Dear foodie followers/friends,
How is everyone? I thought I would try something different by writing a post in letter format. Letter writing is such a sacred yet dissipating art and it’s a sad shame. There is a strange paradox that even in this ever-expanding blogosphere and social media realm where you can plug in anytime, anywhere with anyone, that authentic relationships and soul-hugging conversation seem more precious and difficult to come by.
Whether we like it or not, each of us were made to be relational beings. Community and fellowship provide a a sense of belonging so integral to the fabric of humanity that when other life pursuits begin to shroud its significance, I don’t know about you, but I feel a little nutso (I mean…more so than I already am of course.)
So today, I wanted to reach out to express my gratitude towards all of my people. Whether you’re stopping by for the first time or have been around a while, you fuel my flame and I certainly wouldn’t be inspired to create recipes like this one without this community.
Speaking of which (I mean…I’m supposed to talk about the food right?), what better way to gather your people together than with a beautiful and healthy dish like these southwestern stuffed avocados? The best thing about these is their versatility! Take them to a dinner party, serve them at brunch, tote them along in a picnic basket, you name it and they’ll be a hit.
You can also see this recipe featured on SimplyOrganic!
¡Buen provecho amigos!
-Amanda
- Stuffed Avocados
- 2 avocados, cut in half, seed and a small bit of flesh removed
- 1 cup uncooked pearled farro, ~2 ½ cups cooked
- 1 can (15 oz) organic black beans, drained and rinsed
- ½ cup of your favorite salsa
- 1 teaspoon adobo seasoning
- ¼ teaspoon chili powder
- ¼ teaspoon freshly cracked black pepper
- 1 teaspoon extra virgin olive oil
- Lime-Cilantro Crema
- ⅓ cup crema Mexicana (can sub greek yogurt)
- juice and zest of 2 limes
- 4 sprigs cilantro leaves, minced
- ¼ teaspoon cayenne pepper (optional)
- Rinse and cook farro according to the package directions. Boil a large pot of water and pour in farro, cooking for about 15-17 minutes for al dente texture (just like pasta, but longer). Drain any excess water and transfer to a large mixing bowl.
- Add black beans, salsa, adobo seasoning, chili powder, black pepper and olive oil. Stir to combine. Spoon in the farro mixture into the center of avocados. Whisk lime-cilantro crema ingredients together and drizzle over stuffed avocados to serve.
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