Wednesday, July 7, 2010

Outstanding Recipes

For those of you who missed Outstanding in the Field, we have consolation: Chef Tim Kilcoyne is sharing the recipes he prepared with us so we can try them at home! This first submission was what we had for the bread course, and although it has no current Rio Gozo CSA veggies in it, we trust that you can easily find these ingredients locally.

Look for more to come from Chef Tim!

Ingredients:
4 Avocados
2 Tbls Lemon Juice
1 tsp Ground Pepper
1 1/2 tsp Salt
1/4 tsp Cayenne
1/2 C Walnut Oil

Preparation:
Cut avocados in half. Scoop pulp into a food processor or blender.
Add the lemon juice, salt, black and cayenne pepper and process until smooth. Make sure to scrape down the sides. Slowly drizzle in the walnut oil and process until smooth. Chill for 1 hour. The walnut oil adds a slight nuttiness and sweetness to the avocado. This is perfect as a dip, butter replacement or a spread for sandwiches.

2 comments:

Chef Tim said...

This recipe doesn't have any Rio gozo CSA produce in it but it also works great as a dip...for carrots, fennel, beets, squass

Deanne said...

Thank you Tim for creating this great spread/dip with our Paso Robles, all natural, gourmet walnut oil from Limerock Orchards!

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Community Supported Agriculture

Support Locally Grown Food

There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.