Chunky Avocado Toast with Crispy Chorizo & Fried Capers
Serves 1, multiply as needed
Ingredients
2 slices whole grain bread
2 tablespoons extra virgin olive oil
1/4 cup diced Spanish chorizo
1 tablespoon capers
1 medium sized ripe avocado (such as Hass)
Kosher or flaky sea salt and fresh lime juice, to taste
Directions
Preheat a heavy skillet over medium-high heat. Add the oil and the slices of bread and fry in the oil until golden and toasted on all sides. Remove bread from pan and set aside.
Add the diced chorizo to the hot pan, and cook until crispy. Add the capers in right at the end, and saute just for a few seconds until they crisp and pop. Remove from heat.
Peel and dice the avocado into large chunks. Pile on the toast, then top with the fried chorizo, capers, and any oil from the pan. Sprinkle with salt and a good squeeze of lime.
Serve immediately.
Avocado & Red Onion Salad
Serves 6
Ingredients
4 ripe Hass avocados
1/2 red onion, peeled and finely sliced
1 large lime, juiced
2-3 tablespoons olive oil
Kosher salt and black pepper
Directions
Cut avocados in half, remove the pit, and cut in half again. Slide off the peel and slice lengthwise. Scatter avocado slices on a serving platter.
Top with sliced onions.
Drizzle with lime juice and olive oil. Season generously to taste with salt and pepper.
Serve immediately with additional lime wedges.
Creamy Avocado Mint Pasta
Serves 2-4
Ingredients
1/2 pound small shaped pasta (such as penne or orrechiette)
2 ripe avocados
3/4 cup fresh mint leaves, rinsed and patted dry
2 large cloves garlic, peeled
1 large lime, juiced
1/3 cup extra virgin olive oil
1/3 cup warm water
1/2 teaspoon red chile flakes (optional)
Kosher salt to taste
Directions
Bring 4 quarts of salted water to a boil, and cook pasta according to package timing for "al dente."
While the pasta cooks, prepare the sauce: In a food processor or blender, combine the avocados, mint, garlic, lime juice, olive oil, water, and chile flakes, if using. Puree until very smooth, adding a tiny bit more warm water a tablespoon at a time if it is too thick. You're looking for a sauce with the consistency of a loose mayonnaise.
Season with kosher salt and puree again to combine evenly.
Add the sauce to the cooked and drained hot pasta and toss to coat. Divide into plates and garnish with a bit of fresh mint and a pinch of chile flakes.
Guacamole with Fresh Mango and Pomegranate
Ingredients
1/4 red onion, finely diced
1/2 jalapeño, seeded and finely minced (Use more if you like it super spicy!)
1 teaspoons kosher salt
1/4 cup finely chopped fresh cilantro
3 ripe hass avocados
1/2 mango, dice into 1/2" cubes
1/3 cup fresh pomegranate arils
1 tablespoon fresh lime juice
Directions
Combine the onion, jalapeño, salt, and 1/2 the cilantro in a molcajete or bowl and mash together to form a paste.
Add the avocados, and mash into the paste until evenly incorporated (I like to leave it a little bit chunky, but keep mashing if you prefer it super smooth.)
Fold in the diced mango, pomegranate arils, and remaining cilantro. Mix in the lime juice, and then taste and adjust seasoning if necessary.
Chilled Fresh Pea Soup with Crab & Guacamole Salad Recipe
Serves 4
Ingredients
Extra virgin olive oil
3 leeks, tough green parts removed, rinsed well, and tender white and green parts thinly sliced
3 garlic cloves, crushed
3 celery ribs, sliced
4 cups low-sodium chicken broth (homemade if you've got it!)
4 cups fresh or frozen peas
1 pound sugar snap peas
Juice of 1 large lemon
1 cup heavy cream
Kosher salt
Freshly ground black pepper
For the salad
1/4 cup cilantro, roughly chopped
1 jalapeno, seeded and finely minced
Juice of 2 limes
1 teaspoon kosher salt
1 pound pasteurized crab meat (use jumbo lump if you're feeling fancy or regular claw meat for a more affordable option
2 ripe avocados
Directions
In a large heavy-bottomed pot, heat the olive oil and add the leeks, garlic, and celery ribs. Saute until tender but not colored, about 5 minutes. Pour in the chicken broth and let simmer 15 minutes until all vegetables are very tender.
While the vegetables simmer, prepare an ice bath by placing a large bowl in a roasting pan and filling the pan with ice and water.
Add the peas and sugar snaps to the soup, and let simmer 3-5 minutes until tender, but still bright green. Immediately remove from heat, stir in the lemon juice, and puree using an immersion blender or in batches in a blender. Pour the soup through a mesh strainer into the ice bath and stir to chill. Transfer the soup in batches to the ice bath and stir to chill. Stir in the heavy cream. Taste and season with kosher salt and black pepper as desired (remember that the savory crab salad will add a lot of flavor so you may prefer to keep the soup a little on the blander side).
Can be prepared up to 48 hours in advance (store in an air-tight container in the fridge and stir before serving.)
Prepare the crab salad just before serving:
Whisk together the cilantro, jalapeno, lime juice, and kosher salt. Gently toss with the crab meat. Dice the avocado and delicately fold into the crab salad.
To serve: divide the crab salad and pile into the center of a shallow bowl. Pour the soup around the salad and serve. (You can also serve the soup in a small container along with the plate and let each guest pour it for himself at the table.)
fame). I ended up not really liking the book as much as I expected. In fact, I didn't really like it at all. The story was fine initially, but I expected something spookier and felt like many parts of it were left unexplained and unexplored. Even with suspension of disbelief, much of it just really didn't make any sense. The final third of the book, in particular, was stupid, and rushed, almost as if it had been written in haste just to get it over with or like she just grew bored. 
Spicy Shrimp and Avocado Salad Sandwiches
Makes 6-8 sandwiches
Ingredients
1.5 pounds clean and peeled small shrimp (I love Laughing Bird hand-peeled shrimp, which are humanely farmed shrimp completely free of mercury, sulfates, or other nasty things.)
2 teaspoons Old Bay seasoning
1 teaspoon smoked Spanish paprika
1 tablespoon cooking or olive oil
1 red onion, finely minced
1 large Florida avocado, diced into about 3/4" cubes
1 cup minced celery (about 2 stalks)
1 bunch roughly chopped watercress (or arugula)
1/2 cup mayonnaise
1/2 cup plain Greek-style yogurt
zest and juice of 1 large lemon
1 tablespoon grainy or Dijon mustard
2 teaspoons apple cider or red wine vinegar
2 garlic cloves, minced or pressed
1 teaspoon Oregano
1 teaspoon Cayenne pepper
Kosher salt
Ground Black pepper
Kaiser or Whole Grain buns for serving
In a large bowl, toss the clean and peeled shrimp with the Old Bay and paprika.
Over medium-high flame, heat the oil in a large dutch oven or skillet and add the shrimp. saute until cooked thoroughly. Remove the shrimp from the pot and place in a large clean bowl. Reserve the liquid from the pot.
To the bowl of shrimp, add the minced red onion, diced avocado, minced celery, and watercress.
In a smaller separate bowl, whisk together the mayonnaise, yogurt, lemon zest and juice, mustard, vinegar, garlic, oregano, and cayenne. If too thick, add a tablespoon or two from the reserved cooked shrimp liquid.
Pour the dressing over the shrimp and watercress mixtures and toss to coat well. Season with Kosher salt and freshly ground black pepper as desired.
Serve the salad piled into Kaiser or Whole Grain buns for serving as a sandwich or serve in small bowls as a salad.
There is a little seafood restaurant in the West Village that I've been to about a half-dozen times, each time ordering the exact same meal. The restaurant is called Fish, and the meal consists of raw oysters, an ecstatically good appetizer called "Angels on Horseback" (oysters, wrapped in bacon, broiled to a crisp, then served topped with horseradish and cocktail sauce), and a giant lobster cobb salad for my main. We also usually go through a couple bottles of the same vinho verde--a light, slightly-green hued Portuguese wine. For dessert, I admit to sometimes getting a second order of the aforementioned Angels on Horseback.
I chose peppery baby arugula for my salad and topped it with rows of crisp and crumbled bacon, tiny round grape tomatoes, diced avocados, and the rock shrimp--which I seasoned with lemon juice and sauteed in bacon fat. I would have added a hard-boiled egg, but I got impatient and decided to skip it. I confess that I completely forgot about the container of crumbled Gorgonzola hidden behind the milk.
Rock Shrimp Cobb Salad
Serves 2, generously. Can be doubled as necessary.
Ingredients
For the Salad:
4 strips center cut bacon
1 pound rock shrimp, peeled and deveined
Juice of 1 half lemon
1 avocado, diced
1 cup grape tomatoes, washed and dried
1/4 cup of crumbled Gorgonzola cheese (optional)
5 cups baby arugula (can also use watercress, upland cress, chopped romaine, etc.)
For the dressing:
1/2 cup coconut milk
2 tablespoons mayonnaise
2 teaspoons Dijon mustard (preferably creamy, not grainy)
1 teaspoon lemon juice
1 teaspoon honey
1 teaspoon smoked Spanish paprika
1/2 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon onion powder
Freshly ground black pepper
Kosher salt
Directions
Prepare the dressing: Whisk together all the dressing ingredients until fully combined. Taste for seasoning, adding salt and pepper as necessary. Set aside.
Fry bacon over medium heat in a heavy-bottom skillet until crisp throughout. Remove from the pan and let cool slightly before crumbling. Set aside, reserving the bacon fat.
Raise the heat to medium high and add the rock shrimp to the hot bacon fat. Saute for 1-2 minutes, until the shrimp are fully cooked and opaque. Add in the lemon juice and toss well to coat. Remove from the heat and let cool.
Assemble the salad: Fill a large bowl with the arugula. Arrange the shrimp, avocado, tomatoes, crumbled bacon, and Gorgonzola (if using) in single rows above the arugula. Serve with the dressing on the side. Just before eating, toss the salad with a 1/4 cup of the dressing, reserving the rest on the side for guests to serve themselves.
JK's Salmon and Avocado Salad
I had a good piece of leftover grilled salmon in the fridge when I came up with this recipe, but you're welcome to use whatever you have in your fridge or pantry. This could work just as well with smoked salmon fillets (not lox) or canned salmon or tuna (drained). You could even use chicken or tofu, if you're so inclined. The key is really in the combination of fresh flavors...
Ingredients (for one, multiply if serving more)
4 to 5 ounces of grilled salmon
2 garlic cloves, crushed
1/2 cup grape or cherry tomatoes, halved
1/2 ripe avocado
3 tablespoons sour cream
1 teaspoon dried oregano
1 teaspoon crushed red pepper or hot chili oil
1 handful chopped Italian parsley
3 tablespoons chopped scallions
1 teaspoon smoked Spanish paprika (optional)
Course sea salt
Crushed black pepper
Extra Virgin olive oil
1. Flake the salmon and drizzle with a 1-2 count* of olive oil. Toss with a pinch of sea salt and a dash of black pepper, then set aside.
2. Preheat a large skillet over low heat then add three counts of olive oil. Raise to medium-high and toss in the garlic cloves, shaking around in the pan and cooking until just golden.
3. When the garlic is ready, add the crushed red pepper and cook for another 15 seconds.
4. Add the seasoned salmon to the pan. Squeeze about half the lime juice in and add the tomatoes and scallions. Saute for one or two minutes, just enough to let all the flavors meld (as the fish should already be cooked).
5. Remove from heat and let cool for a few minutes. Transfer everything
into a large bowl and add the sour cream, blending until just combined. Add the
paprika if using, and test for seasoning. Adjust accordingly with sea salt and pepper.
6. Mix in the diced avocado cubes and your done! Serve on crackers or over
a bed of mixed greens with a few extra tomatoes and a wedge of lime on the side.
*A 1-2 count is literally that: Count while you drizzle the oil. So for two
counts, you count to two, for four counts, you count to four, etc. It's not
exact, nor should it be. Try not to rely too much on measurements and instead
work on getting comfortable with the ingredients, judging for yourself what
seems about right. Trust your instincts.
