Hope everyone is recovering from the weather of this year and that life is returning somewhat to normal.

This month’s last Wednesday fundraiser will go toward flood victims in the local area. Come for dinner on July 30th 5:30 – 8:30pm to support this worthy cause. We will donate 50% . . . → Read More: Red Avocado News]]> Hello from The Red Avocado

Hope everyone is recovering from the weather of this year and that life is returning somewhat to normal.

This month’s last Wednesday fundraiser will go toward flood victims in the local area. Come for dinner on July 30th 5:30 – 8:30pm to support this worthy cause. We will donate 50% of our profit from the evening.

We continue to expand our beer and wine list. Within a couple of weeks we will be offering Old Capitol Brewery’s Farmer Brown Ale on tap. This will be a featured special, along with Sangria and Wine Cocktails for our Happy Hour, which runs every Friday and Saturday 2:30 – 5:30pm.

The Red Avocado will be 9 years old on August 19th. Help us celebrate by joining us for an open house party that evening, 4:00 – 10:00 pm. We will provide music, grilled corn, other snacks and reduced prices on sangria. Our full beer and wine list will be available. There will be a an area for kid’s activities and a wine tasting, showcasing our wine list. All are welcome.

We are going into the true harvest season and here’s a recipe to highlight some of the great vegetables we have at our disposal here at this time of year.

Summer Vegetables in Coriander-Lemon Sauce

2 tablespoons extra virgin olive oil
1 clove garlic, crushed
2 tablespoons diced onion
2 medium zucchini, diced
8-12 green beans, cut into 1 inch pieces
1 or two sweet peppers (bell of any kind will work), sliced
1/2 cup coconut milk
1/2 teaspoon ground coriander
1/8 teaspoon paprika
1/2 teaspoon fresh lemon juice
pinch or two of salt

Heat oil in pan on medium. Add zucchini and saute for 5 to 10 minutes, stirring often. try to brown each side. Add onion and garlic, sauteing gently for a minute or so. Add the green beans and saute 1 or 2 minutes. Add peppers and saute 1 minute. Add the coconut milk and a tablespoon or two of water. Add coriander and paprika and bring to a boil. Turn down heat and simmer for 3 or 4 minutes. sauce should have thickened a little. Add a pinch or two of salt and the lemon juice. Let sit in a bowl for a minute or two before serving.

Enjoy!