Here’s the world’s easiest (and most satisfying) summer salad for when you’re short on time but need something to go with that barbecue or potluck. Use top-quality produce here for a salad that’s greater than the sum of its parts.
Ingredients:
2 large heirloom tomatoes, washed and cored
1 large avocado, halved, pit removed, and peeled
3 Persian cucumbers
1/2 small red onion
1 garlic clove, grated
1/4 cup parsley, finely chopped
2 tablespoons red wine vinegar
3 tablespoons olive oil
Salt and pepper
Quarter the heirloom tomatoes and cut them into thin slices, then place in a large bowl. Thinly slice avocado halves and gently add to the bowl. Thinly slice cucmbers and red onion and add to the salad bowl.
Top vegetables with grated garlic, vinegar, parsley, and olive oil, then gently toss to coat. Season to taste with salt and pepper and serve.
I’m not a huge sandwich person, and I rarely seek them out, but I haven’t been able to stop thinking about this flavor bomb of a sandwich I made recently. Garlicy pesto, meaty mushrooms, tangy sourdough, vinegary peppers, creamy mozzarella — this sandwich has it all.
Maybe I’m a sandwich person after all.
Ingredients:
2 to 3 tablespoons prepared pesto
1 pound portobello mushrooms
2 tablespoons plus 2 teaspoons avocado oil
Salt
1 12-inch wide sourdough baguette or boule, halved lengthwise, toasted
1 garlic clove, halved crosswise
4 ounces fresh mozzarella, thinly sliced
1/4 cup sliced pickled cherry peppers
1/4 cup basil leaves
Place pesto in a large bowl. Remove stems and gills from portobello mushrooms. Heat 1 tablespoon oil in a medium heavy skillet over medium-high. Arrange half of mushrooms in a single layer in skilled and cook until they start to sizzle, then wrap the bottom of a second heavy skillet that is small enough to nestle into the first with foil and use it to press down on mushrooms evenly. Cook, pressing down, until mushrooms shrink and are deeply browned underneath, about 3 minutes. Remove top skillet; season mushrooms with salt. Turn mushrooms over, add 1 teaspoon oil to pan, and re-cover with foil-lined skillet. Cook, pressing, until second sides of mushrooms are well-browned, about 3 minutes. Transfer mushrooms to bowl with pesto. Repeat process with remaining mushrooms and 1 tablespoon plus 1 teaspoon oil. Toss mushrooms in pesto to coat.
Rub cut sides of baguette with garlic. Arrange mushrooms on bottom half of bread, then layer mozzarella on top. Top with cherry peppers and basil. Close and cut in quarters to make 4 sandwiches.
We’re continuing this summer’s basic millennial avocado toast theme with ponzu-salmon avocado toast. Adapted from Bon Appetit, this simple meal is as if sushi met avocado toast and became dinner. It’s easy, it’s delicious, it’s genius.
Ingredients:
1/2 cup mayonnaise
2 teaspoons chili-garlic sauce
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon Meyer lemon juice, plus more
1 Armenian or 3 Persian cucumbers, chopped
1 avocado, chopped
1 tablespoon finely chopped pickled ginger
Salt
4 ounces cold-smoked salmon, torn into bite-size pieces
4 slices sourdough bread, toasted
Toasted sesame seeds and toasted nori seaweed snacks, for serving
Mix mayonnaise and chili-garlic sauce in a small bowl; set aside.
Mix soy sauce, lime juice, and 1 tablespoon lemon juice in another small bowl; set ponzu sauce aside.
Place cucumbers, avocado, and pickled ginger in a medium bowl; season with salt. Squeeze a little lemon juice and toss gently to combine.
Dip each piece of reserved salmon in ponzu sauce and add to bowl with cucumber mixture; toss gently until just distributed.
Spread some spicy mayonnaise over each piece of toast. Top with salmon mixture and drizzle a small amount of remaining ponzu over. Sprinkle toast with sesame seeds, then crumble seaweed snacks on top.
I’ve been on a make-head breakfast bender, mostly because mornings are hectic and I only have a few minutes to spare. Lately my favorite are these overnight oats, sweetened with bananas and topped with shavings of dark chocolate. A healthy breakfast masquerading as a decadent dessert. Not a bad way to start the day.
This recipe makes enough for two servings, but can easily be doubled (or tripled).
Ingredients:
1 ripe banana
1 teaspoon maple syrup (optional)
1 tablespoon chia seeds
1/2 cup plain Greek yogurt
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup rolled oats
1 tablespoon shaved salted dark chocolate, for topping
In a bowl, mash together the banana, maple syrup, and chia seeds with a fork, then stir in the yogurt, milk, and vanilla. Add the oats and mix again. Cover and refrigerate overnight.
To serve, spoon into two bowls and sprinkle half the shaved chocolate on top of each bowl.
I am the most basic millennial in that I will never, ever tire of avocado toast. Avocado toast with an egg? Check. Avocado toast with chili crisp? Yes. Loaded avocado toast? Always. This version uses sourdough bread topped with radishes, pepitas, and queso fresco, for a Cali-Mex-inspired version of our beloved avocado toast. This makes one toast, so double or triple your quantities depending on how many you’re making.
Ingredients:
1 slice sourdough bread
1 garlic clove, peeled
1/2 avocado
1/2 teaspoon Meyer lemon juice
Salt and pepper
2 tablespoons sunflower microgreens or similar sprouts
1 radish, thinly sliced
2 teaspoons pumpkin seeds, toasted
1 tablespoon crumbled queso fresco
Toast the bread until lightly golden brown. Cut the garlic clove in half and rub it all over the toast.
In a bowl, mash the avocado with the lemon juice, salt, and pepper to taste. Spread the mashed avocado onto the toast. Top with the microgreens, radish, pumpkin seeds, and queso fresco.
