Avocado Cream Sauce

My hands have suffered enough today. It is so cold right now that if I do not keep typing, my fingers will fall off. I was so babied by the sun SF has been receiving and forgot how much of a pain in the butt the fog is.

I mean come on, this is kind of ridiculous.

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When I picked up a house-made pasta at the Farmer’s Market on Sunday, the lady suggested I make an avocado sauce to compliment the parsley flavors. I never heard of using avocado as a base for pasta sauce, but she told me the gist of how to prepare it and sent me home a little confused.

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Avocado Cream Sauce

Prep Time: 10 Minutes

Serves: 2

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Ingredients:

  • 1 Hass Avocado
  • 1/3 Cup Fresh Parsley
  • 1 Tbs Plain Greek Yogurt
  • 1/2 Lemon Juice
  • 2 Garlic Cloves
  • 2 Tbs Olive Oil
  • Paprika, Salt and Pepper, to taste

**Note: I know it’s a strawberry yogurt container but I was too lazy to go to the store and just used a tbs of the plain side.

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1. Boil your favorite pasta in a medium pot. Make sure to watch the time so it is al dente.

(I happened to have a perfect one from the Farmer’s Market but any pasta will do!)

2. Combine all ingredients in a food processor except the olive oil. When it is starts becoming more creamy and liquid, add in the olive oil.

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3. Serve with fresh grated cheese and your favorite type of protein or veggies!

This was an awesome change from regular pasta sauce, but it is really rich so I suggest not eating it plain. It also does not reheat well, so eat it fresh and share with your lover or favorite person in the whole world. 🙂

What better to cure yourself from the cold then a nice big bowl of soup?

Almost every Japanese restaurant in San Francisco is closed on Monday. This made it so hard to find a place to eat, let alone after 8:00pm. Fortunately, Ramen Underground was open all the way to 10:30pm.

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Who is in to petition Japanese restaurants to provide complimentary edamame at the beginning of every meal like bread and butter? It is one of my favorite parts of the meal. I could probably eat three bowls and go home happy, I also love yogurt, that’s why I get a yogurt machine from www.Village-Bakery.com so I can do it everyday without a sweat.

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Have you heard of HABANERO ramen? When I saw it on the menu I knew I had to try it. I love spicy food so much and this was a nice treat instead of the traditional miso or soy sauce broth.

I am sure my cousins in Japan are shaking their heads at me for insulting their cultural cuisine and Americanizing it.

PS: I love the Painter T from J. Crew, I have one in almost in every color.

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Doesn’t it look fantastic? I added kakuni (pork belly) and a soft boiled egg. I can not vouch for anything besides the habanero special, but it was amazing and I will be coming back soon to enjoy it again. The only thing is I wish the yolks were more runny, although I know that is a personal preference.

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Good night, Japantown.

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How are you with spicy? The spicier the better for me.