 |
|
|
|
Many recipes are submitted
from our friends and customers from around the world. Here are a few recipe
ideas that we would like to share with you. |
|
|
|
| Cool
& Healthy Avocado Dip |
- 1 cn (8oz.) small curd cottage cheese
- 1/3 c skim or nonfat milk
- 1/2 c safflower oil
- 16 oz DAP Original Chunky Avocado Pulp
- 4 oz fresh spinach leaves, finely chopped
- 2 ea green onions, finely chopped
- 1/4 c chopped fresh parsley
- 1/4 t dill weed
- 1 head of Romaine
- carrots, bell peppers, cauliflower, or broccoli, and whatever
vegetables you like eat...sliced into dip size pieces.
|
| Blend cottage cheese, milk and oil in a blender
or food processor until smooth. Add DAP Original Avocado Pulp; blend until smooth. Stir in
spinach, onions, parsley and dill weed. Cover with plastic wrap placed directly on surface
of dip. Let stand at least 30 minutes or refrigerate a maximum of 5 hours. Just before
serving, line large serving platter with lettuce leaves; arrange clusters of vegetables
over lettuce. Place dip in center and serve. Back to Top |
|
|
| Fettucini With Avocado Pesto |
| Portion |
Fettuccini for Two |
| 1 |
Bunch of fresh basil |
| 1/2 Cup |
Pine nuts |
| 4 Cloves |
Garlic |
| 3 Tbs. |
Olive oil |
| 1/4 Cup |
Parmesan/Romano cheese |
| 1 Cup |
DAP Original Chunky Avocado Pulp |
| Boil Fettuccini to desired
tenderness. While pasta is cooking, combine basil leaves, 1/4 cup pine nuts and 3 garlic
cloves in food processor and mince. Sauté the remaining pine nuts with 1 crushed garlic
clove in olive oil. When pasta is ready, drain and return to pot. Add basil/garlic mixture
and 1 cup thawed DAP Original Chunky Avocado Pulp. Toss vigorously to blend and serve with
Parmesan/Romano cheese. Back to Top |
|
|
|
|
