Farmers Market Roasted Vegetable Salad Stuffed Avocados Recipes

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SALMON POKE-STUFFED AVOCADOS



Salmon Poke-Stuffed Avocados image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 stuffed avocados

Number Of Ingredients 13

2 teaspoons white sesame seeds
2 tablespoons black sesame seeds
8 ounces skinless sushi-grade salmon, cut into 1/2-inch cubes
1/4 cup diced sweet onion
4 teaspoons soy sauce
2 teaspoons Asian chili-garlic sauce
1 teaspoon toasted sesame oil
1 teaspoon minced fresh ginger
2 large avocados
1 lemon, halved
Kosher salt
Thinly sliced radishes, for garnish
Sliced scallions, for garnish

Steps:

  • Toast the white sesame seeds in a dry skillet over medium heat, stirring, until lightly golden, about 5 minutes. Remove, then toast the black sesame seeds in the skillet; remove and set aside.
  • Toss the salmon, onion, soy sauce, chili-garlic sauce, white sesame seeds, sesame oil and ginger in a medium bowl. Cover and refrigerate until cold, about 30 minutes.
  • Halve and pit the avocados, then carefully remove the peel with your fingers. Cut shallow cross-hatch marks into the center of each avocado half (this will make it easier to eat). Squeeze the lemon over the avocados and season with salt. Sprinkle the cut sides of the avocados with the black sesame seeds, gently pressing to adhere. Fill the centers of the avocados with the salmon poke and top with sliced radishes and scallions. Serve immediately.

MARKET ROASTED VEGETABLES



Market Roasted Vegetables image

Provided by Patrick and Gina Neely : Food Network

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

2 large red potatoes, scrubbed, cut into large cubes
1 large sweet potato, peeled, cut into large cubes
1 carrot, peeled, cut into 2-inch pieces
2 parsnips, peeled, cut into 2-inch pieces
1 large red onion, peeled and cut into 1/8ths
1/4 cup olive oil
Kosher salt and freshly ground black pepper
3 tablespoons melted butter
2 tablespoons chopped fresh parsley
Flaky sea salt

Steps:

  • Preheat the oven to 425 degrees F.
  • Spread the potatoes, sweet potatoes, carrots, parsnips, and red onions out on a heavy, rimmed baking sheet. Drizzle with the olive oil, salt, and pepper, and toss to coat evenly. Roast in the oven for 50 minutes, flipping with a spatula half way through the cooking. Transfer to a serving bowl, drizzle with butter, and sprinkle with parsley and flaky sea salt.

CRAB-STUFFED AVOCADOS



Crab-Stuffed Avocados image

An avocado half makes the perfect vessel for this fresh, herb-flecked crab salad. With each spoonful, the rich avocado is the perfect foil to the sweet crabmeat and spicy horseradish dressing.

Provided by Food Network

Categories     main-dish

Time 20m

Yield Serves 8

Number Of Ingredients 12

1 cup mayonnaise
Juice of 2 lemons
¼ cup prepared horseradish
2 tsp. chopped fresh chives
2 tsp. Dijon mustard
1 tsp. white wine vinegar
1 pinch cayenne pepper
1½ tsp. salt
Freshly ground black pepper
1 lb. Louisiana jumbo lump crabmeat
4 avocados, halved and pitted
Baby greens for garnish

Steps:

  • In a small bowl, whisk together the mayonnaise, lemon juice, horseradish, chives, mustard, vinegar, cayenne, salt and pepper. Just before serving, gently fold the Louisiana crabmeat into the mayonnaise mixture, being careful to not break up the lumps. Drop heaping spoonfuls of the crab mixture into the avocados and scatter greens on top to serve.

INSIDE OUT STUFFED AVOCADOS



Inside Out Stuffed Avocados image

Provided by Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 14

4 semi-ripe avocados, halved
Olive oil
Kosher salt and freshly ground black pepper
1 pint grape tomatoes, quartered
2 cloves garlic, minced
1 jalapeno, finely diced
1/2 small red onion, finely diced (about 1/4 cup)
1/4 cup chopped fresh cilantro
1 tablespoon distilled white vinegar
1/4 cup sour cream
1 teaspoon agave nectar
Juice of 1 lime
Hot sauce, to taste
1 cup tortilla chips, crushed

Steps:

  • Preheat a grill to medium heat.
  • Using the tip of a paring knife, cut off a sliver of the skin from the rounded side of each avocado half, so they will lay flat on your serving platter. Score the flesh side of each avocado half in a cross-hatch pattern. Brush the inside of the avocado halves with olive oil and sprinkle with salt and pepper. Place the avocado halves cut-side down on the grill for 1 minute 30 seconds. Turn the avocado halves 90 degrees to get cross-hatch grill marks and cook for another 1 minute 30 seconds. Remove from the grill and place, grilled-side up, on a large platter.
  • Stir together the tomatoes, garlic, jalapeno, onion, cilantro, vinegar, salt and pepper in a mixing bowl. Set aside for assembly.
  • Whisk together the sour cream, agave, lime juice and hot sauce in a small mixing bowl to form the crema.
  • Mound about 2 heaping tablespoons of the vegetable mixture into each avocado half. Drizzle the margarita crema over the avocados. Sprinkle the tortilla chips on top. Serve immediately.

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