Happy Monday! I have a new cooking class uploaded to the library and it answers the questions, “what should I bring to a potluck this summer?” and “what are some great dishes to serve for a summer get-together?” My monthly cooking class is 1 hour and I demonstrate 5 brand-new recipes. You watch on your own time, but I also offer a 1-hour live zoom session every month where you can ask me anything! I encourage you to try out a class if you enjoy learning from me. They are very well-priced and I even have an option where you can have
Toast with a vegan mayo and avocado topped with sautéed kale/chard and mushrooms, topped with scallions & blistered cherry tomatoes cut in half warmed though in the pan topped with a favorite salt blend
Le pain quotidian riff with extras. Toast with avocado mash sprinkled with lemon zest & cumin then adding sliced tomatoes topped with lemon pepper (sprouts has an excellent salt free version) and a few picked red onion slices finished with everything but the bagel seasoning for crunch and salt or the TJ’s salt, onion and garlic in the grinder spice.
I also love toast with different toppings. One of my favorite avocado toast variations is to sauté spinach with sliced garlic and I add sliced sun dried tomatoes, salt and pepper (even peperoncino flakes) and put it on toast which is "smeared" with avocado. It is filling enough to take you to lunch without needing a late morning snack. Delish...
My favorite GF bread is Coco Bakes which you have to order online and it's not cheap, but it's fermented and organic. From the supermarket, I like Canyon Bakehouse. I buy Divina chopped Calabrian chilies. There are so many brands out there and most use sunflower oil (instead of olive oil). But I'm not bothered by it since I probably use 1/4 tsp on a piece of toast.
Toast with a vegan mayo and avocado topped with sautéed kale/chard and mushrooms, topped with scallions & blistered cherry tomatoes cut in half warmed though in the pan topped with a favorite salt blend
Another good one! Sauteed greens with mushrooms is a great topper for anything. It's my go-to on oatmeal if I want to go savory. Thanks for sharing!
Le pain quotidian riff with extras. Toast with avocado mash sprinkled with lemon zest & cumin then adding sliced tomatoes topped with lemon pepper (sprouts has an excellent salt free version) and a few picked red onion slices finished with everything but the bagel seasoning for crunch and salt or the TJ’s salt, onion and garlic in the grinder spice.
This is a good toast! Lemon zest is such a great flavor booster. :)
I also love toast with different toppings. One of my favorite avocado toast variations is to sauté spinach with sliced garlic and I add sliced sun dried tomatoes, salt and pepper (even peperoncino flakes) and put it on toast which is "smeared" with avocado. It is filling enough to take you to lunch without needing a late morning snack. Delish...
I love the idea of adding non-starchy veggies to the toast! Great suggestion and sounds delicious!
I have “already chopped kale in a bag” from TJ’s and it includes the spine will it still work in this recipe?
Absolutely. The stems are just a little crunchy and fibrous and don't soften up. But if you don't mind that, go for it!
Ok thank u they might be better as a stir fry!😬
Do you have a favorite gluten-free bread and Calabrian chili brand?
My favorite GF bread is Coco Bakes which you have to order online and it's not cheap, but it's fermented and organic. From the supermarket, I like Canyon Bakehouse. I buy Divina chopped Calabrian chilies. There are so many brands out there and most use sunflower oil (instead of olive oil). But I'm not bothered by it since I probably use 1/4 tsp on a piece of toast.