Ingredient: Avocado

Buttermilk Avocado Dressing

Buttermilk Avocado Dressing
Print Recipe
Servings
1 Cup
Servings
1 Cup
Buttermilk Avocado Dressing
Print Recipe
Servings
1 Cup
Servings
1 Cup
Ingredients
Servings: Cup
Instructions
  1. Heat a small fry pan and add the olive oil, swirling to coat the bottom of the pan.
  2. Add the garlic and saute for 2 minutes or so. The garlic should be fragrant but not brown. Remove from heat and allow to cool for a few minutes.
  3. Scoop the avocado flesh into a deep bowl or the pitcher of a blender. Add the buttermilk and cooled garlic and olive oil mixture.
  4. If using the bowl, blend with an immersion blender until smooth. If using a blender, whirl until smooth.
  5. Add the herbs and spices, if you choose, along with a pinch of salt. Whirl/blend one more time and give it a taste.
  6. Adjust the seasonings to your liking and transfer to a bowl or jar with a tight fitting lid. Refrigerate for an hour or so to let the flavors get better acquainted.
  7. Serve as a dressing on salad, a sandwich spread, a dip for veggies or chips, a topping for chicken, or just lick it off of a spoon.
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Black Bean Burgers

Black Bean Burgers
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This is a basic bean burger that can be customized as you see fit. Change the seasonings, change the binder, heck, even change the bean. Perfect for "Meatless Monday" or any other day of the week.
Servings
4
Servings
4
Black Bean Burgers
Print Recipe
This is a basic bean burger that can be customized as you see fit. Change the seasonings, change the binder, heck, even change the bean. Perfect for "Meatless Monday" or any other day of the week.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Place the oats and garlic in the bowl of a food processor. Pulse until they are coarsely chopped.
  2. Add half of the beans, the egg and the cumin to the bowl. Process until it is a fairly smooth paste, scraping down the bowl as needed.
  3. Put the bean paste into a medium bowl. Add the chopped onion, cilantro, and the remaining whole beans. Grate half of the cheese finely and add to the bowl. Stir everything until the mixture is well mixed.
  4. Scoop the mixture out into 4 equal portions. Gently form into pattys. Spray a plate lightly with the cooking spray. Place the burgers on the plate cover with plastic wrap and chill for at least 1 hour (more won't hurt).
  5. Heat a large non-stick skillet over medium- high heat. Add the olive oil and swirl to coat the pan. Place the burgers in the pan and cook without moving for 3 or 4 minutes. They should be nicely browned.
  6. Flip the burgers and cook for another 3 - 4 minutes. Thinly slice the remaining cheese and place a slice on each of the burgers. Cover for 2 minutes or until the cheese is melted.
  7. Put the bottom of the bun on a plate. Top with the shredded lettuce and drizzle with the salsa. Place the burger on top and add the tomato and avocado and serve.
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Southwestern Quinoa Salad

Southwestern Quinoa Salad
Print Recipe
The nutrition of quinoa and the flavors of the southwest come together in a healthy and flavorful meatless main dish salad. It's also great as a side dish.
Servings
4
Servings
4
Southwestern Quinoa Salad
Print Recipe
The nutrition of quinoa and the flavors of the southwest come together in a healthy and flavorful meatless main dish salad. It's also great as a side dish.
Servings
4
Servings
4
Ingredients
Dressing
Servings:
Instructions
  1. To roast Poblanos: Place poblanos under the broiler for 10 minutes or so, turning as the skin blisters. It should be blistered on all sides. Remove the peppers to a shallow bowl and cover with plastic wrap. Allow to sit for 5-8 minutes. At this point the skin should come off easily. Remove the stem and seeds and chop.
  2. Put the quinoa, bell peppers, poblano, onion, corn and black beans in a large mixing bowl. Toss to combine.
  3. Add the avocado and cilantro to the bowl and toss gently to combine.
  4. Pour the canola oil into a small fry pan. Add the garlic and the cumin seeds and heat over low heat until the garlic stats to sizzle. Remove from heat (do not let the garlic brown) and set aside to cool before adding to the dressing jar.
  5. Combine all of the dressing ingredients in a jar with a lid. Cover tightly and shake until ingredients emulsify.
  6. Pour the dressing over the ingredients in the bowl and toss gently to combine.
  7. Cover the salad and chill for several hours. Remove from refrigerator 15 minutes before serving. This serves 4 as a main dish and 6 or more as a side dish.
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