Alligator Pears

Chick pea Avocado Taco Salad
Chick pea Avocado Taco Salad

Avocados, also known by the weird nic-name, alligator pears, are in season right now. They were super cheap a few weeks ago, but you can probably find large ones for 80 to 99 cents this week. These big berries are full of unsaturated fats that American diets tend to lack, in other words they are good for you. I wanted to share a couple of my favorite avocado recipes; these are quick and easy and make a great weeknight meal. As you know I’m on a mission to promote dining in to help all my friends save money to spend on art. Even if you are a beginner cook, you shouldn’t be challenged by these easy recipes. They can also easily be made vegan by skipping the cheese and sour cream.

Here goes:
Chick Pea Avocado Tacos

mini tacos in sombrero
mini tacos in sombrero

Smoosh one, two or more ripe avocados (they are ripe when they aren’t hard) in a bowl. Mix in a tablespoon of lime and chopped cilantro, and as much fresh garlic as you can stand, per avocado. Add rinsed, drained garbanzos from a can. Serve cold in a soft corn taco shell with lettuce, salsa and sour cream. Season with salt.

You can also serve over lettuce for a taco salad. Or make mini tacos (like the ones I made for Princess Kennedy’s birthday) by quartering corn tortillas, baking them till crunchy and then topping with chick pea filling.

Avocado Pesto Pasta
Avocado Pesto Pasta

Avocado Pesto Pasta
In a blender or food processer, combine ripe avocados, lemon juice, cilantro and garlic. Blend until smooth. Toss with your favorite cooked pasta. Top with sundried tomatoes and parmesan. Serve hot or cold. If you don’t have a food processor, just finely chop the cilantro and garlic, and then smoosh the pesto ingredients together with a potato masher. Don’t forget to season with a little salt.

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