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Some simple ideas for enjoying avocados:
-
Kraft Greek Vinaigrette very good. Put
it into well of avocado and eat!
-
Deviled eggs with guacamole stuffed into it
instead of yolks.
-
Tuna salad with avocadoes
-
Squeeze lemon juice on it to prevent
browning; also keeping pit with it will keep from browning.
FREEZING AVOCADOES
You can freeze
mashed fresh, ripe avocados if you want to have an "emergency
supply" of avocados on hand for guacamole.
To freeze,
mash the avocados with a fork. Add one teaspoon lime or lemon
juice per avocado and mix well. The best way to freeze the
prepared mashed avocados is to use a freeze-weight zip lock bag.
Fill the bag with the mashed avocado. Remove the air from the
bag and then zip closed and freeze.
Thaw the
frozen avocados in the refrigerator or place the container in a
bowl of cool water to accelerate thawing.
LAVENDER CHICKEN WITH AVOCADO CREAM SAUCE
-
1
lb. dry linguini
-
6
Tbsps. butter, unsalted
-
1½
lbs. chicken breasts
-
sea salt
-
ground pepper
-
¼
lb. fresh crimini mushrooms (fresh)
-
1
Tbsp. shallots-minced
-
1
Tbsp. lavender-buds
-
1
cup cream
-
1/3 cup chicken broth
-
2
Tbsps. brandy or cognac
-
2
avocadoes, diced
-
2
Tbsps. lemon juice
-
1
cup crumbled gorgonzola cheese
-
1/3 cup unsalted pistachios
-
parsley
Cook
pasta.
Cut
chicken into strips and cook in butter, salt and pepper – set
aside
Sauce:
Mushrooms, shallots, lavender buds with cream, cheese broth and
cognac (salt & pepper to taste), add avocadoes
Garnish with pistachios and parsley.
AVOCADO AND
CORN SALSA
-
1 1-lb. package frozen corn,
thawed
-
2 cans black olives, drained
and sliced or chopped
-
1 medium sweet red pepper,
chopped
-
1 small onion, chopped
-
5 cloves garlic, minced
-
¼ cup olive or vegetable oil
(optional)
-
¼ cup lemon juice
-
3 Tbsps. cider vinegar or
white wine vinegar
-
1 tsp. dried oregano
-
½ tsp. salt
-
½ tsp. freshly ground black
pepper
-
4 ripe avocados, diced
In a large bowl, combine first 4
ingredients. In a small bowl, combine next 7 ingredients. Pour
over corn mixture and toss to coat. Cover and refrigerate
overnight. Just before serving, dice avocados and stir into
salsa.
Serve with chips or crackers.
BEEF & AVOCADO FLOUR TORTILLA PIZZA
-
½
lb. lean ground beef
-
1/4 tsp. salt
-
1
small clove garlic, pressed
-
1/8 lb. mushrooms, sliced
-
2
tsps. green chile salsa
-
¼
cup green onion
-
¼
cup green pepper
-
¼
cup mozzarella cheese
-
¼
cup Parmesan cheese
-
1
can olives sliced
-
thin slices avocado
-
flour tortilla shells
Brown
beef, drain; add salt, garlic, mushrooms, chile salsa. Sprinkle
with onions, green peppers and sliced olives. Brush both sides
of flour tortilla shells all the way to the edge with olive
oil. Bake at 475º for 7 minutes until cheese browns and add
diced pieces of avocado.
GARLIC BREAD
-
Avocado, chopped
-
Roasted garlic
-
Butter
-
Bread
In
skillet roast garlic, mix ingredients together just to brown and
butter is soft. Spread on bread and brown as you would normally
for garlic bread.
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