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Recipes Inspired by Popular Spring Break Destinations

As soon as spring hits, we start longing for those epic Spring Break vacations we wish we were experiencing. Though school sabbaticals are a distant memory, one way we love to spark feelings of spring—especially during those crazy March snowstorms—is by cooking up our favorite spring break destination-inspired recipes. Whether you love spring skiing or can’t wait to hit the beach, these dishes will help you live it up as if you were actually there.

Head South to Mexico

If you’re longing to tan on the beautiful beaches of Mexico, our Mexican Brown Rice Bowl is sure to make you feel like your toes are deep in the sand. In addition, we’d be crazy not to include our favorite recipe for spicy guacamole. Grab a bag of chips, sip your margarita, and relax (just don’t look out the window at all the snow).

Spicy Guacamole
INGREDIENTS
1 avocado
1 plum tomato
1 jalapeno
1 small red onion
.125 oz cilantro
1 Lime
1 packet cholula hot sauce
Tortilla chips

INSTRUCTIONS
Halve limes. Peel onion and cut into small dice. Rinse remaining produce. Cut tomatoes into .25-inch dice. Pick cilantro leaves, discarding stems. Halve jalapeño lengthwise and using a knife tip, discard seeds and finely chop as much as desired.

Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin, and place in a separate medium bowl. Add as much hot sauce as desired, juice of 1 lime, jalapeno, and 2-3 tablespoons chopped onion. Using a fork, mash until fully combined. Gently fold in cilantro and tomato. Season with .25 teaspoon salt.

Get into Island Life

Is there anything more tropical than some crispy, citrusy fish tacos and a boozy, cold Piña Colada? We think not.

Crispy Fish Tacos
Charred lime, crispy fish and spicy guac make these tacos a perfect spring break-inspired meal.

Piña Colada Pops
In this recipe, we’re giving the classic piña colada cocktail a little twist by molding them into popsicles.

INGREDIENTS
⅔ cup sweetened coconut cream
¼ cup coconut milk
½ cup pineapple juice
6 ounces white rum
½ cup pineapple, cut into ¼ inch pieces
6 maraschino cherries
4 ounces dark rum

INSTRUCTIONS
Finely chop pineapple into ¼ inch pieces. Pick cherry stems and discard. In a large pitcher, combine coconut cream, coconut milk, pineapple juice, white rum, and dark rum. Add chopped pineapple.

Place one cherry in each popsicle mold. Pour piña colada mixture over and freeze until firm. Pour dark rum into glasses and dip pops in the rum while enjoying!

Go West to the Mountains

Steak and Eggs
Escape to lush, wooded mountains by preparing this hearty, protein-filled breakfast. Although you won’t be heading out for a hike afterwards, this meal will transport you right to that secluded, earthy cabin you’ve been dreaming about.

INGREDIENTS
1 pound steak
.125oz chives
.125oz parsley
6 large eggs
2 tablespoons whole milk
½ cup shredded white cheddar
½ tablespoon butter
Hot sauce (optional) like cholula

INSTRUCTIONS
Rinse herbs. Thinly slice chives. Pick parsley leaves, discard stems, and finely chop. In a large bowl whisk together eggs and milk. Season with .25 teaspoon salt and black pepper as desired.

Pat steaks dry with paper towel and season all over with .5 teaspoon salt and pepper as desired. Heat .5 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-5 minutes per side. Transfer steaks to a plate and set aside to rest for about 5 minutes.

While steak rests, heat butter in a large nonstick pan over medium heat. When butter is foamy add eggs and stir. When eggs begin to become opaque around the edges, gently stir and fold the mixture. Add cheese and continue to stir periodically until fully cooked, 2–3 minutes.

Find the direction of the steak grain (muscle fibers) and slice across it, rather than parallel, as thinly as possible—this ensures tenderness.

Serve sliced steak alongside eggs and garnish plate with chives and parsley. Serve with hot sauce if desired.

Winter Vegetable Chili
When skiing, we basically each chili for breakfast, lunch, and dinner. It’s filling and customizable, whether you’re craving veggies or beef. We love to make this veggie chili all throughout winter… with a hot chocolate on the side, of course.

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