Endive Spears with Lobster, Avocado, and Grapefruit

Makes 30-32 servings

Ingredients

• · 3 pink grapefruit, peel and pith removed
• · 3 avocado, peeled and pitted
• · 3 teaspoon freshly squeezed lemon juice
• · 9 ounces cooked lobster meat
• · 12 heads Belgian endive (about 8 ounces)
• · Salt and freshly ground black pepper
• · 9 fresh tarragon

Directions

1. Using a small paring knife, remove sections from grapefruit. If sections are too large, cut in half crosswise. Set aside.

2. Slice avocado into 1/8-inch-thick slices; cut slices into 1-inch lengths. Toss in bowl with lemon juice, and set aside.

3. Cut lobster into bite-size pieces; set aside.

4. Trim bottoms from endives; separate spears. Place a grapefruit section on top of each endive spear. Top with piece of avocado, then a piece of lobster. Season with salt and pepper; garnish with tarragon. Repeat with remaining ingredients. Serve immediately.

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Ingredients

• 2 big handfuls fresh cilantro leaves, finely chopped
• 1/2 jalapeno, sliced
• 1 Tbs brown sugar
• 1 teaspoon grated fresh ginger
• 1 garlic clove, grated
• 2 limes, juiced
• 2 tablespoons soy sauce
• Pinch sugar
• Sea salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 (6-ounce) block sushi-quality tuna
• 1 ripe avocado, halved, peeled, pitted, and sliced

Directions

In a mixing bowl, combine the cilantro, jalapeno, brown sugar, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.

Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

Bobby Flay's L.A. Burger w/ Avocado Relish

Directions

• Bobby's Perfect Patty

Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.

• Cheese

Your pick: Monterey Jack is a California favorite, but Bobby loves this burger with cheddar, too.

• Avocado Relish

Avocado is one of Bobby's favorite ingredients. He mixes 2 chopped Hass avocados with 1/2 diced small onion, 1 minced jalapeno, the juice of 1 lime, 3 tablespoons chopped cilantro, and salt and pepper.

• Watercress

L.A. doesn't do iceberg lettuce, so Bobby tops off the burger with this peppery green instead.

• Tomato

One thick, juicy slice takes the place of ketchup



http://www.foodnetwork.com/recipes/bobby-flay/la-burger-recipe/index.html

Corn, Tomato and Avocado Salad

Ingredients:

For the dressing:

• 1 1/2 cups packed fresh cilantro
• 1/2 cup good-quality extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon finely grated lime zest
• TT Kosher salt and freshly ground pepper

For the salad:

• 4 ears corn, kernels removed (about 3 cups)
• 1 1/2 pounds grape tomatoes, halved (about 3 cups)
• 1 pound fresh mozzarella, diced
• 2 medium avocados, diced

Directions:

Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth.

Combine the salad ingredients in a large bowl and toss with the dressing.

Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.



http://www.foodnetwork.com/recipes/aida-mollenkamp/aidas-corn-tomato-and-avocado-salad-recipe/index.html

Avocado with Ovenbaked Onions, Barley and Corn

4 servings

Ingredients:

• 1-2 avocados, it depends on how big they are
• 6-8 small onions
• 2oo ml orzo/0,85 cup barley
• 1 big cob of fresh corn
• parsley, finely chopped
• honey
• lemon
• salt
• extra-virgin olive oil

Directions:

- Cook the barley in salted water for about 30 minutes. Drain, squeeze a little lemon over and drizzle some olive oil over before leaving it to cool down.

- Peel and quarter the onions, put them in an oven-proof form. Mix olive oil, honey and a pinch of salt and then drizzle it over the onions, stir and then bake in a pre-heated oven (150°C/300°F) until soft and golden, approximately 30 minutes.

- Meanwhile you grill the cob of corns in a griddle pan and cut off the corn length wise.

- 'Peel' the avocado and then slice it and cut it into bite sized pieces.

- Mix all the ingredients and serve sprinkled with chopped parsley.




http://www.luculliandelights.com/2009/09/avocado-with-ovenbaked-honey-onions.html

Roasted Asparagus Salad

Add even more color by roasting squash, zucchini, carrots, or other favorite veggies with the asparagus.

Prep Time: 20 minutes

Other Time: 23 minutes

Yield: Makes 8 servings

Ingredients

• 1 1/2 pounds fresh asparagus
• 1/2 cup olive oil, divided
• 1 1/2 tablespoons chopped fresh basil, divided
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon salt, divided
• 1/4 cup balsamic vinegar
• 1 garlic clove, minced
• 1 cup halved cherry tomatoes (about 1/2 pt.)
• 1/2 cup chopped red bell pepper
• 1/4 cup finely chopped red onion
• 1 head Bibb lettuce, torn into bite-size pieces
• 1 avocado, sliced

Preparation

1. Preheat oven to 425°. Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired.

2. Stir together 1 Tbsp. olive oil, 1 1/2 tsp. chopped basil, 1/2 tsp. lemon pepper, and 1/4 tsp. salt in a large bowl.

3. Add asparagus to olive oil mixture, and toss gently to coat. Place asparagus on a lightly greased baking sheet.

4. Bake asparagus at 425° for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.

5. Whisk together balsamic vinegar, garlic, and remaining 7 Tbsp. olive oil, 1 Tbsp. basil, and 1/4 tsp. salt.

6. Toss together tomatoes, bell pepper, onion, and 1 Tbsp. balsamic vinegar mixture.

7. Arrange lettuce on individual serving plates. Top with tomato mixture and asparagus. Add avocado just before serving. Drizzle with remaining balsamic vinegar mixture.

Note: To make ahead, toss together tomatoes, bell pepper, and onion without dressing. Store these ready-to-use ingredients in an airtight container in the refrigerator up to five hours. The dressing and asparagus can also be made up to eight hours before serving.

Nutritional Information Calories: 193 Fat: 17.1g (sat 2.3g,mono 10.8g,poly 1.4g) Protein: 3.2g Carbohydrate: 8.8g Fiber: 2.9g Cholesterol: 0.0mg Iron: 1.4mg Sodium: 181mg Calcium: 33mg

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1966710

Salsa and Shrimp Stuffed Avocados

In a hurry? Use store-bought salsa fresca -- not the processed salsa -- from the produce aisle, and the dish comes together in five minutes. It's an appetizer with a wow factor, or the basis for a light summer lunch.

Serves 6; can be doubled, or halved.

*Here's a tip I learned from Kalyn's Kitchen: Buy avocados a few days in advance. Bring them to desired ripeness on the countertop, then put them in the refrigerator. They will hold their ripeness, without getting overripe, for up to a week.

Ingredients:

• 3 ripe, but still firm, avocados*
• 7 large (21-25 per pound) shrimp, or more if smaller, shells on
• 2 cups chopped fruit (tomato, or mango, or peaches)
• 1/4 cup chopped onion
• 3 Tbsp lime juice
• 2 Tbsp finely chopped, seeded fresh jalapeño pepper
• Pinch of kosher salt, to taste
• 1 Tbsp chopped fresh cilantro, plus a few leaves for garnish

Directions:

In a small sauce pan, place the shrimp and cover by half an inch with water. Bring water to a simmer, and cook for 3-4 minutes, until the shrimp are pink and curled. Drain and rinse under cold water, then peel the shrimp. Chop roughly, place in a small bowl, cover and refrigerate.

In a bowl, combine remaining ingredients and toss well. Adjust seasoning with lime juice and salt, to taste. Cover and chill 1-2 hours, to allow the flavors to melt.

Add shrimp to salsa, and toss to combine. Taste, and adjust seasoning as needed. Cut each avocado in half lengthwise. Remove the pit. Score each half, leaving the avocado in the shell.