Tag Archives: avocado

Tuna Salad and Avacado on Asiago Thyme Bread

Bill:  There is a new bakery in Stevens Point that makes great bread and other yummy treats.  The Main Grain Bakery is located next to Emy J’s and is the only place that I’ve been buying bread lately.  One of our favorite breads is Asiago Thyme.  It’s really good and smells great.  I used it this week to make a toasted sandwich in the oven.  I started out by making some Tuna Salad.  I chopped up carrots and celery and then added onion flakes, dill weed, smoked paprika, mustard, mayo and a couple of cans of tuna.  With the tuna salad complete, I decided to top a nice think slice of bread with half an avocado.  I added a layer of tuna salad and then topped it with shredded cheddar cheese.  I toasted it in the oven for about 12 minutes on 350 and then broiled the top for a couple of minutes.  It made a great sandwich.

Fresh Mozzarella Salad W/ Avocado, Roasted Corn & Tomato

jillpickle:  I needed a vegetable side dish for a dinner party so I found this on the Food Network website.  It sounded perfect for our meal- fresh vegetables and not too much fuss!  I liked the way the corn was cooked, soaked in water and roasted in the oven, husks on!  This dish was really tasty and it had the interesting combination of fresh mozzarella cheese and avocado making this creamy and the basil and lemon which brightened up and enhanced the other ingredients.  I did leave out the parsley but added chives.  (My garden parsley went missing!!!)  I would definitely make this again!

Seviche-Style Shrimp and Avocado Tacos

Katie:  These tacos are easy enough to make in the dark!  I was just getting out the ingredients to make these tacos, the thunder and lightning growing more intense in the background, when the electricity went out.  I wasn’t sure how to use our electricity box to turn the electricity back on, and Flori was gone, so I got out a few candles (it was dark from the storm) and kept going.  Fortunately, I had precooked shrimp, so I didn’t have to use the stove at all.  These turned out pretty good.  I doubled the amount of tomatoes and added one chopped red pepper.  This was an easy meal which was great for a hot and stormy summer day!

Buttermilk Avocado Salad Dressing

Matthew:  Now that it’s summer, I’ve started getting a half box of vegetables every week from my CSA, Vermont Valley Community Farm.  Early in the season, they send out lots and lots of salad greens.  To keep things interesting, I thought I would test out some homemade salad dressing recipes this year.  I started with this recipe from a Sprouted Kitchen post.  It’s super easy to make.  You just throw everything in the blender.  I wanted to make a lot of dressing, so I sort of tripled the recipe, adding 3 avocados, ~1 cup of buttermilk, 3T honey, 3T apple cider vinegar, juice of two limes, and salt and pepper to taste.  The amounts I used seemed to work well and it was really delicious on spring mix greens with some sunflower seeds and raisins.

Blackened Salmon Sandwich

Bill:  I wanted to make some fish on the grill and decided to try this recipe.  I followed the recipe somewhat but not exactly.  To start with I mashed up an avocado and mixed it with 2 tablespoons of Hellmann’s canola mayonnaise.  I used half of this mixture the first night and put plastic wrap over the mixture to save half for the second night.  I actually didn’t use salmon, but substituted tilipia and fresh cod for the two nights of grilling.  I used the gas grill and a special grid that keeps the fish from falling through the regular grid.   I lightly seasoned the fish with a barbecue rub before grilling.  I also toasted the whole wheat buns on the grill.   The end result was a very good sandwich which Jill and I really liked.  I’ll definitely make this recipe again maybe next time with salmon.

Green Soups

Matthew:  Winter is always a good time for making soup, but I wanted something more fresh tasting after eating so many root vegetables over the past few months.  Luckily, I found two good recipes for green soup–the first from Nigella Lawson and the second from Jónsi & Alex.  Nigella’s soup was a pea pesto soup that only took about 15 minutes to make.  You just boil peas and then blend them with pesto.  I used four ice cubes of my homemade frozen pesto.  Jónsi & Alex’s soup was a carrot spinach soup with avocado and tomato.  I didn’t have a juicer, so I bought some carrot juice and then blended in the spinach, a garlic clove, some olive oil, and the juice from half a lime.  The diced tomato and avocado go in the bowl when serving.  Both soups were very spring-like and delicious!

Grated Carrot Salad with Avocado

Bill: When we ate at Cafe 27 last weekend, I had a side order of Grated Carrot Salad. It’s not something I would normally try, but it had an interesting flavor.  One of the co-owners of Cafe 27 has based her recipes on a cookbook used by Rose’s Bakery in Paris.  In fact she took a trip to Paris to check out the bakery before opening Cafe 27 last year.  So… I checked out the cookbook online and looked for a carrot salad recipe.  I followed the recipe and used turkey in place of the chicken.  Next time I’ll add cilantro and shallots to spice it up a little more but it was tasty!