The dip is really simple – just avocado blended with lots of coriander leaf (more than you would think) and lime juice and salt to taste (not too much of either). The chips though are a really good invention.
Capsicums are the feature crop out of my garden this week, and they are so much in season that even if you aren’t growing them, you should be able to get beautiful local ones at Farmers Markets.
I’m loving my gem iron. I found it in an op shop, and it’s the perfect implement for breakfast baking because gems are so very fast.
This is a riff on Mollie Katzen’s Green Green Noodle Soup, with a little bit of “Green Eggs and Ham” inspiration.