Ingredients:
• 2 cups of mashed avocados
• 1/2 cup of minced onion
• 2 garlic minced cloves
• 1 chili pepper, minced
• juice of one lemon
• salt and pepper to taste

Preparation:
Combine together avocados, onion, garlic, chilli pepper, lemon juice and salt and pepper. Blend together until all ingredients are combined.

Presentation:
Serve with tortilla chips for a crunchy treat! Guacamole can also be placed inside a hollowed out red bell pepper for a creative and festive appetizer.

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(2) ASPARAGUS:
FRESH ASPARAGUS SALAD

Ingredients:
• 1 lb. of fresh asparagus, cut into 1 inch pieces
• 1/2 lb. of tomatoes, diced
• 1 cup of mozzarella cheese, cubed

Dressing:
• 1/2 cup of balsamic vinegar
• 1/4 cup of olive oil
• 2 Tbsp of quality mustard
• 2 Tbsp of honey
• 2 Tbsp of chopped chives
• 1 tsp of curry powder
• 1/2 tsp of salt
• pepper to taste

Preparation:
In a large bowl, add asparagus, tomatoes and cheese. In a small bowl, combine balsamic vinegar, olive oil, mustard, honey, curry powder, chives, salt and pepper. Use a whisk to blend this dressing together. Pour dressing over the salad ingredients. Mix until well coated. Refrigerate for half an hour.

Presentation:
After placing the salad in the serving bowl, add fresh, whole asparagus stalks to one side of the bowl.

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(3) BANANAS: BANANACICLES

Ingredientes:
• Bananas, cut in half crosswise
• Popsicle sticks

Flavored Spread:
• Peanut Butter or Manjar Blanco or Carmel or Tahini Paste

Topping Options:
• Chopped nuts or Chocolate chips or Raisins

Preparation:
Insert a popsicle stick into the cut side of the banana to create a “handle.” Roll banana in one of the flavoured spreads in order to cover banana completely. Choose one or more of the topping options (chopped nuts, chocolate chips, raisins) and roll banana into topping options. Place in freezer to chill.

Presentation:
Bananacicles are most creatively served on a bright white platter. Let each person select the ones that appeals to them.

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(4) ARTICHOKE: ARTICHOKE DIP

Ingredients:
• 1 jar (14oz or 16 oz) of artichoke hearts, pureed or minced
• 1 package (8 oz) of cream cheese, softened
• 1/4 cup of mayonnaise or mayonnaise substitute
• 2 Tbsp of parsley, finely minced
• 1/4 cup of minced onions (green, red or yellow)
• 1 clove of garlic, minced
• 1 cup of shredded cheese (choose a flavor that you like)
• 1 Tbsp of freshly squeezed lemon juice
• salt and pepper to taste

Preparation:
In a large bowl, combine artichoke hearts, softened cream cheese, mayonnaise, parsley, onions, garlic, shredded cheese and lemon juice. Stir until well combined. Add salt and pepper to taste. Another option is to place all ingredients in a food processor and blend until smooth.

Presentation:
Serve the artichoke dip in a medium bowl along with fresh cut vegetables or wedges of pita bread.

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(5) LETTUCE: BASIC VINAGRETTE

Ingredients:
• 1 cup of extra virgin olive oil
• 1/3 cup of vinegar
• 1 1/2 tsp of quality mustard
• 2 Tbsp of chopped herbs
• 1-2 tsp of sugar
• salt & pepper to taste

Preparation:
Combine olive oil, vinegar, mustard, fresh herbs and sugar together in a bowl. Whisk ingredients to combine. Add salt and pepper to taste.

Presentation:
After creating the salad of your choice, pour a portion of dressing over salad.

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(6) PINEAPPLE: FRESH PINEAPPLE SALSA

Ingredients:
• 3 cups of fresh diced pineapple
• 1 cup of chopped white onion
• 1 cup of chopped red bell pepper
• 1/4 cup of diced rocoto pepper
• 1/4 cup of diced aji amarillo pepper
• 1/3 cup of minced fresh cilantro
• 2 cloves of garlic, minced
• 1 Tbsp of minced ginger
• 1 Tbsp of cumin powder
• 3 Tbsp of sugar
• 1/3 cup of lime juice
• fresh ground pepper to taste

Preparation:
In a large bowl, add pineapple, onion, red bell pepper, rocoto pepper, aji amarillo pepper, cilantro, garlic, ginger, cumin, sugar and lime juice. Stir to combine all ingredients. Add fresh ground pepper and salt to taste. Allow it to marinate for at least 30 minutes.

Presentation:
Serve with freshly baked tortilla chips.

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(7) CHICKEN: CURRIED CHICKEN SALAD WITH GRAPES

Ingredients:
• 3 cups of shredded cooked chicken
• 2/3 cup of mayonnaise or mayonnaise substitute
• 1 Tbsp of curry powder
• 1 tsp of salt
• pepper to taste
• 1 Tbsp of quality mustard
• 1 onion, diced
• 1 cup of chopped celery
• 1 1/2 cups of seedless grapes, halved

Preparation:
Combine shredded chicken, mayonnaise, curry powder, salt, pepper, mustard, onion, celery and grapes. Stir together until sauce covers all the chicken.

Presentation:
Serve Curried Chicken Salad with Grapes on your favorite bread. This can also be served as a salad over a bed of lettuce.

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(8) PAPAYA: PAPAYA MOUSSE

Ingredients:
• 1 cup of papaya, pureed
• 1/3 cup of sugar
• 1 tsp of vanilla extract
• 1 cup of papaya, chopped
• 2-4 Tbsp of sweetened condensed milk
• 3/4 cup of plain yogurt
• 1 cup of heavy cream, whipped (will be 3 C)
• angel food cake
• chocolate shavings

Preparation:
Combine pureed papaya with sugar and vanilla. Next, add the chopped papaya. Add the sweetened condensed milk and plain yogurt; mix everything together. Fold in one third of the whipped cream, then fold in remaining whipped cream. Chill mousse in the refrigerator if you are not serving it immediately. Cut the angel food cake into cubes and cover the bottom of the serving dish with cake cubes. Spread a portion of the mousse over the cake cubes, enough to cover the cake completely. Continue layering cake cubes and papaya mousse until serving dish is full.

Presentation:
Sprinkle the top of the papaya mousse with chocolate shavings and with a sprig of mint.

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(9) AJI AMARILLO:
FRESH PERUVIAN SALSA

Ingredients:
• 4 cups of chopped tomatoes
• 4 aji amarillo peppers, minced
• 4 Tbsp of lime or lemon juice
• 1 small onion, chopped
• 3 cloves of garlic, minced
• 1/2 cup of chopped fresh cilantro
• 1/4 cup of chopped fresh parsley
• 1 tsp of cumin powder
• salt and pepper to taste

Preparation:
Combine tomatoes, aji amarillo, lime juice, onion, garlic, cilantro, parsley, and cumin powder. Stir until well blended. Add salt and pepper to taste. Chill for at least four hours.

Presentation:
Serve with baked tortilla chips.

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(10) LUCUMA:
NO BAKE LUCUMA PIE

Ingredients
• 1 cup of lucuma flour mixed with 1 cup of water OR 2 cups of fresh lucuma pulp
• 1 cup of vanilla yogurt
• 2 tsp of ground cinnamon
• 3/4 cup of sugar
• 1 1/2 Tbsp of gelatin powder, dissolved in 1/3 cup of hot water

Crust:
• 1 1/2 cups of chocolate cookie crumbs
• 1/3 cup of melted butter

Preparation:
If you are using lucuma flour, begin by mixing the flour with water in order to create the pulp. To the lucuma pulp, add yogurt, cinnamon and sugar. Blend well, so that the sugar is incorporated. In a small bowl, combine gelatin with the hot water. Add already dissolved gelatin to lucuma mixture and stir together.
To prepare crust, combine cookie crumbs with melted butter in pie plate. Mix thoroughly, until all cookie crumbs are moistened. Spread moist crumbs into an even layer inside of pie plate.
Transfer lucuma mixture into prepared pie crust. Drizzle chocolate sauce on top, and make the design of your choice. Refrigerate for at least 8 hours before serving.

Presentation:
Serve a slice of No-Bake Lucuma Pie with a dollop of whipped cream and a spring of mint for color.

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(11) HERBS: CILANTRO WALNUT PESTO

Ingredients:
• 2 cups of packed fresh cilantro
• 3-4 large garlic cloves, minced
• 1 cup of walnuts, lightly toasted
• 1/2 Tbsp of lime juice
• 1/2 - 1/3 cup of extra virgin olive oil
• 1/3 cup of grated parmesan cheese
• 1/2 tsp of ground white pepper
• 1 tsp of cumin powder
• salt to taste

Preparation:
Combine cilantro, garlic, walnuts, lime juice, olive oil, parmesan cheese, pepper, and cumin powder in a medium bowl. Stir to incorporate everything together. Add salt to taste. If you are using a food processor, the ingredients can all be added whole, except for the cheese.

Presentation:
Serve with bowtie pasta, cooked al dente. Sprinkle freshly grated parmesan cheese on top of pasta and sauce.

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(12) EGGS: ELEGANT EGGS

Ingredients:
• 6 hard boiled eggs
• 3 Tbsp of mayonnaise or mayonnaise substitute
• 1 tsp of quality mustard
• 1 tsp of lemon juice
• dash of hot sauce (optional)

condiment options:
• 1/4 cup of finely diced celery; or
• 1/4 cup of finely diced onions; or
• 1/4 cup of minced green olives; or
• 1/4 cup of minced pickles

1/2 – 1 tsp of one of the spice options:
• curry powder, or
• chili powder, or
• ground aji amarillo

Preparation:
Cut each of the hard boiled eggs in half and remove the yolk. Place the yolks in a mixing bowl and place the whites off to one side. To the egg yolks, add the mayonnaise or mayonnaise substitute, mustard, lemon juice and hot sauce (if desired). Select and add one of the condiment options and one of the spice options. Blend together well.
With the use of a pastry bag, or small spoon, fill the holes in the egg whites with the yolk mixture.

Presentation:
Elegant eggs can be topped with a sprinkle of paprika and served on top of a bed of grated carrots or lettuce.

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(13) SUGAR: LIVELY BERRIES

Ingredients:
• 1/3 cup of sugar
• 2 cups of strawberries, quartered
• 1/8 cup of balsamic vinegar
• 1 tsp of lemon juice

Preparation:
Combine sliced strawberries, sugar, balsamic vinegar, and lemon juice in a medium sized bowl.

Presentation:
Serve Lively Berries over a slice of angel food cake, pound cake or white cake with a dollop of whipped cream and slices of fresh kiwi.

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(14) JAMS: CREATIVE CREPES

Ingredientes:
• 1 (8oz.) package of cream cheese, softened
• 3/4 cup of strawberry jam (or other flavor)
• Crepes
• Powdered sugar

Preparation:
In a small bowl, combine cream cheese and jam until well blended. Place 2 Tbsp of cream cheese mixture in the center of a crepe. Roll crepe until it creates a tube. Repeat process until all crepes are filled and rolled.

Presentation:
Lay filled crepes onto a large plate. Sprinkle powdered sugar over the crepes. Dollop strawberry jam on the border of the plate.

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(15) ONIONS: PASTA SALAD WITH ONIONS

Ingredients:
• 16oz. of pasta, cooked al dente
• 1 cup of diced onion
• 1/2 cup of chopped scallions
• 3 cups of chopped plum tomatoes
• 1/2 cup of fresh basil, chopped
• 1/2 cup of chopped bell pepper
• 1 aji amarillo pepper, minced
• 1/2 cup of grated parmesan cheese

Dressing:
• 2/3 cup of virgin olive oil
• 1 Tbsp of quality mustard
• 1/3 cup of red wine vinegar
• salt & pepper to taste

Preparation:
In a large bowl, combine pasta, onions, scallions, tomatoes, basil, bell pepper, aji amarillo pepper, and parmesan cheese. Set aside. In a small bowl, combine olive oil with mustard. Add vinegar, then salt and pepper. Once dressing is combined, pour over the salad ingredients. Toss together gently until all ingredients are coated with dressing.

Presentation:
This salad is so colorful, you will certainly want to serve it in a large clear bowl for everyone to admire.

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(16) BEANS: BLACK BEAN SALAD

Ingredients:
• 2 cups of cooked black beans or 1 (15oz) can of black beans, drained & rinsed
• 2 cups of chopped tomatoes
• 2 cups of chopped ripe avocados (approx 2 med)
• 1/2 cup of chopped white sweet onion
• 1/2 cup of minced cilantro

Sauce:
• 1/4 cup of extra virgin olive oil
• 1/3 cup of balsamic vinegar
• 2 Tbsp of lime juice
• 1 Tbsp of chili powder
• 1 tsp of sugar
• 1/2 tsp of salt

Preparation:
In a large bowl, combine beans, tomatoes, avocados, onion and cilantro. Stir gently, so as to not mash avocados. In a second bowl, combine olive oil, vinegar, lime juice, chili powder, sugar and salt to make the sauce. Pour the sauce over the bean mixture. Marinate in the refrigerator at least 2-4 hours before serving, stirring occasionally.

Presentation:
This salad would be a lovely presentation with fresh cut tomatoes and avocados sprinkled around the rim of the salad.

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(17) POTATO: PERUVIAN POTATO SALAD

Ingredients:
• 2-2½ pounds of round, waxy potatoes, boiled and cubed
• 2 cups of cubed fresh cheese (queso fresco, mozzarella)

Sauce:
• 1 cup of mayonnaise or mayonnaise substitute
• 2 Tbsp of quality mustard
• 1/4 cup of white vinegar
• 1/4 cup of pureed aji amarillo pepper (or jalapeno, poblano or red bell pepper)
• 1 1/2 cups of diced onions
• 1 1/2 cups of chopped celery
• 1 1/2 tsp of salt
• pepper to taste

Preparation:
To make the sauce, combine mayonnaise, mustard, vinegar, and pureed aji pepper. Add onions and celery. Once combined, stir in salt and pepper to taste. Once the sauce is mixed together, carefully add the cubed cheese and cubed potatoes. Allow this to set in the refrigerator for about two hours (or overnight) so the flavors can blend together.

Presentation:
Serve this potato salad in a colorful bowl and add additional slices of the aji amarillo pepper around the edges for extra decoration. If you are making individual plates, place a scoop of salad on top of a few lettuce leaves and place some black olives on the side.

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(18) OLIVES: OLIVADE

Ingredients:
• 2 cans of tuna in oil
• 1 cup of large olives
• 1/2 cup of green olives
• 1/2 cup of pimento stuffed olives
• 1/2 cup of capers
• 2 cloves garlic, minced
• 4 anchovy fillets
• 1 tsp of fresh minced thyme
• 1/4 cup of olive oil
• 1/3 cup of lemon juice
• salt and pepper to taste

Preparation:
In a medium bowl, empty the cans of tuna and mash slightly to separate. Add all types of olives, capers, garlic, anchovies, thyme and olive oil, lemon juice, salt and pepper. Combine until mixture forms a thick paste.

Presentation:
Place olivade into a serving bowl surround by crostinis, crackers, or fresh pieces of bread. Olivade can also be spread between slices of bread and cut into tea sandwiches.

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(19) CARROT: CARROT SALAD

Ingredients:
• 5 cups of peeled, grated carrots
• 1/2 cup of raisins
• 3/4 cup of chopped pecans
• 1 cup of chopped tart apple
• 1/4 cup of lime juice

Dressing:
• 1 Tbsp of mustard
• 3 Tbsp of honey
• 1/2 cup of mayonnaise or mayonnaise substitute
• 1/2 cup of plain yogurt
• 1/4 tsp of salt

Preparation:
In a large bowl, combine peeled, grated carrots with raisins, chopped pecans, and chopped apples. Add lime juice immediately to prevent the apples from browning. In a small bowl, combine mustard, honey, mayonnaise or a mayonnaise substitute, yogurt and salt. Pour sauce over carrot mixture. Stir all ingredients together until well combined. Refrigerate for at least one hour.

Presentation:
As you serve each bowl or plate of the shredded carrot salad, decorate with fresh apple slices or pecan halves.

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(20) ORANGE: ORANGE COLESLAW

Ingredients:
• 6 cups of coarsely chopped cabbage
• 1 cup of sectioned oranges

Sauce:
• 1/4 cup of orange juice
• 1 tsp – 1 Tbsp of white vinegar
• 1 Tbsp of yellow mustard
• 1 cup of mayonnaise or mayonnaise substitute
• 1/4 cup of sugar
• 1 tsp of salt
• dash of freshly ground pepper

Preparation:
In a bowl, combine orange juice, vinegar, mustard, mayonnaise, sugar, salt and pepper. Pour over chopped cabbage in a large bowl. Stir to cover cabbage with sauce. Add sectioned oranges. Chill for at least one hour.

Presentation:
When you serve the orange coleslaw, place orange slices along the side of the plate.

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(21) MANJAR BLANCO: SAUTEED APPLES WITH MANJAR BLANCO

Ingredients:
• 2 apples, thinly sliced then sautéed
• 2 bananas, cut lengthwise then sautéed
• Manjar blanco
• Ground cinnamon

Preparation:
Create a border on your serving plate with the four sautéed banana slices. Within the border, place the sautéed apples, either in a design or randomly. Next, pour manjar blanco over the sautéed apples.

Presentation:
Sautéed Apples with Manjar Blanco is served beautifully with a dusting of ground cinnamon.

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(22) FISH: CEVICHE

Ingredients:
• 2 pounds of fish (firm, white flesh), cubed
• 1 cup of lemon juice
• 2 cups of very thinly sliced red onions
• 1/2 cup of aji amarillo, thinly sliced
• slices of another spicy chile pepper
• minced fresh parsley
• salt to taste
• fresh ground pepper to taste
• cooked corn on the cob, cut into slices
• sweet potatoes, boiled, chilled, peeled and sliced
• fried dried corn or cornuts

Preparation:
Combine fish and lime juice in a bowl. Allow fish to marinate for 2-3 hours. Add sliced onions, aji amarillo, sliced chile pepper, parsley, salt and pepper. Stir to combine all ingredients.

Presentation:
Serve ceviche over lettuce leaves. Add a slice of cooked corn on the cob, chilled slices of sweet potatoes and fried corn.

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(23) COFFEE: CAFÉ CREMOLADA

Ingredients:
• 2 cups of heated milk
• 3 cups of fresh brewed coffee
• 1 cup of sugar
• ice
• 1/2 tsp of cinnamon
• 1/2 tsp of fresh grated nutmeg
• whipped cream
• cocoa powder

Preparation:
Combine milk, coffee, sugar, cinnamon and nutmeg. Stir until the sugar is dissolved. Place ice in the blender, pour coffee mixture over ice. Blend until it reaches the desired texture.

Presentation:
Although you can use any type of mug or glass for your cremolada, a clear glass is preferred. Top the café cremolada with whipped cream and sprinkle with cocoa powder.

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(24) CHEESE: PEAS & CHEESE SALAD

Ingredients:
• 4 cups of cooked peas
• 4 cups of cubed cheese

Sauce:
• 1 cup of mayonnaise or mayonnaise substitute
• 1 1/2 Tbsp of mustard
• 1 cup of finely chopped onions

Preparation:
Combine peas and cheese in a large bowl. In a separate bowl, mix together mayonnaise, mustard and onions. Pour sauce over peas and cheese and blend together carefully.

Presentation:
When serving the peas and cheese salad, slice a few red bell peppers crosswise and decorate the salad with red bell pepper slices.

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(25) MELON: WATERMELON WITH HONEY GINGER

Ingredients:
• 10 cups of cubed or balled watermelon, seeded

Sauce:
• 3/4 cup of honey
• 1 1/2 Tbsp of chopped or finely grated ginger
• 3/4 cup of pineapple juice
• 1/4 cup of lime juice

Preparation:
Prepare sauce by combining honey, ginger, pineapple juice and lime juice until honey is dissolved. Pour over cubed or balled watermelon. Allow fruit and sauce to set for 30-60 minutes before serving. Stir before serving.

Presentation:
Serve watermelon with additional sauce. Can be served in a hollowed watermelon.

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(26) BREAD: TRIPLE SANDWICH

Ingredients:
• Large white or wheat bread (loaf cut lengthwise instead of crosswise)
• sliced avocado
• sliced, hard boiled eggs
• sliced tomatoes
• cooked, shredded chicken
• mayonnaise or mayonnaise substitute

Preparation:
Spread mayonnaise on one side of a slice of bread. Cover with sliced avocados. Place another slice of bread on top of this and spread with mayonnaise. Cover bread with sliced tomatoes, then chicken. Place another slice of bread on top, spread with mayonnaise. Cover with slices of hard boiled egg, then another slice of bread.

Presentation:
Typically, this large sandwich is then cut and served in triangles, but would be just as great in rectangles. Adorn your platter with lettuce leaves and cherry tomatoes.

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