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From the kitchen

The most recent tweaks from other cooks

I love chicken meatballs. They're a great canvas for lots of different flavor combinations! This time I did rosemary and ricotta with lots of garlic. No eggs because breadcrumbs and ricotta help bind them. They're light and moist and herby. Serve them with rice and roasted veggies with garlic aioli; serve them with spaghetti doused in pesto; serve them on a baguette with some melty mozzarella, yummmmm.

My go to guac is almost the exact same...except I mince real garlic instead of garlic powder (and salt of course), and I usually leave out tomatoes unless the avocados are dry. We just prefer it that way usually. And since instead of dice the onions. But honestly, very similar to my recipe! And everyone raves about it!

Our waiter made tableside guacamole using an orange instead of lime. I fell in love with the flavor.

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