Green Goddess

Move over, guacamole. This green-fleshed tropical fruit has so much more to offer. Turn it into savory breakfast bites, creamy soups, filling entrees, tasty drinks, even dessert. 1. Pancakes In a bowl, combine until smooth: 1 cup whole milk, 2 mashed avocados, 1 egg, ¼ cup lime juice. In a separate bowl, sift together: 1¼ cup flour, 2 teaspoons baking powder, ½ teaspoon each salt and pepper. Stir together wet and dry ingredients until just combined. Preheat a skillet over medium heat and lightly coat with canola oil. Pour ¼ cup batter into the pan for each pancake. Cook until bubbly. Flip and cook underside until golden. Top pancakes with smoked salmon, capers and horseradish cream sauce. 2. Smoothie In a blender, combine 2 frozen bananas, flesh of 1 avocado, ¼ cup plain yogurt, ½ cup orange juice, 1 tablespoon honey, juice of half a lime. Blend until smooth. 3. Enchiladas Simmer 2 dried ancho chiles in enough water to cover for 10 minutes. Reserve liquid. Cool, de-stem and de-seed chiles. Purée in a food processor with 1½ cups simmering liquid until smooth. Coat a large saute pan with olive oil and set over medium heat. Saute half of a diced onion, 2 smashed garlic cloves, 2 tablespoons each brown sugar, ground cumin and dried oregano for 5 minutes. Add chile purée, 2 cups dry white wine, 2 cups vegetable stock, 1 can crushed San Marzano tomatoes. Bring to a boil and simmer, stirring frequently, until thick and stew-like. Season with salt and pepper. Place in a bowl: diced flesh of 4 avocados, ½ cup fresh lime juice, ½ cup freshly chopped cilantro, 1 diced and seeded jalapeño, salt and pepper to taste. Spread 1 cup enchilada sauce in bottom of large casserole dish. Fry a corn tortilla in hot oil for 3 seconds and then coat each side in enchilada sauce. Place 1 tablespoon avocado filling in center and sprinkle with Monterey Jack cheese. Roll up and place seam-side down in dish. Repeat with 7 tortillas. Top with ladleful of sauce and sprinkling of cheese. Make second layer of 8 more tortillas and top with remaining sauce and more cheese. Bake at 400 until hot and bubbly, 25 to 30 minutes. 4. Soup Inspired by Deborah Madison’s Cold Tomato Soup with Avocado and Lime, our version amps up the avocado. Peel, seed, chop and reserve juice of 8 large tomatoes. In a food processor, purée until smooth: tomatoes and reserved juice, flesh of 4 avocados, 1 yellow onion, 2 garlic cloves, juice of 1 lime. For thinner consistency, add vegetable broth, ¼ cup at a time. Stir in 1 teaspoon green habañero sauce, ¼ teaspoon each ground chile powder and ground cumin, salt and pepper to taste. Chill soup in refrigerator. Taste and adjust seasoning if necessary. Garnish with diced, raw zucchini; sweet corn kernels; chopped cilantro; sour cream; and lime wedges. 5. Croutons To make the avocado crouton chef John Johnson bejewels his Caesar salad with at Lumiere Place and River City Casino restaurants, largely dice 2 avocados. Squeeze half a lime over them and add a few pinches of salt. Dredge the avocado pieces in flour seasoned with salt and pepper. Tap off excess flour. Dip into a bowl filled with 2 large or 3 medium beaten eggs and juice of half a lime. Remove and drain excess. Roll in Panko breadcrumbs. Coat evenly and place on sheet pan. Bake 10 minutes in 375-degree oven, until golden brown (or deep-fry or pan-fry in canola oil). 6. Milkshake Combine flesh of 1 avocado, 2 cups dark chocolate ice cream, 1 cup skim milk in a blender. Blend until smooth. Top with dollop of whipped cream and lemon zest. Refrigerate until ready to serve. 7. Mousse Peel, pit and dice 2 large ripe avocados and place in a large mixing bowl. Add ¼ cup plus 2 tablespoons agave nectar and beat with a mixer on medium speed until there are no large lumps. Gently fold in ¹∕³ cup Nestle Toll House Cocoa. Add 2 tablespoons chocolate almond milk and beat again until smooth. Refrigerate until ready to serve.