by Macki Apr 10th, 2011 // Swell Suppers

Swell Supper: Spring Strawberries & Avocados

It’s Spring and that means fresh fruit! The first delicious arrivals are avocados and strawberries. We can’t get enough. Every time I go to the store my little guy points and reaches for an avocado and my girl eats half the strawberries before we get to checkout! Here’s my secret for feeding avocado to my 18 month old in the cart: peel the top third and let him hold it while eating it like an ice cream cone. Peel more skin as needed. Starting in the produce section makes a trip to store more efficient with less ‘gimme gimme’.  This week we came home with the most beautiful strawberries and tons of fresh, creamy avocados. For tonight’s swell supper we are using our fresh finds and making Stuffed Avocado Salad, Broccoli & Cheddar Quesadilla, with Mini Strawberry Pies for dessert.

Begin with the mini strawberry pies. The recipe calls for 5 cups of strawberries. I suggest buying extra as their sweetness will be irresistible. Put the mini pies in the oven for 40 minutes. Meanwhile prepare the stuffed avocado salad according to the recipe with or without cilantro. I’m with Rebecca’s husband in the anti cilantro corner.

When the stuffed avocado salad is finished, make the broccoli & cheddar quesadillas. Set the table and plate everyones dishes. Take the mini strawberry pies out of the oven to cool and head to the table for dinner. Now doesn’t that sound swell?