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Tilapia with Tomatillos and Avocado filled with Maque Choux

Tilapia with Tomatillos and Avocado filled with Maque Choux

1 1/4 to 1 1/2 pounds tilapia, 4 fillets

Coarse salt

Ground pepper

1 tsp. ground cumin, eyeball it

1/2 tsp. sweet paprika, eyeball it

2 T. extra-virgin olive oil, 2 turns of the pan

1 lime, halved

1/2 medium red onion, chopped

1 jalapeno or serrano pepper, seeded and finely chopped

2 or 3 large cloves garlic, finely chopped

8 to 10 tomatillos, husks peeled and diced

1/2 bottled pale beer

2 T. chopped cilantro leaves, a palmful, plus a few sprigs for garnish

Maque Choux:

1 T. extra-virgin olive oil, 1 turn of the pan

1/2 red onion, chopped

1 jalapeno, seeded and finely chopped

1 small red bell pepper, seeded and chopped

4 ears fresh corn on the cob, husked

A sprinkle sugar

Dash cayenne pepper

Salt

2 T. butter

2 ripe avocado

1 lime, juiced

 

Season fish with salt, pepper, cumin, paprika. Heat a nonstick skillet over medium high heat. Add 1 T. oil, 1 turn of the pan. Heat an ovenproof serving plate in a warm oven. Saute fish 3 minutes on each side or until opaque. Squeeze the juice of 1/2 lime over the fish and carefully slide the fillets onto warm platter. Cover the fish to keep it warm. Return pan to heat and add remaining T. of oil, 1 turn of the pan. Over medium high heat, quickly saute the red onion, jalapeno and the garlic. Saute a minute or so, add the diced tomatillos with seeds and juices. Season mixture with coarse salt and saute the mixture of vegetables 5 minutes.  Once you get your sauce working, get a second skillet hot over moderate heat for your maque choux. Add 1 T. extra-virgin olive oil (1 turn of the pan,) chopped onion, jalapeno and red bell pepper. Saute 2 or 3 minutes. Working on a plate to catch the milky juices, scrape corn off the cob. Break up the kernels and pour into the skillet. Combine corn with peppers and onions. Season with a sprinkle of sugar, a dash of cayenne pepper and salt. When mixture bubbles, reduce heat to simmer. Cut butter into pieces and stir into corn mixture. Allow mixture to simmer and cook until creamy, 5 to 7 minutes.  While corn is working, go back to your sauce for the fish. Add the beer and the juice of 1/2 lime and cilantro to the pan. Simmer sauce 5 minutes longer, then spoon hot sauce down over the fish filets. Garnish platter with a few extra sprigs of the cilantro.  Cut avocados in 1/2 lengthwise and remove pits. Squeeze lime juice over the avocados to keep them from browning and season them with a little coarse salt. Arrange on the serving plate.  To serve, fill the avocados with maque choux, allowing the corn to spill down and over the sides of the avocado onto the serving platter. The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers. Place the avocados alongside garnished fish and enjoy with lime sorbet topped with raspberries and Grand Marnier.

Roasted Garlic and Avocado Aioli

Roasted Garlic and Avocado Aioli

8 cloves garlic – peeled 

1 tsp. Olive Oil – EVOO

1 C. Mayonnaise – Light is fine

1 dash kosher salt – to taste

3/4 C. Avocado (Haas) – rough chopped (1 small avocado)

2 dashes Black pepper – to taste

2 medium key limes – or 1 regular lime

 

Preheat oven to 350 (or do this while baking something else).  Place 4 cloves of garlic in an ovenproof dish or ramekin. Place a small amount of EVOO in the dish and stir to coat the garlic. Roast the garlic in the oven until its light brown, soft, and caramelized. About 20 – 25 minutes. Remove and allow to cook in the dish.  Meantime chop up the other 4 cloves, peel and chop the avocado, and place these in your blender or food processor. Add the mayonnaise and mix briefly.  Use a zester or small sharp knife to remove about a T. of zest (just the colored part of the rind) from the limes. Then squeeze the lime juice into a separate bowl. Add the lime zest to the mayo-garlic mixture and mix briefly.  Now add the avocado and about 2 tsp. of lime juice and blend until smooth. While blending drizzle in the rest of the olive oil and add a bit of salt & pepper.  Taste the aioli then adjust the thickness and flavor with lime juice, salt, and pepper as needed.  Serve on fish, chicken, or vegetables

Avocado Grilled Cheese Sandwich

Avocado Grilled Cheese Sandwich

2 slices Pumpernickel bread

1 1/2 oz.  Monterey jack cheese with Jalapeño Peppers, thinly sliced

3 tomato slices

1/8 medium Avocado, pared and thinly sliced

1/4 C. Alfalfa Sprouts

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Arrange ingredients on a slice of bread, cover with remaining slice.  Cook in a non-stick skillet that has been sprayed with non-stick spray.

 

Yield:

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Fiber:

 

 

 

Gillian McKeith’s Avocado Cream Sauce

Gillian McKeith’s Avocado Cream Sauce

2 very soft Avocados (contains 14 minerals to regulate body functions high in Lecithin which feeds brain and reduces fat in the body; excellent source of protein; prevent anaemia).

2 stalks finely chopped fresh raw spring onions (removes heavy metals)

¼ tsp of coriander powder (twice as much vitamin C. as oranges)

¼ seaweed seasoning

½ tsp olive oil

3-4 T. water (preferably still mineral water)

 

Place the water (approximately 3 tbsps) at the bottom of a blender. Then add raw avocados, spring onion, coriander, salt, olive oil and algae powder into the blender. Using the blender, mix until all smooth and creamy. The consistency should be a fluffy soft cream. Use this cream as a delicious topping for salmon. The avocado cream sauce may also be used as a dressing for salad.

 

 

Yield:

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Mini Pepper Nachos with Corn, Black Beans and Avocado

Mini Pepper Nachos with Corn, Black Beans and Avocado

pepernachos2/3 cup corn (grilled, charred, fresh, thawed or canned)

2/3 cup black beans

2/3 cup pico de gallo or your favorite salsa

1 medium avocado, diced

salt and pepper to taste

1 pound mini peppers, halved and seeded

1 cup cheddar cheese, shredded

1/4 cup green onions or cilantro (optional)

 

Mix the corn, black beans, pico de gallo and avocado and season with salt and pepper. Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes. Serve optionally garnished with green onions or cilantro.

 

Note: Use a salsa based on your desire for heat. Pico de gallo is generally pretty mild so if you want it hotter, use a hotter salsa. I like the freshness of the pico de gallo but I also like it hotter and so I add some chipotle hot sauce to the mix to add some more heat along with a nice smokiness.

 

Yield: 4 servings:

Calories: 382

Fat: 19g

Fiber: 10g

Mixed Sweet Bell Pepper & California Avocado Salad

Mixed Sweet Bell Pepper & California Avocado Salad

6 small red bell peppers

6 small green bell peppers

2 T. chopped walnuts

2 T. olive oil

1/4 C. sherry vinegar

1/2 C. chopped fresh basil

1 10 oz. package frozen corn

12 Boston lettuce leaves

1 California avocado, peeled, sliced

18 hard breadsticks

Salt, to taste

Black pepper, to taste

 

Over flame on gas stove or barbecue (or under broiler of oven) ‘blister’ bell peppers until the skin is dark and blistered.  While still warm put in plastic bags and seal tightly.  Leave for approximately 15 minutes (this will help with peeling the peppers).  Peel and seed the peppers, cut into small strips and reserve approximately 3 oz.  of each (red and green) for each serving of salad. In a bowl mix walnuts, olive oil, sherry wine vinegar, basil and cooled strips of red and green bell peppers.  Add corn to the mixture in bowl, mixing well. To serve, place bell pepper and corn mixture over lettuce leaves and top with fanned avocado slices.  Serve with bread sticks to the side.

 

Yield:

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Avocado Ranch Dipping Sauce

Avocado Ranch Dipping Sauce

½ Avocado

¼ Cup Mayonnaise

¼ Cup Sour Cream

1 T. Buttermilk

1½ tsp. White Vinegar

1/2 tsp. Salt

1/2 tsp. Dried Parsley

1/2 tsp. Onion Powder

Dash Dill Weed

Dash Garlic Powder

Dash Ground Black Pepper

2 T. Tomato. Chopped

1 T. Onion, Chopped

 

Place the avocado in a bowl and mash with a fork until its smooth. Some small lumps are ok and add to the flavor. Add in the rest of the ingredients EXCEPT the chopped tomato and onion. Stir until everything is mixed well. Place in a small serving bowl and top with the chopped tomato and onion.

Turkey Cranberry and Grilled Brie Cheese Sandwich

Turkey Cranberry and Grilled Brie Cheese Sandwich

Turkey-Brie-Grilled-Cheese-0034 slices cranberry walnut bread
6 slices brie, rind removed
4 slices turkey breast, about 6 ounces
¼ cup cranberry sauce
½ avocado
2-3 tablespoons butter

Heat a skillet on medium. Butter one side of each piece of bread. On unbuttered side of 2 slices of bread layer half of brie, half of cranberry sauce, 2 slices of turkey and a few avocado slices. Place slice of bread on top, buttered side up, cover with a lid and grill in skillet until bread becomes golden. Flip sandwich once, cover again with lid and cook until cheese melts and bottom piece of bread becomes golden. Cut in half and serve hot.

Green Goddess Dip

Green Goddess Dip

8215b1872c9db996_Green-Goddess-Dip_xxxlarge_2x1 cup chopped avocado (about 1 avocado)
3 or 4 anchovy fillets or 1 1/2 to 2 teaspoons anchovy paste
2 small garlic cloves, chopped
2 scallions, chopped
1/4 cup white wine vinegar
1 1/2 tablespoons lemon juice
1/4 cup Greek yogurt
1/4 cup firmly packed basil, chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped tarragon leaves
Extra-virgin olive oil, for making dressing, optional

Add the avocado, anchovies, garlic, scallions, white wine vinegar, lemon juice, and Greek yogurt to a food processor or blender; process until relatively smooth. Add the basil, parsley, and tarragon; process until smooth. If too thick, thin it out with a glug of olive oil. Serve with crudités as a dip or thin out with olive oil to make a salad dressing. For dressing, add olive oil 1/4 cup at a time, processing constantly until the desired consistency is reached. Toss with salad greens.

Avocado Cream

Avocado Cream

PB1311H_avocado-cream-sauce-recipe_s4x3

1 ripe avocado, pitted, peeled, and cut in large pieces
Juice of 1 lime
1/2 C. sour cream
Salt, to taste

Place all the ingredients except the salt in a food processor and process until completely smooth. Scrape into a bowl and season to taste with salt. Serve Immediately.

5 Minute Blender Tomatillo Avocado Ranch Dressing

5 Minute Blender Tomatillo Avocado Ranch Dressing

avoranch1 tomatillo, husk removed and roughly chopped
1 small jalapeno, seeds removed and roughly chopped
1 avocado, peeled and pitted
1/3 cup cilantro, packed
2 garlic cloves, peeled
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dry parsley
1 teaspoons dry chives
1/2 teaspoons dry dill
1/2 teaspoon smoked paprika
1/2 teaspoon Worcestershire sauce
1 teaspoon white vinegar
1/2 cup real mayonnaise
1/2 cup sour cream
Hot sauce (optional)
Milk (optional)

Add all of the ingredients to a blender or food processor and “chop” then puree until smooth, scraping sides down as needed. Add milk, a tablespoon at a time to reach desired consistency. Taste and add additional salt, pepper and/or hot sauce to taste (I always add more salt). Chill before serving.

Garlicky Shrimp Avocado Sandwiches

Garlicky Shrimp Avocado Sandwiches

10631557003_f8fb3cd055_z2 ripe avocados
Juice of 1 lime
½ tsp. kosher salt
4 slices crusty artisan bread, such as sourdough
10-12 oz. medium-sized shrimp, peeled and deveined
2 tbsp. olive oil, plus more for brushing
¾ tsp. red pepper flakes
2-3 cloves garlic, finely minced
Salt and pepper, to taste
Pea shoots or sprouts, for garnish

Preheat the broiler. Remove the pits from the avocados and scoop the flesh into a medium bowl. Coarsely mash with a fork. Add in the lime juice and salt and continue to mash until the mixture has reached your desired consistency. Place slices of bread on a baking sheet, brush lightly with olive oil, and place underneath the broiler just until slightly charred, about 2 minutes. Remove from the heat. Cool briefly, then spread each slice of bread with an even layer of the avocado mixture. Place the oil in a large skillet over medium-low heat and add the red pepper flakes and garlic to the oil. Let warm slowly, about 5 minutes, to infuse the oil with the flavors of the red pepper and garlic. After 5 minutes, increase the heat to medium-high. Add the shrimp to the pan in a single layer. Let cook until just pink on the bottom side. Flip with tongs and let cook about 1 minute more, just until the shrimp are opaque and cooked through. Season with salt and pepper to taste. Remove from the heat. Toss lightly to coat well with the garlic oil. Let cool briefly. Layer the shrimp over the avocado spread on the sandwiches. Top each serving with a sprinkling of pea shoots or sprouts. Serve.

Zesty Lime Shrimp and Avocado Salad

Zesty Lime Shrimp and Avocado Salad

1 lb. Jumbo Cooked Shrimp; chopped
1 Tomato; Diced
2 Haas Avocado; Diced
1/4 Red Onion; Chopped
1 1/2 Limes; Juiced
1 T. Olive Oil
1 T. Cilantro; Chopped
1 pinch Salt & Pepper

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion. In a large bowl combine chopped shrimp, avocado, tomato. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Avocado Boats with Scrambled Eggs

Avocado Boats with Scrambled Eggs

2 ripe avocados, halved, pitted, peeled (you can leave peel on and scoop out as you eat as well)
1 T. lime juice
5 eggs, beaten
1/2 C. pitted black olives, sliced
2 green onions, minced
1/4 C. chopped cilantro
1/4 tsp. freshly ground pepper
2 T. butter
1/2 tsp. salt
Bottled salsa, optional

Sprinkle avocado halves with lime juice. Set aside. Mix eggs, olives, onions, cilantro and pepper in medium bowl. Heat butter in large skillet. Add egg mixture; cook, stirring occasionally to scramble eggs, until they are cooked through, 3 to 5 minutes. Sprinkle with salt. Spoon eggs into avocado halves. Drizzle salsa over top.

Yield: 4 servings
Calories: 330
Fat: 30g
Fiber: 6g

Green Chile Buckwheat Polenta

Green Chile Buckwheat Polenta

4 C. vegetable or chicken stock
1 tsp. salt
1 C. coarse grind buckwheat groats or kasha (or commercially ground buckwheat)
1 tsp. ground cumin
several grinds pepper
1/4 C. chopped (Hatch) green chile or small can of diced chiles
1 T. butter
1/2 C. cheese – cotija, pepper jack, cheddar, etc.
Canned Salsa Verde

Fresh Garnishes, if Available:
4 eggs (cooked any style)
avocado, diced
cilantro, chopped

To a medium saucepan, add the stock and salt. Bring to a boil, and reduce heat. Slowly whisk in the ground buckwheat (to avoid lumps). Add the cumin and ground pepper. Cover and simmer until desired texture is achieved. The time will vary according to the coarseness of your buckwheat. I cooked mine low and slow for about 40 minutes. My kasha (buckwheat) was milled on the 2nd coarsest setting. Substitute commercial buckwheat if preferred. Refer to package instructions for liquid quantity and cooking time. Add the green chile, butter, and cotija (or other) cheese. Stir to combine.

Top with an egg and avocado, sprinkle with crumbled cotija and cilantro, and drizzle with salsa verde. Dig in!

Fried Eggs with Slow-Roasted Tomatoes, Avocado, and Mushrooms

Fried Eggs with Slow-Roasted Tomatoes, Avocado, and Mushrooms

For the slow-roasted tomatoes:
2 pints (about 1 pound) cherry tomatoes, halved
1 T. extra-virgin olive oil
Scant 1/2 tsp. kosher salt

For the sautéed mushrooms:
1 T. high-smoke-point oil, such as rice bran or grapeseed
2 (150 gram) containers beech mushrooms, trimmed
1/2 tsp. kosher salt

For the fried eggs:
High-smoke-point oil, such as rice bran or grapeseed
1-2 large eggs per person

1/2 an avocado, sliced, per person
Flaky sea salt
Hot sauce, for serving

Roast the tomatoes: Preheat the oven to 300°F. Add the halved cherry tomatoes to a half-sheet pan. Drizzle with olive oil and sprinkle with salt. Roast for about 1 hour, or until they’ve reduced in volume by about half. Sauté the mushrooms: In a large skillet, heat the neutral oil over medium-high heat until it just begins to shimmer. Add the mushrooms and salt, and stir to evenly coat the mushrooms. Cook, stirring occasionally, for 3-5 minutes or until deeply-browned. Divide the tomatoes and mushrooms evenly between 4 plates (or save half of each for the next day’s breakfast, if making breakfast for 2). Fry the eggs: Heat a generous glug of neutral oil in a small skillet over high heat until beginning to smoke. Carefully add 2 eggs to the skillet, then step aside as the oil will sputter. Cook until the white is set and the edges are brown and crisp, about 1 minute. Wipe out the skillet before repeating the same procedure to fry the next batch. Add 1 or 2 fried eggs to each plate. Add half a sliced avocado to each plate. Sprinkle the avocado and fried eggs with flaky sea salt; serve with hot sauce.

Green Goddess Sandwiches

Green Goddess Sandwiches

I like the briny umami that the anchovies add to the mayonnaise, but feel free to leave them out if you prefer. (You may wish to add more salt, garlic, or lemon if you do.) The mayonnaise keeps well for up to a week, staying vibrant green and marrying the flavors together nicely. I like the onions best when freshly pickled, but they will also keep in the fridge for a week or more. Wrapping the sandwiches in parchment paper prior to cutting them in half helps them to hold together, but feel free to skip this step in favor of deliciously messy sandwiches.

Green Goddess Mayonnaise (makes enough for 4-6 sandwiches):
1/3 C. packed basil leaves
1/3 C. packed tarragon leaves
1/3 C. packed chopped chives
2 medium-large garlic cloves
2 anchovy fillets
zest and juice of 1/2 a lemon
1/4 teaspoon salt
1/2 C. good mayonnaise (such as Spectrum’s olive oil mayonnaise)

Pickled spring onions (makes enough for 4-6 sandwiches):
2 spring onions, bulb thinly sliced
1/2 C. white wine vinegar
2 teaspoons sugar
1 teaspoon fine sea salt
1/4 teaspoon black peppercorns, lightly crushed

Per sandwich:
2 slices pan bread
1/2 a small, ripe avocado, sliced
2 fat slices fresh mozzarella
1 medium-sized green zebra tomato (or other heirloom tomato), sliced
a few thin slices cucumber
several slices pickled onion
a handful of sprouts (such as broccoli sprouts), rinsed and dried
a couple of small lettuce leaves (butter or romaine), rinsed and dried

Make the mayonnaise: In the bowl of a food processor, combine all ingredients except for the lemon juice (i.e., the basil, tarragon, chives, garlic, anchovies, lemon zest, salt, and mayonnaise) in the bowl of a food processor. Puree smooth, about 2 minutes, scraping down the sides of the bowl as needed. Blend in the lemon juice. Chill until needed. Pickle the onions: In a medium-sized jar, combine the onions slices, vinegar, sugar, salt, and peppercorns. Put the lid on the jar and let sit for at least 10 minutes, shaking a few times to dissolve the salt and sugar. Use immediately or refrigerate until needed, up to 1 week. Assemble the sandwiches: Toast the bread and spread both slices with a thick layer of the mayonnaise. Top with the avocado, mozzarella, tomato, cucumber, pickled onion, sprouts, and lettuce. Sandwich with the other slice of bread and press down gently. Optionally wrap the sandwich in parchment or secure with two toothpicks, and slice in half with a sharp serrated bread knife or chef’s knife.

Avocado Fritters with Avocado-Cilantro Cream Dipping Sauce

Avocado Fritters with Avocado-Cilantro Cream Dipping Sauce

2 C. self-rising flour
1¾ C. cornmeal
2 tsp. baking powder
2 tsp. salt
4 eggs
1 C. milk
6 oz. cheddar cheese, diced
1 C. roasted corn kernels (I just grilled mine)
½ C. red bell pepper, diced
½ C. sweet onion, diced
2 jalapeno peppers, seeded and diced (more or less to taste)
4 tsp. cilantro, chopped (more or less to taste)
2 avocados, diced

2 avocados, mashed
½ C. sour cream
¼ C. milk
1 tsp. cilantro, chopped
salt and pepper to taste

Pour 2″ of vegetable oil into a deep fryer or a heavy skillet and heat to 350º. In a large bowl combine flour, cornmeal, baking powder and salt. Stir to combine. Add eggs, milk, cheese, corn, onion, peppers and cilantro. Stir to incorporate. Gently fold in avocados. Scoop batter into heaping tsp. and gently drop into oil. They are done cooking when golden brown. Drain on paper towels and keep warm in a 200º oven. Prepare dipping sauce by mixing all ingredients in a bowl. If you want a smooth consistency, give it a whirl for two minutes in a blender or food processor.

Avocado and Gouda BLT Corn Fritter Stacks with Chipotle Bourbon Dressing

Avocado and Gouda BLT Corn Fritter Stacks with Chipotle Bourbon Dressing

1/4 C. bourbon (may skip if desired)
1/2 C. olive oil
2 T. apple cider vinegar
2 T. honey
1 chipotle pepper, minced
1 clove garlic, minced or grated
salt + pepper, to taste

1 1/4 C. sweet yellow corn, about 2 ears
3/4 C. flour
1/8 C. sugar
1/2 tsp. baking powder
1 T. brown suger
1/4 tsp. salt
1/4 tsp. pepper
1/2 C. milk
1/4 C. canola oil (for cooking)

8 slices of bacon
2 T. brown sugar
1/4 tsp. cayenne
7 oz. smoked gouda or gouda cheese, sliced
1 C. grape tomatoes, halved
3 C. arugula
1 avocado, mashed

To make the chipotle bourbon dressing. In a small saucepan over medium heat, bring bourbon to a boil. Cook until liquid is reduced to about 2 T., 3 to 4 minutes. Transfer to a bowl and refrigerate until well chilled. Once chilled add the olive oil, vinegar, honey, chipotle pepper and garlic. Season with salt and pepper and whisk to combine. Set aside.

Preheat oven to 400 degrees F. Line a baking sheet with foil. Arrange bacon strips about 1 1/2 inches apart. In a small bowl stir together brown sugar and cayenne pepper. Sprinkle the mixture evenly over bacon. Bake 14 to 16 minutes until bacon is browned and crisp. Transfer to paper towel; cool. Halve slices. While the bacon cooks make the corn fritters. Add the flour, brown sugar, sugar, baking powder, salt, pepper and 3/4 C. the corn to a food processor. Pulse until blended together, then transfer mixture to a mixing bowl. Stir in remaining corn and milk, mixing until a batter forms. It should be the consistency of a thick pancake batter.

Add oil to a large skillet saucepan and heat over medium high heat. When the oil is hot add a little less than 1/4 C. batter to the skillet and then quickly smooth the batter out to a circle. Cook for 2 to 3 minutes, flip and place one slice of gouda cheese right on top of the fritters (leave 4 fritters with no cheese). Cook another 2 minutes or until brown and crisped all over. Remove and repeat with the remaining batter until all the batter has been used. Keep the fritters warm.

To assemble, place four fritters with cheese on 4 plates. Spread with mashed avocado, arugula, tomatoes and a few slices of bacon. Top with another cheesy corn fitter and repeat the layering. Finally add the non-cheesy fritter (should be the 3rd fritter, 3rd layer) and top with a few arugula leaves, tomatoes and bacon. Drizzle with the chipotle bourbon dressing.

The stacks are really pretty, but if you want these to be an easy eat then just leave the fritters unstacked. If you do this though, I would make a little extra bacon and add another avocado. Unstacked fritters leave more room for toppings!

California Quesadillas with Honey-Balsamic Dipping Sauce

California Quesadillas with Honey-Balsamic Dipping Sauce

California Quesadillas with Honey-Balsamic Dipping Sauce

4 burrito-sized flour tortillas

1 cup shredded mozzarella cheese

1 large chicken breast

Extra virgin olive oil, Italian seasoning, salt, pepper

1/2 cup chopped artichoke hearts

1/4 cup julienned sun dried tomatoes packed in olive oil, drained

1/2 avocado, sliced

For the honey-balsamic dipping sauce:

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

1 Tablespoon honey

1 clove garlic, microplaned or finely minced

salt & pepper

 

For the Honey-Balsamic Dipping Sauce: Add ingredients to a jar with a tight fitting lid, or bowl then shake or whisk until combined. Set aside.  Brush chicken breast on both sides with extra virgin olive oil then season with salt, pepper, and Italian seasoning. Cook for 4-5 minutes a side in a small skillet over medium-high heat until no longer pink in the center. Let rest for 5 minutes, then chop into bite-sized pieces.  Place two tortillas on a flat surface and spread 1/4 cup shredded cheese on each one. Split cooked chicken, artichoke hearts, sun dried tomatoes, avocado, and remaining cheese between both tortillas, then top with remaining tortillas. Heat a large skillet over medium heat then spray with non-stick spray. Slide one quesadilla into the skillet then cook until golden brown, about 2-3 minutes. Flip then cook until the other side is golden brown. Slide onto a plate and repeat with remaining quesadilla. Cut into slices and serve with dipping sauce.

Miner’s Lettuce Salad with Blood Oranges, Avocado, Mint & Feta

Miner’s Lettuce Salad with Blood Oranges, Avocado, Mint & Feta

Miner’s Lettuce Salad with Blood Oranges, Avocado, Mint & Feta

 

Wild Miner’s lettuce

2 green onions, tops and stalks sliced

1/8 cup chopped fresh mint (or to taste)

2 blood oranges, peel and pith removed, sliced into rounds

1/2 ripe avocado, diced

goat or cow’s milk feta cheese

champagne vinegar

olive oil

Directions:

 

Gently rinse and spin dry the Miner’s lettuce. Place in a large bowl with the green onion and mint. Drizzle in equal amounts of champagne vinegar and olive oil (about 1 to 1 1/2 tablespoons each). Toss lightly, taking care not to crush the tender leaves.  Plate the greens. Top with avocado, blood oranges, and feta cheese. *Add additional protein if desired. Smoked salmon is divine!

Rhubarb Bacon and Chili Marmalade on Avocado Toast

Rhubarb Bacon and Chili Marmalade on Avocado Toast

Rhubarb Bacon and Chili Marmalade on Avocado Toast

 

In a saucepot, combine 2 cups diced rhubarb, 2 cups diced red onion, 1 cup diced strawberries, 2 T. minced ginger, 1 tsp. minced garlic, 4 cups sugar, 2 minced Fresno chilies and 1 cup water. Bring contents to a boil and let simmer for 1 hour. When the hot marmalade has thickened, whisk in the following: 2 T. rough chopped Thai basil, 1/2 bunch of rough chopped scallions, 1 T. Sriracha, 1 T. kosher salt and the zest of 1 lime. Finely chop 4 pieces of bacon and fold into marmalade. Chill overnight if possible. Toast 2 pieces of sprouted bread and cut off crusts. Cut into toast points and top with 1 fork-mashed avocado. Spoon marmalade over top.

Avo Breakfast Bowl with Poached Eggs and Hollandaise

Avo Breakfast Bowl with Poached Eggs and Hollandaise

Avo Breakfast Bowl with Poached Eggs and Hollandaise

 

1/4 cup plus 2 T. cream cheese, at room temperature

1/4 cup plus 2 T. warm water

2 T. canola oil

1/2 tsp. ground turmeric

1/2 tsp. salt

 

2 slices smoked ham

1/4 cup mashed avocado

1 T. Lime Citronette dressing

1 avocado, halved, pitted. thinly sliced, and shaped into a rose

2 large eggs, poached

1/2 tsp. sweet smoked paprika

 

MAKE THE HOLLANDAISE: In a small bowl, mix together the cream cheese, warm water, canola oil, turmeric, and salt until combined; transfer to a squeeze bottle and keep warm in a heatproof bowl of water set over a saucepan of simmering water.

 

MAKE THE BREAKFAST BOWL: Place the ham on a microwave-safe plate and microwave on high until crispy, about 2 minutes; break into small pieces. Mix the mashed avocado and the dressing and divide between two small bowls. Top each with an avocado rose and a poached egg. Place the crispy ham alongside each rose, drizzle with hollandaise sauce, and sprinkle with the paprika.

 

 

lime citronette

 

It’s true that the ratio for salad dressing is typically 3 parts oil to 1 part acid, but we tweak ours closer to 4 parts oil to 1 part acid for a less acidic, more balanced flavor. Adding xanthan gum—a natural food additive that can be found in the baking section of most grocery stores or online—helps stabilize the emulsion of olive oil and lime juice, giving the dressing its light, velvety texture (but it’s optional if you don’t have it on hand).

 

1/4 cup fresh lime juice (from about 10 limes)

1 T. salt

1/8 tsp. xanthan gum (optional)

1 cup olive oil

 

In a blender, combine the lime juice, salt, xanthan gum (if using), and W cup water and blend on high speed until combined, about 20 seconds. With the motor running, stream in the olive oil until combined, about 20 seconds. Store the dressing in resealable containers in the refrigerator for up to 1 week.

“Que Rico’’ Breakfast Tostada

“Que Rico’’ Breakfast Tostada

“Que Rico’’ Breakfast Tostada

 

8 large egg whites

Kosher salt

Freshly cracked black pepper

3 T. chopped scallions

Cooking spray or oil mister

1 cup fat-free refried beans

1 tsp. ground cumin

4 corn tostadas

1 cup reduced-fat Mexican cheese blend

1 fresh jalapeno pepper, thinly sliced, optional

1/4 cup pico de gallo, homemade or store-bought

1/2 medium (2 ounces) Hass avocado, cut into 1/2-inch chunks

4 sprigs of fresh cilantro, for garnish (optional)

 

Preheat the oven to 3 50°F. In a medium bowl, beat together the egg whites, TA tsp. salt, and a pinch of black pepper. Add the scallions and mix well. Heat a medium nonstick skillet over medium heat. When hot, lightly spray the pan with oil and add the eggs. Cook, stirring occasionally, until set, about 3 minutes. Remove the pan from the heat. In a medium bowl, combine the refried beans, cumin, and Vs tsp. salt. Arrange the tostadas on a baking sheet and spread *A cup of the bean mixture over each tostada. Top each with 1/3 cup of the scrambled egg whites, *A cup of the cheese, and a few slices of jalapeno. Bake the tostadas until the cheese melts, 4 to 5 minutes. Transfer the tostadas to serving plates. Top with pico de gallo and avocado, and garnish with cilantro, if desired.

Guacamole with Preserved Lemon

Guacamole with Preserved Lemon

Guacamole with Preserved Lemon

 

2 avocados

1 preserved lemon, finely chopped

1 T. brine from preserved lemons

1 T. diced onion (if desired)

2 T. chopped fresh cilantro

1 pinch smoked paprika

1 pinch cayenne pepper (if desired)

 

Blend all ingredients by hand or in a food processor until smooth. Serve with tortilla chips or with toasted pita wedges

Breakfast Tostadas

Breakfast Tostadas

Breakfast Tostadas

 

4 (6-inch) corn tortillas, (I use Mission Extra Thin Yellow Corn Tortillas)

2 large eggs

salt and pepper, to taste

1 cup fat free refried beans

1/8 tsp. chili powder

1/8 tsp. garlic powder

1/8 tsp. cumin

2 oz peeled and sliced avocado

4-6 cherry tomatoes, sliced or chopped

4 T. salsa

4 lime wedges

2 tsp. chopped cilantro

 

Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper and place the tortillas on it in a single layer. Mist the tortillas with cooking spray and then flip each tortilla over and mist the other side. Place the tortillas in the preheated oven for 5 minutes*. When the 5 minutes is up, flip each tortilla over and put them back in for another 5 minutes until firm and crispy. *During the first 5 minutes the tortillas are cooking, I like to use the time to slice up my avocado, cherry tomatoes and cilantro so that the topping are ready to go. Once the tortillas are flipped and go back in the oven for the second five minutes, I prep the eggs and refried beans as follows. Crack the eggs into a bowl and add a splash of water (I turn on my faucet and run the bowl under real quick). Add a sprinkle of salt and pepper as desired and then beat the eggs with a whisk. Mist a small skillet with cooking spray and bring over medium heat on the stovetop. Once hot, add the eggs and cook, pushing them around with a spatula, for a minute or two until fully cooked/scrambled. Place the refried beans into a microwavable bowl and microwave on high for about a minute until hot. Add the chili powder, garlic powder and cumin and stir to combine. When the tortillas come out of the oven, spread ¼ cup of the warm refried beans over the surface of each tortilla. Top the beans on each tostada with ¼ of the scrambled eggs and ½ ounce of the sliced avocado. Add the tomatoes and a T. of salsa and then squeeze a lime wedge over the top. Sprinkle with cilantro if using and serve warm.