---

---

2 ripe, Fresh California Avocado seeded, peeled and cubed

---

6 Tbsp. tahini

---

4 cloves garlic minced

---

1/2 cup chopped fresh Italian parsley

---

1/2 tsp. salt

---

1/2 tsp. pepper

---

1/4 cup lemon juice

---

4 ice cubes

---

1/2 cup olive oil

---

---

---

2 lb. boneless beef short ribs

---

1/2 tsp. salt

---

1/2 tsp. pepper

---

3 Tbsp. avocado oil

---

1 large yellow onion peeled and diced

---

1 cup carrots diced

---

1 cup celery ribs diced

---

6 cloves garlics smashed

---

1 cup dry red wine

---

2 cups beef stock (up to 4 cups, as needed to cover short ribs by 2.3)

---

2 Tbsp. brown sugar

---

30 thyme sprigs

---

2 bay leaves

---

1/4 cup fresh Italian parsley plus more for garnish

---

California Avocado Tahini Puree (see make-ahead recipe above)

---

1/2 cup dry and crumbly feta cheese

---

Grilled Pita Bread (optional; see make-ahead recipe below)

---

---

---

4 medium (about 6-inches in diameter) pieces pita bread

---

4 tsp. extra virgin olive oil

---

1 tsp. sumac

---

1 tsp. salt

---

1 tsp. pepper

---

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.