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By SLOANE BROWN | May 3, 2006
Owings Mills now has a "healthy alternative" to fast-food joints, according to Flying Avocado Cafe's creator/general manager, Lisa Valle. An offshoot of the popular Your Prescription for Health Holistic Pharmacy, the cafe opened just a couple of weeks ago. Valle says the cafe's aim is to use almost all organic produce, bread, eggs and meat, and buy locally as much as possible. And to make that healthful food taste great. Valle describes the cafe as a "great little cozy space," with mahogany tables on an acid-stained concrete floor, mahogany counters that run along the windows and wall with high stools, tin ceilings and walls painted ... you guessed it, avocado green.
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ENTERTAINMENT
By John Thomas and For The Baltimore Sun | September 24, 2014
For tailgating purposes, avocados are mostly used for chip-dipping guacamole. However, it is easy to change things up and offer an amazing appetizer that most tailgate aficionados haven't even considered. When avocados are grilled, the inside turns soft and molten, with a hint of nutty flavor. It can be easily scooped with a spoon and enjoyed with a variety of toppings. This is a fantastic game-day appetizer. Grilled avocados with pulled pork Ingredients 6-8 fresh ripe avocados 2 cups prepared pulled pork 2 cups shredded cheese salsa The morning of the tailgate, cut the avocados in half, and remove the pits.
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FEATURES
May 19, 1996
Alligator pear, poor man's butter, aguacate. Traditional names for avocado hardly do it justice. With a mildly nutty flavor and soothing, buttery texture, avocado is rich in unsaturated oil, making it a satisfying addition to sandwiches and salads.A tropical fruit that passes for a vegetable, avocado is also the prime ingredient in guacamole, a specialty of Mexican cuisine that serves as garnish, dip or salad.Soups offer yet another way to enjoy this delectable, versatile food. Sliced avocado adds luxurious richness to soups as a floating garnish.
FEATURES
By Kit Waskom Pollard and For The Baltimore Sun | July 17, 2013
Our sister publication, Maryland Family magazine , recently ran a four-week Kids' Cooking Club in which local chefs shared some of their favorite recipes that they love making - and eating - with their own kids. Participating chefs were Gia Daniella of Cafe Gia in Little Italy , Riccardo Bosio of Sotto Sopra in Mount Vernon , Matt Kane of B&O American Brasserie in downtown Baltimore and Nikki McGowan of CKCS Foods Studio. Some of our favorites are shared here and you can find more at marylandfamilymagazine.com . Nikki McGowan, the founder of CKCS Foods Studio, a company that teaches cooking classes at schools and organizations throughout Baltimore, kicked off the cooking club with a recipe for guacamole that's straightforward and simple.
NEWS
By JIM LANDERS and JIM LANDERS,MCCLATCHY-TRIBUNE | July 14, 2006
REHOVOT, Israel -- To the many mysteries of love, add avocados. Scientists have spent decades trying to figure out how avocado trees have sex. A tree can sprout as many as a million blossoms in spring, but only 150 to 500 will bear fruit. Some avocado flowers bloom as females in the morning, then appear the next afternoon as males. Other avocado species do the opposite. Honeybees are not impressed. Bees that break-dance with excitement in the hive after discovering a rich source of citrus blossoms do a slow shuffle when bringing news of avocado.
FEATURES
By BRITTANY BAUHAUS | November 12, 2005
What it is -- A subscription-based club that sends avocado to your home every month. How it works -- Sign up for either 4- or 6-pound avocado box subscriptions for three, six, eight or 12 months. Each month, the club will ship an avocado box to your door. The packages include six-to-eight avocados, a recipe booklet, ripening instructions and optional gift card. What it costs -- $69.95-$245.95. Optional accessories -- Items available without subscription such as the guacamole party kit, avocado picnic pack, guacamole masher, avocado slicer, serving bowl, avocado oils and various holiday packages.
ENTERTAINMENT
By KAREN NITKIN and KAREN NITKIN,SPECIAL TO THE SUN | July 6, 2006
Any restaurant that serves food loaded with nuts, seeds and tofu runs the risk of becoming a spoonful of medicine kind of place. That's especially true when, as in the case of the Flying Avocado Cafe, the restaurant is started by two pharmacists with a strong belief in the value of healthy eating. Poor:]
NEWS
By ERICA MARCUS and ERICA MARCUS,NEWSDAY | May 31, 2006
What characteristics should I look for when selecting avocados and papayas? Avocados and papayas share a couple of crucial qualities: They are tropical fruit; they are usually purchased in an unripe state; and they will ripen happily at home. Yes, the avocado is a fruit. Like the tomato, it has become an honorary vegetable because it lends itself to savory preparations. But, botanically speaking, it is a fruit, Persea americana, a member of the Lauraceae (Laurel) family that also includes bay laurel, cinnamon and sassafras.
NEWS
By BILL DALEY and BILL DALEY,CHICAGO TRIBUNE | October 26, 2005
When I lived in San Francisco, I often escaped the city and drove north across the Golden Gate Bridge to the desolate land known as Point Reyes, Calif. A fin-shaped peninsula jutting miles out into the sea, Point Reyes offered empty beaches and a charming lighthouse set high on the rocks with dramatic cliff-top views of the Pacific Ocean. I would stop at a village store and pick up a sandwich made with sliced avocado, strips of artisan-smoked bacon and cold, cooked shrimp. It made for great munching while scanning the horizon for a stray gray whale or two. The buttery avocado paired naturally with the smoky bacon and shrimp.
FEATURES
By Karol V. Menzie and Karol V. Menzie,Staff Writer | May 20, 1992
Do you remember your first taste of avocado? I do -- the startling cool, subtle taste, the rich and buttery texture. . . . If FTC candy were a vegetable, it would surely be the avocado.Sometimes called alligator pears, avocados grow on trees like pears; the summer varieties come from California and may have a smooth, thin green skin or a knobby textured skin.Avocados were tremendously popular about 20 years ago, part of a wave of California culture that mixed up love beads, surfing and guacamole.
EXPLORE
By Donna Ellis | October 4, 2011
April brought a new restaurant to Waverly Woods. There's no pretension in the name: Players Bar & Grill. And this restaurant owned by Simon Sadoun is just that, featuring a larger-than-average eat-in bar, dozens of high-definition televisions and a few video games. Nicely separated from the action at the bar are three other dining areas, including a covered patio. The Players menu, called the “Playbook,” lists myriad pub classics, many devised by chef Doug Jones (formerly corporate chef at Liberatore's)
ENTERTAINMENT
By Jasmine Wiggins | May 3, 2011
This is the kind of salsa I’m used to having at home in Arizona. It uses fresh ingredients and none of it’s pureed or cooked. I used to get into arguments with my Texas boyfriend about what made the perfect salsa. (He would secretly cook and puree my salsa when I wasn’t around.) Well, I think my  version is better than his. Of course.   Salsa Fresca About 1lb fresh tomatoes 1/4 C cilantro 1/4 C red onion 1 medium jalapeno (remove the seeds or start with half if you like milder salsa)
ENTERTAINMENT
By John Lindner, Special to The Baltimore Sun | September 26, 2010
The client's in town. The client loves sushi. I want the client to love me. I take the client to Joss Cafe. I pick up the tab. Done deal. You can replace "client" with out-of-town guest, superior officer, love interest, fellow foodie, or anyone else you want to impress, Joss promises to appeal because of two strong leading indicators: fine sushi, great space. Just don't go there expecting bargain-basement tabs. When you walk up half a flight of stairs off the sidewalk on 413 N. Charles and enter Joss, you're stepping up in more ways than one. 12:42 p.m. We enter a sparsely attended dining room and are offered our choice of unoccupied tables.
NEWS
By Kate McNaboe and Kate McNaboe,katherine.mcnaboe@baltsun.com | July 29, 2009
With summer's heat and humidity finally making their presence known, a steaming bowl of soup doesn't sound too appetizing. There's an option, though: Chill out. "It took a little while for people to get the concept of cold soup," said Kevin Mullaney, co-owner of Soup's On, a small dine-in and carry-out place specializing in soup on Preston Street. "It was just a matter of time and tasting." Many area establishments are serving chilled soup this summer, and Soup's On is on the bandwagon.
NEWS
By Renee Enna | May 14, 2008
Every spring it happens. You think you're ready to venture into salad entrees, but Mother Nature decides otherwise. Because salsa and avocado evoke warm, sunshiny days, their presence in this soup makes up for any lack of swimsuit weather. The soup is so easy that even the most reluctant cook should give it a try. Its main ingredient, and the key to its success, is a jar of salsa. And there's the catch: So much depends on the quality of the salsa, you really need to buy the good stuff.
NEWS
April 23, 2008
Quinoa-and-Radish Salad With Avocado Dressing Serves 6 as a side dish 1 avocado, pitted and peeled 2 tablespoons extra-virgin olive oil 2 tablespoons white-wine vinegar 1 tablespoon walnut oil 1/2 tablespoon salt freshly ground black pepper 2 cups diced, cored tomatoes (see note) 2 cups thinly sliced radishes 3 cups cooked quinoa, cooled In a food processor or blender, combine avocado, olive oil, vinegar, walnut oil, salt and pepper to taste. Process until smooth and blended.
FEATURES
By Colleen Pierre, R.D. and Colleen Pierre, R.D.,Contributing Writer | May 4, 1993
Some vegetables and "meats" should become fats.If you're trying to lower fat in your diet, you're more likely to eat a medium potato, which contains no fat, than one-sixth of an avocado with 5 grams of fat.Or you might leave the avocado off your favorite salad. Or skip guacamole in your best Tex-Mex meal.But if you happen to like avocados, be creative. Think of them as fats instead of vegetables. Use them in place of other fats.That generous wedge of avocado has the same amount of fat as one tiny teaspoon of butter, margarine or mayonnaise, or two tablespoons of sour cream.
NEWS
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | July 1, 2007
This soup is like guacamole in a bowl. The tomato salsa garnish is essential to the recipe, for it highlights the subtle taste of the avocados. Although this soup can easily kick off a summer supper, it could also step into the role of a main course. You could serve it as is or make it more substantial by adding a garnish of grilled skewered shrimp to each bowl. Chilled Avocado Soup Garnished With Fresh Tomato Salsa Serves 6 SALSA: 2 cups diced tomatoes (6 to 8 plum tomatoes), with seeds and membranes removed and discarded, cut into 1/2 -inch pieces 1 cup finely chopped onion 1 1/2 tablespoons minced jalapeno pepper (about one 3-inch pepper, with seeds and membranes discarded)
NEWS
By Kate Shatzkin | May 2, 2007
avocado.org This site from the California Avocado Commission has ideas for Cinco de Mayo entertaining, including a "Guacamole Central" page with plenty of recipes for the holiday's ubiquitous dip. Kate Shatzkin
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