How To Be A Good Woman And Other Lessons From The Kitchen
By: Kitch Coquette
I was told from an early age that a good woman should have two things — the mind of a rocket scientist and the heart and fortitude of a farmer’s wife. This advice came from my mother, who was a neuro-scientist and whose father was a farmer. I supposed I have unintentionally spent my entire adult life trying to live up to this standard. Sure I’m smart and can probably kick your ass in a game of chess. But, I am also one tough chic. If you need wood for your fire, you would ask me (not my husband) to get the axe.
Just the other weekend, the customers and employees at my local gardening center gawked (and yes some of them snickered) as I hoisted giant compost bags over each of my shoulders (in a fireman’s hold) and carried them to the cash register. As I walked between the rows of sweet little flowers, I couldn’t help but think of my more demure female friends. My big hands, wide shoulders, and strong thighs gave me an advantage in the garden center, but probably a disadvantage in the dating arena. Oh well. Who really cares about boys anyway? All I know is that in the event of a zombie outbreak, I’d bet on my survival. I’m just sayin’.
But I digress. This article is not about my formidable, carny-like strength, but rather a great avocado salad. The only reason I started ruminating about what it means to be a good woman is because I got this amazing recipe from someone who has the mind, heart, and fortitude of a good woman — plus she lives on a ranch, which furthers my argument! This is my adaptation of my friend’s recipe. If you love avocados, you will LOVE, LOVE, LOVE this recipe. It might be my favorite recipe of all time — and that is saying a lot.
What You Need:
1 pint grape tomatoes halved
1 diced yellow bell pepper
1 can of black beans, rinsed and drained
1/2 cup diced red onions (I just stick the onion in my food processor)
2 T minced jalapeno pepper
1/2 tsp. lime zest
1/4 cup freshly squeezed lime juice
1/4 cup good olive oil (*I can’t stress the importance of getting good olive oil. I use Napa Valley Natural’s “Rich and Robust” olive oil. I use the cheaper stuff if I’m going to be cooking on the stove, but the more expensive stuff for drizzling over food and/or making salads like this).
1 tsp. kosher salt
1/2 tsp freshly ground pepper
1/2 tsp minced garlic
dash of red pepper flakes
3 diced avocados (I just scoop the avocado flesh directly out of the peel with a spoon and put it into the salad. It is not in perfect segments, but close enough for our household.
Fresh chopped cilantro (optional)
What You Do:
1. Gently mix first six ingredients in a medium-sized bowl.
2. In a separate bowl, whisk the remaining ingredients except for the avocados and the fresh cilantro. Pour mixture over vegetables and beans. Toss well.
3. Just before serving, fold in the avocados and the chopped cilantro (put in as much cilantro that will suit your taste. I like a lot of cilantro, so I put in about 3/4 cup of chopped cilantro).
4. Serve at room temperature by itself or with a side of tortilla chips (I prefer Tostitos Scoops for this recipe).
Want more cooking ideas from Kitch? Try her Kahlua Chocolate Pecan Pie Bars, Ribs or Sponge Cake!