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Avocado
Fast & Easy Dinner: Cobb Salad With Warm Bacon Vinaigrette
Traditionally the ingredients in a Cobb salad — lettuce, tomatoes, chicken, bacon, hard-boiled eggs, avocado, and blue cheese — are served chopped and mounded separately.
However, this recipe takes a modern view of the classic dish and tosses everything together with a warm, bacon-mustard vinaigrette.
The resulting salad has the same familiar flavors but is easier to eat.
'Wich of the Week: Goat Cheese With Avocado and Celery
After enjoying my fair share of sandwiches at 'Wichcraft, I brought the yumminess home by whipping up one of the recipes from Tom Colicchio and Sisha Ortuzar's 'Wichcraft cookbook. Inspired by a salad popular in Ortuzar's native Chile, this celery, avocado, and goat cheese concoction looked easy, summery, and delicious. Plus, it's not on 'Wichcraft's menu, and I was intrigued by the use of celery in a sandwich.
'Wich of the Week: Roasted Beets, Avocado, and Goat Cheese
How do I love beets? Let me count the ways. They are ridiculously easy to roast, they add a surprising and novel texture to Summer salads, and they have an exotic flavor that pairs well with Mediterranean food.
Go Tropical With Spicy Shrimp Cocktail
After learning that larger shrimp should be deveined, I decided to throw a couple on the barbie and make a shrimp cocktail Carmen Miranda would be proud of. With the end of Spring bringing a large bounty of fresh fruit and vegetables, I picked up a couple avocados, corn on the cob, and mangoes to create a fruity and refreshing cocktail.
The shrimp rub is spicy, and alone these shrimp might make your mouth burn.
The Basics: Guacamole
When it comes to Mexican cuisine, there is nothing quite as essential as guacamole. In its most basic form, the creamy dip consists of perfectly ripe mashed avocado seasoned with salt. While there are hundreds of recipes, it's nice to have a simple one to start with.
Come Party With Me: Cinco de Mayo — Menu
Just because Cinco de Mayo falls on a Tuesday this year doesn't mean you can't entertain! I've got a delicious menu that consists of fast, yet flavorful Mexican dishes. Invite friends over for an early celebration this weekend, or wait until Tuesday evening to party on the actual date.
'Wich of the Week: Smoked Salmon With Wasabi Cream Cheese
I don't often buy German-style dark rye bread, but when I spotted some at Trader Joe's the other day, I knew it would be perfect for the Swedish-inspired salmon sandwiches I'd been wanting to make. I ditched the original recipe's finger-sandwich suggestion and made full-size but dainty sandwiches instead. Layering smoked fish on dark bread definitely has a Scandinavian feel, but the wasabi cream cheese adds an eye-opening Japanese kick.The nutty bread combined with velvety fish, creamy avocado, and even creamier spread makes for a cold sandwich that's hearty enough for dinnertime.
'Wich of the Week: Avo Spinach Panini
Not all of you were loving my last vegetarian sandwich, so I thought I'd try again with a recipe inspired by a recent trip to San Francisco's (appropriately named) Panini. Perfectly pressed in a warm panini grill, this sandwich taught me several lessons about making smushed sammies. First, I never think to put avocado on a hot sandwich, but it held up well in the heat and added a deliciously creamy texture.
Seven Summer Soups
I used to shudder at the thought of chilled soups, until I tasted a cucumber-mint recipe that blew my mind. Then I realized: if I like guacamole and ceviche, why not cold avocado and seafood soups? If you can't get into cold soups, you can also make warm Summer soup using the season's freshest produce.
Sunday Dinner: Seared Tuna with Avocado and Salsa Verde
Tuna steaks are a delicious and healthier alternative to beef steaks. The meaty fish — that takes well to most seasonings — is filling and easy to cook. In this provocative recipe, tuna is topped with a pungent, Italian style salsa verde and chunks of ripe avocado.
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