avocado

Salads

Grain, Grapefruit + Avocado Salad

Grain, Grapefruit, + Avocado Salad | www.hungryinlove.com
Grain, Grapefruit + Avocado Salad | www.hungryinlove.com

It wasn't my intention but I may have struck breakfast salad gold with this one. How do I know? Because it's the first thing I've reached for three mornings in a row now. I suppose it makes sense. Several breakfast regulars are present: grapefruit, yogurt, avocado. Usually mornings find me stuffing one of these three in to my bag hoping it doesn't burst/explode/get smushed on my trek into the city. But together in a whole-grain studded salad the whole lot fits neatly into tupperware and becomes quite commuter friendly. That's worth waking up for if you ask me.

The prep for this, or any grain salad really, involves some legwork but the results are worth it. Besides being heartier than a green salad, cooked grains do a fabulous job at sopping up dressing, especially if left to refrigerate overnight. Here I used both quinoa and farro because I had them on hand. There's no magic to this combo though. You could skip one to simplify or swap in wheat berries, bulgur (cracked wheat), brown rice, or barley.

A few notes on cooking these grains. There are as many methods for cooking quinoa as there are grains in your pot. For this salad I used a 1:1.25 grain to water ratio and followed these tips from Food52. The results were perfectly fluffy. As for farro, I used to cook it as you do rice. But then I got hip to treating it like pasta and have never turned back. Simply cook at a rolling boil until it reaches your desired al dente-ness. Guess work eliminated!

Grain, Grapefruit, + Avocado Salad | www.hungryinlove.com
Grain, Grapefruit + Avocado Salad | www.hungryinlove.com
Farro | www.hungryinlove.com
Lime Yogurt Dressing | www.hungryinlove.com
Grain, Grapefruit, + Avocado Salad | www.hungryinlove.com
Serves 4-6

Ingredients

Grain, Grapefruit, + Avocado Salad

  • 1 cup cooked farro (1/2 cup dry)
  • 1 cup cooked quinoa (1/2 cup dry)
  • 1 grapefruit, peeled and sections removed from pith (Don't worry about keeping the sections in tact. You'll want to tear into bite-sized pieces for the salad.)
  • 1 avocado, cut into chunks
  • 4 scallions chopped (white and light green parts)
  • 1/2 head small radicchio
  • 2 Tbs chopped parsley

Lime Yogurt Dressing

  • 1/4 cup plain Greek yogurt (I prefer full fat but use what you like or have on hand)
  • Juice of 1 lime
  • 1 tsp honey
  • 1/4 olive oil
  • Salt + pepper

Prep

  • Cook your grains and allow to cool.
  • Make your dressing. Whisk together yogurt, honey, lime juice, salt and pepper. Add olive oil and blend until smooth. I like to shake everything together in a ball jar - it makes for simple storage.
  • Assemble your salad. Tear radicchio leaves into your serving bowl.
  • Add cooled grains, chopped scallions, and parsley.
  • Add dressing and toss. (You likely will not need it all. Save the rest for another use.)
  • Taste grains for seasoning. Add more salt and pepper as necessary.
  • If you're preparing the salad to eat later, stop here. Cover and refrigerate. 
  • When ready to serve add grapefruit and avocado and toss gently. Enjoy!

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Soups

Poblano Soup with Shredded Chicken + Lime

Poblano Soup with Shredded Chicken + Lime | www.hungryinlove.com
Potluck at Midnight Farm Cookbook | www.hungryinlove.com
Green Vegetables | www.hungryinlove.com

After college I did a summer internship at Cape Cod Life magazine. It was a pretty sweet gig. I got to zip around the Cape interviewing B&B proprietors, give my two cents on the annual 'best of' issue, and even sit in my own little office with a window. 

But the best perk of all were the cookbooks. My stint coincided with the magazine moving to new offices across town. Like any move, there was years worth of clutter to contend with. Except this wasn't you're ordinary junk. The magazine received a steady stream of books from authors and publishers all clamoring for a few favorable words in print. These hopefuls accumulated in little stacks all around the office. Everywhere you turned, books, books, books. When moving week rolled around we were green-lighted to 'take what you like'. That day just about made up for the internship being unpaid. Among the bounty I took home was a cookbook called Potluck at Midnight Farm. The recipes are nice but the real draw is that it's a book about fabulous parties in even more fabulous settings on Martha's Vineyard. Farms, beaches, bluffs! The author is friends with Carly Simon so as an added bonus there are pictures of Carly being gorgeous scattered throughout. It's almost like you're friends with her too!

This soup is not in that cookbook, but its inspiration is. The 'arroz verde' (pg. 68) is loaded with poblanos, cilantro, scallions, zuchinni and other green goodness. The combo felt appropriate for a summertime soup.

Poblano Soup Prep | www.hungryinlove.com
Roasted + Peeled Poblanos | www.hungryinlove.com
Poblano Soup Prep | www.hungryinlove.com
Poblano Soup with Shredded Chicken + Lime | www.hungryinlove.com

 

Ingredients

  • 2 Tbs. olive oil
  • 4 scallions, chopped (separate white and light green parts from the dark green tops; reserve latter for garnish)
  • 2 celery stalks, diced
  • 2 garlic cloves, finely chopped
  • 1 zucchini, diced
  • 1.5 lbs. poblano peppers, roasted, peeled, seeded and diced (see here for instructions on roasting and peeling peppers)
  • 1/2 tsp. kosher salt
  • 1 Tbs. lime zest
  • 1 Parmesan rind
  • 8 cups chicken stock
  • 1 cup chickpeas
  • 2 cups shredded chicken
  • 1 head romaine lettuce, sliced into thin strips
  • 4 Tbs. chopped cilantro
  • 2 Tbs. chopped dill
  • 2 Tbs. lime juice
  • Diced avocado + radish (for garnish)

Prep

  • In a large dutch oven or saucepan heat olive oil over medium heat
  • Saute scallions (white and light green parts) and celery for 2 minutes
  • Add zucchini, garlic, and poblanos and cook for 3-4 minutes, stirring frequently; season vegetables with 1/2 tsp. salt
  • Add chicken stock, lime zest, chickpeas, and Parmesan rind; bring to a boil then reduce to a simmer; cook uncovered for 30 minutes
  • When ready to serve add chicken, romaine, cilantro, dill, lime juice, and dark green parts of your scallions; cook for 2-3 minutes until chicken is warmed and lettuce has wilted
  • Serve garnished with diced avocado and radishes

Snacks

Roasted Green Grape Guacamole

Roasted Green Grape Guacamole | www.hungryinlove.com

This weekend Tripp and I mapped out our grand calendar of upcoming summer adventures (Carolina! Maine! France!). Besides making me totally giddy, the activity put a rumble in my belly for summery fare, picnics, and parties. With a few weeks left of New England spring, testing summer recipes inside on rainy days is a substitute for the real thing I won’t turn down. Hence, guacamole.

Ah yes, guacamole: friend-maker, woe-mender, harbinger of good times. If I were someone who believed in magic, these powers might seem reasonable. But I’m a notorious skipper of horoscope sections so an alternative explanation is in order. Perhaps it’s nothing beyond the singular alchemy that is avocado + lime + salt.

I’ve long been a fan of fruit-laced guacamole (hello, mango). But last summer was the first time I enjoyed a grape-studded rendition. Plump and bright, grapes are a splendid counter to creamy, rich avocado. Throw roasted grapes into the equation and whoa, you’ve just made a dish with an ingredient ‘two-ways’ at home. I have to admit I was pretty proud of that.

Roasted Green Grape Guacamole Mise En Place | www.hungryinlove.com
Roasted Green Grapes | www.hungryinlove.com
Roasted Green Grapes | www.hungryinlove.com
Grapes: two ways!

Grapes: two ways!

Avocados | www.hungryinlove.com
Guacamole Mise En Place | www.hungryinlove.com
Roasted Green Grape Guacamole | www.hungryinlove.com

Ingredients

Makes 3-4 cups

  • 2 cups whole grapes (visually I think green grapes are best here but red are a fine substitute)
  • 1 Tbs. olive oil + salt
  • 3 ripe Haas avocados, peeled, pitted and diced into small cubes
  • 1 cup quartered grapes
  • 1/3 cup red onion, finely diced
  • 2 serrano chiles, finely diced (if you don't like heat, use only one or omit altogether)
  • 1 cup cilantro leaves, roughly chopped (about 1 bunch)
  • Juice of three limes
  • 1 tsp. kosher salt

Prep

Roast Grapes

  • Preheat oven to 450 degrees
  • Toss 2 cups whole grapes with olive oil, season with salt, and spread on a baking sheet
  • Roast for 15 minutes; grapes will release juices and start to caramelize
  • Transfer grapes to a plate to cool
  • Roughly chop

Assemble Guacamole

  • Place avocado, roasted grapes, quartered fresh grapes, onion, chile, cilanto, lime and salt in a mixing bowl
  • Use a fork to combine until all ingredients are evenly dispersed but avocado chunks remain
  • Taste for seasoning; add more lime and salt as needed
  • Serve with tortilla chips or crudite
  • The flavors will be doubly awesome if you allow guac to sit inthe  fridge (covered) for a couple hours