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December Newsletter

December Newsletter

Posted December 7, 2015

Let’s Get Saucy

The creamy texture of avocados makes the perfect base for sauces of all sorts and can transform foods from enchiladas to pastas to rice bowls. All you need is a blender or food processor and a few key ingredients! Spice up enchiladas with an avocado cream sauce made with avocados, sour cream, cumin, garlic powder, and a little bit of chicken broth if it needs thinning. For a new take on a smooth pasta sauce, blend avocado with fresh shallot, garlic, lemon, and parsley, then mix with spaghetti or linguini. And for a mouthwatering dressing for salads, rice bowls, and tacos, blend avocado with fresh cilantro, lime, and a hint of olive oil.

Bright Green Idea

You’ve already scooped out that brilliant green, tasty flesh and served it in guacamole or on toast. So what’s left to do but toss the skin and pit, right? Wrong! Turns out there are many ways to reuse and recycle avocado skins and pits. The pit itself contains many nutrients, and by grinding or grating it, you can add this goodness to your menu. Try serving it in smoothies or avocado tea. Or grow your own avocado plants by simply planting the seeds and letting nature do its work!

Food Safety Tip of the Month: Safely Removing the Pit From an Avocado

Did you know avocado is a fruit? That’s right! It belongs to the genus Persea and is in the Lauraceae family, and it’s actually a berry. And like all berries, it has a seed — a big, slippery seed, in fact, that can be hard to extract. Some chefs whack a knife into the center of it to help yank it out, but frankly, that’s not the safest method. Don’t do it! Instead, use a spoon to gently coax out the pit. Or cut the avocado into fourths lengthwise and then simply break the sections apart and remove the pit. Easy!

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