It’s not that I forget that you darling people come here to read my blog and make cakes, and weird vegan soups.
I never forget it. Ever.
… sometimes I clam up, and I’m not sure what I could possibly write that might seem of interest to you.
… other times, I just write to myself. It’s like putting my head in a box, and pretending that I’m the only one in this little blog world of mine. That usually works. That’s when I start writing letters to my future husband, or start droning on and on about getting pulled over by the cops.
Can I tell you something real? (We’re somewhere in between me clamming up, and me putting my head in a box right now…) Real talk: I feel the rumble inside. The rumble usually means that it’s time for a new tattoo, a sky dive, a cliff dive, an international flight, or a shark tank. Something is rumbling… and I’m not sure how it’s going to turn out. I do know that my desk is not going to get any cleaner in the process. That can wait.
Does this happen to you?
The solution usually requires more than salad… but salad will suffice for now. It has to, until I get my hands on a shark tank (and a shark).
Have you seen the trend of people baking eggs into avocados?
Yea… I’m not going to do that. That feels like mush on mush in my mouth. Perhaps the only two things that could make the baked avocado egg situation right is… tortilla chips and spicy salsa. Otherwise… no go.
I do, however, have a desire to stuff my avocado with soooommmeething.
Edamame, fresh parsley, crisp red onion, black sesame seeds, and a bit of nori. This will do.
Every salad dressing I make starts with Dijon mustard. This one is married with sesame oil, olive oil, lemon, and soy sauce.
The simple edamame salad was missing something.
Whenever anything is missing, I generally add toasted coconut… just as a rule. Success!
Avocados are art from God. Well… everything is art from God.
Avocados are just some of my favorite edible art.
I made these little salad bowls in the Shutterbean‘s kitchen.
She made bread. Naturally.
Tracy also made an awesome arugula salad with apples and arugula.
The lunch of sisters (from other misters (and mothers))… ok, so Tracy and I totally aren’t related at all, whatever.
Tracy! Thanks for letting me cook in your kitchen! You’re my Maj!
Let’s call this lunch.
Let’s call this creamy, crunchy, healthful lunch. Scoopable with a spoon. Smearable with bread. Tupperware friendly. Don’t let someone swipe it from the office fridge.
Edamame and Toasted Coconut in Avocado
makes 4 stuffed avocado halves
2 ripe avocados, sliced in half and pits removed
For the filling:
1 1/2 cups shelled edamame
1/2 cup unsweetened coconut, toasted
2 tablespoons diced red onion
2 tablespoons chopped parsley
1 teaspoon black sesame seeds
2 tablespoons chopped nori (optional)
For the dressing:
1 teaspoon dijon mustard
1 teaspoon sesame oil
1 teaspoon soy sauce
a few tablespoons of fresh lemon juice
2 tablespoons olive oil
salt and pepper to taste
In a medium bowl, toss together all of the ingredients for the filling.
In a small bowl, whisk together mustard, sesame oil, soy sauce, and lemon juice. Whisk in olive oil in a slow stream to emulsify. Add salt and pepper to taste.
Pour the dressing over the filling. Toss to combine. Spoon the filling into halved avocado. Season with salt and pepper and serve.
Paola
WOW I love this recipe. What’s beautiful photos…
kale @ tastes good to me!
Ooh, I wonder what you’ll do to address the rumble! I hope you go with a shark tank!
Stacy
The rumble! Yes, I know precisely the feeling of which you speak. Well, that’s exciting: it means you’ll be pursuing something thrilling very soon! And these avocados look scrumptious–I love edamame.
Michelle B.
I totally understand the rumble Joy, just go with it :-)
JenMarie
Beautiful, fresh, and tasty! Lovely.
Sasha (Global Table Adventure)
I totally get rumblings. And, if I don’t pay attention to them and figure out what’s happening, I get the crazies ;) Listen deep, Joy… you’ll find your answer.
Tom
I definitely have that rumble too, well put.
Holiday Baker Man
Looks just right
Shalan with the long road
Dude! You can’t suppress the rumble! Got to give in to the rumble. And make no…avocados? about it. Yes, I’m goin’ with that. I do love some avocados – tasty recipe!
love,
Shalan
anna
wow, ooo yum. love it. yes please.
Ernestine
Those are some of the most beautiful avocados I have ever seen!
Maria @ Orchard Bloom
I’m addicted to avocados at the moment. Totally addicted!
Julia {the roasted root}
As a big avocado eater, I typically have 2 or 3 in my kitchen at any given moment in time, which makes this recipe very plausible. I once had shrimp-stuffed avocado which was delicious! Thanks for another great idea!
claudia from Idiot's Kitchen
Green on green for lunch. I love it! In a less healthful admission, I’m thinking that the chocolate peanut butter whoopie pies from your cookbook need to happen in my kitchen ASAP!
Melby
Just so you know you are not alone…even when you might prefer to be alone…I mostly live my life with my head in a box. As long as that box is not an oven, I figure that’s ok. In fact, it is an improvement over what I was doing ten years ago so I’m gonna call it a win! Put cakes and cookies and brownies in ovens and spare your own head. :-)
Best way to eat eggs and avocado: split a whole-wheat pita in two around its circumference, making two discs. Arrange shredded cheddar cheese in a (1/2 inch high or so) ring around the edge of the pita halves. Crack an egg into the middle of the cheddar cheese dam, and broil for a few minutes until the cheese is melted and the egg is cooked but not burned. Top with diced tomatoes and a decent-sized dollop of fresh guacamole made with salt and lots of lime juice. Grind some black pepper over top, and serve. When I say “best,” remind yourself that I am totally from Ohio and not from California and probably have no idea what I’m talking about. :-)
My daddy invented this, and it is totally great for breakfast. Especially on a Sunday morning before going to church and thinking about the fact that avocadoes are art from God.