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Avocados Are Pricey And It's The Pits","publishDate":1564070568,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside tag='avocado' label='If You Have Avocados to Spare']\u003c/p>\n\u003cp>What's a Mexican restaurant without guacamole? What's a hipster cafe without avocado toast? Some restaurateurs may be contemplating these questions this summer as the price of avocados has spiked to almost double the price a year ago. \u003c/p>\n\u003cp>In Los Angeles' Boyle Heights neighborhood, El Tepeyac Cafe uses loads of avocados for its delicious homemade guacamole. In fact, it goes through about 50 boxes of the fruit every week. Operations manager Bernadette Thom says the restaurant has no choice but to pay more. \u003c/p>\n\u003cp>\"I mean, we're in a Mexican restaurant, and everything pretty much on our plate requires guacamole,\" she says. \"So to completely be out of it would not work.\"\u003c/p>\n\u003cp>El Tepeyac has been around since 1955, and Thom says the owners are resigned to price spikes. She says they try not to charge customers more, but in the past they have had to resort to charging a bit more during price spikes. The higher prices also mean they have to shop around.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We always find avocados somewhere,\" says Thom. \"If we can get a different quality or different sizes, like a little bit cheaper and they're a little bit smaller, or a different kind of avocado, then we'll do that as well too, until we can get through it.\"\u003c/p>\n\u003cp>There's a simple explanation for expensive avocados, says \u003ca href=\"https://research.rabobank.com/far/en/authors/david-magana.html\">David Magaña\u003c/a>, a senior horticulture analyst in Fresno, Calif., with RaboResearch: \"We have the highest or the strongest demand for avocados in the U.S., probably ever.\" \u003c/p>\n\u003cp>Magaña analyzes wholesale prices from Mexico, which supplies most of the United States' avocados. He says 24-pound cartons of midsize avocados from Michoacán are selling for $66 each. That's 91% more expensive than they were a year ago. And prices were even higher earlier this month. Magaña says fruit and vegetable production is always subject to weather conditions. This year, production of California avocados was way down.\u003c/p>\n\u003cp>\"Remember that last year we had a heat wave in California late in July, August?\" he asks. \"That impacted blooming. It started later than normal, and yields were lower this year.\" He says Mexican farmers had to take up the slack for California, so they sent their best. \u003c/p>\n\u003cp>But now they're running out.\u003c/p>\n\u003cp>As a result, some LA taquerias have been selling guacamole without avocados — without disclosing this to customers, reports Javier Cabral, the new editor in chief of the alternative news outlet L.A. Taco\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\"The secret ingredient that I'm sure, you know, no taqueria would ever be 100% proud to admit is Mexican summer tender, little squash,\" he told NPR's \u003cem>All Things Considered\u003c/em>. \"The Mexican variety is light in color, almost the color of a nice buttery avocado. ... It's scary how much this fake guacamole tastes like the real guacamole.\"\u003c/p>\n\u003cfigure id=\"attachment_134268\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/avocado-toast-at-sqirl-1-_custom-13d27534e778c760ac3e88c5e3805d7da0d72b27-s1600-c85.jpg\" alt=\"Sqirl, a popular eatery in LA's Silver Lake neighborhood, is known for its avocado toast. It features an entire avocado on a thick slice of country bread from a local bread-maker, with garlic creme fraiche and topped with hot pickled carrots and homemade za'atar.\" width=\"640\" height=\"479\" class=\"size-full wp-image-134268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/avocado-toast-at-sqirl-1-_custom-13d27534e778c760ac3e88c5e3805d7da0d72b27-s1600-c85.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/avocado-toast-at-sqirl-1-_custom-13d27534e778c760ac3e88c5e3805d7da0d72b27-s1600-c85-160x120.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Sqirl, a popular eatery in LA's Silver Lake neighborhood, is known for its avocado toast. It features an entire avocado on a thick slice of country bread from a local bread-maker, with garlic creme fraiche and topped with hot pickled carrots and homemade za'atar. \u003ccite>(Mandalit del Barco/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When California avocados are out of season, the restaurant Sqirl simply takes avocado dishes off the menu. The popular eatery, in LA's Silver Lake neighborhood, is known for its gourmet avocado toast: an entire avocado on a thick slice of country bread from a local bread-maker, with garlic creme fraiche and topped with hot pickled carrots and homemade za'atar. \"It's kind of wild and quirky, not what you think of avocado toast,\" says chef and owner Jessica Koslow.\u003c/p>\n\u003cp>Sqirl's avocado toast goes for $10 a slice. Koslow says she believes avocados are a luxury item, and she uses only those grown locally in California — and only when they are in season. \"So that's where the challenge comes in,\" she says. \"How do you have avocados year-round? We don't. But we're not everyone else.\"\u003c/p>\n\u003cp>By now, Koslow is used to seeing high prices for avocados everywhere. \"Last year I was in New York and I saw avocados being sold in the Lower East Side for $4 an avocado,\" she says. \"That shocked me. I remember laughing and taking a photo of it. And now it doesn't surprise me.\"\u003c/p>\n\u003cp>The good news is that prices are expected to be lower by September, as production ramps back up in Mexico. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/25/744974228/holy-guacamole-avocados-are-pricey-and-its-the-pits\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Increased U.S. demand (thanks a lot, avocado toast) and a decreased California crop have nearly doubled the price of the green fruits. Restaurants are feeling the shortage; some are faking the guac.","status":"publish","parent":0,"modified":1564074712,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":765},"headData":{"title":"Holy Guacamole! Avocados Are Pricey And It's The Pits | KQED","description":"Increased U.S. demand (thanks a lot, avocado toast) and a decreased California crop have nearly doubled the price of the green fruits. Restaurants are feeling the shortage; some are faking the guac.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134264 https://ww2.kqed.org/bayareabites/?p=134264","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/07/25/holy-guacamole-avocados-are-pricey-and-its-the-pits/","disqusTitle":"Holy Guacamole! Avocados Are Pricey And It's The Pits","nprImageCredit":"Flo Schneider/EyeEm","nprByline":"Mandalit del Barco, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"744974228","nprApiLink":"http://api.npr.org/query?id=744974228&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/07/25/744974228/holy-guacamole-avocados-are-pricey-and-its-the-pits?ft=nprml&f=744974228","nprRetrievedStory":"1","nprPubDate":"Thu, 25 Jul 2019 07:00:00 -0400","nprStoryDate":"Thu, 25 Jul 2019 07:00:26 -0400","nprLastModifiedDate":"Thu, 25 Jul 2019 07:00:26 -0400","path":"/bayareabites/134264/holy-guacamole-avocados-are-pricey-and-its-the-pits","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"avocado","label":"If You Have Avocados to Spare "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What's a Mexican restaurant without guacamole? What's a hipster cafe without avocado toast? Some restaurateurs may be contemplating these questions this summer as the price of avocados has spiked to almost double the price a year ago. \u003c/p>\n\u003cp>In Los Angeles' Boyle Heights neighborhood, El Tepeyac Cafe uses loads of avocados for its delicious homemade guacamole. In fact, it goes through about 50 boxes of the fruit every week. Operations manager Bernadette Thom says the restaurant has no choice but to pay more. \u003c/p>\n\u003cp>\"I mean, we're in a Mexican restaurant, and everything pretty much on our plate requires guacamole,\" she says. \"So to completely be out of it would not work.\"\u003c/p>\n\u003cp>El Tepeyac has been around since 1955, and Thom says the owners are resigned to price spikes. She says they try not to charge customers more, but in the past they have had to resort to charging a bit more during price spikes. The higher prices also mean they have to shop around.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We always find avocados somewhere,\" says Thom. \"If we can get a different quality or different sizes, like a little bit cheaper and they're a little bit smaller, or a different kind of avocado, then we'll do that as well too, until we can get through it.\"\u003c/p>\n\u003cp>There's a simple explanation for expensive avocados, says \u003ca href=\"https://research.rabobank.com/far/en/authors/david-magana.html\">David Magaña\u003c/a>, a senior horticulture analyst in Fresno, Calif., with RaboResearch: \"We have the highest or the strongest demand for avocados in the U.S., probably ever.\" \u003c/p>\n\u003cp>Magaña analyzes wholesale prices from Mexico, which supplies most of the United States' avocados. He says 24-pound cartons of midsize avocados from Michoacán are selling for $66 each. That's 91% more expensive than they were a year ago. And prices were even higher earlier this month. Magaña says fruit and vegetable production is always subject to weather conditions. This year, production of California avocados was way down.\u003c/p>\n\u003cp>\"Remember that last year we had a heat wave in California late in July, August?\" he asks. \"That impacted blooming. It started later than normal, and yields were lower this year.\" He says Mexican farmers had to take up the slack for California, so they sent their best. \u003c/p>\n\u003cp>But now they're running out.\u003c/p>\n\u003cp>As a result, some LA taquerias have been selling guacamole without avocados — without disclosing this to customers, reports Javier Cabral, the new editor in chief of the alternative news outlet L.A. Taco\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\"The secret ingredient that I'm sure, you know, no taqueria would ever be 100% proud to admit is Mexican summer tender, little squash,\" he told NPR's \u003cem>All Things Considered\u003c/em>. \"The Mexican variety is light in color, almost the color of a nice buttery avocado. ... It's scary how much this fake guacamole tastes like the real guacamole.\"\u003c/p>\n\u003cfigure id=\"attachment_134268\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/avocado-toast-at-sqirl-1-_custom-13d27534e778c760ac3e88c5e3805d7da0d72b27-s1600-c85.jpg\" alt=\"Sqirl, a popular eatery in LA's Silver Lake neighborhood, is known for its avocado toast. It features an entire avocado on a thick slice of country bread from a local bread-maker, with garlic creme fraiche and topped with hot pickled carrots and homemade za'atar.\" width=\"640\" height=\"479\" class=\"size-full wp-image-134268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/avocado-toast-at-sqirl-1-_custom-13d27534e778c760ac3e88c5e3805d7da0d72b27-s1600-c85.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/avocado-toast-at-sqirl-1-_custom-13d27534e778c760ac3e88c5e3805d7da0d72b27-s1600-c85-160x120.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Sqirl, a popular eatery in LA's Silver Lake neighborhood, is known for its avocado toast. It features an entire avocado on a thick slice of country bread from a local bread-maker, with garlic creme fraiche and topped with hot pickled carrots and homemade za'atar. \u003ccite>(Mandalit del Barco/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When California avocados are out of season, the restaurant Sqirl simply takes avocado dishes off the menu. The popular eatery, in LA's Silver Lake neighborhood, is known for its gourmet avocado toast: an entire avocado on a thick slice of country bread from a local bread-maker, with garlic creme fraiche and topped with hot pickled carrots and homemade za'atar. \"It's kind of wild and quirky, not what you think of avocado toast,\" says chef and owner Jessica Koslow.\u003c/p>\n\u003cp>Sqirl's avocado toast goes for $10 a slice. Koslow says she believes avocados are a luxury item, and she uses only those grown locally in California — and only when they are in season. \"So that's where the challenge comes in,\" she says. \"How do you have avocados year-round? We don't. But we're not everyone else.\"\u003c/p>\n\u003cp>By now, Koslow is used to seeing high prices for avocados everywhere. \"Last year I was in New York and I saw avocados being sold in the Lower East Side for $4 an avocado,\" she says. \"That shocked me. I remember laughing and taking a photo of it. And now it doesn't surprise me.\"\u003c/p>\n\u003cp>The good news is that prices are expected to be lower by September, as production ramps back up in Mexico. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/25/744974228/holy-guacamole-avocados-are-pricey-and-its-the-pits\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134264/holy-guacamole-avocados-are-pricey-and-its-the-pits","authors":["byline_bayareabites_134264"],"categories":["bayareabites_1962","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_10916","bayareabites_1807","bayareabites_358","bayareabites_60"],"tags":["bayareabites_10096","bayareabites_14775","bayareabites_16272"],"featImg":"bayareabites_134265","label":"bayareabites"},"bayareabites_117732":{"type":"posts","id":"bayareabites_117732","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117732","score":null,"sort":[1498860660000]},"guestAuthors":[],"slug":"4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette","title":"4th of July Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette","publishDate":1498860660,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Every great cookout needs some great side dishes, and I always like to be certain I’ve got my bases covered with an array that will please the wide variety of dietary restrictions imposed upon my menu. So this hearty vegan-friendly (and GF) salad, full of protein and fiber-rich black beans, makes a great partner to any Tex-Mex barbecue or outdoor summer party.\u003c/p>\n\u003cp>Grilled sweet corn and red bell peppers add a splash of color…and for a pop of heat just add a few jalapenos to the grill alongside the bell peppers, seed them and chop them and add them to the salad. Ripe chunks of avocado add a cooling, creamy, luxurious texture and a bright lime-based dressing with chopped fresh cilantro and peppery shallot is a zingy finishing touch.\u003c/p>\n\u003cp>You can easily turn this into a meal by serving it atop a mound of chopped romaine lettuce, then adding chopped grilled steak or chicken (which would take it out of vegan-friendly territory but leave it in GF-world).\u003c/p>\n\u003cfigure id=\"attachment_118672\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118672\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/corn-bean-salad-final.jpg\" alt=\"Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings (as a side dish)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 (15-oz) cans organic black beans, drained and rinsed\u003c/li>\n\u003cli>2 ears corn, shucked\u003c/li>\n\u003cli>1 large red bell pepper\u003c/li>\n\u003cli>2 ripe avocados, peeled, stone removed, and diced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Vinaigrette\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Juice of 1 1/2 limes\u003c/li>\n\u003cli>2 tbsp finely chopped fresh cilantro, plus more leaves for garnish\u003c/li>\n\u003cli>2 tbsp minced shallot\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118680\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse.jpg\" alt=\"Drain and rinse canned organic black beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain and rinse canned organic black beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro.jpg\" alt=\"Finely chop cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Instructions:\u003c/em>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Set up a gas or charcoal grill for medium-high heat. Coat the corn and pepper in olive oil and then grill the vegetables until charred. Transfer to a cutting board. Cut the kernels from the corn and place in a shallow serving bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118685\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper.jpg\" alt=\"Coat the corn and pepper in olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coat the corn and pepper in olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-grill-veg.jpg\" alt=\"Grill the vegetables until charred.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the vegetables until charred. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118687\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-cut-corn.jpg\" alt=\"Transfer to a cutting board. Cut the kernels from the corn and place in a shallow serving bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a cutting board. Cut the kernels from the corn and place in a shallow serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Peel the pepper, remove and discard the stem and seeds, and chop the pepper into small pieces. Add to the serving bowl with the beans and corn, season with a little salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper.jpg\" alt=\"Peel the pepper, remove and discard the stem and seeds, and chop the pepper into small pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the pepper, remove and discard the stem and seeds, and chop the pepper into small pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118694\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-add-pepper.jpg\" alt=\"Add to the serving bowl with the beans and corn, season with a little salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add to the serving bowl with the beans and corn, season with a little salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a jar, combine the dressing ingredients, tighten the lid, and shake wildly until well combined.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette.jpg\" alt=\"In a jar, combine the dressing ingredients, tighten on the lid, and shake wildly until well combined.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a jar, combine the dressing ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette.jpg\" alt=\"Tighten the lid, and shake wildly until well combined.\" width=\"1920\" height=\"874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-160x73.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-800x364.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-768x350.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-1020x464.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-1180x537.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-960x437.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-240x109.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-375x171.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-520x237.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tighten the lid, and shake wildly until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drizzle some of the dressing over the bean mixture in the serving bowl, and toss to combine. Add the avocado and toss gently, garnish with more cilantro, then serve, passing more dressing alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118692\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-add-dressing.jpg\" alt=\"Drizzle some of the dressing over the bean mixture in the serving bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle some of the dressing over the bean mixture in the serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118691\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118691\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-mix.jpg\" alt=\"Toss to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118690\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-add-avocado.jpg\" alt=\"Add the avocado and toss gently.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the diced avocado and toss gently. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-final-overview.jpg\" alt=\"Garnish with more cilantro and serve the Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with more cilantro and serve the Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Juicy corn and red bell peppers are naturals for the grill. They add sweetness, color, and a kiss of smoke to this hearty vegan-friendly black bean salad.","status":"publish","parent":0,"modified":1550608635,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":559},"headData":{"title":"4th of July Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette | KQED","description":"Juicy corn and red bell peppers are naturals for the grill. They add sweetness, color, and a kiss of smoke to this hearty vegan-friendly black bean salad.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"117732 https://ww2.kqed.org/bayareabites/?p=117732","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/","disqusTitle":"4th of July Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette","videoEmbed":"https://youtu.be/IoTZ5GPT40g","path":"/bayareabites/117732/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Every great cookout needs some great side dishes, and I always like to be certain I’ve got my bases covered with an array that will please the wide variety of dietary restrictions imposed upon my menu. So this hearty vegan-friendly (and GF) salad, full of protein and fiber-rich black beans, makes a great partner to any Tex-Mex barbecue or outdoor summer party.\u003c/p>\n\u003cp>Grilled sweet corn and red bell peppers add a splash of color…and for a pop of heat just add a few jalapenos to the grill alongside the bell peppers, seed them and chop them and add them to the salad. Ripe chunks of avocado add a cooling, creamy, luxurious texture and a bright lime-based dressing with chopped fresh cilantro and peppery shallot is a zingy finishing touch.\u003c/p>\n\u003cp>You can easily turn this into a meal by serving it atop a mound of chopped romaine lettuce, then adding chopped grilled steak or chicken (which would take it out of vegan-friendly territory but leave it in GF-world).\u003c/p>\n\u003cfigure id=\"attachment_118672\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118672\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/corn-bean-salad-final.jpg\" alt=\"Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings (as a side dish)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 (15-oz) cans organic black beans, drained and rinsed\u003c/li>\n\u003cli>2 ears corn, shucked\u003c/li>\n\u003cli>1 large red bell pepper\u003c/li>\n\u003cli>2 ripe avocados, peeled, stone removed, and diced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Vinaigrette\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Juice of 1 1/2 limes\u003c/li>\n\u003cli>2 tbsp finely chopped fresh cilantro, plus more leaves for garnish\u003c/li>\n\u003cli>2 tbsp minced shallot\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118680\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse.jpg\" alt=\"Drain and rinse canned organic black beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain and rinse canned organic black beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro.jpg\" alt=\"Finely chop cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Instructions:\u003c/em>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Set up a gas or charcoal grill for medium-high heat. Coat the corn and pepper in olive oil and then grill the vegetables until charred. Transfer to a cutting board. Cut the kernels from the corn and place in a shallow serving bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118685\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper.jpg\" alt=\"Coat the corn and pepper in olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coat the corn and pepper in olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-grill-veg.jpg\" alt=\"Grill the vegetables until charred.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the vegetables until charred. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118687\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-cut-corn.jpg\" alt=\"Transfer to a cutting board. Cut the kernels from the corn and place in a shallow serving bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a cutting board. Cut the kernels from the corn and place in a shallow serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Peel the pepper, remove and discard the stem and seeds, and chop the pepper into small pieces. Add to the serving bowl with the beans and corn, season with a little salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper.jpg\" alt=\"Peel the pepper, remove and discard the stem and seeds, and chop the pepper into small pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the pepper, remove and discard the stem and seeds, and chop the pepper into small pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118694\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-add-pepper.jpg\" alt=\"Add to the serving bowl with the beans and corn, season with a little salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add to the serving bowl with the beans and corn, season with a little salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a jar, combine the dressing ingredients, tighten the lid, and shake wildly until well combined.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette.jpg\" alt=\"In a jar, combine the dressing ingredients, tighten on the lid, and shake wildly until well combined.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a jar, combine the dressing ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette.jpg\" alt=\"Tighten the lid, and shake wildly until well combined.\" width=\"1920\" height=\"874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-160x73.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-800x364.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-768x350.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-1020x464.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-1180x537.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-960x437.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-240x109.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-375x171.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-520x237.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tighten the lid, and shake wildly until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drizzle some of the dressing over the bean mixture in the serving bowl, and toss to combine. Add the avocado and toss gently, garnish with more cilantro, then serve, passing more dressing alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118692\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-add-dressing.jpg\" alt=\"Drizzle some of the dressing over the bean mixture in the serving bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle some of the dressing over the bean mixture in the serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118691\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118691\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-mix.jpg\" alt=\"Toss to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118690\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-add-avocado.jpg\" alt=\"Add the avocado and toss gently.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the diced avocado and toss gently. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-final-overview.jpg\" alt=\"Garnish with more cilantro and serve the Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with more cilantro and serve the Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117732/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette","authors":["5015","5014","11350"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_8243","bayareabites_10096","bayareabites_16298","bayareabites_2304","bayareabites_16297","bayareabites_16299","bayareabites_1815","bayareabites_3682"],"featImg":"bayareabites_118671","label":"bayareabites"},"bayareabites_117009":{"type":"posts","id":"bayareabites_117009","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117009","score":null,"sort":[1493335810000]},"guestAuthors":[],"slug":"california-is-on-its-way-to-having-an-avocado-crop-year-round","title":"California Is On Its Way To Having An Avocado Crop Year-Round","publishDate":1493335810,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Not my avocados!\u003c/p>\n\u003cp>President Trump's tough talk on renegotiating the North American Free Trade Agreement with Mexico and Canada has raised many questions — including how such a move might negatively affect the flow of beloved produce to the U.S.\u003c/p>\n\u003cp>Like the avocado. Americans ate 2 billion pounds of avocados last year, \u003ca href=\"https://www.nytimes.com/2017/01/27/business/economy/importers-tax-mexico.html\">two-thirds of which were imported\u003c/a> – mostly from Mexico. That's because avocados grow year-round in Mexico's climate – but not in California's. But researchers in the Golden State — America's biggest producer of the green fruit — are working to change that.\u003c/p>\n\u003cp>Currently, most California avocados are grown in the southern part of the state and on a narrow strip along the coast. But if avocados could grow in the Central Valley, the state's agricultural powerhouse, farmers there could reap the benefits of our avocado addiction, as well as stand out among foreign imports.\u003c/p>\n\u003cp>For more than 20 years, researcher \u003ca href=\"http://ucanr.edu/?facultyid=65\">Mary Lu Arpaia\u003c/a> has been on a mission to find an \u003ca href=\"http://www.ucavo.ucr.edu/\">avocado tree \u003c/a>that can withstand the Central Valley's frosty winters and hot summers. At a \u003ca href=\"http://lrec.ucanr.edu/\">test field\u003c/a> east of the Central Valley city of Visalia, Arpaia thinks she's found three varieties that can do just that.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There's a void of California fruit on the market in the months of November, December and early January,\" Arpaia says. \"So if we can find different selections that maybe are unique that fit into that window, then we help the entire California avocado industry.\"\u003c/p>\n\u003cp>Ninety-five percent of all the avocados Americans eat are \u003ca href=\"http://ucavo.ucr.edu/avocadovarieties/Hass_History.html\">Hass\u003c/a>, a variety discovered in California in the 1920s. But the climate of the Central Valley does not allow Hass avocados to grow as well as they do in the milder climates of coastal and Southern California. Even in these locations, Hass only grow at certain times of the year — and not enough to compete with the large amount coming in from foreign markets.\u003c/p>\n\u003cfigure id=\"attachment_117011\" class=\"wp-caption aligncenter\" style=\"max-width: 2400px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/avocado_1a-2_custom-97786f0c92c6f82e2f19383feb466eb288928543.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/avocado_1a-2_custom-97786f0c92c6f82e2f19383feb466eb288928543.jpg\" alt=\"Eric Focht and Mary Lu Arpaia breed avocado trees across California. They're in search of varieties that will grow well in California's Central Valley.\" width=\"2400\" height=\"1798\" class=\"size-full wp-image-117011\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_1a-2_custom-97786f0c92c6f82e2f19383feb466eb288928543.jpg 2400w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_1a-2_custom-97786f0c92c6f82e2f19383feb466eb288928543-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_1a-2_custom-97786f0c92c6f82e2f19383feb466eb288928543-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_1a-2_custom-97786f0c92c6f82e2f19383feb466eb288928543-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_1a-2_custom-97786f0c92c6f82e2f19383feb466eb288928543-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_1a-2_custom-97786f0c92c6f82e2f19383feb466eb288928543-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_1a-2_custom-97786f0c92c6f82e2f19383feb466eb288928543-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_1a-2_custom-97786f0c92c6f82e2f19383feb466eb288928543-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_1a-2_custom-97786f0c92c6f82e2f19383feb466eb288928543-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_1a-2_custom-97786f0c92c6f82e2f19383feb466eb288928543-520x390.jpg 520w\" sizes=\"(max-width: 2400px) 100vw, 2400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eric Focht and Mary Lu Arpaia breed avocado trees across California. They're in search of varieties that will grow well in California's Central Valley. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The goal is to breed varieties that aren't super tall, can be planted close to each other and have a high yield. One type Arpaia and her colleague, Eric Focht, are recommending to growers has all these traits. It's called \u003ca href=\"http://newsroom.ucr.edu/2635\">GEM\u003c/a>, the great granddaughter of the Hass avocado, and is already sold at nurseries. Arpaia didn't breed it, but she and Focht recommended that the University of California system patent and release the variety.\u003c/p>\n\u003cp>Focht says that GEM avocados are \"a little more oval or egg-shaped than Hass. It has the speckling on the skin. As it ripens, it will turn dark, and a lot of times the speckled lenticels [pores through which gases are exchanged] will get a ... golden color to it.\"\u003c/p>\n\u003cp>In taste tests conducted by Westfalia Fruit Estates, a South African company marketing GEM worldwide, the avocado variety \u003ca href=\"http://newsroom.ucr.edu/2635\">scored better\u003c/a> than Hass in terms of eating quality.\u003c/p>\n\u003cp>The second type is nicknamed \"lunchbox\" for its small size. The third has no name yet, but Arpaia and Focht think it holds promise.\u003c/p>\n\u003cp>\"Lunchbox, that one peels nice, but I mean [the third, nameless variety] just falls out of the skin,\" Focht says.\u003c/p>\n\u003cp>Arpaia adds that the unnamed variety \"makes wonderful guacamole, and I found with a non-replicated test in my refrigerator the fruit doesn't brown.\"\u003c/p>\n\u003cp>Arpaia say \"lunchbox\" and the nameless variety should be on the market within a year or two. That's good news for California avocado growers who want options.\u003c/p>\n\u003cp>\"I want our avocado varieties to be in season for more than one week,\" Arpaia says, adding that she'd like different times of the year to be associated with certain varieties of avocados. \"I want it where you can say it's July — it's time to pick this variety.\"\u003c/p>\n\u003cp>The avocado industry is also interested in Arpaia's research. Tim Spann, the research program director at the \u003ca href=\"https://www.californiaavocado.com/\">California Avocado Commission\u003c/a>, says new varieties producing at different times of the year could widen the California avocado market.\u003c/p>\n\u003cp>\"We have those premium supermarket chains that want California fruit,\" says Spann. \"So if we can develop other varieties that will expand our season to a year-round or nearly year-round position, that would be fantastic.\"\u003c/p>\n\u003cp>The industry once funded the UC avocado research but pulled most of its funding a few years ago to focus on pests harming avocado trees. Now, Spann says the commission is thinking of reversing course.\u003c/p>\n\u003cp>\"Within the last six months there's been a lot of talk about new varieties and how some of those varieties could help us expand our market,\" Spann says.\u003c/p>\n\u003cp>Jon Stearns is one of the few avocado farmers in the Central Valley. He grows 25 acres of mainly Hass avocados on a hill outside of Visalia and says the incline actually helps keep the trees warmer in winter.\u003c/p>\n\u003cfigure id=\"attachment_117012\" class=\"wp-caption aligncenter\" style=\"max-width: 2398px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/avocado_6-2682ecda617856d2cb62160fb188f539a062f3f3.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/avocado_6-2682ecda617856d2cb62160fb188f539a062f3f3.jpg\" alt=\"Jon Stearns says that as an avocado grower, he hopes new varieties come on the market.\" width=\"2398\" height=\"1798\" class=\"size-full wp-image-117012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_6-2682ecda617856d2cb62160fb188f539a062f3f3.jpg 2398w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_6-2682ecda617856d2cb62160fb188f539a062f3f3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_6-2682ecda617856d2cb62160fb188f539a062f3f3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_6-2682ecda617856d2cb62160fb188f539a062f3f3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_6-2682ecda617856d2cb62160fb188f539a062f3f3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_6-2682ecda617856d2cb62160fb188f539a062f3f3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_6-2682ecda617856d2cb62160fb188f539a062f3f3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_6-2682ecda617856d2cb62160fb188f539a062f3f3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_6-2682ecda617856d2cb62160fb188f539a062f3f3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_6-2682ecda617856d2cb62160fb188f539a062f3f3-520x390.jpg 520w\" sizes=\"(max-width: 2398px) 100vw, 2398px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jon Stearns says that as an avocado grower, he hopes new varieties come on the market. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"In the summertime we do some cooling techniques with our emitters and some foggers when it gets really hot — you know, over 105 degrees,\" Stearns says.\u003c/p>\n\u003cp>He says he'd love to get his hands on avocado varieties that grow well in the Central Valley. \"If they could come up with a variety that's similar to the Hass that we could plant down at ground level instead of having it on the hills, I'm sure a lot of people would plant them,\" Stearns says.\u003c/p>\n\u003cp>And it's not just avocado farmers that are interested in the new varieties. Arpaia's avocado test plot is based at a UC citrus research center in part because she wants to see if avocados will grow well where citrus grows in California's Central Valley.\u003c/p>\n\u003cp>Valley citrus growers are considering alternative crops because of a looming threat to their business. A disease called \u003ca href=\"http://californiacitrusthreat.org/pest-disease\">Huanglongbing\u003c/a>, which is carried by tiny bugs called psyllids, has already decimated the citrus industry in Florida and has made its way to Southern California.\u003c/p>\n\u003cp>Bob Blakely, of the trade organization \u003ca href=\"https://www.cacitrusmutual.com/\">California Citrus Mutual\u003c/a>, says he hopes the disease does not make it to the Central Valley. \"I hope that we're able to come up with resistant citrus varieties before we have to think about going to another crop. I'm just hopeful that the science is able to move quickly enough.\"\u003c/p>\n\u003cp>Blakely says if the disease does reach the Central Valley, citrus farmers will eventually need something else to grow. Maybe that could be avocados.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>A version of this story first aired on \u003ca href=\"http://kvpr.org/post/these-avocados-could-be-answer-growing-crop-statewide#stream/0\">Valley Public Radio\u003c/a>, where \u003ca href=\"http://kvpr.org/people/ezra-david-romero\">Ezra David Romero\u003c/a> is a reporter. He's on Twitter @ezraromero.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Americans ate 2 billion pounds of avocados last year; many came from Mexico. That's because avocados grow year-round in Mexico's climate, but not California's. Researchers are working to change that.","status":"publish","parent":0,"modified":1493335810,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1153},"headData":{"title":"California Is On Its Way To Having An Avocado Crop Year-Round | KQED","description":"Americans ate 2 billion pounds of avocados last year; many came from Mexico. That's because avocados grow year-round in Mexico's climate, but not California's. Researchers are working to change that.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"117009 https://ww2.kqed.org/bayareabites/?p=117009","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/04/27/california-is-on-its-way-to-having-an-avocado-crop-year-round/","disqusTitle":"California Is On Its Way To Having An Avocado Crop Year-Round","nprByline":"Ezra David Romero, \u003cstrong>\u003ca href=\"http://www.npr.org/sections/thesalt/2017/04/27/525737123/california-is-on-its-way-to-having-an-avocado-crop-year-round\">NPR Food\u003c/a>\u003c/strong>","nprImageAgency":"Ezra David Romero/Valley Public Radio","nprStoryId":"525737123","nprApiLink":"http://api.npr.org/query?id=525737123&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/04/27/525737123/california-is-on-its-way-to-having-an-avocado-crop-year-round?ft=nprml&f=525737123","nprRetrievedStory":"1","nprPubDate":"Thu, 27 Apr 2017 15:15:00 -0400","nprStoryDate":"Thu, 27 Apr 2017 15:15:00 -0400","nprLastModifiedDate":"Thu, 27 Apr 2017 15:15:36 -0400","path":"/bayareabites/117009/california-is-on-its-way-to-having-an-avocado-crop-year-round","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Not my avocados!\u003c/p>\n\u003cp>President Trump's tough talk on renegotiating the North American Free Trade Agreement with Mexico and Canada has raised many questions — including how such a move might negatively affect the flow of beloved produce to the U.S.\u003c/p>\n\u003cp>Like the avocado. Americans ate 2 billion pounds of avocados last year, \u003ca href=\"https://www.nytimes.com/2017/01/27/business/economy/importers-tax-mexico.html\">two-thirds of which were imported\u003c/a> – mostly from Mexico. That's because avocados grow year-round in Mexico's climate – but not in California's. But researchers in the Golden State — America's biggest producer of the green fruit — are working to change that.\u003c/p>\n\u003cp>Currently, most California avocados are grown in the southern part of the state and on a narrow strip along the coast. But if avocados could grow in the Central Valley, the state's agricultural powerhouse, farmers there could reap the benefits of our avocado addiction, as well as stand out among foreign imports.\u003c/p>\n\u003cp>For more than 20 years, researcher \u003ca href=\"http://ucanr.edu/?facultyid=65\">Mary Lu Arpaia\u003c/a> has been on a mission to find an \u003ca href=\"http://www.ucavo.ucr.edu/\">avocado tree \u003c/a>that can withstand the Central Valley's frosty winters and hot summers. At a \u003ca href=\"http://lrec.ucanr.edu/\">test field\u003c/a> east of the Central Valley city of Visalia, Arpaia thinks she's found three varieties that can do just that.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There's a void of California fruit on the market in the months of November, December and early January,\" Arpaia says. \"So if we can find different selections that maybe are unique that fit into that window, then we help the entire California avocado industry.\"\u003c/p>\n\u003cp>Ninety-five percent of all the avocados Americans eat are \u003ca href=\"http://ucavo.ucr.edu/avocadovarieties/Hass_History.html\">Hass\u003c/a>, a variety discovered in California in the 1920s. But the climate of the Central Valley does not allow Hass avocados to grow as well as they do in the milder climates of coastal and Southern California. Even in these locations, Hass only grow at certain times of the year — and not enough to compete with the large amount coming in from foreign markets.\u003c/p>\n\u003cfigure id=\"attachment_117011\" class=\"wp-caption aligncenter\" style=\"max-width: 2400px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/avocado_1a-2_custom-97786f0c92c6f82e2f19383feb466eb288928543.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/avocado_1a-2_custom-97786f0c92c6f82e2f19383feb466eb288928543.jpg\" alt=\"Eric Focht and Mary Lu Arpaia breed avocado trees across California. They're in search of varieties that will grow well in California's Central Valley.\" width=\"2400\" height=\"1798\" class=\"size-full wp-image-117011\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_1a-2_custom-97786f0c92c6f82e2f19383feb466eb288928543.jpg 2400w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_1a-2_custom-97786f0c92c6f82e2f19383feb466eb288928543-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_1a-2_custom-97786f0c92c6f82e2f19383feb466eb288928543-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_1a-2_custom-97786f0c92c6f82e2f19383feb466eb288928543-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_1a-2_custom-97786f0c92c6f82e2f19383feb466eb288928543-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_1a-2_custom-97786f0c92c6f82e2f19383feb466eb288928543-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_1a-2_custom-97786f0c92c6f82e2f19383feb466eb288928543-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_1a-2_custom-97786f0c92c6f82e2f19383feb466eb288928543-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_1a-2_custom-97786f0c92c6f82e2f19383feb466eb288928543-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_1a-2_custom-97786f0c92c6f82e2f19383feb466eb288928543-520x390.jpg 520w\" sizes=\"(max-width: 2400px) 100vw, 2400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eric Focht and Mary Lu Arpaia breed avocado trees across California. They're in search of varieties that will grow well in California's Central Valley. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The goal is to breed varieties that aren't super tall, can be planted close to each other and have a high yield. One type Arpaia and her colleague, Eric Focht, are recommending to growers has all these traits. It's called \u003ca href=\"http://newsroom.ucr.edu/2635\">GEM\u003c/a>, the great granddaughter of the Hass avocado, and is already sold at nurseries. Arpaia didn't breed it, but she and Focht recommended that the University of California system patent and release the variety.\u003c/p>\n\u003cp>Focht says that GEM avocados are \"a little more oval or egg-shaped than Hass. It has the speckling on the skin. As it ripens, it will turn dark, and a lot of times the speckled lenticels [pores through which gases are exchanged] will get a ... golden color to it.\"\u003c/p>\n\u003cp>In taste tests conducted by Westfalia Fruit Estates, a South African company marketing GEM worldwide, the avocado variety \u003ca href=\"http://newsroom.ucr.edu/2635\">scored better\u003c/a> than Hass in terms of eating quality.\u003c/p>\n\u003cp>The second type is nicknamed \"lunchbox\" for its small size. The third has no name yet, but Arpaia and Focht think it holds promise.\u003c/p>\n\u003cp>\"Lunchbox, that one peels nice, but I mean [the third, nameless variety] just falls out of the skin,\" Focht says.\u003c/p>\n\u003cp>Arpaia adds that the unnamed variety \"makes wonderful guacamole, and I found with a non-replicated test in my refrigerator the fruit doesn't brown.\"\u003c/p>\n\u003cp>Arpaia say \"lunchbox\" and the nameless variety should be on the market within a year or two. That's good news for California avocado growers who want options.\u003c/p>\n\u003cp>\"I want our avocado varieties to be in season for more than one week,\" Arpaia says, adding that she'd like different times of the year to be associated with certain varieties of avocados. \"I want it where you can say it's July — it's time to pick this variety.\"\u003c/p>\n\u003cp>The avocado industry is also interested in Arpaia's research. Tim Spann, the research program director at the \u003ca href=\"https://www.californiaavocado.com/\">California Avocado Commission\u003c/a>, says new varieties producing at different times of the year could widen the California avocado market.\u003c/p>\n\u003cp>\"We have those premium supermarket chains that want California fruit,\" says Spann. \"So if we can develop other varieties that will expand our season to a year-round or nearly year-round position, that would be fantastic.\"\u003c/p>\n\u003cp>The industry once funded the UC avocado research but pulled most of its funding a few years ago to focus on pests harming avocado trees. Now, Spann says the commission is thinking of reversing course.\u003c/p>\n\u003cp>\"Within the last six months there's been a lot of talk about new varieties and how some of those varieties could help us expand our market,\" Spann says.\u003c/p>\n\u003cp>Jon Stearns is one of the few avocado farmers in the Central Valley. He grows 25 acres of mainly Hass avocados on a hill outside of Visalia and says the incline actually helps keep the trees warmer in winter.\u003c/p>\n\u003cfigure id=\"attachment_117012\" class=\"wp-caption aligncenter\" style=\"max-width: 2398px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/avocado_6-2682ecda617856d2cb62160fb188f539a062f3f3.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/avocado_6-2682ecda617856d2cb62160fb188f539a062f3f3.jpg\" alt=\"Jon Stearns says that as an avocado grower, he hopes new varieties come on the market.\" width=\"2398\" height=\"1798\" class=\"size-full wp-image-117012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_6-2682ecda617856d2cb62160fb188f539a062f3f3.jpg 2398w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_6-2682ecda617856d2cb62160fb188f539a062f3f3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_6-2682ecda617856d2cb62160fb188f539a062f3f3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_6-2682ecda617856d2cb62160fb188f539a062f3f3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_6-2682ecda617856d2cb62160fb188f539a062f3f3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_6-2682ecda617856d2cb62160fb188f539a062f3f3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_6-2682ecda617856d2cb62160fb188f539a062f3f3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_6-2682ecda617856d2cb62160fb188f539a062f3f3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_6-2682ecda617856d2cb62160fb188f539a062f3f3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/avocado_6-2682ecda617856d2cb62160fb188f539a062f3f3-520x390.jpg 520w\" sizes=\"(max-width: 2398px) 100vw, 2398px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jon Stearns says that as an avocado grower, he hopes new varieties come on the market. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"In the summertime we do some cooling techniques with our emitters and some foggers when it gets really hot — you know, over 105 degrees,\" Stearns says.\u003c/p>\n\u003cp>He says he'd love to get his hands on avocado varieties that grow well in the Central Valley. \"If they could come up with a variety that's similar to the Hass that we could plant down at ground level instead of having it on the hills, I'm sure a lot of people would plant them,\" Stearns says.\u003c/p>\n\u003cp>And it's not just avocado farmers that are interested in the new varieties. Arpaia's avocado test plot is based at a UC citrus research center in part because she wants to see if avocados will grow well where citrus grows in California's Central Valley.\u003c/p>\n\u003cp>Valley citrus growers are considering alternative crops because of a looming threat to their business. A disease called \u003ca href=\"http://californiacitrusthreat.org/pest-disease\">Huanglongbing\u003c/a>, which is carried by tiny bugs called psyllids, has already decimated the citrus industry in Florida and has made its way to Southern California.\u003c/p>\n\u003cp>Bob Blakely, of the trade organization \u003ca href=\"https://www.cacitrusmutual.com/\">California Citrus Mutual\u003c/a>, says he hopes the disease does not make it to the Central Valley. \"I hope that we're able to come up with resistant citrus varieties before we have to think about going to another crop. I'm just hopeful that the science is able to move quickly enough.\"\u003c/p>\n\u003cp>Blakely says if the disease does reach the Central Valley, citrus farmers will eventually need something else to grow. Maybe that could be avocados.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>A version of this story first aired on \u003ca href=\"http://kvpr.org/post/these-avocados-could-be-answer-growing-crop-statewide#stream/0\">Valley Public Radio\u003c/a>, where \u003ca href=\"http://kvpr.org/people/ezra-david-romero\">Ezra David Romero\u003c/a> is a reporter. He's on Twitter @ezraromero.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117009/california-is-on-its-way-to-having-an-avocado-crop-year-round","authors":["byline_bayareabites_117009"],"categories":["bayareabites_1874","bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_10096","bayareabites_10337"],"featImg":"bayareabites_117010","label":"bayareabites"},"bayareabites_110438":{"type":"posts","id":"bayareabites_110438","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110438","score":null,"sort":[1467398672000]},"guestAuthors":[],"slug":"time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad","title":"Time to Grill for the 4th of July: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad","publishDate":1467398672,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I’ve made a zillion different grilled corn salads over the years, not only because I like it but because it’s such a perfect side dish when you are grilling. Grilled corn salad is like an ode to summer, it typically includes peak-season veggies, always tastes fresh, and begs to be eaten al fresco.\u003c/p>\n\u003cp>This particular version is like a salad mashup with salsa. The base, of course, is sweet and juicy grilled corn. There are loads of different ways to grill corn, but for this dish I prefer removing all of the husk and silk so you get all those caramelized/seared bites of corn that have been licked by the flames of the grill.\u003c/p>\n\u003cp>Choose ripe, fragrant tomatoes – none of those mealy, flavorless, supermarket versions. I love heirlooms, but you can swap out cherry tomatoes if you like. Throw in some creamy avocado (I can never get enough) and very thinly sliced red onion along with plenty of fresh cilantro and lime juice, and you have a simple, easy, and stunning salad to wow your guests with.\u003c/p>\n\u003cfigure id=\"attachment_110471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes.jpg\" alt=\"Ripe heirloom tomatoes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ripe heirloom tomatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad with Cilantro and Lime\u003c/h2>\n\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 large ripe heirloom tomatoes, cored and roughly chopped\u003c/li>\n\u003cli>1/2 red onion, peeled, halved, and very thinly sliced\u003c/li>\n\u003cli>1-2 green onions, chopped\u003c/li>\n\u003cli>4 cobs fresh corn, husks and silk removed\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>2 ripe but semi-firm avocados, peeled, pitted, and cut into chunks\u003c/li>\n\u003cli>1/2 cup chopped fresh cilantro\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 tbsp lime juice\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110484\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/avocado-cut.jpg\" alt=\"Peel, pit, and cut semi-firm avocados into chunks\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, pit, and cut semi-firm avocados into chunks \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large serving bowl, add the tomatoes and onions.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes-cut.jpg\" alt=\"In a large serving bowl, add the tomatoes and onions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large serving bowl, add the tomatoes and onions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender. Transfer to a cutting board.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-grill.jpg\" alt=\"Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-grilled.jpg\" alt=\"The finished grilled corn. Transfer to a cutting board to remove kernels..\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished grilled corn. Transfer to a cutting board to remove kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife. Add the corn to the bowl along with the avocado chunks and cilantro. Season with salt and pepper and gently toss. Drizzle with lime juice, vinegar, and a little olive oil toss again to combine. Garnish with more cilantro and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110474\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-cut1.jpg\" alt=\"When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-avo.jpg\" alt=\"Add to the bowl along with the avocado chunks and cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the corn to the bowl along with the avocado chunks and cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-toss.jpg\" alt=\"Drizzle with lime juice, vinegar, and a little olive oil toss again to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with lime juice, vinegar, and a little olive oil toss again to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-finish-1.jpg\" alt=\"Garnish with more cilantro and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with more cilantro and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This grilled corn recipe is like a mash-up of salad meets salsa. It’s great as a barbecue side dish, or serve it atop grilled meats or fish.","status":"publish","parent":0,"modified":1550608898,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":533},"headData":{"title":"Time to Grill for the 4th of July: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad | KQED","description":"This grilled corn recipe is like a mash-up of salad meets salsa. It’s great as a barbecue side dish, or serve it atop grilled meats or fish.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"110438 http://ww2.kqed.org/bayareabites/?p=110438","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/","disqusTitle":"Time to Grill for the 4th of July: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad","path":"/bayareabites/110438/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’ve made a zillion different grilled corn salads over the years, not only because I like it but because it’s such a perfect side dish when you are grilling. Grilled corn salad is like an ode to summer, it typically includes peak-season veggies, always tastes fresh, and begs to be eaten al fresco.\u003c/p>\n\u003cp>This particular version is like a salad mashup with salsa. The base, of course, is sweet and juicy grilled corn. There are loads of different ways to grill corn, but for this dish I prefer removing all of the husk and silk so you get all those caramelized/seared bites of corn that have been licked by the flames of the grill.\u003c/p>\n\u003cp>Choose ripe, fragrant tomatoes – none of those mealy, flavorless, supermarket versions. I love heirlooms, but you can swap out cherry tomatoes if you like. Throw in some creamy avocado (I can never get enough) and very thinly sliced red onion along with plenty of fresh cilantro and lime juice, and you have a simple, easy, and stunning salad to wow your guests with.\u003c/p>\n\u003cfigure id=\"attachment_110471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes.jpg\" alt=\"Ripe heirloom tomatoes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ripe heirloom tomatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad with Cilantro and Lime\u003c/h2>\n\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 large ripe heirloom tomatoes, cored and roughly chopped\u003c/li>\n\u003cli>1/2 red onion, peeled, halved, and very thinly sliced\u003c/li>\n\u003cli>1-2 green onions, chopped\u003c/li>\n\u003cli>4 cobs fresh corn, husks and silk removed\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>2 ripe but semi-firm avocados, peeled, pitted, and cut into chunks\u003c/li>\n\u003cli>1/2 cup chopped fresh cilantro\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 tbsp lime juice\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110484\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/avocado-cut.jpg\" alt=\"Peel, pit, and cut semi-firm avocados into chunks\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, pit, and cut semi-firm avocados into chunks \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large serving bowl, add the tomatoes and onions.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes-cut.jpg\" alt=\"In a large serving bowl, add the tomatoes and onions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large serving bowl, add the tomatoes and onions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender. Transfer to a cutting board.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-grill.jpg\" alt=\"Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-grilled.jpg\" alt=\"The finished grilled corn. Transfer to a cutting board to remove kernels..\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished grilled corn. Transfer to a cutting board to remove kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife. Add the corn to the bowl along with the avocado chunks and cilantro. Season with salt and pepper and gently toss. Drizzle with lime juice, vinegar, and a little olive oil toss again to combine. Garnish with more cilantro and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110474\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-cut1.jpg\" alt=\"When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-avo.jpg\" alt=\"Add to the bowl along with the avocado chunks and cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the corn to the bowl along with the avocado chunks and cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-toss.jpg\" alt=\"Drizzle with lime juice, vinegar, and a little olive oil toss again to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with lime juice, vinegar, and a little olive oil toss again to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-finish-1.jpg\" alt=\"Garnish with more cilantro and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with more cilantro and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110438/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_8243","bayareabites_10096","bayareabites_515","bayareabites_16297","bayareabites_9711","bayareabites_1815","bayareabites_3682"],"featImg":"bayareabites_110468","label":"bayareabites"},"bayareabites_109085":{"type":"posts","id":"bayareabites_109085","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109085","score":null,"sort":[1463838443000]},"guestAuthors":[],"slug":"springtime-avocado-toast-with-green-olive-relish-and-lemon","title":"Springtime Avocado Toast with Green Olive Relish and Lemon","publishDate":1463838443,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Not all avocado toast is created alike. This version tops off layers of silky avocado with piquant olive and caper relish with a healthy dose of lemon.\u003c/em>\u003c/p>\n\u003cp>Who doesn’t adore avocado toast? At it’s most simple, it is a revelation of textures and flavors: salty, creamy, crunch, silky. And because this much-loved snack/breakfast/brunch/lunch item relies on few ingredients, they should be of the best quality. Choose chewy, crunchy-crusted levain, a seed-studded multigrain, or other flavorful artisan bread for the base and make sure to pick out a perfectly ripe, bright green avocado that has a little give but isn’t guacamole-ready.\u003c/p>\n\u003cp>From there, the avocado toast world is really your oyster. A dusting of flaked sea salt and a drizzle of lemon juice for the purists, or a sprinkle of chile flakes for those who want to spice it up a bit.\u003c/p>\n\u003cp>On a recent visit to L.A., I had a delicious brunch at \u003ca href=\"http://www.thehartandthehunter.com/\" target=\"_blank\">The Hart and The Hunter\u003c/a>, a cute bistro attached to a boutique hotel on Melrose Avenue. There, they served a transformational avocado toast on super-seedy bread with a smoked olive relish and red onion slivers. It was fresh and tangy and oh-so-delicious.\u003c/p>\n\u003cp>With memories of that toast, I came up with a lemony green olive relish emboldened with salty-tangy capers and plenty of excellent-quality extra-virgin olive oil. It’s simple and makes for a very elegant breakfast. Serve it with a bit of peppery baby arugula for a light lunch.\u003c/p>\n\u003cfigure id=\"attachment_109475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-final-overhead.jpg\" alt=\"Avocado Toast with Green Olive Relish and Lemon\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avocado Toast with Green Olive Relish and Lemon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Avocado Toast with Green Olive Relish and Lemon\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the green olive relish\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/3 cup pitted and very finely chopped green olives\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1 tbsp capers (if salt-packed, rinsed and dried), finely chopped\u003c/li>\n\u003cli>1 tbsp extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>4 large or 8 small slices crusty country-style bread, such as levain or sourdough\u003c/li>\n\u003cli>2 ripe avocados\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_109498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109498\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-olives-dice1.jpg\" alt=\"Finely chop the green olives.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop the green olives. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109495\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109495\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-lemon-zest.jpg\" alt=\"Finely grate zest of 1 lemon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely grate zest of 1 lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109492\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-chop-capers.jpg\" alt=\"Finely chop 1 tbsp capers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop 1 tbsp capers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003col>\n\u003cli>To make the relish, in a bowl, stir together the minced olives, lemon zest, capers, and olive oil. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_109499\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109499\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-relish-finish.jpg\" alt=\"To make the relish, in a bowl, stir together the minced olives, lemon zest, capers, and olive oil. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the relish, in a bowl, stir together the minced olives, lemon zest, capers, and olive oil. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Toast the bread. Halve the avocados lengthwise, twist, and remove the pit. Use a metal spoon to scoop out each half. Slice the avocado halves, and top each piece of toast with avocado (use 1/2 an avocado per slice for the large slices or 1/4 avocado per slice for the small slices).\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_109501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109501\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-toast.jpg\" alt=\"Toast the bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toast the bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109494\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-ingredients.jpg\" alt=\"Halve the avocados lengthwise, twist, and remove the pit. Use a metal spoon to scoop out each half.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halve the avocados lengthwise, twist, and remove the pit. Use a metal spoon to scoop out each half. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-slice-avocado.jpg\" alt=\"Slice the avocado halves.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the avocado halves. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109487\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-add-avocado2.jpg\" alt=\"Top each piece of toast with avocado.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each piece of toast with avocado. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Top each slice with some relish, drizzle with a little olive oil, and serve.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_109490\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109490\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-add-relish.jpg\" alt=\"Top each slice with some relish.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each slice with some relish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-final.jpg\" alt=\"Drizzle with a little olive oil, and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with a little olive oil, and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Not all avocado toast is created alike. This version tops off layers of silky avocado with piquant olive and caper relish with a healthy dose of lemon.","status":"publish","parent":0,"modified":1550267360,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":540},"headData":{"title":"Springtime Avocado Toast with Green Olive Relish and Lemon | KQED","description":"Not all avocado toast is created alike. This version tops off layers of silky avocado with piquant olive and caper relish with a healthy dose of lemon.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"109085 http://ww2.kqed.org/bayareabites/?p=109085","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/21/springtime-avocado-toast-with-green-olive-relish-and-lemon/","disqusTitle":"Springtime Avocado Toast with Green Olive Relish and Lemon","path":"/bayareabites/109085/springtime-avocado-toast-with-green-olive-relish-and-lemon","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Not all avocado toast is created alike. This version tops off layers of silky avocado with piquant olive and caper relish with a healthy dose of lemon.\u003c/em>\u003c/p>\n\u003cp>Who doesn’t adore avocado toast? At it’s most simple, it is a revelation of textures and flavors: salty, creamy, crunch, silky. And because this much-loved snack/breakfast/brunch/lunch item relies on few ingredients, they should be of the best quality. Choose chewy, crunchy-crusted levain, a seed-studded multigrain, or other flavorful artisan bread for the base and make sure to pick out a perfectly ripe, bright green avocado that has a little give but isn’t guacamole-ready.\u003c/p>\n\u003cp>From there, the avocado toast world is really your oyster. A dusting of flaked sea salt and a drizzle of lemon juice for the purists, or a sprinkle of chile flakes for those who want to spice it up a bit.\u003c/p>\n\u003cp>On a recent visit to L.A., I had a delicious brunch at \u003ca href=\"http://www.thehartandthehunter.com/\" target=\"_blank\">The Hart and The Hunter\u003c/a>, a cute bistro attached to a boutique hotel on Melrose Avenue. There, they served a transformational avocado toast on super-seedy bread with a smoked olive relish and red onion slivers. It was fresh and tangy and oh-so-delicious.\u003c/p>\n\u003cp>With memories of that toast, I came up with a lemony green olive relish emboldened with salty-tangy capers and plenty of excellent-quality extra-virgin olive oil. It’s simple and makes for a very elegant breakfast. Serve it with a bit of peppery baby arugula for a light lunch.\u003c/p>\n\u003cfigure id=\"attachment_109475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-final-overhead.jpg\" alt=\"Avocado Toast with Green Olive Relish and Lemon\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avocado Toast with Green Olive Relish and Lemon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Avocado Toast with Green Olive Relish and Lemon\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the green olive relish\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/3 cup pitted and very finely chopped green olives\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1 tbsp capers (if salt-packed, rinsed and dried), finely chopped\u003c/li>\n\u003cli>1 tbsp extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>4 large or 8 small slices crusty country-style bread, such as levain or sourdough\u003c/li>\n\u003cli>2 ripe avocados\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_109498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109498\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-olives-dice1.jpg\" alt=\"Finely chop the green olives.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop the green olives. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109495\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109495\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-lemon-zest.jpg\" alt=\"Finely grate zest of 1 lemon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely grate zest of 1 lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109492\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-chop-capers.jpg\" alt=\"Finely chop 1 tbsp capers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop 1 tbsp capers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003col>\n\u003cli>To make the relish, in a bowl, stir together the minced olives, lemon zest, capers, and olive oil. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_109499\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109499\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-relish-finish.jpg\" alt=\"To make the relish, in a bowl, stir together the minced olives, lemon zest, capers, and olive oil. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the relish, in a bowl, stir together the minced olives, lemon zest, capers, and olive oil. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Toast the bread. Halve the avocados lengthwise, twist, and remove the pit. Use a metal spoon to scoop out each half. Slice the avocado halves, and top each piece of toast with avocado (use 1/2 an avocado per slice for the large slices or 1/4 avocado per slice for the small slices).\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_109501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109501\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-toast.jpg\" alt=\"Toast the bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toast the bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109494\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-ingredients.jpg\" alt=\"Halve the avocados lengthwise, twist, and remove the pit. Use a metal spoon to scoop out each half.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halve the avocados lengthwise, twist, and remove the pit. Use a metal spoon to scoop out each half. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-slice-avocado.jpg\" alt=\"Slice the avocado halves.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the avocado halves. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109487\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-add-avocado2.jpg\" alt=\"Top each piece of toast with avocado.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each piece of toast with avocado. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Top each slice with some relish, drizzle with a little olive oil, and serve.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_109490\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109490\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-add-relish.jpg\" alt=\"Top each slice with some relish.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each slice with some relish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-final.jpg\" alt=\"Drizzle with a little olive oil, and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with a little olive oil, and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109085/springtime-avocado-toast-with-green-olive-relish-and-lemon","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_10096","bayareabites_15459","bayareabites_15461","bayareabites_15460","bayareabites_2198","bayareabites_3992","bayareabites_16157","bayareabites_14738","bayareabites_8986","bayareabites_3682"],"featImg":"bayareabites_109474","label":"bayareabites"},"bayareabites_91905":{"type":"posts","id":"bayareabites_91905","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91905","score":null,"sort":[1420742144000]},"guestAuthors":[],"slug":"bite-back-at-bad-cholesterol-eat-an-avocado-a-day","title":"Bite Back At Bad Cholesterol: Eat An Avocado A Day","publishDate":1420742144,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91906\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/avocados_wide-e516f064e2a39614339f451173deafb59b4d5be5-e1420741956662.jpg\">\u003cimg class=\"size-full wp-image-91906\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/avocados_wide-e516f064e2a39614339f451173deafb59b4d5be5-e1420741956662.jpg\" alt=\"Researchers say they think there's something in the avocado — other than just the healthy fat — that may lower bad cholesterol. Photo: Tastyart Ltd Rob White/Getty Images\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Researchers say they think there's something in the avocado — other than just the healthy fat — that may lower bad cholesterol. Photo: Tastyart Ltd Rob White/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\" rel=\"noopener\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/07/375653050/take-a-swipe-at-bad-cholesterol-eat-an-avocado-a-day\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (1/7/15)\u003c/p>\n\u003cp>New research finds that eating an avocado per day, as part of an overall diet rich in healthy fats, may help cut the bad kind cholesterol, known as LDL.\u003c/p>\n\u003cp>Researchers at Pennsylvania State University recruited 45 overweight participants who agreed to try three different types of cholesterol-lowering diets. Their \u003ca href=\"http://jaha.ahajournals.org/content/4/1/e001355.abstract\">study\u003c/a> was published Wednesday in the \u003cem>Journal of the American Heart Association\u003c/em>.\u003c/p>\n\u003cp>One was a low-fat diet that included lots of fruits, low-fat dairy, poultry, whole grains and small amounts of red meat.\u003c/p>\n\u003cp>The other two diets were moderately high in fat, with about 34 percent of total calories consumed per day coming from fat. The types of foods and meals were similar to the low-fat diet, but included more nuts and oils.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One of the moderately high-fat diets included a daily serving of one avocado.\u003c/p>\n\u003cp>In one sample meal plan, lunch was chicken salad with half an avocado, and dinner included turkey tacos with another half an avocado.\u003c/p>\n\u003cp>The diets were similar in terms of macronutrients (like protein and fats) and calories. The only difference between the two was the avocado — the other diet had the same amount of fat from other sources.\u003c/p>\n\u003cp>At the end of the study, the researchers found that the avocado diet led to significant reductions in LDL cholesterol, compared with the other two diets.\u003c/p>\n\u003cp>To put the difference in perspective, the avocado diet decreased LDL cholesterol about 14 milligrams per deciliter of blood. Compare that with a decrease of about 7 mg/dL for the low-fat diet, and about a 8 mg/dl drop from the moderate-fat diet.\u003c/p>\n\u003cp>\"I was surprised to see the added benefit [of the avocado],\" \u003ca href=\"http://nutrition.hhd.psu.edu/directory/Bio.aspx?id=PennyKris-Etherton\">Penny Kris-Etherton\u003c/a>, a nutrition scientist at Penn State and the lead author of the study, tells us.\" It's something in the avocado\" other than just the fat composition, she says.\u003c/p>\n\u003cp>She says she'd like to do follow-up research to look at the bioactive compounds in avocados, which may explain the added reduction in LDL cholesterol in the study participants. It's also possible that the fiber in avocados plays a role in the cholesterol-lowering effect, she says.\u003c/p>\n\u003cp>But one caveat for anyone who loves guacamole: When it's served up with chips, the calories can add up. A mere half-cup of guacamole has about 200 calories all on its own.\u003c/p>\n\u003cp>Kris-Etherton's study was funded, in part, by the National Center for Research Resources, part of the National Institutes of Health.\u003c/p>\n\u003cp>It was also supported by a grant from the Haas Avocado Board, an industry group that the researchers say had no role in the design of the study or the interpretation of the data.\u003c/p>\n\u003cp>We asked Kris-Etherton if she would have published the results had there been no positive findings for the avocado.\u003c/p>\n\u003cp>\"Oh, absolutely!\" she told us. The agreement was to publish no matter the results. And given the reduction in funds available for research, it's become increasingly common for researchers to carry out these kinds of industry-supported studies.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Researchers have long known that avocados have \"good\" fats. But they didn't know if daily avocado consumption might affect cardiovascular disease risk factors. So they designed a study to find out.","status":"publish","parent":0,"modified":1553037594,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":559},"headData":{"title":"Bite Back At Bad Cholesterol: Eat An Avocado A Day | KQED","description":"Researchers have long known that avocados have "good" fats. But they didn't know if daily avocado consumption might affect cardiovascular disease risk factors. So they designed a study to find out.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"91905 http://blogs.kqed.org/bayareabites/?p=91905","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/08/bite-back-at-bad-cholesterol-eat-an-avocado-a-day/","disqusTitle":"Bite Back At Bad Cholesterol: Eat An Avocado A Day","nprByline":"Allison Aubrey","nprStoryId":"375653050","nprApiLink":"http://api.npr.org/query?id=375653050&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/01/07/375653050/take-a-swipe-at-bad-cholesterol-eat-an-avocado-a-day?ft=3&f=375653050","nprRetrievedStory":"1","nprPubDate":"Wed, 07 Jan 2015 18:45:00 -0500","nprStoryDate":"Wed, 07 Jan 2015 18:25:00 -0500","nprLastModifiedDate":"Wed, 07 Jan 2015 18:45:28 -0500","path":"/bayareabites/91905/bite-back-at-bad-cholesterol-eat-an-avocado-a-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91906\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/avocados_wide-e516f064e2a39614339f451173deafb59b4d5be5-e1420741956662.jpg\">\u003cimg class=\"size-full wp-image-91906\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/avocados_wide-e516f064e2a39614339f451173deafb59b4d5be5-e1420741956662.jpg\" alt=\"Researchers say they think there's something in the avocado — other than just the healthy fat — that may lower bad cholesterol. Photo: Tastyart Ltd Rob White/Getty Images\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Researchers say they think there's something in the avocado — other than just the healthy fat — that may lower bad cholesterol. Photo: Tastyart Ltd Rob White/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\" rel=\"noopener\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/07/375653050/take-a-swipe-at-bad-cholesterol-eat-an-avocado-a-day\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (1/7/15)\u003c/p>\n\u003cp>New research finds that eating an avocado per day, as part of an overall diet rich in healthy fats, may help cut the bad kind cholesterol, known as LDL.\u003c/p>\n\u003cp>Researchers at Pennsylvania State University recruited 45 overweight participants who agreed to try three different types of cholesterol-lowering diets. Their \u003ca href=\"http://jaha.ahajournals.org/content/4/1/e001355.abstract\">study\u003c/a> was published Wednesday in the \u003cem>Journal of the American Heart Association\u003c/em>.\u003c/p>\n\u003cp>One was a low-fat diet that included lots of fruits, low-fat dairy, poultry, whole grains and small amounts of red meat.\u003c/p>\n\u003cp>The other two diets were moderately high in fat, with about 34 percent of total calories consumed per day coming from fat. The types of foods and meals were similar to the low-fat diet, but included more nuts and oils.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of the moderately high-fat diets included a daily serving of one avocado.\u003c/p>\n\u003cp>In one sample meal plan, lunch was chicken salad with half an avocado, and dinner included turkey tacos with another half an avocado.\u003c/p>\n\u003cp>The diets were similar in terms of macronutrients (like protein and fats) and calories. The only difference between the two was the avocado — the other diet had the same amount of fat from other sources.\u003c/p>\n\u003cp>At the end of the study, the researchers found that the avocado diet led to significant reductions in LDL cholesterol, compared with the other two diets.\u003c/p>\n\u003cp>To put the difference in perspective, the avocado diet decreased LDL cholesterol about 14 milligrams per deciliter of blood. Compare that with a decrease of about 7 mg/dL for the low-fat diet, and about a 8 mg/dl drop from the moderate-fat diet.\u003c/p>\n\u003cp>\"I was surprised to see the added benefit [of the avocado],\" \u003ca href=\"http://nutrition.hhd.psu.edu/directory/Bio.aspx?id=PennyKris-Etherton\">Penny Kris-Etherton\u003c/a>, a nutrition scientist at Penn State and the lead author of the study, tells us.\" It's something in the avocado\" other than just the fat composition, she says.\u003c/p>\n\u003cp>She says she'd like to do follow-up research to look at the bioactive compounds in avocados, which may explain the added reduction in LDL cholesterol in the study participants. It's also possible that the fiber in avocados plays a role in the cholesterol-lowering effect, she says.\u003c/p>\n\u003cp>But one caveat for anyone who loves guacamole: When it's served up with chips, the calories can add up. A mere half-cup of guacamole has about 200 calories all on its own.\u003c/p>\n\u003cp>Kris-Etherton's study was funded, in part, by the National Center for Research Resources, part of the National Institutes of Health.\u003c/p>\n\u003cp>It was also supported by a grant from the Haas Avocado Board, an industry group that the researchers say had no role in the design of the study or the interpretation of the data.\u003c/p>\n\u003cp>We asked Kris-Etherton if she would have published the results had there been no positive findings for the avocado.\u003c/p>\n\u003cp>\"Oh, absolutely!\" she told us. The agreement was to publish no matter the results. And given the reduction in funds available for research, it's become increasingly common for researchers to carry out these kinds of industry-supported studies.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91905/bite-back-at-bad-cholesterol-eat-an-avocado-a-day","authors":["byline_bayareabites_91905"],"categories":["bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_10096","bayareabites_14775","bayareabites_1270","bayareabites_16272"],"featImg":"bayareabites_91906","label":"bayareabites"},"bayareabites_82572":{"type":"posts","id":"bayareabites_82572","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82572","score":null,"sort":[1401203970000]},"guestAuthors":[],"slug":"harvesting-the-rainbow","title":"Harvesting the Rainbow","publishDate":1401203970,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_82573\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/color_wheel_duerr.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/color_wheel_duerr.jpg\" alt=\"Color wheel art. Photo: Sasha Duerr\" width=\"610\" height=\"407\" class=\"size-full wp-image-82573\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Color wheel art. Photo: Sasha Duerr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.cuesa.org/article/harvesting-rainbow\" target=\"_blank\">CUESA \u003c/a>(5/23/2014)\u003c/p>\n\u003cp>Where most people see compost, Sasha Duerr sees color. Take avocado pits, for example, which can be boiled to produce a deep-purple ink or dye. “There’s an invisible world,” says the artist and educator. “It’s satisfying to see all the spaces we’re not accessing and how much potential is there.”\u003c/p>\n\u003cp>While studying painting in art school, Duerr found that oil-based paints made her sick, so she started exploring alternatives. This led her to the world of textiles and natural dyes. With nods to Permaculture and slow food, Duerr founded the \u003ca href=\"http://www.permacouture.org/\" target=\"_blank\">Permacouture Institute\u003c/a>, an educational nonprofit dedicated to sustainable textiles and regenerative fashion design.\u003c/p>\n\u003cp>The development of synthetic dyes in the 19th century helped make textile production cheaper and less variable, but it also brought a host of environmental and health issues. Toxics such as chlorine, formaldehyde, and heavy metals are commonly used in the process of dyeing and treating textiles, making the industry one of the world’s largest polluters of fresh water.\u003c/p>\n\u003cp>“Even if you’re not eating these chemicals, they can still end up in your food because we all use the same resources,” says Duerr. “Dyes can go into the air, water, and soil, and directly into your skin through your pores, which are like tiny mouths.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>A Renaissance in Color\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_82574\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/avocado_pits_duerr.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/avocado_pits_duerr.jpg\" alt=\"Avocado pits. Photo: Sasha Duerr\" width=\"250\" height=\"375\" class=\"size-full wp-image-82574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado pits. Photo: Sasha Duerr\u003c/figcaption>\u003c/figure>\n\u003cp>Plants both wild and cultivated have historically been used to make natural dyes. For example, the heirloom Hopi Blue Dye sunflower, grown by the Hopi people of the Southwest for food, oil, and dye, produces seeds with a dark purple-black pigment.\u003c/p>\n\u003cp>Many dye plants grow wild in the Bay Area, and you can find ingredients for dyes at the farmers market, such as rhubarb, artichokes, fig leaves, and nettles. (See Duerr’s \u003ca href=\"http://www.interfaceartgallery.com/index.php?/gallery-store/online-store/\" target=\"_blank\">Seasonal Color Wheel\u003c/a> or \u003ca href=\"http://www.timberpress.com/books/handbook_natural_plant_dyes/duerr/9781604690712\" target=\"_blank\">book \u003c/a>for inspiration and recipes.)\u003c/p>\n\u003cp>Dyeing presents an opportunity to use things that would otherwise be thrown away. Onion skins produce a range of gorgeous colors, depending on the mordant (a fixative used to bind dye to fabric, sometimes changing the color). Carrot tops make a vivid green hue, while artichoke leaves are a traditional green dye in France. After they have passed their prime, cut flowers like roses, poppies, and daffodils can also be added to the dye pot.\u003c/p>\n\u003cp>With so many dye materials so easily accessible, Duerr started reviving old recipes and experimenting with nontoxic dyeing methods. “I don’t look at plants the same way I did before, even when I’m just walking down the sidewalk,” she says. “I start to see their color in a different way.”\u003c/p>\n\u003cfigure id=\"attachment_82575\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sasha_duerr_dyes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sasha_duerr_dyes.jpg\" alt=\"Sasha Duerr. Photo: Katelyn Toth-Fejel\" width=\"250\" height=\"344\" class=\"size-full wp-image-82575\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sasha Duerr. Photo: Katelyn Toth-Fejel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Seasonal Spectrums\u003c/strong>\u003c/p>\n\u003cp>As with cooking, working with “living color,” as Duerr calls it, demands some flexibility on the part of the dyer. “You might not be able to achieve the exact result you want every time, because it’s based on the alchemy of the landscape and the plant itself,” she says.\u003c/p>\n\u003cp>Much as the flavors of a cheese, wine, or fruit can change depending on weather, soil, and growing conditions, plant pigments also vary from season to season and year to year. One fall Duerr made a mauve dye from black olives she harvested, but the following February, fruits from the same tree produced an indigo. The next year, an abundance of rain left the trees without enough pollination, and the color was weak and diluted.\u003c/p>\n\u003cp>“It was the first time I conceptualized what people mean when they talk about a ‘bad year’ for wine,” she recalls.\u003c/p>\n\u003cp>\u003cstrong>From Waste to Wardrobe\u003c/strong>\u003c/p>\n\u003cp>Through the Permacouture Institute, Duerr works directly with farmers to repurpose materials that would otherwise wind up in the compost or burn pile. “There are a lot of parts of the plant that the farmer’s happy to get rid of,” she says. Fava greens, grown as a cover crop to put nitrogen back in the soil, make a beautiful dye, as do “volunteers” like wild fennel, nettles, and eucalyptus leaves.\u003c/p>\n\u003cfigure id=\"attachment_82576\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fabric_dyes_duerr.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fabric_dyes_duerr.jpg\" alt=\"Fabric dyes. Photo: Sasha Duerr\" width=\"250\" height=\"375\" class=\"size-full wp-image-82576\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fabric dyes. Photo: Sasha Duerr\u003c/figcaption>\u003c/figure>\n\u003cp>Duerr collaborates with chefs to produce \u003ca href=\"http://vimeo.com/28952230\" target=\"_blank\">Dinners to Dye For\u003c/a>, where the participants take part in a plant dye workshop and enjoy a meal that features the same plants, with the goal of raising awareness about sustainable fashion and food.\u003c/p>\n\u003cp>Even for sustainability-minded consumers, “slow fashion” is new territory. Moving away from mass-produced models of textile production means rethinking our attitudes about the longevity of our clothes and understanding the relationships and processes that go into producing each garment. “It’s not healthy for us to be consuming textiles the way we do, in the same way fast food isn’t healthy,” Duerr observes.\u003c/p>\n\u003cp>Using plant-based colors and repurposing old garments or fabrics can be another way of breathing new life into our wardrobes, without the drain on resources. “There’s something great about taking a piece of clothing you already have and imbuing it with newness and storytelling,” Duerr says. “In the end, what’s going to make you keep something and take care of it is an appreciation and understanding of the hands and labor that went into it.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.cuesa.org/recipe/plant-dye-avocado-pits\" target=\"_blank\">See Sasha Duerr’s recipe for making avocado pit dye.\u003c/a>\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Learn how to use plants and vegetables to make sustainable dyes.","status":"publish","parent":0,"modified":1401160816,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":922},"headData":{"title":"Harvesting the Rainbow | KQED","description":"Learn how to use plants and vegetables to make sustainable dyes.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"82572 http://blogs.kqed.org/bayareabites/?p=82572","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/27/harvesting-the-rainbow/","disqusTitle":"Harvesting the Rainbow","path":"/bayareabites/82572/harvesting-the-rainbow","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82573\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/color_wheel_duerr.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/color_wheel_duerr.jpg\" alt=\"Color wheel art. Photo: Sasha Duerr\" width=\"610\" height=\"407\" class=\"size-full wp-image-82573\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Color wheel art. Photo: Sasha Duerr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.cuesa.org/article/harvesting-rainbow\" target=\"_blank\">CUESA \u003c/a>(5/23/2014)\u003c/p>\n\u003cp>Where most people see compost, Sasha Duerr sees color. Take avocado pits, for example, which can be boiled to produce a deep-purple ink or dye. “There’s an invisible world,” says the artist and educator. “It’s satisfying to see all the spaces we’re not accessing and how much potential is there.”\u003c/p>\n\u003cp>While studying painting in art school, Duerr found that oil-based paints made her sick, so she started exploring alternatives. This led her to the world of textiles and natural dyes. With nods to Permaculture and slow food, Duerr founded the \u003ca href=\"http://www.permacouture.org/\" target=\"_blank\">Permacouture Institute\u003c/a>, an educational nonprofit dedicated to sustainable textiles and regenerative fashion design.\u003c/p>\n\u003cp>The development of synthetic dyes in the 19th century helped make textile production cheaper and less variable, but it also brought a host of environmental and health issues. Toxics such as chlorine, formaldehyde, and heavy metals are commonly used in the process of dyeing and treating textiles, making the industry one of the world’s largest polluters of fresh water.\u003c/p>\n\u003cp>“Even if you’re not eating these chemicals, they can still end up in your food because we all use the same resources,” says Duerr. “Dyes can go into the air, water, and soil, and directly into your skin through your pores, which are like tiny mouths.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A Renaissance in Color\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_82574\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/avocado_pits_duerr.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/avocado_pits_duerr.jpg\" alt=\"Avocado pits. Photo: Sasha Duerr\" width=\"250\" height=\"375\" class=\"size-full wp-image-82574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado pits. Photo: Sasha Duerr\u003c/figcaption>\u003c/figure>\n\u003cp>Plants both wild and cultivated have historically been used to make natural dyes. For example, the heirloom Hopi Blue Dye sunflower, grown by the Hopi people of the Southwest for food, oil, and dye, produces seeds with a dark purple-black pigment.\u003c/p>\n\u003cp>Many dye plants grow wild in the Bay Area, and you can find ingredients for dyes at the farmers market, such as rhubarb, artichokes, fig leaves, and nettles. (See Duerr’s \u003ca href=\"http://www.interfaceartgallery.com/index.php?/gallery-store/online-store/\" target=\"_blank\">Seasonal Color Wheel\u003c/a> or \u003ca href=\"http://www.timberpress.com/books/handbook_natural_plant_dyes/duerr/9781604690712\" target=\"_blank\">book \u003c/a>for inspiration and recipes.)\u003c/p>\n\u003cp>Dyeing presents an opportunity to use things that would otherwise be thrown away. Onion skins produce a range of gorgeous colors, depending on the mordant (a fixative used to bind dye to fabric, sometimes changing the color). Carrot tops make a vivid green hue, while artichoke leaves are a traditional green dye in France. After they have passed their prime, cut flowers like roses, poppies, and daffodils can also be added to the dye pot.\u003c/p>\n\u003cp>With so many dye materials so easily accessible, Duerr started reviving old recipes and experimenting with nontoxic dyeing methods. “I don’t look at plants the same way I did before, even when I’m just walking down the sidewalk,” she says. “I start to see their color in a different way.”\u003c/p>\n\u003cfigure id=\"attachment_82575\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sasha_duerr_dyes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sasha_duerr_dyes.jpg\" alt=\"Sasha Duerr. Photo: Katelyn Toth-Fejel\" width=\"250\" height=\"344\" class=\"size-full wp-image-82575\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sasha Duerr. Photo: Katelyn Toth-Fejel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Seasonal Spectrums\u003c/strong>\u003c/p>\n\u003cp>As with cooking, working with “living color,” as Duerr calls it, demands some flexibility on the part of the dyer. “You might not be able to achieve the exact result you want every time, because it’s based on the alchemy of the landscape and the plant itself,” she says.\u003c/p>\n\u003cp>Much as the flavors of a cheese, wine, or fruit can change depending on weather, soil, and growing conditions, plant pigments also vary from season to season and year to year. One fall Duerr made a mauve dye from black olives she harvested, but the following February, fruits from the same tree produced an indigo. The next year, an abundance of rain left the trees without enough pollination, and the color was weak and diluted.\u003c/p>\n\u003cp>“It was the first time I conceptualized what people mean when they talk about a ‘bad year’ for wine,” she recalls.\u003c/p>\n\u003cp>\u003cstrong>From Waste to Wardrobe\u003c/strong>\u003c/p>\n\u003cp>Through the Permacouture Institute, Duerr works directly with farmers to repurpose materials that would otherwise wind up in the compost or burn pile. “There are a lot of parts of the plant that the farmer’s happy to get rid of,” she says. Fava greens, grown as a cover crop to put nitrogen back in the soil, make a beautiful dye, as do “volunteers” like wild fennel, nettles, and eucalyptus leaves.\u003c/p>\n\u003cfigure id=\"attachment_82576\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fabric_dyes_duerr.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fabric_dyes_duerr.jpg\" alt=\"Fabric dyes. Photo: Sasha Duerr\" width=\"250\" height=\"375\" class=\"size-full wp-image-82576\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fabric dyes. Photo: Sasha Duerr\u003c/figcaption>\u003c/figure>\n\u003cp>Duerr collaborates with chefs to produce \u003ca href=\"http://vimeo.com/28952230\" target=\"_blank\">Dinners to Dye For\u003c/a>, where the participants take part in a plant dye workshop and enjoy a meal that features the same plants, with the goal of raising awareness about sustainable fashion and food.\u003c/p>\n\u003cp>Even for sustainability-minded consumers, “slow fashion” is new territory. Moving away from mass-produced models of textile production means rethinking our attitudes about the longevity of our clothes and understanding the relationships and processes that go into producing each garment. “It’s not healthy for us to be consuming textiles the way we do, in the same way fast food isn’t healthy,” Duerr observes.\u003c/p>\n\u003cp>Using plant-based colors and repurposing old garments or fabrics can be another way of breathing new life into our wardrobes, without the drain on resources. “There’s something great about taking a piece of clothing you already have and imbuing it with newness and storytelling,” Duerr says. “In the end, what’s going to make you keep something and take care of it is an appreciation and understanding of the hands and labor that went into it.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.cuesa.org/recipe/plant-dye-avocado-pits\" target=\"_blank\">See Sasha Duerr’s recipe for making avocado pit dye.\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82572/harvesting-the-rainbow","authors":["5484"],"categories":["bayareabites_12276","bayareabites_64","bayareabites_11028","bayareabites_60"],"tags":["bayareabites_10096","bayareabites_12344","bayareabites_13406","bayareabites_12346"],"featImg":"bayareabites_82573","label":"bayareabites"},"bayareabites_75211":{"type":"posts","id":"bayareabites_75211","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75211","score":null,"sort":[1387477120000]},"guestAuthors":[],"slug":"christmas-kale-salad-with-pomegranatetangerine-and-avocado","title":"Christmas Kale Salad with Pomegranate,Tangerine and Avocado","publishDate":1387477120,"format":"aside","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\">\u003cimg class=\"size-full wp-image-75324\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\" alt=\"Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>All Photos:\u003c/em>\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>\u003cem>Wendy Goodfriend\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Yes, I know, who needs another kale salad? There are five zillion recipes out there already. But wait, and hear me out. I have five really, really good reasons to make this salad.\u003c/p>\n\u003cp>First, this one is really, really pretty. Bet you didn’t think that would be my first reason? It is so beautifully and festively colorful that it just begs to be noticed. “hello! I’m so pretty! (wave wave)” And once you notice it, you have to try it.\u003c/p>\n\u003cfigure id=\"attachment_75348\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\">\u003cimg class=\"size-full wp-image-75348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\" alt=\"Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>And then you discover that, second, it is really, really scrumptious! Earthy kale, creamy avocado, crunchy-juicy pomegranate seeds, and sweet tangerine are all highlighted by tangy Meyer lemon and salty Parmesan. Hello!?\u003c/p>\n\u003cp>Now you’ve tasted it and you realize, “Wow, this is not only amazingly tasty but I think it is actually really, really healthy, and I like it!” So that’s the third thing. It’s actually healthy. Yep. And you can serve it not only to your vegetarian friends, but also your gluten-free friends. So your guest list is [really, really] covered (that is #4).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, woah, back up just a second...last but not least, the fifth reason you should try this kale salad is that this salad is really, really easy to make. No, it is. My 2-year-old daughter helped me make it. I am not kidding you.\u003c/p>\n\u003cp>So, there are five good reasons for you. And as a holiday bonus, I’ll tell you a few more awesome things about it. It is a perfect addition to Christmas dinner (or any dinner for that matter), nicely offsetting the richness of the other dishes on the table. Also, this recipe can easily be doubled or tripled depending on the size of your gathering.\u003c/p>\n\u003cp>I hope for all these reasons and more you try and enjoy this pretty, scrumptious, healthy, veg-and-GF-friendly, easy kale salad!\u003c/p>\n\u003cfigure id=\"attachment_75340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\">\u003cimg class=\"size-full wp-image-75340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\" alt=\"Ingredients for Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Kale, Pomegranate, Tangerine and Avocado Salad\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 bunch of cavolo nero kale\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Finely grated zest and juice of 1/2 Meyer lemon\u003c/li>\n\u003cli>About 1 Tbsp freshly grated Parmesan cheese\u003c/li>\n\u003cli>1 tsp olive oil\u003c/li>\n\u003cli>1–2 tsp good-quality balsamic vinegar\u003c/li>\n\u003cli>Heaping 1/4 cup pomegranate seeds\u003c/li>\n\u003cli>2 seedless tangerines, peeled and segments halved crosswise\u003c/li>\n\u003cli>1 ripe avocado, halved, stone removed, peeled and cut into chunks\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Strip the stems from the kale and discard. Wash the kale leaves, roughly chop, and place in a large bowl. Sprinkle with a little salt, the lemon zest, and the lemon juice. Massage the kale with your hands until it starts to look a little wilted, about 1 minute.\u003c/li>\n\u003cli>Add the Parmesan, oil, and balsamic to the kale. Toss to coat, then toss in the pomegranate seeds, tangerine slices, and avocado chunks. Toss to coat again, season with salt and pepper to taste, and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75347,75349,75335,75334,75342,75343,75344,75337,75345,75331,75330,75329\"]\u003c/p>\n\u003cfigure id=\"attachment_75336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-salad13.jpg\">\u003cimg class=\"size-full wp-image-75336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-salad13.jpg\" alt=\"Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Why do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.","status":"publish","parent":0,"modified":1543951283,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":549},"headData":{"title":"Christmas Kale Salad with Pomegranate,Tangerine and Avocado | KQED","description":"Why do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"75211 http://blogs.kqed.org/bayareabites/?p=75211","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/","disqusTitle":"Christmas Kale Salad with Pomegranate,Tangerine and Avocado","path":"/bayareabites/75211/christmas-kale-salad-with-pomegranatetangerine-and-avocado","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\">\u003cimg class=\"size-full wp-image-75324\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\" alt=\"Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>All Photos:\u003c/em>\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>\u003cem>Wendy Goodfriend\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Yes, I know, who needs another kale salad? There are five zillion recipes out there already. But wait, and hear me out. I have five really, really good reasons to make this salad.\u003c/p>\n\u003cp>First, this one is really, really pretty. Bet you didn’t think that would be my first reason? It is so beautifully and festively colorful that it just begs to be noticed. “hello! I’m so pretty! (wave wave)” And once you notice it, you have to try it.\u003c/p>\n\u003cfigure id=\"attachment_75348\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\">\u003cimg class=\"size-full wp-image-75348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\" alt=\"Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>And then you discover that, second, it is really, really scrumptious! Earthy kale, creamy avocado, crunchy-juicy pomegranate seeds, and sweet tangerine are all highlighted by tangy Meyer lemon and salty Parmesan. Hello!?\u003c/p>\n\u003cp>Now you’ve tasted it and you realize, “Wow, this is not only amazingly tasty but I think it is actually really, really healthy, and I like it!” So that’s the third thing. It’s actually healthy. Yep. And you can serve it not only to your vegetarian friends, but also your gluten-free friends. So your guest list is [really, really] covered (that is #4).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, woah, back up just a second...last but not least, the fifth reason you should try this kale salad is that this salad is really, really easy to make. No, it is. My 2-year-old daughter helped me make it. I am not kidding you.\u003c/p>\n\u003cp>So, there are five good reasons for you. And as a holiday bonus, I’ll tell you a few more awesome things about it. It is a perfect addition to Christmas dinner (or any dinner for that matter), nicely offsetting the richness of the other dishes on the table. Also, this recipe can easily be doubled or tripled depending on the size of your gathering.\u003c/p>\n\u003cp>I hope for all these reasons and more you try and enjoy this pretty, scrumptious, healthy, veg-and-GF-friendly, easy kale salad!\u003c/p>\n\u003cfigure id=\"attachment_75340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\">\u003cimg class=\"size-full wp-image-75340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\" alt=\"Ingredients for Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Kale, Pomegranate, Tangerine and Avocado Salad\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 bunch of cavolo nero kale\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Finely grated zest and juice of 1/2 Meyer lemon\u003c/li>\n\u003cli>About 1 Tbsp freshly grated Parmesan cheese\u003c/li>\n\u003cli>1 tsp olive oil\u003c/li>\n\u003cli>1–2 tsp good-quality balsamic vinegar\u003c/li>\n\u003cli>Heaping 1/4 cup pomegranate seeds\u003c/li>\n\u003cli>2 seedless tangerines, peeled and segments halved crosswise\u003c/li>\n\u003cli>1 ripe avocado, halved, stone removed, peeled and cut into chunks\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Strip the stems from the kale and discard. Wash the kale leaves, roughly chop, and place in a large bowl. Sprinkle with a little salt, the lemon zest, and the lemon juice. Massage the kale with your hands until it starts to look a little wilted, about 1 minute.\u003c/li>\n\u003cli>Add the Parmesan, oil, and balsamic to the kale. Toss to coat, then toss in the pomegranate seeds, tangerine slices, and avocado chunks. Toss to coat again, season with salt and pepper to taste, and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"75347,75349,75335,75334,75342,75343,75344,75337,75345,75331,75330,75329","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_75336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-salad13.jpg\">\u003cimg class=\"size-full wp-image-75336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-salad13.jpg\" alt=\"Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/75211/christmas-kale-salad-with-pomegranatetangerine-and-avocado","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_752","bayareabites_12744","bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_10096","bayareabites_558","bayareabites_12821","bayareabites_138","bayareabites_3050","bayareabites_12805","bayareabites_1562","bayareabites_1815","bayareabites_12806"],"featImg":"bayareabites_75323","label":"bayareabites_15122"},"bayareabites_70573":{"type":"posts","id":"bayareabites_70573","meta":{"index":"posts_1591205157","site":"bayareabites","id":"70573","score":null,"sort":[1379612060000]},"guestAuthors":[],"slug":"recipes-beyond-cuba-foods-of-latino-caribbean-cuisine","title":"Beyond Cuba: Foods Of Latino-Caribbean Cuisine","publishDate":1379612060,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_70587\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-skirtsteak.jpg\">\u003cimg class=\"size-full wp-image-70587\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-skirtsteak.jpg\" alt=\"Grilled, Marinated Skirt Steak With Chimichurri Sauce. Photo: Tom Gilbert for NPR\" width=\"1120\" height=\"839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled, Marinated Skirt Steak With Chimichurri Sauce. Photo: Tom Gilbert for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Tom Gilbert, \u003ca href=\"http://www.npr.org/2013/09/18/223403648/beyond-cuba-foods-of-latino-caribbean-cuisine\">Kitchen Window at NPR Food\u003c/a> (9/18/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#Steak\">Grilled, Marinated Skirt Steak with Chimichurri Sauce\u003c/a>, \u003ca href=\"#Rice\">White Rice And Black Beans\u003c/a>, \u003ca href=\"#Maduros\">Maduros\u003c/a> (Fried Sweet Plantains), \u003ca href=\"#salad\">Avocado Salad With Salty, Spicy Lime Dressing\u003c/a> and \u003ca href=\"#Bul\">Bul\u003c/a> (Beer and Lime Juice Shandy).\u003c/p>\n\u003cp>Looking back on my history with Latino and Caribbean food, I can see that Cuban was a gateway cuisine. Powerless in my youth before \u003cem>moro\u003c/em> rice (black beans and rice cooked together) and \u003cem>ropa vieja\u003c/em> (shredded flank steak slow-cooked in a tomato-based sauce), in middle age I became hooked on the spicy and soulful cooking of the wider Caribbean, which led to eating adventures even farther south of Key West. All of these have left their mark on my backyard grilling style.\u003c/p>\n\u003cp>It started not with a trip to Cuba or Miami, but with a subway ride to the Upper West Side of Manhattan. This was a long time ago, and there used to be many restaurants there that advertised \u003cem>comida china y criolla\u003c/em>, or Cuban-Chinese food. At first glance, this might seem to be the world's unlikeliest food fusion idea, but if you think about it, the two cuisines have some degree of overlap — rice and seafood, chilies and garlic, limes and cilantro, the centrality of pork, black beans and black bean paste, empanadas and won tons.\u003c/p>\n\u003cp>The reality was that the Chinese food at these places was dreadful. The Cuban food was mediocre at best, but for me it was a revelation. I had my first \u003cem>batido\u003c/em>, a shake made of fresh tropical fruit, milk, sugar or cane syrup and ice, put through a blender. You could get \u003cem>batidos\u003c/em> made from papaya and mango, and exotic (to me) flavors such as \u003cem>mamey\u003c/em> and \u003cem>guanabana\u003c/em>. I developed a passion for earthy black beans and Cuban sandwiches and pork shoulder roasted until you could carve it with a butter knife and its perfect partner, \u003cem>maduros\u003c/em> (pan-fried ultra-sweet plantains). I can still taste the \u003cem>café con leche\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I followed my stomach across the Hudson River to Union City, N.J., where Bergenline Avenue ran through the center of the largest Cuban-American community outside of Florida. These were the good old days, when you could light up a cigar after dinner in a restaurant, at least in Union City. (One Cuban place had a sign reading: \"Thank You for Smoking\"). Today, the Cuban community is dwindling, and the state has all but driven the cigar shops out of existence, but you can still find great food — not all of it Cuban. Thanks to the American cycle of assimilation and immigration, Union City and surrounding areas have become more multicultural and more multiculinary. Puerto Rican \u003cem>pasteles\u003c/em>, Dominican \u003cem>mofongo\u003c/em> and Salvadoran \u003cem>pupusas\u003c/em> are crashing the party.\u003c/p>\n\u003cp>This reflects a trend that is evident even in Cuban-dominated Miami. When I traveled to Miami in the 1980s and 1990s, I came in search of the El Dorado of Cuban cuisine — and no doubt found it — but Miami surprised me by widening my eating horizons to include Argentinian grills and Jamaican jerk places and Haitian barbecue joints. These cuisines co-exist, but they also interact, as kitchens and menus cross-pollinate. This makes profound sense — a lot more sense than Cuban-Chinese food — because Caribbean and Latino cooking are already fusion cuisines, with roots in Spain, Africa, the New World, the Canary Islands and even the Middle East.\u003c/p>\n\u003cp>In Miami, I had chimichurri sauce — the classic Argentine accompaniment to grilled beef — for the first time (oddly enough, at a Nicaraguan place), which I remember the way most people remember their first kiss. Unlike young love, however, the joy of a good steak with chimichurri — maybe with some rice and beans and \u003cem>maduros\u003c/em> on the side — can be rediscovered and relived forever.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"Steak\">\u003c/a>Grilled, Marinated Skirt Steak\u003c/strong> W\u003cstrong>ith Chimichurri Sauce\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Marinating meat in citrus (here, bitter orange juice), onions or garlic, cilantro and various spices is a technique classically used in Cuban cooking with pork shoulder or whole suckling pig. It works just as well with steak, especially skirt and other wide-grained cuts that can use a bit of tenderizing.\u003c/em> \u003cem>Wood charcoal is the best choice for a very hot, dry fire.\u003c/em> \u003cem>Cultural note: Even though \u003c/em>chimichurri \u003cem>sauce comes from Argentina, my Argentinian relatives absolutely cannot wrap their minds around marinating skirt steak in these strong flavors — or anything else. I ignore them and so can you.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chimichurri Sauce\u003c/strong>\u003c/p>\n\u003cp>1 cup parsley and 1 cup cilantro, finely chopped\u003c/p>\n\u003cp>1/4 cup red onion, very finely chopped\u003c/p>\n\u003cp>1/3 cup flavorful extra virgin olive oil\u003c/p>\n\u003cp>1 or 2 garlic cloves, smashed, salted and worked into a paste\u003c/p>\n\u003cp>1 pinch of hot pepper flakes (optional)\u003c/p>\n\u003cp>1 teaspoon lime juice\u003c/p>\n\u003cp>1 teaspoon red wine vinegar\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Marinade\u003c/strong>\u003c/p>\n\u003cp>2 cloves of garlic, smashed\u003c/p>\n\u003cp>1 teaspoon dried oregano\u003c/p>\n\u003cp>1/4 cup olive oil, plus more for brushing\u003c/p>\n\u003cp>2 cups bitter orange (\u003cem>naranja agria\u003c/em>) juice (available bottled in Latino markets)*\u003c/p>\n\u003cp>1 medium Spanish onion, thinly sliced\u003c/p>\n\u003cp>1/2 bunch cilantro\u003c/p>\n\u003cp>2 1/2 pounds skirt steak\u003c/p>\n\u003cp>Combine chimichurri sauce ingredients and refrigerate or let stand (this can be done hours to days ahead of time).\u003c/p>\n\u003cp>Combine marinade ingredients and pour over skirt steaks in a covered container or zip-lock bag. Marinate for at least 2 to 3 hours and no more than a day or two.**\u003c/p>\n\u003cp>Start fire 1 1/2 hours to 1 hour and 45 minutes before cooking. Charcoal must be white and grates extremely hot before steaks are put on grill. Remove steaks from marinade and pat dry; brush lightly with olive oil. Discard marinade.\u003c/p>\n\u003cp>Grill steaks close to coals so that they develop a dark crust without burning, while leaving the center rare. This usually takes 10 to 20 minutes. After taking them off the grill, brush steaks with a little chimichurri, salt to taste and let them stand on a cutting board for at least 10 minutes.\u003c/p>\n\u003cp>Be sure to slice the meat across — not with — the (rather wide) grain. Serve the remaining chimichurri on the side.\u003c/p>\n\u003cp>* A good substitute for bitter orange juice is a 50-50 mix of sweet orange juice and lime juice.\u003c/p>\n\u003cp>** You can save time by freezing the skirt steaks and the marinade ahead of time in zip-lock bags, immersing them in cold water to defrost several hours before you grill.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"Rice\">\u003c/a>White Rice And Black Beans\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>The challenge of working with dried beans is not only to surround them with flavor, but to cook flavor \u003c/em>into\u003cem> them as well. I know of two ways to do this: long, slow cooking with onions and other vegetables in water or stock flavored with herbs and spices; and cooking them in a pressure cooker. The recipe below, using a pressure cooker, is unconventional, but it works very well and saves hours of cooking, as well as the overnight pre-soak that many dried beans require.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_70586\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-rice-and-beans.jpg\">\u003cimg class=\"size-full wp-image-70586\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-rice-and-beans.jpg\" alt=\"White Rice And Black Beans. Photo: Tom Gilbert for NPR\" width=\"462\" height=\"346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White Rice And Black Beans. Photo: Tom Gilbert for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1 medium Spanish onion, studded with 2 dozen cloves\u003c/p>\n\u003cp>1/2 pound dried black beans\u003c/p>\n\u003cp>1 chipotle or other dried chili pepper\u003c/p>\n\u003cp>1 cinnamon stick\u003c/p>\n\u003cp>1 smoked ham hock\u003c/p>\n\u003cp>Long-grain white rice (optional)\u003c/p>\n\u003cp>Place all ingredients in a pressure cooker; add 1 cup water.\u003c/p>\n\u003cp>Cook until beans are soft and edible. The time will vary quite a bit, depending on the cooking temperature and equipment; you may have to experiment. Chop meat from ham hock and add to beans. Discard onion and all other ingredients.\u003c/p>\n\u003cp>Salt and pepper to taste.\u003c/p>\n\u003cp>Serve with long-grain white rice.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"Maduros\">\u003c/a>Maduros (Fried Sweet Plantains)\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Plantains when fried ripe are called \u003c/em>maduros\u003cem>; when fried unripe they are known as \u003c/em>tostones\u003cem>. \u003c/em>Tostones\u003cem> can be delicious in the same way as good French fries, but the sweetness and slight crunch of fried \u003c/em>maduros\u003cem> are an amazing complement to roasted and grilled meat. Sweet plantains can be ripened on the kitchen counter in warm weather as long as the humidity is not too low. Otherwise, put them in a paper bag in a warm spot. As sold in the store, they will usually be bright yellow and almost mistakable for bananas. They will only achieve the proper sweetness, however, after a week or so, when the peel is alarmingly wrinkled and black, with white mold spots.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_70585\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-maduro.jpg\">\u003cimg class=\"size-full wp-image-70585\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-maduro.jpg\" alt=\"Maduros (Fried Sweet Plantains). Photo: Tom Gilbert for NPR\" width=\"1120\" height=\"745\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maduros (Fried Sweet Plantains). Photo: Tom Gilbert for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>4 ripe sweet plantains, peeled, cut in half lengthwise and quartered, also lengthwise.\u003c/p>\n\u003cp>1/4 cup vegetable oil\u003c/p>\n\u003cp>Heat corn or vegetable oil in a skillet large enough that the plantain pieces are not crowded, until a small piece of bread dropped into the hot oil sizzles a bit.\u003c/p>\n\u003cp>Add plantain sections, turning once after underside is browned.\u003c/p>\n\u003cp>When both sides are nicely caramelized, drain on a rack or newspaper for a few seconds and serve immediately.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"salad\">\u003c/a>Avocado Salad With Salty, Spicy Lime Dressing\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Many Caribbean and Latino cooks make salads and garnishes featuring the pairing of onion and avocado, which have rich and soft textures that play against the piquant crunch of red onion, the aroma of cilantro, the bite of salt and the tartness of lime juice. I like to add a little garlic, a dash of hot sauce and tomatoes as well.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_70589\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-avocado-salad.jpg\">\u003cimg class=\"size-full wp-image-70589\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-avocado-salad.jpg\" alt=\"Avocado Salad With Salty, Spicy Lime Dressing. Photo: Tom Gilbert for NPR\" width=\"1120\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado Salad With Salty, Spicy Lime Dressing. Photo: Tom Gilbert for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1/4 cup olive oil\u003c/p>\n\u003cp>Juice of 1 lime\u003c/p>\n\u003cp>1 dash hot pepper sauce\u003c/p>\n\u003cp>1 clove garlic\u003c/p>\n\u003cp>Salt and pepper, to taste\u003c/p>\n\u003cp>2 ripe avocados, thickly sliced\u003c/p>\n\u003cp>2 medium tomatoes, thickly sliced\u003c/p>\n\u003cp>Several sprigs cilantro, chopped\u003c/p>\n\u003cp>1 medium red onion, thinly sliced\u003c/p>\n\u003cp>Prepare dressing by mixing in a jar olive oil, lime juice, hot sauce, mashed garlic and salt and pepper to taste. Be liberal with the salt.\u003c/p>\n\u003cp>In a salad bowl, combine avocado, tomato, cilantro and onion. Add the dressing and toss.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"Bul\">\u003c/a>Bul (Beer And Lime Juice Shandy)\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>The first few times I drank \u003c/em>bul\u003cem>, I could have sworn it contained rum — and possibly also other kinds of alcohol. There is something about the way these ingredients work together that makes you think the final product is far stronger and more complex than it really is.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_70584\" class=\"wp-caption aligncenter\" style=\"max-width: 441px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-bul.jpg\">\u003cimg class=\"size-full wp-image-70584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-bul.jpg\" alt=\"Bul (Beer And Lime Juice Shandy). Photo: Tom Gilbert for NPR\" width=\"441\" height=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bul (Beer And Lime Juice Shandy). Photo: Tom Gilbert for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>2 bottles lager beer\u003c/p>\n\u003cp>1/2 cup sugar\u003c/p>\n\u003cp>Juice of two limes\u003c/p>\n\u003cp>Ice cubes\u003c/p>\n\u003cp>1 lime slice and 1 sprig of mint\u003c/p>\n\u003cp>Combine all ingredients except lime slice and mint in blender; add ice cubes to nearly fill.\u003c/p>\n\u003cp>Blend until ice is finely chopped. Pour into pitcher and garnish with lime and mint.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nTom Gilbert writes about food, baseball, politics and the history of New York City. A longtime resident of Greenpoint, Brooklyn, where he is a notorious home cook, Tom knows the good food places in three NYC boroughs and several Italian regions; he can eat in eight languages and talk about eating in five.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"For one food writer, Cuban food was a gateway cuisine to the spicy and soulful cooking of the Caribbean and points farther south. From Argentinian grills and Jamaican jerk places to Haitian barbecue joints, these cuisines co-exist and interact, as kitchens and menus cross-pollinate.","status":"publish","parent":0,"modified":1551221831,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":79,"wordCount":1858},"headData":{"title":"Beyond Cuba: Foods Of Latino-Caribbean Cuisine | KQED","description":"For one food writer, Cuban food was a gateway cuisine to the spicy and soulful cooking of the Caribbean and points farther south. From Argentinian grills and Jamaican jerk places to Haitian barbecue joints, these cuisines co-exist and interact, as kitchens and menus cross-pollinate.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"70573 http://blogs.kqed.org/bayareabites/?p=70573","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/19/recipes-beyond-cuba-foods-of-latino-caribbean-cuisine/","disqusTitle":"Beyond Cuba: Foods Of Latino-Caribbean Cuisine","nprByline":"Tom Gilbert","nprStoryId":"223403648","nprApiLink":"http://api.npr.org/query?id=223403648&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/09/18/223403648/beyond-cuba-foods-of-latino-caribbean-cuisine?ft=3&f=223403648","nprRetrievedStory":"1","nprPubDate":"Wed, 18 Sep 2013 12:24:00 -0400","nprStoryDate":"Wed, 18 Sep 2013 00:02:00 -0400","nprLastModifiedDate":"Wed, 18 Sep 2013 12:24:22 -0400","path":"/bayareabites/70573/recipes-beyond-cuba-foods-of-latino-caribbean-cuisine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70587\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-skirtsteak.jpg\">\u003cimg class=\"size-full wp-image-70587\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-skirtsteak.jpg\" alt=\"Grilled, Marinated Skirt Steak With Chimichurri Sauce. Photo: Tom Gilbert for NPR\" width=\"1120\" height=\"839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled, Marinated Skirt Steak With Chimichurri Sauce. Photo: Tom Gilbert for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Tom Gilbert, \u003ca href=\"http://www.npr.org/2013/09/18/223403648/beyond-cuba-foods-of-latino-caribbean-cuisine\">Kitchen Window at NPR Food\u003c/a> (9/18/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#Steak\">Grilled, Marinated Skirt Steak with Chimichurri Sauce\u003c/a>, \u003ca href=\"#Rice\">White Rice And Black Beans\u003c/a>, \u003ca href=\"#Maduros\">Maduros\u003c/a> (Fried Sweet Plantains), \u003ca href=\"#salad\">Avocado Salad With Salty, Spicy Lime Dressing\u003c/a> and \u003ca href=\"#Bul\">Bul\u003c/a> (Beer and Lime Juice Shandy).\u003c/p>\n\u003cp>Looking back on my history with Latino and Caribbean food, I can see that Cuban was a gateway cuisine. Powerless in my youth before \u003cem>moro\u003c/em> rice (black beans and rice cooked together) and \u003cem>ropa vieja\u003c/em> (shredded flank steak slow-cooked in a tomato-based sauce), in middle age I became hooked on the spicy and soulful cooking of the wider Caribbean, which led to eating adventures even farther south of Key West. All of these have left their mark on my backyard grilling style.\u003c/p>\n\u003cp>It started not with a trip to Cuba or Miami, but with a subway ride to the Upper West Side of Manhattan. This was a long time ago, and there used to be many restaurants there that advertised \u003cem>comida china y criolla\u003c/em>, or Cuban-Chinese food. At first glance, this might seem to be the world's unlikeliest food fusion idea, but if you think about it, the two cuisines have some degree of overlap — rice and seafood, chilies and garlic, limes and cilantro, the centrality of pork, black beans and black bean paste, empanadas and won tons.\u003c/p>\n\u003cp>The reality was that the Chinese food at these places was dreadful. The Cuban food was mediocre at best, but for me it was a revelation. I had my first \u003cem>batido\u003c/em>, a shake made of fresh tropical fruit, milk, sugar or cane syrup and ice, put through a blender. You could get \u003cem>batidos\u003c/em> made from papaya and mango, and exotic (to me) flavors such as \u003cem>mamey\u003c/em> and \u003cem>guanabana\u003c/em>. I developed a passion for earthy black beans and Cuban sandwiches and pork shoulder roasted until you could carve it with a butter knife and its perfect partner, \u003cem>maduros\u003c/em> (pan-fried ultra-sweet plantains). I can still taste the \u003cem>café con leche\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I followed my stomach across the Hudson River to Union City, N.J., where Bergenline Avenue ran through the center of the largest Cuban-American community outside of Florida. These were the good old days, when you could light up a cigar after dinner in a restaurant, at least in Union City. (One Cuban place had a sign reading: \"Thank You for Smoking\"). Today, the Cuban community is dwindling, and the state has all but driven the cigar shops out of existence, but you can still find great food — not all of it Cuban. Thanks to the American cycle of assimilation and immigration, Union City and surrounding areas have become more multicultural and more multiculinary. Puerto Rican \u003cem>pasteles\u003c/em>, Dominican \u003cem>mofongo\u003c/em> and Salvadoran \u003cem>pupusas\u003c/em> are crashing the party.\u003c/p>\n\u003cp>This reflects a trend that is evident even in Cuban-dominated Miami. When I traveled to Miami in the 1980s and 1990s, I came in search of the El Dorado of Cuban cuisine — and no doubt found it — but Miami surprised me by widening my eating horizons to include Argentinian grills and Jamaican jerk places and Haitian barbecue joints. These cuisines co-exist, but they also interact, as kitchens and menus cross-pollinate. This makes profound sense — a lot more sense than Cuban-Chinese food — because Caribbean and Latino cooking are already fusion cuisines, with roots in Spain, Africa, the New World, the Canary Islands and even the Middle East.\u003c/p>\n\u003cp>In Miami, I had chimichurri sauce — the classic Argentine accompaniment to grilled beef — for the first time (oddly enough, at a Nicaraguan place), which I remember the way most people remember their first kiss. Unlike young love, however, the joy of a good steak with chimichurri — maybe with some rice and beans and \u003cem>maduros\u003c/em> on the side — can be rediscovered and relived forever.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"Steak\">\u003c/a>Grilled, Marinated Skirt Steak\u003c/strong> W\u003cstrong>ith Chimichurri Sauce\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Marinating meat in citrus (here, bitter orange juice), onions or garlic, cilantro and various spices is a technique classically used in Cuban cooking with pork shoulder or whole suckling pig. It works just as well with steak, especially skirt and other wide-grained cuts that can use a bit of tenderizing.\u003c/em> \u003cem>Wood charcoal is the best choice for a very hot, dry fire.\u003c/em> \u003cem>Cultural note: Even though \u003c/em>chimichurri \u003cem>sauce comes from Argentina, my Argentinian relatives absolutely cannot wrap their minds around marinating skirt steak in these strong flavors — or anything else. I ignore them and so can you.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chimichurri Sauce\u003c/strong>\u003c/p>\n\u003cp>1 cup parsley and 1 cup cilantro, finely chopped\u003c/p>\n\u003cp>1/4 cup red onion, very finely chopped\u003c/p>\n\u003cp>1/3 cup flavorful extra virgin olive oil\u003c/p>\n\u003cp>1 or 2 garlic cloves, smashed, salted and worked into a paste\u003c/p>\n\u003cp>1 pinch of hot pepper flakes (optional)\u003c/p>\n\u003cp>1 teaspoon lime juice\u003c/p>\n\u003cp>1 teaspoon red wine vinegar\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Marinade\u003c/strong>\u003c/p>\n\u003cp>2 cloves of garlic, smashed\u003c/p>\n\u003cp>1 teaspoon dried oregano\u003c/p>\n\u003cp>1/4 cup olive oil, plus more for brushing\u003c/p>\n\u003cp>2 cups bitter orange (\u003cem>naranja agria\u003c/em>) juice (available bottled in Latino markets)*\u003c/p>\n\u003cp>1 medium Spanish onion, thinly sliced\u003c/p>\n\u003cp>1/2 bunch cilantro\u003c/p>\n\u003cp>2 1/2 pounds skirt steak\u003c/p>\n\u003cp>Combine chimichurri sauce ingredients and refrigerate or let stand (this can be done hours to days ahead of time).\u003c/p>\n\u003cp>Combine marinade ingredients and pour over skirt steaks in a covered container or zip-lock bag. Marinate for at least 2 to 3 hours and no more than a day or two.**\u003c/p>\n\u003cp>Start fire 1 1/2 hours to 1 hour and 45 minutes before cooking. Charcoal must be white and grates extremely hot before steaks are put on grill. Remove steaks from marinade and pat dry; brush lightly with olive oil. Discard marinade.\u003c/p>\n\u003cp>Grill steaks close to coals so that they develop a dark crust without burning, while leaving the center rare. This usually takes 10 to 20 minutes. After taking them off the grill, brush steaks with a little chimichurri, salt to taste and let them stand on a cutting board for at least 10 minutes.\u003c/p>\n\u003cp>Be sure to slice the meat across — not with — the (rather wide) grain. Serve the remaining chimichurri on the side.\u003c/p>\n\u003cp>* A good substitute for bitter orange juice is a 50-50 mix of sweet orange juice and lime juice.\u003c/p>\n\u003cp>** You can save time by freezing the skirt steaks and the marinade ahead of time in zip-lock bags, immersing them in cold water to defrost several hours before you grill.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"Rice\">\u003c/a>White Rice And Black Beans\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>The challenge of working with dried beans is not only to surround them with flavor, but to cook flavor \u003c/em>into\u003cem> them as well. I know of two ways to do this: long, slow cooking with onions and other vegetables in water or stock flavored with herbs and spices; and cooking them in a pressure cooker. The recipe below, using a pressure cooker, is unconventional, but it works very well and saves hours of cooking, as well as the overnight pre-soak that many dried beans require.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_70586\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-rice-and-beans.jpg\">\u003cimg class=\"size-full wp-image-70586\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-rice-and-beans.jpg\" alt=\"White Rice And Black Beans. Photo: Tom Gilbert for NPR\" width=\"462\" height=\"346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White Rice And Black Beans. Photo: Tom Gilbert for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1 medium Spanish onion, studded with 2 dozen cloves\u003c/p>\n\u003cp>1/2 pound dried black beans\u003c/p>\n\u003cp>1 chipotle or other dried chili pepper\u003c/p>\n\u003cp>1 cinnamon stick\u003c/p>\n\u003cp>1 smoked ham hock\u003c/p>\n\u003cp>Long-grain white rice (optional)\u003c/p>\n\u003cp>Place all ingredients in a pressure cooker; add 1 cup water.\u003c/p>\n\u003cp>Cook until beans are soft and edible. The time will vary quite a bit, depending on the cooking temperature and equipment; you may have to experiment. Chop meat from ham hock and add to beans. Discard onion and all other ingredients.\u003c/p>\n\u003cp>Salt and pepper to taste.\u003c/p>\n\u003cp>Serve with long-grain white rice.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"Maduros\">\u003c/a>Maduros (Fried Sweet Plantains)\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Plantains when fried ripe are called \u003c/em>maduros\u003cem>; when fried unripe they are known as \u003c/em>tostones\u003cem>. \u003c/em>Tostones\u003cem> can be delicious in the same way as good French fries, but the sweetness and slight crunch of fried \u003c/em>maduros\u003cem> are an amazing complement to roasted and grilled meat. Sweet plantains can be ripened on the kitchen counter in warm weather as long as the humidity is not too low. Otherwise, put them in a paper bag in a warm spot. As sold in the store, they will usually be bright yellow and almost mistakable for bananas. They will only achieve the proper sweetness, however, after a week or so, when the peel is alarmingly wrinkled and black, with white mold spots.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_70585\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-maduro.jpg\">\u003cimg class=\"size-full wp-image-70585\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-maduro.jpg\" alt=\"Maduros (Fried Sweet Plantains). Photo: Tom Gilbert for NPR\" width=\"1120\" height=\"745\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maduros (Fried Sweet Plantains). Photo: Tom Gilbert for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>4 ripe sweet plantains, peeled, cut in half lengthwise and quartered, also lengthwise.\u003c/p>\n\u003cp>1/4 cup vegetable oil\u003c/p>\n\u003cp>Heat corn or vegetable oil in a skillet large enough that the plantain pieces are not crowded, until a small piece of bread dropped into the hot oil sizzles a bit.\u003c/p>\n\u003cp>Add plantain sections, turning once after underside is browned.\u003c/p>\n\u003cp>When both sides are nicely caramelized, drain on a rack or newspaper for a few seconds and serve immediately.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"salad\">\u003c/a>Avocado Salad With Salty, Spicy Lime Dressing\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Many Caribbean and Latino cooks make salads and garnishes featuring the pairing of onion and avocado, which have rich and soft textures that play against the piquant crunch of red onion, the aroma of cilantro, the bite of salt and the tartness of lime juice. I like to add a little garlic, a dash of hot sauce and tomatoes as well.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_70589\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-avocado-salad.jpg\">\u003cimg class=\"size-full wp-image-70589\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-avocado-salad.jpg\" alt=\"Avocado Salad With Salty, Spicy Lime Dressing. Photo: Tom Gilbert for NPR\" width=\"1120\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado Salad With Salty, Spicy Lime Dressing. Photo: Tom Gilbert for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1/4 cup olive oil\u003c/p>\n\u003cp>Juice of 1 lime\u003c/p>\n\u003cp>1 dash hot pepper sauce\u003c/p>\n\u003cp>1 clove garlic\u003c/p>\n\u003cp>Salt and pepper, to taste\u003c/p>\n\u003cp>2 ripe avocados, thickly sliced\u003c/p>\n\u003cp>2 medium tomatoes, thickly sliced\u003c/p>\n\u003cp>Several sprigs cilantro, chopped\u003c/p>\n\u003cp>1 medium red onion, thinly sliced\u003c/p>\n\u003cp>Prepare dressing by mixing in a jar olive oil, lime juice, hot sauce, mashed garlic and salt and pepper to taste. Be liberal with the salt.\u003c/p>\n\u003cp>In a salad bowl, combine avocado, tomato, cilantro and onion. Add the dressing and toss.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"Bul\">\u003c/a>Bul (Beer And Lime Juice Shandy)\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>The first few times I drank \u003c/em>bul\u003cem>, I could have sworn it contained rum — and possibly also other kinds of alcohol. There is something about the way these ingredients work together that makes you think the final product is far stronger and more complex than it really is.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_70584\" class=\"wp-caption aligncenter\" style=\"max-width: 441px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-bul.jpg\">\u003cimg class=\"size-full wp-image-70584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-bul.jpg\" alt=\"Bul (Beer And Lime Juice Shandy). Photo: Tom Gilbert for NPR\" width=\"441\" height=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bul (Beer And Lime Juice Shandy). Photo: Tom Gilbert for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>2 bottles lager beer\u003c/p>\n\u003cp>1/2 cup sugar\u003c/p>\n\u003cp>Juice of two limes\u003c/p>\n\u003cp>Ice cubes\u003c/p>\n\u003cp>1 lime slice and 1 sprig of mint\u003c/p>\n\u003cp>Combine all ingredients except lime slice and mint in blender; add ice cubes to nearly fill.\u003c/p>\n\u003cp>Blend until ice is finely chopped. Pour into pitcher and garnish with lime and mint.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nTom Gilbert writes about food, baseball, politics and the history of New York City. A longtime resident of Greenpoint, Brooklyn, where he is a notorious home cook, Tom knows the good food places in three NYC boroughs and several Italian regions; he can eat in eight languages and talk about eating in five.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/70573/recipes-beyond-cuba-foods-of-latino-caribbean-cuisine","authors":["byline_bayareabites_70573"],"categories":["bayareabites_10916","bayareabites_12"],"tags":["bayareabites_10096","bayareabites_12428","bayareabites_16311","bayareabites_16312","bayareabites_12429"],"featImg":"bayareabites_70588","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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