I just got my CSA farm box yesterday. Additionally my freezer is packed, as is my 'fridge.
Blessings of riches for sure, but the quantity of food in my house right now is over the top!
The 6 little avocados I bought last week went from rock hard to perfect in a day or two. I like them less ripe than most people, so they went into the 'fridge immediately. . .where they continued to ripen and soften! I decided to use 2 today then saw lots of other vegetables to add to the mix. . .
I often wish I could cook more simply but I doubt it will happen. As much as I admire all aspects of minimalism -so far- my brain just won't go or stay there.
So, for this recipe, it began with these ingredients all rough chopped into my blender jar:
2 stalks celery
2 medium carrots
2 roma tomatoes
6-8 garlic scapes
1/3 large green pepper
1 big garlic clove
1 bunch of basil
1 bunch flat leaf Italian parsley
Use a vegetable peeler to take only the bright yellow layer of the lemon peel and added all the juice. Add 2-3T spicy ranch dressing. Blend that until well combined.
In a medium bowl, finely chop 2 avocados. (yes, I used 2, the second is tucked in between the basil and the bottle of dressing) Add 3oz. of sharp flavored shredded cheese and 3oz. of finely chopped pistachios (or walnuts) Sprinkle with Himalayan pink salt.
Pour in the blender contents, fold everything together until well combined. Some of the liquid rose to the top so I tilted the bowl and absorbed that with a bunched up paper towel. It was great on toasted sourdough bread but could also be served like salsa or guacamole with tortilla chips. . .Lin
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