Apples and Pomegranate Seeds Are What Your Guacamole Is Missing

Serve it with parsnip chips if you're really feeling fancy.

To be honest, guacamole has gotten a little blah — it can be more than just avocado, tomato and onion! The actor Chris O'Donnell told me mixing in a little honey is key. I like to take it to the next level by also adding apples, jewel-like pomegranate seeds, whatever you like. You want it to be fun! And gorgeous, of course.

Lulu's Chunky Guacamole

Serves 6-8

• 1 medium red onion, finely chopped
• 1 teaspoon honey
• 5 garlic cloves, minced
• 1 medium tomato, chopped
• 1/2 cup finely chopped cilantro
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon Tabasco sauce
• 5 large ripe avocados, pitted, peeled and diced
• Juice of 1/2 lime
• 1/2 apple, diced
• 1 cup pomegranate seeds

1. In a small bowl, mix the onion, honey, garlic, tomato, cilantro, salt, pepper and Tabasco. Cover and refrigerate for 1 hour to let the flavors meld.

2. In a medium bowl, mash the avocado into the onion mixture with a fork until it reaches your desired texture. Stir in the lime juice, apple and pomegranate seeds. Serve with your choice of chips — I like parsnip crisps!

This story originally appeared in the October 2017 issue of House Beautiful.

Cool Down on Summer Nights With This Sweet Corn Gazpacho

This soup may be served chilled, but a pop of jalapeño brings some warmth.

To me, summertime means corn — I love it! This corn gazpacho is a simply sumptuous meal, super-refreshing and so easy to make. You can even do it a day ahead for a party. Because it's almost all vegetables, it feels light and healthy, but the corn and grapes add a sweetness that takes it to a whole other level. I like to serve my gazpacho with rosé and crusty sourdough bread, which I brown in a hot cast-iron pan with salt and olive oil for crunch. Delicious!

Sweet Corn Gazpacho

Serves 6

• 1 pound yellow tomatoes, roughly chopped
• 1 yellow bell pepper, seeded and roughly chopped
• 3 ears of sweet corn, kernels removed from cob
• 1/4 cup sweet white onion, roughly chopped
• 1/2 cup green seedless grapes
• 1 Persian cucumber, peeled and chopped
• 2 small garlic cloves, smashed
• 1/2 jalapeño pepper, seeded Sea salt
• 1/4 cup olive oil
• 1 tablespoon white balsamic vinegar
• 1 lime, juiced
• Optional: hot sauce, chive oil

1. Combine the tomatoes, bell pepper, corn, onion, grapes, cucumber, garlic, and jalapeño in a large bowl. Sprinkle with 1 teaspoon of sea salt, mix well, and set the bowl aside for 1 hour, covered.
2. Put the mixture in a blender with the olive oil and blend until it reaches your desired smoothness. Stir in the vinegar and lime juice, then season to taste with sea salt. Serve lightly chilled; pretty it up with a hot sauce or chive oil garnish.

This story originally appeared in the July/August 2017 issue of House Beautiful.