Get Toasted for Mother's Day!
|When grilling bread, use a chewy textured bread|
and be sure to lightly oil it before it goes onto the grill
Avocado Toast with Hard-boiled Eggs, Sliced Olives, and then Drizzled with Olive Oil, topped with Sea Salt and Fresh Cracked Pepper. A trick to keeping your sliced, mashed, smashed or cut avocado green and bright - sprinkle it with lemon or lime juice. I'm not ashamed to say I keep one of those little plastic citrus containers in the fridge so I always have something acidic on hand to sprinkle over my avocados or apples.
Here's the link to that post for your culinary edification!
Ricotta Toast with Yellow Zucchini Butter - Zucchini butter is zucchini that's been coarsely shredded and then slow cooked in a large open saute pan, low and slow for about 45 minutes. I posted the recipe steps in a previous post which you can find here at this link. It may be hard to find yellow zucchini now but green works just fine. It keeps for about 4 days, but I tell you, it won't last that long as it's so good you'll eat it all quickly. Several pounds of shredded/grated zucchini will cook down to less than a third of its volume. The water has to evaporate. I like to saute some onions first in some good olive oil before adding the zucchini. I also like to season it with fresh or dried dill.
The ricotta and zucchini butter are a great combination, and you don't even need a "toast" base for it. This is scrumptious over chicken, salmon, or even grilled tofu.
Sweet Potato "Toast" with Peanut-butter, Banana, Honey Drizzle and a dash of Kosher Salt
- Okay, truth telling time here. You have seen those videos and photos of making sweet potato toast in an actual toaster. IT DOES NOT WORK! And if it does work, it takes forever and makes a mess. Listen to me - use either a grill, grill pan, or put them in the oven. I suppose a toaster oven will work, but I'd much rather be certain and use my regular oven.
Slice the sweets on an angle, making sure to cut the slices about 1/4 inch thick. I grilled these on my indoor grill pan and they took about 1/2 an hour to cook. I checked them to see if they were knife tender, meaning when the point of a knife was inserted, it slipped in easily and met no resistance. After they were grilled, with nice cross hatch marks, I put the sweet potato slices onto a large dinner plate and covered them w/a large lid (or you can use tin foil); the radiant heat they gave off let the sweet potatoes continue cooking.
Sweet Potato "Toast" with Goat Cheese (or any other soft spreadable cheese), Fresh chopped or torn Herbs and Olive Oil or top with half of a walnut or roasted/toasted sliced almonds.
Brown Rice Cakes with Nut Butter, Sliced Apples and Topped w/Cinnamon - again, using a splash of lemon or lime juice over the apple slices will keep them from turning brown. When I cut my slices, I add them to a big bowl of cold water into which I've added a tablespoon of lemon juice.
Toast with Ramp Butter and thinly sliced Radishes, topped with Chives or Spring Onions. Don't forget to add a pinch of salt and fresh cracked pepper! A nice sturdy sandwich bread makes this toast a winner. If the bread is extra fresh, you might not even need to toast or grill it. I dig a good slice of bread or hunk of roll with butter and radishes.
There you have it. I'd love to know what other ideas you've created. Tell me about your recipes and what worked, what didn't work. Mix it up, experiment. And remember, there's no wrong way to do these ideas!