If the name doesn’t intrigue you then you must not LOVE avocados. While I’ve never really fancied myself an artist, I do have artistic foodie tendencies. And well, artists go through phases. Right now I am in my avocado phase. (There, I said it- that is half the battle – as I torture my family and willing guests into testing my creations). There are a lot of ways that you can customize this hearty and healthy vegetarian dish and I encourage you to have fun with it.
Tuscan Avocado-melee Sandwich
3 small avocados, sliced in half and pits set aside
1 15 oz can canellini beans, drained
1 carrot, chopped
1/2 cup whole pistachios, rough chopped
1/2 cup spinach, sliced
1 TBS sunflower seeds
favorite bread, toasted
Italian flat leaf parsley (optional garnish)
1 TBS balsamic vinegar
2 tsps cayenne
1 TBS garlic salt
4 tsps horseradish
1 tsp white wine vinegar
1 small lemon, juiced
pepper to taste
In a medium size bowl, remove avocados from their skin and mash. In a small bowl mash canellini beans, then add into the bowl with the avocado along with all remaining ingredients. Next add in the seasonings and combine well. If not serving immediately, place the avocado pits back into the bowl with the avocado filling, cover and refrigerate for up to 2 hours. Before serving remove pits and stir mixture. Serve avocado sandwich filling on one slice of toasted bread.
Notes: While it is certainly possible to use a fork and knife on this sandwich I highly recommend consuming it as finger food. If made on smaller toasts Tuscan Avocado-melee can be wonderful appetizer.
This sandwich was served along with my petite lentil salad.
It is often the simple recipes that we make that merit repeating again. This is one of those recipes that you can use as a guide and then take your own culinary liberties, utilizing the fresh items you have on hand.
Open Face Warm Roasted Chicken AvoJarls Sando
pesto, homemade or store bought
walnut wheat bread
roasted chicken breast, sliced
Jarlsberg cheese, slice
Mix pesto with a scant amount of mayonnaise and set aside. Slice walnut bread to desired thickness.
Coat bread with pesto aioli, layer with avocado, chicken and Jarlsberg. Place in oven at 350 degrees and cook for 3-5 minutes until cheese begins to melt.
Darkness falls across the land
The midnite hour is close at hand
Creatures crawl in search of blood
To terrorize y’awl’s neighborhood
And whosoever shall be found
Without the soul for getting down
Must stand and face the hounds of hell
And rot inside a corpse’s shell
The foulest stench is in the air
The funk of forty thousand years
And grizzly ghouls from every tomb
Are closing in to seal your doom
And though you fight to stay alive
Your body starts to shiver
For no mere mortal can resist
The evil of the thriller
(Excerpted from Michael Jackson’s song ‘Thriller‘, performed by Vincent Price)
With Halloween about to turn the corner, I felt it was time to concoct a scary food combination. So I ask you: trick or treat? Pumpkin often tops the recipe charts, but with so much foodie competition for that cheerful colored squash I thought I’d take another tact. I’ll keep this brief, as I know most of you will be too fainthearted to dare try this bizarre combo.
This seemingly frightful combination is one I have managed to repeat three times this week, as it is sweet and savory perfection; even if it sounds a bit bizarre. Ghouls and Goblins, please meet ‘Figgy Piggy Sandwich’.
Figgy Piggy Sandwich
2 large slices bacon, thick cut
2 pieces honey sunflower bread, thin slices (or other crusty bread)
1/4 tsp butter
2 slices of brie, thick sliced
2 figs, washed and sliced into four
Take bacon slices and cut in half. Place bacon in a small pan on medium-high heat, turning occasionally. Cook until crispy. Remove from pan and place on plate with paper town to drain off fat. Set aside.
Butter two slices of bread and place brie on top. Top with warm bacon slices and then figs. Cover with second piece of bread. Serve and enjoy!
Makes 1 sandwich.
And for those of you that felt this post was a bit of a trick, well, stay tuned, and I’ll treat you to a second post this week IF YOU DARE to come back to this house of food experimentation.