It’s Wednesday and I just finished a big breakfast. The kind of big breakfast I usually reserve for one or two Sundays a month. I had a glass of fresh OJ and a couple of poached eggs on top of Avocado & Chorizo Breakfast Hash. It may not be Sunday, but I was celebrating breakfast nonetheless. I was inspired by a new cookbook from Gaby Dalkin called Absolutely Avocados. And guess what? It’s about avocados. Absolutely. There are facts, tips, and techniques. You’ll be introduced to new varieties and you’ll find new ways to celebrate your familiar favorites like Hass. Basically “everything you need to know about avocados”. Of course there are recipes too… absolutely.
Absolutely Avocados- 80 Amazing Avocado Recipes for Every Meal of the Day
The reason I woke up in a celebratory mood is because last night I was invited to a dinner at Petty Cash Taqueria celebrating Gaby’s book. The meal of course featured avocados every which way you turned. My favorite of all the lusciously green fare was a fried Brussels sprouts and avocado appetizer. The interplay between crisp, peppery fried Brussels sprout leaves and the big chunks of creamy avocado was a tiny bit of genius.
If you love avocados (and I’ve never met anyone who doesn’t) you’ll want to get a copy of this book. This book takes you way beyond guacamole– though there is a whole chapter devoted it. Can you imagine an Absolutely Avocados pasta sauce? Well, Gaby can. There’s a vegetarian fried Absolutely Avocados taco too, and of course nachos. One traditional and an “Irish” version that subs potato slices for corn chips.
I can see you’re getting full just reading about all these marvelous avocado choices. But please save room for dessert. Avocado Brownies, Avocado-Coconut Ice Cream and that internet sensation Avocado Chocolate Chip Cookies are just three of the sweet treats featuring an avocado in every bite. GREG
The avocados I used in the recipe were supplied to me by California Avocados because it’s avocado season in California and California grows the best avocados in the world. We just do…
Cookbook cover photography © Matt Armendariz. All other photos © Greg Henry