GardenSMART Newsletter Signup
Visit our Sponsors!
Visit our Sponsors and win.


Going Green

Chef Linda Weiss, February 12, 2010

Yesterday morning, Steve and I woke up to another cold and rainy day. Instead of staying home all day and watching the rain drizzle down the windowpanes, we decided to go out for lunch to a newly opened Mexican restaurant in Mount Pleasant.  We had eaten there once before and had great food and service.  This day, I felt like ordering something with a lot of flavor so I ordered guacamole as a side dish to the special of the day. I barely touched my luncheon entrée, but totally devoured the guacamole and a basket of warm chips that were placed on the table to accompany this delicious treat.

Thinking about avocados brought me back an afternoon that I spent with my friends, Tim & Jim, who own a colonial farm house in the north Georgia mountains. Their home is filled with magnificent artwork and wonderfully textured designer fabrics. I’ve been there many times and every time I go, I feel so privileged to have been invited.

This beautiful summer afternoon, Jim made a delightful luncheon of fettuccini, freshly grated parmesan and sliced avocado, served with a glass of crisp white wine. With our white linen napkins on our laps, sitting out near the pool, this was one of the simplest, most elegant and delicious luncheons shared with friends, and I shall not forget this wonderful meal, nor shall I forget my longtime friends.

From an elegant, simple luncheon of fettuccini and avocado, to a marinated shrimp dish with avocado and lime, and a casual spread of goat cheese and salsa, avocados are a versatile food.

Good for your heart and good for your soul, here are a couple of recipes using avocado that were shared with me, and I hope you will make them and enjoy them too.

Now I have a favor of you- if any of our readers have a good guacamole recipe, I’d love to have it. Could you share it with me at Thanks so much in advance.  

Baked Goat Cheese, Salsa and Avocado

1 (3-ounce) package cream cheese
1 (4-ounce) log goat cheese
1 cup good salsa, (drained if watery)
1 tablespoon chopped fresh cilantro (you can substitute freshly chopped Italian parsley for cilantro)
Tortilla chips (warmed in the oven at a low temperature)
1 ripe avocado, cut 1/2 inch dice
Fresh lime juice to taste

Preheat oven to 350°.  In a medium bowl, add the cheeses and thoroughly combine. Place the cheeses into the center (about a 5-inch disk) of a pie plate. Spoon the salsa over and around the cheese. Bake until heated through, about 10 minutes. Remove from the oven. Spoon the chopped avocado into a bowl and sprinkle with lime juice to taste. Mix well to distribute the lime juice. Place the diced avocado around the edge of the cheese mixture. Sprinkle with cilantro. Serve with warmed chips. Serves 4-6.

Marinated Shrimp with Avocado Sauce

1 1/2 pounds large shrimp, shelled and deveined
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
2 tablespoons freshly squeezed orange juice
Zest of 1 orange
Olive oil
1 tablespoon chopped fresh cilantro (you can substitute freshly chopped Italian parsley for cilantro)
Salt and pepper

Combine shrimp with cumin, chili powder, paprika, orange juice, orange zest, olive oil, and cilantro. Add salt and pepper to taste. Thread shrimp onto skewers that have been soaked in cold water for 30 minutes. Place shrimp on a pan and broil for a few minutes on each side. Serve with avocado dipping sauce. Serves 4.

Avocado Sauce

2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh cilantro
1 ripe avocado
1/2 onion, finely chopped
Juice of 1/2 lime
Salt and pepper

Dice avocado and immediately combine with cilantro, onion, and lime juice. Season to taste with salt and pepper.

Visit Chef Linda at her website:
and her blog:
Linda’s first book, Memories From Home, Cooking with Family & Friends
is available at or at her website.

All articles are copyrighted and remain the property of the author.

Article URL:

Back to Articles List                               

GardenSMART Featured Article

By Eric Johnson, host of GardenSMART

This year GardenSMART embarks on one of our most exciting adventures ever and we'd love to have you join us! We are partnering with Alki Tours and spending 10 days visiting some of the most amazing sites in Holland and Belgium. Many of these gardens are my favorite horticultural destinations in the world. If you are a plant lover, this trip is a once-in-a-lifetime opportunity. Read more...

Jump into Spring with savings up to $2200 on this Exclusive Cruise of the Rivers of Holland & Belgium with Eric Johnson Host of GardenSMART from PBS

Sail right into the pages of a storybook on our European garden tour through Holland and Belgium.

MAY 6-16, 2018

As low as $3799 per person/do, Price includes airfare from New York, Atlanta, Seattle, Chicago. CALL FOR OTHER CITIES THROUGHOUT THE USA

> Click Here For Details <

Watch filming and be part of the fun, telling your favorite...and not so favorite Dirty Tales. 2 Nights Amsterdam & 7 Nights River. Visit Amsterdam, Holland, Belgium, Kinderdijk, Antwerp, Bruges, Keukenhof Gardens, Rotterdam and More!

This Exclusive, Five-Star, Cruise & Garden Tours Vacation Includes:

  • 2 nights in Amsterdam including gorgeous hotel, wonderful tours and daily breakfast
  • 7 nights on the new, flagship Amadeus Silver III river cruise ship Incredible excursions in Arnhem, Kinderdijk, Rotterdam, Antwerp, Ghent, Bruges and Utrecht
  • All of your meals on board the ship, including wine with dinner
  • Deluxe motorcoach transportation
  • Transfers and luggage handling in Amsterdam
  • Hosted by Eric Johnson of PBS' GardenSMART
  • Fully narrated so you won't miss a thing!

Reserve space now by calling toll-free 206-935-6848 or make a reservation here.

  Click here to sign up for our monthly NEWSLETTER packed with great articles and helpful tips for your home, garden and pets!  
Copyright © 1998-2012 GSPC. All Rights Reserved.