Recipes for Shabbat

Avocados

We are lucky to have 3 types of avocados available in today's marketplace. The Mexican type (semitropical) produces small fruits with thin shiny purple skin when ripe. The Guatemalan type (subtropical) yields medium pear- shaped fruits which are first green, turning purple-black or coppery-purple when ripe, with a typically tough shell. Finally there is the West Indian type (tropical) which produces enormous fruits that can weigh up to 2 pounds. Avocados are available year round and the Hass, the best known commercial variety, is a hybrid of the Mexican and the Guatemalan types  You want to choose an avocado that yields to gentle pressure and then store it in the refrigerator for several days. If an avocado is too firm you can ripen it at room temperature or more quickly, in a paper bag with a
banana or apple.

BE WARNED, avocados can go from being perfectly ripe to overripe in a matter of a day so make sure to check the ripening avocados frequently. Unripe avocados will be dark green and hard. As they begin to ripen, they turn a dark greenish brown and become slightly soft to thumb pressure. The flesh of a ripened avocado should be bright lime green without any brown spots. The easiest way to remove the flesh is to cut the fruit in half, lengthwise, and twist open. The pit will remain in one side. Remove the pit by imbedding knife into the pit and twisting. Finally, before we get to the recipes you should know that the avocado doesn't soften/ripen on the tree and a hard avocado is still a good avocado. However if it's soft at the store don't buy it unless you're going to use it  as soon as you get home.

AVOCADO AND OLIVE QUESADILLA (dairy)

Drain olives well and cut crosswise into 1/8-inch-thick slices. Halve, pit, and peel avocado and finely chop avocado and bell pepper. In a bowl combine the olives, avocado, bell pepper, cilantro, onion, and lime juice and mix to combine. Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil the tortillas 2 to 4 inches from heat until pale golden, about 45 seconds. Turn tortillas over and broil until pale golden. Sprinkle tortillas evenly with pepper Jack and broil until cheese is melted and bubbling, about 30 seconds. Remove the tortillas from the heat and divide the olive mixture among tortillas. Cut the tortillas into 4 wedges and serve  immediately. Serves 4.

AVOCADO AND CORN SALSA (pareve)

Blanch ears of corn in boiling water for 3 minutes, drain, and cool under
cold water. Cut kernels off the cobs and place them in a large glass bowl.
Add all the remaining ingredients and mix to combine. Cover and chill until ready to serve. This recipe can be made up to 3 days in advance. Makes about 5 cups

AVOCADO CHICKEN AND RICE SALAD (meat)

Peel the avocado and slice it lengthwise into 1/2 inch-thick strips. Coat the avocado with lemon juice, and refrigerate it until it's well chilled. In a large mixing bowl, combine the green onions, water chestnuts, olives, chicken and rice. Toss gently just until mixed and then set it aside. In another bowl combine the vinegar, mustard, oil, sugar, and parsley. Whisk together vigorously until completely combined. Just before your are ready to serve add the avocado slices to the chicken and rice mixture. Pour the dressing over the rice mixture and toss gently to combine thoroughly. Place the salad in a serving bowl decorate the top with the cherry tomatoes and then sprinkled the top with the toasted almonds. Serves 4.

CREAMY AVOCADO DRESSING (pareve)

In a blender combine the avocado, vinegar, garlic, honey, oregano, cumin,  salt and pepper. Pulse until everything is coarsely chopped. Slowly add 1/2 C of vegetable oil while the motor is running. Continue to add oil until the  taste is to your liking. Add more salt and pepper to taste. Makes approx. 1 1/4 cup. This recipe can be doubled or tripled.

PINEAPPLE AVOCADO SALSA (pareve)

Combine all the ingredients together in a large bowl and mix to combine.
Season with salt and pepper, cover and refrigerate for at least 1 hour. Makes approx. 3 cups.

AVOCADO, APPLE AND HEART OF PALM SALAD (pareve)
A nice refreshing and original salad that goes well with chicken or brisket.

In a small bowl, whisk the mayonnaise, ketchup, sugar, lemon juice, paprika,  and pepper together. Stir in the chives and set aside. Arrange the watercress on 4 individual serving plates. Place apple, avocado, hearts of palm on top. Sprinkle with walnuts and drizzle with dressing. Evenly sprinkle dressing over salad and serve. Serves 4.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.