Avocados from Peru Monumental Summer eBook

MONUMENTAL SUMMER stylish entertaining

spectacular sandwiches

the power of picnics

divine dressings

the sweet side of avocados

HELLO SUMMER! entertaining tips for sizzling soirees

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fresh recipes

inside:

Chef Martin Morales

learn more about the international culinary personality. page 3

Picnic Basics

recipes and tips to pump up your picnic prowess. page 4

Party Bites

let avocados add life to your summer entertaining. page 6

Everyday Summer

summers on the go need sandwich ideas loaded with fresh summer avocados from Peru. page 10

Just what is it that makes Avocados from Peru so special?

In a word, it’s Peru.

Our avocados are raised in the totally unique environment of our coastal plains and mountain valleys, cradled between the Pacific Ocean and the mighty Andes mountains. Because Peru is so close to the Equator our orchards enjoy long sunny days, moderate rain and consistently mild temperatures without risk of harmful freezes. The rich, sandy soil is irrigated by the fresh, pure mountain water.

Truly, this is heaven on earth for avocados.

Combine this one-of-a-kind environment with an agricultural heritage literally thousands of years old and the world’s most advanced agricultural practices and you can easily understand why avocados from Peru are the world’s standard.

ETTIENE MEDIA SAVOUR IMAGERY ©2015 | ALL RIGHTS RESERVED

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PERU’S FLAVOR AMBASSADOR

Y

ou may have noticed that the cuisine of Peru has become one of the world’s hottest culinary cultures. A good dollop of the credit for that has to go to the founder and general manager of Ceviche and Andina restaurants in London, Chef Martin Morales.

Although he began to cook at age 11, Chef Martin’s first international success was not in cooking, but in music.

The child of a Peruvian mother and an English father, he became head of Disney Music, introducing Europe to artists like Jonas Brothers, Miley Cyrus, Demi Lovato and Selena Gomez.

You’d think that kind of success would be a tough act to follow, but the Music Producer transitioned to the Chef Martin Morales Restaurateur seamlessly, opening Ceviche and then Andina to great acclaim in London. Morales describes Ceviche as “a serious business where everything is served with a large slice of chica. Chica means playful or cheeky and it shimmers through everything we do.”

As if to prove his point, Chef Martin’s cookbook, “Ceviche: Peruvian Kitchen,” is the Sunday Times’ Cookbook of the Year. And recently, London Times food writer Giles Coren commented on Andina, “…brilliant. I never want to go anyplace else again.”

connect with Chef Morales

EAT HEALTHY, NOT HEAVY A nutritious superfood, Avocados from Peru are great in summer salads, burgers on the grill or all by themselves.

This naturally nutrient dense fruit provides nearly 20 vitamins, minerals and other nutrients with relatively few calories. They are sodium and cholesterol free and they contain the same good fats as nuts and olive oil. In fact, Avocados from Peru are even a great first food for babies! And since creamy, delicious avocados are so satisfying to eat, they’ll fill you up but they won’t slow you down.

HEALTHY LIFESTYLE

GREAT FOR YOUR EYES

GOOD FATS

Did you know that Avocados are virtually the only fruit that contain monounsaturated fats which can contribute to a heart healthy diet?

An ounce of Avocado contains 81 micrograms of lutein; lutein can help protect against cataracts and macular degeneration.

Avocados contain unsaturated “good” fats that are associated with improved, lower blood cholesterol levels.

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PICNIC BASICS PACK THE PERFECT PICNIC • Avoid over packing.

• Pack a lined blanket.

• Use insulated bags to keep foods fresh.

• Create a picnic playlist.

• Use bamboo plates and cutlery.

• Pack trash bags and wipes for clean up.

• Citronella keeps pesky mosquitos away.

• Bring along travel games.

• Sprinkle baby powder to ward off ants.

Everyone loves the classic olive oil, lemon juice and avocado dressing – so simple it never disappoints.

But with a few added ingredients you can give your favorite summer salad a monumental twist.

EASY AS

1 -2-3

1 2 3 Add everything but oil to a blender and blend until smooth.

Reduce speed and add oil last by slowly drizzling into dressing for a smooth result.

Hold off on dressing your salad until you unpack your picnic.

ADOBO AVOCADO VINAIGRETTE 1 ripe Avocado from Peru 1 tablespoon fresh lime juice 1 tablespoon adobo sauce pinch of salt 1 garlic clove, roasted 4 tablespoons grapeseed oil 1 tablespoon water 1 tablespoon white wine vinegar

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CREAMY AVOCADO DRESSING 1 ripe Avocado from Peru 1 cup packed fresh cilantro ½ cup plain Greek yogurt 1 clove garlic, minced 1 tablespoon lime juice ½ teaspoon salt ⅓ cup of extra virgin olive oil

TOMATO AVOCADO DRESSING 1 ripe Avocado from Peru 2 Roma tomatoes ¼ cup fresh basil 2 lemons, juiced 1-2 tablespoons olive oil pinch of salt

AVOCADO RANCH DRESSING 1 ripe Avocado from Peru 1 clove garlic, minced 1 teaspoon fresh dill 1 teaspoon fresh flat leaf parsley ⅔ cup buttermilk ¼ cup sour cream 1 green onion 2 tablespoons fresh lemon juice 2 tablespoons olive oil pinch of salt freshly ground black pepper to taste

SWEET AVOCADO DRESSING 1 ripe Avocado from Peru 2 tablespoons lemon juice 2 tablespoons rice vinegar 2 tablespoons olive oil 1 garlic clove, minced 1 tablespoon honey ¼- ½ cup water pinch of salt

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FRENCH LENTIL, KAMUT, AND AVOCADO SALAD WITH BASIL DRESSING INGREDIENTS ½ cup French lentils 3-4 cups water or vegetable broth ½ cup kamut berries, soaked overnight and drained 4-5 cups arugula and/or other mixed greens 1 fennel bulb, sliced 3 carrots, peeled in strips 3 radishes, julienned 1 cucumber, julienned 1 tomato, diced 3 green onions, sliced 2 tablespoons pumpkin seeds, toasted, plus more for garnish 2 teaspoons flaxseeds, plus more for garnish 3-4 avocados Basil Dressing: ¼ cup olive oil 2-3 cloves garlic 2 tablespoons fresh basil ¼ teaspoon salt, or to taste

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2 hrs

INSTRUCTIONS In a medium saucepan, bring lentils and water or vegetable broth to a boil and simmer until lentils are slightly tender. Drain and allow to cool.

In a medium saucepan, bring kamut berries to boil in 1½ cups water or vegetable broth. Decrease the heat to maintain a simmer, cover, and cook until the kamut berries are tender, but still slightly chewy, 50 to 60 minutes. Remove from heat. Drain any remaining liquid and allow to cool.

To make the basil dressing: In a mini food processor blend the oil, garlic, fresh basil, and salt.

Once the lentils and kamut have cooled, make the salad. In a large bowl, add greens, fennel, carrots, radishes, cucumbers, tomatoes, green onions, pumpkin seeds, and flaxseeds. Gradually add basil dressing, keeping in mind you may not use all of it.

Toss to combine. Taste and adjust for salt. Let salad sit at room temperature for 10 minutes to allow the flavors to come together.

Toss again before serving; serve with ½ sliced avocado on top of each salad. Sprinkle with pumpkin seeds and flaxseeds, and drizzle with more basil oil dressing.

Note: When using kamut, don’t forget to soak overnight in advance.

If you have difficulty finding kamut berries, you can substitute farro, spelt, or wheat berries.

FIND MORE PICNIC FRIENDLY AVOCADO RECIPES AT

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AVOCADO HUMMUS

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INGREDIENTS 15 ounce can of unsalted garbanzo beans, drained 1 ripe Avocado from Peru 1 clove of garlic ½ cup water 2 tablespoons tahini juice of one lemon (2-3 tablespoons depending on lemon) 2 tablespoons olive oil ¾ teaspoon salt ¼ teaspoon black pepper 1½ teaspoons cumin red pepper flakes to taste

Spread the love this summer with a fresh Avocado Hummus.

One taste and you will be spreading this over anything within arms reach. Great with veggies, crackers, chips, or our favorite... a burger hot off the grill.

INSTRUCTIONS Grind garbanzo beans and garlic for 5 or 6 pulses in a food processor or blender.

Add the remaining ingredients and blend until smooth and creamy.

Top with a drizzle of olive oil and a sprinkling of crushed red pepper flakes.

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PARTY BITES

Effortless summer style is as easy as a great meal, simple decorative elements and the company of good friends. It’s not about jumping on the latest trend but finding a way to blend summer trends into your personal style. Whether it be a food trend or a decorative trend, there are so many ways to keep your summer parties fresh and effortless without compromising on your signature style.

MORE 5

WAYS

TO STUFF

AN AVOCADO:

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ASIAN SLAW STUFFED AVOCADO INGREDIENTS 2 ripe Avocados from Peru ½ cup of thinly sliced white cabbage ½ cup of thinly sliced red cabbage ½ cup of thinly sliced carrots ½ cup of thinly sliced broccoli stalks ¼ cup of thinly sliced red onion ½ cup of wasabi peas ¼ cup of cilantro

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DRESSING For the dressing 1 teaspoon of wasabi paste 1 teaspoon of plain yogurt 2 teaspoons toasted sesame oil 2 teaspoons soy sauce 1 tablespoon of rice wine vinegar 1/3 cup fresh lime juice 1/3 cup of grapeseed oil 1 teaspoon of freshly grated ginger 1 teaspoon of freshly grated garlic Pinch of salt, to taste

BLT Quinoa Salad Ceviche Chicken Salad Corn Salsa

INSTRUCTIONS Make the dressing by adding all of the dressing ingredients to a small bowl and mixing well.

Add slaw ingredients to a large mixing bowl. Add the dressing and lightly toss. Spoon the slaw into pitted avocado halves and serve.

QUINOA STUFFED PERUVIAN AVOCADOS INGREDIENTS 1 very ripe Peruvian Hass avocado, halved, peeled, and pitted ½ lime, juiced salt pepper 4 small baguettes or 1 large baguette, divided into 4 4-6 slices ham 8 slices Emmental cheese INSTRUCTIONS Mash the avocado in a bowl to a spreading consistency, then thoroughly mix in the lime juice and season with salt and pepper. Split the baguettes in half lengthways and spread the mashed avocado mixture on the insides, top and bottom. Layer the ham and cheese inside and top with the remaining baguette half.

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PERUVIAN AVOCADO AND CHICKEN CROSTINI

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INGREDIENTS ⅓ cup flour 1 tablespoon sugar 1 teaspoon salt 1 egg white ¼ cup butter, softened 1 cup freshly grated Parmesan 1 teaspoon dried thyme or provencal herbs ½ pound chicken, cooked 1 celery stalk 1 tomato 2 Peruvian avocados ⅓ cup yogurt, 3.5% fat juice of 1 lime salt pepper INSTRUCTIONS Mix flour with sugar, salt, and egg white until smooth. Stir in butter, cheese, and herbs. Use a spatula to evenly spread thin circles of approx. 8 cm (3-4 inch) diameter on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for 8-10 minutes until golden brown. To retain the crostini curvature, let them cool down on a rolling pin or a similar round item.

Tear the chicken apart into thin strips. Cut celery into fine slices and dice tomato. Cut avocados into halves, remove pits, and peel. Puree with yogurt and lime juice and season to taste with salt and pepper. Add avocado, celery slices, and chicken. Finally, sprinkle with the tomato.

es If the cap com off easily your avocado is ripe.

PHYLLO PASTRY TARTLETTES WITH AVOCADO

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INGREDIENTS 100 g (¼ pound) phyllo pastry sheets 2 tablespoons melted butter 150 g (¾ cup) tuna (in water) 2 Peruvian avocados 2 green onions 1 celery stalk 50 g (⅓ cup) black, pitted olives 2 (approx. 2 ounces) peeled tomatoes coarse sea salt pepper 2-3 tablespoons olive oil baking pan for muffins INSTRUCTIONS Cut pastry sheets into 10cm x 10cm (4 x 4 inch) pieces, brush with butter, and line three sheets into each muffin well. Bake in a preheated oven at 180°C (350°F) for about 12-15 minutes until golden brown. Let cool on a wire rack.

Drain the tuna from can. Cut avocados into halves, remove pits, peel, and dice the avocado flesh. Cut green onions and celery into thin rings. Cut olives into halves. Cut tomatoes into quarters, remove seeds, and dice. Gently mix everything together. Season with salt and pepper and finish with 2-3 tablespoons olive oil.

Fill phyllo pastry tartlets with the mixture and serve immediately.

AVOCADO CEVICHE

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INGREDIENTS 2 (6 ounce) halibut steaks 1 cup freshly squeezed lime juice, divided ¾ cup red & yellow grape tomatoes, halved ½ cup slivered red onion 1 clove garlic, minced ½ to 1 jalapeño pepper, stemmed, seeded, and minced 2 ripe Peruvian avocados, peeled, pitted, & cubed ⅛ teaspoon salt or to taste torn, fresh cilantro leaves INSTRUCTIONS Cut halibut into ½ inch cubes and place in a bowl with ¾ cup lime juice or enough to cover fish. Cover and refrigerate for 2 to 3 hours or until fish is opaque. Drain liquid, then stir in remaining lime juice and other ingredients. Serve immediately.

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GET THE LOOK! Simple clear glassware and understated cutlery are all you need for carefree summer entertaining.

Sand and shells in tall hurricanes provide an easy, beachy feel.

Go natural!

Woven chargers add to the casual elegance.

Serve a course right from the avocado for a new experience and simple clean up.

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White makes an excellent backdrop. Use white plates and candles to keep the focus on the food.

Graphic, striped linens with a natural feel are refined, but not stuffy.

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EFFORTLESS SUMMER STYLE from lifestyle expert Coryanne Ettiene

WATCH

how we put it all together in our new video.

click to watch NOW! • • • • • • • • • •

Marquee letters are a great way to add impact and a personal touch. Go bold with vibrant colors, or keep it classic with an industrial tin.

Marsala is Pantone’s color for 2015, dish it with table linens, or mix it up with a tart berry cocktail.

Selfie booths are making a huge impact on weddings and small parties alike and make a great keep sake.

Go retro with a Polaroid camera, or keep it modern by encouraging your guest to use a party hashtag to share the memories.

Eco style never tires, and this summer reusable décor is everywhere. Reclaimed items or treasured heirloom pieces give your decor a charm that can’t be replicated by store bought items.

Go bold and vibrant with Shibori and dip dyed textiles. They blend well with crisp white linens and add that pop of color that makes summer entertaining so festive.

Capture the calligraphy trend in by using signs, foil stamped napkins, coasters, or cake toppers.

Flowerless floral designs can add style and a personal touch. The use of paper flowers, in both floral walls and centerpieces is offers a bold but soft accent to any party.

Skip the silverware; finger foods remain very popular with guest and hosts alike – keep it stylish by adding accents with napkins and elegant serving elements.

Get creative with Infused cocktails. Something as simple as a few springs of mint in your vodka can turn a simple cocktail into a popular one.

Bring in an expert. Say goodbye to hiring a party planner and hire a party assistant – having an extra pair of hands to play greeter, server and cleaner will ensure that you enjoy the party as much as your guests do.

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EVERYDAY SUMMER Everyday summer is about making the most of everyday by not letting taste compromise your health. So go on, build that perfect summer sandwich, stack it with your favorite ingredients and don’t feel guilty about adding that extra slice of avocado. In fact, add one more for good measure because this naturally nutrient dense fruit provides nearly 20 vitamins, minerals and other nutrients with relatively few calories.

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Classic Potato Chips Candied Walnuts Fried Avocado Wasabai Peas Dried Fruit

A.B.L.T. crusty bread juicy tomato fried egg smooth avocado crispy bacon sriracha mayo bold red onion curly lettuce

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CHICKEN & AVOCADO SANDWICH

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INGREDIENTS 3 tablespooons low-fat crème fraîche small handful coriander leaves, chopped juice of ½ lime 8 slices whole wheat bread 300g (⅔lb) leftover roast chicken, or chicken breast, poached in a little stock 2 very ripe Peruvian Hass avocados, halved, peeled, and pitted 2 tomatoes, sliced handful lettuce leaves, chopped INSTRUCTIONS Mix the crème fraîche, coriander leaves, and lime juice together and spread onto one side of the sliced bread. Slice or shred the chicken and place on top of the crème fraîche mixture. Slice the avocados and along with the tomatoes, layer on top of the chicken. Top with lettuce leaves and the remaining sliced bread.

OLYMPIC AVOCADO SANDWICH

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INGREDIENTS 2 very ripe Peruvian Hass avocados, halved and pitted (a thick layer instead of butter or margarine) 8 slices white bread 1 large chicken breast, cooked 12 cherry tomatoes, cut in half 8 black olives, pitted, cut in half small handful walnut pieces (optional) handful watercress drizzle classic vinaigrette dressing with crushed garlic INSTRUCTIONS Mash the avocado, in a bowl using the back of a fork, until it reaches a spreadable consistency, but remains slightly chunky.

Then spread a layer of avocado onto one side of each slice of bread. Slice or shred the chicken and place on top, followed by the cherry tomatoes, olives, walnuts, and watercress. Lastly, drizzle each sandwich with a little dressing and top with the remaining slices of bread.

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HAM, CHEESE & AVOCADO SANDWICH

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INGREDIENTS 1 very ripe Peruvian Hass avocado, halved, peeled, and pitted ½ lime, juiced salt pepper 4 small baguettes or 1 large baguette, divided into 4 4-6 slices ham 8 slices Emmental cheese INSTRUCTIONS Mash the avocado in a bowl to a spreading consistency, then thoroughly mix in the lime juice and season with salt and pepper. Split the baguettes in half lengthways and spread the mashed avocado mixture on the insides, top and bottom. Layer the ham and cheese inside and top with the remaining baguette half.

PERUVIAN BROTHERS TRIPLE SANDWICH

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INGREDIENTS 4 medium tomatoes 4 hard-boiled eggs 12 slices whole wheat bread 4 tablespoons olive oil based mayonnaise 2 ripe Avocados from Peru INSTRUCTIONS Slice avocado, tomatoes and hard-boiled eggs into thin slices and set aside.

Spread 8 slices of bread with ½ tablespoon of mayo each.

Layer 1 sliced tomato on top of 4 of the slices of bread with mayo.

Top each tomato with 1 sliced hard-boiled egg.

Place a slice of bread with no mayo on top of the egg. Cover with ½ sliced avocado. Place a slice of bread with mayo on the top.

Serve immediately.

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