#avocaderia

Green Peas, Mint & Burrata Toast is excerpted from AVOCADERIA © 2018 by Alessandro Biggi, Francesco Brachetti, and Alberto Gramigni. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

This is our riff on a beloved Italian springtime bruschetta. If you can’t find the softer burrata, swap in its cousin, mozzarella, but don’t skimp on the fresh mint—it pulls together the whole dish. Just be careful when taking a bite—the burrata is deliciously messy.

Serves 2

For the Pea Spread

2 sprigs fresh mint 2 cloves garlic 1 tablespoon plus 1 teaspoon olive oil 2 cups frozen peas 1/2 teaspoon sugar 1/2 teaspoon salt Black pepper

For the Toast

1 piece ciabatta bread (about 5 inches square each), split and toasted 1 avocado, pitted, peeled, and sliced 2 small balls burrata cheese, at room temperature Small fresh mint leaves, for topping Pea shoots, for topping (optional) Olive oil, for drizzling Black pepper, for sprinkling

1) MAKE THE PEA SPREAD: In a small saucepan, combine the mint, garlic, and oil and cook over low heat for 30 seconds. Stir in the peas, sugar, salt, and pepper; cook for 5 minutes. Add 1/4 cup water and cover; cook until the peas are fork-tender and there’s still some liquid in the pan, about 10 minutes. Remove from the heat. Reserve 1 tablespoon of the whole peas for topping the toasts. Transfer the remaining pea mixture to a food processor and pulse until coarsely mashed.

2) MAKE THE TOAST: Spread about 1/3 cup pea spread over each toasted ciabatta bottom. Divide the sliced avocado between the toasts, placing it in the center, and set the burrata on top. Scatter over the reserved cooked peas, mint, and pea shoots (if using), then drizzle with olive oil and sprinkle with pepper.

Avo Burger is excerpted from AVOCADERIA © 2018 by Alessandro Biggi, Francesco Brachetti, and Alberto Gramigni. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

We use an entire avocado to make our burger—one of our most popular menu items. Use the better-looking avocado half as the top “bun.” To make the bottom “bun” more stable when plated, just cut a thin slice from the rounded side so it sits flat. We recommend tackling this with a fork and knife, but if you’re feeling brave, go at it with your hands, and don’t forget to take plenty of pictures to showcase your avo-eating skills on Insta.

Serves 2

2 avocados, pitted and peeled ¼ cup Yogurt & Fresh Herbs dressing* (recipe below) 1 cup loosely packed arugula, plus more for serving 3 ounces smoked salmon A few thin slices watermelon radish (or other radish) 2 teaspoons Lime Citronette dressing*  (recipe below) Olive oil, for drizzling Black sesame seeds, for sprinkling

Place an avocado half, cut-side up, on each of two serving plates and fill the cavity in each with the yogurt dressing. Top with the arugula, salmon, and radish. Drizzle with the citronette dressing and top with the remaining avocado halves. Drizzle with olive oil and sprinkle with sesame seeds.

Yogurt & Fresh Herbs Dressing

Makes about 1½ cups

1 cup plus 2 tablespoons plain Greek yogurt 2½ tablespoons infused olive oil from Olive Oil & Herb dressing* (recipe immediately below) 2 teaspoons salt

In a bowl, combine the yogurt, dressing, salt, and ¼ cup water and whisk until combined. Store in a resealable container in the refrigerator for up to 5 days.

Olive Oil & Herb Dressing

Makes 1⅓ cups

2 cups olive oil 2 tablespoons fresh mint leaves 2 tablespoons fresh thyme leaves 2 tablespoons fresh rosemary

In a large pot, heat the olive oil over medium heat until hot but not smoking. Remove from the heat and submerge the mint, thyme, and rosemary in the oil; let cool to room temperature. Using an immersion blender, blend the oil and herbs for 15 to 20 seconds, then strain out the herbs and store the infused oil in a resealable container in the refrigerator for up to 1 week.

Lime Citronette Dressing

Makes about 1½ cups

¼ cup fresh lime juice (from about 10 limes) 1 tablespoon salt ⅛ teaspoon xanthan gum (optional) 1 cup olive oil

In a blender, combine the lime juice, salt, xanthan gum (if using), and ¼ cup water and blend on high speed until combined, about 20 seconds. With the motor running, stream in the olive oil until combined, about 20 seconds. Store the dressing in resealable containers in the refrigerator for up to 1 week.

Avocaderia After Shark Tank - 2018 Update

Avocaderia Before Shark Tank This is one interesting enterprise, which is a restaurant dedicated to a healthy food trend. Meet Alessandro Biggi, the co-founder of Avocaderia. He is seeking an investment of $300,000 in exchange for 10% of his company. He grew up in Italy, as the Sharks might have...