Recipe from the Moosewood Restaurant New Classics Cookbook
3 ripe avocados
1 pound tomatillos, husked, rinsed and halved
2 garlic cloves, minced for pressed
1/2 cup chopped scallions (or 1/4 cup chopped onions)
2 tablespoons vegetable oil
2 tablespoons fresh lime juice
1 large tomato, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 jalapeno or other fresh chile, seeded and chopped (optional)
1/2 cup fresh chopped cilantro (optional)
Slice the avocados lengthwise around the center, twist the halves apart, remove the pits, and scoop out the flesh with a spoon. In a food processor or blender, puree the avocado with all other ingredients. Serve immediately or chill. Serve with chips.
2. Barbecue Turkey Lettuce Wraps
1 tbsp oil
1 small jar or bottle of barbecue sauce
1/2 onion
16 lettuce leaves, rinsed and dried