Plan A Practically Perfect Picnic

(NAPSI)-The next time you're looking for inspiration to liven up a picnic, take a cue from Chef Dan Kish, former Associate Dean at The Culinary Institute of America and current Vice President of Food at Panera Bread. "Salads, seasonal fruit, frozen treats and picnic-ready sandwiches are simple and delicious additions to any outing."

To spice up the same-old sandwiches, Kish suggests picking up a few loaves of freshly baked bread. Try chicken salad on slices of tomato basil bread or top toasted Asiago cheese bread with a variety of dips and spreads for an appetizer. From focaccia and sesame semolina to Ciabatta and sourdough, there are seemingly endless bread options to please every picnicker.

Kish also recommends using last night's leftovers as today's picnic lunch. Mix this morning's bacon and hard-boiled eggs with grilled chicken and some freshly chopped romaine lettuce for a delicious chopped Cobb salad. If you don't have time to make a salad on your own, you can try Panera's version of this much-loved and delicious classic. Made with all-natural antibiotic-free pepper mustard chicken, Applewood-smoked bacon, hard-boiled eggs, crumbled Gorgonzola and served on a bed of crisp romaine lettuce, the chopped Cobb salad is a savory addition to any picnic.

For those looking to get their fruit fix, Kish suggests creating a salad that uses the season's freshest fruit. Create your own version of a Panera favorite, the Strawberry Poppyseed Salad, by using garden-fresh lettuce, juicy strawberries and blueberries and other fresh fruit, such as pineapple and Mandarin oranges. Top the salad with crispy pecans for a little crunch. For those looking to eat lighter, Kish advises packing dressing on the side to help control calories and avoid soggy lettuce.

Once you've finished the salads and sandwiches, wind down the afternoon with a frozen lemonade. With a few fresh-squeezed lemons, sugar and some ice, it's a great way to relax and refresh on a warm day.

For a wholesome picnic sandwich, try this recipe.

Roasted Red Pepper and

Avocado Sandwich

(Makes 2 sandwiches)

Ingredients:

2 Ciabatta loaves, cut in half lengthwise

½ cup roasted garlic hummus

1 small jar of roasted red peppers

½ avocado, peeled, pitted and cut into ¼" slices

juice of ½ fresh lemon

½ tomato cut into ¼" slices

2 small leaves of lettuce

salt and pepper

Directions:

Spread ¼ of the roasted garlic hummus on each of the four halves of Ciabatta. Top two of the halves with pieces of the roasted red pepper, followed by the avocado slices. Drizzle a bit of lemon juice over the avocado, then season with salt and pepper to taste.

Layer tomato and lettuce on top of the avocado, then finish with the two remaining Ciabatta halves. Cut each sandwich in half and fasten with a toothpick.

-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
www.artsacrossgeorgia.com
Arts Across Georgia

Because You're A W-O-M-A-N

(NAPSI)-You shuttle the kids to school, do the dishes, help with the homework, handle the company's high-profile accounts, pick up the dry cleaning, hit the supermarket, cook a hot supper and tuck everyone in at night. No, this isn't "Survivor Suburbia"...it's your life. Isn't it time you think about yourself, too?

Women have different nutritional requirements during life's various stages. In adolescence, extra calcium helps healthy bone growth. Childbearing years need iron and folic acid, while seniors need monounsaturated fats and soy foods that keep heart disease and certain cancers at bay.

Fortunately, there are delicious foods for every stage. In fact, if you eat wholesome natural foods rather than overly processed foods, you can justify just about anything. Craving a gooey wedge of Brie? Go ahead, it's great for your bones. Salivating over a juicy steak? Dig into that iron. Ogling another can of California Ripe Olives? Go for it. Just remember, all things in moderation.

Grilled Flank Steak With Avocado And Olive Salsa

1 cup finely diced red onion (⅛ inch)

¼ cup red wine vinegar

2 Tbsp. olive oil

2 Tbsp. chopped tarragon

1 Tbsp. chopped thyme

1½ tsp. kosher salt

½ tsp. ground black pepper

1 medium avocado, diced (½ inch)

1 cup California Black Ripe Olives, halved

1 cup sweet 100 tomatoes, halved

1½ lbs. flank steak

In a shallow baking dish, combine red onion, vinegar, oil, tarragon, thyme, 1 teaspoon of salt, and pepper. Set aside. Spoon ⅓ cup of the red onion mixture into a small mixing bowl. Gently toss in avocado, California Black Ripe Olives and tomatoes and set aside. Place flank steak in baking dish with remaining onion mixture and set aside to marinate for 30 minutes. Season flank steak with remaining salt and grill over medium-high heat for 6-8 minutes on each side. Transfer to a clean cutting board and allow to rest for 2-3 minutes, then slice diagonally across the grain into thin strips. Place onto serving plates and top with avocado olive salsa just before serving. Serves 4.

Visit www.calolive.org for more recipes.

-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
www.artsacrossgeorgia.com
Arts Across Georgia

Add Salad To Your Diet Every Day

(NAPSI)-Eating five servings of fruits and vegetables every day can be a "berry" good idea, especially when you find a way to combine fruits such as berries and flavorful vegetables into one delicious and nutritious salad.

Enjoying a salad a day can help increase your energy level, fill you up and provide essential vitamins and minerals found in a variety of produce. Including a variety of foods helps to keep you on track to eating better and avoids the boredom that comes with some diets. And, when tossing together, the ingredients are limited only by your imagination. Think of flavors you like and try them together; the results could be surprisingly tasty.

For recipes that showcase the many imaginative ways to toss a salad, visit 30salads30days.com. The site offers a salad for every day of the month.

One of the featured recipes is a mouthwatering Berry, Walnut and Avocado Salad. Sweet berries and smooth avocados are the heroes in this fresh salad, while the berry flavors of the Litehouse salad dressings flavorfully echo the fruit found in this crunchy-sweet salad.

Berry, Walnut and Avocado Salad

Serves 4-6

1 pkg (6 oz.) spring mix salad

¾ cup fresh strawberries, quartered

⅓ cup glazed walnuts

⅓ cup golden raisins

1 large avocado, sliced

⅓ cup Litehouse Idaho Bleu cheese crumbles

¼ -½ cup Litehouse Raspberry Walnut Vinaigrette, Litehouse Organic Raspberry Lime Vinaigrette or Litehouse Pomegranate Blueberry Vinaigrette

In a medium bowl, toss together the spring mix, strawberries, walnuts and golden raisins. Top with avocado and bleu cheese crumbles. Drizzle lightly with Litehouse dressing just prior to serving and pass dressing with salad.

-----
www.fayettefrontpage.com
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone
www.georgiafrontpage.com
Georgia Front Page

Avocados Add Pizzazz To Your Party

(NAPSI)-Planning a party? Add sparkling color and fresh flavor to the occasion with Avocado Mango Salsa. This elegant and versatile recipe is so easy to make with just a toss of a few tasty ingredients. The rich flavor and buttery texture of Mexican avocados are highlighted in this recipe with colorful chopped tomato and mango seasoned with the vivid flavors of jalapeño, onion, garlic, cilantro and lime juice.

No matter what kind of party you have in mind, Avocado Mango Salsa will fit right in. For a casual get-together, put the salsa in a bowl surrounded by tortilla chips and sliced veggies and let guests help themselves. On a party buffet, this salsa will star. Make a pretty buffet platter with Avocado Mango Salsa layered on grilled chicken, pork or salmon. Or start a formal dinner party with panache-simply spoon the salsa into stemmed glasses, add a sprig of cilantro and a few cooked shrimp, if you like.

Avocados from Mexico are grown in rich volcanic soil, with mountain rain and abundant sunshine. In this land, growers harvest high-quality fruit year-round so you can enjoy avocados from Mexico whenever you like. And you can feel good about entertaining your friends and family with avocados because they're loaded with fiber, vitamins and heart-healthy fats.

To get more information and easy recipes for special occasions and everyday meals, go to www.avocadosfrommexico.com.

AVOCADO MANGO SALSA

2 ripe avocados from Mexico, peeled, pitted and diced

1 ripe mango, peeled and diced

1 cup diced tomato

¼ cup chopped cilantro

2 tablespoons chopped red onion

1 tablespoon minced jalapeño pepper

1 teaspoon minced garlic

½ teaspoon salt

1/8 teaspoon ground black pepper

1 tablespoon lime juice

1 tablespoon olive oil

In bowl, combine avocados, mango, tomato, cilantro, onion, jalapeño, garlic, salt, pepper, lime juice and olive oil; toss gently. Serve, if desired, with sliced veggies and chips, or with shrimp, grilled chicken or fish.

-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page

A New Twist On Tailgating Menus

(NAPSI)-Every week, fans across the nation get together for tailgate parties. As the crowds gather for fun with family and friends, one of the most important components is the food. A simple ingredient that can create a new take on tailgating meals is the Hass avocado.

Always in season, Hass avocados are readily available for tailgating parties year-round. Much more than just the main ingredient in guacamole, avocados can serve as a tantalizing topping for all kinds of traditional tailgating dishes, from burgers to sandwiches to salads.

Tailgating chefs are quickly learning that avocados are a perfect ingredient to liven up their menus--they are quick and easy to prepare and add a great creamy texture and flavor to meals.

For a twist on the traditional burger at your next tailgate gathering, try this recipe for Stuffed Hamburgers with Hass Avocado and Jarlsberg Cheese. Guests are sure to enjoy these delicious stuffed burgers bursting with Hass avocado.

Stuffed Hamburgers With Hass Avocado And Jarlsberg Cheese

Serves: 4

Ingredients:

¼ cup mayonnaise

¼ cup coarse ground mustard

1½ lbs. lean ground beef

2 Tbsp. Worcestershire sauce

1½ tsp. prepared steak seasoning

1 ripe, fresh Hass avocado, halved, seeded, peeled and chopped into ½-inch cubes

1 Tbsp. fresh lemon juice

1 head garlic, roasted

4 slices Jarlsberg cheese

4 ciabatta rolls, sliced and toasted on the grill

24 baby arugula leaves, rinsed thoroughly and dried

2 heirloom tomatoes, sliced in ¼-inch thick rounds

Instructions:

1. Combine mayonnaise and mustard, set aside.

2. In a bowl, combine meat, Worcestershire sauce and steak seasoning. Mix well. Divide meat mixture into equal portions per serving and form each portion into two thin patties, set aside.

3. Gently combine avocado and lemon juice, making sure all avocado is dressed.

4. Top half of the patties with the avocado mixture and squeeze the contents of two roasted garlic cloves on top of the avocado mixture on each patty. Then top each with another patty, pinching to seal, forming a smooth edge.

5. Grill over medium-hot coals for 5-6 minutes per side or until no longer pink inside. Just before removing from the grill, place a slice of cheese on each patty and allow to melt. Place ciabatta rolls cut side down on the grill to toast. Remove burgers and rolls from the grill.

6. To prepare sandwich: Spread mayonnaise mustard mixture on both sides of each roll. On the bottom slice of each roll place arugula, tomato slices and grilled meat. Finish with roll top.

TIP: To make roasted garlic: Slice ¼-inch off top of garlic head (opposite of root end). Place in oven-proof pan, root side down, and drizzle with olive oil. Roast in a 350° F oven for 35 to 40 minutes. Cool. Separate cooked cloves and use as desired. Delicious as a spread on toasted bread.

For more delicious recipes perfect for tailgating, visit the Hass Avocado Board Web site at avocadocentral.com.

_____
www.fayettefrontpage.com
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone
www.georgiafrontpage.com
Georgia Front Page

California Avocados Act As "Nutrient Booster" For Athletes And Non-Athletes Alike

CC Note: One of our caped cuisine fanatics just loves avocados. With that said, please enjoy another recipe she tried and loved. She liked it so much she even brought samples over to our Fayetteville office for the staff. Keep it up. We just love great food!

(NAPSI)-Optimal nutrition is essential for athletes to fuel their bodies through intense workouts. However, the importance of nutrition applies to non-athletes as well. Consuming a diet rich in carbohydrates, lean proteins and beneficial fats is crucial for overall health and an integral part of a training regimen. California avocados can serve as a component of just such a diet, as they provide primary mono and polyunsaturated fats, which are essential for both athletes and non-athletes, and are a healthy substitute when eaten in place of foods rich in saturated fat.

Also, California avocados are naturally sodium-free and cholesterol-free and act as a nutrient booster, by enabling the body to absorb more fat-soluble nutrients, such as alpha- and beta-carotene and lutein, in foods that are eaten with the fruit.

An excellent example of a training meal is the following recipe for Cilantro Chicken with California Avocado and Pickled Tomato Salsa, as it combines all the performance nutrition essentials into one delicious dish.

Cilantro Chicken with California Avocado and Pickled Tomato Salsa

Serves 4

Ingredients:

4 (6 oz.) boneless chicken thighs or breasts, with skin

Salt and freshly ground black pepper, to taste

¼ cup extra virgin olive oil

¼ cup freshly squeezed lime juice

1 bunch cilantro leaves, chopped

1 Tbsp. ground cumin

4 scallions, trimmed

Pickled Tomato Salsa (recipe below)

2 ripe, fresh California avocados, peeled, seeded and cut in ½-inch dice

2 cups cooked brown basmati rice

Instructions:

1. In a shallow, nonreactive dish, season chicken on all sides with salt and pepper. Combine olive oil, lime juice, cilantro and cumin in a small bowl. Brush mixture on scallions and pour remainder over chicken, tossing to evenly coat. Allow to marinate at room temperature for 30 to 45 minutes.

2. Preheat broiler or grill. Beginning with skin side toward the heat source, broil or grill chicken until just cooked through, about 12 minutes per side for thighs and about 9 minutes per side for breasts. Grill or broil scallions about 2 minutes per side.

3. Toss Pickled Tomato Salsa with diced avocados and reserve until chicken is cooked.

4. To serve, arrange grilled chicken over a bed of basmati rice. Mound avocado salsa mixture on top of chicken. Garnish with grilled scallions. Serve immediately.

Pickled Tomato Salsa

Ingredients:

1 lb. tomatoes, peeled, seeded and cut in quarters

½ bunch scallions, white and green parts, thinly sliced

2 Serrano chiles, with seeds, thinly sliced in rounds

½ cup white vinegar

2 ½ Tbsp. brown sugar

2 tsp. salt

4 tsp. freshly grated ginger

1 Tbsp. minced garlic

2 tsp. yellow mustard seeds

2 tsp. cracked black peppercorns

2 tsp. ground cumin

1 tsp. cayenne

½ tsp. turmeric

½ cup extra virgin olive oil

Instructions:

1. In a large bowl, toss tomatoes with scallions and chiles.

2. In a medium saucepan, bring vinegar to a boil. Add brown sugar and salt and cook until dissolved, about 1 minute. Remove from heat and reserve.

3. Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne and turmeric onto a plate and place near stove. In another medium saucepan, heat oil over moderate heat until just smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture. Immediately pour over reserved tomato mixture. Stir to combine, cover with plastic wrap, and refrigerate 3 to 4 hours or several days.

4. Before serving, remove tomatoes from juices, roughly chop, and return to pickling liquid.

Note: To peel tomatoes, remove the cores and score an X on the underside. Blanch for 15 seconds in boiling water and immediately plunge into iced water to prevent continued cooking. Peel with a paring knife.

For other recipe ideas featuring California avocados, visit CaliforniaAvocado.com.

-----
www.fayettefrontpage.com
Fayette Front Page
Fayetteville, Peachtree City, Tyrone

Web Site Highlights The Nutritional Side Of Hass Avocados

(NAPSI)-If you love avocados, there’s a new Web site that shows--through recipes, nutritional information and expert advice--how those “alligator pears” can be incorporated into a healthy lifestyle.

Not that long ago, avocados got a bit of a bad rap, with some people questioning their nutritive value. But in reality, this delicious fruit packs a nutrient punch by contributing nearly 20 vitamins, minerals and phytonutrients to one’s diet.

To help educate consumers about the nutritional aspects of avocados, the Hass Avocado Board has developed a new health and nutrition-focused microsite that contains avocado recipe ideas, the latest nutrition news about the fruit, and information about how Hass avocados can help consumers meet the requirements of the USDA Dietary Guidelines for Americans.

The site also features an “Ask the Expert” section, where Julie Upton, M.S., R.D., a registered dietitian, answers frequently asked nutrition questions about avocados.

Some key nutrition facts about avocados include:

• Avocados act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha- and beta-carotene, as well as lutein, in foods that are eaten with the fruit;

• Avocados are naturally sodium-free and cholesterol-free;

• Avocados, due to their mono- and polyunsaturated fat content, are a healthy substitution for foods rich in saturated fat; and

• Avocados contain 76 milligrams beta-sitosterol in a 3-oz. serving. Beta-sitosterol is a natural plant sterol that may help maintain healthy cholesterol levels.

To learn more about the nutritional advantages of incorporating avocados into one’s diet and to get inspired by some delicious avocado recipes, visit the Hass Avocado Board’s new health and nutrition microsite at www.avocadocentral.com/healthandnutrition.

Here is a simple, yet delectable recipe that features creamy Hass avocados and a number of vegetables. It can be assembled quickly and tastes delicious!

Meal in a Hass Avocado Half

Prep Time: 25 minutes

Serves 4

Ingredients:

2/3 cup black beans, rinsed and drained

½ cup corn, drained

½ cup packaged shredded carrots, lightly packed

¼ cup chopped fresh cilantro leaves

½ cup prepared chunky salsa

2 green onions, thinly sliced

10 drops red pepper sauce

2 ripe fresh Hass avocados, cut in half and seeded

4 small bunches of radish or alfalfa sprouts

Instructions:

1. In a bowl, combine beans, corn, carrots, cilantro, salsa, green onion and red pepper sauce.

2. Fill each avocado shell with ¼ of bean mixture.

3. Garnish with sprouts and serve.

Tip: Cut a thin lengthwise slice off of the bottom of each avocado half to make the avocados stable on the plates.

Nutrition information per serving: 187 calories; 11 grams fat (1.3 sat, 7.2 mono, 1.3 poly); 0 mg cholesterol; 565 mg sodium; 20.7 grams carbohydrate; 6.3 grams fiber; 5.6 grams protein.

This delicious avocado dish is packed with a number of vegetables and can be assembled quickly.

Avocados Give Pasta Dishes A Delightfully Unexpected Twist

NAPSI -Here's food for thought: California-grown avocados are widely acknowledged to be exceptionally creamy and delicious, but it is less well known that they offer more than delectable flavor. One-fifth of a medium avocado (about 1 oz.) has 50 calories and contributes nearly 20 beneficial nutrients to the diet. California avocados are currently in season at peak availability, so now is a perfect time to incorporate this remarkable fruit into your diet.

Renowned chefs and restaurateurs Mary Sue Milliken and Susan Feniger, known together as the "Too Hot Tamales," are so passionate about California avocados that they have teamed up with the California Avocado Commission to create signature recipes inspired by the luscious fruit. "Avocados are big in Latin cooking but their adaptability and rich, nutty flavor takes them beyond just the Latin kitchen," said chef Milliken. "They are the perfect complement to dozens of hot and cold dishes, including soups, sandwiches and salads, and even pastas."

Milliken and Feniger's original recipe for Tequila-Spiked Fettuccine with Shrimp and California Avocado combines avocados with pasta for a delightfully unexpected pairing, which highlights the fruit's versatility.

Tequila-Spiked Fettuccine with Shrimp and

California Avocado

Serves: 4

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

4 large, ripe tomatoes, cored

1/2 lb. fettuccine

Salt, for pasta water

2 Tbsp. extra virgin olive oil, plus extra for pasta

1 lb. medium domestic shrimp, peeled and deveined

1 tsp. crushed red pepper flakes

1 tsp. salt

1/2 tsp. freshly ground black pepper

2 tsp. minced garlic

2 large, ripe tomatoes, cored, seeded and cut into 1/2-inch dice

1/4 cup silver tequila

2 ripe, fresh California avocados, halved, seeded, peeled and cut in 1/2-inch dice

1 bunch basil, cut into thin strips

2 Tbsp. unsalted butter, cold

Salt and freshly ground black pepper, to taste

Instructions

1. Puree the whole tomatoes in a blender until smooth, adding a small amount of water, if necessary. Reserve.

2. Fill a large stockpot with water and bring to a boil. Add the pasta and salt to the pot. Cook until al dente, about 8 minutes. Drain in a colander and toss with a little olive oil to prevent sticking.

3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the shrimp, crushed red pepper, salt and pepper and sauté the shrimp for 1 minute on each side. Add the garlic and sauté for an additional 30 seconds.

4. Remove skillet from heat and add the diced tomatoes and tequila. Return skillet to heat and continue to sauté for 3 minutes, stirring constantly. (Be careful as pan might flame.)

5. Stir in half the diced avocado and half the basil. Transfer shrimp mixture to a platter using a slotted spoon, leaving liquid in the skillet.

6. Add the reserved tomato puree to the skillet, bring to a boil, lower heat and simmer until the mixture is reduced by about one-third. Add the butter, stirring until it is melted. Then, add the remaining diced avocado and basil. Taste and add salt and pepper as needed. Toss finished sauce with cooked pasta until thoroughly combined.

7. To serve, divide pasta mixture onto individual entrée plates or into shallow pasta bowls. Top with shrimp mixture and serve immediately.

Per serving: 513 calories; 26 grams fat (6 grams saturated, 14 mono, 3 poly); 181 mg cholesterol; 976 mg sodium; 48.5 grams carbohydrate; 6 grams fiber; 28 grams protein.

For other recipes that feature fresh California avocados, visit CaliforniaAvocado.com.

The creamy flavor of avocados adds a twist to a traditional pasta dish.