Try this recipe with the perfect combination of strawberry and avocado. You can serve it cold with chips while enjoying some time with family and friends.
1 pound strawberries, chopped
1 to 2 Jalapeno peppers, diced (depends on how much spice you want!)
½ Red onion, diced
½ cup fresh Cilantro, chopped
Kosher salt and pepper
2 Limes, freshly juiced
2 Avocados, chopped
Tortilla chips, for serving
Combine the strawberries, peppers, onion, and cilantro in a bowl with a big pinch of salt and pepper. Add in the lime juice. Let it chill in the fridge for 20 to 30 minutes before adding the avocado and serving.
If you’re serving immediately, add in the diced avocado. If you’re serving tomorrow or in a few hours, store it sealed in the fridge and then stir in the avocado right before serving. Taste and season with more salt or lime if needed.
At nine years old, Ben Gaffney asked if he could work alongside his father, a chef, at Congress Rotisserie in New Haven. The elder Gaffney put the boy to work washing dishes for two years, in the hope that it would discourage his interest in the restaurant business.
But a calling is a calling. Ben Gaffney has spent his life since then pursuing the wonders of food, bringing Middlefield along for the ride as chef at Lyman Orchards since 2017.