Black Bean Avocado Salad by Moosewood Restaurant Simple Suppers

1 15 ounces can black beans, rinsed and drained
2 avocado
8 cup salad greens
tortilla chips
chopped green olives, optional
sour cream or grated cheese, optional

Cilantro Lime Dressing
1/4 cup cilantro, fresh
2 scallions, sliced
1/4 cup lime juice
1/4 teaspoon salt
1/2 teaspoon red pepper flakes, optional
1/4 cup Olive oil

In a bowl, toss the beans and corn with the cilantro lime dressing. Peel and pit the avocados and cut into wedges or cubes.

Arrange the salad greens on individual serving plates and mound the bean and corn salad in the center. Top with avocado and ring the salad with chips. If you wish, top with sour cream or grated cheese.

For The Dressing
Whisk together all ingredient in a bowl. Or for a bright green, smooth dressing, in a blender on low speed, whirl the cilantro, scallions, lime juice, salt and red pepper until smooth. Add the olive oil in a steady street and as soon as it thickens, turn off the blender.

Store in the fridge for up to a week.

Guasacaca sauce from Margaret L

1 onion, peeled, base removed and cut into eighths
1 ripe avocado, peeled and pitted
2-3 tablespoons of white or rice wine vinegar
2-3 cloves of garlic
1 jalapeño pepper, seeded and cored
1 bunch flat leaf parsley, washed and mostly dried
1 bunch cilantro, washed and mostly dried
salt to taste
3 tbsp vegetable oil

Place the onion, avocado, vinegar, garlic, and jalapeño in a blender (or food processor)
and purée until smooth. Add the parsley and cilantro and purée until smooth. If it is too
dry and won’t blend, add a little vinegar.
Add salt to taste and then add the oil last.

Use on meat, fish, poultry, refritos or even bread. I found it as an accompaniment to Venezuelan arepas. Freeze excess. Margaret L

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette


2 tablespoons coconut oil
1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed
1/4 teaspoon salt
1/4 teaspoon pepped
2 teaspoons brown sugar
1/2 cup whole pecans, chopped
1/4 teaspoon pumpkin pie spice
6 cups baby arugula
1 avocado, sliced
1 pomegranate, arils removed
1 seedless cucumber, sliced

pomegranate ginger vinaigrette
1/3 cup pomegranate juice
1/4 cup apple cider vinegar
1/2 teaspoon freshly grated ginger
1 garlic clove, freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil


Heat a large skillet over medium heat and add coconut oil. Cover the squash slices with salt and pepper, then add them to the skillet and cook until golden, about 5 minutes per side. If desired, you can add the brown sugar to help the squash caramelize. Heat a small saucepan over low heat and add the pecans. Toast until they are slightly golden and fragrant, stirring and shaking the pan as they toast, for about 5 minutes. Toss them with the pumpkin pie spice.

Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate arils, cucumber, pecans and squash pieces. Cover in the pomegranate dressing.

pomegranate ginger vinaigrette
Combine pome juice, vinegar, ginger, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.

Lettuce, Avocado, Salmon and Tomato Burgers with Sriracha Aioli, Rachel Ray

1 1/2 pounds salmon (or substitute fresh tuna), cut into chunks
1 medium egg yolk
1/4 cup finely chopped fresh herbs, a combination of chives, parsley and dill
1 large clove garlic, grated or finely chopped
Salt and pepper
2 tablespoons lemon juice, divided
3/4 cup homemade aioli* or store-bought mayo

3 tablespoons Sriracha hot sauce
avocado, sliced everything bagels, toasted
For topping:
Leaf lettuce
Thinly sliced red onion
Sliced ripe beefsteak tomato

Place fish in a food processor and pulse chop. Remove to a bowl and combine with egg yolk, herbs,garlic, salt, pepper and 1 tablespoon lemon juice Form 4 patties.

Heat a nonstick skillet over medium-high heat with a drizzle of canola oil. Add patties and cook fish 6 minutes for pink center, turning once or 8-10 minutes for patties that are cooked through/opaque.
Heat a nonstick skillet over medium-high heat with a drizzle of canola oil. Add patties and cook fish 6 minutes for pink center, turning once or 8-10 minutes for patties that are cooked through/opaque.
Combine mayo with Sriracha sauce. Dress the avocado with lemon juice.
Place burgers on bun or bagel bottoms, top with siracha oil.
* For homemade aioli, whisk 1 medium egg yolk with 1 tablespoon lemon juice and 1 teaspoon Dijon mustard. Stream in 2/3 cup grapeseed oil, season with salt to taste