Avocado Cream

Ingredients:

• 1 ripe avocado
• 1/4 cup sour cream
• 1/4 heavy whipping cream
• 2 tablespoons lime juice (1.5 to 2 limes)
• 1 large dollop Gourmet Gardens® Fresh Garlic Paste
• 1/2 teaspoon Redmond's Real Salt
• 1/2 teaspoon McCormack's Peppercorn Medley
• 1/4 teaspoon McCormack's Chipotle Pepper

Directions:

Halve, de-seed, and scoop out the flesh of the avocado.  Place in a processor cup (I used a NutriBullet Pro 900).  Add the rest of the ingredients.

When juicing the lime, use a reamer to also get some of the pulp from the halves of the limes.  I had to add a bit more lime juice to have everything come together.

Pulse and then mixed until thoroughly whipped.  Will be fluffy and light.


Myrtle's Note:  I wanted avocado on a taco but in a light way, since I was also going to be using goat's milk cheese.  This was my solution, not quite dressing or sauce.  More of an airy whipped cream.


Yield: 10-12 servings

Adapted from:  https://patijinich.com/recipe/boston-lettuce-salad-with-avocado-dressing-candied-pineapple-and-spicy-pumpkin-seeds/

Black Bean and Corn Relish

Ingredients:

• 1 can cooked black beans, drained and rinsed
• 1 can's worth Trader Joe's Frozen White Corn
• 2 tablespoons minced red bell pepper
• 1 teaspoon minced garlic
• 6 tablespoons chopped green onions
• 3 to 4 tablespoons chopped fresh cilantro leaves
• 2 tablespoons fresh lime juice
• 1/4 to 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions:

Mince garlic and set aside.  Drain and rinse the black beans and set aside.  Thaw corn and set aside.  Mince red bell pepper and set aside.  Hope green onions and set aside.

Combine all ingredients in a medium bowl and toss well. Adjust seasonings with salt and pepper.

Refrigerate relish for 30 minutes, stirring occasionally, before serving.


Myrtle's Note:  I wanted a black bean and corn relish recipe, but only found a black bean one that had what I wanted in it, so I tweaked Emeril a bit.  The longer it sits, the better it gets.  I just loved it the second day!


Yield: 6 servings

Adapted from:  http://emerils.com/126948/black-bean-relish

Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette

Salad Ingredients:

• 4 large ripe tomatoes (or 20 cherry tomatoes)
• 2 ripe large Hass avocados
• 1 large red onion
• 2 cups arugula leaves
• 1 teaspoon ground cumin
• 1/4 cup freshly chopped cilantro leaves
• Toasted Cumin Vinaigrette

Vinaigrette Ingredients:

• 1/4 cup fresh lime juice
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1 tablespoon cumin seeds
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup olive oil
• 1/4 cup avocado oil
• Redmond's Real Salt
• McCormack's Peppercorn Medley

Directions:

Cut the tomatoes into 1-inch chunks (or halve the cherry tomatoes) and set aside.  Halve the avocados, remove the pit, scoop the sides out and cut into 1-inch chunks and set aside.  Peel and thinly slice the onion, separating out the curved pieces, and set aside.  Lightly toast the cumin seeds and set aside.

[Do not use a blender to make this vinaigrette.]  Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl.  Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste.

Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.

Myrtle's Note:  I actually served this without the arugula and it was very, very well-received.  Other than not having the arugula, I swapped out one of the oils for avocado oil, since this is a recipe with avocados.  You end up with extra vinaigrette so you can have the salad a second day or use the vinaigrette with another salad.  My guests thought this had a very Mediterranean flavor.

Yield:  Serves 4

Source:  http://www.cookingchanneltv.com/recipes/avocado-salad-with-tomatoes-lime-and-toasted-cumin-vinaigrette.html