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Did you check out our brand new In Season newsletter? We kicked it off with lemons. This week we are going creamy and rich with avocados. I love them and am probably featuring them a bit too much this week, but if you do not share my passion or can’t find them in your region right now, most of these meals do not require the avocado. Although I will argue life is a bit more decadent and nutritious with them.
Avocado Cream and Avocado Wasabi Cream are luscious toppings that bring their own personality to the Quinoa Patties and Lemon Salmon, mix and match them if you dare. The Wasabi Avocado accompanies the Sesame Stir Fry ever so nicely too.
Feta-Guacamole takes the mashed avocado dip to a new addictive level. Dollop it on Squash Tortilla Soup or smear it on the Breakfast Quesadillas. Keep the Guac from browning by drizzling the top with lemon juice and sealing it against a lid or plastic wrap.
The classic bistro Citrus-Avocado Salad makes many appearances in the summer, but really it is winter’s way of reminding us that despite the weather the world is bright, rich and zingy! The Avocado & Garbanzo Salad is velvety, yet chunky with hints of mustard bites throughout.
Magenta beets are lovely this time of year. Boil and whirl them into an addictive Beet Hummus. You can also chop them with cauliflower in the Red + White Quinoa Salad, which becomes a pretty medley of pinks by the time it is tossed together.
A tangy, sweet delight of a salad is the marinated Honey Mustard Kale Salad. Fold strips of Kale into Mashed Potatoes and sear Peppercorn Steak. Top it all with Caramelized Onions & Broccoli. Double the onions you melt down and stuff into Sweet Onion Quesadillas.
For a make ahead breakfast or snack on the go try the Seeduction Granola and then ball it up into Granola Drops.
Whether you are enjoying buttery smooth avocados, brilliant beets, nutrient-packed kale or caramel-sweet onions, I hope it is a bright and beautiful week.
Cook seasonally. Eat consciously. Live well,
