Last year, I started something called Project Thank You Card where I aimed to send one thank you per day. I planned to make it through whole year but only got through 7 months due to a few legitimate reasons and a handful of BS excuses. I didn’t make my goal but I’m still super happy about the results and set myself up with a much more manageable one card per week goal for 2015. In my eyes, the whole thing was a great success, which has motivated me to set up a 2015 resolution in a similar way—creating a good habit rather than changing a bad one, which never works for me anyway. Ok, so, are you ready for it? Drum roll please! This year I’m going to…
Make at least 52 different veggie dishes!
Alright… so it’s not as warm and fuzzy as last year but it sure is functional and I’m really excited to share the journey with all of you. Dishes like cauliflower mash have become huge staples in revolutionizing my diet but it was only a short time ago I wanted nothing to do with any vegetables. It took trying something new to find those magical dishes so I’m stepping out of my 3 veggie dish rotation in search of the next big thing that continues my transformation from veggie hater to veggie craver. This is also my way of finally getting to those gazillion recipes I’ve pinned and never tried. I know ya hear me on that one!
OK, let’s get to it. It’s week one of Year of the Veg and I’m gonna start of with a little confession: late in 2014 I decided that pico de gallo is exactly 0 steps away from being a side dish and have been abusing free salsa bars all over town. I’ve only just begun to tolerate raw tomatoes within the last 6 months or so and I blame my recent actions on a life of self-inflicted deprivation. If pico as a side is wrong, I don’t want to be right!
Enter the Pico De Gallo Hassleback Tomato. Like my All-Meat Chili, this recipe is the socially acceptable way to eat exactly what I want in front of anyone. And who knew it’d turn out lookin’ so damn fancy? Not only can you fool your friends into eating a salsa as a side salad (our little secret) they are going to be incredibly impressed when you present something so dainty and colorful.
Pico De Gallo Hassleback Tomato
- 4 roma tomatos
- 1 avocado, cut into thin slices
- 1/4 red onion, thinly sliced
- 1 small lime, quartered
- kosher salt
- 1 tblsp cilantro, chopped finely
Position two chopsticks, butter knives or other similar items lengthwise on either side of one tomato. Using a sharp knife cut thin slices stopping at the chopsticks, keeping the bottom of the tomato intact. Gently fan out the slices and stuff each opening with a red onion and avocado slice, alternating if necessary. Repeat with other tomatoes
Squeeze one lime wedge onto each tomato and sprinkle with kosher salt and the cilantro. Serve immediately.