Turkey cutlets prepared Katsu-style, or breaded and fried with tangy dipping sauce, and soy-glazed carrots, brown rice, cabbage and chicory salad and this nifty new way of loving avocados: Peel, remove stone and cut 1 avocado into bite size pieces. Immediately toss with 1 T. lemon or lime juice to prevent discoloration. Season wisely with your best salt; at the moment Cafe Drake HRV is hooked on Himalayan Pink. Add about 1/2 t. ground ginger and toss well. If you like, embellish with just a few slivered scallions. |
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