Chilled Cucumber Avocado Dill Soup

While zucchini is the cucurbit that most often gets recognized for its bounty, the real all-star in my garden this summer is the humble cucumber. I've used them generously in sandwiches and salads, as a happy vehicle for dips, and even in beverages, but there's only so many a girl can eat before they turn from fresh and crunchy to sad and soft. I'm not growing pickling cucumbers, so the most obvious bulk preserving method is out, but fortunately there's not much that can't be turned into soup. The eight pounds of cucumbers required for this recipe might have seemed ridiculous to me at one time, but this year that wasn't even enough to temporarily exhaust my ever-renewing supply.

As you'd expect from something primarily composed of cucumbers, this is a delicate and refreshing soup, especially when generously flecked with fresh dill, also from my garden. It gets hints of sweetness and acidity from the honey and vinegar, and sparing touch of avocado makes it luxuriously creamy without adding any heaviness. Enriching with avocado instead of cream means this freezes well, so whether you need to grab quick lunches for the next few weeks or want to taste summer once the snow begins to fly, this soup has you covered.

Chilled Cucumber Avocado Dill Soup
adapted from Cooking Light
makes 6 servings

11 large cucumbers (about 8 pounds), divided $
1/4 cup honey, divided
1/4 cup rice wine vinegar
1 ripe avocado, peeled and seeded
1 tablespoon chopped fresh dill
1/2 tablespoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
Dill sprigs (optional)
Hot sauce, such as Tapatio or Sriracha (optional)

1. Cut 5 cucumbers into 3-inch chunks. Place half of cucumber chunks and 2 tablespoons honey in a blender or food processor; process until smooth. Pour pureed cucumber mixture through a cheesecloth-lined sieve into a bowl. Repeat procedure with the remaining chunks. Cover and chill at least 8 hours.

2. Peel, seed (optional), and thinly slice remaining 6 cucumbers; place slices in a bowl. Add vinegar and remaining 2 tablespoons honey; toss well to coat. Cover and chill 8 hours or overnight.

3. Working with pureed cucumber mixture in sieve, press mixture lightly with a wooden spoon or rubber spatula to squeeze out juice; discard solids.

4. Place half of marinated cucumber slices, avocado, and 1 3/4 cups cucumber juice in a blender or food processor; process until smooth. Pour cucumber mixture into a bowl. Repeat procedure with remaining cucumber slices and 1 3/4 cups cucumber juice; reserve any remaining juice for another use. Stir in chopped dill, salt, and pepper, seasoning to taste. Divide soup between 6 bowls and garnish with dill sprigs and hot sauce, if desired

Avocado Yogurt Dressing

Food can be both very healing and very damaging to your physical and mental health. Unfortunately, I was recently diagnosed with shingles, and after getting the appropriate prescriptions and advice from the doctor, I set to work figuring out how I could help heal myself through food and other lifestyle choices. If you're not familiar with shingles, it is the chicken pox virus reactivating in your nerve tissue, causing headaches, achiness, fatigue, and a blistering rash that makes the affected area as sensitive as an open nerve (the right side of my torso and back, in my case). And what's worse, this usually lasts around a month. Considering a light breeze or simply my shirt touching my skin causes a lot pain, I've had a much more relaxed lifestyle lately, leaving me with ample time to do some research on what else I could do to heal myself. I'm a scientist, so I'm very critical when it comes to buying into to folk remedies and the like, but I did find some evidence that diets high in lysine and low in arginine can help fight off viruses in the same family as shingles. I was disappointed to find out this means cutting back on nuts and chocolate, two of my favorite things, but I don't mind getting permission to eat a little more cheese, eggs, and meat, and the avocado and yogurt that compose this dressing.

And it doesn't get much easier to sneak in some edible medicine than making a dip or dressing! The avocado and yogurt are wonderfully rich and creamy, and the lime, garlic, and hot sauce liven it up just enough with brightness and spice. I've happily poured this over salads, spread it on sandwiches, used it as a dip for crackers, veggies, and chicken strips, and even used it in a dressed-up tuna salad. Whether you're looking for a little extra nutrition or simply a delicious new condiment, this dressing has you covered.

Avocado Yogurt Dressing
makes about 2 cups

1 large avocado (about 6 ounces flesh)
1 tablespoon freshly squeezed lime juice
3/4 cup yogurt
1/4 cup + 2 T. extra virgin olive oil
3 garlic cloves
1/2 T. hot sauce (I like Chipotle Tabasco or Sriracha), plus more to taste
1 teaspoon salt, plus more to taste

1. Blend all ingredients together in a food processor or blender. Taste and season with additional salt and hot sauce, if desired

Avocado Pasta

For as much as I'm into food and cooking, food trends will often pass me by. Yes, I've put bacon and Sriracha in many recipes, and made many a batch of kale chips, but I missed it when Avocado Pasta made the rounds a few years ago. And it's a real shame that I did, because I could have been eating it for years.

Now a lot of recipes claim to be 15 minute meals, but this one really is. The time it takes for the water to come to a boil and the pasta to cook is more than enough to blend up some avocado, lime, garlic, and cilantro to create the simple sauce. I like to spice it up with a bit of red pepper flakes and hot sauce, but this sumptuously creamy sauce is quite tasty even with just a bit of salt and pepper. Cilantro and lime are my favorite combination, but basil or parsley with lemon are lovely as well. You may also want to add a bit of Parmesan (or nutritional yeast, for vegans) for an even savorier sauce, or chicken or shrimp to make it an even heartier meal.

The only disadvantage to this dish is that, because of the avocado in the sauce, it doesn't reheat well and should be eaten as soon as it's made. But with a meal this tasty, you probably won't end up with any leftovers anyway.

Avocado Pasta
adapted from Two Peas and Their Pod
serves 2

4 to 6 ounces whole wheat spaghetti or fettuccine
1 large ripe Avocado, pitted and peel removed
1 tablespoon fresh lime juice
1 clove garlic, minced
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher salt, or to taste
1/4 to 1/2 teaspoon red pepper flakes or to taste (optional)
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
Hot sauce, to taste (optional)

1. Bring a large pot of salted water to a boil. Add the pasta to the pot and cook until al dente, or according to the package instructions, reserving 1 cup of the pasta cooking water.

2. While the pasta is cooking, make the sauce by placing the avocado, garlic, lime juice, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy. Add pasta cooking water, a tablespoon or two a time, to achieve a pourable consistency.

3. Combine the pasta and avocado sauce, adding pasta water as needed to thin the sauce and coat the pasta. Serve warm, garnishing with hot sauce, if desired.

Chickpea, Spinach, Feta, and Pepita Tacos

It looks like I'm falling into another Joe Yonan recipe theme - tacos! And why wouldn't I be? Tacos are undeniably fantastic. No matter your dietary restriction or preference, there's a taco out there for you, a peaceful culinary neutral zone where everyone from carnivores to gluten-free vegans can find something delicious to fill their belly.

My own taco preferences run quite the gamut as well. While you won't find me in the drive-through getting Doritos Locos tacos, I might be chowing down on anything from the quick-and-easy crunchy ground beef variety to handmade corn tortillas stuffed with long-cooked carnitas. This meal, however, lies somewhere in between. I took a shortcut and bought my tortillas, and though I didn't spend all day lovingly crafting my taco filling, I spent just enough time prepping and crafting this complex filling to still make it feel like a special treat.

The list of ingredients might seem a little long, but I promise this is just the right amount of complex. The basic combination of onions, beans, garlic, tomatoes, and greens form a healthy, filling, and delicious base, but it's the luxurious finishes - feta, avocado, and pepitas - that make these tacos so special. They're smoky, spicy, salty, fresh, and rich all at the same time, a wonderful variety of flavors and textures incorporated into each messy bite. You might end up with a few delicious juices dripping down your chin, but these tasty tacos are worth every bit of  inconvenience.

Chickpea, Spinach, Feta, and Pepita Tacos
adapted from Serve Yourself by Joe Yonan
serves 1

3 or 4 corn tortillas, preferably homemade
1 teaspoon extra-virgin olive oil
1/4 teaspoon ground ancho chile
2 cloves garlic, thinly sliced
1 small shallot lobe, thinly sliced or 1/4 cup finely diced onion
1 small tomato, chopped (or substitute 1/2 cup canned crush tomatoes in their juices or even salsa)
1/3 cup cooked chickpeas, preferably homemade, drained and rinsed
1 ounce (about 1 cup) lightly packed spinach, chard, or baby kale leaves, stacked, rolled, and thinly sliced
Kosher or sea salt
Freshly ground black pepper
1/2 avocado, peeled, seeded, and sliced cut into chunks
1 ounce queso fresco or feta cheese, crumbled
1 tablespoon roasted pumpkin seeds (pepitas; see note)
Hot sauce, such as Tabasco or Tapatio, for serving (optional)
Cilantro, for serving (optional)
1/2 lime, cut into wedges, for serving (optional)

1. Warm the tortillas and wrap them in aluminum foil to keep warm.

2. Pour the oil into a medium skillet over medium heat. When the oil starts to shimmer, add the ground ancho, stir to combine, and cook until it sizzles and becomes very fragrant about 30 seconds. Add the garlic and shallot and cook until the vegetables start to soften and slightly brown, 4 to 6 minutes.

3. Stir in the tomato and chickpeas and cook, stirring occasionally, until the tomato softens and starts to break down. Add the spinach and cook until the spinach wilts, 1 to 2 minutes. Season with salt and pepper to taste.

4. Lay the tortillas out on a plate and divide the chickpea-spinach mixture among them. Top with the avocado and feta and sprinkle with the pumpkin seeds. Serve with your choice of hot sauce, cilantro, and lime wedges.

Note: To roast the pumpkin seeds, spread them in a single layer on a baking sheet. Bake at 375 degrees F for 5 to 7 minutes, until the seeds are very fragrant. Immediately transfer to a plate to stop the cooking and allow the seeds to cook completely. Alternatively, toast them in a skillet over medium heat, tossing frequently.

Black Bean Soup with Seared Scallops or Shrimp and Green Salsa

The idea of concentrated soup base just isn't getting old, and as I suspected, this series of black bean soups is just as delicious as the sweet potato one. The sweet potato soups may have explored a more diverse spectrum of flavors, but this black bean soup base has lent itself exceptionally to Mexican-inspired dishes. It was first put to good use in a spicy tortilla variation, now topped generously with tender seafood and an exceptionally fresh salsa. The contrast between the the hearty soup and the fresh salsa is striking, and in the best possible way. Each bite of the black bean soup is thick and silky, punctuated perfectly by he crunchy electric green salsa. The heat from the ancho chiles in the base is subtle and smooth, but the salsa brings a bright and assertive heat of its own, tempered just enough by the creamy avocado. This filling bowl is certainly a meal on its own, but a handful of tortilla chips are an ideal final touch, perfect for crumbling over the top or scooping up generous bites.

Black Bean Soup with Seared Scallops or Shrimp and Green Salsa

adpated from Serve Yourself by Joe Yonan

serves 1

1 to 1 1/2 cups Spicy Black Bean Soup Base (see below), defrosted if frozen

Up to 1/2 cup water or chicken or vegetable stock

1/2 to 1 serrano or jalapeno chile

1/4 barely ripe avocado, peeled, pitted, and cut into 1/2-inch cubes

1 small tomatillo, husk removed, rinsed, and cut into 1/2-inch slices

1 very small shallot love, finely chopped

Finely grated zest of 1 lime

Juice of 1/2 lime

1 teaspon agave nectar or honey

3 large sea scallops (about 3 ounces), or 3 ounces large to extra-large shrimp

Kosher or sea salt

1 tablespoon peanut, vegetable, or canola oil

1. In a small saucepan over medium heat, warm the soup base, then whisk in enough water or stock to reach your desired consistency. Cook for a few minutes to heat the soup through, then decrease the heat to lovw, cover, and keep it hot while you make your topping.

2. Remove the stem from the serrano and scrape out the ribs and seeds, reserving the seeds. Finely chop half the serrano, then transfer it to a small bowl. Add the avocado, tomatillo, shallot, cilantr, lime zest and juice, and agave nectar; stir to combine. Taste, and if you want the salsa spicier, add some of the serrano seeds and/or the other half of the serrano, finely chopped. 

3. Remove the large side muscle from the scallops. Then, unless they're dry-packed scallops, rinse them and thoroughly pat dry. Season the scallops with salt on each side.

4. Pour the oil into a medium skillet over medium-high heat. When it starts to shimmer, add the scallops or shrimp, making sure they aren't touching each other. Sear until they have a 1/4-inch-deep golden crust, 1 to 2 minutes. Turn them over and sear on the other side for another minute or so. Scallops should still be slightly springy to the touch,and you should be able to tell on the sides that the middle is still slightly translucent. Transfer them to a plate.

5. Ladle the soup into a wide, shallow bowl, top the salsa and then the scallops, and eat.

Spicy Black Bean Soup Base
from Joe Yonan's Serve Yourself
makes 4 to 5 cups

2 dried ancho, guajillo, or New Mexico chiles, or more to taste
1/2 pound dried black beans (1 heaping cup)
2 tablespoons extra-virgin olive oil
1 carrot, peeled and cut into 1/2-inch cubes
1 celery stalk, cut into 1/2-inch cubes
2 shallot loves or 1/2 small onion, cut into 1/2-inch cubes
1 large garlic clove, chopped
Pinch of ground cinnamon
Pinch of ground allspice
1/2 teaspoon kosher or coarse sea salt, plus more as needed

1. Tear, break, or use scissors to cut the anchos into small strips or pieces. Combine them with the bean in a large bowl and add enough water to cover by 1 inch. Let soak for at least 6 hours or overnight.

2. Pour the oil into a 3-quart saucepan over medium heat. When the oil starts to shimmer, add the carrot, celery shallots, garlic, cinnamon, and allspice. Reduce the heat to medium-low, cover, and cook the vegetables slowly until they start to become tender, about 10 minutes.

3. Add the beans, chiles, their soaking liquid, and enough water to cover the beans by 1 inch. Increase the heat to high to bring the contents to a boil. Then decrease the heat to low so that the liquid is at a bare simmer.

4. Cover and gently cook until the beans are very tender, 1 to 2 hours, depending on the age of the beans. Add the salt, cook for a few more minutes, then let cool for 10 to 15 minutes.

5. Use a handheld immersion blender to puree the soup, then taste and adjust the salt if needed. (Alternatively, you can puree it in a blender or food processor. If you are using a blender, be sure to remove the center cap on the lid and cover with a dish towel to let steam escape, and work in small batches to avoid splattering the soup.

6. Divide it into 4 portions and use immediately, refrigerate up to 1 week, or freeze in small containers or heavy-duty freezer-safe resealable plastic bags, pressing as much air out of the bag as possible before sealing. It will keep frozen for several months.

Mahi Mahi with Kiwi-Avocado Salsa and Coconut Rice

I just can't stop being impressed with Joe Yonan's Serve Yourself. Though I have the culinary ambition to cook for a full house most nights, I'm typically just preparing a meal for one or two, and Yonan's books keep my dinner table consistently interesting. Whether you're a single cook or a parent trying to eat healthy in a land of tater tots and chicken fingers, you still deserve to sit down to a proper dinner and Joe Yonan is just the man to help you do it.

Mahi mahi and other white fish are, at least in my opinion, serve more as a canvas than the main subject of interest. But with a gorgeous salsa like the one featured here, ordinary fish becomes irresistible. The avocado is rich and creamy, kiwi tart, cilantro fresh and herby, and jalapeno spicy, a melange of flavors hitting all your taste buds in wonderful balance. Using coconut water to prepare the fish and rice creates a base deserving of those vibrant flavors, both elements happily cooking away unattended while you quickly toss the salsa together. Toasted coconut is the perfect finishing touch, adding a lovely crunch and extra bit of toasty flavor.

Mahi Mahi with Kiwi-Avocado Salsa and Coconut Rice

adapted from Serve Yourself by Joe Yonan

serves 1

1 (6-ounce) mahi mahi fillet (or substitute halibut)
Kosher or sea salt
Freshly ground black pepper
¾ cup coconut water
1/3 cup jasmine or other long-grain white rice*
1 kiwi, peeled and cut into ½-inch cubes
½ ripe avocado, peeled, pitted, and cut into ½-inch cubes
1 scallion, white and green parts, cut into ¼-inch slices or 2 T. finely minced red onion
½ fresh jalapeno chile, stemmed, seeded, and finely chopped (optional)
Juice of 1 lime
Leaves from 3 or 4 sprigs cilantro, chopped, plus additional for garnish
½ teaspoon honey or agave, or more to taste (optional)
1 tablespoon toasted coconut
Sriracha or other hot sauce (optional)

*Substituting brown rice will required additional coconut water and cooking time.

1. Pat dry the mahi mahi with a paper towel and sprinkle with salt and pepper.

2. In a small skillet or saucepan fitted with a lid, combine the coconut water, rice, and ¼ teaspoon of salt over medium-high heat. Bring to a boil, then decrease the heat until the liquid is barely bubbling. Place the mahi mahi fillet on top of the rice, cover, and cook for about 15 minutes, or until all the coconut water is absorbed. Turn off the heat and let the rice and fish stand, covered, for another 5 minutes.

3. While the rice and fish are cooking, make the salsa. In a small bowl, stir together the kiwi, avocado, scallion, jalapeno, lime juice, and cilantro. Taste and add a touch of salt if necessary and a drizzle of honey if it’s too tart.

4. Transfer the rice and fish to a plate, top with the salsa, garnish with toasted coconut, cilantro, and hot sauce, if desired, and eat.

Mashed Avocado Chickpea Salad

With so much food preservation technology, in terms of both additives and refrigeration, there aren't too many things that are immediately perishable anymore. But once you crack open an avocado, you better get to it. Not that this is a problem, mind you, but it does mean I have to challenge myself to make something other than ungodly amounts of guacamole, which I eat with reckless abandon. Avocado is a common healthy substitution for mayo, and I thought I'd give it a spin in my mashed chickpea salad, which has become a staple of my lunch diet.

Avocado adds a thicker creaminess than mayonnaise, but it comes with a lot more nutrition and flavor than even olive oil mayo. Lemon juice is there not only to prevent the avocado from taking on an unpleasant oxidated brown color but also to add a bright acidic note, punctuated by spice from the red pepper flakes. This sandwich is rich and filling enough as is, but it certainly wouldn't suffer if turned into a melt with a slice or two of oeey-goeey cheese.

Mashed Avocado Chickpea Salad
serves 1

1/2 cup cooked chickpeas, coarsely mashed
2 tablespoons finely chopped red onion
2 ounces mashed avocado (or 1 ounce mashed avocado + 1 T. mayo)

1/2 teaspoon freshly squeezed lemon or lime juice, or to taste

1/2 tablespoon chopped fresh cilantro or other herb (optional)
Pinch red pepper flakes, or to taste (optional)

Salt and freshly ground black pepper
Whole grain tortilla, bread, pita, or crackers for serving (optional)
Lettuce, greens, or alfalfa sprouts, for serving (optional)

1. Mix all ingredients together in a bowl and stir well to combine. Season to taste with salt and pepper. Top bread with chickpea mixture and greens, if desired, and serve.

Roasted Chile Relleno with Avocado-Chipotle Sauce

Whether in their fresh or dried (ancho) form, poblanos are my favorite pepper, and consequently I have a real weakness for chile rellenos. It's one of my favorite things to order when I'm out for Mexican food, and I'll happily chow down on both the Americanized and authentic versions. Despite a deep love for this dish, I don't have the ambition or time to bread and deep-fry chile rellenos at home. But a roasted version? That I can handle.

Restaurant chile rellenos are often just stuffed with wonderfully indulgent amounts of cheese, but I love the added veggie, beans, and grains in the homemade version that create a much more varied collection of flavors and textures. Though it lacks a deep-fried breading, the luxurious avocado sauce and toasty pepitas add their own unique richness and crunchiness that are still amply satisfying. A healthier and less labor-intensive version of the Pueblan classic, this dish is a more-than-fitting use of that state's namesake pepper to fulfill your spicy, cheesy cravings.

Roasted Chile Relleno with Avocado-Chipotle Sauce
adapted from Serve Yourself by Joe Yonan
serves 1

1 large or 2 to 3 small to medium poblano peppers

For the Filling:
2 teaspoons extra virgin olive oil
½ teaspoon ground ancho chile
1 medium shallot lobe, thinly sliced
1 clove garlic, thinly sliced
4 or 5 Swiss chard leaves, stacked, rolled, and thinly sliced (or spinach or kale)
1 plum or other small tomato, cored, seeded, and chopped
¼ cup cooked black or pinto beans, preferably homemade, rinsed and drained
¼ cup cooked brown or white rice, farro, or quinoa
1 ounce Monterey Jack or cheddar cheese, cut into small chunks or grated
Kosher or sea salt

For the Sauce:
½ avocado, pitted
2 tablespoons low-fat yogurt or sour cream
¼ teaspoon adobo sauce (from a can of chipotle in adobo)
Juice of ½ lime
2 to 3 tablespoons water
1 tablespoon roasted shelled pumpkin seeds (pepitas)

1. Preheat the oven to 400°F.

2. Blacken the skin of the poblano pepper by turning a gas burner to high and setting the poblano right on the grate, using tongs to turn it periodically until it is charred all over. (If you don’t have a gas stove, preheat your oven broiler and set the poblano on a pan about 4 to 5 inches from the broiler element or flame and broil for 5 to 6 minutes, turning periodically until it is charred all over.) Transfer the pepper to a stainless steel or glass bowl, cover with plastic wrap, and let steam as it cools.

3. While the poblano is cooling, make the filling. Pour the olive oil into a medium skillet over medium heat. When the oil starts to shimmer, sprinkle in the ground ancho chile and cook for about 30 seconds, until it foams and releases its aroma. Add the shallot and garlic and cook, stirring occasionally, until the vegetables start to soften, 2 to 4 minutes. Stir in the Swiss chard and tomato and cook until the chard wilts and the tomato softens, 4 to 5 minutes. Transfer to a small bowl. Stir in the black beans, rice, and cheese, and season with salt to taste. Let cool.

4. When the poblano is cool enough to handle, gently rub off the blackened skin, being careful not to tear the flesh open. Use a sharp paring knife to cut a slit on one side of the poblano, starting near the stem and cutting about halfway down the side. Carefully reach in and remove the seeds, trying not to enlarge the opening if possible. Use your hands to carefully stuff the filling into the poblano, getting it as full as possible. Carefully transfer the stuffed poblano to a baking sheet, cut side up. Don’t worry if the filling is exposed.

5. Roast the poblano for 15 to 20 minutes, until the filling is bubbling and the cheese is melted. Remove from oven and let cool slightly.

6. While the poblano is roasting, make the sauce. Scoop the avocado flesh into a small bowl and use a fork to thoroughly mash it. Whisk in the yogurt, adobo sauce, and lime juice, adding more water if you want the sauce to be thinner. Pour enough sauce onto a dinner plate to evenly coat the botom.

7. Transfer the poblano to the plate and spoon remaining sauce on top, sprinkle with the pumpkin seeds, and eat.

Note: To roast the pumpkin seeds, spread them in a single layer on a baking sheet. Bake at 375°F for 5 to 7 minutes, until the seeds are very fragrant. Immediately transfer to a plate to stop the cooking and allow the seeds to cool completely.

Spicy Avocado-Cucumber Soup

It would figure that the temperatures would become reasonable again when I have my first cold soup to share. I made this at the height of our latest heatwave and it was a godsend to only spend a couple minutes at the stove for an incredibly flavorful dinner, a situation I know we'll encounter many more times as the dog days of summer approach. No-cook meals are an obvious way to beat the heat, but spicy bites are also a great choice for steamy weather, this soup a delicious melding of those two approaches.

Thai curry paste (red or green) is one of my favorite shortcuts to a quick and tasty meal, and one of my few complaints about the original recipe is it doesn't use that workhorse ingredient to full effect. Thai green curry paste is most predominately flavored by fresh lemongrass, tangy galangal (Thai ginger), and spicy green chilies and these bold flavors blend seamlessly with the creamy coconut milk, bright lime, and extra chilies. Cucumber is great base for this flavor melange, providing a light and clean canvas to feature this host of bold tastes. Avocado, with all its delightful creaminess and richness, is what makes this soup a substantial first course or satisfying light meal when accompanied a salad and bread. If you want to eschew any sort of cooking you can skip the toasted coconut garnish, but I think the brief encounter with heat is well worth it. Toasty, crunchy coconut is the perfect contrast to the spicy, creamy base, this easy dramatic accent bringing it all together in a feast for the eyes and stomach.

Spicy Avocado-Cucumber Soup

adapted from Food and Wine

serves 5

1 medium (approx. 12-ounce cucumber)
1 teaspoon Thai green curry paste, or more (to taste)
1 teaspoon sugar or honey
1 teaspoon finely grated lime zest
1 serrano, jalapeno, or Thai chile, seeded and chopped
3/4 cup unsweetened coconut milk
1.5 tablespoons fresh lime juice
Salt
1/4 cup unsweetened coconut flakes, for garnish
Cilantro sprigs, for garnish

1. In a food processor, puree the cucumbers until smooth. Add the avocados, curry paste, sugar, lime zest and chile. Process until blended. Add 3 1/2 cups of water, the coconut milk and lime juice and process until smooth. Transfer the soup to a large bowl and season with salt. Cover and refrigerate until chilled, 15 minutes.

2. Meanwhile, in a skillet, toast the coconut over low heat, stirring a few times, until lightly browned and crisp, 3 minutes. Let cool.

3. Ladle the soup into small bowls or cups, garnish with the toasted coconut flakes and cilantro sprigs and serve.

Creamy Cucumber Soup

When it comes to cucumbers, I've pretty much only eaten them raw or turned them into pickles. When it comes to cucumbers and soup I think gazpacho, so this recipe was a departure from many of culinary inclinations. Although it does require you to fire up the stove for just a little bit, this soup is perfect for summer because it's wonderful cool, warm, or at room temperature. Cucumbers on their own aren't bursting with flavor, but they form a delicious fresh base that eagerly soaks up the garlic, onion, and spices. Avocado and yogurt make the soup extra creamy without becoming too rich for hot weather, though I'd recommend holding off on stirring in the yogurt if you plan on freezing any leftovers. I also think this soup would work well with zucchini in place of the cucumber, a quick way to use up that often overwhelming summer bounty in healthy quantities. Whether an elegant first course at summer dinner party or simply a workday lunch, this healthy and tasty soup is a perfect choice all summer long.

Creamy Cucumber Soup
adapted from Eating Well
serves 4

1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
1 small onion, diced
1 tablespoon lemon juice
4 cups peeled, seeded and thinly sliced cucumbers, divided
1 1/2 cups vegetable broth, reduced-sodium chicken broth, or water
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of cayenne pepper
1 avocado, diced
1/4 cup chopped fresh parsley, plus more for garnish
1/2 cup low-fat plain yogurt or sour cream

1. Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.

2. Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.

Steak and Avocado Baguette with Red Onion and Spicy Mayo

There's a sandwich out there for almost everyone. Whether it's peanut butter and jelly packed in a lunch box for the first day of kindergarten or a croque monsieur washed down with a mimosa at a luxurious brunch, almost everyone can find something they like. I'm probably a slave to routine a little too often, but I love the tradition and challenge of making myself a fancy sandwich one a week. It's the perfect balance of luxury and ease for dinner than I need on a Friday night if I'm staying in - I get to reward myself for a long week of work, but I don't have to slave in the kitchen for hours to do it. For carnivores, a juicy piece of steak is an eternal treat, and the lean and flavorful flank steak cut used here is the perfect choice to pair with rich and creamy avocado slices. Red onion and hot sauce provide subtle sharp and spicy accents, creating a wonderful cascade of flavor from the crusty outside of the baguette to the tender center and out again. This hearty sandwich is certainly enough for two with something on the side, but if you're feeling ravenous, go ahead and keep it all to yourself. And while you're at it, go ahead and crack open a cold beer.

Steak and Avocado Baguette with Red Onion and Spicy Mayo
serves 1 to 2

1 demi baguette (or about 1/4 regular baguette)
Olive oil cooking spray
1 tablespoon mayo or light mayo
1/4 teaspoon Sriracha  or other hot sauce (or to taste)
1 thick slice red onion, halved (about 1/2 ounce)
1/4 Hass avocado, cut into slices
4 ounces flank steak

1. Preheat broiler. Cut baguette in half lengthwise and spray each flat surface with cooking spray. Toast under the broiler until bread is golden, just a few minutes.

2. Combine mayo and Sriracha in a small bowl. Spread sauce evenly over top half of the baguette and top with sliced red onion and avocado.

3. Preheat a pan over medium heat and spray with cooking spray. Season steak generously with salt and pepper and place in the warm pan. Cook, flipping once halfway through, to desired level of doneness (about 4 to 5 minutes per side for medium-rare). Remove steak from pan and allow to rest for a few minutes. Slice against the grain into thin slices and place on the bottom half the baguette. Combine the two halves, slice in two pieces, and serve.

Orzo Salad with Whole Wheat Orzo, Broccoli Pesto, Lemon, Avocado, and Creme Fraiche

I was beyond pleased to see big, green heads of broccoli at the farmer's market this past weekend as it has been one of my favorite vegetables my entire life (yes, I was a kid who not only tolerated, but actually requested broccoli). I'll scarf it down steamed, roasted, or raw, but also love it in stir-fries and pasta dishes, like this one. In this orzo salad you not only get to bite into big, crunchy mouthfuls of fresh broccoli florets, but get to enjoy the flavor blended into every bite in the rich and creamy broccoli pesto. While traditional pesto is made with basil, it can be adapted to use a wide variety of herbs and vegetables, including broccoli, a fresh and delightful change of pace. If pine nuts are too expensive, you don't like them, or get pine mouth, walnuts are also a great choice, but you can pretty much use any nut or seed that you like with broccoli. If you can't find any creme fraiche, plain Greek or regular yogurt would make a fine substitute, though sour cream might also be used in a pinch. This salad packs a ton of energy and nutrition and makes a great lunch, light dinner, and is a great dish to bring on a picnic.

Orzo Salad
with Whole Wheat Orzo, Broccoli Pesto, Lemon, Avocado, and Creme Fraiche
from Super Natural Every Day by Heidi Swanson
serves 6

Fine-grained sea salt
1 1/2 cups/9 oz/255 g whole wheat orzo
5 cups/11 oz/310 g raw broccoli cut into small florets and stems
2 cloves garlic, peeled
2/3 cup/3.5 oz/100 g pine nuts, toasted
1/3 cup/0.5 oz/15 g freshly grated Parmesan cheese
Juice of 1 lemon
1/4 cup/60 mL extra-virgin olive oil
1/4 cup/2 oz/60 g creme fraiche
Grated zest of 1 lemon
1 small ripe avocado, peeled, pitted, and sliced

1. Bring a large pot of water to a boil. Salt generously, add the orzo, and cook according to package instructions. Drain, rinse with cold water, and drain well again.

2. In the meantime, cook the broccoli. Bring 3/4 cup/180 mL water to a boil in a large pot. Add a big pinch of salt and stir in the broccoli. Cover and cook for 1 minute, just long enough to take off the raw edge. Quickly drain the broccoli in a strainer and run under cold water to stop the cooking. Drain well and set aside.

3. To make the pesto, combing 2 cups /7 oz/200g of the cooked broccoli, the garlic, most of the pine nuts, the Parmesan, 1/4 teaspoon salt, and 2 tablespoons of the lemon juice in a food processor. Drizzle in the olive oil and creme fraiche and pulse until smooth.

4. Just before serving, toss the orzo and remaining cooked broccoli florets with about two-thirds of the broccoli pesto and lemon zest. Thin with a bit of warm water if you like, then taste and adjust if needed. You might want to add a bit more salt or an added drizzle of lemon juice, or more pesto. Gently fold in the avocado. Turn out into a bowl or onto a platter and top with the remaining pine nuts.

Guacamole Bacon Burgers

I'm a huge fan of routine, from the utterly mundane (my weekly schedule for laundry and cleaning) to the purely delightful and indulgent, like the weekly ritual of grilling out on Sunday night that I've reinstituted now that weather is warm again. I love pretty much anything cooked on a (charcoal) grill and burgers are another great palette for culinary creativity. This recipe certainly isn't my first foray into putting together creative burger toppings, but it may be my favorite (this burger comes in a close second). This burger brings together the creamy freshness of guacamole with savory, salty bacon and melty cheese in an exquisite union of Mexican flavors and traditional American grilling. To accompany these decadent burgers, whip up a batch of spicy black beans in lieu of the traditional baked beans to carry the wonderful Mexican flavors throughout the meal.

Guacamole Bacon Burgers
serves 2

For the guacamole:
1 medium ripe Hass avocado
1 clove garlic, minced or pressed through a garlic press
1/4 teaspoon salt, or to taste
1 tablespoon chopped cilantro
1/2 tablespoon fresh lime juice
1 tablespoon minced jalapeno, or to taste
2 tablespoons chopped white onion

2 whole wheat hamburger buns
8-12 ounces ground sirloin
Salt and freshly ground black pepper
Ground chipotle pepper (optional)
3 ounces bacon, cooked (2-4 strips, depending on the thickness of your bacon)
2 ounce sliced quesadilla or other good melting cheese
Lettuce, greens, or alfalfa sprouts (optional)
Sliced tomato (optional)

1. First, make the guacamole. Cut the avocado in half, remove the pit, and scoop the flesh into a medium bowl. Mash the avocado into a paste using a fork or potato masher, add the remaining ingredients, and stir well to combine. Put 1/4 cup guacamole on each of the top halves of the hamburger buns, reserving any remaining guacamole for another use.

2. Meanwhile, preheat a grill pan, gas grill, or charcoal grill. Divide the ground sirloin into two patties and season each side with salt, pepper, and chipotle pepper (if using). Cook to desired level of doneness using desired method of cooking (I prefer a medium-rare burger, cooked over charcoal). When burgers are just shy of done, place cooked bacon and cheese on top of the burger and cook until the cheese is melted, just a couple of minutes. Place one burger on each of the bottom halves of the buns and add lettuce and tomato, if desired, top with upper halves of buns, and serve.

Avocado-Dressed Shrimp a la Mexicana

When I have a craving for Mexican food and am on the hunt for a good recipe, I look no further than Rick Bayless. I own a number of his cookbooks, am a huge fan of his line of Frontera line of products, love his TV show, Mexico-One Plate at a Time on PBS and am dreaming of the day I get to visit one of his restaurants in Chicago. I've made a number of his recipes and have never once been disappointed in the result, this recipe being no exception. I picked this recipe out to try simply because I had a big bag of jumbo shrimp I wanted to use and a craving for Mexican food. This recipe was originally intended as an appetizer on tostadas, but I used this delicious shrimp mixture as a soft taco filling for a light and fresh dinner, along with a side of black beans cooking with onion, garlic, and spices. The tacos will be even more extraordinary if you make your own fresh corn tortillas, which I prefer to do when I have the time, but won't disappoint with store-bought tortillas. Although a fabulous dinner now, this dish is perfectly suited for a lingering dinner on the patio on a hot summer day, accompanied by a crisp cold beer and good company.

Avocado-Dressed Shrimp a la Mexicana
adapted slightly from Rick Bayless
makes 12 small tacos, serving 4 as a main course

12 ounces jumbo cooked shrimp, peeled and deveined, each cut into 4 or 5 pieces
1 medium white onion, cut into 1/4-inch pieces, rinsed under cold running water and drained
1/4 cup finely chopped recipe ready sun-dried tomatoes, plus extra for garnish (not oil-packed)
1/4 to 1/3 cup fresh lime juice
Hot green chiles to taste (usually 3 serranos  or 1 to 2 jalapenos), stemmed and roughly chopped
1 medium, ripe avocado, pitted, flesh scooped from the skin
1/3 cup (loosely packed) roughly chopped cilantro (thick bottom stems cut off), plus extra for garnish
Salt
12 small corn tortillas

1. In a medium bowl, combine the shrimp, onion, and 1/4 cup sun-dried tomato.

2. Measure the lime juice into a food processor or blender.  Cover and turn on.  Drop the chiles and when chopped, turn off and scoop in the avocado and cilantro.  Process until smooth.  Thin to a "creamy dressing" consistency with water, usually 2 to 3 tablespoons.  Taste and season with salt, usually about 1 teaspoon.  (You will have about 1 1/2 cups.) 

3. Mix the dressing into the shrimp mixture.  Cover with plastic wrap directly on the surface of the shrimp and refrigerate.  When you're ready to serve, scoop into the tortillas (about 1/4 cup per tortilla) and decorate with cilantro and diced sun-dried tomatoes.

Guacamole Three Ways

With Cinco de Mayo coming up this Wednesday, many people will be scarfing down fake and authentic Mexican food. My personal source for Mexican recipes is Rick Bayless, and in particular his cookbook, Authentic Mexican. While the recipes in there an undeniably authentic and delicious, many require you to spend all day in the kitchen, something I enjoy, but don't always have time for. When I don't have hours to spend in the kitchen, I go to Mexican Everyday, which is full of delicious recipes that can be accomplished in not too much time and are still pretty authentic, even if they do have a few shortcuts.

I opted for the luxurious guacamole, without raw tomato. It was fantastic, better than anything I've had in a restaurant, probably mostly by virtue of the fact that I made it and ate it immediately. That, and any recipe from Rick Bayless is probably going to be amazing. I see a lot more fresh guacamole in my future.

Guacamole Three Ways: Simple, Herby, and Luxurious
from Mexican Everyday by Rick Bayless

2 medium ripe avocados
1 garlic clove, peeled and finely chopped or crushed through a garlic press
Salt

To make it herby, add:
2 T. chopped cilantro
1 T. fresh lime juice

To make it luxurious, also add:
Fresh hot green chile to taste, finely chopped (such as 1 serrano or 1/2 to 1 jalapeno)
1/4 small white onion, finely chopped
1/2 medium tomato, chopped into 1/4-inch dice

1. Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pit, then pull the halves apart. Dislodge the pit, then scoop the avocado flesh into a medium bowl.

2. Mash the avocado with a large fork or potato masher. Stir in the garlic and about 1/2 teaspoon salt, plus any of the other sets of ingredients you've chosen. If your list includes white onion, rinse it first under cold water, then shake well to rid it of excess moisture before adding to the avocado. (This reduces the risk of having the onion flavor overwhelm the guacamole.)

3. Taste and season with additional salt if appropriate. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate-preferably for no more than a few hours.