Foodness Gracious - Week 87

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Recipes

Summer is for grilling — full stop. Burgers, veggies, pineapples (if you know, you know)... but here’s something most folks haven’t tossed on the flames: avocados. That’s right. This week, we’re dialing up your guac game with Grilled Avocado Guacamole — smoky, creamy, and ready in under 15 minutes. No fancy ingredients. No fussy prep. Just bold, grilled flavor with backyard flair.

If you’ve ever stared at a ripe avocado and wondered, What if I put this on the grill? — you’re not alone. The char brings out a richer, almost buttery texture, and when mashed with juicy tomatoes, fresh lime, garlic, and a hit of cumin? You’ve basically bottled the essence of summer and scooped it into a chip. It's a fast-track flavor trip — with zero layovers.

And can we talk about flexibility? This isn't just dip. It’s a lifestyle. Serve it as an appetizer with chips, spoon it over grilled chicken, or — and we fully support this — grab a spoon and call it dinner. No judgment. Especially not during summer.

The real magic, though, is the way these simple ingredients come together. Tomato, avocado, garlic, lime, cumin, and cilantro — they each bring their own voice, but they harmonize like a backyard cookout playlist. Smoky, zesty, bright, and balanced. It's a reminder that simple food, done right, is the celebration.

So fire up the grill. Cut your avocados in half. And discover what happens when you let guac live a little.

Reviews

Every home chef deserves a sous chef — or at least a gadget that feels like one. Enter: this sleek, stainless steel 12-cup food processor. Whether you're prepping for taco night or just trying to avoid onion tears (again), this thing is your MVP.

With two speeds and dishwasher-safe parts, it makes chopping, slicing, and dicing as easy as the push of a button. From chunky salsas to smooth pestos, it handles small batches and party-sized portions alike. No more switching between three cutting boards and a prayer.

We especially love how quiet it is — powerful, but not aggressive. It won’t drown out your podcast, your dinner playlist, or your internal monologue about whether to add just one more clove of garlic.

And let’s be honest: your knife skills are impressive, but wouldn’t it be nice to let a machine handle the heavy lifting once in a while? Your time’s worth it. So is your counter space.

Be sure to check out all of our home kitchen product reviews!

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Responsibility

We all have our go-to kitchen tools — that favorite knife, that one cutting board you refuse to replace. But there’s a whole world of tools out there quietly waiting to change the way you cook.

Our latest read dives into must-have kitchen tools for any home chef, starting with the cast iron skillet (yes, you need one), and moving into some surprising additions you may not have considered — like the perfect microplane or a game-changing citrus press.

Think of it as your grown-up kitchen wishlist. No gimmicks. Just practical, do-more-with-less gear that makes your food taste better and your process smoother.

Learn more online at Foodness Gracious in our Responsibility section.

Foodness Fun - Trivia

Last week was all about the blueberry. We tested your knowledge with this question:

Which U.S. state produces the most blueberries?
a) Maine
b) Michigan
c) Oregon
d) Washington

If blueberries had a capital, it would be somewhere in Washington state! Why? Washington is where the climate, soil, and seasonal rhythm are basically a berry-growing dream. Washington produces more blueberries than any other U.S. state, and it’s not just because the berries enjoy the view of Mount Rainier.

The state’s cool nights and warm, sunny days give blueberries just the right conditions to develop that sweet-tart punch we love. And thanks to volcanic soil rich in nutrients (yep, you read that right), those little berries are absolutely thriving.

Washington farmers have blueberry growing down to a science. We're talking decades of perfecting soil pH, pruning techniques, and harvest timing to produce the juiciest, most flavorful berries in the country. So next time you pop a blueberry in your mouth, know this: it may have traveled from the Pacific Northwest with love — and a whole lot of agricultural smarts.