Coco Ceviche, Grapefruit, Avocado, and Crispy Tortilla Chips

By Marcus Samuelsson | October 21, 2015

This tropical coconut flavored ceviche from Marcus Samuelsson is inspired by the flavors of his new restaurant Marcus' Bermuda in the Hamilton Princess and Beach Club

This tropical coconut flavored ceviche from Marcus Samuelsson is inspired by the flavors of his new restaurant Marcus' Bermuda in the Hamilton Princess and Beach Club

We serve a version of this recipe at my new restaurant Marcus’ Bermuda inside the Hamilton Princess and Beach Club. We use Wahoo, which is a fish closely related to king mackerel. It is extremely popular in Bermuda,  and many consider Bermuda to be the best place for wahoo fishing in the world. The coconut milk used in the dressing of this ceviche make it different from more traditional ceviches of Latin America and help to temper the heat of the Sriracha and pickled chilis.

Avocado Tomato Enchiladas Recipe

By Joanne Bruno | June 17, 2013

cheese, enchilada, avocado, meatless monday
cheese, enchilada, avocado, meatless monday

Creamy avocado is the surprising filling in this cheesy enchilada.

Summer and Tex-Mex go together like margaritas and Fridays.

While it may not be Friday just yet, enchiladas are an anytime kinda thing. And they make every day taste like Friday, especially when they are stuffed with avocados, swiss chard and bell peppers and topped with a tangy tomato sauce and some creamy Manchego. With each passing bite you’ll forget that we still have five days until weekend freedom hits, but who’s counting?

Adapted from Jamie’s America

Avocado Tomato Enchilada

Rich and delicious you don’t miss the meat.

Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well with Others

For more Meatless Monday Recipes:

Peach, Pluot and Roasted Vegetable Salad

Red Rice Salad with Lemon Miso Dressing

Grilled Corn and Mango Guacamole

Orecchiette with Cauliflower and Lacinato Kale

Vegetable Ramen Recipe

By Ashley Beck | April 29, 2013

vegetables, ramen, vegetarian, meatless monday
vegetables, ramen, vegetarian, meatless monday

This soothing vegetarian ramen is a great way to eat your vegetables. (Photo: Renée s. Suen)

This ramen is packed with a rainbow of vegetables providing you with a great amount and variety of vitamins and nutrients. The perfect remedy if you’re battling a cold, a hangover, fatigue, or just want a smorgasbord of vegetables in a delectable broth. Often times we forget that fresh wholesome ingredients are what our body needs to repair itself. Okay, so the last thing you want when your hungover is vegetables, but combined with this umami-filled broth, you may just change your mind. So skip the pills, tonics, energy drinks and hair of the dog. And in 30 short minutes, see if this ramen isn’t the key ingredient to bring you back to life.

Another reason I love this recipe is because it combines so many different textures. I add some vegetables at the beginning to give the ramen a deeper flavor, and some at the end to remind you of the freshness of the veggies. The lovely resiliency of the mushrooms, the pop of the corn and the crunch of the cabbage. I also like to add the zucchini a bit after the celery, onion, carrot and garlic so that it doesn’t get mushy and retains its beautiful green color. And in this particular ramen, the broth can be made with either vegetable or chicken stock, depending on your preferences. It’s the white wine and soy sauce that will give this ramen its umami comfort.

The recipe calls for vegetables I find most delicious in this dish. However, this recipe can also be a great opportunity to get creative, so feel free to ad-lib on the veggies. Throw in whatever suits your mood, or what you already have on hand. The important thing is to add some vegetables in the beginning as part of the mirepoix, or broth starter, and some near the end so you still get those delightfully different textures.

For Friday Try-day Recipes:

Lara Land’s Yellow Pepper Guacamole

By Allana Mortell | June 15, 2012


Photo by Laura Taylor

We all know guacamole is finger-licking tasty, especially in the summer when avocados are ripe and in season, but who would’ve thought guacamole can be whipped up and enjoyed in less than twenty minutes with five simple ingredients? Lara Land transforms and elevates the traditional summertime snack by adding minced yellow peppers to the mix with lots and lots of cilantro. A few splashes of homemade lemon and lime juice add the perfect tang and acidity just begging to be scooped up with your favorite tortilla chips. We kid you not that all you need for this fabulous recipe are these five ingredients, some salt, pepper, a fork and a pretty little bowl  to mix everything together. Ten minutes in and you’ve got yourself a new twist on an old favorite.


Grilled Corn and Mango Guacamole Recipe

By Marcus Samuelsson | February 20, 2012

Photo:  jmackinnell

Happy President’s Day! Not only is today President’s Day but it’s also Meatless Monday, so while you’re resting at home why not celebrate it a festive dip to set the mood? Whether you’re celebrating today alone or by hosting a gathering for friends, this Grilled Corn and Mango Guacamole is reason to celebrate enough.

The grilled corn and mango add incredible sweetness to this spicy guacamole. Pair it with tortilla or veggie chips for the ultimate afternoon snack. Read More


Vegan Avocado Chocolate Pudding Recipe

By Aine Carlin | November 17, 2011

chocolate avocado pudding

I should confess at this point to being an unashamed avocado-holic. Avocados rock my world in every way and I don’t just eat them when we’re dining on Mexican. Don’t get me wrong, guacamole is one of my absolute favorite things on earth but I’m just as happy scooping out that creamy flesh with a spoon and eating it as is. Even better, I adore it sliced and on toast with a sprinkling of sea salt, cracked black pepper and few splashes of Tabasco, sheer heaven!

Many people consider avocado to be a savory item (even though it is technically a fruit) and not be used in sweet dishes. But if you’ve ever added mango or pineapple to an avocado salsa you’ll know exactly where I’m coming from on this one. And even if you don’t and your worried there’s going to be an overriding taste of avocado let me put your mind at ease – I defy anyone you serve this to, to identify the primary ingredient in this dessert. Read More

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger