#Foodgram: Avocado Stone Faces

Ever ponder over what to do with avocado pits? There’s no place for them in the guac bowl. When Jan Campbell of Mayo, Ireland, looked at the smooth “stones,” as they’re referred to across the pond, she saw little faces calling to come out and see the world. She released them, carving personality-filled Avocado Stone Faces. Enamored? Buy bronze castings of her carvings here.

What’s New on Pinterest

Mother’s Day, graduation, bridal and family gatherings...time to get Ready, Set, Brunch! While pointing out Atlanta brunch spots above, we’re also paving an avenue to homegrown hospitality. For morning sparkle, pour cranberry brunch punch or peach or white wine sangria. Polenta Benedict, smoked salmon egg-stuffed avocado and blueberry croissant puff invite oohs and aahs on the buffet. Finger foods such as maple bacon pancake bites, eight-minute bite-sized cinnamon rolls and bacon-wrapped tater tot bombs are easy for social butterflies to handle.  

DIY: Uncle Julio's Pineapple Bacon Guac Recipe

Prepare to share. Fix Uncle Julio's pineapple bacon guacamole for Super Bowl Sunday, and you're sure to be bombarded with recipe requests for this playoff of fresh, sweet pineapple, crisp bacon and creamy/chunky avocados. Because Uncle Julio's Rio Grande Café guacamole is a major ingredient, we've included the recipes for both.

Uncle Julio's Pineapple Bacon Guacamole

Ingredients:

1 cup Uncle Julio's Rio Grande Café guacamole

2 tbsp. diced pineapple (¼" dice)

2 tbsp. chopped, cooked bacon (½" pieces)

½ tsp. diced red bell peppers

For Garnish:

1 piece green leaf lettuce

1 tbsp. chopped, cooked bacon (½" pieces)

2 tsp. queso fresco

1 tbsp. diced pineapple(¼" dice)

1 lemon wedge

Directions:

Place guacamole in mixing bowl. Add pineapple, bacon and red bell pepper and fold into guacamole carefully. To serve, top lettuce with guacamole, sprinkle with bacon and queso fresco and side dress with diced pineapple and a lemon wedge to squeeze on guacamole. Serve with tortilla chips. Serves 2-3.

Uncle Julio's Rio Grande Café Guacamole
Yield:  6 cups

Ingredients:
6 Haas avocados
Guacamole oil ( ¼ cup olive oil infused with 1 peeled and minced clove of garlic)
Juice of 2 lemons

1 tsp. salt, to taste
½ cup tomato, chopped
¼ cup white onion, chopped

Directions:

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a bowl. Mash the avocados using either a fork or potato masher, leaving them a bit chunky. Stir guacamole oil into avocado. Add remaining ingredients and mix well. Salt to taste. Lay a piece of plastic wrap tight on any remaining guacamole so it doesn't brown and refrigerate. To serve, scoop onto a green leaf lettuce leaf, sprinkle with ¼ oz. white and yellow cheese and garnish with a lemon wedge.