Avocado Toast with Asparagus Slaw and Spicy Lemon Dressing

Growing up my mother served us avocado on toast with Italian dressing as a breakfast side or snack and it was a favorite of mine!! Especially when the avocados came from my Aunt Lydia's tree across town. So to see this childhood love become an actual restaurant trend (and you will pay $12 for it- say what?!?) is pretty cool. I usually eat my avocado toast with just plain sea salt or I serve it with salt, red pepper flakes and lemon juice. It's so tasty and simple. And after finishing my 10 day juice/life cleanse this week (success!!) I was in dire need of a recipe that would kick up healthy fats and greens while not compromising on taste. I highly recommend this for a delicious healthy lunch. Plus the salad topping can be made in advance and served as a side for another meal. Twofer! Get on it!

Avocado Toast with Asparagus Slaw & Spicy Lemon Dressing 

Fridge: 

15 asaparagus stalks, ends removed and sliced thin diagonally (about 2 cups)

3 cups thinly sliced cabbage (I used savoy) 

1/4 cup grated carrots 

2 tbs cilantro, minced 

Counter:

2 ripe avocados

4 slices of thick hearty bread 

Juice of 1/2 lemon (approx 2-3 tbs) 

1 garlic clove

Pantry:

1/4 cup dried cranberries 

5 tbs olive oil plus 3 tsp 

1/4 tsp sriracha sauce 

Pinch of cayenne (optional) 

1 tsp honey 

1 1/2 tsp salt 

Pepper to taste 

Tools: 

Cutting board 

Chopping knife 

Sauté pan 

Measuring cups/spoons 

3 medium mixing bowls

Whisk 

Mixing spoons

Fork

Toaster or oven 

If using the oven- preheat to 325 degrees. 

Drizzle 1 tsp of olive oil over the 4 pieces of bread. Take the garlic cloves and rub all over each piece of bread, spreading the olive oil around. Set aside until ready to toast. 

Heat 2 tsp of olive oil in the sauté pan over medium heat. Mince the garlic clove. Add the garlic to the warm pan and sauté for 30 seconds before adding the asparagus slices and salt and pepper to taste. Cook, stirring frequently for about 4-5 minutes. The asparagus should maintain their vibrant color and be just under al-dente, slightly raw. Set aside to cool. 

In one bowl add the cabbage, carrots, 1 tbs of minced cilantro and cranberries. Mix well. Set aside. 

To make the dressing: whisk together lemon juice, honey, sriracha sauce, optional cayenne pepper, 1/2 tsp of salt, and 5 tbs of olive oil. Whisk well and adjust salt/pepper to your liking. 

In the last bowl add the avocado flesh, remaining 1 tbs of minced cilantro, 1 tsp of salt and mush together with a fork. I like mine chunky but make it the consistency you desire. 

Add the bread to the oven or toaster. Let it toast in oven for 6-8 minutes or until slightly golden. Remove from oven to cool slightly.

Add the dressing to the asparagus slaw bowl. Toss to combine. Do not dress slaw until just ready to serve- it will wilt. 

Spread the avocado mixture over the 4 prices of toast. Add a pile of the asparagus slaw to each toast. Serve and enjoy!! Xo 

What to do with leftover grilled meat??

Now that 4th of July has come and gone (are we really half way through the summer grilling season??) here is a great way to use up that forever leftover grilled meat. We all do this- overbuy proteins for a summer BBQ and then we are left with a plethora of deliciously grilled meats. Worry no more- this super simple recipe will kick up those leftovers and create a whole new meal! I made this recipe with leftover steak but you can add whatever protein you want in lieu of steak- chicken, sausages, pork, shrimp- whatever. It works great every time and you can eat this recipe as is, with rice, or with tortillas for fajita or taco style. It's super simple and can be ready in 20 minutes! I'm a huge fan of using leftovers and this recipe is perfect! 

Grilled Meat Makeover 

Fridge 

3-4 cups of leftover protein sliced thin or in bite size pieces - steak, chicken, shrimp, sausage, pork, etc.

1 medium green pepper, julienned 

1 medium red pepper, julienned 

3 tbs cilantro, minced 

1/2 jalapeño, deseeded and minced 

Freezer

1 cup of frozen corn- if you have fresh cooked corn- even better 

Counter

3 garlic cloves, minced 

1 cup (10-15) grape or small cherry tomatoes 

1 cup red or yellow onion, sliced thin 

Juice of 1 lime (about 3-4 tbs) 

Pantry

1 1/2 tsp salt

1 1/2 tsp dried oregano 

1 tsp cumin 

1/2 tsp fresh pepper or to taste 

1/4 tsp of red pepper flakes or hot sauce (optional) 

2 tbs olive or canola oil 

Tools

Cutting board 

Chopping knife

Measuring cups and spoons 

Wooden spoon 

Large high-sided sauté pan or wok 

Heat your sauté pan or wok over medium high heat. Add oil and allow a minute to heat up. 

Throw the onions into the pan and allow to cool for a minute or two. Add the minced garlic and oregano and sauté for another 30 seconds before adding both colored peppers and minced jalapeño. Cook while stirring occasionally for a 3-4 minutes. 

Add the frozen or cooked fresh corn, protein of your choice, cumin, salt and pepper. Continue cooking for a couple minutes. Then take each small cherry or grape tomato and squeeze them individually into the pan before throwing them in. You want their juices to coat the dish. 

Squeeze the fresh lime juice into the pan and add the minced cilantro and hot sauce or red chili flakes if you're using. Cook for another two minutes, stirring occassionally and then remove from heat. 

Serve right away with whatever side you chose. I ate mine fajita-style with sour cream and avocado and it was delicious!! 

Enjoy! Xo

Peach Strawberry Crumble Bars

Summer is (almost) finally here and that means outdoor eating is upon us. My first beach BBQ is this weekend and I was put in charge of burgers and dessert. Actually I self-appointed the dessert because I wanted to try to make a dessert that doesn't require refrigeration, heat or a la mode (although it certainly doesn't hurt ever) but still has the taste of the summer. And summer desserts always mean summer fruits. This dessert is the carry around version of a fruit crumble. And it is a summer BBQ winner!

Peach Strawberry Crumble Bars 

Crust 

1 1/2 cups ap flour

1 cup cornmeal 

1/4 tsp salt

3 tbs white sugar 

2 tbs milk 

1 1/2 sticks (3/4 cup) butter, slightly softened 

3/4 tsp vanilla extract 

Filling 

1 1/2 lbs strawberries, sliced thin 

3 almost rip peaches, sliced thin

1 heaping tbs basil, minced 

1 1/2 tbs white sugar 

1 tsp vanilla extract 

1 tsp lemon juice

1tsp cornstarch 

Crumble Topping 

1/2 stick (1/4 cup) butter, softened 

1 cup rolled oats 

1/2 cup ap flour 

3/4 cup light brown sugar 

Pinch of salt

Pinch of cinnamon

Tools 

3 medium mixing bowls

Mixing spoons

Measuring cups/spoons

9x13 greasers casserole/baking dish

Cutting board

Chopping knife 

Preheat oven to 325 degrees. 

In first bowl make the bar crust. Add flour, cornmeal, salt and sugar. Mix well. Using your fingers mix in the softened butter until dough is crumbly. Add milk and vanilla extract and incorporate well. Do not over mix. Add the crumbly dough to the greased baking tray. Press firmly to even it out across the dish. Bake for 18-22 minutes or until the corner edges become lightly toasted. Remove from oven and cool completely. You can refrigerate until ready for the next step. This can be done a day ahead as well.

In second bowl add all the filling ingredients and mix. I like to do this while crust is baking so the flavors can meld for a little. Let the ingredients sit in the bowl for at least 15 minutes. 

In the third bowl make the crumble topping. Add flour, oats, sugar, cinnamon and salt to the bowl. Mix well and then once again using your (clean) fingers mix in the softened butter to make a nice crumbly topping. 

Preheat oven to 350 degrees. Once crust is perfectly cooled poor the entire contents of the filling bowl on top. Level it out across the baking dish. Then add the crumb topping and press gently to compact the layers. Place in the oven uncovered and bake for 28-32 minutes or until the crumble topping takes on a slightly golden color. Remove from the oven and cool completely. At this point you can refrigerate the dessert until ready to cut and serve. I found it easier to cut once chilled. 

Bottom crust layer 

Fruit filling 

Crumble topping 

Final product 

This dessert really worked well at the BBQ. Even though it was pitch black by dessert time and we all forgot candles/flashlights- it tasted damn good in the dark!! Try it out at your next outdoor party. Xo

 

Balsamic Strawberry Shortcake

Growing up I used to make strawberry shortcake from the Bisquick recipe on the side of the box a lot. It was my show off dessert as a child. 

I wanted to create a recipe that was just as easy as the Bisquick recipe yet much more delicious. This is truly one of my favorite desserts and is reminiscent of the beginning of summer- which hopefully is around the corner. Get ready for strawberry season with this simple and delicious recipe! 

Balsamic Strawberry Shortcake 

Fridge:

2 pints strawberries, tops removed and sliced 1/8 inch thick 

1 stick cold butter, cubed 

2 eggs 

3/4 milk (preferably whole) 

1/2 cup sour cream 

1 1/2 cups heavy whipping cream 

Counter:

1 1/2 tsp lemon juice 

Pantry: 

3 cups flour

2 1/2 tsp baking powder 

1/2 tsp salt

1/4 cup white sugar plus 3 tbs sugar for toppings 

1 tbs white vinegar 

1 tsp vanilla extract 

2 tbs balsamic glaze 

Tools:

4 mixing bowls 

Whisk 

Large tray greased or lined with parchment 

Measuring cups/spoons

Cutting board

Chopping knife 

Ice cream scoop 

Preheat oven to 350 degrees. 

In one bowl- add the sliced strawberries, 2 tbs of sugar, balsamic glaze, lemon juice and a tiny pinch of salt. Mix together well and allow to macerate in the fridge while you make the biscuits. 

In a clean bowl add flour, baking soda, 1/2 tsp salt, and 1/4 cup sugar. Using your fingers add the very cold butter (I like to cube mine and then set it up in the freezer for 5 minutes) to the dry ingredients. Rub the butter into the dry ingredients creating a grainy sand texture. Set aside. 

In the other bowl add milk and vinegar. Allow to sit for a few minutes and then add the eggs, vanilla extract, and sour cream. Mix well with a whisk. 

Pour the wet bowl into the butter incorporated dry bowl. Mix until it just comes together. Do not over mix. 

Using an ice cream scoop- place the biscuits on the greased or parchment lined tray. Put into the oven and bake for 18-20 minutes. Remove once the tops are slightly golden and they are spongy but firm to the touch. 

While biscuits bake- add the heavy cream and remaining 1 tbs of sugar to the last clean bowl. Blend using your hand mixer (or tough it out and do it by hand)- until you get soft peaks. You do not want to over mix your whipped cream. 

Once biscuits have cooled for a few minutes (who am I kidding? I ate them right out of the oven)- assemble your shortcakes your way. I like to cut the biscuits in half and fill them with the whipped cream and strawberries. 

Enjoy this! It's a great dessert to make ahead for a summer soirée as well. Biscuits keep in a sealed container for 5 days and it's easy assembly once you've completed all the steps. Or just have a make your own strawberry shortcake dessert table. Xo 

Oatmeal Pancakes with Bananas Fosters Compote

This recipe was created out of a strong desire for pancakes, the fact that it was brunch on Sunday and there was no syrup to be found. And I must say it turned out pretty darn delicious. The pancakes solo are great but the combination of the sweet soft bananas are excellent! Add this one to your next Sunday Funday!! 

Oatmeal Pancakes with Bananas Foster Compote 

Fridge:

1 1/4 cups milk

1 egg 

4 tbs butter 

Counter:

2 ripe (but not overripe bananas, if anything underripe preferred) bananas

Pantry:

1 cup ap flour 

3/4 cup oatmeal 

1 tbs white sugar

1 1/4 tsp baking powder 

1/4 tsp salt 

1/2 tsp vanilla extract

1 tbs white vinegar 

4 tbs brown sugar

1/8 cup rum

1/8 tsp ground allspice 

Pinch of cinnamon (to your liking) 

Spray oil for cooking 

Tools:

2 non stick sauté pans 

2 mixing bowls

Whisk 

Measuring cups/spoons 

Wooden spoon 

Spatula 

In one mixing bowl add flour, oatmeal, salt, white sugar, and baking powder. Mix well.

In the other bowl add milk and vinegar. Allow to sit for a few minutes. Then whisk in the egg, and vanilla extract. Pour this bowl over the dry ingredients bowl. Mix well but do not over mix. Allow to rest while you make the compote. 

In a cold sauté pan add the butter and brown sugar. Turn heat on medium and allow the butter and sugar to melt together, stirring frequently. Add the allspice and pinch of cinnamon. Once melted together and slightly bubbling- add the sliced bananas and cook for 30 seconds. Remove pan from heat source and add the rum. You can flambé the rum if you feel confident doing so- light with long lighter or tip sauté pan towards gas flame. Otherwise cook bananas for a few minutes so the alcohol cooks out. Place the bananas foster compote aside until ready to serve. 

Heat other sauté pan over medium heat and spray with oil. Using a 1/2 cup measuring cup, pour pancake mixture into the center of the pan. Once the pancake begins to generously bubble (1-2 minutes) flip the pancake over. Cook for another 1-2 minutes and remove from pan. Continue this process with the rest of the pancake batter. 

Serve the pancakes warm (you can keep them warm in a 175 degree oven) with the bananas foster compote. Enjoy! Xo