If you’ve been following me for awhile, you know I am a great promoter of buying local. However it’s often darkest before the dawn, and at this time of year, when fresh local produce is just barely trickling into our stores, I have been known to give in to a moment of weakness. I had just such a moment yesterday, when I bought kale that had been trucked in, all the way from Texas. This entire smoothie is as un-local as it gets, with the kale, avocado, almond milk, frozen peach-mango-strawberry mix, cinnamon, and turmeric.
Despite all this, and the perhaps unappealing colour, it’s delicious. In fact, it has already transformed my day. I could have been grumpy at the freezing temperature, but instead, I’m starting with a spring in my step and a smile in my tummy.
Sunday morning – when you want decadent flavour with very little effort, these cheesy avocado toasts fit the bill.
Start by grating some cheese – in this case, aged cheddar and Caerphilly – but mixing up flavours will give endless tasty results. For two, cut a small avocado in half and mash with a squeeze of lemon juice. Then preheat the broiler and line a cookie sheet with parchment. While the oven heats, split and lightly toast two whole wheat English muffins.
Top the muffins with the grated cheese and place on the cookie sheet. Broil just until they are nicely melted. Spread the avocado on top and voilà, they’re ready to serve. Stand by for compliments.
The nights are cooling and everyone’s talking about back to school…so we are making it a priority to enjoy the harvest, and especially salads! Today’s included lots of homegrown veg, supplemented by other not so local favourites.
4-6c chopped mixed greens
2 diced peaches
1 diced avocado
4 cherry tomatoes, halved
1 small cucumber, diced
Dress with (shaken):
2 T Dijon
Zest and juice of half a lemon
1 T olive oil
1 oz feta
1 T toasted no salt shelled sunflower seeds
Not wanting to heat up the kitchen to make bread, potatoes were just the ticket for today’s breakfast. We’re keeping an eye on the Open Championship while we catch up on our reading.
To make this:
We grated two potatoes and chopped some greens, green onions, and herbs from our garden. In a well seasoned or nonstick pan with just a touch of olive oil, we cooked them until they were getting golden. A flip (messy is okay) and we added an egg for each. Once more over easy, we served them with some avocado and tomato, and a sprinkle of smoked paprika. They were, in a word, the breakfast of Champions.
“Eat your colours” is a great description to get kids to tuck in to a variety of fruits and vegetables. Eye appeal works just as well for us, the “grown-ups”. That’s the whole idea behind today’s Super Sesame Salmon Bowl. (A vegan version could just as easily feature sautéed mushrooms, chickpeas, or seitan).
2 c /500ml broccoli florets and stems cut in coins
1 c /250 ml sliced red cabbage
2 small avocados, diced
1 apricot, sliced
1 ripe tomato, sliced
2 t / 10 ml sesame oil
1t / 5 ml honey
15 ml sesame seeds
1 can salmon
For two, we steamed the broccoli for a minute or so in the microwave in a large bowl with the juice of a lemon. Put veggies (except avocado) in a bowl w the steamed broccoli. Drizzle with sesame oil, honey, and sprinkle in the seeds. Toss lightly.
Add the salmon and avocado and mix gently. Eat and enjoy.
It’s well known amongst our friends that we love a celebration. Today’s breakfast is a salute to Cinco de Mayo. One of the great things about having a multicultural family is more excuses to get together, reconnect, and of course, eat delicious food. Our whole wheat tortilla is topped with salsa, black beans, avocado, tomato and a scrambled egg. This will get us off to a running start, for sure!
After watching California Chrome win yesterday’s Preakness, I had California on my mind when it came to dreaming up a long-weekend breakfast idea.
A ripe avocado sealed the deal. On a toasted English muffin, we layered the avocado…mashed with a little lime juice and chopped cilantro. Next, a handful of frozen corn, toasted in a nonstick pan…with diced tomato added at the last second to warm through.
Then, a poached egg…with lime juice in the water instead of vinegar…and finally, a sprinkle of Mrs. Dash Chipotle seasoning, although any chili powder would do in a pinch.
Yesterday was an absolutely glorious day, and hearing that there was snow in Calgary yesterday, we are grateful for the mild temperature we experienced. It let us get the garden cleaned up, prepped, and some cool weather crops sown for our spring table.
Of course digging and weeding all this (and more) in a locale that is too rocky for a tiller is no mean feat!
This meant our salmon avocado tomato sandwiches were all the more welcome.
For two, mix gently and spread on multigrain bread:
1 diced avocado, sprinkled w 15ml/1T lemon juice
4 cherry tomatoes, quartered
1 can wild salmon, drained and mashed
30ml/2T light mayo
I might have made this delectable breakfast treat for our team meeting on Wednesday, but Marianne wanted bacon. She is an expert at making people feel welcome, so I took her advice – bacon it was. But today, there was an avocado still calling my name, so it became the starting point.
Toasted English muffins, topped with avocado (mashed with a squeeze of lemon) and finished with a perfectly poached egg. They have the creamy goodness of a Benny without the work – great for a weekday breakfast!
Finally the snow is receding and the barbecue is accessible. We are working on the “use what is on sale or in the freezer” methodology, and this week we found a great deal on local ground beef. So in addition to making a batch of meatballs for later in the week, we made tomato, avocado and bacon ( salute to the lovely Marianne) burgers. Yum!