Avocado-Lover Alert: San Diego Chef Shares 2 Tasty Recipes

SAN DIEGO, CA – The California Avocado Commission is partnering with the Little Italy Food Hall in San Diego for a restaurant takeover as each eatery will feature a unique avocado dish, available during June – recognized as "California Avocado Month."

The Little Italy Food Hall, located at Piazza della Famiglia, is growing in popularity and enlisted the well-known culinary talents of restaurateur Sam Zien to help you celebrate the green, "healthy-fat" fruit. Chef "Sam the Cooking Guy" of Not Not Tacos, developed two recipes – shared with Patch! – that authentically capture southern California cuisine.

The restaurants participating in California Avocado Month Takeover at Little Italy Food Hall:

• Ambrogio15: Pizza Avocado Alla Mediterranea
• Roast Meat and Sandwich Shop: Roasted Salmon & California Avocado Bowl
• Mein St. Asian Kitchen: Seasoned Sushi Rice Bowl with California Avocado-Cilantro Sauce
• Bobboi Natural Gelato: California Avolicious Gelato with Green Apple, Carrot Juice and Ginger
• Little Italy Food Hall Bar: California Avocado Margarita
• Not Not Tacos:
• Pearl Couscous with California Avocado and Crispy Tofu
• California Avocado and Crab Flatbread with Garlic Aioli

The Little Italy Food Hall is situated in the heart of San Diego's Little Italy neighborhood, with food stations and a full bar. Read more here on Little Italy Food Hall.

And now, courtesy of Chef Sam and Not Not Tacos, the recipes ...

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PEARL COUSCOUS WITH CALIFORNIA AVOCADO AND CRISPY TOFU

Recipe created by Sam Zien of Not Not Tacos for the California Avocado Commission

• Serves: 4
• Prep time: 30 minutes
• Cook time: 30 minutes
• Total time: 60 minutes

Ingredients:

• 1 lb. extra firm tofu
• 2 1/2 Tbsp. extra virgin olive oil, divided
• 1/2 tsp. sea salt
• 1 tsp. chili powder
• 1 1/2 cups water
• 1 cup pearl couscous
• 3 large shiitake mushrooms, stems removed and thinly sliced
• 2 Tbsp. fresh lemon juice
• 2 tsp. soy sauce
• 1 clove garlic, peeled and minced
• 1 tsp. minced ginger
• 1/2 tsp. sugar
• 2 tsp. sriracha
• 3 radishes, thinly sliced
• 1/4 cup finely diced red onion
• 1/4 cup finely chopped green onion
• 1/3 cup diced tomato
• 3 Tbsp. finely chopped cilantro
• 1/8 tsp. coarse sea salt, or to taste
• 2 ripe, Fresh California Avocados, seeded, peeled and diced

Instructions:

1. Preheat oven to 375 degrees F.
2. Drain the tofu by removing from the package, lay flat and slice in half horizontally. Place the slices in a single layer of 3-4 sheets of paper towels. Top tofu with additional paper towels and a heavy object (i.e. cast-iron pan) and let sit 15 minutes.
3. Uncover the tofu, cut into small cubes and place into a large mixing bowl.
4. Add about 1/2 Tbsp. olive oil and season with salt and chili powder.
5. Heat a large oven-safe pan over medium heat and add the seasoned tofu cubes.
6. Place the pan over medium heat, and cook, shaking the pan occasionally until tofu begins to brown on all sides, about 5 minutes.
7. Transfer the pan to the oven and cook tofu for 20-25 minutes or until crispy, remove and set aside
   • Alternatively, after seasoning the tofu cubes you can place them in a single layer in an air fryer and cook at 375 degrees F for 15 minutes.
8. While the tofu bakes, bring water to a boil in a medium saucepan and add couscous and shiitake mushrooms; stir then reduce heat to a simmer, cover and cook until the water is absorbed, about 10 – 15 minutes.
9. Remove from heat, put in a large bowl and allow to cool.
10. Combine lemon juice, soy sauce, garlic, ginger, sugar, sriracha and remaining olive oil in a small bowl and mix until sugar dissolves. Set aside until ready to serve.
11. Once cooled, add radishes, red onion, green onion, tomato, cilantro and sea salt.
12. Dress the couscous mixture evenly then spoon on plates, adding the crispy tofu and diced avocado.

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CALIFORNIA AVOCADO AND CRAB FLATBREAD WITH GARLIC AIOLI

Recipe created by Sam Zien of Not Not Tacos for the California Avocado Commission

• Serves: 8
• Prep time: 15 minutes
• Cook time: 10 minutes
• Total time: 25 minutes

Ingredients:

• 1/4 cup mayonnaise
• 1/2 Tbsp. garlic, peeled and minced
• 1/2 Tbsp. avocado oil or extra virgin olive oil
• 1/2 Tbsp. lemon juice
• 1/2 Tbsp. parsley, finely chopped
• 1/2 tsp. sea salt
• 4 medium store-bought flatbreads
• 8 oz. crab meat
• 2 ripe, Fresh California Avocados, seeded, peeled and diced
• 6 Tbsp. shredded Monterey jack cheese
• 1 red chili, sliced thinly
• 1 tsp. ground black pepper
• 1 Tbsp. micro cilantro or fresh parsley, chopped

Instructions:

1. To make the aioli, combine mayonnaise, garlic, oil, lemon juice, parsley and salt. Mix well to combine, cover and chill.
2. In the meantime, heat oven to 350 degrees F to warm flatbreads for 5 minutes. Remove flatbreads from oven, set aside and turn oven to broil.
3. Spread the chilled aioli on the flatbreads then top with crab, avocado, cheese and red chile slices evenly on each flatbread.
4. Place the flatbreads on a baking sheet under the broiler until the cheese begins to melt and becomes golden, about 5-8 minutes.
5. Remove from oven, top with ground pepper and micro cilantro.

**Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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IN OTHER RECIPES FROM THE PATCH FILES:

• California Pastry Chef Shares Coveted Strawberry Almond Cupcake Recipe

• Create 'Ultimate Ice Cream Pie': RECIPE

• Chef Shares Recipe For Popular 'Guacamole Nogada'

• Make The Most Of Summer Melons With This Savory Salad