These recipes were featured on Problems & Solutions with cookbook author Gaby Dalkin. Her book is titled Absolutely Avocados and her website is WhatsGabyCooking.com. All of these recipes are included in Absolutely Avocados.
If I had to pick one breakfast to have for the rest of my life, well, this avocado toast would win hands down. Once upon a time when avocados were on sale for mere pennies, I bought about twenty (mind you, I lived by myself) and then was faced with the fact that I needed to eat them basically for breakfast, lunch, and dinner. So, mashing up avocado and spreading it onto a piece of toast seemed like a perfectly reasonable thing to do. Best breakfast ever! Especially when you’re on the go!
• 1 Hass avocado
• 2 pieces sliced French bread (or any other toast-like bread that you prefer)
• ½ teaspoon coarse salt
• 1 lemon
1. Cut the avocado in half lengthwise.
2. Remove the pit from the avocado and discard.
3. Remove the avocado from the skin and transfer the avocado flesh to medium bowl.
4. Using a fork, mash the avocado until it’s half chunky and half smooth.
5. Put the 2 pieces of toast in a toaster or toaster oven and toast for 2 to 3 minutes until just lightly golden brown and crisp.
6. Remove the pieces of bread from the toaster and transfer each to a plate.
7. Spread ½ of the avocado mixture on each piece of toast.
8. Sprinkle the salt on top of each layer of avocado and finish with a small squeeze of lemon juice.
9. Enjoy immediately
SOUTHWESTERN EGG CASSEROLE
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 mi
8 large eggs
1⁄2 cup 2% low-fat milk
3 ounces cotija cheese (feta cheese can be used as a substitute)
3⁄4 teaspoons coarse salt
1⁄2 teaspoon freshly ground black pepper
1 Hass avocado
1 cup halved cherry tomatoes
1⁄2 cup canned black beans, drained and rinsed
3 tablespoons canned diced green chiles
1⁄4 cup snipped green onions, green parts only
1 tablespoon minced jalapeño
Preheat the oven to 350°F.
Crack the eggs in a medium sized bowl and whisk together with the milk, cotija cheese, salt and pepper. Set aside.
Spray a medium sized baking dish (enough to hold 1 quart)
Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, place the avocado on a cutting board, and cut in a 1-inch dice. Add 3⁄4 of the avocado to the egg mixture, reserving a few pieces to top the casserole with. Set aside 2 tablespoons of cherry tomatoes, 2 tablespoons of black beans, 1 tablespoon diced green chiles, 1 tablespoon green onions and 1 teaspoon jalapeños and add the rest to the egg mixture.
Pour the mixture in the prepared baking pan. Bake for 45 minutes, until the center just springs back when touches. You don’t want to eggs to be over-cooked, but you want them to stay moist and fluffy. Sprinkle the reserved ingredients on top and cut into 9 even pieces and serve.
BACON, AVOCADO & CORN SALAD
o 5 strips thick-cut bacon
o 4 ears corn, husks and silks removed
o 2 ounces cotija cheese (feta cheese may be substituted)
o 2 tablespoons chopped fresh cilantro
o Juice of 1 lime
o 1 Hass avocado
o Coarse salt and freshly ground black pepper to taste
o By now you’ve probably realized that I have an obsession with avocado and bacon. They just seem to be a match made in heaven. This bright springtime and summertime salad will make a gorgeous addition to any table, and you’ll have everyone from kids to adults gobbling up this delectable side.
o Place a heavy skillet over medium heat. Arrange the bacon strips in the skillet and cook on both sides until the bacon is crisp, 5 to 6 minutes. Transfer to a paper towel–lined plate to dry. Remove all but 1 tablespoon of the bacon fat from the skillet.
o Cut the kernels off each cob by laying the cob flat on a cutting board and using a sharp knife to remove the kernels. Discard the cobs and transfer the kernels to the skillet with the bacon fat. Cook the corn over medium-high heat until it is just slightly golden brown, about 5 minutes. Turn off the heat, crumble in the cotija cheese, and add the cilantro and lime juice. Let the mixture cool to room temperature. Roughly crumble the bacon into the corn mixture and toss to combine.
o Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and cut the avocado into 1⁄2-inch pieces. Transfer the avocado to the skillet and toss.
o Taste and season with salt and pepper before serving. Serve immediately at room temperature, or refrigerate for later. Bring to room temperature before serving.
PARMESAN-PANKO AVOCADO FRIES
Grapeseed oil, for frying
1/4 cup all-purpose flour
1/2 teaspoon sweet paprika
1/2 teaspoon coarse salt, plus more to taste
1 large egg
1 tablespoon 1 percent milk
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
2 Hass avocados
Chipotle ranch dressing, for serving
1. In a large deep skillet, heat about 1 inch of grapeseed oil over medium-high heat.
2. Meanwhile, prepare the breading station. In one medium bowl combine the flour, paprika and salt and stir to combine. In another bowl combine the egg and milk and whisk together. In another bowl combine the panko and Parmesan.
3. Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and cut each half into 3 wedges, making a total of 12 pieces.
4. One by one, dip the avocado in the flour mixture and dust off any excess flour. Then dip the avocado in the egg mixture. Dip egg coated avocado into panko-Parmesan mixture. Lay breaded avocado on baking sheet and repeat this process for the remaining avocado wedges.
5. Once oil begins to shimmer, about 350 degrees, fry a few avocado slices at a time for 45-60 seconds total, flipping the fries after about 20 seconds, until they are golden brown. Transfer the fries with a slotted spoon to a paper towel-lined plate. Sprinkle with salt. Repeat frying process for the remaining avocado and serve immediately wit chipotle ranch dressing for dipping.
CHEESE-BELLIED GUACAMOLE TURKEY BURGERS
• 1 1/4 pounds lean ground turkey
• 1 tablespoon sweet paprika
• 1 tablespoon chili powder
• 1 teaspoon red pepper flakes
• 1 teaspoon garlic salt (I used 1 teaspoon garlic powder and 1 teaspoon salt)
• 4 ounces pepper jack cheese, shredded (we used mixed Mexican cheese)
• 4 hamburger buns, sliced
• 2 teaspoons extra-virgin olive oil, plus more for brushing
• 1 cup guacamole of choice
1. Prepare a gas or charcoal grill. For those of you without an outdoor grill, we used a Cuisinart Griddler and it worked perfectly.
2. In a large bowl, combine the ground turkey, paprika, chili powder, red pepper flakes, and garlic salt. Mix together with your hands until the spices are evenly incorporated. Divide the mixture into 4 equal portions.
3. Take 1 portion of the ground turkey and form it into a large disk. Add 1 ounce of the shredded cheese in the center of the turkey disk. Form the patty into a ball to enclose the cheese and then form the turkey into a patty that is roughly 4 inches wide and 1 inch thick. Repeat this process for the remaining turkey and transfer the 4 patties to a plate.
4. Brush the hot grill with olive oil.
5. Transfer each turkey burger to the grill and cook for 4 to 5 minutes. Flip the burgers and grill for another 4 to 5 minutes, until fully cooked. Remove the patties from the grill and transfer to a clean plate.
6. Brush the hamburger buns with the olive oil and transfer to the grill for 1 minute, until they are just toasted (a toaster oven works well also).
7. Put 1 burger patty on the bottom layer of each bun. Top with 1/4 cup of more of the guacamole and top with the remaining bun. Serve immediately.
1 Hass avocado (4 ½ oz.)
2 c. granulated sugar
½ c. unsweetened Dutch-processed cocoa powder
4 T. (1/2 stick) unsalted butter
2 lg. eggs
1 T. instant espresso powder
2 t. pure vanilla extract
1 t. coarse salt
1 c. all-purpose flour
½ c. chocolate chips
2 T. confectioners’ sugar (optional)
Preheat the oven to 350 degrees. Spray a 13 x 9-inch baking dish with nonstick cooking spray. Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a bowl of a stand mixer. Using a paddle attachment, mix until the avocado is mashed and smooth, scraping down the sides as needed. Add the granulated sugar and beat until fully incorporated.
In a double boiler over simmering water, melt the cocoa powder and butter together until smooth. Remove the mixture from the heat and let cool. Add the chocolate mixture to the stand mixer bowl and mix until the chocolate is fully incorporated.
Add the eggs one at a time, scraping down the sides of the bowl as needed, followed by the espresso powder, vanilla extract, and salt. Add the flour and mix until there are no streaks of flour showing. Stir in the chocolate chips with a spatula. Transfer the batter to the prepared baking dish and bake for 30 to 35 min. The brownies will be dense and moist. Let cool for at least 1 hr. before slicing and serving. Dust with confectioners’ sugar just before serving, if desired.
AVOCADO SUPER FOOD SMOOTHIE
1 Hass avocado
1 c. frozen blueberries, plus more as needed
1 c. fresh blueberries
15 mint leaves
1 ½ c. organic orange juice
¼ c. plain yogurt, plus more as needed
2 T. agave nectar or honey
½ c. frozen raspberries (optional)
Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a blender. Add the frozen blueberries, fresh blueberries, mint, orange juice, yogurt, agave nectar, and raspberries to the blender. Blend the ingredients together for 1 to 2 min., until completely smooth. Add more orange juice if the consistency is too thick, or more frozen blueberries if you want a slushier texture. Serve immediately. Note from Gaby: I don’t typically add ice, since I use frozen blueberries, but you can add a handful of ice if you want an even slushier texture.