I’ve started adding avocados to my shopping list every week, buying them when they’re still firm, then letting them ripen in my kitchen windowsill. Getting two or three each week lets me have them ripe and ready for several meals. When I have too many ripe ones, I make guacamole. They’re just so good for you, with lots of heart-healthy fats and vitamins.
Here’s a delicious-sounding recipe from Fine Cooking magazine that I plan to try when my guac supply becomes overburdened. For extra flavor, I’ll be making my own chips.
If you have more recipes using avocados, I’d love to have them for a story. E-mail them to me at abraly@timesfreepress.com.
Guacamole With Roasted Chile, Cumin and Feta
1 small fresh green New Mexico or poblano chile