Avocado + Mango + Peach

Summer is not over, friends.

I know what you're thinking, because it's all I've been hearing lately: It's time for football season. You're tired of the humidity. You've already picked out your dog's Halloween costume. Summer is yesterday's news.

Except, it's totally not.

Summer is right here, friends. It's enticing you with bright green avocados and sweet, ripe mangoes.

And peaches! Oh, the juicy, scrumptious peaches.

So grab those tasty fruits, mix 'em together, season to taste, and slather that Green Summer Spread all over your bean burger (the bean burger you cooked on the grill...because it's still summer).

I'll admit, I was skeptical of this unlikely combination at first: Avocado + mango + peaches? I thought peaches paired with brown sugar and cinnamon. Avocados match with margaritas. And mangos just belong in tropical fruit drinks.

But miraculously, these three wonder fruits are a match made in heaven. Whether you're using it as topping for your bean burger, or serving it as a dip with tortilla chips, this fabulous Green Summer Spread will not last long.

So let's show Autumn who's boss. There's only room for one season in this town, and Summer still takes the cake...at least for the next few weeks.

Green Summer Spread (Avocado-Mango-Peach Spread)

This recipe is crazy-simple. You can throw it together in under 10 minutes for a quick appetizer, sandwich spread, or simply to enjoy with a spoon (hey, we all do it!). As the picture shows, I served my spread on top of a bean burger with a little salsa and cilantro for garnish

Ingredients:

• 2 avocados, peeled ripened to perfection
• 1 mango, also peeled and ripened to perfection (what can I say? I'm a perfectionist)
• 1 large peach
• 2 TBSP finely chopped fresh cilantro
• a dash of lime juice
• Garlic powder to taste
• a sprinkling of salt

Directions:

1) Use a fork to mash the peeled avocado in a bowl. Set aside. Dice the mango and peach. Stir into the mashed avocado. Season with garlic powder and a dash of salt. Serve with bean burgers, tortilla chips, or whatever your heart desires!

The Condiment Club

Yowza.

If it were the 1990's, and Full House was still relevant, I'd be channeling Uncle Jesse right now with a "Have Mercy."

Curried Carrot Dip rocked those fuzzy slipper socks right off my feet last night.

Have you ever made a dip...or a spread...or a condiment...that tasted so good, you just decided you'd rather eat it straight from the spoon?

If you haven't yet, you will join the ranks of spoon-lickin' friends as soon as you make this carrot dip. When I initially stumbled upon the recipe, I was interested but slightly skeptical. How could I make a savory vegan dip that didn't include beans? Aren't beans the staple requirement of such spreads?

Holy delicious-ness did this recipe prove me wrong. The curry + garlic seasoning is potent (in the best possible way), and the toasted sunflower seeds add a nutty crunch and delectable flavor. We made the dip as a topping for our dinner of Falalfal patties, but it was all Adam could do to keep my spoon out of the serving bowl :)

Friends, it's time for you to join the spoon-lickin' condiment club. Welcome to the world of Curried Carrot Dip.

Curried Carrot Dip
(adapted from a recipe in Veganomicon)

This dip is perfect as a veggie burger topping, vegetable dip, or sandwich spread. Or, as previously noted, it's great straight off the spoon as well.

Ingredients:

• 1 lb. carrots, finely chopped and cooked until tender
• 1/4 cup toasted sunflower seeds (don't forget to toast 'em!)
• 1 tsp minced garlic
• 1 tsp. curry powder
• 1/2 tsp. cumin
• 1/4 tsp. salt
• 1/8 tsp. cayenne pepper
• 1 TBSP lemon juice

Directions:

Place 3 TBSP of the sunflower seeds in a food processor and processor until it turns into crumbs. Add remaining ingredients and blend until smooth. Stir in the remaining 1 TBSP sunflower seeds and season to taste. Have mercy it's good!