Green Crostini

Since our trip to the Dallas Farmers Market dishes have been clean, simple and fresh. It’s been all about utilizing and enjoying the produce in season and not burying those fresh flavors we crave so much in the winter.  This last week has also been about headaches. I have only escape a skull smashing, eye squinting, bed-stricken state twice this week. My husband luckily has been kind, patient and self-sufficient. I have awoken with ice-water at my bedside and never a cross word about lack of cooking or chores undone. I think I’ll keep him!

via Instagram

Two things I have really enjoyed this last week were a simple Bread Salad and this Green Crostini.  The Bread Salad is simple, sweet and a delicious way to use up leftover bread, or bread ends. I coarsely chopped up two large slices of a loaf of artisan garlic baguette, chopped up 4-5 small tomatoes, tossed in a Tbsp of olive oil, dash of lemon juice, salt and pepper to taste and some coarsely chopped cilantro (any fresh herb will do); toss the bread in the mix letting it absorb the juices and oil and enjoy. It’s so so very good. Plus zip, zero, zelch cooking – on these hundred degree days that is a blessing!

makes 2 servings, four slices 

 

4 – inch thick slices of baguette (we used our artisan garlic bread) 

butter or oil for toasting bread

 

1 – large avocado

1 – Tbsp fresh lime juice

1 – Tbsp fresh jalapeno, finely chopped

1 – Tbsp fresh cilantro, roughly chopped

*plus more for serving – if you love it like we do!

2 – Tbsp pistachios, roughly chopped

 

Directions: Slice baguette; spread oil or butter and toast over medium heat in a skillet. Set aside to cool slightly while you prepare topping. Combine all the ingredients, except the pistachios, and gently mash. Salt and Pepper mixture to taste and then spread on prepared toast; sprinkle with pistachios and extra cilantro if desired.  Enjoy!

This topping is beautiful with all the different shades of green. It is mildly reminiscent of guacamole, but with a salty crunch from the pistachios.  The garlic bread really brought out the flavors of several ingredients, if you were using a plain baguette I would break the “green” theme and add a little garlic to the mix! Hope you enjoy and for tonight I am headache free – hallelujah!

Emerald’s Salad

This crazy concoction just kind of happened… It started with a pretty picture of a salad (with a link in another language!), a craving, and then a random list of things that I thought would oddly go together. The salad in the picture had cherries, and well I’ve never thought to put fresh cherries in salad. So please, bear with me. Keep an open mind and palate and give it a try – it really isn’t as weird as it sounds or looks. Oh and if you can think of a better name, well I am all ears. Cherry Munster Avocado Rocket Salad… well as you can see it’s a bit much and surely there is something better than Emerald’s Salad.

1 package of rocket (arugula) blend lettuce, washed

1 large avocado, sliced and lightly salt & peppered

10-25 cherries, pitted and halved

block of Munster cheese, shaved into slices*

dressing of your choice – we used an olive oil vinaigrette, 

          balsamic vinaigrette or raspberry would also be lovely.

 

Wash and dry lettuce, clean and prepare cherries, and prepare avocados once ready to assemble and serve – as they will brown.  You can prepare each serving and then dress; or toss all three ingredients with dressing and then dish up; shave slices of Munster on top to finish the dish. Enjoy.

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I love salad! I will also admit I had my reservations when I fixed this, but the flavors all balance nicely. The lovely bitter and peppery flavor of the arugula, with the sweet juice and pieces of cherries, rounded by the buttery avocado, more texture contrast with the mild creamy cheese, and all of it drizzled with the vinaigrette lending both the flavor of olive oil, vinegar and a hint of spices – good stuff!  

 

These are a few of my favorite things…

Avocado Toast

So simple.

Grilled Butter Toast.

Toast hot from the toaster works too.

Avocado.

Salt & Pepper to taste.

… sometime I smear my toast with a wedge of laughing cow cheese first. Divine.

Fancy Grilled Cheese

is a grilled cheese sandwich made on Texas Toast.

brushed with bacon grease and slathered in butter.

Toasted on a hot griddle,

with pepper-jack cheese x2.

avocado.

bacon.

and fresh cilantro.

Salt & Pepper to taste.

Avocados are nature’s butter. They are delicious for every meal, even dessert and snack time too. I’m obsessed and hope you enjoy these soon!