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.
3/4 cup nonfat milk
1/2 cup old-fashioned rolled oats
1/3 cup blueberries
1 teaspoon packed light brown sugar
1/4 teaspoon finely grated lemon zest
1/8 teaspoon pure vanilla extract
3 drops pure almond extract
1 tablespoon toasted sliced almonds
2 teaspoons honey or agave nectar
The night before, combine the milk, oats, blueberries, brown sugar, lemon zest, vanilla, almond extract and a pinch of salt in a glass pint jar or other container with a lid. Secure the lid and shake. Refrigerate at least 6 hours up to overnight. In the morning, top with the almonds and drizzle with honey.
Gourmet food trucks have become this crazy phenomenon across the U.S. Even Food Network has a show called The Great Food TruckRace that is inspired by these creative trucks. These trucks are not only creative in the way they design their trucks, but also with their food. Here in Phoenix, these trucks drive around to different locations and events to serve up some great food. Phoenix Street Food Coalition is a website that keeps track of where some of the best street food is served up here in the valley. I got a chance to stop by Phoenix Public Market and partake in Food Truck Friday. For lunch I got the Koreadilla (Bulgogi Skirt Steak with red cabbage, jalapeño, and red onion on a warm tortilla with cotija cheese) from Luncha Libre – a food truck with a Lunchador theme that serves a combination of Mexican and Asian food. My sandwich was super good and I had a fun day doing my first food truck experience!
I can’t tell you how excited I was to finally bring Christin here. After a day of bike riding and looking at art, we decided to head over to Matt’s Big Breakfast. This place is one of my all time favorites! They use very simple ingredients with fresh items from the local area. They use cage-free eggs that come from humanely raise chickens, grain-fed natural Iowa pork, Angus beef and local organic produce. They were featured on Diner, Drive-In’s and Dives on the Food Network channel a couple years back. The wait is a little long because of how small it is, but it is worth it.