Search Results (1,236 found)
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Here's a silky soup that doesn't rely on cream for its creamy texture; pureed avocados do the job nicely. It doesn't rely on long cooking for its full flavor, either the soup's in the pot for less than 10 minutes.
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An accidental masterpiece made from leftovers that is now an all-around favorite. Black beans, canned or frozen corn, avocado, and cottage cheese are just a few ingredients that, while not the prettiest bowl of food in the world, certainly make for one of the tastiest snacks around. Great to keep in the refrigerator for a delicious anytime snack.
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Gail Simmons fills poblanos with a traditional mix of cheese and jalapeños, then tops them with a bright, fresh salsa.
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Mix a blend of Southwestern-style ingredients to make a non-traditional egg roll that excites the palate from Chungah Rhee of Damn Delicious. The cilantro sauce takes the flavors to the next level.
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Fresh tomatoes, red onions, cilantro and lime juice pair up with diced avocados atop salad greens, crowned with wasabi-orange glazed chicken strips.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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After having a similar salad at a restaurant I had to try to re-create it.
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This bean salad is perfect as a light meal or on the snack table at a party.
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Fresh avocados combine with bacon, green onions, sour cream, and a splash of lemon. Spooned over red leaf lettuce, it's a refreshing salad.
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Fresh and colorful, this tantalizing vegan appetizer uses the best of late summer produce.
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Creamy avocados plus delicate crabmeat plus a tart ginger-and-lemon vinaigrette equals one great salad. Substitute cooked shrimp or grilled scallops for the crab in the equation, if you like; the result will be just as delicious.