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Seasonal produce is available for your family and also supports local agriculture. Search our recipe database to find tasty meal recipes provided by farmers and locals.Recipes for avocados:
| Search results | Serves | Main Ingredients |
|---|---|---|
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Avocado and Pistachio Ice Cream
Jan D'Atri, local media celebrity and cook and fan of Arizona farmers & Ranchers |
0 | |
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Avocado and Tomato Salad
Arizona Farm Bureau Staff |
2 | |
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Avocado Appetizer
Beb Eyster, Casa Grande Valley Cotton Wives |
0 | |
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Chicken Breasts with Cheese and Chilies
Nancy Brierley, former California & Arizona farmer |
4 | |
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Corn and Black Bean Salsa
Mark and LeeAnn Freeman of Freeman's Corn Patch |
0 | |
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Golden Beet, Fennel & Avocado Salad
Kelly Saxer, Desert Roots Farm |
0 | |
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Rasher or Buckboard Bacon Burger
Beth Wilson, The Meat Shop |
0 | |
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T-A-B-L-E cosmos
Sharman Hickman, Hickman Family Eggs |
6 | |
|
Zesty Papa Protein Scramble
Sharman Hickman, Hickman Family Eggs |
4 |
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Featured Recipe
Greek Shrimp with Feta Cheese
Preheat the oven to 350 degrees. Put the tomatoes in a saucepan and cook until reduced to about 2 cups, stirring to prevent scorching. Shell and de-vein the shrimp. Saute the garlic in the olive oil until cooked but not brown. Add the tomatoes, stock, wine, oregano, pepper flakes, capers and season to taste with the salt and pepper. Saute the shrimp very briefly (less than 1 minute) in the butte just to pink them up a little. Take half of the tomato sauce and divide it between four individual baking dishes. Arrange 6 shrimp in each dish on the sauce. Nape each dish with the butter and juices in which the shrimp were cooked, dividing it equally between them. Spoon remaining tomato sauce over the shrimp. Crumble the feta cheese and scatter it evenly over each dish. Bake until bubbling hot, about 10 to 15 minutes.
