Prep time: 20 minutes
Cook time: 1 to 2 minutes

24 (1/2-inch thick) diagonally cut rustic baguette slices
Extra virgin olive oil
1 medium orange
1 large firm but ripe Calavo Avocado, halved and pitted
1 tablespoon extra virgin olive oil
1 tablespoon lime juice or to taste
1/4 teaspoon garlic salt
2 tablespoons minced red onion
Freshly ground pepper
Snipped fresh cilantro

Prep time: 15 minutes
Cook time: 10 minutes

Avocado Pico De Gallo:
1/4 cup diced tomato
3 tablespoons minced onion
2 to 3 teaspoons minced jalapeno pepper
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1/4 teaspoon garlic salt, or to taste
1 large firm but ripe Calavo Avocado, halved and pitted

Tamales:
1 1/2 cups masa harina (corn flour)
1 cup reduced-sodium chicken or vegetable broth, plus additional if needed
3/4 cup coarsely shredded pepper Jack cheese
3 1/2 tablespoons softened butter, divided
3/4 teaspoon baking powder
1 1/2 teaspoons chili lime seasoning blend
1/3 cup canned, frozen or fresh corn kernels
Dollop of AvoCrema® Avocado & Sour Cream

1lb: Shrimp (size 16-20ct, peeled and deveined)
2 cloves Garlic, minced
2 each Limes, juiced
1 Tablespoon Olive Oil
2 teaspoons Chopped Oregano
1 teaspoon Ancho Chile Powder
1 teaspoon Sea Salt
1/2 teaspoon Black Pepper

2 each Calavo Avocados
1 Tablespoon Olive Oil
To Taste Sea Salt

• Halve your avocados (and remove the pit).
• Coat the exposed avocado with the olive oil.
• Place each avocado half face down on the hottest part of the grill and grill for 3-5 minutes.
• You are just looking for some nice char marks and for the avocado to be heated through.
• Remove avocados, season with salt and plate them.

1 each Calavo Avocado (medium size)
2 cups Fresh Spinach or Fresh Chopped Kale, rinsed and dried
1 1/2 cup Frozen Pineapple Chunks (Freeze your fresh pineapple for best results)
1 cup Unsweetened Almond Milk
1 Tablespoon Fresh Ginger, grated
Optional Toasted Almonds, Pistachio, Flax Seed or Toasted Coconut Flakes for garnish

• In a high powered blender, add in all the ingredients and blend on High for 1 to 2 minutes.
• or until everything is smooth and well mixed.
• If the mixture is too thick, add some additional milk and blend until your preferred consistency.
• Optional: Top with preferred garnish.

28 oz Garden Highway Jewel Roasting Vegetables
2 Tablespoons Olive Oil
Salt & Pepper To Taste

3 tbsp Olive Oil
17 oz Garden Highway Sweet Potato & Butternut Chef Veggie Starter
1 clove Garlic, minced
1/2 cup Garden Highway Pico de Gallo
1 each Hatch chile, diced
1/2 cup Green lentils
4 cups Vegetable stock or water
2 tsp Salt
1/2 tbsp Chili powder
2 sprigs Cilantro, torn into pieces for garnish
1 each Calavo avocado, diced for topping

• Heat sauce pan with oil on medium high heat. Add Garden Highway Chef Veggie Starter and sauté for 2-3 minutes.
• Add garlic, Pico de Gallo, and Hatch chile and sauté for 1 minute.
• Add lentils, stock, salt and chili powder. Bring to a boil.
• Cover and reduce heat to simmer. Cook until lentils are al dente, about 25-30 minutes.
• Remove from heat and ladle into bowls.
• Garnish with ripe Calavo avocado and a sprinkle of cilantro.

4 each Calavo avocados (ripe), peeled, seeded and mashed
2 each Tomatoes (medium), chopped
1 each Red onion (small), chopped
2 each Jalapeño or Serrano chiles, minced
1/4 cup Cilantro, chopped
1 tsp Dried oregano
1 each Fresh garlic clove, minced (or 1/8 tsp garlic powder)
1 each Lime, juiced
To taste Hot pepper sauce
To taste Salt and pepper

• Combine all ingredients.
• Cover and refrigerate for approximately 1-2 hours.
• Serve with chips, fresh cut vegetables, or use as a spread on topping on sandwiches, burgers or Mexican entrees.

8 oz garden highway asian noodle salad
1 lb boneless skinless chicken breast cut into 1″ pieces
1/2 each Cucumber, deseeded, but into 1/4″ half moons
1/4 cup Cilantro, roughly chopped
1/4 cup Sweet chili sauce (store bought)
3 tbsp Olive oil
2 tbsp Minced garlic
1 tbsp Minced ginger

• Heat sauté pan over medium heat, add oil.

• Add chicken and sauté until cooked through, 5-8 minutes.

• Remove from heat and stir in garlic, ginger and sweet chili sauce to coat chicken.

• Combine GH Asian Noodle Salad in a bowl with chicken, cilantro and cucumber. Toss to mix well and serve.

• Can be served warm or cold.

2 Ripe Calavo Avocados, diced. Tip: Make sure avocados aren’t too soft so they hold their texture
4 oz. Feta cheese, cubed or crumbled
3 Calavo Roma Tomatoes, diced
1/3 Cup red onion, diced
½ cup fresh parsley, chopped
1 Tablespoon extra virgin olive oil
Dash of minced garlic
Salt & Pepper to taste

1. Combine all ingredients in a large bowl.
2. Gently fold together ingredients until mixed, taking care not to mash the avocado.
3. Remove from heat and stir in garlic, ginger and sweet chili sauce to coat chicken.
4. Serve with pita chips or dipper of choice. Enjoy!

Prep Time: 5 min
Cook Time: 15 min
Servings: 2

1 Calavo Avocado, sliced in half
2 large eggs
½ tsp red pepper chili flakes
½ tsp poppy seeds
½ tsp dried basil leaves
Sprinkle of sea salt to taste

1. Preheat oven to 450° F.
2. Place avocado halves on sheet tray and crack an egg in each half.
3. Bake for 15 minutes until desired doneness.
4. Top each half with seasonings and serve. Enjoy!

Prep Time: 25 min
Cook Time: 15 min
Servings: 4

2 Calavo Avocados, diced
¾ cup diced Calavo Tomatoes
1 (10″) prebaked pizza crust
½ cup alfredo sauce
1 cup shredded Parmesan cheese
1 cup shredded Cheddar cheese
¾ cup cooked bacon pieces
½ cup shredded Romaine lettuce
½ bunch fresh basil, torn into pieces

1. Before assembling the pizza, cook bacon strips to preferred crispiness. Let cool before crumbling into bite-sized pieces. Set aside.
2. Warm alfredo sauce and spread onto pre-baked and warm pizza crust. Sprinkle Romaine lettuce on top of sauce.
3. Sprinkle cheese on top of the lettuce, followed by your preferred toppings, such as the bacon. Spread evenly across pizza crust.
4. Garnish with fresh basil on top.
5. Cut into small wedges and serve. Enjoy!

Prep Time: 10 mins
Servings: 1

1/2 sliced Calavo Avocado
2 ½ cups chopped Romaine or lettuce of choice
2 sweet mini peppers, sliced
4 Grape tomatoes
¼ cucumber, sliced into half moons
2 tbsp crouton crumbles
1 tsp “Everything Bagel” seasoning
2 oz red wine vinaigrette dressing

1. Place lettuce, sliced peppers, tomatoes, and cucumber into a bowl.
2. Drizzle dressing on top and toss together to combine.
3. Place dressed salad in serving bowl.
4. Lay sliced avocado on top.
5. Garnish with crouton crumbles and sprinkle of “Everything Bagel” seasoning. Enjoy!

Prep Time: 2 hrs
Servings: 2

1 Calavo avocado, cubed
1 lb fresh raw shrimp, peeled, and deveined
1 cup freshly squeezed lime juice
1 cup cucumber, finely chopped
ó cup cilantro, chopped
ó cup red onion, sliced or chopped
1 jalapeño or serrano chile pepper,minced
Bottled hot sauce of choice
Salt, to taste
Tortilla chips or tostadas

1. Place shrimp in a large mixing bowl. Add 1/2 cup lime juice and let stand for
   1 1/2 – 2 hours (or 15 minutes if using cooked shrimp).
2. In a separate mixing bowl, combine remaining lime juice, cucumbers, tomatoes, cilantro, red onions, and chile pepper.
3. When shrimp mixture is done marinating, add in diced vegetables and avocado.
4. Mix well. Season with salt to taste.
5. Serve with tortilla chips or tostadas, adding hot sauce as desired.