Flash-Fried California Avocados (recipe follows)

---

Denver Poppers (recipe follows)

---

Meyer Lemon Aioli (recipe follows)

---

Louisiana Hot Aioli (recipe follows)

---

Seasonal fresh berries (optional)

---

Bacon or sausage (optional)

---

---

---

---

---

12 ripe, Fresh California Avocados peeled, seeded, cut in half

---

6 eggs

---

3 Tbsp. (1 ½ oz.) water

---

4 cups (16 oz.) almond flour

---

Salt and pepper to taste

---

2 cups (16 oz.) avocado oil

---

---

---

---

---

3/4 cup (4 ½ oz.) finely diced bell pepper

---

3/4 cup (3 ¾ oz.) finely diced onion

---

3/4 cup (4 ½ oz.) finely diced ham

---

3 Tbsp. (¾ oz.) chopped green onion

---

3 Tbsp. (⅜ oz.) chopped fresh oregano

---

24 eggs (45 oz./5 ¼ cup)

---

3 cups (24 oz.) sour cream

---

Salt and pepper to taste

---

3 cups (12 oz.) shredded Monterey Jack and Cheddar cheese

---

---

---

---

---

8 garlic cloves (1 oz./ ¼ cup)

---

2 tsp. salt

---

4 egg yolks (2 oz.)

---

2 tsp. Dijon mustard

---

6 Tbsp. lemon juice

---

2 Tbsp. + 2 tsp. extra virgin olive oil

---

2 tsp.

---

2 tsp. lemon zest

---

---

---

---

---

6 garlic cloves (¾ oz./3 Tbsp.)

---

1 1/2 tsp. salt

---

3 egg yolks (1 ½ oz.)

---

4 1/2 Tbsp. lemon juice

---

1 1/2 tsp. Dijon mustard

---

2 Tbsp. extra virgin olive oil

---

1 1/2 tsp. lemon zest

---

3 Tbsp. cayenne pepper

---

3 Tbsp. brown sugar

---

2 1/4 tsp. paprika

---

1 1/2 tsp. chili powder

---

*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.