Chef Michael Recipe: Avocado, Peas With Toasted Pita
Avocado & Peas with Toasted Pita
• Hors d’eourve •
6 whole pita breads
½ cup Texas olive oil
1 teaspoon cumin
1 teaspoon garlic salt
3 ripe avocados
7 ounces of Texas peas, lightly steamed and drained
1 handful cilantro, roughly chopped
3 green onions, roughly chopped
Juice of 1 lime
1 tomato, seeded and chopped
Salt and pepper to taste
Preheat your oven to 350ºF.
Cut the pita bread into six wedges and place on a baking sheet. Drizzle with the olive oil; sprinkle with cumin and garlic salt. Toast in the oven until crispy approximately 15 to 20 minutes. Allow to cool before touching. Store in an airtight container until you’re ready to use.
Place the avocados, peas, cilantro, green onions, and lime juice in a food processor and pulse until just combined. Put into a serving bowl and stir in the tomatoes. Season with salt and pepper if you so desire. If you’re not planning on enjoying immediately simply place some plastic wrap directly on top of the mixture and store in the refrigerator for up to a day.
Serve with the baked pita chips. The Avocado & Peas is also great with carrot or celery sticks, on a baked potato or on top of roasted fish, chicken, or meat.
Serves 6-10
Recipe created by Chef Michael H. Flores • ©2009 Mis En Place, LLC
210.545.CHEF (2433) • www.cookwithmichael.com
Chef Michael has taken a childhood passion for cooking and turned it into an evolving lifelong profession in the culinary arts. Today he is a renowned chef, author, and television personality with an impressive food product line. Despite his formal training at the Culinary Institute of America, Michael focuses on providing simple solutions for encouraging families to get back to the table. More than a gourmet, he’s a creator and innovator, a man who is using his talent to give back to the community and to spread the philosophy of fine food and healthy living across the continent.
Since early childhood he has honed his cooking skills and tasting talents, taking both to new heights through formal training and endless experimentation. While attending the prestigious Culinary Institute of America in Hyde Park, NY, Michael worked as chef-intern to Chef Susan Spicer of New Orleans’ acclaimed Bayona. Upon graduating with honors from the CIA, Michael returned to San Antonio to begin his career, infusing every dish he creates with his love of the multicultural richness that has so influenced his life.
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