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Posts Tagged avocado

Chicken and Avocado Mash Wraps

Many thanks to CSA member Kimberly DeMaria for this recipe that will make use of the lettuce in our shares as well as the cilantro in our herb gardens!

1 lb. boneless skinless chicken breast halves flattened to ½ inch thickness
2 Avocados halved, pitted, peeled and coarsely mashed
½ cup of fresh cilantro
2 limes
8 Romaine leaves, or the lettuce in the shares
½ cup sour cream
½ c sliced green onions
1 cup grape tomato halved
Tortilla chips, crushed

Heat a grill pan over, sprayed with cooking spray or brushed with olive oil over medium high heat.  Season the chicken with salt and pepper. Grill the chicken for 8-10 minutes or until cooked through.  Cover, allow to stand for three minutes, thinly slice.

In a bowl, mix the avocado, juice of one lime, and cilantro.  Spoon the mixture onto each lettuce leaf.

Top the mixture with the sliced chicken, sprinkle with lime juice from remaining lime. Top with sour cream, green onion, and tomatoes and tortilla chips.  Serves 4

 

From: Better Homes and Gardens

 

 

 

California BLT with Avocado and Basil Mayonnaise

Makes one sandwich:
3 slices bacon
2 slices good-quality white bread
1 tomato, the best you can find
1/2 ripe avocado
Iceberg lettuce
Basil Mayonnaise (recipe follows)

In a large skillet, fry the bacon until crisp. Drain on a plate lined with paper towels.
Toast the bread. Slice the tomatoes and avocado.  Top with the lettuce, tomato, bacon
and as many avocado slices as you are happy to eat. Place the other slice of bread on top and cut in half if desired.

From: the kitchen.com

Basil Mayonnaise:
Makes about 1/2 cup
1/4 cup packed basil leaves
2 tablespoons olive oil
1/2 teaspoon lemon juice
1 medium garlic clove, chopped
Zest of one lemon
1/2 cup mayonnaise

In a blender or small food processor, combine the basil, olive oil, lemon juice, garlic and lemon zest. Process until finely chopped and relatively smooth, scraping down the sides of the bowl occasionally. (Large, tough basil leaves will probably stay fairly chunky, which is fine.)
Place the mayonnaise in a small bowl and whisk in the basil mixture until thoroughly combined. Store in the refrigerator, where it will keep for up to a week, though the color will dull after 2 days.

Adapted from Orangette

 

Avocado Bacon Ranch Deviled Eggs

Recipe yields 1 1/2 dozen deviled eggs

9 hard cooked eggs
1 1/2 avocados peeled and pitted
2 tbsp. of ranch dressing
1 tbsp. of sour cream
2-3 scallions chopped
The juice of one lime 
Pinch of salt
4 slices of cooked extra crispy bacon

Peel and slice eggs length wise. Remove yolks and place in them in the bowl of the food processor. Set egg whites aside.  Add the remaining ingredients except the bacon… set that aside.  Pulse the filling until it is smooth,  add more ranch dressing or sour cream if the filling is too dry.  Pipe filling into egg whites and top with bacon crumbles.

From: Huffington Post

 

 

Tomato, Corn, and Avocado Salad

Serve this salad over a bed of greens and top with some sesame, or sunflower seeds.

1 ear corn (husk and silk removed; tip cut off)
2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
1 avocado, halved, pitted, peeled, and diced
2 scallions, thinly sliced
2 tablespoons fresh lime juice
1 tablespoon vegetable oil, such as safflower
Coarse salt and ground pepper

Stand the ear of corn in a large wide bowl with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.

from: Everyday Food

Marvin Woods Brussels Sprouts, Red Pepper and Avocado Salad

1 lb.  Brussels sprouts
1 c orange juice
½ c grape seed oil
½ c white balsamic vinegar
2 T agave syrup or honey to taste
2 small red onions thinly sliced
¼ c chopped fresh cilantro
½ jalapeno pepper, seeded and thinly sliced
1 avocado, diced
2 roasted red peppers, diced

 

Bring a large pot of water to a boil over high heat.

Meanwhile, remove there outer leaves of the Brussels sprouts and set aside cores for possibly another use. (stock pot)

Fill a bowl with ice water.

Blanch leaves in boiling water until bright green, about 40 seconds.

Remove with a slotted spoon, and then plunge into ice water until cool 15-30 seconds.

Drain leaves on paper towels and blot dry.

In a medium bowl whisk together the next 7 ingredients.

Place leaves in a salad dish, add avocado and red peppers.

Drizzle dressing over salad.  Season with salt and pepper.

Toss to combine.

 

Country Living: November 2012

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