Quick tip: Removing the avocado pit

May 9, 2013

Removing the pit of the avocado

I’m here with a quick and easy tip that I know most of you may already know, but for those who don’t, this could change the way you prep your avocados – in my mind, for the better!

To remove the pit, first cut the avocado in half around the pit, twisting so you have two halves. One will be pit free, but the other you’ll need to remove the pit. Using your chef’s knife, carefully holding the avocado in one hand, quickly drive the base of the chef’s knife into the pit, as shown above. Make sure your hand/fingers are behind the avocado, so you don’t drive the knife into any extremities! Then, still holding the avocado, twist it one way, the knife the other. The pit should pop right out.

To remove the pit from the knife (more…)

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Kale Salad with Avocado, Apricots, and Cannellini

October 9, 2012

Kale Salad with Avocado, Apricots, and Cannellini

I remember the first time I saw a version of this salad posted on theKitchn. It looked so tasty that I had to A) figure out what it was (because it was in a generic post and didn’t link to the recipe), and B) make and consume it right away. A quick google image search helped me confirm the ingredients, and off to my garden I went to harvest some kale.

Yes, during some seasons I’m lucky enough to not only have the kale growing in my backyard, but avocados growing in the front. And the other ingredients – cannellini, dried apricots, parmesan, and vinaigrette – are staples in my house. Even when these items are not in season, a quick stop by the store, 5 – 10 minutes of prep time, and I’m eating this hearty, healthy salad in no time. (more…)

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Tropical flavors, crisp wine, sunny afternoon

May 17, 2012

Upon receiving my bounty of salmon last week, I knew just what I wanted to make with it. Earlier in the week I had picked up a copy of Saveur magazine on a whim. It promised delightful Corsican foods and bread recipes that I could make. Buried deep inside the issue, though, was a gem of an article on Senegal feasts, with recipes ranging from fritters and stews to magnificent salads. Upon seeing these salads I headed right back out to the store, picking up the ingredients and making them that evening. (more…)

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