Ingredients: Avocados, Lime, Salt, Vegetables, Onion, Tomatoes Herbsand & Spices.
Steps:
Mash avocados, lime juice, and salt together in a medium bowl;
mix in tomatoes, onion, cilantro,
and garlic. Stir in cayenne pepper.
Serve immediately, or cover and
refrigerate for 1 hour for improved flavor.
Ingredients: English cucumber, Gochujang, Spinach, Soy Sauce, Olive Oil, Carrots, Clove Garlic, Red Pepper Flakes, Beef, Large Eggs, White Rice, Sesame Oil & Sesame Seeds
Steps: Stir together cucumber pieces and gochujang paste in a bowl. Bring about 2 cups water to a boil in a large nonstick skillet and stir in spinach; cook until bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir in soy sauce. Heat 1 teaspoon olive oil in a large nonstick skillet; cook and stir carrots until softened, about 3 minutes. Stir in garlic and cook just until fragrant, about 1 minute. Stir in cucumber mixture; sprinkle with red pepper flakes. Set carrot mixture aside in a bowl. Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side; set aside. Heat remaining 1 teaspoon olive oil in another nonstick skillet over medium-low heat. Fry eggs just on one side until yolks are runny, but whites are firm, 2 to 4 minutes. Divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.
Ingredients: Cooked Shrimp, Red Onion, Fresh Cilantro, Crushed Garlic, Clam Juice Cocktail, Ketchup, Fresh Lime Juice, Horseradish, Hot Pepper Sauce, Avocado
Steps: Gather all ingredients. Place shrimp in a large bowl. Stir in red onion, cilantro, and garlic. Add tomato and clam juice, ketchup, lime juice, horseradish, and hot pepper sauce; mix well to combine. Season with salt. Gently stir in avocado. Cover, and refrigerate for 2 to 3 hours