Avocado Caprese Veggie Starter
7 Cherry Tomatoes
7 Mini Mozzarella Balls (Bocconcini)
½ Avocado, pitted and cut into chunks or balled
1 T. balsamic vinegar
1 T. olive oil
salt and pepper
Arrange the halved tomatoes, mozzarella balls, and chunks or balls of avocado in a bowl and drizzle the balsamic vinegar and olive oil all over. Season well with salt and pepper and serve.
Vegan Avocado-Based Vanilla Ice Cream
2 medium ripe avocados
1 1/3 cup(s) condensed coconut milk
1 can full-fat coconut milk
1 can light coconut milk
2 tsp. vanilla extract
Place all of the ingredients in a blender and blend until smooth. Pour the mixture into a 2-quart ice cream maker and freeze according to your ice cream maker’s directions.
BLT Chicken-Avocado Salad
4 slices bacon
1 (5-oz) pkg baby spinach-spring mix blend
2 Roma tomatoes, cut into wedges
⅓ C. crumbled blue cheese
⅓ C. chopped pecans
1 avocado, sliced
2½ C. shredded rotisserie chicken
½ C. balsamic vinaigrette
Cook bacon in a skillet 6 to 8 minutes or until crisp. Drain and cool. Crumble bacon.
Arrange greens, tomatoes, cheese, nuts, avocado, bacon, and chicken on a large platter. Drizzle with dressing
Pesto Fried Eggs on Toast
2 T. basil pesto
2 eggs
2 slices bread French or Italian, toasted
2 T. cream cheese counter, softened
1 half avocado, mashed
salt and pepper
honey drizzle
Add basil pesto to a small non-stick skillet and heat pan over medium-low heat. Basil pesto includes oil and should heat up well. Crack eggs into a bowl. Remove any tiny shells. Now slowly add eggs into hot skillet and season generously with salt and black pepper. Cook eggs to your liking. Generally, for a medium-hard egg, cook 2-3 minutes on one side and flip for 30 seconds. Spread 1 T. of softened cream cheese onto each piece of sliced and toasted bread. Top each piece of bread with half of the mashed avocado. Drizzle avocado with a bit of sweet honey. Place cooked pesto egg on top of the toast and serve immediately while hot. Add on a dash of red pepper flakes. While a side of bacon is always great, adding a few small slices of bacon right on top of the avocado (under the pesto egg) is delicious too! Skip the cream cheese for Greek Yogurt, feta cheese, Ricotta cheese, or goat cheese spread. Instead of serving on bread, try cooked hashbrowns, toasted bagels, English muffins.
Cheddar-Avocado Breakfast Melts
2 whole wheat English muffins, halved lengthwise
2 tsp. butter
6 large eggs, lightly beaten
⅛ tsp. salt
⅛ tsp. pepper
1 avocado, sliced
4 ultra-thin slices Cheddar cheese
2 T. finely chopped chives
Preheat broiler. Arrange muffin halves, cut sides up, on a baking sheet; broil 2 minutes or until lightly toasted. Melt butter in a nonstick skillet over medium heat. Add eggs to skillet; cook, without stirring, until beginning to set on bottom. Cook, stirring constantly, until thickened and set. stir in salt and pepper. Spoon eggs over muffin halves; top with avocado and cheese. Broil 1 minute or until cheese is melted. Sprinkle with chives.
Poached Egg-Avocado Toasts
6 T. water
6 large eggs
2 avocados, halved
2 T. fresh lemon juice
2 T. fresh dill
¾ tsp. kosher salt, divided
¾ tsp. pepper, divided
6 (1-inch-thick) slices artisan bread (preferably whole grain)
¼ cup thinly sliced red onion
4 oz smoked salmon
1 cup arugula microgreens (or use baby arugula)
Preheat oven to 350°F. Pour 1 T. water into each cup of a standard 6-cup muffin pan. Crack eggs; carefully slip into muffin cups. Bake 12 to 15 minutes or to desired doneness. Meanwhile, mash avocados in a bowl; stir in lemon juice, dill, and ½ tsp. each salt and pepper. Spread mashed avocado on bread; top with onion, salmon, and eggs. Sprinkle eggs with ¼ tsp. each salt and pepper. Top with microgreens.
Avocado Toast Benedict with Lemon Hollandaise
Hollandaise:
3 Egg Yolks + 1 Whole Egg (if you are worried about raw eggs use pasteurized eggs)
1 Tablespoon Lemon Juice, Fresh
Zest of 1 Lemon
½ Teaspoon Real Salt
½ Cup Butter, Melted and Hot
Avocado Toast:
4 Eggs
1 Teaspoon White Balsamic Vinegar
4 Slices Black Forest or Applewood Smoked Bacon
4 Slices Good, Rustic Bread
2 Large Avocados, Sliced
Salt and Pepper, to Taste
Toppings (optional):
¼ Cup Red Onion, Sliced Thin
¼ Cup Cherry Tomatoes, Halved
Maldon Salt
Place the egg yolks and one whole egg in a small blender (such as the Magic Bullet. An immersion blender and a jar can also be used.) Add the lemon juice, lemon zest, salt, and hot butter, and immediately blend on high for 2 minutes. Hollandaise should be thick and pale yellow in color. Set aside. Fill a medium saucepan ⅓ of the way full with water and bring to a simmer (do not boil). Add 1 teaspoon white balsamic vinegar to the water. Crack one egg into a small cup, then carefully place the cup down low to the water. Place the cup as close to the water as possible when adding the egg. (I submerge half of the cup into the water when placing the egg.) Finish adding the rest of the eggs and cook for 3-4 minutes or until egg whites are firm. Remove with a slotted spoon. Preheat the oven to 400°F. Set bacon on a foil-lined baking sheet and cook in the oven for 10-15 minutes or until crispy. Remove to a paper towel-lined plate to drain excess grease. Toast bread in the oven until desired doneness is achieved. Remove from oven and top with avocado slices (approximately ½ avocado for each slice of bread). Top with bacon, poached eggs, hollandaise, and optional toppings.
Avocado Goddess Dip
1 avocado, peeled and pitted
1/2 cup mayonnaise
1 clove garlic, smashed
2 T. lemon juice (from about 1 lemon)
1/4 cup chopped green onion
1/2 cup flat-leaf Italian parsley
1/2 cup fresh basil leaves
1/4 tsp. kosher salt Freshly ground black pepper
Combine all ingredients in a blender or food processor until smooth. Store refrigerated. Delicious with zucchini-carrot pancakes or simple vegetable crudites.
Fried Green Plantains with Avocado Black Bean Salsa
Juice of 1 lime or 1/2 lemon
1 large or 2 small garlic cloves, minced
1/4 cup (60 ml) olive oil
1 T. chopped fresh cilantro
Salt and freshly ground black pepper
1 large avocado, diced
1 cup (about 175 grams) diced papaya, mango, or pineapple
1 cup (250 grams) cooked black beans, drained and rinsed
3 firm green plantains
Vegetable oil, for frying
Salt
Whisk the lime juice, garlic, olive oil, cilantro, and salt and pepper in a small bowl. Put the avocado, papaya, and black beans in a larger bowl. Season with salt and pepper and toss with half of the dressing. Taste for seasoning and set aside. Cut off the ends of each plantain so that a small amount of the inner vegetable is exposed. From here, there are many ways to remove the skin. You might be able to peel it with your fingertips, first making a slit from top to the bottom and opening the plantain from the side. You might find it easier to remove the skin in neat sections if you make a few slits down the side. Or, if you have a tough one, you might just use a sharp knife to pare the peel away. If any green skin remains, scrape it off with your knife. Cut each plantain into six to eight 1-inch pieces. Heat 1 inch of oil in a medium-sized heavy skillet over medium-high heat to 325 degrees. If you don’t have the right kind of thermometer, I find plantains forgiving of inexact frying temperatures. As long as they’re not taking more than 5 minutes in the first frying, or not blackening before 2 minutes, you’re probably in a good-enough range. Add about one plantain’s worth of pieces to the oil, and cook, turning as needed, until they are just a little bit darker in color and hollow sounding when lifted from the oil and tapped, 3 to 5 minutes. Drain them on a large paper-towel-lined plate. Repeat with the remaining plantains in two batches. Using a heavy skillet or the underside of a can, press down on the still-hot fried plantain chunks until they make 2-to-3-inch flattish discs. Return these to the frying pan a handful at a time, and fry until lightly bronzed, about 1 minute more per side. Drain again, and immediately season with salt. Serve the warm plantains with the salad, with the extra dressing on the side to drizzle over the plantains.
Sesame Bagels with Avocado, Burrata, and Raspberries
2 sesame seed bagels, halved
2 T. extra-virgin olive oil
4 slices deli salami
One or two 4 oz. balls burrata cheese
½ C. fresh raspberries
Honey, for drizzling
1 avocado, pitted, peeled, and sliced
Kosher salt and freshly ground pepper
6 fresh basil leaves, torn
2 Perfectly Poached Eggs
Directions
Preheat the oven to 375°F. Place the bagels on a baking sheet, cut-side up. Rub each with ½ T. of the olive oil. Arrange the salami on the baking sheet around the bagels. Transfer to the oven and bake for 8 to 10 minutes, or until the salami is crisp—watch closely, as it will cook fast toward the end! Remove the baking sheet from the oven and break the burrata over each bottom bagel half. Top with fresh raspberries and drizzle with honey. Add the salami and avocado and season with salt and pepper. Add the basil and top each with an egg. Finish with the top halves of the bagels.
Glazed Sesame Tofu and Avocado Salad with Miso Dressing
For the Miso Dressing:
1/4 cup golden miso
1/4 cup honey
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon oriental sesame oil
1 teaspoon soy sauce
1 teaspoon minced peeled fresh ginger
2 tablespoons vegetable oil
For the Salad:
16 oz. extra firm tofu
oil for greasing the pan (sesame, vegetable, or canola will all work)
2 T. hoisin sauce
1 T. soy sauce (or tamari)
2 tsp. rice vinegar
1 tsp. Sriracha (Thai hot sauce), optional
1 head cabbage, very thinly sliced
2 large carrots, shredded
2 avocados, cut into bite-size pieces
1 T. white sesame seeds
Combine miso, honey, 1/4 cup water, lemon juice, sesame oil, soy sauce, and ginger in blender; blend until smooth. With machine running, gradually add vegetable oil. Season miso dressing to taste with salt and pepper. At least 30 minutes (and as much as several hours) before you start cooking, rinse and drain the tofu. Place it between several layers of paper or cotton towels and weigh it down with something heavy. (I sometimes use a heavy saucepan.) After the tofu has had a chance to drain, cut it into triangular wedges that are about 1/2-inch thick. Depending on the shape of your block of tofu, you want to have about 24 small wedges of tofu. Preheat the oven to 350 degrees F. Lightly spray or brush a baking sheet with oil. In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar and Sriracha until evenly combined. Spread the tofu wedges evenly on the prepared baking sheet. Brush half of the hoisin mixture over the tops of the tofu. Bake until the tofu becomes crisp and dark brown, 15- 20 minutes. Remove the pan from the oven, flip the tofu and brush the remaining hoisin mixture over the unbaked sides. Return to the oven until the second side is crisp and dark brown, 15-20 minutes. In a large bowl gently toss the cabbage, carrots, and avocado in miso dressing (you may not need all of the miso dressing). Divide the dressed salad between four large bowls. Top each salad with a fourth of the baked tofu. Sprinkle with white sesame seeds. Serve immediately
Avocado Toast Fried Eggs with Smoked Paprika + Salsa
1 really good slice of bread
½ ripe avocado
Squeeze of fresh lime juice
2 sprinkles of salt
Dab of butter
2 eggs
Sprinkle of smoked paprika
Glug of salsa
Toast the bread to your liking. Scoop out the avocado half and mix it with the lime juice and a pinch of salt. Schmear it onto the toast. Heat the butter in a frying pan and fry the eggs as you like, sprinkling with smoked paprika and salt while cooking. Slide the eggs onto the toast. Top with the salsa and dig in.
Smoked Salmon Bowl
1 C. packed baby kale
¼ tsp. olive oil
2 large eggs
â…› tsp. sea salt
â…› tsp. ground black pepper
2 ounces smoked salmon
¼ avocado, pitted and sliced
Preheat a nonstick pan on the stove over medium heat. Add the kale and olive oil to the pan and cook for 2 to 3 minutes, or until the kale is wilted. Season with a pinch each of salt and pepper to taste, and transfer to a serving bowl. Place the skillet back on the stove to cook the eggs. Whisk together the eggs, salt, pepper, and 1 T. of milk. Add this mixture to the pan and scramble to your desired firmness. Place the scrambled eggs in the bowl with the kale, top with smoked salmon and sliced avocado, and serve.
337 calories, 21g fat, 5g fiber
Green Shakshuka
2 T. olive oil
1/2 medium onion, diced
4 garlic cloves, finely chopped
9 ounces brussels sprouts, shaved or finely sliced
1 zucchini, grated
1 tsp. cumin
1/2 tsp. salt
1/4 tsp. pepper
2 C. packed baby spinach
5 large eggs
1/4 cup fresh cilantro, chopped
1 large avocado, for garnish
Heat olive oil in a sauté pan on medium heat. Add the onion and cook for 2-3 minutes, or until the onion becomes translucent. Add the garlic and cook an additional minute. Add the shaved brussels sprouts and cook for 4-5 minutes, stirring frequently. When the brussels sprouts have softened, add the zucchini and spices and stir for another minute. Add the baby spinach and stir until it just starts to wilt, then turn the heat to low. Flatten the mixture with a spatula and create 5 small wells, then crack the eggs into each well. Cook until the eggs are done to your liking. You can also add a lid to steam and cook the eggs faster. Sprinkle the fresh cilantro on top and garnish with sliced avocado.
Mushroom Tacos with Avocado Crema
2 T. extra-virgin olive oil
1 T. balsamic vinegar
1 T. maple syrup
1 Â 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
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
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
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)
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
Toppings
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
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
1 T. extra-virgin olive oil, plus more for drizzling
8 eggs, beaten
Toast
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
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
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.
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
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
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
Salad:
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
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
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
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
Salt
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
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
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.
¼ 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.
Aunties Mexican Chicken Tacos
1 ½ to 2 pounds split chicken breasts bone-in, skin-on
3 tablespoon coarse salt
Coarsely ground black pepper
½ cup Mexican oregano
8 corn or flour tortillas store-bought or homemade, warmed
1 avocado pitted, peeled, and sliced
Sour cream
Preheat the oved to 350F and lightly coat a rimmed baking sheet with cooking spray. Wash the chicken pieces and pat them dry so that the seasoning can adhere. Put the chicken on the prepared baking sheet. Do not remove the skin or bones from the chicken. Generously salt and pepper the chicken pieces on both sides. Then, generously sprinkle the Mexican oregano all over the chicken. Bake for 35 to 45 minutes, until the chicken’s internal temperature reaches 165F. Remove from the oven and allow the chicken to rest for 5 minutes. Remove the skin and bones and shred the meat with two forks or by pulling apart with your hands. To assemble the tacos, put some chicken on each tortilla and top with pico de gallo, avocado and sour cream.
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.
Roasted Turkey with Avocado, Bacon, Onion Marmalade and Mayonnaise Sandwich
6 fresh sage leaves
3.5 LB boneless turkey breast
2 T. unsalted butter, softened
kosher salt
black pepper
12 slices bacon
4 ciabatta rolls
0.5 C balsamic onion marmalade
1 ripe avocado, halved, pitted, peeled, and
sliced
4 T. mayonnaise
Preheat the oven to 350°F. Slide the sage leaves under the skin of the turkey breast and place the turkey on a sheet pan. Rub the skin with the butter and season generously with salt and pepper. Roast the turkey for 1 to 1 1/2 hours, until it reaches an internal temperature of 165°F. Baste the meat with its juices throughout. (Keep in mind that the meat will continue to cook even after it’s removed from the oven, so be careful not to cook it too long.) Allow the meat to rest before slicing, or cool completely. 3 In a heavy skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain. Slice the ciabatta rolls in half. Place the turkey slices on the bottom halves and top with the marmalade. Place the bottom and top halves of the rolls in the 350°F oven and remove once the marmalade is heated through and the bread is toasted. Top the marmalade with the bacon, followed by the avocado. Evenly spread the mayonnaise on the top halves of the rolls. Close the sandwiches, cut into halves, and serve.
Smoked Salmon with Avocado, Green Mango and Basil Sandwich
1 small unripe mango, peeled and julienned
Juice from 1/2 lime
Kosher salt
8 thin slices pullman white bread, or other firm-texture bread with a soft crust
1 ripe avocado, halved, pitted, peeled and sliced
Drizzle of extra-virgin olive oil
Freshly ground black pepper
8 ounces smoked salmon, thinly sliced
12 to 16 basil leaves
In a bowl, lightly toss the mango in the lime juice and season with salt. Lightly toast the bread. Place the avocado on 4 slices of the bread and gently mash and spread with a fork. Drizzle the avocado with the oil and season with pepper. Top with the mango, smoked salmon and basil. Add the top slices, cut the sandwiches into halves or quarters, and serve. Makes 4 sandwiches.
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.
5 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
Salt
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!
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.