crockpot. Mix around.

  2. Dump the meatballs and mix around. It will take a while for frozen meatballs to heat up the entire way through. Several hours, in fact.

  3. When heated thoroughly, serve.

• Note from the chef: I typically use two bottles of chili sauce that you find where the ketchup is located at your grocery store and mix that with one regular size jar (or squeeze bottle) of grape jelly. That's for about half the bag. If you want the entire bag, you can double it. I will say that there's no perfect combination. If you have more jelly than chili sauce, that's totally fine. People love meatballs however you serve them.

Week 4: Award Winning Crab Dip

Recipe courtesy of Chelsea

• 12 oz. cream cheese

• 1/2 c. freshly grated Parmesan, plus more for garnish

• 1/2 c. mayonnaise

• 1/2 c. thinly sliced green onions, plus more for garnish

• 2 cloves garlic, minced

• Juice of 1 lemon

• 1 1/2 tbsp. Worcestershire sauce

• 1 1/2 tsp. Old Bay seasoning, plus more for garnish

• 12 oz. crab meat (drained)

• RITZ, water table crackers and/or veggies, for serving 

1. In a  1 1/2 quart slow-cooker, combine cream cheese, Parmesan, mayonnaise, green onions, garlic, lemon juice, Worcestershire and Old Bay and stir until combined.

2. Fold in crab meat and cook on low, 2 hours.

3. Garnish with more Parmesan, green onions and Old Bay. Serve with crackers or veggies.