In season...AVOCADO

Meg Baggott Images

Yeah, they're high in fat, but it's heart-healthy unsaturated fat in this nutrient-dense, delicious little "alligator fruit."  Diced up in my salad, ripe avocados create a creamy dressing all their own, and when I'm not worried about the fat at all, I throw slices on a baguette and melt some brie on top.  REALLY delish!


But what makes a party a fiesta - guacamole!  There are as many recipes as their are avocado varieties (actually, there are way more recipes), but my favorite is totally simple:

- finely diced white or Vidalia onion (about 1/2 cup)
- juice of 2 limes
- cilantro (if you so enjoy)
mash up with 2 diced avocados and voila!  


And if you want a little pop of color and heat, mix in finely diced red chiles and green onion.


I'm partial to baked-only chips, but this recipe is pretty darn good on the indulgent chili lime chip varieties too.

Want more info, recipes and beautiful images?  Check out these commissions:

http://www.avocado.org/

http://www.avocadocentral.com/

In Season - HERBS

MegBaggottImages

Parsley, sage, rosemary, thyme... lavender, cilantro, tarragon, chive... Fragrant, delicate bouquets set the table this season and the possibilities are endless.  I love to snip up a mixed bunch in my salad for a surprise with every bite.  If you're not afraid of flavor, herbs are so fun to experiment with, so try a new combo and let us know what you discover.

MegBaggottImages

The Garden Gimlet:

Ok, it’s not really a gimlet (gin based), but it is 8 ounces of refreshing paradise, brought to you from Puerta Plata…

-Generous handful of chopped herbs: basil, mint, parsley, watercress

-5oz Brugal Anejo

-2oz freshly squeezed jugo de naranja

-dash of bubbles (soda water), if you so desire

-serve over ice and take in a warm breeze

Cheers!

In Season - ASPARAGUS

MegBaggottImages

Springing up at a farm stand near you, the asparagus are peeking out their pretty little heads right about now. Try them blanched and drizzled with a little garlic oil and slivered almonds. 


Or, get creative with a cream of asparagus soup:

-2 bunches of asparagus, bottoms trimmed

-1 large onion

-2 cloves garlic

-1 Tbs olive oil

-1 Tbs butter

-1 cup vegetable stock, or water

-1 cup fresh cream

Chop up the onion and saute in the butter until clear and nearly caramelized.  Dice up most of the asparagus, reserving about 6-8 stalks to cut into 2-inch pieces.  Add diced asparagus and diced garlic into onion saute.  Simmer about 5 minutes until asparagus is soft.  Add stock. Stir together until the soup is hot and flavors are incorporated in the broth.  Transfer to blender or food processor and puree mixture to desired consistency.  Return to pot and add reserved asparagus. Heat until asparagus is bright green but tender.  Lower heat and add cream.  Stir and serve.  Top with a little salt & crushed black pepper.  Bon appetit!