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.
8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 small garlic clove, quartered
1/4 teaspoon kosher salt
1/4 cup chopped parsley leaves
1 tablespoon chopped chives
Crackers or toasts (for serving)
Combine cream cheese, butter, garlic, and salt in the bowl of a food processor. Pulse until smooth. Add parsley and chives and pulse a few times until well combined. Pack mixture into a small bowl, ramekin, or glass jar. Cover and chill at least 30 minutes. Serve with crackers or toasts.
Cheese can be made 5 days ahead. Cover and chill.
Cooks’ Note To add a citrus note to the cheese, incorporate 1/8 teaspoon finely grated lemon zest with the herbs. Or add 1/8 teaspoon (or more) freshly ground black pepper for a little spice.
1 teaspoon butter
1/2 cup uncooked quinoa
1 1/4 cup milk
1 tablespoon chopped garlic
1 teaspoon chopped fresh thyme
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
2 cups packed baby spinach, roughly chopped
1 cup finely shredded Romano or Parmesan cheese
Preheat the oven to 350°F. Butter an 8×8-inch baking dish; set aside.
Put quinoa into a fine mesh strainer and rinse with cold running water until water runs clear; drain well.
In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper and quinoa. Stir in spinach then pour mixture into the prepared dish. Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 45 minutes. Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more. Set aside to let cool briefly, then slice and serve.
2 large cloves garlic
1 1/2 teaspoons coarse salt
1 teaspoon dried sage
1/4 teaspoon pepper
1 tablespoon olive oil
2 trimmed pork tenderloins (about 1 pound each), at room temperature
Position a rack near the bottom of the oven and preheat to 500 degrees . Mince together the garlic, salt, sage and pepper. In a small bowl, combine with the oil. Rub all over the meat and place the tenderloins side by side but not touching in the smallest roasting pan that will hold them. Roast for 10 minutes, flip over and roast again until the internal temperature registers 155 degrees on an instant-read thermometer, about 8 minutes more. Let rest for about 10 minutes (the internal temperature should reach 160 degrees ). Slice into 1/2-inch-thick slices.