Avocado Potato Salad

Try this very refreshing potato salad variation. Your friends will love you for bringing this over to your favorite outing.

Enjoy! NK




  • 2 large avocados
  • 3 medium sized redskin potatoes (each is the size of about a tennis ball)
  • 2 tbsps finely diced red onion
  • 1 peeled and cubed into small 1/2 inch pieces
  • Fresh cracked pepper to taste
  • 2 tablespoons of Dijon mustard
  • Sea salt to taste
  • 1 tbsp of fresh lime juice



Boil, cook, peel, and chill potatoes. Cube potatoes into 1/2 inches.

Combine avocado, lime juice, spices, and mustard in a mixing bowl, and mix well using a hand blender; consistency should be very creamy. Now add cubed potatoes, and cucumber; fold in carefully, ensuring that the pieces remain whole. Taste for saltiness, and adjust accordingly. Finish with your favorite fresh green herbs to garnish.


Cucumber Relish

Henry, my wonderful husband, surprised me with this dish of love when I got home from a really long day of work recently. This dish is so incredibly refreshing, light and satisfying that it erased all the clutter of my day, and I hope that it does the same for you. It is a make you feel good and happy dish, that pairs so well with just about anything. Please give this a try; you will not be disappointed.

cucumber relish


  • 2 large cucumbers, peeled
  • 3 Tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 bunch cilantro, finely chopped
  • 1/4 cup vinegar (rice/coconut)
  • 3 garlic cloves, finely chopped
  • 2 Serrano or Thai chilli peppers, finely chopped
  • 2 limes, juice only
In a salad bowl, mix peeled cucumbers, finely diced ingredients, lime juice and all other ingredients. Cover and chill in your refrigerator for an hour for best results. Serve and enjoy. Thank you honey!


Mixed Ceviche (without Onions)

We love ceviche just about every way. This past spring we enjoyed some variations with juices and coconut milk  in Bogotá, Colombia. In my opinion, Colombia has some of the tastiest ceviche.

Ours today has three different seafood in it, for taste and texture. We chose to leave the onions out of this dish this time, and we did not miss them, actually.

It is very important to get enough lime juice and the proper balance of spices. I am not a big fan of adding spices in which the dish is marinating, rather we prefer to sprinkle cayenne and some turmeric over it. Mix it well and cover it and place it in the refrigerator for a couple of hours, stirring it every 20 minutes. We always make a little extra for a snack or lunch the next day.

photo (10)

Today’s ingredients:

  • 4 large diver scallops (cut into very small chunks)
  •  2 cups of tiny bay shrimp
  • 1.5 pounds of Tilapia filet (cut into strips and then chunk into small squares
  • 1/2 – 1 cup of freshly pressed lime juice
  • 1 great bell pepper, diced
  • 2 vine ripe tomatoes, diced
  • 1/2 bunch of fresh cilantro, chopped
  • 4 – 6 cilantro peppers, diced seeds in
  • a little sea salt to taste
  • some fresh ground black pepper
  • sprinkle of cayenne and turmeric – for finishing
  • drizzle of olive oil, also for finishing

Note:  if your seafood is frozen, please allow to thaw naturally, not in the microwave.

Take a large serving bowl and add diced veggies and seafood. Mix well, add some salt and pepper and continue to fold in well. Add lime juice and once again mix well. Let your food sit for a minute or two and stir again, repeat this a few more times before it’s covered and chilled. The extra mixing allows for the lime juice to cook the seafood evenly, and tt will make all the difference in taste.

As you can see we served ours with some Yucca. Enjoy this dish this summer, it’s easy and it’s refreshing.

Fresh Vietnamese Spring Rolls

It’s about time that we share our fresh spring rolls with you. Our favorite version is this one, clean, fresh and delicious, perfectly suitable for lunch or an appetizer.

The beauty about making your own spring rolls is that you can pretty much chose any ingredients that you like and enjoy, as long as they are fresh. Celebrate fresh ingredients whenever you can!

Here are our ingredients for our fresh rolls:

  • get a package of rice paper for spring rolls (you will have a lot left over for next time)
  • baby arugula
  • basil (remove all large stems)
  • mint (leaves only)
  • organic pea sprouts
  • 1/2 large English cucumber, Julienne
  • 1 Manila mango, Julienne
  •  1 – 2 inches of fresh minced ginger
  • 1 pound of cooked shrimp, remove tail and slice shrimp in half (as if you were to butterfly them, but cut through all the way)

Grab a pie pan and fill 1/2 way with warm water, soak one rice paper sheet at a time for about 10 seconds, remove very carefully with both hands and place onto your working surface. Place 2 – 3 basil leaves in the middle first, then place some arugula, a couple of mint leaves, some pea sprouts, few slices of mango and cucumber, sprinkle a little ginger and place 4 – 5 shrimp halves down the middle. Very carefully fold ends in first and then roll (if you are right handed, right to left rolling it tightly and slowly.  The first couple might be sort of a disaster, but those can be a snack while making the food.🙂 Don’t worry, they will get tighter and perfect as you do them.

Place them whole on a sheet or plate and cover them with a wet paper towel. I have a water spray bottle near by to spray the towels to keep them moist. Once you are ready to serve them, you should cut them in half diagonally.

Henry made this amazing dipping sauce:  ..mix really well the following…


  • 1/4 cup almond butter
  • 2 tbsp water
  • 3 tbsp coconut aminos
  • 1 tbsp fish sauce
  • 4 Thai chilis, finely chopped
  • 1 garlic clove, very finely chopped
  • some fresh cracked pepper

Coconut Flour Dusted Calamari

It’s almost summer her in Arizona, and we are looking for lighter, but satisfying lunches like this great tasting coconut flour dusted calamari.

Server this with some of your favorite light white wine, we prefer Arizona Stronghold Tazi as a pairing.

This is so easy to make and will make you and everyone happy!

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The best part of this dish is that you can improvise as you see fit to make it work.

  • we made about 15 tentacles, but you can make tentacles and body if you like
  • in a mixing bowl, add:
    • 1/2 cup of coconut flour
    • sea salt to taste
    • fresh cracked pepper to taste
    • 1/8 cup of fresh finely chopped cilantro
    • pinch of cayenne (0nly for the brave)
  • get 1 cup of coconut oil and heat to medium in a wok type pan, heat to high, but be careful when emerging the calamari, they will spit oil, cover with a spatter catcher
  • 1/2 lemon juice for the end to sprinkle

Add all ingredients together in a bowl and stir well, fold calamari in and shake off well before frying it – be careful not to get too much coconut flour into oil, as it will make then soggy NOT crispy.  Slow fry better, always!!!

Enjoy and live well! Jo n Henry

Egg-Dijon Salad Dressing

We love a good oil and vinegar dressing, but ever so often we crave a bit more; looks like we have hit one of those plateaus, you can certainly expect a few more recipes coming your way.

Today, we’d like to introduce a simple, but different and delicious dressing for your favorite salad. We served this dressing on top of some fabulous chilled organic butter lettuce.

Here is what you need to make this dressing

  1. 2 hard boiled eggs, very finely chopped
  2. 1/2 cup of extra virgin olive oil
  3. 2 tbsp organic dijon mustard
  4. fresh cracked pepper to taste
  5. sea salt to taste
  6. 2 tbsp rice vinegar
  7. sprinkle of cumin
  8. 1 1/2 tbsp chopped cilantro (save 1/2 tbsp extra aside to sprinkle on top of salad)

Whisk egg and mustard together, then adding all other ingredients. 

I like to prep this 15 minutes before serving as the flavors will begin to marry and really pop for you. This is not an overpowering flavor, but rather a velvety compliment. Feel free to enjoy with a filet of anchovie or two if you are so inclined, and of course depending on what you are pairing this with.

Recipe Index

Hello Nutty Kitchen fans and friends!

We’ve been sharing and serving up tasty dishes for well over a year now, and have been meaning to make things a lot easier for you to find. Many of you have provided us with amazing comments and suggestions we thank you for that. Please keep your comments and suggestions coming, we are always looking for feedback, experiences, and new twists to foods.

We’ve indexed a couple hundred recipes for you in 13 categories. Please let us know what you think of our index. If you come across a recipe that is not indexed correctly, please let us know right away.  In the meantime, please check it out and let us know how we can continue to improve our site for you.

We invite you to enjoy our indexed recipes at RECIPES.

Our very best, always! Jo and Henry

Here’s to exploring delicious and fun dishes.

Beet and Turkish Goat Cheese with Guava Dressing

This latest creation is simply delightful and fabulous. We shared one large beet between us in this salad.

Here is the fantastic line up of ingredients:

  • 1 large “organic” beet, boiled and peeled
  • 2 – 3 fresh guava fruit
  • 1 fresh red chili pepper
  • 1 pinch of Himalayan Pink sea salt
  • 1 pinch of fresh black cracked pepper
  • 1/2 small pear
  • 2 tsps extra virgin olive oil
  • a few cilantro leaves
  • 4 thick smaller slices of goat cheese, we used a Turkish style
Slice the boiled beet in half and then equally cut slices and arrange with tip out on a pretty plate. The idea is to give it a Kaleidoscope or flowery look. Place one of the cheese squares into the center of the four beet slices. Drizzle with a little olive oil, sprinkle with salt, and add a few slices of chili pepper.  Place shaved pear over the cheese and sprinkle with fresh cilantro leaves.
Blend guava fruit we used our little bullet, but you can also use a small Ninja, to pulp the fruit. Add a tiny amount of water, and a small amount of lime juice. Blend well, then pour pulp into a fine strainer, push through with a spoon so to make sure that you get all the lovely fruit. Drizzle over your salad, and finish it off with some fresh cracked pepper.
We’d love to hear your feedback, we absolutely loved this salad. 



Nutty Kitchen is on Vacation

So much has happened for us, Jo took a new job, family was visiting, clients, … and then a planned vacation to her home country in Austria for her dad’s 70th birthday among other family things.  Upon arrival and for her dad’s birthday, we had grass fed steaks, various salads, and great wines from the Wachau region in which her parents live.  It’s been amazing ever since.

One of the most famous things to do in the Wachau is to visit a “good” Heuriger where you can get the most amazing home made meats, cheeses and wines for very little money. One of our family favorites is Heuriger Denk, but there are many others that hang out their Guild with a braided sign to signal that they are open for business and are delicious and fun. A Heuriger is only open for 2 – 4 months at a time, serving only their best – the servers are clothed in traditonal Wachau Dirndl, everything meaning the check is calculated by hand and folks are very friendly. If you ever make it out to Austria, this is a must see.

Let us share a line up of plates for a traditional Heuriger’s line up in order:

  1. Tomato salad with vinegar and olive oil and some green onions – little salt, little pepper
  2. Amazing “low-sodium” prociutto, from local/their own pigs with some fresh grated horseradish root from the garden
  3. The creamiest of Emmenthaler cheese with typically red bell pepper garnish
  4. Homemade beef tongue, sliced ever so thin – delicious!
  5. Kuemmelbraten – pork belly broiled with caraway seeds on top and sliced very thin and served cold
  6. Wild Boar liver pate with yogurt fresh chive sauce
We’ll keep you posted as we make our way through these next couple of weeks. Have fun, live well and appreciate life.
Our best – Jo and Henry

Rockfish Ceviche

We went on this awesome hike early this morning, Tom’s Thumb, took another “new” way down, was not a good idea in hindsight; we took Gardener’s Wall down. Oh boy…LOL

We were hungry, but wanted something light and fabulous, because it is getting hot out, so Henry whipped up some amazing ceviche. Check it out below. We made some fantastic guacamole which we will share shortly, along with some regular/small taro chips, which we’ll share as well. Henry you are amazing. In the meantime don’t forget to check out our big taro root chips.

This makes about 4 servings

  • 2 lbs Rockfish, we got ours from Justin at Alaskan Pride Seafoods – fantastic fish, all line caught, and they ship to you;
  • 1 Large Green Pepper, finely chopped
  • 1 Large Yellow Onion, finely chopped
  • 1/2 a bunch of Cilantro, (thank you Nancy Cahill, for your amazing garden grown🙂 ) most of it finely chopped, garnish with a Tbsp chopped
  • 4 Spicy Peppers (we used Serrano’s)
  • 15 small limes
  • Salt and Crushed Black Pepper to taste
  • 2 Tbsp Olive Oil
Here’s how:
  1. Cut fish into equal 1/4 inch or so bite size pieces and place in large glass bowl
  2. Squeeze fresh lime juice onto fish
  3. Add Onions, Peppers, and Cilantro and mix well with fish and lime
  4. Place bowl in refrigerator for at least 45 minutes
  5. Serve on large plate and add Olive Oil, Cracked Pepper, and Salt to taste
Just Enjoy!
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