••••LOBSTER CALIFORNIA AVOCADO CLUB SANDWICH🦐🥑🍞🥗🍅🥒🥓🌶🌱!!••••

(Source: Californiavocado.com & Pinterest.com & NYT-New York Times & California Avocado Commission)

••••LOBSTER CALIFORNIA AVOCADO CLUB

••••SANDWICH!!  😳 WOW!!

 

 

  

TOTAL TIME:

n/a

PREP TIME:

n/a

COOK TIME:

n/a

INGREDIENTS

 

Serving Size: 8

24	slices Whole grain or white bread, toasted
2 oz.	Lemon mayonnaise (aioli)
4 cups	Lettuce
2 lbs.	(4) Heirloom or vine ripe tomatoes, sliced
24	slices Applewood smoked bacon, cooked
2	Fresh California Avocados, sliced
As needed	Lobster Salad (recipe follows)
As needed	Lobster Salad
1 lb.	cooked Maine lobster meat, cut into 1 inch pieces (4 cups)
1 Tbsp.	Cooked lobster roe
2 oz.	Green onions, finely chopped
1 oz.	Celery, finely diced
1 oz.	Cucumber, peeled, seeded, finely diced
1 oz.	Bell pepper, finely diced
1 Tbsp.	Parsley, chopped
2 oz.	Lemon mayonnaise (aioli)
As needed	Salt & pepper to taste

INSTRUCTIONS

1. Generously spread 1 side of each slice of bread with lemon mayonnaise. For each sandwich, top 1 slice of bread with some of the lettuce, 2 slices of tomato, and 3 slices of bacon. Place another slice of bread on top. Place about 2 oz. avocado slices and about 2/3 cup of lobster salad on top. Place another slice of bread on top and secure with wooden toothpicks.
2. Cut the sandwich in half diagonally. Present with the sandwich so the filling is exposed. 

Lobster Salad

1. Combine the cooked Maine lobster meat, cooked lobster roe, green onions, celery, cucumber, bell pepper, and parsley in a bowl. Add the lemon mayonnaise. Mix well and season to taste with salt and pepper.

Lobster Salad Yields: 5 cups

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

••••4TH OF JULY AVOCADO COOKIES🥑🍚🍪🥛🍋🍳🥚🇺🇸!!••••

(Source: Californiaavocado.com & YouTube.com & Pinterest.com photos & California Avocado Commision)

••••4TH OF JULY AVOCADO 🥑 COOKIES!!

 

TOTAL TIME:

8 min

PREP TIME:

n/a:

COOK TIME:

8 MINUTES 

 

Serving Size: 16

2 cups	all-purpose flour
1 tsp.	baking soda
1/2 tsp.	salt
6 Tbsp.	butter
1/3 cup	mashed ripe, Fresh California Avocado
1 cup	sugar
2	lemons, zest only
1	egg
1/4 cup	lemon juice
As needed	Red, white, and blue sanding sugars for decorating

 

 

 

INSTRUCTIONS

(Yields 32 Cookies; 2 Cookies per Serving)

1. Combine the flour, baking soda, and salt in a bowl; set aside. 
2. Place the butter and avocado into the bowl of a stand mixer and beat until smooth. Add the sugar and the lemon zest and beat until light and fluffy. Add the egg, mixing well, then the extract and lemon juice. Add the flour mixture and mix until just combined, scraping the sides of the bowl. 
3. Refrigerate the dough for 1 hour.
4. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Using a Tbsp. to measure, scoop the dough (it will be sticky) into balls. Roll each ball into the sanding sugars, covering the entire ball. Place the sugar-coated dough balls on the prepared baking sheets spacing 2 inches apart. Slightly flatten each ball.  
5. Bake the cookies for about 8-10 minutes until the edges are set, but middles are still soft to the touch. Let cool on baking sheet for 2-3 minutes before transferring to cooling racks to cool completely.   

Serving Suggestion: You may mix all three of your sanding sugar colors together, or make separate red, white, and blue cookies.

Beverage pairing: Nice with a cup of hot tea.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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(Source: google+ photos)

••••4TH OF JULY IS ON THE WAY!!

 

 

  

 

••••SUNSHINE IN A GLASS🍋🍓🍚🍹🌿🌞💦🍃🌾🌰🌱!!••••

(Source: taste of home magazine &  AMP-Pinterest.com & istock and Cotter Crunch & Gabriel Marketing Group & Copper Creek & 123Rf.com & picabsy.com & sweettauk.com & Tammi Simpson, Greensburg,KY & kappboom wallpaper)

••••SUNSHINE IN A GLASS!!

••••OLD FASHIONED LEMONADE 🍋!!

 

••PREP: 10 MIN. COOK: 5 MIN & CHILLING

••MAKES: ABOUT 7 CUPS

••1 1/3 CUPS SUGAR

••5 CUPS WATER, DIVIDED

••1 TB GRATED LEMON PEEL

••1 3/4 CUPS LEMON JUICE (ABOUT 10 LARGE

••LEMONS)  

••IN A LARGE SAUCEPAN, COMBINE SUGAR,

••1 CUP WATER AND LEMON PEEL. COOK 

••AND STIR OVER MEDIUM HEAT UNTIL 

••SUGAR IS DISSOLVED, ABOUT 4 MINUTES.

 

••REMOVE FROM HEAT.  STIR IN LEMON 

••JUICE AND REMAINING WATER; 

••REFRIGERATE UNTIL COLD. SERVE OVER

••ICE.

 

 

 

••FOR A REFRESHING FLAVOR TWIST.

🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋

••GINGER-MINT🍃

••ADD 1 TB FRESH GRATED GINGER 🌰AND

••1/4 CUP FRESH MINT LEAVES 🍃 WITH

••THE LEMON 🍋 PEEL WHEN MAKING

••THE SYRUP.  STRAIN AFTER COOLING.

 

••HERB🌿🍋🍃🌾🌱

••ADD 2 TB CHOPPED FRESH BASIL🌿

••ROSEMARY🌱 OR LAVENDER 🌾WITH THE 

••LEMON 🍋PEEL IN THE SYRUP.  STRAIN 

••AFTER COOLING.

 

••BERRY🍓

••SUBSTITUTE 1 CUP PURÉED, STRAINED 

••FRESH STRAWBERRIES🍓 OR RASPBERRIES 

••FOR 1 CUP WATER 💦 WHEN MAKING THE

••LEMONADE.

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(Source: Deathbydedign & SportsIllistrsted.com & AMP-Krem2news)

••••SPOKANE HOOPFEST 2017🏀!!

 

 

••••RED AND BLUE BERRY LEMONADE SLUSH🍓🍇🍧🍭🍦🍋🍚🇺🇸!!••••

(Source: tasteofhome.com & photos also)

••••RED AND BLUE BERRY LEMONADE

••••SLUSH🇺🇸

 

Red and Blue Berry Lemonade Slush

Ingredients Directions 2 cups lemon juice 1-1/2 cups fresh raspberries 1-1/2 cups fresh blueberries 1 to 1-1/4 cups sugar 3 cups cold water 1.  In batches, place lemon juice, raspberries, blueberries and sugar in a blender; cover and process until blended. Strain and discard seeds. 2.  Transfer to a 2-1/2-qt. freezer container; stir in water. Freeze for 8 hours or overnight. 3.  Just before serving, remove from freezer and let stand 45 minutes or until slushy.   Total Time: Prep: 15 min. + freezing Yield: 8 servings