1. Coat the grill with cooking spray or vegetable oil so fruit doesn't stick.
2. Brush fruit with butter or vegetable oil to ensure it doesn't stick to grill.
3. Grill fruit just enough to get grill marks and slightly soften the flesh -- don't overcook.
4. Choose firm fruits that can hold up to grilling; slightly underripe fruit is fine.
5. Cook over medium to medium-high heat to prevent burning (or use the sides of grill, not the hot center).

1. Coat the grill with cooking spray or vegetable oil so fruit doesn't stick.
2. Brush fruit with butter or vegetable oil to ensure it doesn't stick to grill.
3. Grill fruit just enough to get grill marks and slightly soften the flesh -- don't overcook.
4. Choose firm fruits that can hold up to grilling; slightly underripe fruit is fine.
5. Cook over medium to medium-high heat to prevent burning (or use the sides of grill, not the hot center).

• 2 ripe, fresh California avocados, halved, seeded and peeled
• 4 oz. Roquefort or similar blue cheese, room temperature
• 2 Tbsp. freshly squeezed lemon juice
• 4 dashes hot sauce
• 1 tsp. freshly ground black pepper
• Salt, to taste

1. In a large bowl, combine avocados with blue cheese, lemon juice, hot sauce and pepper. Mash with a fork until mixture is thoroughly combined. Taste and season lightly with salt, as the blue cheese can be salty.
2. Use with the Grilled Skirt Steak Sandwich recipe below, or on crackers, crusty bread or other sandwiches.

• 2 (8 to 10 oz.) skirt steaks
• 1 medium, sweet yellow onion, cut in 1/4-inch slices
• 2 small tomatoes, cut in 1/4-inch slices
• 2 Tbsp. canola oil
• Salt and freshly ground black pepper, to taste
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. balsamic vinegar
• 2 tsp. chopped fresh thyme leaves
• 4 (6-inch) pieces of baguette, sliced in half lengthwise and lightly toasted
• California Avocado Blue Cheese Spread (see make-ahead recipe above)
• ½ ripe, fresh California avocado, thinly sliced, for garnish
• 4 fresh thyme sprigs, for garnish
• Cracked black pepper, for garnish

1. About 30 minutes before cooking, remove skirt steaks from refrigerator. Trim any outer pieces of fat or silver skin, but marbling within beef should remain.
2. Preheat grill or saute pan to very hot. Pat skirt steaks dry. Brush steaks and onion and tomato slices with canola oil and season generously with salt and pepper. Grill or saute steaks, 2 minutes per side for rare. Allow steaks to rest several minutes on a cutting board.
3. Meanwhile, on the grill or in the same saute pan, char the onion slices until just tender, separating into rings. Grill or saute the tomato slices briefly, until lightly charred and warmed through.
4. In a small bowl, combine olive oil, vinegar and thyme. Add grilled onion and tomato slices to vinaigrette mixture and toss gently.
5. Spread toasted top halves of baguettes with California Avocado Blue Cheese Spread. Place on the upper level of the grill with the top closed, or under a broiler, until warmed, about 1 to 2 minutes.
6. Arrange the charred onion and tomato slices on the bottom halves of the baguettes. Slice the steak thinly, at an angle across the grain, and place over the vegetables. Drizzle steak with any leftover balsamic vinaigrette.
7. Serve sandwiches open-faced, side-by-side on a plate, with thin slices of avocado, thyme sprigs and cracked black pepper for garnish.

  Holiday Hass Avocado and Au Gratin Potatoes
  Serves: 4
  (Photo:  http://www.newscom.com/cgi-bin/prnh/20071204/LATU046-a)

  Ingredients
  -- Non-stick cooking spray, as needed
  -- 2 cups fat-free, reduced-sodium chicken broth
  -- 1 (8 oz.) package reduced-fat cream cheese,
     placed at room temperature and cubed
  -- 1 (4.9 oz.) package Au Gratin Potato mix
  -- 1 green onion, thinly sliced
  -- 1 Tbsp. fresh thyme leaves, chopped
  -- 1 ripe fresh Hass avocado, halved,
     seeded, peeled and cut into 1/2-inch cubes
  -- 1 cup grated Jarlsberg cheese, divided


  Instructions
  1. Do not follow package instructions.
  2. Prepare an 8 x 8 inch baking dish, pan or similar sized oval casserole
     dish with non-stick cooking spray.
  3. In a medium sauce pan, bring broth to a boil over medium-high heat.
     Remove from heat and stir in cream cheese and contents of Au Gratin
     Potato seasoning packet.
  4. Mix in dry potatoes, onion, thyme, avocado and 1/2 cup Jarlsberg
     cheese.
  5. Pour into baking dish, making sure that all potatoes are submerged in
     the liquid.
  6. Bake in 350 degrees F oven for 30 minutes.
  7. Sprinkle remaining cheese on top and bake an additional 15 minutes.
  8. Let stand 10 minutes before serving.


  Holiday Vegetable and Hass Avocado Saute
  Serves: 4

  Ingredients
  -- 1 1/2 Tbsp. avocado oil or olive oil
  -- 2 tsp. garlic cloves, finely chopped
  -- 1/2 large shallot, finely chopped
  -- 1/2 Tbsp. fresh thyme leaves
  -- 3 zucchini, cut in half lengthwise and
     sliced 1/4-inch thick
  -- 1/2 red bell pepper, cut into 1-inch squares
  -- 1 Tbsp. grated lemon peel
  -- 1 1/2 Tbsp. fresh lemon juice
  -- 1 ripe fresh Hass avocado, halved,
     seeded, peeled and cut into chunks


  Instructions
  1.  In a large skillet, heat oil over medium-high heat. Add garlic,
      shallot and thyme, saute for 3 minutes.
  2.  Mix in zucchini, bell pepper and lemon peel, stir and cook for
      2 minutes. Lower heat and cover, cooking for 3 minutes.
  3.  In a small bowl, combine lemon juice with avocado. Add to skillet and
      gently mix. Cook for 2 minutes to allow flavors to blend.