I know – avocado toast is SO over, and even if it weren’t, you don’t need a recipe for it. This trend might be on it’s way out, but you’ll still find me (and pretty much everyone else on Instagram) happily smashing & snapping away.
I usually keep mine simple – avocado, lemon, salt, pepper and a sprinkle of hemp seeds. It’s a perfect combo that doesn’t need to be messed with, but since this was “dinner toast” for us one night last week, I thought I’d get a little fancier with the toppings. (Also, Jack is still claiming that he doesn’t like avocado, but if I hide it a little, no complaints).
This chart of ingredients looks a little fussy, but most of these are pantry staples and items that I happened to have on hand. For example, the adobo sauce (our favorite addition here) comes from a leftover can of chipotles that I had previously opened for this chili recipe. So feel free to use and re-use whatever you like. Send me your winning combos and, together, let’s keep this trend alive!
Hot chocolate always has to come with warm fuzzy memories, doesn’t it? I vividly remember being about 9 – otherwise known as the age when snow was fun. My sister and I would spend hours and hours building forts and making snow angels. We’d come in the house with red noses and leave our snowpants in a puddle at the door (you know, for mom to clean up). We’d sit down to mugs of swiss miss hot chocolate, no marshmallows for me.
I might not have wintery white Christmases anymore but here’s my fancy adult white hot chocolate that’s made oh so much more delicious by adding one of my favorite ingredients - matcha.
If you’re new to matcha, check out this matcha coconut latte post where I describe it a little more… or view all of our matcha recipes in our (now working again, sorry for yesterday’s glitch) recipe index.
The year I first became vegetarian I truly missed the turkey part of turkey day. It seems like ages ago now, but back then I barely knew how to cook for myself, let alone embrace seasonal foods like squashes, brussels sprouts and sweet potatoes (you know, the kind without marshmallows).
Fast forward to now – I eat *mostly* vegetarian every day and whenever anyone asks me how I do it, my answer is almost always: avocado.
In my opinion, avocados might be the world’s most perfect food. I eat them for breakfast, lunch, and dinner (even dessert) – and now, thanks to Avocados from Mexico, I’ll be eating them for Thanksgiving dinner too. I’ve posted a lot of veggie side dishes so far this year, but if you’re looking for a fresh twist on a vegetarian main course, give this one a try. It’s stuffed with quinoa, black beans, green chiles and pepitas and diced avocados - all of my favorite delicious (and, by the way, healthy) flavors.
Depending on the size of your acorn squash, you may have some of this avo-quinoa filling leftover. My leftover suggestion: make post T-giving tacos!
For more recipes and ideas, check out Avocados from Mexico on Facebook, Twitter, Pinterest and Instagram. We’re also giving a special Avocados from Mexico price pack worth approximately $200. To enter, leave a comment below telling me about your own Thanksgiving avocado recipe idea. Giveaway ends Dec. 5th. Open to US residents only.
I have a love/hate relationship with farro. It takes forever and quinoa is quicker but the chewy, nutty grains bring a real heartiness to this not-wimpy fall salad. The catch is that you have to pre-plan for farro – it’s easiest to make a big batch and keep it around all week. I’m not usually that organized but I happened to have made farro the day before my Farmhouse vegetables arrived so here we are… a grain salad with more veggies than could fit onto the subject line of this post.
The basic components are roasted sweet potatoes, peeled carrot ribbons and diced apples with a decent amount of greens worked in too. (I mixed kale and salad greens together because that’s what I had – feel free to use one or the other if you don’t have both).
Sweet, salty, crunchy, nutty… we ate this for dinner and then I ate it for lunch the next two days in a row. This would be a pretty addition to your Thanksgiving table and most of it can be made well in advance (see my make-ahead notes below).
It took everything in me to not title this one “pair crisp.” With quotation marks. Because this is a dessert for 2 – get it? (Jack is sitting next to me right now shaking his head).
Bad puns aside, I love desserts that are easy to make in small portions. Because if I made this large enough to serve 4, it would still serve the two of us. Just one more bite after one more bite and it would be all over. We have no control.
If you love apple crisp as much as I do, I’m telling you, you have to try it with pears. They’re so soft and sweet that they practically melt into the crumble topping. And because (ripe) pears are so much softer than apples, this bakes in about half the time. Which is just enough time to wash the dishes, pour two after-dinner cocktails and cuddle up on the couch with two spoons.