Chipotle Avocado Toast

Ingredients:2 slices multigrain toast1 avocadoSea salt4 tablespoons chipotle mayonnaise (available in the condiment aisle)1 small jalapeño, sliced1/3 cup frozen corn Directions:Slice the avocado in half vertically. Then, slice each side of the avocado vertically, creating thin slices. Distribute slices evenly on top of the toast. Season generously with sea salt. Cut a small slit inContinue reading “Chipotle Avocado Toast”

Roasted Tomato & Feta Crostini

Ingredients:3 cups cherry tomatoes, sliced horizontally, plus olive oil for roasting2 cloves garlic, finely choppedSea salt1 baguette, sliced into 1-inch pieces2 cups feta cheese2-3 large basil leaves, chopped Directions:Preheat the oven to 375. Spread tomatoes and garlic onto a large sheet pan, and drizzle olive oil over top. Season generously with sea salt, and roastContinue reading “Roasted Tomato & Feta Crostini”

Steak & Pepper Skewers

Ingredients:1 orange bell pepper1/2 small red onion1-pound sirloin steakOlive oilSea saltFresh chopped garlic or garlic powder6-8 six-inch skewers Directions:Cut bell pepper into 2-inch pieces. Peel layers or red onion, and cut into two-inch pieces. Cut steak into two-inch pieces. Place pepper, then onion, then steak on a six-inch skewer. In a skillet, heat a splashContinue reading “Steak & Pepper Skewers”

Peach and Burrata Pizza

Ingredients:1 package pizza dough, plus olive oil8 ounces burrata (we used BelGioioso)1 cup packed fresh arugulaAbout 8 canned peach slicesBalsamic glaze Directions:Let dough come to room temperature for 30 minutes before using. Preheat the oven to 450. Roll dough as flat as possible, and cook on a pizza stone or baking sheet 12-18 minutes (dependingContinue reading “Peach and Burrata Pizza”