Not exact matches
Ingredients 1 poblano chile 1 small onion, peeled and halved 1 large, ripe
California Avocado, peeled, pitted and quartered 2 cups vegetable stock (or chicken stock or water) 3 tablespoons
chopped cilantro 1 teaspoon ground coriander Zest of 1 lime Juice of 1 lime, plus more to taste Kosher salt 1/2 cup Mexican crema (or sour cream)
Toppings: cilantro leaves, salted and roasted pepitas (shelled pumpkin seeds) Instructions
And a grilled
California Avocado stuffed with
chopped strawberries and
topped with a drizzle of balsamic vinegar.
Makes 4 servings Ingredients 4 ounces bittersweet chocolate,
chopped finely 1 teaspoon instant espresso powder 2 ripe Fresh
California Avocado, seeded, peeled and diced 1/3 cup plus 2 tablespoons pure maple syrup 1/3 cup unsweetened coconut milk 1/4 cup unsweetened cocoa powder 2 teaspoons of Kahlúa (optional) 1 teaspoon vanilla extract 1/4 teaspoon sea salt, plus more to taste Whipped cream, for
topping Shaved bittersweet chocolate, for
topping Directions
All that you have to do to make it is
chop up some herbs and veggies, rinse and drain some beans, mix the salad ingredients together, blend all the dressing ingredients in a blender, then mix the dressing with the salad and finish it off by
topping it with sliced
California Avocados.
Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of toasted sesame oil 1/2 cup kimchi, drained and coarsely
chopped 1 ripe
California Avocado, peeled and sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional
Toppings (if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..