Today marks week two of the first letter in the second round of Heather ‘s Meatless Mondays A-Zchallenge .
The new version of the challenge requires (or at least heavily suggests) that in the first week, youcreate a recipe using the alphabetic ingredient, and in the second, youcook one, inspired by something you saw on another blog, in a magazine, made at the hands of Rachael Ray….whatever. Since I already broke the rules in the first round–although how valuable is knowing how to freeze excess avocado , y’all?–I figure why not kind of break ‘em again… Instead of recreating [slash] cooking someone else’sA is for Avocado recipe…I’m reinventing one of my own.
Technically, the original recipe really does belong to my friend Alex , who had no idea what she was doing when she showed up a day early to my second blogday brunch introduced to me to her Citrus Avocado Dressing.
to this day, the only thing i will allow in that former tea jar is avocado dressing
But I have recreated it so many times now…
..that the recipe almost feels like mine.
After Southwestern Grapefruit … … Pineapple Cilantro …
…and Apple Lemon Ginger , where else could I–and my trusty immersion blender–turn?
How about pomegranate?
Similar to how miscommunication resulted in Alex bringing the original dressing to me a day early , this newfangled version of my standard put-it-on-everything-or-just-eat-it-with-a-spoon fav-ocado-rite comes from misremembrance.
You see, when I was in Mexico a few years ago, my stomach didn’t tolerate much of the spicy, rich food very well, especially not in the morning. But I was still completely fascinated by it all. One dish I remember watching consumed for breakfast was a fried chile relleno covered in guacamole and pomegranate seeds.
Except my research has proven that might not have been what it was at all.
Because the only thing that is ‘a thing’ in Mexican foodlore similar to my potentially falsified memory is a Chile Relleno en Nogada: a stuffed poblano pepper covered in cheesy walnut sauce and pomegranate seeds.
Avocad-o(h)well. False memory or not, I poured out the pomegranate juice, drizzled in some rice vinegar, sprinkled on the salt, scooped out my (previously frozen) avocado, and sliced up the green onions.
I blended away, with visions of sugar plum-colored dressing in my head.
Which is not what I got.
After researching flashy, Crayola-inspired names–and entering a rather heated mental debate over just what the color puce is considered internationally– I decided that calling it a “golden tan” would suffice…since it tasted so sweet-tartly* delicious.
*But not like–eww–Sweet Tarts.
And since my memory was apparently failing anyway, why not switch from a chile relleno…to a calabaza rellena?
Spaghetti squash cooked with peppers, onion, and a trio of beans…
…stuffed back in its ‘shell’ and drizzle with Pomegranate Avocado Sauce is an experience I will most definitely NOT be misremembering any time soon. Pomegranate Avocado Sauce
1 cup mashed avocado
1 1/4 cup pomegranate juice
1/3 cup chopped green onions (whites and light greens)
1/4 cup rice or apple cider vinegar
1/4 tsp. salt, or more to taste
Combine all ingredients in a blender or food processor. Blend until smooth, adding water (or more pomegranate juice!) to reach desired consistency for use as sauce, dressing and/or dip.