Breadwinner

……………………………………………………. Baking our mark

Cool Avocado Soup July 31, 2012

I rarely pull recipes off restaurant websites – I always feel like they’re going to leave off a key ingredient in order to inspire me to come back to their spot instead of making a dish myself. But, when I got this recommendation, it sounded too good to pass up.

Before I made this, I’d never eaten a cold soup. Now, I basically want to live off cold soup all summer long. This was incredibly refreshing, all while being incredibly creamy and decadent.

Plus, we finally got to use the antique cold soup china tureen that’s been in the basement for a year. Classy business, this soup.

Plus it’s green. Which is awesome.

Cool Avocado Soup from Panera

2 ripe avocados, peeled and pitted
1/2 English cucumber, partially peeled, then chopped (I used a little cucumber from my garden!)
4 scallions, green parts only
2 cups vegetable broth
Juice of one lime
1/3 cup packed cilantro (leaves and stems)
1/2 – 1 jalapeño pepper, depending on your taste preference, seeded and coarsely chopped
1 – 2 garlic cloves, coarsely chopped
1/4+ tsp. cumin
1/4+ tsp. paprika
1/2 tsp. salt

Throw everything in the blender and puree for 2-3 minutes. Let it sit for a few hours, then blend again for a few minutes before serving. Garnish with additional cilantro as desired.

 

Roasted Sweet Potato Salsa November 19, 2011

Yeah, we haven’t posted for a while. We’re busy and hungry and tired and not cooking very many worthwhile new things. M is only eating produce, and I am only eating strange concoctions that I can make in the crockpot and/or freeze and then reheat.

BUT, I made some incredibly delicious salsa to eat on chips, on top of salad, on top of quesadillas, and, well, just on a spoon. You should make some right now. It may be one of the best things you’ve ever done with a sweet potato that didn’t also clog your arteries.

Roasted Sweet Potato Salsa 

1 sweet potato, peeled and diced small
1 red onion, diced small
1 Tbs. olive oil
1 tomato, diced small
1 avocado, diced small
2 Tbs cilantro, chopped
1 clove roasted garlic, chopped – or 1 Tbs. diced garlic from a jar – or some granulated garlic
1/4 cup lime juice (fresh from 2 limes, or just 1/4 cup)
Cumin
Salt

Roast the sweet potato and the onion for a total of 20 minutes, stirring once halfway through. Let cool completely. Separately, combine all the other ingredients and blend with the sweet potatoes and onions. Season with salt, garlic, and cumin to taste.

Eat immediately. It lasts ok in the fridge if it’s well-covered, but not for more than two days. (But don’t worry. It just won’t last that long.)

 

Avocado and Grapefruit Salad January 9, 2011

Filed under: Lunch,Salad,Vegan,Vegetarian — krandle @ 12:59 pm
Tags: , , , , , ,

Grapefruits taste like summer. I recognize that they’re in season in the winter, and January and February are known in my kitchen as the months during which I maintain ruby red armies in the vegetable crisper. But they taste pink and refreshing, and when they were on top of a salad next to some creamy avocados, they reminded me of June.

That thought could have been inspired by the fact that I ate this for lunch at work on a day I had 5 conference calls, but I’m going to go with the idea that the flavors spoke to me.

Avocado and Grapefruit Salad, modified from the original, as part of Day 8 of our cleanse experiment

Serves 2

Apple cider vinegar
White wine
Fresh grapefruit juice
Minced onion
Sesame oil
Olive oil
Salt
Salad greenery (butter lettuce is recommended, but I used arugula and some other mixed salad)
1 ripe avocado, halved, pitted, peeled, thinly sliced, rinsed under cold water
1 large Ruby Red grapefruit, all peel and white pith cut away, segments cut from between membranes

Whisk first ingredients in small bowl to blend. Gradually whisk in both oils. Season dressing to taste with salt and pepper.

Arrange lettuce on platter. Top with avocado and grapefruit, then dressing.

Note: When taking this salad on the go, put the grapefruit and avocado in a separate container – but if you keep them together, the citrus juice keeps the avocado from getting too brown.