Avocado Egg Toast…

oops, I ate the other half of bread.

oops, I ate the other half of bread. Yes, that is a Zabar’s coffee mug!

…it’s what’s for breakfast! I’ve been on a hardboiled egg kick that I think started with having a salad last week with egg, avocado, greens and a spicy cilantro-lime dressing. I’d forgotten how much I love the combination of egg and avocado. I even ate it one evening for dinner following a softball game. There really isn’t anything fancy or overly-complicated or cutesy about this breakfast (or, lunch or dinner). It’s quite simple:

    toast your favorite bread
    drizzle a little olive oil on bread
    spread 1/2 of a an avocado on bread
    put sliced hardboiled eggs on top
    salt and pepper to taste
    sliced tomatoes on the side (optional)

You’re done. Now go do something productive.

Brown Basmati Rice and Black Bean Salad with Tangy Lime Dressing

It’s finally getting warmer in Brooklyn, to the point I had to switch on the A/C for a few days (Con Edison loves me). For me, when it’s warmer outside, I’d rather eat lighter meals that can be served cold. This is a nice, light lunch or dinner option. I think you can add diced pepper and corn to this salad and that would work well too. Go on and make yourself a margarita too!

  • 2 C. cooked brown basmati rice, cooled
  • 1 can of black beans, rinsed and drained
  • 1/2 avocado, cubed
  • 1 medium tomato, chopped
  • 4 scallions, sliced
  • 1/4 C. Bulgarian feta cheese, crumbled (optional)

For the dressing:

  • 2-3 TB mayo
  • 1/4 C. lime juice
  • 2 TB olive oil
  • 1 tsp chili powder
  • dash of salt/pepper
  • dash of crushed red pepper flakes

Add all ingredients in a small bowl and whisk together until smooth. Adjust accordingly, ie: if you want it tangier, add more lime juice, more creamy, add a bit more mayo. Note: I used bottled organic lime juice (Santa Cruz brand). It’s pure lime juice, no sugar or extra crap. I also use it to make margaritas [upcoming post!])

In a large bowl, add beans and vegetables to cooled rice. (you want to use cooled rice because you don’t want mushy tomatoes and cooked avocado, nor do you want the dressing warmed by the rice). Add dressing and mix until everything is coated. Add crumbled Bulgarian feta on top. Bam, you’re done. With this recipe, I’m pretty sure you CAN win friends with salad

Now, go do your laundry that you’ve been putting off for a few days.

Spring Avocado Basil Pesto with Pasta

I really love pesto of any sort: basil, kale, swiss chard, you name it, I’ll eat it. So, I decided to try a new recipe out that had been in my head for awhile and, lo and behold, it was delicious! Even G. loved it (he had two helpings of pasta). This dish just screams spring!

  • 1 avocado, seeded and halved
  • 1.5oz pkg of basil, washed
  • couple glugs of olive oil
  • salt and pepper to taste
  • grated Pecorino Romano (optional)
  • cooked pasta of your choice

Cook your pasta, whatever shape you decide, (I used gemeli, about 2 cups uncooked), set aside in a large bowl. Add avocado halves, basil, olive oil in a food processor and process until smooth. Use your best judgment with the olive oil. Add salt and pepper to taste. Bam, you’re done. Add pesto by spoonfuls to the cooked pasta (you don’t want to over-saturate it), and serve. I added a bit of grated Pecorino to our servings and halved grape tomatoes to mine. This goes well with red or white wine too.

Quinoa-Bulghur, Black Bean Salad with Tomatoes, Avocado & Spinach

As I was typing the headline for this post, I realized, “Damn, I’ve been eating a lot of black beans and tomatoes….” Sorry for the redundancy, but I’ve finally eaten my weight in summer tomatoes. (YAY!) I will surely miss them and think of them fondly when it’s December and I’m eating my fair share of roasted root vegetables and trying to not eat those gross, mealy, tasteless out-of-season tomatoes offered at my local grocery store.

ANYway…

This salad made a perfect meal and will pack up nicely when I take it to work for my lunches this week. It’s pretty adaptable. If you have limes and cilantro on hand, then by all means add some juice, zest and herbs. Yellow or red peppers or even jalapenos would add a nice crunch too. I used Pedon brand quick cooking (10 min) quinoa/bulghur, but if you have one or the other, that works just fine too.

  • 1 can of black beans, rinsed, drained
  • 1 package of quinoa & bulghur mix, cooked, drained
  • 2-3 tomatoes, diced
  • 1 avocado, cubed
  • 2TB extra virgin olive oil
  • 2-3 TB white balsamic vinegar

Cook the grains according to package directions. Set aside to cool a bit. Mix the black beans, tomato, avocado, oil and vinegar and add some salt and pepper. Let that sit for a few minutes so the salt brings out the water from the tomatoes. Add the quinoa to the vegetables and toss. I also added crushed red pepper flakes and a dash of chili powder in lieu of jalapenos. Enjoy!

Black Bean, Corn, Tomato, Avocado Salad

Maybe it’s just me, but I prefer colder foods in the summer. And because I cannot live on coconut or raspberry sorbet every day…
This dish works as a side salad or possibly a salsa accompaniment to roasted mushroom soft tacos (oooh, I just gave myself an idea). I used fresh corn on the cob rather than frozen because I had leftover corn. (I just sliced it off the cob in large pieces. If you use frozen corn, saut√© it first in a pan and let cool). It’s a quick and easy and made a nice lunch for my lazy Sunday afternoon. Hey, where’s my sangria?

  • 1 can of black beans, rinsed, drained
  • 1 ear of cooked corn on the cob, sliced off cob
  • 1 medium/large tomato
  • 1 yellow bell pepper
  • 1/2 avocado, cubed
  • 1 small/medium zucchini, thinly sliced pieces
  • juice of 1 lime
  • 1 TB of olive oil
  • 2TB of white balsamic vinegar, or to taste
  • Salt, pepper, crushed red pepper to taste

Rinse and drain the black beans, add the diced tomatoes, pepper, corn, avocado, and zucchini. Add the juice of a lime (so the avocado doesn’t brown), olive oil and vinegar. You don’t have to add vinegar, but I did because it adds a different element of flavor and is a nice complement. Stir and then let the salad sit for 10 minutes, as the salt with draw out the water from the tomatoes and zucchini.