Avocado Toast is becoming a popular thing these days. I love avocados and I try to incorporate them into as many meals as possible. Here is a recipe I found for avocado toast. I added a few things for my own spin on it.
One 8-ounce ripe avocado, halved, pitted and peeled
Fine salt and freshly ground black pepper
4 slices whole grain or whole wheat bread
1 clove garlic, peeled and halved
2 tablespoons extra-virgin olive oil or unsalted butter, softened
Flaky sea salt, for serving
Crushed red pepper flakes, optional
Mash the avocado with a fork in a shallow bowl until chunky. Season with fine salt and black pepper. * – I also added lemon zest
Toast the bread until browned and crisp. Lightly rub 1 side of each slice with the cut side of the garlic until fragrant; discard the garlic. Lightly brush the toasts with oil, and season with fine salt and pepper. Divide the mashed avocado evenly among the toasts, and top with more flaky sea salt, more black pepper and red pepper flakes if using. * – I added a layer of sliced radishes for more crunch and topped it with scrambles eggs and chives.
I love peas and found this simple recipe from Mario Batali in Food & Wine magazine of his spring version of a side of peas.
2 pounds peas in the pod, shelled, or 2 cups fresh peas
1 medium red onion, cut into dice about the same size as the peas
1/2 bunch fresh mint, leaves removed and torn into 2-3 pieces each
1/4 cup Red Wine Vinaigrette
Maldon or other flaky sea salt and coarsely ground black pepper
Combine the peas, onion, and mint in a medium bowl and toss with the vinaigrette. Season with salt and pepper and serve, or let stand at room temperature for 1 hour to bring out the flavors. (The peas can be refrigerated for up to 1 day; bring to room temperature before serving.)
Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13×9″ shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)
Heat oil in a large skillet over medium. Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper, then mix with your hands to combine.
Form meatloaf mixture into a long, well-packed, approximately 5″-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60–75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.
8 oz pork tenderloin 2 Roma tomatoes 2 teaspoons olive oil 2 1/2 cup water 1 cup jambalaya rice mix (half a 12 oz package) 1 can (about 15 oz) black-eyed peas
Cut pork into bite-size pieces and chop tomatoes. Heat oil in a large pot over medium-high heat. Salute pork until browned and cooked through, 2 to 3 minutes. Remove pot from heat. Move pork to a plate and cover to keep warm. Carefully add water to pot. Bring to a boil over high heat. Stir in jambalaya and reduce heat to low. Cover and simmer 20 minutes. Meanwhile, rinse and drain peas. When rice is done, turn off heat and stir in pork, tomatoes and peas. Cover with lid and let sit off heat 5 minutes.
I always loved getting Chick-fil-A’s cole slaw and was bummed earlier this year when I heard they were getting rid of it. But as a parting gift, they released their recipe for it. I made some and it taste just like the one they serve in the restaurant. Enjoy!
Chick-fil-A Cole Slaw
4 teaspoons vinegar.
1/4 cup sugar.
1/4 teaspoon dry mustard.
1/4 teaspoon salt.
1 cup mayonnaise.
2 bags (10 oz bags) find shredded cabbage, chopped to 1/8 inch.
1/4 cup finely chopped carrots.
Whisk vinegar, sugar, mustard, and salt together until sugar is dissolved. Add mayonnaise and whisk to mix. Add cabbage and carrots. Mix to combine. Refrigerate 2 hours and serve.
This is a dish I made that was inspired by an Instagram post I saw the other day. I’ve been eating pretty healthy these past few months and have been trying new ways to make vegetarian meals taste super good. Roasting vegetables has definitely changed my approach to them. This sweet potato hash is perfect for the upcoming Fall season.
Bake cubed small sweet potato and squash at 400 for ~30 minutes. Set aside. Heat extra virgin olive oil in a skillet over medium heat. Add 1/2 diced bell pepper and 1/4 cup diced onion for 5 minutes until onion turns clear. Add in the sweet potato and smash cubes, 1 handful chopped kale, 1/2 tsp Dijon mustard, paprika, 1/4 cup water or veggie broth to keep it moot. Heat until kale wilts and serve immediately with red pepper flakes and sriracha.
– I modified the recipe with what I had in my refrigerator
1 can (15 oz) “no salt added” diced tomatoes with basil, garlic and oregano
1 can (15 oz) reduced-sodium chicken broth
3 cups chopped baby kale, spinach or chard
Freshly ground black pepper
Heat oil in large pot over medium heat. Add sausage slices and cook 2 minutes. Add undrained beans, undrained tomatoes and broth. Bring to a boil, reduce heat to a simmer and cook 10 minutes. Add greens and cook just until they are bright green and tender, about 2 minutes. Season with pepper to taster.