Albertsons, Vons and Pavilions are bringing you recipes from your favorite hosts on 94.7 The WAVE and our partner stations. Join us as we celebrate Hispanic Heritage Month with a delicious recipe for you to try created by Liz Hernandez, Morning Show host on 94.7 The WAVE!
HISPANIC HERITAGE MONTH: Guacamole, Liz Style with Liz Hernandez
While searching for the perfect Hispanic Heritage Month recipe, we looked no further than 94.7 The WAVE Morning Show host Liz Hernandez who put us on to her delicious homemade guacamole. Watch the video below to see how Liz makes this special dish and make sure to pick up everything you need to make it yourself at Albertsons, Vons, or Pavilions.
INGREDIENTS
• 2 ripe avocados
• 1 tablespoon fresh lime juice (about 1/2 lime)
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground cumin (optional, adds warm depth)
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/4 cup pomegranate seeds
INSTRUCTIONS
1. Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl. Add lime juice and salt. Mash with a fork or potato masher to your desired consistency.
2. Stir in chopped cilantro, garlic powder, and cumin (if using). Taste and adjust salt and lime juice if necessary.
3. Top off with pomegranate seeds.
4. Serve immediately with chips, veggies, or baked plantains.
PRIDE MONTH: Blackberry-Peach Pride Salad with Brian Holt
While searching for the perfect Pride Month recipe, we looked no further than Brian Holt, Brand Manager for Channel Q - Audacy's home for LGBTQ news, talk and new music - for one of his Pride-inspired dishes. Watch the video below to see how Brian makes this special dish and make sure to pick up everything you need to make it yourself at Albertsons, Vons, or Pavilions.
INGREDIENTS
• 1/4 cup raw walnuts
• 3 ripe peaches, unpeeled, cut into 1/4" thick wedges
• 2 Persian cucumbers, cut into 1/2" pieces
• 2 cups baby plums or cherry tomatoes, quartered
• 1/2 cup fresh blackberries
• 1/4 cup Castelvetrano olives, pitted and coarsely chopped
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh mint leaves, chopped
• 3 Tbsp. extra-virgin olive oil, plus more for serving
• 1 Tbsp. finely grated lemon zest, plus 3 Tbsp. fresh lemon juice
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 8 oz. whole milk ricotta
• 1/2 tsp. honey
• 1 tsp. flaky sea salt
• 1/4 cup Stilton cheese, crumbled
• 2 Tbsp. fresh oregano leaves
• White balsamic vinegar (optional, for dressing)
INSTRUCTIONS
1. Preheat oven to 350*F. On a rimmed baking sheet, toast walnuts - stirring halfway through - until fragrant and golden, about 5 minutes. Let cool, then coarsely chop.
2. In a medium bowl, combine peaches, cucumbers, tomatoes, blackberries, olives, basil, mint, olive oil, lemon juice, and toasted walnuts. Season generously with kosher salt and freshly ground black pepper. Gently toss to combine.
3. Spread ricotta onto a platter or divide among individual plates. Drizzle with honey and sprinkle with lemon zest. Season with flaky sea salt.
4. Spoon the peach salad over the ricotta. Top with crumbled Stilton cheese and fresh oregano.
5. Finish with a generous drizzle of extra-virgin olive oil, a squeeze of lemon juice, and an extra pinch of flaky sea salt. Optional: add a splash of white balsamic vinegar for brightness.
ASIAN AMERICAN PACIFIC ISLANDER (AAPI) MONTH: Char's Crack Chicken Cups with Charmian Shitanishi
For AAPI Month we checked in with Charmian "Char" Shitanishi from 97.1 KNX News (follow her on TikTok @thecharshit) to learn how to make her delicious "Crack Chicken Cups." Don't forget you can pick up everything you need to make it yourself at Albertsons, Vons, or Pavilions!
Time: 20-25 minutes
Serves: 4 appetizer-size portions (2 per person)
Nutrition: 180 calories, 24g protein, 5g carbs
INGREDIENTS
• 1 lb Open Nature fresh ground chicken
• 1/2 Organic white onion, diced
• 2 O Organics garlic cloves, minced
• 1" knob O Organics fresh ginger, peeled & minced
• 2 1/2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp Signature SELECT toasted sesame oil
• 1 tbsp O Organics peanut butter
• 1 tbsp O Organics honey
• 1/2 tbsp chili garlic sauce
• 1 tsp salt & 1/2 tsp pepper
• 3 organic green onions, chopped
• 1/4 bunch organic cilantro, chopped
• 8 large O Organics Live Butter Lettuce leaves, rinsed and patted dry
INSTRUCTIONS
1. Dice onion and finely mince garlic and ginger. Set aside.
2. In a microwave-safe glass bowl, combine soy sauce, rice vinegar, sesame oil, peanut butter, honey, and chili garlic sauce. Microwave for 20-30 seconds, then stir until smooth. Set aside.
3. Heat a large non-stick skillet over high heat. Brown chicken for 1-1.5 minutes, stirring often to break up the meat. Add salt and pepper.
4. Sauté for 2-3 more minutes. Add onion, garlic, and ginger. Cook for another minute, stirring constantly until the chicken is no longer pink.
5. Add the sauce and turn off the heat. Stir and let thicken for 1-2 minutes.
6. Scoop the meat mixture into butter lettuce cups.
7. Top with green onions and cilantro. Serve immediately.
Women's History Month: Caramelized Onion Dip with Deborah Howell
For Women's History Month we asked one of our favorite women, Deborah Howell from 94.7 The Wave, what her favorite go-to recipe was. When she told us about her incredible caramelized onion dip, we knew we had to share it with you too! Watch the video above to see how Deborah makes this dish and make sure to pick up everything you need to make it yourself at Albertsons, Vons, or Pavilions.
INGREDIENTS
• 4 Vidalia Onions
• 4 tablespoons unsalted butter or olive oil
• Kosher salt and pepper (at least 1/2 teaspoon each, or to taste)
• 1/2 teaspoon garlic powder
• 1 cup sour cream or plain Greek yogurt
• 1/2 cup mayonnaise
• 3 cloves fresh garlic, minced
• 2 tablespoons fresh chopped parsley
• 1 tablespoon Worcestershire sauce
INSTRUCTIONS
1. Caramelize the Onions:
Peel and thinly slice four large onions. In a large skillet over medium heat, add 1 tablespoon of olive oil or butter. Add the sliced onions and chopped garlic, stirring occasionally. Cook for about 45 minutes to an hour, until deeply golden and caramelized. If they start to stick or brown too quickly, lower the heat slightly and add a splash of water to deglaze the pan. Remove from heat and let cool to room temperature.
2. Prepare the Dip Base:
In a mixing bowl, combine 1 cup of sour cream (or Greek yogurt) and ½ cup of mayonnaise. Add ½ teaspoon of garlic powder, ½ teaspoon of salt, and ½ teaspoon of freshly ground black pepper. Mix until all ingredients are well combined.
3. Combine & Chill:
Once the caramelized onions have cooled, chop them finely. Fold the chopped onions into the sour cream and mayonnaise mixture until evenly distributed. Cover and refrigerate for at least an hour to allow the flavors to meld together.
4. Serve:
Before serving, give the dip a good stir. Garnish with freshly chopped parsley. Serve with chips, crackers, or fresh vegetables.
Black History Month: Frankie Ross' Pressure Cooker, Gluten-Free Vegetarian Pasta with Plant-Based Meat Sauce
Total Cook Time: 40 Minutes
Servings: 4-6 servings
Frankie Ross, evening host on 94.7 The WAVE, celebrates Black History Month with his special Pressure Cooker, Gluten-Free Vegetarian Pasta with Plant-Based Meat Sauce - perfect for any occasion! Watch the video above to see how Frankie makes this special pasta dish and make sure to pick up everything you need to make it yourself at Albertsons, Vons, or Pavilions.
INGREDIENTS
• 1 - 32 oz Rao's Arrabbiata Sauce
• 1 - 32 oz Rao's Roasted Garlic Sauce
• 1 1/2 cups red wine (or 2 cups if a stronger wine flavor is preferred, adjust based on personal taste)
• 1/4 cup coconut sugar or brown sugar (1/2 cup for a sweeter profile)
• 1 teaspoons olive oil
• 3 tablespoons of Liquid Smoke (4 tablespoons for added flavor)
• (2) 16 oz. packages of Beyond Beef, 32 oz. total
• 1/2 teaspoon black pepper
• 4 cloves garlic (Chopped)
• Olive oil (for boiling pasta)
• 1 box of 16 oz. Barilla gluten free pasta
• Vegan parmesan cheese (as desired)
INSTRUCTIONS
1. Combine Rao’s arrabbiata sauce and garlic pasta sauce in a pressure cooker. Add red wine, coconut sugar, and liquid smoke. Pressure cook for 16 minutes, then allow the pressure to release naturally. This step helps reduce lectins for improved gut health.
2. Heat 2 teaspoons of olive oil in a skillet. Brown the Beyond Plant-Based Beef. Add black pepper, chopped garlic, and chopped onion, stirring until fragrant.
3. In a separate pot, bring water to a boil. Add olive oil to the water, then cook the gluten-free pasta according to package instructions until al dente. Rinse the pasta in cold water.
4. Add the browned plant-based meat mixture to the prepared sauce.
5. Plate the pasta and top it with the sauce. Garnish with vegan parmesan cheese if desired.
Food for Thought and 94.7 The Wave invite you to come into any local Albertsons, Vons and Pavilions locations to experience food differently.