Tri Not?

This tri-color salad is ridiculously easy—as well as delicious.

Endive
Radicchio
Arugula

That's it. Dress lightly with some vinagrete, salt and pepper.

Add chicken or some other protein to serve as a main course, especially for lunch.

The more cheese, the better!

Summer Squash Three Cheese Enchiladas Casserole
from Not your Mother's Slow Cooker Cookbook


Ingredients:
1 tbl olive oil
1 large onion, chopped
4 cloves garlic, minced
1 lb green zucchini or other summer squash, ends trimmed, and cut into 3/4 in thick rounds
1 lb yellow scalloped squash or other summer squash, cut into 3/4 in rounds
1 tsp dried oregano or 2 tbl minced fresh oregano
1/2 tsp ground cumin
1 cup fresh corn kernels, or frozen corn-thawed
2 cups finely shredded Monterey jack cheese
2 cups finely shredded cheddar cheese
1 bottle green chile enchilada sauce
1 dozen soft corn tortillas, each cut into 4 strips
8 oz queso fresco or rinsed and well drained mild feta cheese, crumbled


Saute onions in oil until soft, about 5 minutes. Add zucchini/squash and saute a few minutes until brown. Add the spices, garlic and corn. Remove from heat. 

Combine the Jack and Cheddar cheese.  Pour 1/2 c of the enchilada sauce mix into the slow cooker and spread it around.

Layer the 4 items, 1/3 tortilla strips, 1/4 enchilada sauce, 1/3 sauteed veggies, 1/4 cheese. Sprinkle 1/4 queso fresco on top of the layer. Repeat layers two more times, ending with the queso fresco. 

Cover and cook on HIGH for 2 hrs or on LOW for 4 hrs. The casserole will begin to brown around the edges, but do not allow it to burn.

Just another quinoa salad

Quinoa Salad with Apples, Walnuts and a whole bunch of other yummy stuff

from Finecooking.com

Ingredients:
1-1/2 cups quinoa, preferably red 
Sea salt 
5 Tbs. extra-virgin olive oil; more as needed 
1 large red onion, quartered lengthwise and thinly sliced crosswise 
2 Tbs. balsamic vinegar 
4 oz. arugula, trimmed and thinly sliced (about 3 cups) 
4 oz. aged Gouda, finely diced (about 1 cup) 
3 medium celery stalks, thinly sliced 
1 large, crisp apple, such as Fuji or Pink Lady, cut into 1/2-inch dice 
1 cup walnuts, coarsely chopped 
1 cup finely diced fennel 
3/4 cup dried cranberries 
3 Tbs. sherry vinegar 
Freshly ground black pepper 


Directions:

---

In a bowl, rinse the quinoa with water, rubbing it between your fingers for about 10 seconds. Drain and transfer it to a 3-quart pot. Add 2-1/2 cups water and 1/2 tsp. sea salt and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, covered, until the quinoa is tender but still delicately crunchy, about 15 minutes.

Drain the quinoa and return it to the pot. Cover and let the quinoa rest for 5 minutes; then fluff it with a fork. Let cool to room temperature.

While the quinoa cooks, heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and a pinch of salt; cook, stirring frequently, until tender and brown around the edges, 6 to 8 minutes. Add the balsamic vinegar and toss with the onions until the vinegar cooks away, about 1 minute. Remove from the heat and let cool to room temperature.

In a large bowl, mix the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel, and cranberries.

In a small bowl, whisk the remaining 3 Tbs. olive oil with the sherry vinegar, 1/2 tsp. sea salt, and a few grinds of pepper. Add the dressing to the salad and gently mix it in. Let rest a moment; then season to taste with salt and pepper. Add more olive oil if the salad seems dry.

Ad-meyer this salad

Meyer Lemon Radicchio Salad
from Whole Living magazine


Ingredients:
1 Meyer lemon

• 1 cup chopped Vidalia onion
• 1 cup fresh parsley, chopped
• 1 15-oz. can rinsed and drained chickpeas
• 2 cups sliced radicchio
• 1/4 cup crumbled feta
• 2 tablespoons fresh Meyer lemon juice
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Directions:

Chop lemon into 1/2-inch pieces and remove seeds. In a medium bowl toss with onion, parsley, chickpeas, radicchio, feta, lemon juice, and olive oil. Season with salt and pepper. Toss to coat. Serve immediately.

Bento This!

Salmon Salad Bento Box

from Eating Well

1/2 cup boneless, skinless canned salmon, flaked (2 1/2 ounces)

1 tablespoon extra-virgin olive oil

1 tablespoon lemon juice

2 kalamata olives, pitted and diced

1 teaspoon minced red onion, or to taste

1 teaspoon minced fresh parsley

1 teaspoon rinsed and chopped capers

1/2 cup watercress, tough stems removed

1 ounce small gluten free or whole-grain crackers, (about 16)

1 cup mixed vegetables, such as bell peppers and carrots, cut into sticks

1 cup mixed grapes

1. Combine salmon, oil, lemon juice, olives, red onion, parsley and capers in a small bowl.

2. Pack the salmon salad, watercress and crackers in one medium container.

3. Fill another medium container with vegetables and grapes.

Just another quinoa recipe

Quinoa Patties

from Eatingwelllivingthin.wordpress.com

2 cups cooked quinoa (1 cup uncooked)

3/4 cup shredded cheddar cheese

1/2 cup low-fat cottage cheese

1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed)

3 eggs

3 tablespoons all purpose flour

2 green onions, including white parts

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

Olive oil for frying

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.

Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side. Makes approx. 10 burgers

Eggy-Nest Syndrome

Eggs in A Nest

from Barbara Kingsolver's Book Animal, Vegetable, Miracle

serves 2

1 cups uncooked brown rice

Olive oil – a few tbsp

1/2 medium onion, chopped, and

2 cloves garlic

2 thin carrots, chopped

4 cup dried tomatoes, chopped

1 really large bunch of chard, coarsely chopped

smoked paprika

red pepper flakes

salt and pepper

4 eggs

1. Cook rice with 2 cups water in a covered pot while other ingredients are being prepared.

2. Sauté onions and garlic in olive oil in a wide skillet until lightly golden.

3. Add and sauté for a few more minutes, adding just enough water to rehydrate the tomatoes.

4. Add chopped chard, mix with other vegetables and cover pan for a few minutes. Spice it up with red pepper flakes, a dash of smoked paprika, salt and pepper.

5. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.

6. Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes. Sprinkle some salt and pepper on the eggs. Remove from heat and serve over rice.

Slow Cook up some Indian

Curried Vegetable and Chickpea Stew

1 teaspoon olive oil
1 large onion, diced
2 all-purpose potatoes, peeled and diced
1 Tablespoon salt
1 Tablespoon curry powder
2 teaspoons brown sugar
1 Tablespoon ginger, peeled and grated
3 garlic cloves, minced
1 jalapeno chili (or other hot chili), seeded and minced
2 cups vegetable broth
2 (16-ounce) cans chickpeas, drained and rinsed
1 green bell pepper, diced
1 medium head of cauliflower, cut into bite-sized florets
1 (28-ounce) can diced tomatoes with their juices
1/4 teaspoon black pepper
10-ounces baby spinach
1 cup coconut milk

1. Heat the oil in a skillet over medium heat. Sauté the onion with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and sauté until just translucent around the edges.

2. Stir in the curry, brown sugar, ginger, garlic, and chili and cook until fragrant, about 30 seconds. Pour in 1/4 cup of broth and scrape the bottom of the pan to deglaze. Pour this onion-potato mixture into the bowl of your slow cooker.

3. To the slow-cooker, add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, the pepper, and the final teaspoon of salt. Stir to combine. The liquid should come half-way up the sides of the bowl; add more broth as necessary. Cover and cook for 4 hours on HIGH.

4. Stir in the spinach and coconut milk. Cover with lid for 1 minute to allow the spinach to wilt. Taste and adjust salt and other seasonings as needed.

Serve over rice.

Black Fried Rice with Ginger Tofu

Fried Black Rice and Ginger Tofu and Spinach

from Whole Living

• 3/4 cup black rice
• 1 1/2 cups water
• 1 bunch spinach, large stems removed and rinsed
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 3 tablespoons finely chopped fresh ginger
• 3 scallions, thinly sliced, white and green parts separated
• 1 pound extra-firm tofu, cut into six 1/2-inch-thick rectangles
• 1 tablespoon Sriracha sauce
• Lime wedges, for serving

Directions

1. Bring rice and water to a boil in a small saucepan. Reduce to a simmer, cover, and cook until rice is tender and liquid is absorbed, about 45 minutes. Let stand 5 minutes. Fluff with a fork and set aside

2. Steam spinach, covered, in 1 tablespoon oil over medium-high heat for 2 minutes; set aside. Saute garlic, ginger, and scallion whites in remaining oil until fragrant, about 1 minute. Add tofu and Sriracha and cook until tofu is golden, about 6 minutes per side. Remove and set aside

3. Add rice to skillet and cook over medium-high heat until crisp, about 2 minutes. Serve with spinach and tofu. Garnish with scallion greens and serve with lime.

Bean There, Done Patty

This is one of our go-to recipes when we want something hearty yet vegetarian. Great with pineapple rice seen from a previous post. They are kind of fussy, so we usually make a double batch so we can have leftovers for the next day (they keep well).

Cuban Black Bean Patties

from Cooking Light March 2007

2 cups rinsed, drained canned black beans (1 15 oz can)

1 garlic clove, minced

1/4 tsp ground cumin

1/4 tsp salt

1 large egg white

1/2 cup shredded Monterey Jack cheese with peppers

1/4 cup cornmeal

1/4 cup chopped red onion

1. Place 1 1/2 cups beans, garlic, cumin, salt in bowl. Partially mash with fork. Place 1/2 cup of remaining beans and egg white in food processor; process 30 seconds or until well combined.

2.Add bean puree to beans in the bowl, then add cheese and onion. Stir until combined.

3. Divide bean mixture into 4 equal patties. You may need wet hands to do this.

4. Put cornmeal in a bowl and dredge both sides of the patties in the cornmeal.

5. I usually chill my patties for 20 minutes or so because it helps them stick together while you are cooking them.

6. Once they have been chilling. heat heavy pan over medium high heat. Add some olive oil to pain and cooking patties about 3 minutes on each side.

7. Serve with plantains and pineapple rice for a delicious Cuban meal!

Beet this Salad

This is one amazing salad. The balance of sweet, pungent and salty flavors are perfect. I am not even a lover of blue cheese but I love it here. (You could substitute goat or feta if you can't take the blue). There really isn't a recipe for this one, just a list of ingredients. It's up to you how much of each you'd like to use. This salad is from Whole Living magazine.

-cooked lentils
-chopped celery
-blue cheese, crumbled (use a good one)
-toasted walnuts
-roasted beets, sliced (use two different colors if possible)

You Butter Nut Squash This Gratin

How can you improve the flavor of a perfect, sweet delicious butternut squash? One word: cheese.
Well, okay, in addition to cheese, this fall-themed Bon Apetit squash gratin recipe also includes leeks. Yes, leeks. And nuts. Just put them all together in a dish and let that sweet, sweet cheese melt all over it.
This recipe serves 8-10 so feel free to half the ingredients if you're just cooking for two or three. Or four.

Ingredients:

- 3 1/2 pounds butternut squash (about 2 medium), peeled, seeded, cut into 3/4- to 1-inch cubes (8 cups)
- 2 tablespoons olive oil
- Coarse kosher salt
- 4 tablespoons (1/2 stick) butter, divided
- 3 cups sliced leeks (white and pale green parts only)
- 1 1/2 teaspoons chopped fresh sage
- 1 5.5-ounce log soft fresh goat cheese
- 1 cup heavy whipping cream
- 1/2 cup hazelnuts, toasted, husked, coarsely chopped

Preheat oven to 400°F. Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally with a nice spoon your grandma gave you, about 35 minutes.

Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat 11x7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese. If you want to do this ahead of time, it can be made 1 day ahead, but it's better when served fresh.

Preheat oven to 375°F. Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until both you and the gratin are heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled). Eat and feel guilty when your veins throb with cheese and cream.

There May O May Not Be Mayo in This Coleslaw (There's Not)

Traditional picnic/BBQ coleslaw is slathered in mayo, and sometimes that totally hits the spot. But other times, maybe you're not in the mood for all that white fatty stuff. That's why this coleslaw recipe from Gluten Free Goddess is dressed with oil and vinegar instead of mayo. It also throws in some apple slices for a nice extra touch.

Ingredients:

2 heaping cups chilled cabbage — ideally, some green and some purple- shredded thin
1 tart or sweet apple, peeled, julienned
1 smallish carrot, julienned
Half a smallish red onion, sliced thin
1/4 cup golden raisins or dried cranberries
3-4 tablespoons light and grassy extra virgin olive oil, as needed
1 tablespoon Champagne vinegar or apple cider vinegar, to taste
1-2 teaspoons organic raw agave nectar, to taste
1/2 teaspoon caraway seeds
1/2 teaspoon dill
A small pinch of cumin
Sea salt and fresh ground pepper, to taste

Toss all the fruits and veggies into a bowl and mix it up. Then drizzle with the olive oil, and sprinkle the rest of the seasonings on.

Fal-La-FULL

My husband and I love falafel. The best we've had is sold at a cart in Astoria where they serve up some amazing Middle Eastern food. The owner of the cart has a license plate on his truck that says "falafel1". That pretty much sums it up.

Cooks Illustrated does a great make at home version. This was actually my first time deep frying something and it wasn't as scary as I had made it out to be. This recipe is now a staple in our house (with some gluten free pitas of course).

Falafel

8 oz. dried chick peas, rinsed, picked over, and soaked overnight in water to cover by an inch
6 scallions, chopped coarse
½ c packed fresh parsley leaves
½ c packed fresh cilantro leaves
3 garlic cloves, minced
1 tsp salt
1 tsp ground black pepper
½ tsp ground cumin
1/4 tsp ground cinnamon
Vegetable oil for frying

Drain chick peas, discarding the soaking liquid. Process all the ingredients except for the oil in a food processor until smooth, scraping down the bowl as needed.

Form the mixture into small disks and arrange on a parchment-lined baking sheet. (Falafel can be refrigerated at this point for up to 2 hours.)

Heat the oil in a 5-quart dutch oven over medium high heat to 375 degrees. Fry the falafel, a few pieces at a time, stirring occasionally, until deep brown, about 5 minutes. Transfer to a paper towel-lined baking sheet using a slotted spoon and keep warm in the oven. Return oil to 375 degrees and repeat with the remaining falafel.

Serve on pita bread with hummus, lettuce and tomatoes. Pickled beets are a bonus.

Kiss Fall Goodbye

This fall, my husband and I took a trip up to upstate nyc during the fall for some hiking and relaxation. We stopped off at a local farm stand and bought some delicious local produce, including a small sugar pumpkin. We used it as decor but my intent was to make something tasty with it at some point. But there it sat. And sat. And sat some more. Until I decided that my cut off was December and I had to use it before then.

I followed this recipe from Dorie Greenspan. I have to say, it completely blew my expectations and tasted amazing. Now I wish I had a few more pumpkins hiding somewhere so I could make it weekly! You could have this as a side dish (serves 4) or a main course (serves 2). We had ours with the rest of our Thanksgiving dinner, which paired perfectly. It also would be good with a nice simple green salad on the side.

Savory Stuffed Pumpkin

1 pumpkin, about 2 1/2 to 3 pounds

4 ounces stale bread, sliced thin, then cut into 1/2-inch chunks (**I used GF bread)

4 ounces cheese, (She recommends Gruyere, Swiss, Blue, or Cheddar; I used a combo of monteray jack and gouda which was excellent) cut into 1/2-inch chunks

2-4 cloves garlic (to taste), peeled, germ removed and coarsely chopped

About 1/3 cup heavy cream

Freshly grated nutmeg

Salt and freshly ground black pepper

1. Center a rack in the oven and preheat the oven to 350 degrees F. I used a Dutch oven to bake the pumpkin in. Just add a little vegetable oil to the bottom of it so it doesn't stick too much. Try to use a nice looking one because then you can bring it all right to the table. You could also use a baking sheet with parchment or a silicone baking mat.

2. Using your pumpkin carving skills, cut a cap off the top of the pumpkin. (You know, just like how you carve a jack-o-lantern.) Clear away any seeds and strings from the cap and hold it aside while you scoop out the seeds and filaments inside the pumpkin. I saved the seeds and roasted them. Season the inside of the pumpkin with salt and pepper and put it on the sheet or in the Dutch oven.

3. In a separate bowl, toss the bread, cheese, garlic, salt, pepper and nutmeg together then add it to the pumpkin. The filling should come to near the top of the pumpkin (you can add more or less filling as needed.) Add the cream right to the pumpkin; it should come about 1/4 or 1/3 of the way up--no more than that. You don't want the ingredients to swim in cream, but you do want to get a feeling that they're moistened.

4. Put the cap back in place and bake the pumpkin for about 2 hours. Take the cap off the pumpkin the last 30 minutes so it gets nice and brown on top. The flesh should be tender and you should hear the insides bubbling away.

5. I brought the crock pot right to the table, used a sharp knife to cut the pumpkin into wedges. I think next time I will add a little precooked bacon and some sage. The garlic gets nice and mellow and wonderful.

Mini Snack

Need a little pick-me-up? Something to tide you over until the next meal? These are delicious, easy to make, and healthy. Great to throw in a tuperware and throw it in your bag and head out the door.

Chickpea Nibble
1 can chickpeas, drained, rinsed, pat-dry
2 tbsp olive oil
1/2 tsp salt
pinch ground pepper
1/2 tsp favorite dried herb or spice (I like garam masala, also try thyme or oregano)

Put chickpeas in bowl. Toss with oil, add spices/herbs, salt, pepper. Arrange in single layer on baking sheet. Cook at 300 degrees, stirring occasionally until they have browned and crisped. (Recipe says about 50 minutes, some times it needs longer). Store in air tight container.

Lunch Box Redux

Although I love a good peanut butter and jelly sandwich (no grape jelly please) on some soft bread, it is not something that agrees with us Gluten Freers out there. Plus, by Wednesday you are probably craving something new.
Here is a great alternative for your lunch box that I found in Martha Stewart Living. Make a double batch to last you a few days.

Crisp Tofu with Crudites and Sesame Ginger Dipping Sauce
Martha Stewart Living

FOR THE SAUCE
5 teaspoons coarsely chopped peeled fresh ginger
1/4 cup tahini
5 teaspoons low-sodium tamari soy sauce
1 1/2 teaspoons honey
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar

FOR THE TOFU
1 1/2 packages firm tofu (21 ounces total), cut into 2 dozen pieces and pressed (see below)
1 tablespoon toasted sesame seeds
1/2 teaspoon toasted sesame oil
1/4 teaspoon coarse salt

FOR THE CRUDITES
1/2 head green cabbage (1 pound), cut into 1/2-inch-thick wedges
8 ounces green beans, trimmed, steamed until crisp-tender
1 red bell pepper, seeds and ribs removed, cut lengthwise into 1/2-inch-thick strips

Directions

1. To press the tofu, place it on a rimmed baking sheet lined with a double layer of paper towels, then cover it with another double layer of paper towels. Place a baking sheet on top, and weight with heavy cans. Let stand for 30 minutes, then pat the tofu dry.
   
2. Preheat oven to 400 degrees. Make the sauce: Finely chop ginger in a food processor. Add tahini, tamari, honey, oil, and vinegar; process until combined. With machine running, add 3 tablespoons cool water. Process until smooth.
3. Put tofu into a medium bowl. Add sesame seeds, oil, and salt; toss to combine. Arrange tofu in a single layer on a rimmed baking sheet. Bake until golden brown and bottoms are lightly crisp, 12 to 15 minutes. Flip tofu, and bake 10 minutes more. Let cool completely.
4. To assemble, divide cabbage, green beans, and bell pepper into 4 servings, and top with tofu. Divide sauce among 4 small cups.

I am feeling souper, thanks for asking.

My hubby was feeling under the weather today and I had all day to kick it in the kitchen. Fall is in the air. There was one obvious answer to what I should cook up for dinner tonight...SOUP!
After some perusing around the Internet to get my appetite going, I decided that I wanted to see what I could make with only the ingredients around the house I already had. No shopping allowed. I came up with a delicious hearty soup that will last us a few days. I will be sure to make it again. And again.

Indian Tomato Lentil

1-2 tbsp Olive oil
1 small onion, chopped
2-3 garlic cloves, chopped or put through garlic press
1 tsp garam masala
1 tsp turmeric
1 1/2 tsp cumin
1 chili (I used a mild one because we don't really like hot food), chopped
1/3 cup sliced mushrooms
1/3 cup white wine (optional)
1 28 oz can diced canned tomatoes or can crushed tomatoes (with their juice)
3/4 cup dried red lentils
1 can chicken or vegetable stock
salt and pepper to taste

1. Bring medium pot up to heat, add olive oil, onion, garlic and saute until translucent.
2. Add chili and saute a few more minutes.
3. Add garam masala, turmeric, cumin to pot. Stir to cover veggies and leave on heat until fragrant but not burned (about 2 minutes).
4. Throw in mushrooms and stir to combine. Let those saute a little bit. Deglaze the pot with wine. Cook off wine for about 1-2 mins.
5. Add tomatoes and their juice, red lentils and can of stock. Stir until well combined. Bring to a boil, then down to a simmer. Cover and let simmer for about 20 minutes. Salt and pepper to taste.
6. I like a soup that is both smooth with some identifiable chunks left in it. Before serving, I put about half of the soup in a bowl then used my immersion blender for the rest left in the pot. This is optional and depends on your preference.

This is really good with some Dal or garlic bread.

Sweet Goodness

One of my favorite restaurants is Blue Smoke, a BBQ joint in the city. They serve delicious sweet potato fries with this amazing maple dip. I decided to try to make some at home.

Sweet Potato Fries with Maple Dip (Blue Smoke style)
serves 2-4

2 large sweet potatoes, washed and dried, with skin still on, cut into wedges
olive oil
salt and pepper

For Fries:
1. Preheat oven to about 400.
2. Place prepared sweet potatoes on oiled baking tray. Drizzle olive oil, salt and pepper over top, toss with your hands.
3. Bake fries about 15-20 minutes. I suggest flipping them half way through so they get brown and caramelized on both sides.

Meanwhile, make dip:

1/3 cup sour cream (you can use plain yogurt for lower fat version)
1 tbsp (or more if you liked) of real maple syrup (don't bother trying this with the fake stuff!)
few shakes cinnamon
3 tsp powdered sugar

1. Mix above ingredients in a bowl. Season more to taste. Serve with warm fries. Enjoy!

Avocado Heaven

I admit it, I love avocados. I could eat them every day. Several of them. In one sitting. Happily.
Anyway, it is still hot here and I was hungry for something cold and refreshing for dinner.

Cold Avocado Soup
From Joy of Cooking

2 ripe Hass avocados, peeled and pitted (I used 2 1/2)
1 small garlic clove, minced
2 1/2 cups buttermilk
4 tsp fresh lime juice
1/4 tsp salt
dash black pepper

1. Put avocados and garlic into food processor. Process until smooth.
2. Add 2 cups buttermilk, lime juice, salt and pepper. Stir with a spoon (I transferred it into a large serving bowl at this point).
3. Refrigerate until cold. Add rest of buttermilk to thin out soup, to desired consistency. You could also use water to thin.
This could be garnished with a bit of lump crab, cilantro, sour cream or yogurt, or cooked shrimp.

Delish!