Straight From the Farm Avocado Recipes
Nearly 5,000 California avocado growers have been tending their crops throughout the year to get ready for California avocado season, which runs from spring through fall.
Some of these growers are sharing their favorite “straight from the farm” recipes that highlight the versatility of avocados, along with a behind-the-scenes look at the farm-to-fork journey of this premium fruit.
With California avocados now in season, it is the ideal time to enjoy this consistently reliable delicious fruit, hand-grown by farmers like Dorcas McFarlane and Doug O’Hara.
Both Dorcas McFarlane’s Chicken and California Avocado Casserole and the O’Hara Family Guacamole recipes show how those who produce the premium fruit like to enjoy it.
Dorcas McFarlane’s Chicken and California Avocado Casserole
Serves: 8
Prep Time: 20 minutes (including cooling time)
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients
- 1 (16-oz.) container salsa verde (fresh green salsa in the refrigerated section)
- 3/4 cup low sodium chicken broth
- 12 corn tortillas, cut into 1-inch strips
- 3 cups cooked shredded chicken
- 1 (8-oz.) package shredded jack cheese
- 1 (8-oz.) package shredded low-fat Mexican cheese
- 2 ripe, fresh California avocados, halved, seeded, peeled and chopped
- 1/2 tsp. kosher salt
- California Avocado Sauce (see make-ahead recipe below)
Instructions
1. Preheat oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
2. Combine salsa verde and chicken broth in a medium bowl. Set aside.
3. Cover bottom of prepared baking dish with half the tortilla pieces. Spoon half the salsa verde mixture over tortillas. Scatter half the chicken over salsa verde. Sprinkle with half of the cheeses. Spoon all the avocados evenly over cheese and sprinkle lightly with salt. Place remaining tortilla pieces on top of avocado, pressing gently to compress ingredients. Spoon remaining salsa verde mixture over tortillas, followed by the remaining chicken. Top with remaining cheese.
4. Bake until cheese is bubbly and begins to brown, about 35 minutes. Remove from heat and let cool 10 minutes before serving.
California Avocado Sauce
Ingredients
- 1 ripe, fresh California avocado, peeled and seeded
- 2/3 cup low sodium chicken broth
- 1/8 tsp. ground black pepper
- 1/4 tsp. salt
Instructions
1. Place all ingredients in the work bowl of a food processor or blender and puree until smooth.
2. Top the casserole with sauce or serve on the side.
Nutrition Information Per Serving: Calories 420; Total Fat 24 g (Sat 11 g, Trans 0 g, Poly 2 g, Mono 9 g); Cholesterol 80 mg; Sodium 820 mg; Total Carbohydrates 23 g; Dietary Fiber 4 g; Protein 31 g
O’Hara Family Guacamole
Serves: 8
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
- 2 ears of corn
- 4 ripe, fresh California avocados, peeled and seeded
- 2 garlic cloves, minced
- 1/2 onion, diced
- 1/2 jalapeño, with seeds removed
- 1/2 bunch of cilantro, roughly chopped
- 1/2 tsp. garlic salt
- 1/2 tsp. Worcestershire sauce
- Hot sauce, to taste (optional)
- 1/2 lime or lemon, juiced
Instructions
1. Remove kernels from cob and place in pan. Over medium heat, roast the corn until it starts to caramelize. Set aside to cool. (Note: You also can roast the corn in the husk. Simply remove the silks and soak in water for about 10 minutes and then place on the grill, cooking until the kernels begin to color)
2. Place the avocado in a bowl and mash with a potato masher or back of a fork, leaving it somewhat chunky.
3. Add in the garlic, onion and jalapeño.
4. Stir in the cooled corn kernels, cilantro, garlic salt and Worcestershire sauce. Mix until combined.
5. Season with hot sauce to your taste.
6. Add the lemon or lime juice and mix well.
Note: If not serving immediately, take plastic wrap and cover the surface of the guacamole. Refrigerate until time to serve. Enjoy!
Nutrition Information Per Serving: Calories 158; Total Fat 12 g (Sat 1.5 g, Trans 0 g, Poly 1.5 g, Mono 8 g); Cholesterol 0 mg; Sodium 170 mg; Total Carbohydrates 15 g; Dietary Fiber 4 g; Protein 4 g
Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
For more recipes created by other California avocado growers, visit CaliforniaAvocado.com.
Created in 1978, the California Avocado Commission strives to increase demand for California avocados through advertising, promotion and public relations, and engages in related industry activities that benefit the state’s nearly 5,000 avocado growers.
