Feed The Resistance: Last Blast of Summer!

Well, summer has come to an end, but I’m not quite ready for fall yet.  Sooooo…it’s one “Last Blast of Summer!”  I wanted to fix one more of my favorite summertime dishes before finally saying “goodbye” to the summer of 2025.  The recipe that I made for today is one that I haven’t done in a long time – mainly because I lost it a few years ago, when Laura and I were cleaning out the basement and got rid of a bunch of old magazines, including all of our “Wine Spectator” magazines.  The recipe for Pinkerton Avocados with Pea Shoots, Toasted Pine Nuts and Prosciutto was in one of those magazines.  So, I did some digging online, and finally found it again!  And it’s as simple as it sounds – the Avocados are sliced and laid out over the Pea Shoots, and then Prosciutto and Pine Nuts go on top of that, with a little Olive Oil and Lemon Juice over sprinkled over the top of it all.

Dee had a little trouble with this one, as she had never dealt with Pea Shoots, but she came up with a great pairing nonetheless – Modelo’s “CHELADA LIMON YSAL” worked perfectly with the citrus and salt flavors in the beer working really well with the citrus and the toasted nuts in the salad.  Great job (as usual) Dee!

Feed The Resistance is thanks to Brennan’s Market…Make your gatherings memorable with Brennan’s!