Califonia Bountiful

C'mon! Become a fan

Jan./Feb. 2011 California Country magazine

To paraphrase a line from a well-known movie: "Facebook is like a box of chocolates. You never know what you're gonna get." But that's what makes it so much fun! We like to read what you post—whether it's on our wall or elsewhere—because we want to hear your stories. And we like to share ours.

Are you a fan of our California Country Facebook page? If not, please consider this an invitation to drop by and tell us what's on your mind. Maybe there's a story you'd like to see in our magazine or on our TV show. Or perhaps you've got a cooking tip or simply want to celebrate the appearance of a seasonal favorite at your local farmers market.

In the meantime, here's a recipe from one of our Facebook fans, farmer Mark Navarro from north San Diego County. He and brother Tony Sanborn operate the 30-acre certified organic Green Gold Groves family farm, specializing in avocados.

"I'm trying to learn as much as I can about California agriculture. That's one reason I like your page," Mark said.

His recipe, he said, is a marriage of two favorite foods—avocados and sweet potatoes. "Try a variation of the salad by grilling the avocado and sweet potatoes for an incredible flavor. You wouldn't believe how good a grilled avocado is."

Sweet potato salad with avocado mayonnaise

1 avocado, peeled and pitted
2 to 3 cloves garlic, or more
2 tbsp. limon juice (can substitute lime juice)
1/2 cup olive oil
2 tbsp. apple cider vinegar
Salt and fresh ground pepper, to taste

2 sweet potatoes, scrubbed
3 tbsp. olive oil
Salt and fresh ground pepper, to taste (see note)
1 red bell pepper, diced
1 to 3 kalamata olives, chopped and pitted
1/4 red onion, minced
1/4 cup chopped fresh cilantro

For mayonnaise: In a food processor, blend avocado with garlic until smooth. Add limon juice and blend until thoroughly combined. With machine running, gradually add olive oil and vinegar until well blended and thick. Season to taste with salt and pepper. Use immediately or cover tightly and refrigerate for up to 2 hours.

For salad: Meanwhile, preheat oven to 350 degrees. Chop sweet potatoes into small cubes, about 1/2 inch each. Coat with olive oil, salt and pepper. Spread out on a baking sheet or in a large frying pan and roast in the oven until potatoes are soft on the inside and slightly crispy on the outside, about 15 to 20 minutes. Remove from oven and allow to cool slightly or to room temperature. Toss with bell pepper, olives, onion and mayonnaise. Garnish with cilantro.

Note: Try using sea salt when roasting the potatoes.

Serves 2

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