This week’s food is one of my absolute favorites: avocado. I grew up eating avocado sandwiches. Now I skip the bread and just get to the good stuff. Thanks for Cooking and UNcooking , this week’s host, for picking such a fabulous food!
I still have a stomach bug, and I made a huge vat of turkey soup with spring onions, carrot tops, ginger and allspice. I expect that’ll be quite a few of my meals.
Roasted salmon with an avocado “lemon” thyme sauce: I tried this Avocado Remulade recipe from Elise . We LOVED the creaminess, but the flavor didn’t appeal to us. So we’ve re-worked and it’s become a favorite, especially when wild salmon is only available frozen.
Marinated roasted rainbow peppers with buffalo burgers
Mixed veggies with a Malaysian curry sauce (we’ll see how/if this one works…)