Another quick lunch idea I thought I’d share. This is a cold salad on top of warm toast (well naan bread in my case, but use what you have on hand). With the cold weather, I’ve been pretty uninterested in eating anything cold lately, but this had a warm enough overall vibe to be appealing even on a dreary, rainy winter day. Avocados and grapefruit have both been on mega sale lately so I have quite a few hanging around. The avocados are perfectly ripe and I am feeling pressure to eat them before they go off. So today I thought I’d make an extra fancy avocado toast by combining tangy grapefruit and creamy, savory white beans with the avocado.
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When I was a kid I always thought that dipping strawberries into cream looked like the greatest idea anyone had ever had. In our house whipped cream was something we would get every once in a while on a special occasion as part of a dessert. You ate it serenely on top of something wonderful and appreciated it because it was a rarity. Fast-forward to a few days ago, listening to The Sporkful—a wonderful podcast centered around eating and human behavior—and the host, Dan Pashman, proclaims that his new years resolution is to eat more home made whipped cream. I am struck. Me too Dan, me too. Let’s eat fruit and whipped cream right now, in the middle of winter. Today I experimented with frozen mango and raspberries and fresh oranges. All were great, but raspberry was probably the favorite.
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These green chile and cheddar quesadillas are a great snack or a quick meal, and you can add pretty much anything to them! To make ’em cheaper, use fresh, homemade tortillas. Keep reading
Snack time! Try this pan fried toast topped with caramelized onion and cheddar. If you’re hanging around the house on a chilly afternoon and want your house to smell amazing consider making some caramelized onions. Make a big batch so you can have them on lots more than just these lovely toasts. They’re a great topping for all kinds of savory foods. Keep reading