Well ladies (and gents if you’re out there!), we’ve had 5 successful weeks of Platinum Chef so far and I’m really happy this event has achieved some popularity and there have been some fabulous contributions. Round 5’s challenge included black beans, avocado, rice, basil, and grapes. It was a challenge indeed! But again, we proved that these flavors actually can work together and compliment each other.
Kate from Paved with Good Intentions was once again inspired to make something with Mexican flair. She started off with a yummy black bean burrito with avocado and rice. Can’t go wrong with that classic combination! She also prepared a summer spinach salad with grapes, wild rice, basil, and blue cheese. And she washed it all down with a grape-basil cocktail. Sounds so refreshing!
ErikaBean’s Bistro decided to focus on rice and made some fish and rice cakes studded with raisins and black beans and complimented by an avocado sauce. She wonders where in the world one might find such an unusual combination in one dish; I say Maine!
Stefany from Proceed with Caution caught the sandwich bug. She made two delicious sounding creations: A chicken salad with grapes and basil-avocado spread, and black bean burgers. These look fabulous, I am really impressed by how “meaty” the burgers look!
Steph joined us for her first Challenge and was very excited to do so, since two of her regular dishes fit perfectly with these ingredients. First, her avocado salad got an Italian spin with homemade dried basil and grape-infused balsamic vinegar. Followed by a classic black bean burrito for a tasty meal!
And finally, you can read about my entry here. I served a light meal of avocado stuffed with grape and rice salad, over mango and black bean puree.