Just for fun I’ll post the dessert photo first. I made peach jam yesterday (photos and comments to follow soon) and peeled too many peaches. What to do but pick up Martha’s Vanilla Roasted Peaches recipe and send them into the oven. I even happened to have a vanilla bean in the baking cabinet.
For dinner was stuffed avocados and a tomato-mozzarella salad. For the avocados, I used 1 cup couscous, cooked with veggie bullion. I sauted an onion, two big cloves of garlic, and 10 ounces of portobello mushrooms (all finely chopped). I added sea salt and freshly ground pepper. When that was finished, I mixed it in with the couscous and let the whole thing cool to slightly above room temperature. I also added fresh chopped basil to the mixture as it cooled. I didn’t have enough to add it in during the cooking process, so I settled for getting the aroma and flavor as part of the finishing.
I halved and pitted the avocados, filled the small cavities, and presented them on Romaine lettuce leaves with extra filling on the side. I also sliced plum tomatoes for the side as well. I served these immediately, leaving no time for the avocados to turn brown, but if I needed a few extra minutes, some lime juice on the exposed part would have kept the color sharp for me.
Ideally, I would have used quinoa instead of couscous to increase the protein content, and perhaps included some toasted pine nuts as well. I would also like to add a diced red pepper or tomato to the filling for some additional color.
Everyone really enjoyed it, and it made for a lovely summer dinner in the gazebo.