Posts Tagged ‘Avocados’

Last night was a late night.  We were out celebrating friends’ engagement and I woke up this morning starving.  Granola and yogurt didn’t really cut it, so when I was at the farmers’ market, I went a little crazy.  In my mad frenzy to find things to make the hunger go away, I grabbed some tortillas from Primavera and some raw milk cheddar from Spring Hill Farms.  Primavera makes these amazing white cheddar and pumpkin tamales, so I wanted to try to recreate that flavor.  And I knew from my chorizo and sweet potato tacos that their tortillas were delicious. I had  half a butternut squash in the fridge left over from the coleslaw, so my lunch was sounding pretty good in my head.  Some good looking avocados and citrus fruit were out, so those went into my backpack as well.

To make the quesadillas, I just roasted some 1 inch cubes of butternut squash, tossed in olive oil and salt and pepper, at 425 for about 25 minutes.  Mashed that up and spread it on a tortilla.  Topped it with some grated cheese and another tortilla and cooked it up in a skillet for a few minutes on each side.

For the salad, I diced an avocado and segmented a pink grapefruit and a blood orange.  Toss those up with a bit of salt and pepper, and lunch was ready.


When I was finally able to eat it, I was a happy, happy girl.


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To accompany my leek galette, I made two side dishes. 

The first was a simple heirloom tomato salad. 


This is why farmers’ markets rock. 

To make this, I just diced up about 2 pounds of a bunch of varieties of heirloom tomatoes, and tossed them with some torn up basil leaves, olive oil, a splash of red wine vinegar, and some salt and pepper.

The second was a chilled cucumber avocado soup.   I made it a few hours in advance and was worried it would turn brown, but it stayed pretty and green all day long in the fridge.   It took me a while to find this recipe, which comes from the Washington Post, as it seems lots of avocado soup recipes have chunks of things like corn in them.  I wanted something smooth and creamy, and this one fit the bill perfectly.


I’m reprinting the original recipe, however I only prepared about half of it, using just 2 large avocados and one cucumber.


2 medium cucumbers peeled, seeded and quartered, with 8 thin slices reserved for garnish (may substitute seedless cucumbers)
5 avocados, flesh mashed slightly
4 cloves garlic, crushed
4 scallions, roughly chopped, both white and light-green parts
4 tablespoons chopped cilantro
2 lemons (juice only)
1 to 2 cup plain whole-milk yogurt
3 to 4 cups cold water


In a food processor or blender, puree the cucumbers and avocados just until smooth. (If using a blender or small food processor, puree in batches.)  Add the garlic, scallions, cilantro and lemon juice and pulse just to combine.

Add 1 cup of the yogurt and a little bit of the water to adjust the texture.  At this point, the recipe recommends that you keep adding yogurt and water with the motor running, pulsing it as needed and salting to taste.  Since I knew mine would be sitting in the fridge all day and it tasted plenty yogurty enough, I stopped adding those things.   Instead, I threw in 5 or 6 ice cubes to keep it ice cold.   By the time it was ready to serve, most of the ice had melted completely, and I was able to remove the others.  I then whisked in just an extra couple tablespoons of water to thin the soup out a bit more. 

Give it a taste before serving as this soup really needs salt to taste good.

To serve, divide among individual bowls and garnish with cherry tomatoes, cucumbers, dill, cilantro or whatever you’d like.


Summer Dinner Party, Part I: Sweet Basil Cocktails, Salt and Sugar Pickles, White Bean Dip

Summer Dinner Party, Part II: Leek and Goat Cheese Galette

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Ok, not really.

While other food bloggers spent the weekend preparing all sorts of festive St. Patrick’s Day foods like Guinness Stew and Irish Soda Bread, I was on the couch, in a medicated flannel coccoon watching Law & Order reruns.  Not wanting to disappoint my forefathers, I felt like I had to do something festive to honor the occassion.  But, since I’ve been sick, I haven’t had a chance to blog about this delicious carrot-avocado salad I made with Eatwell carrots a while back.  And since it’s the colors of the Irish flag, it will have to suffice as my ancestral offering for this year.

The recipe is one that I simplified from a very complicated Jamie Oliver recipe.  The original looks wonderful, though perhaps too complicated to serve alongside burgers for a casual meal.  So, I omitted a number of ingredients and I think I managed to capture the essence of the salad with considerably fewer steps.  It’s really a wonderful salad, I don’t know why you don’t see roasted carrots and avocados paired up more frequently.

All the measurements are approximate.  This is a really flexible recipe so feel free to experiement.  That said, I recommend not skipping the roasted orange, I really think that made the salad. 

Roasted Carrot and Avocado Salad with Citrus Dressing


5 carrots, peeled, sliced lengthwise and cut into 2 inch pieces
1 extra large Hass avocado
1 small orange
3T extra virgin olive oil
1T red wine vinegar
handful of fresh cilantro, roughly chopped
1t cumin
pinch of red pepper flakes
salt & pepper to season


Preheat the oven to 350 degrees.  Bring a salted pot of water to boil and cook the carrots for approximately 10 minutes.  Drain.

Meanwhile, prepare the dressing.  Whisk together the olive oil, red wine vinegar, cumin, pepper flakes, and salt and pepper.  Toss the carrots in the dressing and place in a roasting pan.  Drain off any extra dressing and reserve for later.  Slice an orange in half and place that in the roasting pan with the carrots (you don’t have to dress the orange).   Roast the carrots and the orange for 25 to 30 minutes.

When the carrots are done, carefully remove the orange and squeeze the juice into the reserved dressing, adding a little more olive oil if needed.  Dice the avocado.

Mix the carrots, avocado, and cilantro together and gently toss in the dressing.  Season with salt and pepper if needed and serve.


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Last week, our CSA box had tomatoes, cilantro, and serrano peppers in it. So, we made guacamole. Not just any guacamole though. This is the best guacamole you will ever eat. Trust me.

First things first. The equiment. If you really love guacamole, treat yourself to the amazing William Sonoma Molcajete. Your wallet might say “ouch,” but your tacos will say “yum yum.”

I first witnessed the magic molcajete at Rosa Mexicano’s, the semi-posh Mexican chain restaurant that makes the most amazing guacamole ever. A wedding gift registry and a google search for the recipe were all I needed to be able to recreate it at home. If you don’t have the molcajete, this would probably work with a regular mortar and pestle.
So, I present to you, the best guacamole ever. Recipe courtesy of people on the internet who ripped off Rosa Mexicano’s.
2 Haas avocadoes
3 Tablespoon chopped onion
1 teaspoon chopped, seeded jalapeno chile
1 ½ teaspoon chopped cilantro
2 tablespoon chopped tomato
I used serrano peppers. You can leave in or remove the seeds, depending on how spicy you like it.

Combine 1 tablespoon of the chopped onions, ½ teaspoon of the chopped jalapeno and ½ teaspoon of the cilantro with ½ teaspoon of salt in the molcajete. Mash these ingredients into a paste. This releases all their oils and juices.

Roughly chop the avocadoes in large chunks and add it to the paste in the molcajete and fold to combine thoroughly.
Add the other ingredients, folding gently, taking care not to mash it too much.
And there you have it. Best guacamole ever.

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