Food Poetry: Organic Fruit, by Diane Lockward

By Wednesday, May 15, 2013 Permalink 0

Organic Fruit

I want to sing

a song worthy of

the avocado, renegade

fruit, strict individualist, pear

gone crazy. Praise to its skin

like an armadillo’s, the refusal

to adulate beauty. Schmoo-shaped

and always face forward, it is what it

is. Kudos to its courage, its inherent love

of democracy. Hosannas for its motley coat,

neither black, brown, nor green, but purple-hued,

like a bruise. Unlike the obstreperous coconut, the

avocado yields to the knife, surrenders its hide of leather,

blade sliding under the skin and stripping the fruit. Praise

to its nakedness posed before me, homely, yellow-green,

and slippery, bottom-heavy like a woman in a Renoir, her

flesh soft velvet. I cup the fruit in my palm, slice and hold,

slice and hold, down to the stone at the core, firm fist at the

center. Pale peridot crescents slip out, like slivers of  moon.

Exquisite moment of ripeness! a dash of salt, the first bite

squishes between tongue and palate, eases down my

throat, oozes vitamins and oil. Could anything be more

delicious, more digestible? Plaudits to its versatility,

yummy in Cobb salad, saucy in guacamole, boldly

stuffed with crabmeat. My avocado dangles from

a tree, lifts its puckered face to the sun, pulls

all that light inside. Praise it for being small,

misshapen, and durable. Praise it for

the largeness of its heart.

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Simple Sustenance: Quick and Easy Recipe — Goat Cheese and Avocado Toast with Pumpkin Seeds

By Wednesday, February 27, 2013 Permalink 0

by Serrano chilli, seeds removed and minced (optional)
Sea salt to taste
2 large slices of rustic whole wheat bread or of your choice
1 large clove of garlic, sliced in half
Extra virgin olive oil
2-3 oz. goat cheese or to taste
2-3 tablespoons yellow peppers, diced small
1 tablespoon unsalted roasted pumpkin seeds
Few mint leaves

In a bowl, mix avocado and lime, Add serrano chilli if you want a little heat. Add salt and set aside.

Instructions

Toast the bread slices and rub garlic on them while they are warm. Spread goat cheese to taste. Top with avocado mixture. Drizzle a little olive oil. Adjust salt to taste.

Garnish with orange peppers and pumpkin seeds.

Finish with mint leaves.

Eating is really one of your indoor sports. You play three times a day, and it’s well worth while to make the game as pleasant as possible.– Dorothy Draper

  • A warm toast with creamy goat cheese

    Two ingredients that create magic for our taste buds. I know they create for me!

    Goat cheese pizza or goat cheese panini, paired with some vegetables or fruits, they complement each other well. A drizzle of fruity extra virgin olive oil or a drizzle of aged balsamic, they add another dimension to the duo. Garnish of fragrant herbs add more flavor to them.

    I have been enjoying warm toast with a generous spread of goat cheese topped with a healthy dose of avocado. The two together with rustic bread are a perfect combination of rich creaminess and a hearty bite. For this recipe, I topped it with some orange peppers and roasted pumpkin seeds.  A little color and a little crunch. Mint added fresh flavors to this recipe.

    It is a quick and easy lunch with some salad greens.

    There are no set measurements for this recipe. Make it to your taste. Use as much or as little goat cheese or avocado. I have been on a joyride of enjoying the two generously. One large toast loaded with all the goodness was my lunch. You make it a meal or a small bite. Savor it slowly, a nibble at a time.

    Recipe

    Ingredients

    1 large avocado, mashed chunky
    Squeeze of lime to taste
    ½ Serrano chilli, seeds removed and minced (optional)
    Sea salt to taste
    2 large slices of rustic whole wheat bread or of your choice
    1 large clove of garlic, sliced in half
    Extra virgin olive oil
    2-3 oz. goat cheese or to taste
    2-3 tablespoons yellow peppers, diced small
    1 tablespoon unsalted roasted pumpkin seeds
    Few mint leaves

    In a bowl, mix avocado and lime, Add serrano chilli if you want a little heat. Add salt and set aside.

    Instructions

    Toast the bread slices and rub garlic on them while they are warm. Spread goat cheese to taste. Top with avocado mixture. Drizzle a little olive oil. Adjust salt to taste.

    Garnish with orange peppers and pumpkin seeds.

    Finish with mint leaves.

    , seeds removed and minced (optional)
    Sea salt to taste
    2 large slices of rustic whole wheat bread or of your choice
    1 large clove of garlic, sliced in half
    Extra virgin olive oil
    2-3 oz. goat cheese or to taste
    2-3 tablespoons yellow peppers, diced small
    1 tablespoon unsalted roasted pumpkin seeds
    Few mint leaves

    In a bowl, mix avocado and lime, Add serrano chilli if you want a little heat. Add salt and set aside.

    Instructions

    Toast the bread slices and rub garlic on them while they are warm. Spread goat cheese to taste. Top with avocado mixture. Drizzle a little olive oil. Adjust salt to taste.

    Garnish with orange peppers and pumpkin seeds.

    Finish with mint leaves.


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