Chococado pie. Or chocolate-avocado pie, if you insist on formalities.
Because sometimes one of your bestest friends gets divorced in the middle of the worst winter in your lifetime. And sometimes you need to bring a dessert that is vegan friendly. And sometimes you’ve had a recipe from a sometimes vegan friend in the wings for years.
And so it works out that you show up at the party with an incredibly silky, totally decadent, and shockingly easy dessert that also happens to be not terribly bad for you.
This one’s a winner.
I’ve had an intense avocado craving since Sonya mentioned that Octavia would be trying her first banana and avocado last week. Bananas and avocados are two of my local food failings – I love both intensely, and it makes me very sad that neither can be grown anywhere close to the Mitten. Two years ago, in the first blush of locavore fever, my prized souvenir from our Christmas trip to California was a big bag of avocados from an Ocean Beach co-op. We’re less strict now – we prefer local and seasonal, but if the occasional avocado, banana, or out-of-season pepper means the difference between a happy dinner or the continuation of the winter slump, it’s worth the food miles to me.
I mention this because I was convinced to make tonight’s dinner – pork posole – almost entirely because it was topped with slices of fresh avocado. I started dinner while Shane was working out, and as he walked into the kitchen, he told me that he kept smelling delicious smells and hoping that they were coming from our kitchen. Delicious smells indeed! The soup was simple but hearty, making good use of a couple of cups of leftover corn, pork chops from the freezer, and tomatoes that I canned at the end of the summer. I would season more aggressively next time – why are magazine recipes so conservative?! – and probably halve the recipe, as we had enough for two big bowls for dinner plus four cups of leftovers. Oh, and I’d buy more avocados. Definitely more avocados.
Pork Posole with Avocado and Lime from Fitness
I’m a little in love with Sprouted Kitchen. Their food photography is consistently wonderful – to the point that when I showed Shane tonight’s recipe on the blog, he asked “do they cook outside?”. Seriously, they must be blessed with the best lighting in all of Southern California.
This dish feels very Southern Californian to me in that it embraces seasonal produce while also throwing in a bit of seafood and velvety avocado. Of course, I live far from the origin of both the shrimp and the avocado, so it’s not terribly seasonal for me, but occasionally those splurges are worth it. Like here:
I didn’t love the corn soup, but I did love the contrast between the warmth and richness of the soup and the texture and freshness of the shrimp and avocado.
If you make this recipe, I suggest cutting way back on the oregano. In fact, that’s the only thing I’d really recommend changing, though I look forward to trying this with my mom’s corn chowder recipe. Maybe I can even talk my brother into bringing some avocados home from LA…
Summer Corn Soup with Shrimp from Sprouted Kitchen