Tag Archives: Avocado

Spooky Avocado Recipes

While we are not fully in Halloween Mode (apart from a plastic bat on the fireplace and the finding of Michael’s devil horns) I am still thinking I may at least whip up a few things tomorrow in honour of the occassion. I may even dig out my witch costume if I get motivated.

Since we are due for an Avocados From Mexico fix and have a few of these fruits hitting the sweet, ripe spot, I am thinking some Halloween-themed avocado treats.

avocado halloween

Found at Cooking Canuck Devilish Avocado Eggs. I’ve been meaning to make these for a while now and since I have a half a red pepper in need of use, this devlish version will work.Halloween Guacamole

Found at You Wash I’ll Dry Halloween Guac fully styled!

pumpkin spice tacos4

And while not exactly spooky, these tacos look oh so tasty and they’ve got the holiday-themed colours down, so why not? Thanks Camille Styles for these pumpkin tacos.

Halloween Salad

Finally from Healthy Cafe a Salad with Avocado, pumkin, beets and feta!

Do you have any favourite Halloween recipes that include our friends the avocados? We’d love to hear what you’re up to!

History Of The California Roll

Last week Meinhardt’s opened a second location and as I was roaming the aisles, I spied those darn Avocados From Mexico! This time they were making their way into sushi rolls! This got me thinking about all the rolls I’ve had topped with or filled with this wonderful fruit and wondering how avocado got to be a big part of the North American sushi menus.

California Roll Avocados From Mexico

I remember being told that Tojo had invented the California Roll in Vancouver when he moved from Japan and was trying to get Vancouverites more excited about sushi. He realized the seaweed and raw fish was a bit iffy for these newcomers to sushi, so he turned the rolls inside out to hide it the seaweed and began playing with ingredients such as cooked crab and avocado. A lot of people from California made there way to Vancouver for Tojo’s offerings and the roll was a favourite with them, hence the name.

Another explanation stems from California where Chef Ichiro Mashita was welding his sushi knife. In the 1970’s tuna was only available part of the year and as Americans liked the fatty texture of the fish he looked for something to replace it with when it wasn’t around and found avocado in the produce isle. He also turned the roll inside out as American diners found seaweed unappealing.   Of course these were Mexican avocados that had then been planted in California, so hence not really Avocados from Mexico, but due to drought California has been importing Mexican Avocados and Vancouver sushi is practically 100% Avocados From Mexico right now.


I prefer to side with our local sushi chef, but it’s just as possible that both chefs came to the tasty conclusion around the same time. These crazy rolls are now a fav across North America and have led to all sorts of non-traditional sushi rolls. Of course the best are made WITH Avocados from Mexico.


Now I’m no expert in making sushi at home (as you can see from the pictures above), so I went to the experts on youtube. I’m going to watch these a few times and try again!

This will also require sushi rice.

What else do you like to roll into your sushi rolls and where do you eat sushi in Vancouver?


Avocado Topped Family Summer Salad

Recently I drove up to  Kelowna to deliver my aunt and uncle after they flew in from New Zealand. Food has always been a way of bringing our family together, my Mother loves to cook and entertain, and she does a pretty fantastic job in that department; it was no surprise that an amazing meal was awaiting us when we arrived. Along with some flavourful ribs and polenta, we had this fantastic salad that my mother whipped up. Here’s the recipe for an Avocado Topped Family Summer Salad, with Avocados from Mexico!

4 cups finely chopped raw kale (curly kind)
4 cups baby spinach
2 cups sunflower sprouts or other sprouts.
10 black cherry tomatoes , or can use red or yellow
1/2 finely sliced small red onion.
1 avocado sliced on top of the salad
10 radishes finely sliced

Toss all together, adding the avocado last so it sits on top.
Drizzle with balsamic dressing or red pepper dressing Serve on a long flat plate so the salad is nicely presented.

My niece and nephew got their own table for our El Fresco Summer Dining!

Avocado Recipe Roundup – Eat More Superfoods

More Avocado Ambassador Duties – Avocado Recipe Time!

Each week I’ve tried to make an original Avocados from Mexico recipe or get one from a local chef, but there are so many good ones that out there on food blogs, so I’m giving you some links to some very tasty looking recipes so you can check out these food blogs and what they’re up to with avocados. Follow all my avocado pins here on Pinterest and discover a new favourite avocado recipe.


I Wash You Dry – Superfood Avocado Blueberry Salad


A Tasty Love Story – Avocado On Toast

avocado 2

Delish – Stuffed Avocados

avocado 3

Home Cooking Memories Avocado Bacon Spring Rolls

avocado 6

Girl Versus Dough – Avocado Shrimp Tostadas

avocado 4

Friday Night Cake Night – Avocado Brownies because we still need dessert!

Chilled Summer Seafood Plate from Chef Dino Renaerts

Summer seafood is abundant, so why not put out a plate at your next gathering. Chef Dino Renaerts, Chef, Sommelier, and owner of The Bon Vivant Hospitality Group LTD & Bon Vivant Catering LTD has this tasty seafood creation for us.

Chilled Summer Seafood Plate

Serves 4
4 oz Dungeness crab meat
8 side stripe shrimp
8 scallops
Avocado From Mexico
2 rib of celery + (1 carrot, ½ onion, 1/2c white wine for court bouillon)
1 small cucumber
½ pint heirloom gem tomatoes
1 mango
1 bunch breakfast radishes
1 Belgium Endive
1 -2 jalapeño
Picked cilantro leaves
1-2 lime / 1 lemon
1 tsp mayo
1tbsp crème fraiche
Olive oil & seasoning

Method: peel celery & cucumber and brunoise, set aside in a bowl, add crab meat, seasoning, zest of ½ lemon, 1 tsp mayo, season lightly and mix, set aside. Heat a court bouillon up and lightly blanch scallops & side stripe shrimp (30 seconds – 1min) let cool and marinate with lime juice, S&P, finely diced jalapeno and cilantro, set aside. Cut Avocado in half, remove pit & place in a food processor with, ½ lime juiced, 1-3 tsp crème fraiche, S&P, & 2-3 leaves of cilantro. Pulse until smooth, and set aside. Peel & cut mango – cutting crosswise across ½ mango to achieve slivers. On a mandolin, slice silhouettes of radishes, & Jalapeno, and cover with ice water.

To Assemble: take a rectangular plate, and 1 tsp of avocado crema – place dollop on one corner of plate and use back of the spoon to smear across the top 1/3 of the plate. Add 1 tbsp of crab salad mixture in a line across the bottom of the smeared avocado. Place marinated side stripe shrimp & scallops artfully arranged around crab salad. Slice endive & gem tomatoes, add to a bowl, add drained radishes & jalapeño, dress with oil & seasoning and garnish plate filling in empty spaces, garnish with mango spears and serve….bon appetite!

About Chef Dino Renaerts

Dino Renaerts

 Dino Renaerts has firmly established himself as one of the west coast’s culinary leaders. Born, raised, educated and trained in Vancouver, Renaerts has built a prolific career spanning over two decades that has seen him cook in a clutch of the city’s finest restaurants. Today, Renaerts applies his talent, passion and vision to his role as partner in The Bon Vivant Consulting Group, serving discerning clientele across the Lower Mainland.

A love of wine inspires Renaerts’s cuisine. In 1999, he was the first chef in Canada to become a Certified Sommelier through the International Sommelier Guild. Renaerts’s expertise in oenology earned him the runner-up Sommelier of the Year award at the Vancouver International Playhouse Wine Festival in 2006 and 2010.

Studies at the Dubrulle French Culinary School and a three-year apprenticeship at the William Tell led to roles at Bishop’s and Le Gavroche. Renaerts cooked for celebrities and royalty at the Fairmont Waterfront Hotel and Fairmont Hotel Vancouver and further honed his skills in the award-winning kitchens of Bistro Pastis and West. He later accepted executive chef positions at the Crown Plaza Hotel Georgia and the Metropolitan Hotel, home to the acclaimed Diva restaurant.

Recognition for his distinct, innovative approach to cooking has followed Renaerts throughout his career. He has garnered accolades for numerous regional and international competitions and was named ‘a culinary talent to watch’ by Vancouver and City Food magazines, and the Province newspaper. He has also earned Best Northshore Restaurant since moving across the bridge to West Vancouver.

Devoted to his province and his craft, Renaerts is actively involved in British Columbia’s culinary scene. In 2014, he showcased his talents at several high-profile events, including the David Hawksworth Culinary Adventure at the West Coast Fishing Club for the 8th year, Dish n’ Dazzle, and the Chefs’ Table Society of B.C.’s Curry Cup. Renaerts served first on the board and later as president of the BC Chef’s Association from 2004 to 2009; he continues to be an active board member with the BC Hospitality Foundation.

Global influences have helped fuel Renaerts’s passion for cuisine. He has represented Canada’s culinary excellence in Indonesia and California and has drawn inspiration from visits to Singapore, Hong Kong, San Francisco, New York, the Napa Valley and Portland. Renaerts counts Argentina and France’s Champagne region as his next culinary destinations.

Renaerts’s education in wine led to his most important partnership: his marriage to restaurant-industry veteran, Nessa van Bergen, whom he met during an International Sommelier Guild course at Dubrulle Culinary Arts. Today, Renaerts and van Bergen are partners in The Bon Vivant Consulting Group and have two vibrant little girls who keep life busy and bright.