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.
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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.
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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?
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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?
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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.
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While many were disgusted by the idea of an avocado cocktail, I bet the majority of you would gladly eat avocado in the following form. Do you know what the dish pictured below is called?
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Today PartySugar stumbled across this avocado cóctel. Dan from The Food in My Beard based it on a drink recipe featured in the New York Times, but added cilantro to it.
Perhaps it's because I just ate lunch, but the chunks in the picture gross me out.
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Brighten up your weeknight with this fresh, flavorful take on a seafood salad. Seared scallops are served on top of a bed of peppery arugula and creamy avocado.
The dressing is made with pomegranate molasses, but if you can't find it at your specialty market, honey makes a lovely substitute.
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Give tuna salad a gourmet makeover by using fresh tuna instead of its canned counterpart. In this delicious dinner recipe, the tuna steak is seared in a fennel, black pepper infused olive oil. Grown up ingredients — capers, garlic, and black olives — are stirred into the mayonnaise based dressing.
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This delicious dish places thick slices of grilled steak on a bed tomatoes and avocados. Flavored with spicy chipotle peppers in adobo, it's kind of like a deconstructed fajita with no tortilla. The recipe is super simple and comes together in mere minutes.
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