Guest Post: Tahini, Pomegranate And Coriander Potato Salad

 

Today I am truly excited to share with you a guest post from one of my favorite bloggers Rosa, from Rosa’s Yummy Yums. It is a unique and seasonal Potato Salad, a wonderful unconventional addition to your Thanksgiving table! I am a huge fan of potatoes and I adore this recipe. Just look at the beautiful photos.

If you are a food blogger, I am sure you know Rosa. Whenever I am visiting blogs, her comments are always within the first three. She happens to be a very talented lady and so I imagine she has super powers that allow her to be on all blogs at once spreading encouragement to bloggers throughout the blogosphere.  If you don’t already know Rosa and her aptly named blog, go on over there and check her out!

I have been following Rosa’s blog for many years now, since I became a food blogger, actually (her blog has been around a lot longer than mine). Her creative, vibrant and flavorful recipes have always kept me coming back for more and inspired me as a budding blogger. In fact her participation in the Daring Bakers and the beautiful things she made, prompted me to sign up and bake with them for a few years, too! Rosa is not afraid of flavor, spice or color in her dishes and there is always a side of pizazz to go with it! Clearly I admire her.

Besides kitchen creativity, Rosa is also well known for her amazing photography, not only of food, but also the countryside of Geneva, Switzerland where she lives. Besides food we share a love of all things Scandinavian, genealogy and nature. I would love to go visit her someday, and taste some of her amazing recipes, cooked by Rosa herself.  So here’s Rosa!


I have known the lovely Jenn Campus for quite a while now and have been visiting The Leftover Queen” since its launching in 2007. During all those years I have followed her adventures striving towards the goals of sustainability, preparing traditional foods and seasonal feasting, and have admired her courage when she moved to Northern Vermont in order to live out her dream and become self-sufficient (growing her own vegetables as well as raising her own animals).

So, the day Jenn asked me to write a guest post for her there was no way I was going to refuse her generous offer as I hold her ideas (ideals) in esteem, envy her countryside lifestyle and share similar visions with this captivating young lady who is extremely knowlegeable reagarding all things linked to Nature and homesteading. It is a real honor for me to be invited into her awesome space.

As she advocates healthy eating and enjoys creating culinary delights based on simplicity as well as everyday foods that can be traced locally and respect the earth’s cycles, I thought that it would be a brilliant idea to invent a potato salad which could be adapted according to what’s on the stalls of your regional farmers markets and savored as a fulfilling main course that can stand alone.

I have always been an immense fan of spuds and worshipped them because they are marvelously versatile, nourishing and delicious. There are so many varieties available and an astonishing number of amazing dishes can be made with them. Without a doubt, it is the king of vegetables.


Other ingredients I very much idolize and venerate are tahini, peppers, nuts, paprika and mustard. They literally make my world turn and I cannot imagine my extraordinarily well-stocked pantry and fridge being devoid of them (of course, I buy bell peppers solely from July to October).

Good food and good eating aren’t a class thing – anyone can eat good food on any budget as long as they know how to cook.

Jamie Oliver

Thanks to my immense collection of condiments, herbs and spices (it is an addiction), my cuisine is intensely savory, makes good use of seasonings hailing from all over the world, is highly inventive, ecclectic and can be described as “fusion”, yet those are not the only aspects which characterizes it. Budget-friendliness is also an integral part of my style of cooking as I only have an acutely limited amount of resources I can spend on groceries every month. This forces me to juggle like crazy and find ways of getting more for less. It means that I never eat meat or fish more than once a week (generally lower cuts or bargain spicimens) and have to manage my larder intelligently.

Nonetheless, being restricted money-wise and following good existence habits doesn’t obligatorily mean that you have to eat like an austere monk on a strict diet, a New Age prophet living on love and fresh air nor restrain your kitchen activity and stop concocting exciting meals. Quite the contrary. It is indeed absolutely possible to count your pennies as well as satisfy your body and soul simultaneously with refined and tasty grub (please read my article “13 ways to eat on a budget and improve your health at the same time” that was published on The Rambling Epicure).


“I don’t know what folks are going to do,” she said “because they don’t know how to be poor.”

- Marilyn, http://culinate.com

I strongly believe that in this period of global financial crisis, more people should be concerned about learning how to survive hard times and to reduce their consumption costs by being more aware of what can be done in order not to throw their dollars/Euros/Francs out of the window, yet without compromising on the nutritional quality the of their dinners and on self-indulgence. Our ancestors were forced to find methods to get through dearth, so there we should maybe start learning from them as their teachings could prove useful in the future – the impacts this behavior has on our environment are either not negligible…

So, the harmoniously tasting (sweet, sour, salty & hot), quirky, colorful and elegant “Tahini, Pomegranate And Coriander Potato Salad” I am presenting here today englobes all of those aspects. It provides cheap nourishment, incredible gustative pleasure and is well-balanced, especially if paired with proteins such as fish, meat or eggs.

Most potato salads contain mayonnaise and, although I have nothing against this practice (I am a big fan of the homemade version), I preferred to whip up a dressing with sesame paste which offers a similar creaminess than its calorific counterpart, but is a lot less fattening and adds a delightful nuttiness to the whole dish. Then, for more color, crunch and sweetness I incorporated a grated carrot, a handful pomegranate seeds and a thinly sliced red bell-pepper (see comments for more info), and for extra gusto and dimension I used plump walnuts, sweet German mustard (or “Weisswurstsenf“), pimentón, finely chopped leftover smoked ham and fresh coriander.

The result was electrifying and even my boyfriend who is not the biggest fan of potatoes in their boiled form was impressed by my invention and had seconds, and even thirds. As a matter of fact, the salad disappeared as fastly as it arrived on the table!

I  hope that you’ll be blown away by this “Tahini, Pomegranate And Coriander Potato Salad“as much as we did and wish to thank all of Jenn’s readers for having taken a moment to read me as well as to express my gratitute to my kind host for inviting me on her platform…

~ Tahini, Pomegranate And Coriander Potato Salad ~
Recipe by Rosa Mayland at “Rosa’s Yummy Yums”, November 2011.

Serves 2-3 people.

Ingredients For The “Salad”:
750g Small firm potatoes
1 Medium Carrot, coarsely grated
1 Red bell pepper, cubed (see comments)
1 Medium red onion, cut into thin rings
30-40g Smoked ham, finely chopped
50g Walnuts, coarsely chopped
A big handful (or to taste) pomegranate seeds
Fresh coriander, chopped, to taste
Ingredients For The “Dressing”:
3 Tbs Tahini
3 Tbs Milk
1 Tbs Water (or more if the dressing is too thick)
1 Tbs Malt vinegar
1 Tbs German sweet mustard (or French old-fashioned mustard)
1 Tbs Olive oil
1 Tsp Horseradish cream sauce
1 Tsp Worcestershire sauce
1/2 Tsp Sugar
1/3 Tsp Smoked paprika
1/4 Tsp Onion powder
Salt, to taste
Pepper, to taste


Directions For The “Dressing”:
1. Mix all the ingredients together, until you get a thickish mayonnaise-like sauce.
Directions For The “Salad”:
2. Cook the potatoes in water until tender. Drain them and let them cool until tepid, then cut them in two, lengthwise.
3. Delicately mix all the ingredients together and add the sauce.
4. Serve and decorate with a little extra coriander.

Comments:
I used small Charlotte potatoes, but you can also use waxy potatoes such as Désirée, Nicola, Bintje or Kipfler that are perfect for making salad.
I made this recipe when bell peppers were still in season. As they are now out of season, I recommend you to replace them by either 1 1/3 cup fresh muscade pumpkin cut into small cubes or thin matchsticks, raw betroot cut into thin matchsticks or finely shredded Brussel sprouts.
If you wish, you can substitute the walnuts with any nut of your choice.

Serving suggestions:
Serve alone as main course or accompanied with smoked fish (salmon or mackerel), rollmops, small shrimps, cold meat or hardboiled eggs.


Guest Post: An End of the Season Roasted Eggplant, Tomato and White Bean Salad

I have one more guest post to share with you, for now, dear readers. This one comes to you by my friend Diana, from A Little Bit of Spain in Iowa. Diana and I have been foraging a friendship over this last year based in a love for the land, animals, and real, wholesome food. I love Diana for her honesty, and the way she really opens the door to her life on her urban homestead in Iowa through her blog. I know, doesn’t that sound like an oxymoron, that someone living in Iowa would consider their home to be urban? But again, that is the beauty of sharing lives with each other through blogging – you learn how wrong you are about so much and how much there is still to learn! I love that.

Diana and I both raise heritage breed chickens, and love to garden. Even though we are mostly at the end of our garden season here, many of you are still awash in tomatoes and eggplants, and this recipe is perfect for you. For the rest of us, let’s stock it away for next year! Now for a recipe straight from the garden, the lovely Diana takes it from here.

 

Thank you, Jenn, for inviting me to guest post on your blog.  You always inspire me in your dedication to live a life in sustainability and stewardship.

I’ve had the privilege of befriending Jenn over the past year.  Kindred spirits you might say.

We share a passion in real food and homesteading including calloused hands and dirt grimed fingernails from working our own pieces of land.

 

I an urban homesteader and she a homesteader.  Besides a shared appreciation of worm castings and poop, what I enjoy about Jenn is her love of fine cooking.

As much as I adore to work in my organic gardens and raise backyard urban chickens for eggs and meat, I find joy when I’m able to share the fruits of my labor with family and friends at the dinner table.

When Jenn asked me to share a simple seasonal recipe, I decided to share with you something special using end of the season eggplant and cherry tomatoes.

 

Eggplant has a sort of villain/superhero kind of reputation.  Some love it while others despise the notion of even looking at such an odd fruit that comes in so many shapes and sizes.

I enjoy eggplant and find that as long as it’s cooked along side other vegetables and herbs, it brings out the best in it’s texture and flavor.

A sure way to make any vegetable pleasing, including eggplant, is to roast them sprinkled with celtic sea salt and drizzled with extra virgin olive oil.

 

It deepens their flavor and when it comes to eggplant, gives them a bit more sustenance without the creaminess.

An End of the Season Roasted Eggplant, Tomato and White Bean Salad

 


This is a simple salad to make using white navy beans, tuna, roasted eggplant and tomatoes.  It’s mixed in a balsamic vinaigrette and topped with feta cheese and fresh cut rosemary.  Deep and vibrant it makes a perfect side dish for a busy weekday meal.

Ingredients:

  • 1 cup white navy beans
  • 1 can tuna
  • 1 eggplant, diced
  • 20 cherry tomatoes (use some green unripened tomatoes if you have them), cut in half
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 1tbls fresh cut rosemary, minced
  • Salt and pepper to taste
  • Feta cheese to garnish

Method:

1. In a baking dish, add the diced eggplant and half cherry tomatoes.  Sprinkle with sea salt and drizzle with extra virgin olive oil.  Roast in a 375F oven for 25 to 30 minutes.  Once roasted, remove from the baking dish and set aside.

2. In a large bowl, mix the beans, tuna, roasted eggplants and tomatoes.  Add the balsamic vinaigrette, olive oil and fresh cut rosemary.  Add salt and pepper to taste and toss well.

3. Garnish with Feta Cheese.

Buen Provecho!

Guest Post: Orecchiette Carbonara, or a Procrastinator’s Tale

The final installment to this series of guest posts, comes from a very funny pastry chef, and by funny, I mean extremely humorous. I have known Jenni for a while now, and even though her focus is on pastries (and I keep begging her to delve into gluten-free versions of her goodies) that I can’t eat, I love her down to earth and hilarious posts. She does also feature more savory dishes on her blog, The Balanced Pastry Chef,especially her Sunday Suppers series.

I read a lot of diverse blogs, and for many reasons. Some I learn from, some help me stay up to date with longtime blogging friends, some are inspirational, and some are just downright FUN to read, and that’s Jenni’s blog. She is so very down to earth, and as a former teacher turned pastry chef, she is here to help people who want to cook learn the methods and techniques that arm the average person with the skill to cook amazing meals at home! So please check out her blog!

We have a lot in common – she also raises chickens, and cares about food waste in the world. She founded the Four Pounds of Cheese Project, which is now a facebook group that discusses tips and tricks for reducing food waste. So check that out too!

 

First off, I must say that I am very Excited to have been asked to write a post over here at Jenn’s place. I’ve known Jenn online since we were both miserable in Florida (apologies to any Florida lovers out there). Now, we’re both happy–me in North Carolina and her in Vermont. Which I’m a little jealous about, since I have always had a non-specific but real Desire to visit Vermont. At any rate, I am happy that these words, at least, are on a blog that originates from The Green Mountain State. Thanks for having me, Jenn, and hello to all of Jenn’s readers!

orecchiette carbonara with bell peppers

When Jenn asked me to write a guest post, I knew that I wanted to make something utilizing local ingredients. And that, of necessity, means that if you don’t live right around here, you can’t use exactly what I use. But that’s okay. It’s more than okay, actually. It’s the way it should be. Pricey gourmet shops have sprung up like mushrooms because the Fancy cook book or magazine recipe says that you have to use pollen from Peruvian llacon* or the leaves of the Malaysian pandan tree*. But cooking should be local. It should be about what is growing in your yard, or your neighborhood or your community.

So, if you live in Peru, go harvest some llacon pollen. If you’re Malaysian, by all means use pandan leaves. But if you can’t find those things, don’t let it limit you. Let it free you to do your own experimentation.

Let me just say now that I am not a homesteader. I don’t make my own kefir or yogurt. And I don’t own goats. I think it is the Height of Awesome that Jenn is living her dream, but I know my limitations. I am limited by a Procrastination Gene that prohibits me from working too hard. Being a procrastinator does not mesh well with being a homesteader. We do keep chickens, but only for eggs. And God forbid we try to have goats. I hear they can’t wait until I finish Lounging to be milked. So, we try to buy happy meat or no meat at all. Happy meat, by the way, is my short-hand way of saying “naturally raised, antibiotic-free, hormone-free, romping-in-pastures, eating a natural diet, allowed-to-have-sex animals who lived carefree lives. Until they were slaughtered in as humane a way as possible. So we can eat them.” But that takes a long time to say, let alone type, so I normally just go with Happy Meat.

I’m happy to buy what I don’t have the time –or want to take the time–to make, and I try to strike a balance between local/organic and cost-effective. It’s not always easy, but I feel like we generally do a good job. And we eat pretty well, if I do say so myself.

As a matter of fact, sometimes my tendency to procrastinate results in a Surprisingly Yummy Meal. Take, for instance, last night’s meal. I knew that my husband and I had to attend a class at our chiropractor’s office at 6:30. I knew it all day long. Until I finally stopped knowing and started realizing, at about 5:45, that I should probably make something to eat because we’d have to be Out The Door by 6:20 to get there on time. And once I am committed to action, there is no stopping me.

Here’s what went on in my brain:

Okay, pasta is fast. It’ll take about 6 minutes for the water to boil and another 10-11 for the pasta to cook. In that amount of time, I can have a reasonable meal on the table. What to do…what to do. Oh, there’s a lovely pepper from Roberta’s garden (next door neighbor)! And we have marinated feta from Prodigal Farm. Onions…half&half…olive oil. Oh, eggs! I’ll beat an egg and add it in with the sauce to make a kind of carbonara-type deal.

Heat a pan…chop some onions…add some olive oil. A lot of olive oil. Toss in the onions to sweat…cut the pepper into strips but reserve them so they stay crisp. Turn the heat down and melt in some of the feta. Wow, that doesn’t melt too, well. Oh, well, it’ll taste Amazing and should mix in well with the half&half and egg…

I won’t subject you to any more of my crazed stream of consciousness mental cooking chatter. Suffice to say that the meal was Quite Good. It was a bit rich, but the barely-cooked peppers added a nice green counterpoint to all the dairy goodness. And if you’re gluten-free, you can absolutely sub rice pasta for the wheat pasta. I’ve had a lovely rice penne from Trader Joe’s, and penne would work really well in this recipe.

Prodigal Farms Marinated FetaSo, are you going to be able to use Roberta’s peppers or Prodigal Farm marinated feta? Probably not. But you will be able find some sort of vegetables. (Asparagus would be perfect for this. Now I have to wait for spring…) And you will be able to scare up some cheese and some milk (or cream or half&half) and an egg. Use whatever short, fat pasta you have on hand, and prepare to Wow your family. You don’t need to wait until the last minute to make this, but I find that victory is so much sweeter when you have to rush a little!

Procrastinators’ Delight: Orecchiette Carbonara
Carbonara usually contains bacon, and you can certainly add it here. I left it out because it was one extra step between me and dinner and being on time. This served 2 generous portions. Scale accordingly to serve 4, 6 or even 8.

  • 2 Tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1/4 cup chopped onion
  • salt and pepper, to taste
  • hot pepper flake, to taste
  • about 1/4 cup marinated feta
  • 1/4 cup half&half
  • 1 small bell pepper, cut into strips
  • 8 ounces orecchiette, or other short, fat pasta shape
  • 1 egg, beaten with about 1 tablespoon half&half

Put on a large pot of water and let it come to a boil.

Meanwhile, heat a skillet over medium heat and then add the olive oil, garlic, onion, salt and pepper.

Sweat the vegetables until soft–you might need to turn down the heat a bit as you don’t really want anything to brown.

Turn the heat down to medium-low, and add the hot pepper flake and the marinated feta. Mash the feta so it sort of melts into the oil. It will look a bit grainy. Don’t worry, that’s how feta looks melted.

If your water is boiling, salt it so it tastes like the ocean, and add the pasta. Mine took about 11 minutes to cook.

Add the half&half to the skillet and bring the heat back up to medium. Cook for about 5 minutes, and then add the vegetables. You want them warm but still crisp, so how long you let them cook will depend on what vegetables you choose. If you’re using spinach, it’ll only need a minute or two. I let the pepper strips cook for about 5 minutes over medium heat.

When the pasta is ready, reserve about 2 tablespoons of pasta liquid and drain the rest.

orecchiette carbonara sauceWith the skillet off the heat, whisk in the egg mixture and the reserved cooking water until well blended. Add the drained pasta and toss everything together over medium-low heat until the pasta is nicely coated. Do this fairly quickly and keep everything moving so you don’t end up with scrambled eggs.

And that’s really it. Pair this with a nice green salad, and you’ve got a lovely meal. If you’re me, plop some on a plate, be grateful and then inhale it so you’re not late to the chiropractor’s office.

And, whether or not you are Plagued by the Procrastination Gene, it’s nice to know that you can have this meal on the table in about 20 minutes.
orecchiette carbonara with bell peppers

 

 

Guest Post: Pasteli

 

I hope you all are enjoying this series of guest posts by some of my favorite food bloggers! I know I am.

This next edition is written by a great friend of mine, and one of the few blogging friends I have been able to actually meet in person – Peter Georgakopoulos from Souvlaki for the Soul. Isn’t that the coolest blog name? Not only is the blog name so inventive, but the recipes he posts are absolutely mouthwatering. Greek is one of my favorite cuisines, and Peter, although born and raised in Sydney, Australia, is of Greek descent, and this shows in his delicious food! He uses simple, fresh and delicious ingredients to their fullest potential, and more often than not, they include the flavors of Greece, including old favorites. Not only is the food divine, but the photography and food styling really bring his recipes to life.

I just love Peter, and really can’t say enough about what he offers on his blog, so if you haven’t already been to Peter’s blog, you need to get on over there! So now, I will let Peter take it away! THANK YOU PETER!

First off, let me begin by saying that I am very honoured and proud to be a guest blogger here at the Leftover Queen. I’ve “known” Jenn and Roberto from the blogging world and have actually met them in real life too. Their food philosophies and passion for everything about it is infectious. They are truly a great example of people who believe and follow their dreams.

When Jenn asked me if I was keen to do a guest post I said “yes” straight away. My mind went to cooking up something Greek (of course) plus I wanted it to be healthy. I thought about all those hours they put in to running their farm-from herding the goats, looking after the chooks, planting vegetables and making cheese. This is serious hardcore work that requires some energy! So I came up with the idea of creating some natural “energy bars” known as pasteli.

Pasteli is Greece’s version of the sesame bar. Traditionally it is made with sesame seeds and honey and sometimes has nuts mixed through it. Once it sets, it becomes this chewy, irresistible, almost addictive snack. When I was growing up, I always looked forward to the “care packages” we got from Greece and they almost always had pasteli included in them. I must admit, I had a love/hate relationship with this all natural energy bar. I loved it’s taste (cause I adore sesame seeds) but hated the way it sort of got stuck in your teeth! Nevertheless, I still munched on them with great abandon.

For today’s recipe (which I adapted from Elly’s blog here ) I played around with this concept by adding some black sesame seeds, pumpkin seeds and pistachios. If you can get hold of some Greek thyme honey it would make this recipe just about perfect, if not any honey will do. It’s as simple as toasting the seeds in a hot pan, adding in your warmed honey, letting it cook for a few minutes and voila! You have nature’s perfect marriage. Feel free to add any kind of nuts you like as well. I’ve made my pasteli a little thicker as I wanted them to look like energy bars but traditionally it is much thinner. If you want them thinner use a larger baking pan. Also, if you prefer a “crisper” i.e.”jaw breaking” pasteli you may wish to add some sugar ( I wouldn’t add more than 50 grams).

Munch on these during the day as a healthy snack between meals, pop them in your kids lunch boxes or serve them up with a cup of Greek coffee. Whatever you do just make these! Thank you Jenn-hope you guys like these.

Guest Post: Delicious and Healthy Avocados

So, just as I promised, here is the first post in a series of guest posts for this blog, featuring some of my favorite blog authors! We are kicking things off with a post from my good friend and longtime blog buddy Ben Herrera of What’s Cooking Mexico.

Ben and I started blogging around the same time, and I have always loved his unique and delicious recipes featuring REAL Mexican food. Just like many other food cultures, real Mexican food features fresh and local ingredients, and uses them to the fullest.

I have also really enjoyed watching his food photography and styling skills skyrocket over the years! Ben lives in Mexico City and offers insider peeks of all the delicious markets and fresh food that Mexico City has to offer. Today he shares a post about a staple food to Mexican cuisine- the delicious and nutritious Avocado, and shares his recipe for guacamole with an unexpected ingredient! So here is Ben! THANK YOU, BEN!

Who hasn’t tried guacamole at a Mexican restaurant or watching a football game with friends? Avocado is the main ingredient for that delicious dip that has become very popular in the US. I love avocados. I can eat them in many different ways, from slices in salads and tacos to sauces and as one of the ingredients for bread. Their buttery texture and flavor makes them what my dad calls nature’s butter.

But avocados are not only delicious. They’re also a great source of healthy nutrients.  Avocados promote heart health because they contain oleic acid, a monounsaturated fat that may help to lower cholesterol. They are also a good source of potassium, a mineral that helps regulate blood pressure, and folate, a nutrient important for heart health.

Furthermore, they promote optimal health because they are a concentrated dietary source of the carotenoid lutein. It also contains measurable amounts of related carotenoids (zeaxanthin, alpha-carotene and beta-carotene) plus significant quantities of tocopherols (vitamin E). Avocados also increase your absorption of carotenoids from vegetables and recent studies show that they help to combat oral cancer, a form of cancer more deadly than breast, skin and cervical cancer.

Next time you’re at the grocery store look for this healthy fruit. I’m sure you’ll find a delicious way to eat them. If you have never bought avocados before you might want to keep in mind these simple tips:

  • A ripe and ready to eat avocado should be soft when you squeeze it, but it should not have dark sunken spots or cracks.
  • If you are not planning to eat avocados right away select the ones that are harder when you squeeze them. Avocados ripen in a few days outside the refrigerator, but if you are not planning to eat a ripe avocado, put it in the fridge and that will slow the ripening process.
  • The flesh of the avocado starts turning black the moment it comes in contact with air. Lime juice slows this process. If you are storing an open avocado wrap it in plastic to prevent contact with air.

Two of my favorite ways to eat avocados are in guacamole and salads. Making guacamole is very easy. However, I like to twist it a little bit adding mango. It gives the guacamole a very special and sweet flavor.This is how you prepare it:

The ingredients:

  • 2 large avocados
  • 1 mango
  • 1/2 red onion, chopped
  • handful of cilantro, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 lime, juiced
  • salt and pepper to taste

The how-to:

  • Cut avocados and mango and put them in a bowl.
  • Smash with a fork and add the rest of the ingredients.
  • Mix well until they form a smooth salsa.
  • Enjoy!

To make a healthy avocado and tuna salad, just cut one avocado in half and dice it. Mix one can of tuna, one can of mixed vegetables, one TBSP of low fat mayonnaise and the avocado and serve. It’s easy enough for a quick lunch.

I hope you like these simple ideas to eat avocado, one of nature’s most delicious fruits.

Buen provecho!

Sources:

More avocado ideas from Ben’s blog – Avocado Corn Muffins