Meatless Monday: Fried avocado tacos with roasted poblano dressing

by Sarah Steimer

I know, I know, why ruin a nice, healthy food like avocado by frying it? Because it’s completely delicious, that’s why.

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Peach pound cake

by Caitlin Saniga

I served this cake with homemade whipped cream and sliced fresh peaches. For the whipped cream, I used a small carton of whipping cream, about 1 tablespoon of powdered sugar and 1 teaspoon of almond extract. The peach-almond combo was nice and a little unexpected.

• 1 stick unsalted butter, room temperature, plus more for pan
• 1 1/2 cups plus 1 tablespoon flour (spooned and leveled), plus more for pan
• 1/2 teaspoon baking soda
• 1/2 teaspoon find salt
• 1/4 teaspoon ground cinnamon
• 2 peaches, peeled, pitted and diced small
• 1 cup sugar
• 3 large eggs, room temperature
• 1/2 cup sour cream
• 1/2 teaspoon pure vanilla extract
• Whipped cream and sliced peaches are optional

Whoops! The dark spot on the right side of the cake is a bubble in the batter. I should have rapped the cake pan on the counter a little more than I did. Don’t forget this important step!

Preheat oven to 350 degrees. Butter and flour a 6-cup nonstick Bundt pan. Whisk together 1 1/2 cups flour, baking soda, salt and cinnamon. Toss peaches with remaining 1 tablespoon flour to coat. In a large bowl, using a mixer, beat butter and 1 cup sugar on medium-high until fluffy and pale yellow. Beat in eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 2 additions, alternating with sour cream, and beat until combined. Fold peaches and vanilla into batter and transfer to pan. Tap pan firmly on counter several times to remove any air bubbles, and smooth top.

Bake until a toothpick inserted in center comes out clean, about 40 minutes. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes.

Serve warm or at room temperature, with whipped cream and peaches if desired.

Makes 8 servings.

Recipe adapted from: MarthaStewart.com

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Meatless Monday: Pepper tostadas with avocado sauce

by Caitlin Saniga

The sauce was the best part of this recipe. If you like sour cream, add more. I held back a bit.

For dressing:

• 1 avocado, peeled and pitted
• 1/2 cup fresh cilantro
• 1 clove garlic, crushed and chopped
• 1/4 cup sour cream
• 1/4 cup fresh lime juice
• 1/4 cup water
• 1/2 teaspoon salt

For tostadas:

• 1 tablespoon olive oil
• small red onion, thinly sliced
• 1 small orange pepper, julienned
• 1 small green pepper, julienned
• 4 tortillas (I used flour, but corn works too.)
• 1 head of romaine, chopped finely
• 2 roma tomatoes, sliced
• 1/4 cup feta cheese
• Lime wedges for garnish

To make the dressing, combine all of the ingredients in a blender or food processor. Blend until smooth.

Heat the olive oil in a skillet over medium heat. Add the onion and peppers, and saute until tender-crisp, about 4 minutes. Set aside.

Position an oven rack about 6 inches from the broiler, and turn the broiler on low. Place the tortillas on a baking sheet, and place the sheet on the rack, allowing the tortillas to crisp for about 1 minute, or until golden and bubbly. Flip the tortillas and allow them to crisp for another minute or so, or until golden.

To serve the tostadas, put the tortillas on plates. Top with the lettuce, the pepper-onion mixture, dressing, tomatoes and feta cheese. Garnish with lime wedges.

Makes 4.

Recipe adapted from: Good Housekeeping

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