(Crossposted from my blog What’s Cooking)

I pride myself on finding creative things to prepare with items that I find on sale.  I also focus on buying fruits and vegetables that are in season. For example, planning a dish that requires lots of fresh tomatoes in the dead of winter usually results in a pricey ticket at the checkout, as well as a disappointing flavorless dish at home. The other day on a trip to our local Sunflower Market I discovered avocados on sale 3/ $1.00, which got my attention since many times they are two dollars each, so I bagged a half a dozen of the precious black eggs and was on my way.

The avocado or alligator pear is native to central Mexico. The earliest evidence of this fruit was found in a cave in Coxcatlán, Puebla, Mexico, and dates back to around 10,000 BC. The avocado also has a long history of cultivation in South America.  A water vessel shaped like an avocado was found in the ruins of the pre-Incan city of Chan Chan in Peru. Avocados are now found growing in most tropical regions as well as the Mediterranean.

As an appetizer: