Avocados

It's Dungeness crab season right now in San Francisco, and I can't wait to take advantage of the extremely fresh catch. After seeing TeamSugar member lengel's recipe for tropical crab salad, I already know what I'll be making with my crabmeat. With ingredients such as mangoes, avocados, cilantro, and radicchio, the salad looks crunchy, sweet, savory, bright, and zesty all at the same time. To see the healthy recipe, read more

I'm always looking for quick and easy snacks that taste good. After telling you about my salty avocado snack idea, Sugar user The New Black made this snack suggestion. Since I love avocados ever so much, this sounded really delish.

To learn this simple recipe, read more

• Few things are simpler, less expensive, and more satisfying than homemade shortbread. — Los Angeles Times
• Restaurants, facing dire consequences, are now willing to bend over backwards for customers. — New York Times
• How has the classic martini transformed itself over the years? — Washington Post
• Coconut comes in different varieties; pick the sweetness and texture that suits your palate. — The Oregonian
• This Winter welcome the earthy, bittersweet flavors of radicchio into your kitchen. — San Francisco Chronicle
• Did you know that avocados are better sipped than dipped? — Chicago Tribune
• This Valentine's Day, give in to the allure of complex chocolate desserts. — Boston Globe

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Every year during the Super Bowl, guacamole is so popular that on game day alone, Americans consume approximately 50 million pounds of avocados. This year's big Sunday should be no exception, and I'll be taking advantage — particularly with avocado prices predicted to rise this Spring.

Here, I've found two recipes. The first is a classic rendition of the green dip served with chips. However, If you're looking for something more bite-sized (and a healthy alternative to chips), turn to the advanced recipe. It harks back to the 1960s, when it was popular to serve guacamole in tomatoes. To see both recipes, read more

Guacamole lovers, beware: The crystal ball isn't looking so bright for avocados.

Hot weather at the peak of avocado-growing season last June means this Spring California farmers expect to have the smallest avocado crop in the last 10 to 20 years. Americans buy almost 1 billion pounds of avocados annually, and this number is increasing.

Unfortunately, California farmers, which normally supply 85 to 90 percent of domestic avocados, foresee harvesting approximately a third less fruit than they did in 2008. This increased demand and smaller supply will mean a rise in prices.

While avocados will abound during bowl season, the California Avocado Commission predicts they'll be in short supply by the time Cinco de Mayo rolls around. Experts are guessing that the shortage will come late Spring to early Summer, when imports from other countries, such as Mexico and Chile, are at their lowest levels.

I'm wondering if this anticipated price increase will mean a rise in cost at restaurants and dining establishments as well. Come Cinco de Mayo, will you still make guacamole if it means paying $2 for an avocado?

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I love avocados especially in the form of a chunky, flavorful guacamole. When I found a recipe that included one of my favorite Fall fruits, pomegranate seeds, I was thrilled! I served this colorful and simple guacamole with tortilla chips, but it would be a great addition to tacos and delicious on grilled pork. Each bite of this guacamole is perfectly balanced. The texture of the creamy avocado is offset by the spicy serrano chili. The juicy and sweet mango contrasts with the occasional burst of crunchy and tart pomegranate seeds. If you want to enjoy this scrumptious, distinctive guacamole, read more

When a friend of mine was raving about a tuna salad she'd recently made, I was envisioning old-school mayonnaise and canned tuna. So I got excited when she sent me the recipe and I realized we were dealing with an entirely different type of tuna salad. This version dresses seared fresh tuna in lime, soy, and wasabi powder for a tangy Asian flavor, which gets a creamy boost from diced avocado.The best part? While this recipe sounds fancier and uses more gourmet ingredients than a classic tuna salad, it's just as easy to whip up. I made it one night after work, and the whole process took less than 20 minutes. I don't know what was more jaw-dropping: the simple preparation or the irresistible flavor. The chunky tuna is quite filling, so served over lettuce with some crackers, this is a highly satisfying weeknight dinner. To get the recipe, read more

Across the country this month Oktoberfest celebrations are in full force. There's something for you, whether you want to savor the last of the Summer with a seafood festival or switch your mindset to Fall by enjoying one of the many harvest celebrations. Have a tip for another event? Leave it in the comments below!

• Santa Clarita, CA: Loose Goose Wine Festival — Oct. 1-5
• Corinth, MS: Kansas City Hog Wild BBQ Festival — Oct. 2-4
• San Francisco, CA: Oktoberfest by the Bay — Oct. 2-5
• Kansas City, MO: American Royal Barbecue — Oct. 2-5
• Napa, CA: Domaine Chandon Pink Party — Oc. 2
• New York, NY: Plate by Plate New York — Oct. 3
• Carpinteria, CA: California Avocado Festival — Oct. 3-5

To see the rest, read more

Who says chicken salad has to be boring? This recipe re-creates the picnic classic as a vibrant and intensely flavored dish. The mayonnaise-based dressing is replaced with a quick vinaigrette made with mint, cilantro, and curry powder.

Chunks of avocado add creaminess, and red onion slices provides a biting crunch, resulting in a salad that is perfectly balanced in texture and taste. For the fit-friendly recipe, read more