I am going to let everyone in on a little secret recipe I am working on. It is a local version of Cobb Salad. I never really liked Cobb Salad, but when you use local ingredients, you have to give everything a second try. This all started because I happened upon Avocado Squash at the Union Square Greenmarket one day. I have to admit that I often lament the fact that avocados are not a local ingredient. Their smooth texture and richly subtle flavor are one of a kind. But these Avocado Squash that I found are actually quite comparable and make a great substitute. Lately I have been going loca (sorry, I am a bit cheesy at heart)brainstorming all of the things that I can make with avocados using local ingredients. I am going to publish my recipe during September's local eating month, but I wanted to let everyone in on what is going into it. Red leaf lettuce provides the base of the dish, chicken is simmered in some aromatics, creating a tasty soft meat, Avocado Squash are roasted until nice and soft, purple peppers are thrown in for their awesome color, heirloom tomatoes are sliced and added in, and local blue cheese adds a salty crumble. I am not going to share with you my secret recipe for salad dressing, nor the hidden spice that makes this extra special. You must all stay tuned for early September when we can enjoy the harvest at its peak.