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Holiday Vegetable and Hass Avocado Sauté Recipe Ingredients • 1 1/2 Tbsp. avocado oil or olive oil • 2 tsp. finely chopped garlic • 1/2 large shallot, finely chopped • 1/2 Tbsp. fresh thyme leaves • 3 zucchini, cut in half lengthwise and sliced 1/4-inch thick • 1/2 red bell pepper, cut into 1-inch squares • 1 Tbsp. grated lemon peel • 1 1/2 Tbsp. fresh lemon juice • 1 ripe, Fresh Hass Avocado, seeded, peeled and cut into chunks Instructions 1. In a large skillet, heat oil over medium-high heat. Add garlic, shallot and thyme, sauté for 3 minutes. 2. Mix in zucchini, bell pepper and lemon peel, stir and cook for 2 minutes. Lower heat and cover, cooking for 3 minutes. 3. In a small bowl, combine lemon juice with avocado. Add to skillet and gently mix. Cook for 2 minutes to allow flavors to blend. Chicken Stuffed Avocados INGREDIENTS: 2 medium avocados 1/4 cup fresh lime juice 2 cooked boneless chicken breasts 2 medium tomatoes 4 scallions or green onions 1 cup lettuce 12 pimiento-stuffed green olives 1/2 teaspoon salt 1 teaspoon black pepper 2 tablespoons red wine vinegar 1/2 cup shredded cheddar cheese PREPARATION: Peel the avocados. Slice in half and remove the pits. Sprinkle with lime juice. Remove the skin from the chicken and chop into 1/2-inch pieces. Chop the tomatoes into 1/4-inch pieces. Remove the skin from the scal¬lions and chop into 1/4-inch pieces. Tear the lettuce into 1/2-inch pieces. Cut the olives into quarters. Combine all the ingredients except the avocados and cheese in a medium-sized bowl. Place 1/4 of the mixture into each avocado half. Sprinkle the cheese on top. Serves 4. www.posedownmag.com

Feb 2012  

PoseDownMag.com Feb 2012

Feb 2012  

PoseDownMag.com Feb 2012

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