CAESAR SALAD DRESSINGS
1. ½ c olive oil, 2tbsp freshly squeezed lemon juice, 2 large cloves garlic minced, 1 tsp Worcestershire sauce, 1 tsp anchovy paste, ¼ tsp each sugar, dry mustard, salt and freshly ground black pepper. ¼ c freshly grated parmesan.
2. Blend 1 ½ c olive oil, 2 eggs, 6 tbsp lemon juice, ½ tsp black pepper, 2 cloves garlic minced, ½ c parmesan grated, 1 can anchovies.
3. Blend or whisk ½ c olive oil, 2 large egg yolks, 1 tbsp fresh lemon juice, 1 tbsp white wine vinegar, 1 tsp Worcestershire sauce, ¾ tsp salt, ¾ tsp anchovy paste. Sprinkle grated parmesan, croutons, salt, pepper.
4. 2 hard boiled eggs chopped. Blend with ⅓ c olive oil, 3 tbsp lemon juice, ½ tsp salt, 1 tsp Dijon, 1 clove garlic minced, salt and black pepper.
1. Boil in salted water, 1 ½ lbs diced new red potatoes till tender but not mushy. Drain.
Combine ¼ c Dijon, ⅛ c grainy mustard, ½ c olive oil, 1 tbsp balsamic vinegar, ¼ c onion minced, 3 tbsp chopped fresh dill, salt and pepper. Toss over warm potatoes. Serve warm or at room temperature.
2. 12 medium potatoes cut quarters, boil till done. Boil 8-10 eggs (cold water, boil, cover let stand 10 minutes, cold water for 2 minutes. Chop 3-4 stalks celery, 1 cup dill pickles, 1 bunch parsley. Chop potatoes and eggs ½”sq. Combine all with salt and pepper. Toss.
Dressing: mix 1 c mayonnaise, ¼ c Dijon mustard. Add and toss. Refrigerate.
Spinach and strawberries enough for crew. Tear spinach to bite-sized pieces. Cut strawberries.
Poppy seed Worcestershire dressing: ⅓ c white sugar, ½ c oil, ¼ c white vinegar, 2 tbsp poppy seeds, ¼ tsp paprika, ½ tsp Worcestershire sauce, 1 ½ tsp minced onion.
3 vine ripened tomatoes cut into ¼” thick slices, topped with fresh mozzarella cut ¼” thick slices, adding a basil leaf chopped or pesto. Large shallow platter. Drizzle with extra virgin olive oil, season salt and pepper.
Adaptations: 1. Very thin slices red onion 2. White balsamic vinegar 3. Blender ¼ c of basil, olive oil, balsamic vinegar, salt and pepper until smooth.
COMMITTEE SALAD Serves 6 people
Dressing: ½ c oil, 3 tbsp red wine vinegar, 1 tbsp lemon juice, 2 tbsp sugar, ½ tsp salt, ½ tsp dry mustard, 1 clove garlic minced. Combine jar and shake.
Salad: Heat 2 tbsp butter in frying pan, sauté ½ c sunflower seeds, ½ c slivered almonds until golden brown. Combine 1 head leaf lettuce, 2 green onions finely chopped, 10 oz can mandarin oranges, drained, 1 ripe avocado, peeled and sliced. Combine all with seeds and dressing.
SUMMIT SALAD with ROASTED SUNFLOWER VINAIGRETTE
Salad: compose on individual plates. 8 c mixed baby salad greens. Then 2 c beets grated, 2 c carrots grated, then 2 c chickpeas drained, 2 c feta crumbled, 2 c sprouts, then 1 c sun dried tomatoes sliced.
Vinaigrette: Whisk together 1 tbsp Dijon, 2 tbsp honey, 1/2 tsp garlic minced, 1/2 tsp basil, 1 tbsp red wine vinegar, 1 tbsp balsamic vinegar, juice and zest 1 small orange. Add 3/4 c safflower oil in a steady stream.
Roast 1/4 c sunflower seeds and add to dressing. Salt and pepper.
1. THAI TUNA STUFFED AVOCADO Serves 2
12 oz can solid Albacore tuna, 2 avocados halved and pitted, 2 limes, juiced, 2 tsp soy sauce, 1 c garlic crushed, ¼ c ch cilantro, ¼ c sliced green onions, ¼ c ch peanuts, ¼ tsp red pepper flakes, 2 tsp Asian hot chili sauce (optional)
Hollow out the avocados, creating a bowl effect, leaving plenty of avocado to form edible bowl walls. Place scooped avocado into a mixing bowl and mash with a fork. Drain tuna and place into mixing bowl with avocado. Add in lime juice, soy sauce, garlic, cilantro, green onions, peanuts, and red pepper flakes. Stir to combine. Stuff into prepared avocado bowls. Want it spicy? Drizzle with hot chili sauce.
2. BLT CHICKEN SALAD STUFFED AVOCADOS
Uses cottage cheese in place of mayo. Turkey bacon can only be made crispy by cooking in the oven.
12 slices of turkey bacon, 1½ cups shredded rotisserie chicken, 2 roma tomatoes (1 green), 1½ cups cottage cheese, 1 cup finely chopped romaine lettuce (1 green), 3 avocados
Preheat oven 400. Lay turkey bacon on foil lined baking sheet. Bake for 10 minutes, flip, bake five minutes, drain on paper towels
Quarter your tomatoes, scoop out the pulp and seeds, and dice into small chunks. Chop the romaine into small pieces. Combine all and season. Half avocados, remove the pits, and season lightly with salt and pepper.
3. BAKED EGGS IN AVOCADO with BACON ON TOAST Serves 2
1 medium – large avocado, 2 small eggs, 2 sliced of bacon, cooked then crumbled, 2 slices of toast, sea salt and black pepper, hot sauce, optional, fresh chopped tomatoes, optional
Pre-heat oven 425. Crack eggs carefully to not puncture the yolks. With a medium spoon, gently scoop out one of the yolks and place it into the hole of the avocado. Continue spooning the egg whites into the avocado hole till it’s full. Repeat for both halves. Salt and pepper. Cut avocado in half – the hole in the avocado should be big enough for one small egg. In a medium baking dish, rest the avocado half inside the edge of the dish so that the avocado doesn’t tilt over and the raw egg spill out.
Bake for about 15 minutes. Sprinkle crumbled bacon on top. Spread the avocado/egg onto toast. Add chopped tomatoes, hot sauce.
4. TACO STUFFED AVOCADOS
2 avocados, cut in half and pit removed, 1 tbsp coconut oil or ghee, 1 lb ground beef, 1 onion, diced, 4 garlic cloves, minced, 1.5 tbsp chili powder, 1 tbsp cumin, ½ tsp paprika, ¼ tsp garlic powder, ¼ tsp cayenne, 1 tsp salt, 1 tsp pepper
Creamy Cilantro Lime Dressing: 2/3 cup avocado oil, 1 egg, ½ tsp mustard powder, 2 tbsp fresh lime juice, divided, ½ tsp garlic minced, ¾ tsp salt, 3 tsp cilantro, minced. Make with an immersion blender (this recipe only works with an immersion blender).
Optional Toppings: Plantain chips, Chopped Tomatoes, Pico de gallo, Diced Onion
Mix together the chili powder, cumin, garlic powder, paprika, cayenne, salt and pepper. Set aside.
Melt oil medium heat, add the onion and sauté until soft. Add the garlic 30 seconds. Add the meat and cook until no longer pink. Add the taco seasoning and mix well. Top the avocados with the taco meat, any extra toppings you’d like, and the cilantro lime dressing.
5. SALMON STUFFED AVOCADO makes 2 servings
2 small-medium or 1 large avocado, 2 small salmon fillets 220 g, 1 small white onion, finely chopped, ¼ cup soured cream or crème fraîche or mayonnaise, 2 tbsp fresh lemon juice (~ ½ lemon), ¼ tsp salt, black pepper to taste, 1 tbsp ghee or coconut oil, 1-2 tablespoons freshly chopped dill, lemon wedges
Preheat oven 400 F. Using parchment paper, drizzle salmon filets with melted ghee or olive oil, season with salt and pepper and 1 tablespoon of fresh lemon juice. Bake for 20-25 minutes, cool 5-10 minutes. Using a fork, shred and discard the skin. Mix onion, soured cream, dill, lemon juice, salt and pepper to taste. Scoop out avocado (leave ½ – 1 inch) and cut into small pieces. Mix with salmon until well combined. Fill each avocado halve, add lemon.
6. BLACK BEAN AVOCADO SALAD makes 4 servings
6 pieces veggie bacon, fried and chopped, 1 15 oz can of black beans, rinsed, 10 cherry tomatoes, halved, 1 mango, chopped, 1/2 red pepper ch, 1 shallot thinly sliced, 1 lime, squeezed, 1 tbsp olive oil, salt and pepper, 2 avocados, halved and pit removed, cilantro for garnish
Fry the veggie bacon low-medium until crispy, cool and chop into small pieces. Combine with beans (rinsed), tomatoes, mango, red pepper, shallot, lime juice, olive oil, salt and pepper.
7. CORN and TOMOATO STUFFED AVOCADOS
1 tomato ch, 1/2 c corn kernels, 1/4 c feta cheese crumbles, 1/4 c cilantro ch, 1 tbsp lime juice, salt and pepper, 2 avocados, halved and pitted
Preheat broiler. Combine well the tomato, corn, feta cheese, cilantro, lime juice, salt and pepper. If desired broil for 3 to 4 minutes.
8. CAPRESE STUFFED AVOCADOS Yield: 4 as a main salad or 8 as an appetizer
1 pint of cherry tomatoes halved, 8 oz mozzarella pearls or ciliegine, ½ cup of basil garlic oil sauce , adjust to taste, 4 avocados remove pitt and peel, lettuce or salad greens, 4 – 6 tbsp balsamic vinegar reduction sauce (BVR), salt and pepper.
Mix well tomatoes, mozzarella pearls or ciliegine with the basil oil. Drizzle avocado halves with BSR.
Basil oil sauce – inspired by pesto made without parmesan or pine nuts in the south of Ecuador. Use to add a burst of flavour a. drizzle on top of a aprese salad b. dipping sauce for bread. c. on top of grilled meat or fish d. drizzle over soups, roasted vegetables, grilled cheese sandwiches or pizza f. mix it with rice for a delicious basil garlic rice.
Place 1 large bunch of basil (~ 2 cups of packed leaves), ½ cup – 1 cup olive oil (adjust based on the thickness level you prefer), and 1-2 garlic cloves (more if garlic lover), and salt in a blender or mini-food processor, mix until you have smooth sauce. Use within 24-48 hours for freshest flavour or refrigerate.
Balsamic vinegar reduction – More intense flavour and thicker consistency, a reduction adds a burst of flavour: drizzle on salads or vegetables, a glaze on meats, with olive oil for dipping with bread or improve the taste of not so great balsamic vinegar by reducing it. Infuse additional flavors into the vinegar: a. garlic – add a lightly crushed whole garlic clove b. sprigs of herbs.
Start with 2 cups of balsamic vinegar and optional garlic or herbs (thyme, oregano, basil), cook over medium low heat (about 30 minutes to reduce to half). The longer you cook it, the thicker and more concentrated it will become. You should at least cook it until it reduces by half, it will still be liquid, but will start to coat the pan and a spoon. For a thicker glaze or liquid honey consistency, reduce to a quarter. The yield depends on the taste, flavor and consistency that you prefer.
9. GRILLED TEXMEX AVOCADO
4 avocados. 16oz Old El Paso refried beans, 10oz Old El Paso red enchilada sauce, 1c sh cooked chicken, 1c sh Mexican cheese, 1 c crumbled queso fresca, 1 c ch green onions.
Halve avocados and grill on high for 2 minutes. Add each filling on top of each other and grill 2-3 minutes to melt cheese. Sprinkle queso fresca and onions.
10. CHICKPEA SALAD STUFFED AVOCADOS Serves 2
1 c cooked chickpeas, 1 c garlic m, 1/2 c grated carrot, 1 green onion, thinly sliced, 1/2 tsp olive oil, 1 1/2 tbsp Lime juice, 1 tsp tamari, dash of cayenne pepper, black pepper, 1 large or 2 small avocados, 1/4 c cilantro, roughly chopped
Roughly mash the chickpeas using a strong fork. Leave about half whole. Stir in garlic through to pepper.
Slice the avocado(s) in half, remove the pit and scoop out the flesh from each half with a spoon. Dice the avocado flesh into small cubes. Mash half of the avocado into the chickpea mixture then gently fold in the rest along with the fresh coriander.
Spoon the mixture into the empty avocado skins and serve immediately.