guacamole disguised as a salad.

One of the reasons I love Instagram so much is that if you are food obsessed person (like myself), you can follow other like-minded people and become privy to a whole lot of recipe inspiration.  It's like an ever-updating magazine of what's in-season and what you should be making for dinner.   I find myself taking screenshots of people's feed multiple times a day - photo reminders of what I need to get to the kitchen and make. 

I came across a photo and a description of a salad very similar to this one last week on the feed of Ashley Rodriguez; the writer and photographer behind Not Without Salt.  The words "kind of like guacamole" got me because if there is anything I want to eat during an epic heat wave it's guacamole. But I'm an adult (I think that's what happens when you turn 30), and while a bowl of guac and an endless bag of tortilla chips sounds absurdly delightful, it doesn't really feel like a proper dinner.  But guacamole disguised as a salad?  That I can get behind.  

I threw this together based on her description and what I had on hand and the resulting salad is dreamy.  It really does taste exactly like most American's dip of choice but it's classy since it's a salad.  Served with Bourbon Sugar Steak and some homemade cornbread (recipe coming soon) and you have one perfect summer Sunday supper.

Guacamole Disguised as a Salad

Recipe based on a photo and description from Ashley Rodriguez at Not Without Salt

Serves 2

1 ripe avocado, sliced thin

1 1/2 cups mixed variety heirloom cherry tomatoes halved and/or quartered

2 tablespoons pepitas or sunflower seeds

1/4 cup chopped fresh cilantro

1/4 teaspoon ground cumin

Zest and juice of 1/2 a lime

Flaky sea salt and pepper to taste

Olive oil for drizzling

On a large plate or platter, scatter 1/3 of the cherry tomatoes.  Sprinkle lightly with flaky salt and pepper.  Arrange the sliced avocado over the tomatoes.   Scatter the additional tomatoes over the top. Sprinkle with additional flaky salt and pepper.  Scatter the pepitas/sunflower seeds, cilantro, and cumin over the tomatoes and avocados.  Drizzle the lime juice and a little olive oil over the top and then sprinkle with the lime zest.  Eat immediately.   

spicy sweet potato chip and avocado sandwich.

Last week's issue of the NYTimes dinning section stole my heart because my love of sandwiches knows no bounds.   It is safe to say that after reading the article about how to build a better sandwich, I had a SERIOUS hankering for something stuffed between two slices of bread.   

And so I made one epic sandwich.  

Some may scoff at the idea of a sandwich containing no meat.  While vegetarian sandwiches are not the norm, they are incredibly delicious especially when they encompass lots of different textural and flavor elements. The key to a good sandwich is juxtaposition - something crunchy with something soft.  Something spicy with something sweet.  If you can get that balance right the sandwich possibilities are endless. 

This particular sandwich has it all - crispy, crunchy homemade sweet potato chips.  Creamy avocado and a particularly addicting spicy special sauce.  It's not neat and it's not pretty but it's good and satisfying and absurdly delicious.   

Spicy Sweet Potato Chip and Avocado Sandwich

Recipe adapted from Dolly and Oatmeal

Makes 2 Sandwiches

1 large sweet potato, sliced lengthwise to about 1/8-inch thickness

1 1/2 tablespoons olive oil

Large grain sea salt + fresh ground pepper

1 teaspoon smoked Spanish paprika

1 ripe avocado, sliced

Micro greens, sprouts, small lettuce, etc.

2 ounces of goat cheese

4 slices bread (or 2 rolls), toasted

Spicy Special Sauce (see below for recipe)

Pre-heat oven to 375° and line a baking sheet with parchment paper.  Set aside.

Mix sliced sweet potatoes, oil, paprika, a couple pinches of salt, and a few grinds of pepper, until potatoes are evenly coated.  Spread potatoes in a single layer, do not overlap or overcrowd.

Bake for 15 minutes, then flip each potato over and bake for an additional 15 minutes.  At this point some potatoes might be crisp; if so, remove from baking sheet and transfer to a large platter or plate. Continue this process until potatoes are lightly browned and crisp.  Let potatoes cool in a single layer. (Placing them on top of one another while still hot will result in a soggy chip.)

Remove spicy sauce from fridge and spread a good amount on both sides of the bread.  Add avocado, chips, micro greens, and goat cheese, and top with remaining slice of bread

Spicy Special Sauce

1 teaspoon good dijon mustard

2 1/2 tablespoons mayonaise or vegenaise

2 tablespoons ketchup

1 teaspoon sriracha

1/4 teaspoon maple syrup

Whisk all ingredients together in a small mixing bowl; cover tightly with plastic wrap and refrigerate for at 1 hour or up to 1 week

avocado toast.

If you were to ask me what I eat more often then not, the answer would be avocado toast.  Avocado toast is the food I dream about.  It's my default snack, my lunch when I don't know what to make.  It's my dinner when I am home alone and watch Real Housewives of New York Marathons.  It's the most perfect food.  Ever.  

After discussing English Muffin Bread last week which makes for an epic base for avocado toast (as evident by these pictures), I figured it was finally time to discuss my version.  This is one step up from the bare bones original of smashed avocado and sea salt because in my world a little extra spice (and cheese!) never hurts anything.
























Avocado Toast

This recipe is a jumping off point.  I have used all sorts of cheeses and spices (havarti can be really wonderful as is crushed chipotle pepper).  Experiment.  The key is good bread and a really ripe avocado.  

Makes 2 Pieces

2 slices of bread, any kind, though I am partial to nutty 5 grains or the previously posted english muffin bread
1/4 - 1/2 an avocado (the amount will depend on the size of the bread or how generous you are with the avocado)
1/4 teaspoon Aleppo pepper
1/2 teaspoon Mike's Hot Honey or regular honey
1 tablespoon crumbled feta, ricotta salata, or cotija 
Flaky sea salt and black pepper

Toast your bread well.  Spread equal amounts of avocado on each slice.  Sprinkle the Aleppo pepper and cheese evenly over the two slices.  Drizzle the honey.  Season with salt and pepper.   Devour.  Immediately.  

roasted carrot and avocado salad.

I know you are probably wondering what's happening around here, two salad posts in one week is not my typical style, but stranger things have happened (like how I've become a less impulsive shopper, go me).  So let's embrace the new me because 10 bucks says by next week I'll be back to discussing the merits of chocolate, caramel, and sea salt crepes and why they make for an acceptable breakfast (they do).  

This salad is the kind of salad that can qualify as a meal.  In my world leafy greens and shredded carrots do not qualify as a meal but this, this does.  This is hearty and filling.  A textural array of awesomeness in each and every bite.  Carrots covered in a combination of citrus and spices are slow roasted until tender and charred.  They emerge from the oven in a state of blistered gorgeousness and then they get paired with wedges of perfectly ripe avocado, a dollop of sour cream, and a heavy sprinkling of pumpkin seeds for the perfect amount of crunch. Now if only all salads could be this awesome.  

Roasted Carrot and Avocado Salad

Recipe via the NYTimes who got it from ABC Kitchen.

Serves 4

3 garlic cloves, peeled

1 teaspoon cumin seeds

1 teaspoon fresh thyme leaves

1/4 teaspoon crushed red chile flakes

Salt and ground black pepper

1 tablespoon red wine vinegar

4 tablespoons extra virgin olive oil

1 pound medium-size carrots peeled

1 orange, halved

1 lemon, halved

1 avocado, pitted, peeled and cut in thin wedges

1 1/2 cups packed radish or other sprouts

3 tablespoons sour cream

3 tablespoons roasted hulled pumpkin seeds

Heat oven to 400 degrees. In a small food processor or a mortar, pulse or pound the garlic with the cumin, thyme, chile flakes, 1 1/2 teaspoons salt and 3/4 teaspoon pepper to make a paste. Add vinegar and 2 tablespoons of the oil, and mix well.

Arrange carrots in a roasting pan and spread spice paste on top. Place orange and lemon halves, cut side down, on carrots. Roast until carrots are tender and starting to brown, about 45 minutes.

Using tongs, arrange carrots on a serving platter. With a dishtowel to protect your hands, squeeze juice from the roasted orange and lemon halves into a measuring cup. You should have about 1/2 cup juice. Beat in remaining 2 tablespoons oil. Season with salt and pepper. Drizzle some of this sauce over the carrots.

Arrange avocado over carrots, then scatter sprouts on top. Drizzle with reserved sauce, top with dollops of sour cream and a sprinkling of the seeds. Serve.

spring pea guacamole.

As of late I’ve been a terribly strange eater.  Sit down meals with one main dish no longer interests me.   Instead I’ve become a person who solely wants to snack and graze on little assorted bites of food which is why our dinners have been composed of various vegetable dishes, a hunk of cheese, crunchy grilled bread, and if we are feeling particularly splurge worthy some prosciutto or salami.  I call this style of eating California style or European alfresco style and it perfectly suits the summer months (and begs to be served with a chilled glass of wine).  Most meals of this nature have taken on an Italian spin but lately I’ve been leaning towards a more Mexican style (since it goes so well with ice cold tequila and lime) which is why this guacamole is now in heavy rotation.  This version is the perfect elevated rift on the classic dish of mashed avocado.  The peas add a subtle sweetness that plays off the charred jalapeno and the topping of toasted pumpkin seeds provides a little crunch and smoky flavor.  I love serving this with homemade salsa and chips or wedges of melted cheese quesadillas and a large margarita on the rocks for the epitome of superb summer eating and the perfect end to a long hot day. 

Spring Pea Guacamole

Recipe from ABC Cocina via Tasting Table

The boy took me to ABC Cocina for my birthday (or rather I told him I wanted to eat at ABC Cocina for my birthday and I made a reservation and he was kind enough to pay).  We ate this guacamole there and I feel in love and then was lucky enough to find out that Tasting Table scored the recipe.   I highly recommend going to ABC Cocina if you get the chance  - they are doing some really amazing things with vegetables and Mexican/Spanish flavors.  I also recommend consuming as much of the hot sauce as humanly possible as it’s the perfect combination of citrus and heat.  Oh and the restaurant itself is beyond gorgeous and unbelievably romantic. 

Ice

¾ cup shelled sweet peas

¼ cup fresh cilantro leaves, plus 1 tablespoon finely chopped

1 tablespoon sunflower seeds

1 medium jalapeño

1½ teaspoons kosher salt, divided

2 ripe avocados--halved, pitted and peeled

3 scallions, white parts only, thinly sliced crosswise

2 tablespoons finely grated lime zest, plus

¼ cup fresh lime juice (from about 2 limes)

Pinch sea salt

Tortilla chips, for serving

Fill a large bowl with ice and water. To a medium saucepan of boiling water, add the peas and cook until tender, 1 to 2 minutes. Add the whole cilantro leaves and cook just long enough to wilt them, about 5 seconds. Strain both the peas and cilantro into a fine-mesh sieve and plunge the sieve into the ice water to stop the cooking. Once the peas are cool, transfer them to a paper-towel-lined plate to drain. Place the cilantro in a few layers of paper towels and wring dry.

To a skillet set over medium-high heat, add the sunflower seeds and toast until fragrant and golden-brown, about 1 minute. Transfer the sunflower seeds to a medium plate. To the skillet, add the whole jalapeño. Cook, using tongs to turn it often, until the jalapeño is charred, 8 to 10 minutes. Transfer the chile to a small bowl, cover the bowl with plastic wrap and set aside for 5 minutes. Peel the charred skin from the jalapeño, remove the stem, halve the chile lengthwise and remove the seeds with the tip of a paring knife.

To the small bowl insert of a food processor (or using a small capacity food processor), add all but 2 tablespoons of the cooled peas, the blanched cilantro, the charred jalapeño and ½ teaspoon of the kosher salt. Pulse the mixture until it is coarsely chopped, about 20 one-second pulses. Transfer the pea mixture to a medium bowl.

To the peas, add the avocados, scallions, lime zest, lime juice and remaining 1 teaspoon kosher salt. Mash with a fork. Transfer to a serving bowl and sprinkle with the sunflower seeds, the remaining peas, the chopped cilantro and the pinch of sea salt. Serve with the tortilla chips.

roasted tomato caprese with avocado.

I spent $5.50 the other week on a pound of organic, greenhouse raised, farmer’s market tomatoes.  Every time I think about it, I think of how absurd it is to spend so much on tomatoes (before their official season is even close to starting!) but I couldn’t help it.  I became fixated on a roasted tomato caprese with avocado tartine that I saw on Not Without Salt when I was in California.  It caught my eye and my stomach the second I saw the pictures.  This is the kind of dish that shocked me with it’s simplicity and made me wonder why I never thought of such a combination.  I’ve eaten it about 4 times since getting home (I may have purchased another pound of inordinately priced tomatoes…) and I don’t see my consumption of it stopping any time soon.  It makes for a wonderful light dinner or a superb leisurely rainy afternoon lunch.  It’s salty and creamy and everything comes together perfectly in each and every bite. 

Roasted Tomato Caprese with Avocado

Recipe adapted barely from Not Without Salt (her photos are absurdly beautiful)

1 large beefsteak tomatoes or 2 medium sized tomatoes

1 tablespoon olive oil

¼ teaspoon flaky sea salt plus more to taste

¼ teaspoon freshly cracked black pepper

A pinch of red pepper flakes

4 large leaves fresh basil

3 thick slices of country bread

½ an avocado, peeled and sliced thin

½ large burrata ball (or buffalo mozzarella)

Preheat your oven to 400 degrees. 

Cut the large tomato in 1/4″ inch slices. Lay on a parchment lined sheet tray and drizzle olive oil and sprinkle with the salt, pepper, and red pepper flakes.

Roast for 30 minutes until wilted, wrinkly, and caramelized in parts.  When the tomatoes have roasted, remove them from the oven and set aside to cool. 

Toast the bread in the oven or in the toaster until golden brown.

Assemble the tartine by topping the bread with the sliced avocado.  On top of the avocado place torn pieces of burrata (make sure you get the creamy inside!).  Add a small pile of roasted tomatoes on top.  Finish with some torn leaves of basil and a pinch of flaky sea salt. 

grilled avocado and corn salad.

Have you noticed there is a blizzard going on outside ride now?  A blizzard named Nemo (I mean really who names these things?) and he is wreaking havoc on the city and flights (Miami I’ll be seeing you Sunday sorry for the delay).  I imagine you are sitting at home eating chocolate chip cookies and drinking hot chocolate (don’t tell me I’m the only one) and watching the fat flakes fall in an endless stream onto the city streets.  I haven’t experienced a winter wonderland like this in quite a while and I forgot how beautiful and quiet it can be when everyone is hibernating inside.  It’s rather magical, so magical in fact that I found self pressing my face to the glass in order to get a better look at the world outside.  Sometimes my inner child has a way of emerging. 

I decided this week, as a reward for making it to February, to finally dip into my stash of frozen summer vegetables.  I have the tendency to hoard summer’s bounty in my freezer so when the depths of winter doldrums have arrived I have a little of sun – a reminder of what will eventually arrive again.  I settled on the corn and knew a simple sautéed corn salad would help to cure my winter blues.  The cumin and crushed chipotle peppers give a great deal of warmth and complexion to the dish.  The grilled avocado provided the perfect creamy buttery touch to the salad.  I found myself slathering warmed avocado on homemade whole wheat bread and topping it with the corn salad.  It was an open faced sandwich that bridged the gap between seasons. 

Grilled Avocado and Corn Salad

Recipe adapted from Not Without Salt

I imagine when corn is in season again, this will then be on heavy rotation.  Cooking the salad on a cast iron skillet and grilling the avocados over an open flame will give the whole dish a smokiness that can never be achieved indoors.  If you don’t have a gas stove you can omit the grilling of the avocados. 

Also, this recipe is adapted from one I found on the most well-written and beautifully photographed food blog I have ever read called Not Without Salt (thanks Simone!).  She has beautifully well-written thoughts not only about food but also about love and what it means to be in a relationship.  I highly recommend it and I also recommend you have several hours available before you start reading because it’s addicting. 

Serves 2

1 tablespoon oil

3 cups frozen corn

1/4 teaspoon cumin

1/4 teaspoon crushed chipotle pepper or crushed red pepper flakes

1 tablespoon sour cream

1/3 cup diced queso fresco or feta

Salt and pepper to taste

1/4 cup chopped cilantro 

1 avocado, halved

Sea salt for sprinkling

In a large sauté pan heat the tablespoon of oil on medium-high heat.  When the oil is hot add the corn to the pan, stir to heat through.  Add the cumin and crushed pepper and continue to cook until the corn is heat through and just beginning to carmelize, about 3 minutes.  Add the sour cream and stir to combine.  Mix in the cheese and continue to cook for another minute.  Taste and adjust the seasonings.  Stir in the cilantro and remove the corn from the heat. 

Place the avocado cut side down on the burner over a medium heat.  Heat for a minute and the flip.  Divide the corn onto 2 plates and top each with an avocado half and then a sprinkle of sea salt.   

fried sushi cakes with tuna, avocado, honey soy sauce, and sriracha mayonnaise.

I have an requited love affair with ethnic supermarkets.  Growing up, my parents would throw my siblings and me into the car for weekend excursions to ethnic enclaves.  We would spend Sunday afternoons in Astoia, NY at the Greek supermarket Titan Foods and Saturday mornings in the Bronx walking along Arthur Ave in search of fresh pastas and pounds of Parmesan.  When I travel, I always make an effort to find and explore the local food markets.  It’s an unbelievable way to understand, see, and taste a communities culture which is why this past Saturday they boy and I made a road trip to Edgewater, NJ to visit Misuwa, one of the largest Japanese markets.  What prompted this visit was the search for sashimi grade fish in order to make these sushi cakes, which I read about on the NYTimes (and felt the need to make immediately).  The trip was well worth it because these sushi cakes are one of the best things I have ever  made.  The flavor is spot on, the creamy spicy mayo pairs beautifully with the salty sweet honey soy sauce and the texture is fantastic (crunchy rice and creamy avocado!).  The quality of the tuna was so incredible that it elevated the whole dish.  I served this with a bottle of cold sake which made for the most perfect pairing and am now looking for every excuse to make a return trip for more fish.  

Fried Sushi Cakes with Tuna, Avocado, Honey Soy Sauce and Sriracha Mayonnaise

Recipe adapted, from the NYTimes

I halved the original recipe, so I ended up making 12 pieces for the two of us (below is my version to serve 2).  I found that this was enough for us for dinner (I think this would also be good with some roasted eggplant as a side dish if you were a little hungrier).  As I mentioned I went out and got the fish from Mitsuwa (I also read online that you can get good sashimi grade fish from the Lobster Pound in the Chelsea Market but I urge you to visit Mitsuwa as it’s utterly fascinating and totally worth the trip.)  It is imperative that you get the best possible fish you can and if you can’t get sashimi grade you could use shrimp or crab or keep it vegetarian with just avocado!   Don’t be discouraged by the length of this recipe and the number of steps, its far easier then it looks! 

For the Rice Cakes

¾ cups short-grain sushi rice

2 tablespoons rice wine vinegar

1 inch piece grated ginger

2 teaspoons salt

For the Sriracha Mayonnaise

½ egg yolk (I put the whole egg yolk into the bowl and divided it which worked)

½ teaspoon red wine vinegar

¾ teaspoon orange juice

1 teaspoon lime juice

2 teaspoons Sriracha

½ teaspoon salt

¼ cup + 2 tablespoons grapeseed oil

2 tablespoons olive oil

For the Honey Soy Sauce

¼ cup light soy sauce

¼ cup honey

1 tablespoon sherry vinegar

2 teaspoons rice wine vinegar

For Frying and Assembling

Rice flour or all-purpose flour for dredging

Grapeseed oil

Coarse Salt

¼ pound sashimi grade tuna, cut into 12 slices

¼ of an avocado sliced into 12 pieces

Chives for garnish

Combine sushi rice, rice wine vinegar, ginger, and salt in a medium saucepan with 1 ½ cups water and bring to a boil.  Cover with a lid and reduce to a simmer.  Cook for 20 minutes or until done (mine took about 26 minutes). Remove from heat and let sit for 15 minutes. 

Line a loaf pan (about 9x5) with plastic wrap.  Firmly press the rice into the pan.  Refrigerate until set, preferably overnight.  Remove the rice from the pan and, using a chef’s knife dipped in hot water to prevent sticking, cut into roughly 1-by-3-inch rectangles. 

Make the Sriracha mayonnaise: Combine the egg yolk, red-wine vinegar, orange juice, lime juice, Sriracha, ½ teaspoon salt, and 1 teaspoon water in a metal bowl.   Slowly whisk in the grapeseed oil and then whisk in the olive oil.  Whisk until smooth, thick, and creamy. 

Make the honey soy sauce: In a small saucepan, bring the soy sauce, honey, sherry vinegar, and 1 tablespoon rice-wine vinegar to a boil and stir until smooth.  Cool before using.

Heat grapeseed oil in a pan, deep enough to just cover the rectangles.  Allow the oil temperature to reach 350 – 360 degrees.  Dredge the rice rectangles in flour and cook until golden and crispy, about 5 minutes total, turning once; transfer to paper towels. 

Top each rectangle with a bit of the mayonnaise, the top with tuna and avocado.  Drizzle with honey soy, then garnish with a bit of chives and a tiny pinch of salt.