Broiled avocado. It’s like avocado buttah. It reminded me of the breaded and fried avocado a local chef makes. I filled mine with homemade salsa, knowing deep down it would be better with plain tomatoes, but there were no tomatoes at my farmers market, so the homemade salsa won out. When it was ready, I plated it and had a bite of just avocado. My spoon glided through the pulp like it was – well, buttah! The flavor was smooth. And after a bite with salsa, I broke down and had to get the store bought roma, chopped it, scooped out the salsa and added the tomato and yes, it was even better. So if you want to try this, here’s how: Halve the avocado and remove the pit. Leave the skin on. Fill the hole with chopped tomato and season with salt and pepper. Place on a baking sheet and broil for 5 minutes. I had a plain Sunshine burger patty with mine. Oh so good.
Here’s what I did get at the farmers market.
The purple lettuce is leafy and a beautiful color. I was told it is “firecracker” lettuce. It doesn’t have a lot of flavor, just slightly bitter. The swiss chard I used to make Chickpeas and Chard, simply seasoned with cumin, tamari, and pepper.
The strawberries – I sliced them and put them on top of pineapple, and topped it with chopped dates, toasted almonds, and powdered sugar. They were the second best thing I’ve ever eaten and unbelievably red!
I found some beautiful asparagus at Whole Foods, and at Laura’s suggestion, I roasted it with balsamic vinegar. Simply delicious. Laura is going to think I’m stalking her or something, but I also had to try amaranth after she posted about it. I didn’t pop it, but I cooked it up with some quinoa, then added some edamame, carrots, green onion, parsley, and lemon juice. It has a distinct nutty flavor that I would love to use to bake bread.
Thanks, Laura. It was a great dinner!
I used one of the roasted asparagus stalks to try out an old recipe I used to make. You take a slice of fresh bread, flatten it, brush it with oil and season it, then wrap the asparagus and broil it for a few minutes. I had some rather stale spelt bread so it didn’t hold together well. And it wasn’t as good as I remembered, but that’s probably because the roasted asparagus was just so good on its own.