20 ways to use avocado

 
 

Get inspired with twenty ways to use avocados, because I know you need to use up that entire bag of them you have in your kitchen right now.

Yes, guacamole and toast are the easiest ways to enjoy avocados, but there are more ways to use this buttery ingredient than you might first think. To show you, here’s a list of 20 ways to use up avocados.

 

Is your favorite way to enjoy avocados on this list? If not, let me know in the comments!

Now, do you have a jar of pesto still in your fridge? Explore 20 ways to enjoy pesto here next.

 

Brown butter rigatoni with butternut squash

 
Brown butter sage rigatoni with roasted butternut squash
 

I don’t need to convince you how wonderful brown butter is. Nutty and rich, it’s an affordable indulgence if I’ve ever seen one. It’s also really easy to make!

Here’s all you need: a pan, some butter, and a little bit of patience. It’s kind of like toasting nuts in the oven. One second they’re good, and the next they’re burnt if you don’t watch out for them. But! If you keep stirring melted butter, it becomes golden and turns into glorious, glorious brown butter. So worth it!

This is a perfect dish to make on a cold evening, with a crisp wine in hand. Butternut squash works well with the brown butter (um, duh), but this would be great with any winter squash or root vegetable.

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Brown butter sage rigatoni with roasted butternut squash
Ingredients
  • 2 cups cubed butternut squash
  • 1 tablespoon olive oil
  • Sprinkle of cloves
  • Sprinkle of chili powder
  • Pinch of red pepper flakes
  • 1/2 lb. rigatoni pasta
  • 1/2 stick butter
  • 1 stem fresh sage
  • Lemon
  • Fresh parsley
Instructions
Pre-heat your oven to 400 degrees Fahrenheit.Toss the butternut squash cubes with olive oil, ground cloves, chili powder, and red pepper flakes. Add a few pinches of salt and pepper.Roast the butternut squash in the oven for around 30 minutes until caramelized and softened.Meanwhile cook the rigatoni according to the instructions on the package. Before you drain the pasta, reserve 1/3 cup of the pasta water and set aside.Prepare the sauce by melting the butter. Add the sage. Let this cook on medium low heat until slightly nutty in color and smell. Watch this carefully to avoid burning! At this point remove the sage from the butter.To the sage butter, stir in the pasta water, the pasta and the roasted butternut squash. Finish the dish with a squeeze of lemon to brighten everything up and tons of fresh parsley.
Brown butter sage rigatoni with roasted butternut squash

Roasted carrots with sage vinaigrette

 
Roasted carrots with sage vinaigrette
 

It’s that time of year again, Thanksgiving! I love the traditions, the family time, the food and everything in between. There are some Thanksgiving classics that you just don’t mess with year after year: Grandma’s stuffing recipe, the brined bird, and green bean casserole (from the can, of course). Then there are dishes with more wiggle room. Carrots is one of those in our family.

Some flavors just work together, and carrots and orange is one of those combinations. There’s no room for boring steamed carrots on your table this year anyways. For this recipe, first you need to roast your carrots with olive oil and cumin. Using two different colors is a nice touch, but not required of course. Then, whisk together a quick vinaigrette with sage and orange. It’s sweet, slightly acidic, and a perfect fit for Thanksgiving this year.

Happy Thanksgiving, folks!

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Roasted carrots with sage vinaigrette
Ingredients
  • 2 bunches of carrots
  • 1/2 teaspoon cumin
  • 1/2 orange, juiced
  • 2 tablespoons fresh sage, finely sliced
  • 1 tablespoon orange zest, julienned
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1/4 cup olive oil
  • Goat cheese
  • Shelled pumpkin seeds
Instructions
Pre-heat your oven to 400 degrees.First scrub your carrots clean, and trim the tops to remove the leafy greens.Drizzle the carrots with olive oil and a sprinkle with cumin and salt. Roast the carrots in the oven for ~30 minutes until the skin is crinkly and the carrots are softened.Meanwhile prepare the sage vinaigrette. Whisk together the orange juice, sage, orange zest, honey, and apple cider vinegar. Slowing drizzle in the olive oil while whisking. Whisk in salt and cracked black pepper.To serve, drizzle the carrots with the vinaigrette. Add dollops of goat cheese and a sprinkle of shelled pumpkin seeds around the carrots.
Roasted carrots with sage vinaigrette

Baked chicken thighs with horseradish

 
Baked chicken thighs with horseradish
 

It’s likely no surprise to hear that I love trying new restaurants, including those that offer something a little different in the fast casual space.

A few weeks ago I had a bowl just like this one at a middle eastern fast-casual spot called Dez. They have all sorts of fun dishes on their menu, but the jeweled rice bowl had my full attention. The star of the dish was grilled chicken, drizzled with lemon yogurt, all served on top of bright yellow saffron rice speckled with pistachios and fresh mint. It looked almost too good to eat!

But I ate it, and then I wanted to recreate it asap. This is my ode to that dish at Dez.

The star of this dish is chicken thighs, but instead of grilled they’re baked with a horseradish yogurt sauce. The rice is all about flavor, with bright lemon and the pop of fresh pomegranate seeds. Pistachios add crunch as well as color to compliment the turmeric. The only thing missing is a creamy component, which is a quick lemon yogurt. All you need to make it is a few scoops of plain greek yogurt and a squeeze of lemon. Extra points for grating in some fresh lemon zest! Honestly, this is so easy to put together and it’ll go fast once you start digging in.

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Baked chicken thighs with horseradish
Ingredients
  • 4 skin-on chicken thighs
  • 1/4 cup plain greek yogurt
  • 2 tablespoons prepared horseradish
Instructions
Pre-heat your oven to 400.In a small bowl, combine the greek yogurt and prepared horseradish.Salt and pepper the chicken thighs on both sides. Distribute the horseradish yogurt amongst all the thighs, and spread it evenly over the chicken.Roast the chicken thighs for 45-50 minutes until golden brown on top. Serve warm.
Yield: 4 servings
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Jeweled rice
Ingredients
  • 1 cup rice
  • 1 teaspoon ground turmeric
  • 1/2 lemon
  • 2 tablespoons chopped pistachios
  • 2 tablespoons pomegranate seeds
  • Dried parsley
Instructions
Add 1 cup of rice to a rice cooker, or a pot over the stove. Add 2 cups of water and stir in the turmeric. Add the lemon (rind and all), and then cook the rice according to the instructions on your rice package.Let the rice cool, then stir in the pistachios, pomegranate seeds and some sprinkles of dried parsley.
Baked chicken thighs with horseradish

Baked Mozzarella-Stuffed Chicken Meatballs

 
Baked Mozzarella-Stuffed Chicken Meatballs
 

Feel the chill in the air? It’s officially Fall outside, and it’s time to whip out your cold-weather recipes. I might be biased, but these baked mozzarella-stuffed chicken meatballs should be on the menu!

Baked chicken meatballs on their own are great, but adding fresh mozzarella in the center is such a great treat! The mozzarella oozes out of the center when you cut into each one making it a fun and delicious surprise. Since it’s Halloween season, these could make some spooky edible eyeballs if you add a sliced black olive to the top of each! However and whenever you serve them, you’re going to love them.

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Baked chicken meatballs
Ingredients
  • 1 lb. ground chicken
  • 1/4 cup breadcrumbs
  • 1 egg
  • 1 teaspoon chopped garlic
  • 1 teaspoon dried parsley
  • ~ 11 mini mozzarella balls
  • 2 cloves garlic, thinly sliced
  • 1/2 large onion, diced
  • Red pepper flakes
  • 1 26.46 oz box of diced tomatoes
  • Grated parmesan
Instructions
Add the ground chicken, breadcrumbs, egg, chopped garlic, and dried parsley into a bowl. Grind some fresh black pepper and toss a few dashes of salt into the mixture. Mix everything together until just combined.To form the meatballs, take a piece of the mixture and press a mini mozzarella ball into the center. Wrap the rest of the mixture around the mozzarella ball until it forms a meatball. Repeat until you are out of the meatball mixture.Heat an oven-safe frying pan with a thin layer of olive on medium-high. Add the meatballs (in one layer) into the pan and fry each meatball until golden brown on all sides. You may have to do this in batches depending on the size of your pan. Remove the meatballs from the heat and onto a plate.In the same pan, add the garlic, onion and a sprinkle of red pepper flakes. Stir until fragrant, then add in the diced tomatoes. Place the meatballs carefully back into the sauce, and bring the heat up to a simmer.Meanwhile, pre-heat your oven to 400 degrees Fahrenheit. Once the meatballs have simmered in the sauce for five minutes, sprinkle the meatballs with grated parmesan and pop the whole pan into the oven. Bake until the parm just melts and enjoy warm.
Yield: ~11 meatballs
Baked Mozzarella-Stuffed Chicken Meatballs