A friend of mine once said,
"I'll order something from a menu with ingredients that I'm not crazy
about if the dish has avocado." I kind of feel like that too – avocado is
one of my favorite foods. I especially love when Dan makes egg wraps with
sliced fresh avocado and salsa – it's the best.
A couple weekends ago I took
a trip up to Fargo to visit my dad. We had a nice afternoon; we sat on his
patio and talked, went out to lunch and then just hung out. My favorite part of
the conversation was when we talked about our first car.
My first car was a red
convertible – it was totally smashed on one side but the top worked and the
motor was sound – that's all I cared about. My parents purchased the car for me
but I was responsible for keeping it running – lots of good life learning
lessons.
These days our garden is over flowing with lettuce, spinach, kale, collard greens, herbs and radishes. I hate that my carrots did not come up but at last count I had 5 acorn squash which are about 6 inches and growing. We've harvested 2 heads of broccoli, and a gallon bag of green beans (which we will be eating this week).
Our tomato plants are loaded and we've been eating cherry tomatoes in our salads for a few weeks now. The red, yellow and green peppers are coming along nicely and I noticed just today that the thai chili peppers are going crazy. I'm excited about this year's harvest (ok I'm excited about every harvest what can I say).
But I digress, on Sunday
night Dan and I did a joint cooking. He had a Greek bruschetta recipe from the
Blue Zone, which he wanted to try and I was hungry for portabella mushrooms on
the grill.
The bruschetta was delicious;
the bread was perfectly grilled and topped with fresh tomatoes, kalamata
olives, garlic, and olive oil – yum definitely high marks on that one.
The mushrooms turned out as
well. I started by marinating 3 large caps in balsamic vinegar, olive oil, cumin,
garlic, paprika and black pepper for about 20 minutes, turning them
occasionally to evenly coat them.
While the mushrooms were
marinating I made an avocado chimichurri sauce with fresh parsley from the
garden, olive oil, garlic, red pepper flakes, lemon juice and avocado. This was
a definite do again recipe. I loved the combination of zesty balsamic flavor
with the creamy avocado – so delicious.
If you are not familiar with
the Blue Zone you can check out their website here:
To get the full recipe for
the mushrooms hop over to The Minimalist Bakers site here:
Thanks for stopping by!
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