The test kitchen makes lunch pretty often for the editors here. We’ll have leftovers from tastings and SAVEUR Suppers, and sometimes we just have ingredients lying around that we don’t want to go to waste. So oftentimes, we end up throwing together some sort of impromptu family meal around lunchtime, which is great because it benefits everyone. Recently, Jake Cohen (our test kitchen assistant) was making mashed potatoes, and we had some ignored avocados sitting by the door. I looked at Jake, and then I looked at the avocados, and I asked him if he thought it’d be crazy to put avocados in the mashed potatoes. He did not. So, we mashed the two together, added some cilantro and fresh lime juice for good measure, and called it mash-amole (like guacamole—I know, we’re lame, but whatever, this tastes amazing). Paired with the sweetness of scallops and freshness of crunchy coleslaw, this dish is great this time of year when the weather is cooling down and you want something a bit more comforting—but still with a hint of summer.