Think this avocado grilled cheese looks delicious? Wait until you taste it! But if you don’t hurry to New Hampshire, you’ll have to do all the prep work yourself.
Creamy, healthful avocado is the star ingredient on the poolside food and cocktail menu this summer at the Omni Mount Washington Resort in Bretton Woods, New Hampshire. But this avocado-themed menu disappears after Labor Day. So book a late summer stay, and indulge your affection for avocado by ordering creative selections such as Avocado Grilled Cheese made with goat cheese, pistachios, onions and avocado (of course!) or Avocado Spring Rolls served with creamy avocado “ranch” sauce. Pair these treats with avocado cocktails like the Mango Ancho Avocado Margarita made with muddled avocado, Sauza Silver Tequila, Ancho Reyes Chile Liqueur, mango puree and fresh lime juice.
If you can’t escape to the White Mountains before summer’s through, Omni Hotels and Resorts has generously shared this selection of avocado recipes from its special menu, so you can create your own avocado experience at home. Which summery dish will you try first?
Avocado Grilled Cheese Recipe
INGREDIENTS (per serving):
2 slices Texas toast
2 tsp. butter
3 oz. goat cheese
0.5 oz. pistachios, roasted and crushed
1 oz. green onion, charred and chopped
1/4 avocado, sliced
INSTRUCTIONS:
1. Butter each side of the Texas toast.
2. Spread goat cheese in the middle of each slice, and sprinkle with the crushed pistachios.
3. Add the charred and chopped green onion and sliced avocado to the middle.
4. Griddle until golden brown and serve.
Watermelon Salad Recipe
INGREDIENTS (per serving):
4 oz. watermelon, grilled then diced
1/2 grilled lemon
Avocado sliced
Arugula
4 basil leaves, fried crisp
4 prosciutto slices
Olive oil
Pinch of kosher salt
Pinch of black pepper
INSTRUCTIONS:
1. Grill the watermelon on a hot grill, not to fully cook but only to mark.
2. Dice the watermelon after it is cooked, and arrange on the plate.
3. Arrange the avocado slices neatly around the watermelon.
4. Place the prosciutto slices on top.
5. Place the fried basil, setting slightly off from the prosciutto.
6. Toss the arugula gently with olive oil, salt and pepper, and place neatly around to garnish the salad.
7. Grill the lemon, and place off to the side of the salad.
Avocado Cilantro Hummus Recipe
INGREDIENTS (for hummus):
1 #10 can of garbanzo beans
18-oz. jar of tahini
1 cup garlic cloves
1 cup lime juice
6 oz. cilantro
5 Tbsp. salt
10 avocados
INGREDIENTS (per serving):
1 scoop avocado hummus
1 9-inch pita
1/4 radish, shaved
Cucumber, diced
1/4 mango, sliced
1/4 cup cilantro, loose pack picked
1/4 cup crispy garbanzo beans
1/2 tsp. sea salt
1/2 lime
2 Tbsp. extra virgin olive oil (EVOO)
INSTRUCTIONS:
1. Prepare the hummus in two batches by combining ingredients in food processor and running until very smooth.
2. Grill pita on each side.
3. Cut sides of pita to create palate (retain sides for pita chips).
4. Place scoop of hummus at bottom of pita.
5. Sliver the radish and cucumber over the hummus; spread cilantro leaves.
6. Fry garbanzo beans crisp, spread on a bias over dish, place fanned mango center top of dish.
7. Evenly cut sides of pita from step 2 and cut lime in half on a bias. Place on dish for garnish.
8. Finish with extra virgin olive oil and sea salt.
