When it comes to grilled cheese sandwiches, I think more is more. I say, skip the white bread and American singles and instead opt for:
1. thick grainy bread
2. fancy sharp cheese
3. fresh herbs
4. something sweet or tart, to balance it all out
In this case, component #4 – the tart cherries – are sweet and tart, making this my ultimate grilled cheese. Plus, I like to sneak in superfoods wherever I can.
Tart cherries (also called sour cherries) have some unique super-fruit benefits. They’re a natural anti-inflammatory as well as a source of melatonin. Nutrition aside, they also just taste really good. I especially love their tangy flavor in combination with the savory sage. And they become deliciously plump and juicy when smothered in melted cheese.
They’re available in dried-form year round – I find mine in the bulk bins at my grocery store.
Quinoa! It’s one of my favorite grains because it’s just so healthy and versatile. I find myself reaching for it more and more in the wintertime (especially now that we’re actually having a little bit of winter). It’s so easy to keep on hand in my pantry and it’s quick to make. Here are a few of my all-time favorite recipes:
Black Bean & Quinoa Burgers (these are vegan, if you skip the mayo on top)
Quinoa & Chickpea Salad / Carrot & Quinoa Salad in a Pita
Quinoa Quesadillas / Butternut Squash & Tart Cherry Quinoa
Mushroom & Quinoa Lettuce Wraps
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.