You know you’re with the right people if they flip out after reading the sign: “5 for 1$ avocados.”
You can’t ever get enough of these technically-fruits-but-are-really-vegetables-so-they-probably-have-some-self-esteem-issues babies.
Down in Monterey we walked a few trails; tried to figure out people’s spirit animals; discovered the difference between a sea lion, sea otter, and a seal (okay I lie – I still don’t know the difference); ate tacky, overpriced American fried seafood; rediscovered white emo music and respectful-towards-women R & B of the early 2000’s; and kayaked over a kelp forrest.
Proof that I’m a neuroscience major: I really think kelp leaves look like the brain.
Around 6:30, we were wrapping up our kayaking expedition and asked one of the guys who worked at the kayak shack if he knew about the mystical market that sold 5 for one avocados. To our surprise, he did know. And he told us we had less than 30 minutes to get there.
That got us moving.
Jos pedaled it and got us there just in time: 6:58 pm. To our frustration: 1. The market actually didn’t close until eight 2. The 5 for 1 avocados were weak (one was about the size of a prune). BUT there were still lots of other great produce at unbelivably cheap prices. And I stocked up on avocados anyways.
To celebrate, I used my connect brainset and now present to you avocado pasta and avocado mashed potatoes.
Avocado Garlic Pasta with a Paprika-Infused Fried Egg (inspired by ohsheglows)
The creaminess of the avocado replaces any need for cream or milk. AND you get a healthy hit of monounsaturated fats, folate, potassium, vitamin E, and phytochemicals that may protect against eye disease and high cholesterol. Omnomnom.
Ingredients for the Avocado Pasta
1 medium avocado
1/2 juiced lemon, as well as lemon zest for garnish (for those like the pre-summer me: lemon zest is when you shave off the skin)
3 garlic cloves
salt to taste
ground pepper to taste
1/4 cup parsley (or basil)
2 tbsp extra virgin olive oil (I used white truffle olive oil in this creation)
2 servings (or really as much as you desire) of some form of pasta
**optional: you could also saute some spinach and the garlic on the side and mix it in with the cooked pasta and sauce if preferred**
1. Boil a few cups of water in a pot. Pour a couple tablespoons of salt in the boiling water. Cook the pasta for 8-10 minutes. Remove and drain.
2. While waiting, use a food processer to cream the avocado, garlic, olive oil, basil/parsley, and salt.
3. Combine the freshly cooked pasta with the sauce by tossing, then garnish with some lemon zest and pepper. Serve immediately.
To make the side of paprika fried egg: before cooking the egg, heat up the oil in the pan with the paprika powder in it. The spice that’s made from grinding up bell or chili peppers (depending on the region) gives a great kick to the fried egg, reminiscent of deviled eggs.
And now for Garlic Avocado Mashed Potatoes
Again – why need milk? The creaminess and subtlety of the avocados make this a homerun.
Ingredients (obviously change the amount based off of servings needed)
1 garlic head, skins off, 45 minutes wrapped up with olive oil and tin foil
5 small to medium potatoes (peel skins)
1 medium sized avocado
dash of lemon juice
rosemary optional (to taste)
salt and pepper to taste
1. Toss the garlic cloves in olive oil and place in a “cup” of tin foil. Place in an oven at 350 degrees F for 45 minutes.
2. Boil the potatoes in a pot with water barely covering the potatoes for 15-20 minutes or until a fork easily slides through them.
3. When the garlic cloves and potatoes are done, mash together with the pitted avocado.
4. Add a dash of lemon juice, as well as salt, pepper, and rosemary to taste.
Future projects including avocados?
Chocolate avocado cookies, avocado pie, avocado frosting & cake, avocado marshmallows, grilled avocados, avocado margaritas, avocado creme brulee, avocado soup, avocado brie apple quesadillas…okay I need to stop.
Once an avocado girl, always an avocado girl.