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Mushroom Tacos with Avocado Crema

Mushroom Tacos with Avocado Crema

Mushroom Tacos with Avocado Crema

2 T. extra-virgin olive oil

1 T. balsamic vinegar

1 T. maple syrup

1  1/2 tsp. light soy sauce

Pinch red pepper flakes

6 Portobello mushroom caps, sliced into 1/3-inch slices


1 Hass avocado, pitted and peeled

1/4 C. Greek yogurt

1 garlic clove, roughly chopped

1 ½ tsp. minced, seeded jalapeno chile

Juice of 1/2 lime

Kosher salt and freshly ground black pepper, to taste

8 corn or flour tortillas, warmed, for serving


In a large bowl, whisk together the olive oil, vinegar, maple syrup, soy sauce, and red pepper flakes. Add the mushroom slices and toss to coat; let sit for at least 10 minutes, or up to 30 minutes.  Combine all the ingredients in the bowl of a food processor and pulse until smooth. Transfer to a bowl and season to taste with salt and pepper.  Heat a large skillet over medium-high heat. Add the mushroom slices and cook, turning as needed, until they have released their moisture and are beginning to brown and shrink, 8 to 9 minutes. Season to taste with salt and pepper.  To serve, pile some of the mushrooms onto the warmed tortillas and top with spoonfuls of avocado crema.  Note: To warm your tortillas, quickly grill over an open gas flame on its lowest setting for 30 to 40 seconds per side. Wrap in a towel to keep warm until serving.

Wild Mushroom Tacos with Avocado Cream

Wild Mushroom Tacos with Avocado Cream

Wild Mushroom Tacos with Avocado Cream

4 tbsp oil

Mushrooms 32oz (I used baby bella, shitake, and hen of the woods) sliced into bite sized pieces

1 small yellow onion (diced)

3 cloves garlic

1/2 tbsp smoked paprika

1 tsp chili powder

1 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

3 tbsp cilantro (chopped) for garnish

1/2 lime for garnish


Avocado Crema:

1 avocado

1 lime (juiced)

1/4 can coconut milk (full fat)

Pinch of salt

1 tsp ground pepper


Heat olive oil in pan at Medium. Add in onions and sauté for 2-3 minutes until they soften. Then add mushrooms, stir for 1 minute, then add garlic, and stir. Let mixture brown for a few minutes and add smoked paprika, chili powder, garlic powder, salt and pepper and stir until mushrooms are well coated. Cover and set aside. In a blender place avocado, lime juice, coconut milk, salt and pepper and blend until smooth. Serve mushrooms in a tortilla, hard shell taco, or even a lettuce wrap and top with cilantro, crema sauce, lime and whatever toppings you like!

Avocado with Ginger & Carrot Dressing

Avocado with Ginger & Carrot Dressing

Avocado with Ginger & Carrot Dressing

2 T. water

2 small carrots,, peeled and diced

1/2 shallot,, peeled and roughly chopped

2- inch knob of ginger,, peeled and grated

1/4 C. grape seed oil

2 T. rice wine vinegar

1 T. sesame oil

1 T. sweet white miso paste

1 avocado,, fanned

Sesame seeds,, for topping


To a blender or food processor, add the water, carrots, shallot and ginger. Pulse until carrots and shallot are thoroughly minced. Scrape down the sides and with the blender running, pour in the grape seed oil, rice wine vinegar, sesame oil and sweet white miso paste. Allow the blender to run for 30 seconds or so. Give it a taste and adjust the salt to taste. I added just a pinch of salt. To assemble the snack: half an avocado. Peel the avocado and place flesh side down on a cutting board. Slice it thinly and then gently press on the top, fanning it out. Place a liberal T. of dressing onto the plate. Top with the avocado and then garnish with a few sesame seeds and a pinch of salt.

Golden Beet Salad with Avocado and Haricot Verts

Golden Beet Salad with Avocado and Haricot Verts

Golden Beet Salad with Avocado and Haricot Verts

1 pound golden beets (about 2 to 3 inches in diameter)

1 small red onion (thinly sliced)

¼ C. sherry vinegar (or more as needed)

¼ C. extra-virgin olive oil (plus a little extra to finish)

1 tsp. granulated sugar

1 tsp. vinegar-based hot sauce (such as Tabasco or Cholula)

½ tsp. fine sea salt

freshly cracked black pepper (as needed)

8 ounce blanched haricot verts (or regular green beans)

2 ripe but firm avocados (peeled and sliced)

1 bunch fresh watercress (stems and leaves)

1 bunch fresh cilantro (stems and leaves)

1 bunch fresh mint (leaves only)


Peel the beets and slice them very thinly into rounds that are about 2 to 3 mm thick. Use a mandolin for best presentation.  Bring a large pot of water to a boil. Add the beet slices to the pot and simmer them for about 3 minutes; they should be slightly cooked but still crunchy. Drain the beet slices and put them in a large bowl.  Add the red onion slices, vinegar, olive oil, sugar, hot sauce, salt, and a few grinds of black pepper to the bowl with the beets; toss to combine. Set aside for at least 10–15 minutes and up to 1 hour, then taste. Adjust seasoning as needed with more vinegar, hot sauce and/or more sugar. It should taste both sharp and sweet, but not too spicy.  When you’re ready to serve, spread about half the beet mixture on a large platter. Top with blanched haricot verts, avocado, watercress, cilantro, and mint. Arrange the rest of the beets artistically around the platter, sprinkling any liquid left in the bowl over the salad. Drizzle with extra olive oil and serve.

Tacos Dorados (Fried Tacos)

Tacos Dorados (Fried Tacos)

Tacos Dorados (Fried Tacos)

2 chicken breasts or 1 rotisserie chicken

1/2 C. sour cream

16 small corn tortillas

1 sliced avocado

1 1/2 C. shredded pepper jack cheese

2 T. olive oil

1 small package toothpicks


1 C. refried beans

1/2 C. salsa

3/4 C. shredded lettuce


Cook chicken breasts (Grill or boil), until cooked through and tender. Or use a rotisserie chicken.

Shred chicken carefully. Heat tortillas in the microwave until they are easy to fold without breaking. Cover with a hand towel. Fill the tortillas with a little bit of chicken and cheese, and toll it up. Pin it with a toothpick. Heat olive oil in the bottom of a large pan, over medium heat. Place tacos into pan, and fry them 4 or 5 at a time

Sheet Pan Cuban Steak with Avocado Chimichurri

Sheet Pan Cuban Steak with Avocado Chimichurri

Sheet Pan Cuban Steak with Avocado Chimichurri

1 C. cilantro leaves, packed

1 C. parsley leaves, packed

1 T. roughly chopped garlic

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon red pepper flakes

1/4 C. red wine vinegar

1/2 C. extra-virgin olive oil

1 medium avocado, diced about 1 cup


1 pound skirt steak

1 teaspoon Kosher salt, as needed for seasoning

1/2 teaspoon black pepper, as needed for seasoning

2 T. olive oil


Prepare the chimichurri sauce: Add the cilantro, parsley, garlic, salt, cumin, and red pepper flakes to a food processor. Pulse until the leaves are coarsely chopped, about 5 pulses. Add the red wine vinegar, pulse 5 times. Add the olive oil, pulse 5 times. The chimichurri sauce should be emulsified and the herbs coarsely chopped.  Add the avocado: Transfer the chimichurri sauce to a medium bowl. Cut the avocado into 1/2-inch dice. Add the avocado to the chimichurri and gently stir to combine. Cover and refrigerate until ready to use. Avocado chimichurri to accompany skirt steak being lifted out of the bowl with a spoon Cut the steak: If the skirt steak comes in a long strip, cut across the grain into 2 to 3 smaller pieces, about 5 to 7 inches in length. This will allow the steak to fit better in the pan. Dry and season the steak: Thoroughly pat dry each steak with paper towels on each side. The surface should be very dry to help brown the surface of the meat. Generously season each side of the steaks with salt and pepper. Heat the pan: Heat a large 12-inch cast-iron skillet over high heat for 3 minutes. Once hot add the olive oil. Cook the steak: Use tongs to carefully add the steak to the pan, then press down on the surface a few times for more contact. Sear the first side until browned, about 2 to 4 minutes depending on the thickness of the meat. Flip and cook another 2 to 4 minutes. For medium-rare doneness, cook steak until it reaches an internal temperature of 130ºF. Work in two batches if needed. Rest the steak: Transfer steak to a cutting board, loosely cover with foil and rest for 10 minutes before slicing. Slice and serve the steak: Hold the carving knife at a 45-degree angle and then slice the steak against the grain, about 1/4-inch thick slices. Transfer skirt steak to a serving plate and either top with avocado chimichurri sauce or put the sauce on the side

Scrambled Eggs with Avocado, Pea Shoots and Sesame Seeds

Scrambled Eggs with Avocado, Pea Shoots and Sesame Seeds

Scrambled Eggs with Avocado, Pea Shoots and Sesame Seeds

1 T. extra-virgin olive oil, plus more for drizzling

8 eggs, beaten


1 large ripe avocado, sliced

1 heaping handful of pea shoots

Black sesame seeds, for serving

1 lemon or lime, cut into wedges

Coarse sea salt, such as Maldon

Hot sauce or sriracha, for serving


Heat the oil in a medium nonstick or regular skillet over medium-low heat. Add the eggs and let them set to cook a bit, about 40 seconds. Use a heatproof spatula to scoot the eggs across the pan, back and forth, to cook into medium curds. For smaller curds (and the creamiest eggs), use a whisk, moving the eggs constantly over low heat until the eggs are lightly cooked but still pale and creamy, just shy of runny (if you can smell a cooked egg aroma in the air, they’ve gone too far).  Serve with toast on a plate or shallow bowl, with avocado, pea shoots, and sesame seeds. Squeeze the lemon over the top, sprinkle with salt, and drizzle with more oil, hot sauce, or anything else you desire.

Orange and Avocado Salad with Pea Tendrils

Orange and Avocado Salad with Pea Tendrils

Orange and Avocado Salad with Pea Tendrils

6 oz baby greens

4 oz pea shoots

1 orange peeled and sliced into rounds

1 red bell pepper chopped

1/2 avocado peeled, pitted, and sliced

1/4 red onion sliced

1 oz feta cheese crumbles (1/4 cup)

1/4 cup sunflower seeds

1/4 cup  balsamic vinaigrette


In a large mixing bowl combine the baby greens and pea shoots. Divide among four dinner plates.

Divide the orange, bell pepper, avocado, onion, feta cheese, and sunflower seeds among the salads.

Serve the salads with the dressing on the side.

Avocado & Baby Swiss Scramble

Avocado & Baby Swiss Scramble

Avocado & Baby Swiss Scramble


12 Extra Large Eggs

1/4 C. Heavy Whipping Cream

3 tsp. Unsalted Cultured Butter

Sea salt and freshly ground black pepper

3 oz. Baby Swiss Cheese (thinly sliced)

3 ripe avocados (pitted and sliced)

Fresh chives (for garnish)


Crack the eggs into a medium sized mixing bowl. Add cream and whisk until the mixture becomes foamy and light.  In a 10-inch skillet over medium heat, melt the butter until it foams, then turn the heat down to low and slowly pour in the egg mixture.  Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once eggs begin to set, stirring slowly will create large, cloud-like curds. The cooking process takes about 10 minutes to create nice soft eggs.  Season the eggs with freshly ground black pepper and sea salt. Serve with a few slices of avocado and Baby Swiss, and sprinkle with chopped fresh chives.

WIW: Waffled Mexican Migas

WIW: Waffled Mexican Migas

4 large eggs
1 small tomato, diced (about ½ C.)
½ C. diced onion
½ C. shredded Cheddar or Monterey Jack cheese
1 small jalapeno pepper, seeded and minced
2 soft corn tortillas, cut or torn into about ½-inch pieces
¼ tsp. salt
¼ tsp. freshly ground black pepper
PAM Cooking Spray

Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with PAM Cooking Spray. In a medium-size bowl, beat the eggs. Add the rest of the ingredients except the cooking spray and stir vigorously to combine. Coat both sides of the waffle iron grid with PAM Cooking Spray. Ladle some of the mixture onto each section of the waffle iron. Some ingredients may settle to the bottom of the bowl, so make sure you reach to the bottom of the bowl to get a good mixture. Close the lid and cook until the eggs are no longer runny, 2 minutes. Remove the migas from the waffle iron with an offset spatula or a pair of heat-resistant silicon spatulas, and serve. Variations: For a substantial meal, serve with refried beans, along with soft corn or flour tortillas heated for 10 seconds in the waffle iron.
Swap out the tomato or onion for pretty much any diced vegetable. Or keep both onion and tomato and add up to ½ C. of another vegetable. To dress it up, garnish with salsa, cheese, sour cream, sliced avocado, or scallions.

Avocado Ranch Dip

Avocado Ranch Dip

Avocado Ranch Dip

1 large avocado
2 tsp. lime juice
1/2 C. light sour cream
1/3 C. light mayonnaise
1/4 C. plain nonfat Greek yogurt
2 T. finely minced green onion
3/8 tsp. garlic powder
3/8 tsp. black pepper
1/4 tsp. salt

In a medium bowl, roughly mash the avocado with the lime juice. Add remaining ingredients and stir to combine.

Yield: 12 servings, 2 T. Each

Calories: 50

Fat: 4g

Fiber: 0g

Bacon & Berry Kale Salad with Honey Lemon Vinaigrette

Bacon & Berry Kale Salad with Honey Lemon Vinaigrette

Bacon & Berry Kale Salad with Honey Lemon Vinaigrette


Honey Lemon Vinaigrette:

2 T. extra virgin olive oil

1 T. white wine vinegar

1 T. lemon juice

1 T. honey

1/4 tsp. salt

1/4 tsp. pepper


6 C. chopped kale

2 C. sliced strawberries

2 C. raspberries

1/2 pound cooked turkey bacon (or regular bacon)

2 small avocados, halved, pit removed, then sliced


Honey Lemon Vinaigrette: In a small blender or food processor, combine the ingredients for the vinaigrette: oil, vinegar, lemon juice, honey, salt, and pepper. Set aside. Salad: In a large mixing bowl, combine the kale with the dressing. Massage the kale to soften. Add the strawberries, raspberries, and bacon. Cover and refrigerate until ready to serve. When ready to serve, top with sliced avocado.

Colombian-Style Chicken with Corn, Avocado, and Lime

Colombian-Style Chicken with Corn, Avocado, and Lime

Colombian-Style Chicken with Corn, Avocado, and Lime

This dish is very loosely based on a traditional Colombian dish called ajiaco. Somewhere between a soup and a stew, it’s made from short ribs and chicken slowly simmered with three different kinds of potatoes that practically melt into the broth, their starch thickening and enriching it.

My version is a more minimalist interpretation. I nix the beef and potatoes to create a cleaner, deeper, and more focused chicken flavor, then dress that up with nubby corn, juicy tomatoes, and creamy avocado bobbing in a spicy, tangy, lime-scented broth. It’s still a bountiful and richly diverse meal, but a little more manageable—even on a weeknight.

2 boneless, skinless chicken breasts (6 to 8 ounces each)

2 1/2 tsp. kosher salt

2 ears corn, shucked

1 bunch fresh cilantro (about 3 ounces)

1 large white onion

1 T. dried oregano

4 garlic cloves, smashed and peeled

1 bay leaf

1 jalapeno or serrano chile, seeded and sliced

1 quart chicken stock

1/3 C. diced fresh tomato

Grated zest of 1/2 lime

1 1/2 tsp. fresh lime juice, plus more for serving

Salsa, for serving

Diced avocado, for serving

Drained, brined capers (optional)

Season the chicken breasts with 1 tsp. of the salt and let them stand while you prepare the remaining ingredients. Using a sturdy knife, cut the ears of corn into 1 1/2-inch-thick rounds. Divide the cilantro into stems and leaves; coarsely chop both, but keep them separate. Slice two-thirds of the onion into thick rounds, and finely dice the remainder (you should have about ½ C. diced).   Place a 12-inch skillet over medium-high heat. Add the sliced onion to the hot dry skillet and cook without moving until the undersides are well browned, 3 to 5 minutes. Carefully flip the onions over and repeat on the other side. Stir the cilantro stems, oregano, garlic, bay leaf, and jalapeno into the onions. Pour in the stock and 1 C. water, and season with 1 tsp. of the salt. Bring to a simmer. Then lower the heat and cook gently for 15 minutes. Lower the chicken into the poaching mixture. Cover the skillet and cook on low heat until the chicken is no longer pink, 7 to 10 minutes. Add the corn pieces during the last 3 minutes of cooking. While the chicken cooks, combine the reserved diced onion, chopped cilantro leaves, tomato, lime zest and juice, and the remaining 1/2 tsp. salt in a bowl. Transfer the chicken and corn from the broth to a cutting board. Strain the hot broth into soup bowls; discard the aromatics. Slice the chicken and divide it among the bowls. Top each portion with corn, a spoonful of salsa, some diced avocado, capers if using, and a sprinkling of lime juice.

Scrambled Egg & Avocado Toast

Scrambled Egg & Avocado Toast

Scrambled Egg & Avocado Toast

1 teaspoon butter

1 egg, beaten

1/4 avocado

1 slice sprouted wheat bread, toasted

jalapeno hot sauce, such as Tabasco

In small nonstick skillet, melt butter over medium heat. Add egg; season and scramble. In small bowl, mash avocado; season and spread on toast. Top with egg; sprinkle with pepper and hot sauce. Makes 1.

Mexican Cauliflower Chili Scramble

Mexican Cauliflower Chili Scramble

Mexican Cauliflower Chili Scramble

Olive oil cooking spray
½ head cauliflower, grated on the large side of a box grater (about 3 cups yield)
2 tablespoons minced onion
½ cup small-diced red bell pepper (about 1 medium pepper)
¼ teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
1 cup crushed tomatoes
Crushed red pepper flakes
1 cup very small broccoli florets
12 large egg whites or 1 pint of liquid egg whites
1 avocado, cut into bite-size chunks

Lightly coat a large nonstick skillet with cooking spray and place over medium-high heat. Add the cauliflower and cook until browned; transfer to a bowl. Add the onion, bell pepper, cumin, chili powder and garlic powder to the skillet and cook until the onion and bell pepper have softened, 2 to 3 minutes. Add the tomatoes and cook until the mixture is soft and thick. Add the cauliflower, season with salt and red pepper flakes, and stir to combine. Transfer the vegetable “chili” to a bowl. Wipe the skillet clean, lightly coat again with cooking spray, and place over medium-high heat. Add the broccoli and cook until tender, 1 to 2 minutes. Add the egg whites and cook, scrambling them, about 2 minutes. Season. Spoon the eggs and cauliflower chili onto four plates; top with avocado and serve.

Yield: 4 servings
Calories: 185
Fat: 5.5g
Fiber: 7g

Avocado Salsa with Feta Cheese

Avocado Salsa with Feta Cheese

Avocado Salsa with Feta Cheese
2 plum tomatoes, chopped
1 ripe avocado – peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 tablespoon snipped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
4 ounces crumbled feta cheese

In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.

Yield: 12 servings
Calories: 66
Fat: 5.6g
Fiber: 1.3g

Caramelized Onion, Spinach, and Avocado Quesadillas

Caramelized Onion, Spinach, and Avocado Quesadillas

3 T. grapeseed oil or olive oil
2 large yellow onions, halved and sliced
1/2 tsp. salt
10 oz. baby spinach
2 C. shredded Monterey jack cheese
2 avocados, pitted, peeled, and sliced
4 large flour tortillas

Add the oil to a large sauté pan over medium heat. Add the onions and salt and cook, stirring occasionally, until the onions are soft and deep golden brown, about 30 to 40 minutes. (If the sides of the onions begin cooking too fast, lower the heat to medium-low, add a little more oil, and stir. Your goal is to have the onion slices cook as uniformly as possible.) Remove the onions from the pan and place them in a bowl. In the same sauté pan over low heat, add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Remove from heat and transfer the spinach to another bowl, then carefully wipe the pan dry with a paper towel. Return the pan to the stove and increase the heat to medium-low. Lay one tortilla flat in the pan. Evenly sprinkle 1/2 C. of cheese over the top. To the bottom half of the tortilla, add 1/4 of the caramelized onions, followed by 1/4 of the wilted spinach. Heat until the cheese melts and the tortilla is browned and crispy. Add the avocado slices (about 1/2 of an avocado per quesadilla), and immediately fold the tortilla in half, onto itself, and flip it over. Continue cooking for about 30 seconds or until warmed through. Using a spatula, transfer the quesadilla to a cutting board. Cut into fourths. Repeat this process with the remaining ingredients and serve with your favorite salsa or cilantro pesto.

Bacon, Chicken, and Avocado Salad

Bacon, Chicken, and Avocado Salad

Bacon, Chicken, and Avocado Salad¼ lb bacon, or 4–5 slices, cut into ½-inch bits
8 boneless, skinless chicken thighs, chopped into 2 inch pieces, seasoned with salt and pepper
1 avocado – peeled, pitted and cut into 1-inch chunks
1 head romaine lettuce, chopped
¼ C. chopped red onion
½ C. chopped walnut
1 apple – cut into 1 inch chunks (optional)

In a pan over medium heat, cook the bacon “bits” until crisp. Remove and set aside, but save the bacon grease in the pan. Add the chopped and seasoned chicken thighs to the pan and sauté in the bacon grease. Cook the chicken and turn so that every side is browned. Allow it to simmer over low heat while you prepare the rest of the salad. Toss the chopped romaine, avocado, chicken and bacon together. Top with red onion and walnuts. Dress with your favorite vinaigrette.

Padron Pepper and Goat Cheese Tacos with Smoked Salt and Cilantro Lime Crema

Padron Pepper and Goat Cheese Tacos with Smoked Salt and Cilantro Lime Crema

Look for padron peppers at farmer’s markets or fancy foodie stores throughout the late summer. If you’re sensitive to spice, fry up a batch on their own first to test them out. Peppers from the same farm tend to have the same ratio of hot to mild peppers. If you get a hot one, you can spit it out; but if it’s in your taco, you’ll be stuck eating it.

Have all your other ingredients ready before frying the peppers so that they stay warm; they only take a few minutes to cook. For the tomatoes, I like to use one dry-farmed red, and one heirloom yellow; you may not need to use all the tomatoes. Be sure to drink the delicious juice they let off. It pays to seek out good corn tortillas.

2 small tomatoes
salt, as needed
1/3 C. sour cream
2-3 T. finely chopped cilantro, plus a few leaves for garnish
juice of half a lime
1 T. olive oil
1 pint basket padron peppers
a few pinches of smoked sea salt
4 (6-inch) corn tortillas (or a corn/wheat blend)
2 ounces fresh goat cheese, crumbled (about 1/2 C.)
1 medium-sized ripe avocado, halved, pitted, and sliced
several paper-thin slivers from a red onion
lime wedges

Dice the tomatoes, sprinkle with a pinch of salt, and let drain in a sieve while you get on with the recipe. In a small bowl, stir together the sour cream, cilantro, lime juice, and a big pinch of salt. Taste, adding more lime or salt if you like. Set aside, or cover and chill for up to a day or two. Use a pair of scissors to cut the stems off the peppers (their crowns are edible). Rinse the peppers and drain them well. Heat 1 T. olive oil in a 10″ cast iron skillet set over a medium flame until it shimmers. Add the peppers and cook, tossing occasionally, until blistered all over and blackened in places, about 5 minutes. They will pop and spit; lower the temperature if things are getting too crazy. Sprinkle with a few pinches of the smoked salt.
In another skillet, warm the tortillas on both sides until soft and pliable. Place the tortillas on a couple of plates, and build the tacos. I like the following order:

goat cheese
avocado slices
diced tomato
sliced onion
cilantro lime crema
padron peppers

Top with a sprinkle of smoked salt and a few cilantro leaves. Serve immediately, with lime wedges for squeezing over the tops.

Schaner Farm’s Avocado and Citrus Salad with Green Olives

Schaner Farm’s Avocado and Citrus Salad with Green Olives

4 lbs. mixed citrus fruit (about 1/2 C. citrus fruit segments per person)
2 T. finely diced shallot
1 tsp. red wine vinegar
1 T. lemon juice
1/4 C. extra-virgin olive oil
2 ripe but not too soft avocados
1/2 C. pitted Lucqes, Picholine, or other green olives
1 bunch watercress, cleaned, tough stems removed
1 bunch frisee (about 2 oz), cleaned
Kosher salt and freshly ground black pepper

Zest some of the citrus to get 1 tsp. fine zest. Using a sharp knife, cut the stem and blossom ends from the fruit. One by one, place each of the fruits, cut side down, on a cutting board. Following the contour of the fruit with your knife, remove the peel and cottony white pith, working from top to bottom, and rotating the fruit as you go. When the fruits are all peeled, hold them in your hand one by one, and carefully slice between the membranes and the fruit to release the segments in between. Discard all the seeds. If you’re using blood oranges, don’t cut them into segments; after removing the peel and pith, slice them into pinwheels and set aside in a separate bowl. (Otherwise, they will “bleed” on the other fruit.) You should have about 2 1/2 C. segments in addition to your blood-orange slices. Combine the shallot, 1/4 C. citrus juice (from segmenting the fruit), the vinegar, lemon juice, and 1/2 tsp. salt in a small bowl. Let sit 5 minutes, then whisk in the olive oil and the zest. Taste for balance and seasoning. Cut the avocados in half lengthwise. Remove the pits and peel. Cut the avocados into 1/4 inch slices and place on a plate. Season with 1/2 tsp. salt and freshly ground pepper. Place the citrus and olives in a large bowl, and spoon three quarters of the vinaigrette over them. Sprinkle with 1/4 tsp. salt. Gently toss in the watercress and frisee. Taste for balance and seasoning. Add more vinaigrette if you like. Plate half the salad on a large chilled platter. Nestle half the avocado slices in the salad, being careful not to flatten the greens. Arrange the rest of the salad on top, and tuck the remaining avocado slices into the salad, so you have a tapestry of colors. Place the blood-orange slices among the greens.

Chipotle Bacon Guacamole (Guacamole de Tocino)

Chipotle Bacon Guacamole (Guacamole de Tocino)

guac5 strips medium-thick bacon (full-flavored smoky bacon is great here)
3 medium-large (about 1 1/4 pounds) ripe avocados
1/2 medium white onion, chopped into 1/4-inch pieces
2 or 3 canned chipotle chiles en adobo to taste, removed from the canning sauce, stemmed, slit open, seeds scraped out and finely chopped
1 medium-large round, ripe tomato, cored and chopped into 1/4-inch pieces
1/4 cup fresh cilantro, loosely packed, coarsely chopped, thick bottom stems cut off
1 or 2 tablespoons fresh lime juice

In a large (10-inch) skillet, cook the slices of bacon in a single layer over medium heat, turning them occasionally, until crispy and browned, about 10 minutes. Drain on paper towels, then coarsely crumble. Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit. Scoop the flesh from the skin into a large bowl. Using an old-fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree. Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and transfer to the bowl, along with the chipotle chiles, tomatoes, cilantro (save out a little for garnish if you wish) and about 2/3 of the bacon. Gently stir to combine all of the ingredients. Taste and season with salt, usually about 1/2 teaspoon, and enough lime juice to add a little sparkle. Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve. Scoop the guacamole into a serving dish, sprinkle with the remaining bacon (and cilantro if you have it), and you’re ready to serve. Tip: If the tomato is really ripe and juicy, cut it in half widthwise (across its “equator”), then gently squeeze out the jelly-like seeds from each half. That’ll keep the guacamole from becoming runny. If you’re not serving right away, wait to stir in bacon to ensure the crispy texture!

Cuban Avocado, Watercress, and Pineapple Salad (Ensalada de Aguacate, Berro, y Piña)

Cuban Avocado, Watercress, and Pineapple Salad (Ensalada de Aguacate, Berro, y Piña)

Cuban Avocado, Watercress, and Pineapple Salad (Ensalada de Aguacate, Berro, y Piña)2 bunches watercress
One 2 1/2-pound pineapple, peeled, cored, and cut into four 1-inch-thick slices
1 T. sugar
3 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil
2 T. cider vinegar or fresh lime juice
1/8 tsp. ground cumin
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 large Florida (West Indian) avocado or 2 Hass avocados
1 small red onion (5 oz.) thinly slivered lengthwise
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Preparing the Watercress: Place the watercress in a colander and rinse under cold running water to remove any grit or sand. Discard any yellowing leaves and remove the tough stems; for this salad, you want only the leaves and tender stems. Pat dry with paper towels and refrigerate while you prepare the rest of the salad.

Broiling the Pineapple: Preheat the broiler. Place the pineapple slices on a baking pan and sprinkle the sugar evenly on top of them. Broil about 4 inches from the heat source, turning once, for 10 minutes on each side, until lightly golden brown. Let cool, then cut into 1-inch cubes. Set aside.

Preparing the Dressing: Place the garlic, olive oil, vinegar or lime juice, cumin, salt, and pepper in a small bowl and whisk to combine. Taste for seasoning. Set aside.

Peeling the Avocado: Cut the avocado(s) lengthwise in half around the pit and remove the pit. Place the avocado halves cut side down on the work surface and slice lengthwise into 1-inch-wide wedges. Peel each segment by hand or with a paring knife, and cut into 1-inch cubes.

Assembling the Salad: Place the watercress in a medium bowl and toss with half the dressing. Arrange on a large platter. Add the pineapple and avocado to the same bowl and toss with the rest of the dressing. Mound the pineapple and avocado over the bed of watercress. Garnish with the slivers of red onion and serve immediately.

Ensalada de Aguacate (Golden Avocado Salad with Jalapeno-Cilantro Vinaigrette)

Ensalada de Aguacate (Golden Avocado Salad with Jalapeno-Cilantro Vinaigrette)

Ensalada de Aguacate (Golden Avocado Salad with Jalapeno-Cilantro Vinaigrette)1 C. Cilantro Leaves
2 small Jalapeno Peppers, stems removed
½ C. White Wine Vinegar
Juice of 2 Limes
1 clove Garlic
½ tsp. Salt

½ C. Flour
2 Eggs, slightly beaten
1 C. Panko
2 Avocados, pitted, peeled and cut into 1” wedges, about 6 wedges per avocado
2 C. Canola Oil

12 C. baby Arugula
1 pt. Cherry Tomatoes, halved

In blender puree cilantro, jalapeno, vinegar, lime juice, garlic and salt until smooth. Slowly drizzle in the oil until well combined and set aside.

Place flour, eggs and panko into 2 separate shallow bowls to set up a dredging station. Season avocado with salt and dredge in flour, egg, then panko. Place on parchment and repeat for all wedges. Heat oil in Dutch oven over medium high heat until shimmering. Gently place the breaded avocado wedges in oil (in batches as necessary) into the hot oil and cook 3 minutes, turning once, until golden brown. Transfer to paper lined tray to drain. Place arugula in bowl and toss with dressing. Season with salt and pepper. Divide among 4 plate, sprinkle with tomatoes and top with avocado.

Spicy Avocado Aioli

Spicy Avocado Aioli

1 Avocado
1 T mayo
juice of 1 lime
1/2 tsp. salt
1/4 tsp. sugar
half of jalapeno (with seeds if spiciness is desired)
1/3 C. of milk

Add first 6 ingredients in the food processor and pulse a few times until smooth. Slowly add milk and puree until smooth and has reach the consistency that you want.

Bacon, Egg & Avocado Corn Cakes

Bacon, Egg & Avocado Corn Cakes

Bacon, egg and Avocado COrn cakes1 cup whole wheat pastry flour
1 cup finely ground cornmeal
1 tsp. baking soda
1⁄2 tsp. salt
1⁄2 tsp. freshly ground black pepper
11⁄2 cups fresh or thawed frozen corn kernels
1 shallot, diced
2 garlic cloves, minced
2 large eggs
1 cup low-fat milk
2 T. olive or canola oil
4 large eggs, for serving
1 avocado, pitted, peeled, and sliced into 12 slices
4 pieces of Bacon, cooked
1 pint grape tomatoes, quartered

In a large bowl, whisk together the flour, cornmeal, baking soda, salt, and pepper. Add the corn, shallots, and garlic to the dry ingredients and mix until combined. In a small bowl or measuring cup, whisk together the 2 eggs and milk. Add the wet ingredients to the dry and mix with a spoon until just combined. Heat a large skillet over medium heat and add the oil. Use a 1⁄3-cup measure and scoop the corn cake batter into the skillet, leaving about an inch in between each corn cake. Cook until the cakes begin to set and bubble on the top, 3 to 4 minutes. Gently flip and cook for another 1 to 2 minutes. Remove the corn cakes with a spatula and place on a plate or baking sheet. Repeat with the remaining batter. Cook the 4 eggs to your liking: sunny side up, over easy, poached, scrambled, or your preferred style.  To assemble the corn cakes, add the avocado slices and tomatoes over the top, and add a slice of bacon, cut in half in a cross over them. Top each with a cooked egg.

Note: In my last few years of poaching eggs, I’ve learned that it really does work best if your eggs are fresh, your water is not boiling at all, and you are patient. These days, I can poach an egg with success almost every time. It just takes lots of practice.

Shrimp Ceviche with Spicy Avocado Aioli

Shrimp Ceviche with Spicy Avocado Aioli

shrimp Ceviche

½ pound cooked prawns, diced
lime juice from 2 large limes
½ T. garlic, minced
1 each yellow onion, diced
½ cup Fresh roma tomatoes, peeled, seeded & diced
1 serrano pepper, seeds and ribs removed, diced
½ bunch cilantro, chopped
½ cup cucumber, diced
2 green onions, chopped

Spicy avocado Aioli

2 avocados
1 tsp. red wine vinegar
2 serrano peppers, small diced
½ bunch cilantro, roughly chopped
½ cup sour cream
2 cloves garlic, small diced
½ tsp. sea salt
juice of one lime

Tortilla Crisp:
flour tortillas, cut into triangles, then fried and lightly salted

Ceviche: In a non reactive bowl, combine the onion, green onion, and lime juice. Marinate for 30 minutes in the refrigerator. Add the shrimp and let sit refrigerated for 15 minutes. Add the rest of the ingredients and combine well.

Spicy Avocado Aioli: In a blender, combine vinegar, serrano peppers, cilantro, sour cream, garlic, salt and lime juice and puree until smooth. Meanwhile in a food processor, blend avocados. Slowly add in the mixture from the blender into the avocados. Keep chilled on ice or puree will discolor.

Fill mini martini glasses with the spicy avocado aioli and top with the shrimp ceviche. garnish with tortilla chip. Note: if you don’t have mini martini glasses, use Phyllo Cups and skip the tortilla crisp.

Green on Green Salad with Charred Corn, Chicken, & Homemade Green Goddess Dressing

Green on Green Salad with Charred Corn, Chicken, & Homemade Green Goddess Dressing

Green on green salad with corn 0141 pound cooked chicken breasts, roasted or grilled
2 ears yellow corn, shucked & silks removed
Olive oil for brushing corn
Kosher or sea salt and freshly ground black pepper
8 cups fresh arugula
½ English cucumber, very thinly sliced
1 medium ripe Hass avocado
Homemade Green Goddess dressing (recipe below)

Heat a grill or grill pan over medium-high heat. Rub the corn with a little olive oil and season with salt and freshly ground black pepper. Grill, rotating occasionally, until the corn is charred on all sides. Remove to a cutting board and when cool enough to handle, cut the kernels off of the cobs. Divide the arugula among four plates and sprinkle with a little salt & freshly ground black pepper. Top with sliced chicken, some corn, and the sliced cucumbers. Cut the avocado in half lengthwise and remove the pit. With a large spoon, scoop the avocado out of the shell and cut the flesh into thin slices. Place ¼ of the avocado on each salad in a fan shape. Serve with Green Goddess dressing on the side.

Homemade Green Goddess Dressing

½ cup Greek yogurt
2 anchovies
¼ cup lightly packed Italian flat-leaf parsley
2 tablespoons roughly chopped chives or the white part of scallions
2 tablespoons roughly chopped fresh basil leaves
2 tablespoons freshly squeezed lemon juice
1 tablespoon Champagne vinegar, or any good white wine vinegar
Kosher salt and freshly ground black pepper

Combine all of the ingredients through the vinegar in the bowl of a mini food processor and blend for several minutes until the dressing is bright green and the herbs are incorporated. Season to taste with salt and freshly ground black pepper. Taste and add more lemon juice if needed. Makes about 2/3 cup.

The Gobbler

The Gobbler

turkey-sandwich-recipe-gobbler-11 croissant per sandwich
shaved deli turkey breast (I prefer honey roasted)
cream cheese
fresh tomato slices
avocado slices
shredded lettuce
salt and pepper, to taste

Slice the croissants in half. Spread a thick layer of cream cheese on the croissant, top with the tomatoes, turkeys, lettuce, and avocado. Add salt and pepper to taste.

Avocado Salad with Heirloom Tomatoes

Avocado Salad with Heirloom Tomatoes

1 159495222791b15d2cb3553715168fbfhalf avocado, peeled, sliced
1 half ripe heirloom tomato, sliced
A pinch of chopped fresh chives or sliced green onions
Juice from one slice of lemon
A pinch of coarse salt (fleur de sel if you can get it)

Arrange slices of avocado and tomato on a plate. Sprinkle with chives, lemon juice, and coarse salt.

Avocado-Bacon Toasts

Avocado-Bacon Toasts

4 s6cc986d68058b29ab55d30d7e7216978lices rustic white or wheat bread
4 teaspoons extra virgin olive oil
8 slices crispy cooked bacon
2 ripe medium avocados, halved and pitted
1 lime, cut into quarters
Coarse salt to taste

Heat the panini maker according to the manufacturer’s directions. Drizzle olive oil over each slice of bread and grill the bread, two slices at a time, until they’re toasted, about 2 minutes. For each toast: Criss-cross two slices of bacon on a slice of grilled bread. Lay an avocado half on top of the bacon and smash it with the back of a spoon to spread it around the toast. Squeeze lime juice over the top and season the avocado with coarse salt to taste.

Avocado Chicken Parmigiana

Avocado Chicken Parmigiana

3b2be22da2e50a69d7a95a3143f7b6c62 Chicken Breast Fillets, halved lengthways
1/2 Cup Plain Flour
2 Tablespoons Fresh Milk
2 Eggs
1 1/2 Cups Dried Breadcrumbs
2 Tablespoons Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese
Salad Green, to serve

Place chicken breast in a clear plastic bag (alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl. Coat 1 piece of chicken breast in flour (shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure. Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc. Lightly spray or brush the prepared chicken with oil, bake for 8 minutes (turning after 4 minutes to have evenly colors on the breadcrumbs) in preheated 200 degree Celsius (392°Fahrenheit) fan-forced oven. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese. Return to oven and bake for another 5 – 7 minutes or until golden and chicken is cooked through. Serve it together with some garden salad or use cooked pasta.

Fried Green Tomatoes with Avocados and Poached Eggs

Fried Green Tomatoes with Avocados and Poached Eggs

Fried Green Tomatoes with Avocados and Poached Eggs


1 large green tomato

Kosher salt

Freshly ground black pepper

1/2 cup all-purpose flour

1 large egg

1 tablespoon buttermilk

1 1/2 cups panko Japanese-style breadcrumbs

1/2 – 1 cup olive oil, for frying

For serving

1 medium avocado

1 teaspoon fresh lemon juice, or more to taste

4 large eggs


Prep tomatoes. Trim 1/2-inch from the stem and blossom ends of the tomato and discard. Slice tomato into 1/4-inch thick slices. Season tomato slices on both sides with salt and pepper. Set aside. Prep coating. In a shallow dish or pie pan, add the flour. In a second shallow dish, whisk together the egg and buttermilk until blended. Spread the panko breadcrumbs in a third shallow dish. Coat tomatoes. Working with one tomato slice at a time, dip the tomato slices into the flour to coat evenly, shaking off the excess. Then, dip into the egg mixture, letting the excess drip back onto the dish. Then coat the tomato slices in the panko breadcrumbs, patting firmly to help the breadcrumbs adhere. Cook tomatoes. Heat 1/2 cup oil in a 10-inch non-stick or well-seasoned cast iron skillet over medium-high heat until it shimmers. Working in batches if necessary, carefully place tomatoes into the heated oil in a single layer. Cook until the undersides are golden brown, about 2 minutes. Turn the slices and fry until the other sides are browned, about 2 minutes more, adding more oil to the pan as necessary. Drain the fried tomatoes on paper towels. For serving: Prep avocado. Cut the avocado in half lengthwise around the pit. Twist the avocado halves in opposite directions and pull the halves apart. Remove the pit from the avocado and discard. Scoop out the avocado pulp into a medium bowl and mash it with a fork and some fresh lemon juice. Season with salt and pepper to taste. Plate tomatoes. Place tomato slices on plates and top with even amounts of avocado mixture. Set aside. Cook eggs. For the eggs, crack the eggs into 4 small ramekins or sauce dishes. In a 12-inch straight-sided skillet, bring 3 inches of water to a simmer. Turn down the heat so that no more bubbles form on the surface. Carefully slide the eggs into the water, evenly spreading the eggs around the pan so they don’t touch each other. Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary. Using a slotted spoon, remove eggs from water. Blot the bottom of the spoon on a paper towel to remove excess water. Gently place an egg on each tomato slice. Serve immediately.

Chicken with Avocado and Mushrooms

Chicken with Avocado and Mushrooms

tumblr_inline_msog7g4IGE1qz4rgp1 dark-skinned California avocado (Haas), peeled and cubed
1 tablespoon lemon juice
2 (2 1/2 pound) chickens, cut into serving pieces
Salt and freshly ground pepper
1/4 cup butter

3 finely chopped shallots
3 tablespoons cognac
1/3 cup dry white wine
1 cup whipping cream
2 cups sliced fresh mushrooms
3 tablespoons butter
1 cup chicken stock
Chopped fresh parsley, for garnish

Sprinkle avocado with lemon juice. Cover and refrigerate. Season chicken with salt and pepper. In a large heavy skillet, over low heat, heat 3 to 4 tablespoons butter and sauté? chicken until juices run yellow when it is pricked with a fork, about 35 to 40 minutes. Use two skillets if necessary, adding more butter as needed. Transfer cooked chicken to a serving dish. Cover loosely with aluminum foil. Keep warm in a 300 degree F oven for 15 minutes, while preparing sauce. Sauce: Add shallots to skillet. Cook over medium heat, stirring and scraping sides and bottom of pan with wooden spoon. Add cognac and wine and bring to a boil. Boil until mixture has almost evaporated. Add cream and boil 5 minutes longer. In a saucepan over high heat, sauté? mushrooms in butter. Add chicken stock to cream mixture. Cook over medium heat, stirring constantly, until thick. Add the mushrooms, remaining cognac and avocado cubes. Stir until well blended. Pour over chicken. Sprinkle with parsley. Enjoy!

Instant Pot Avocado Eggs or Instant Pot Stuffed Avocado Baked Eggs

Instant Pot Avocado Eggs or Instant Pot Stuffed Avocado Baked Eggs

Instant Pot Avocado Eggs


1 avocado

2 large eggs

2 T. grated sharp Cheddar cheese Kosher salt and freshly ground black pepper

1 C. water

1 T. chopped fresh cilantro (optional)

Hot sauce or salsa (optional)


Halve the avocado and remove the pit. Use a spoon to scoop out one-quarter of the avocado flesh to make the hole in the center large enough to hold the egg. (I enjoy the excess avocado as a chef’s treat… snacking while cooking is so satisfying.) Crack an egg into each avocado well. Top each avocado egg with a sprinkling of cheese, and salt and pepper to taste. Pour the water into the Instant Pot and set the rack inside. Gently set the avocado halves on the rack. Cover, choose the “egg” setting, and cook for 2 minutes.. For runny yolks, quick-release the pressure. For firm yolks, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure. Move each avocado half to a plate and top with cilantro and your favorite hot sauce or salsa, if desired.



Instant Pot Stuffed Avocado Baked Eggs


2 large ripe avocados

4 medium eggs

Sea salt and black pepper to taste

½ c. Cheddar Jack Cheese shredded

1/2 c. bacon crumbles

Optional Garnish:

chives or green onions green parts only, sliced thin


Cut avocados in half lengthwise and remove the pits. Use a spoon to carefully remove some of the avocado flesh around the pit to create more space for the egg. Reserve removed flesh for another use (or smash, season with salt and pepper to taste, and top each baked avocado half with a spoonful before serving). Place the avocado halves into the steaming basket. Add 1 C. of water to the Instant Pot. Lower the steaming basket with the avocados into the pressure cooker. Crack one egg into a measuring C. with a pour spicket and then carefully transfer the egg into one of the prepared avocado halves. Repeat this process with the remaining avocado halves and eggs. Season each with salt and black pepper, to taste. Top each avocado half with shredded Cheddar Jack cheese and crispy bacon pieces. Place the lid on the Instant Pot and lock it in place. Make sure that the vent is sealed. Cook on “Manual/High” for 4 minutes. Once done cooking quick release the pressure before unlocking the lid. Remove the avocados from the pressure cooker and garnish with chives or sliced green onions, if desired.

Guacamole Salad with Black Beans & Corn

Guacamole Salad with Black Beans & Corn

2 tomatoes, seeded and diced
1/2 cup red onion, sliced very thinly
2 jalapenos, seeded and minced
Kernels from 2 ears of fresh corn
1 (15 oz) can black beans, drained and rinsed
Juice of 1-2 limes
1/4 cup extra virgin olive oil
Salt and pepper to taste
2 avocados, seeded, peeled and diced

In a large bowl, place tomatoes, onion, jalapenos, corn, and beans. Squeeze over the juice of 1 (very juicy) or 2 (somewhat stingy) limes, drizzle with olive oil. Season with salt and pepper and toss gently. Taste for seasoning. When ready to serve, gently fold in avocados.

(I made up a big batch for the fridge and just left out the avocado. I slice it and add it in when we’re ready to eat.)

Bacon-Avocado Griddle Pizza

Bacon-Avocado Griddle Pizza

Bacon-Avocado-Griddle-Pizza1 C. lukewarm water (105-115 degrees)
2 1/4 C. flour
1 pkg. active dry yeast (1/4oz)
1 tsp. sugar
1 pint grape tomatoes, halved
1 shallot, thinly sliced crosswise
1/4 C. EVOO, plus more for brushing
1 T. balsamic vinegar
3 avocados
1 12oz package bacon
1 bunch watercress

In a large glass, whisk together the water, 1 T. flour, the yeast and sugar; let stand until foamy, about 6 minutes. Using a food processor, combine the remaining flour and 1 tsp. salt. With the machine on, pour in the yeast mixture and process until the dough forms a ball. Mix for another minute, then transfer to a large greased bowl, turning the dough to coat. Cover and let rise until doubled in size, about 1 hour. Meanwhile, in a large bowl, toss together the tomatoes, shallot, olive oil and vinegar; season with salt and pepper. Let stand at room temperature. In a medium bowl, mash the avocados; press plastic wrap directly onto the surface to cover. Preheat a large skillet; add the bacon and cook, turning once, until crisp, 12-15 minutes. Drain on paper towels. Preheat a griddle over high heat or an electric griddle to 400. On a lightly floured work surface, divide the dough into 4 pieces, then flatten each one into a disk. Stretch each disk into a 10″ round (if dough is too elastic, let rest for 5 minutes). Brush one side of each round with olive oil and, working in batches if necessary, transfer to the griddle, oiled sides down. Cook, lightly brushing the tops with more oil and flipping once, until browned, about 6 minutes on each side. Transfer to a cutting board. Spread the avocado evenly on each crust, leaving 3/4″ border. Toss the watercress with the tomato mixture and scatter over the pizzas. Crumble the bacon on top.

Zesty Avocado Cilantro Buttermilk Dressing

Zesty Avocado Cilantro Buttermilk Dressing

avocilantro3/4 cup low-fat buttermilk

1 small jalapeno, seeds removed, leave them in if you want it spicy

1/4 cup of fresh cilantro

1 medium haas avocado

1 clove garlic

2 T. chopped scallion

juice of 1 lime

1/8 tsp. cumin

1/4 tsp. fresh ground pepper

1/2 tsp. kosher salt

Combine all the ingredients in a blender and blend until smooth. For a thinner dressing add more buttermilk, for a thicker dip use less.

Yield: 6 servings

Calories: 65

Fat: 4.8g

Fiber: 2.2g

Avocado, Cream Cheese, and Salsa Pockets

Avocado, Cream Cheese, and Salsa Pockets

48127731c722fa4b6579ffdedf58112d1 large sheet puffed pastry, thawed

1 ripe avocado, halved and mashed

1/3 cup cream cheese

1/3 cup salsa

Salt and pepper, sprinkled to taste

1 egg, beaten

Heat oven to 400F and spray two baking sheets with cooking spray (line with foil first for even easier cleanup). Thaw puffed pastry for about 10 minutes. With a knife, slice the pastry into approximately 2-inch by 2-inch squares. (I only used one of the two pastries that came in the box, and made 9 squares, or 4 pockets. You can get 18 squares, or 9 pockets if you use the whole box). On half the squares, place a dollop of avocado, then cream cheese, then salsa. Season with salt and pepper. Use the remaining squares as the tops and place over top the filling. Seal the pockets by pressing the edges with a fork. Seal well so no filling oozes out during cooking. In a small bowl beat an egg with a fork and apply an egg wash to each of the pockets. Bake for 15 to 20 minutes, or until desired browning and puffing has occurred.

Black Bean Omelet with Avocado Salsa Verde

Black Bean Omelet with Avocado Salsa Verde

NHB_omelet1 cup Black beans, cooked
3 Tbsp. Canola oil
2 T. White onion, diced
1 ea Serrano chile, minced
6 ea. Eggs
½ tea. Sea salt
1 tea. Canola oil
¼ cup Mozzarella cheese, grated
Avocado Salsa Verde

In a skillet with the canola oil, sauté the scallions, garlic, and cayenne for 1 minute; add the tomato and beans and cook until the liquid has evaporated. Season to taste, set aside and keep warm. In a bowl, the beat eggs and salt. Heat an 8-inch skillet over medium-low heat and add the butter and then pour in the ¼ of the egg mixture. As the eggs set, lift the edges, letting the uncooked portion flow underneath. When the eggs are nearly set, sprinkle the ¼ of the bean mixture over one side; sprinkle with ¼ cup grated cheese. Fold the omelet over the filling; cover and let stand for 1 minute or until the cheese is melted. Serve with a dollop of Avocado Salsa Verde.

Avocado Salsa Verde

1 large Avocado, peeled, seeded and cut in ½” diced
1 Tomato, seeded and cut into ¼” dice
2 T. Red Onion, finely chopped
1 tsp. minced and seeded Serrano Chile
½ tsp. minced Garlic
1 T. fresh Lime Juice
2 T. chopped Cilantro
Large Pinch Sugar
Salt & Pepper

Combine all ingredients and refrigerate at least one hour before serving.

Avocado, Orange, & Spinach Salad

Avocado, Orange, & Spinach Salad

1 lb. Spinach

1/2 lb. Mushrooms, sliced

1/2 medium Red Onion, thinly sliced

1 avocado, peeled, pit removed, and sliced, to serve

1 can (11 ounces) mandarin oranges, drained, to serve

1/4 C. Olive oil

2 T. Cider vinegar

1 T. Sugar

1 T. Lemon & Pepper Seasoning


Remove tough stems from spinach and wash thoroughly to remove sand. Dry with paper towels or in salad spinner. Tear spinach into pieces and place in large salad bowl with mushrooms and onion. Place dressing ingredients in 1-C. glass measure and beat with fork until well combined. When ready to serve, pour dressing over spinach mixture and toss to coat. Garnish with avocado slices and mandarin oranges.