Vegetable Kufteh (recipe follows)

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California Avocado Salsa (recipe follows)

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Seven Spice Emulsion (recipe follows)

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1/4 cup cured black olives

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1/2 cup feta cheese, crumbled

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1 cup bulgur wheat

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16 oz. vegetable or mushroom stock

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1 cup dried lima, fava, or adzuki beans

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1 large onion, finely chopped

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3 cloves garlic, minced

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1 Tbsp. olive oil

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1 tsp. ground cumin

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1 tsp. Ground coriander

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1 egg, beaten

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1 cup or more breadcrumbs

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1/2 bunch cilantro, chopped

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1 Tbsp. harissa

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1 Tbsp. oregano, chopped

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As needed Salt and pepper to taste

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As needed vegetable oil for frying

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1/2 cup sautéed wild mushrooms, roasted garlic, and/or barberries

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6 Fresh California Avocados, peeled and pitted

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1/2 cup tomato, diced

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1/2 cup onion, diced

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1/2 cup cilantro, chopped

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1/4 cup Extra virgin olive oil

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1 cup lemon or lime juice

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1 tsp. ground cumin

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1 tsp. harissa

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As needed Salt and pepper to taste

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16 oz. white wine

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16 oz. verjus

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4 medium carrots, peeled and rough cut

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4 oz. butter

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1 tsp. seven spice

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As needed Salt and pepper to taste

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*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.