Go Beyond Guac: 3 Delicious Avocado Recipes

Yield: 6 servings

1. Line a sheet tray with two layers of paper towels. Attach a deep-fry thermometer to a large, heavy shallow saucepan. Pour enough oil until it reaches a depth of 1 inch and warm over medium heat until the thermometer reads 360° to 375°. Working in 3 batches, fry the tortillas, turning often, until they are crisp and light golden brown, 1.5 to 2 minutes per batch. Using tongs, transfer the fried tortillas to the lined sheet tray and immediately season with salt while still warm. Set aside.

2. In a small bowl, combine the coriander and cumin with 3 tablespoons of the olive oil and set aside.

3. Prepare a large ice bath. Bring a large pot of salted water to a boil. Add the fava beans and blanch for 1.5 to 2 minutes. Using a slotted spoon, transfer the beans to the prepared ice bath. Drain well and peel. Place them in a medium mixing bowl.

4. Add the avocado, sour cream, 1.5 tablespoons of the lime juice to the fava beans and season generously with salt. Using a potato masher, smash the mixture to a coarse purée. Set aside. Make 2 cups.

5. Working in 2 batches, heat 1.5 teaspoons of the olive oil in a large heavy-bottomed pan, preferably a cast-iron skillet, over medium-high heat. When the oil is beginning to smoke, add half the snap peas and let them sit in the oil until charred on the bottom, then toss. Continue to cook until the snap peas are charred on both sides, 2 to 3 minutes. Repeat with the remaining olive oil and snap peas.

6. Transfer the snap peas to a mixing bowl. Season with salt and toss with the white onions, cilantro and remaining lime juice.

7. Spread the avocado and fava mash onto each tostada. Top with the snap pea mixture and garnish with coconut flakes and a drizzle of the coriander and cumin oil. Sprinkle on a pinch of Aleppo pepper and serve.

Yield: 2 servings

1. In a mixing bowl, toss the mushrooms with 1 tablespoon of the olive oil, the smashed garlic clove and the thyme. Heat a grill pan over medium-high heat and add the mushrooms. Season with salt and pepper and sauté, stirring occasionally, until the mushrooms are tender, 6 to 8 minutes. Remove and discard the garlic.

2. Meanwhile, brush the avocado halves with 1 tablespoon of the olive oil and grill alongside the mushrooms, flesh-side down, until lightly charred, 2 to 3 minutes.

3. Remove the mushrooms and avocado and set aside.

4. Scoop the avocado into a bowl and smash with 1 tablespoon of the lemon juice, 1 tablespoon of the olive oil and salt. Set aside.

5. Using a pastry brush, brush both sides of the bread with 2 tablespoons of the olive oil. Grill until the bread is lightly charred, 2 to 3 minutes on each side. Remove and scrape both sides of the bread with the whole garlic clove. Season with salt.

6. In a small mixing bowl, combine the snap peas, remaining lemon juice, lemon zest and 1 teaspoon of the olive oil. Season with salt and toss.

7. Spread the avocado mash on top of the toast. Top with the morels, pea salad and hazelnuts. Serve the toasts with a drizzle of honey and a sprinkle of flaky sea salt.

Yield: 4-6 cocktails

1. Make the avocado purée: In a blender, blend the avocado, cilantro, lime juice and salt until smooth and set aside. Makes 0.5 cup.

2. Make the margarita: In a blender, blend the tequila, lime juice, agave nectar simple syrup, avocado purée and ice cubes until smooth. Transfer to a chilled glass, garnish with a lime round and serve.

_{*All images from  Tasting Table}