Desirable Avocado Toast with French Breakfast Radishes – A 5 minute Meal

I am always cooking. Almost every day. I, at times, have a love-hate relationship with cooking. Some days I chose not to cook, but we still have to eat…no? Yes. This is what we might have on those days. I realize there are at least one million, at least, Pinterest Boards dedicated to avocados and toast…I haven’t counted but I’m pretty sure this is somewhat true. Avocado on toasted bread is de regueur for all modern minded folks from coast to coast.

There is no recipe, but desire. There is no one way to make it except the way you like it with a just right-ripe avocado and the best bread you can get your hands on. It takes 5 minutes at most.

A sprinkling of thinly sliced Spring/French Garden radishes from the Nashville Farmer’s Market for a bit of crunch topped off lightly with sea salt. You’re good to go.

Eat Well…eat healthy.

Desirable Avocado Toast with French Breakfast Radishes

Ingredients for this “not real” recipe:

  • very good crusty loaf of bread…homemade or store-bought
  • just ripe avocados that are “smush-able
  • french breakfast radishes or other locally grown radishes or from grocery
  • crunchy seal salt and freshly ground black pepper
  • arugula leaves

Directions for this “not real” recipe”:

  1. Toast bread.
  2. “Smush” ripe avocados onto bread.
  3. Top with thinly sliced radishes.
  4. Sprinkle with sea salt and black pepper.
  5. Top with arugula leaves.
  6. Eat. Enjoy.

Teresa Blackburn    http://www.teresablackburnfoodstyling.com

 

Killer Orca Bean Salad with Mangoes, Oranges & Avocados

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A few weeks ago Wouter was working in Los Angeles and I had the week at home to myself. Busy with photo shoots and faced with all the craft services tables and lunches every day on set, I decided to make sure I ate cleaner and healthier when at home,

My friend Terry is always referring to her “bean diet”…I am not sure what that is exactly..but she swears by it.  With this bag of “Orca Beans”, also known as Calypso or Yin Yang Beans,  and the recipe on the back of the package as my guide, I made a killer salad and went on my own version of the “bean diet”.

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As you probably know from lots of past blog posts I am a big fan of Bob’s Red Mill products and these Orca Heritage Beans are no exception. I had not seen this particular type of bean before, but the black and white random patterning…much like an Orca Whale….

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…appealed to me very much. These particular beans came from Washington state, but they can be found in Mexico as well.

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Wonderous dried beans deliver lots of flavor, protein and are easy to cook. Blended with mangoes, oranges and avocados, lime juice and jalapeno peppers they become even tastier.

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Rinsed and cooked in water with salt and pepper….drained and cooled down…..

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…tossed with fresh ingredients….

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…this salad gets better each day.

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A killer Orca Bean salad….Bon Appetit!

Killer Orca Bean Salad with Mangoes, Oranges & Avocados

  • Servings: 8-10
  • Print

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Ingredients:

  • 1 cup Orca Beans, rinsed & drained
  • 4-6 cups water
  • salt & black pepper for cooking beans
  • 2 cups chopped fresh mango (peeled)
  • 1 cup chopped fresh orange (peeled, de-seeded) with juices
  • 2 Tbsp minced jalapeno pepper
  • juice of one lime
  • salt & freshly ground black pepper to taste
  • 1/2 tsp ground cumin powder
  • 1 to 2 fresh avocados chopped (peeled & seeded)

Directions:

  1. Place beans in a pot with the water and season with salt & black pepper. Bring to a boil, turn to simmer and cook just until beans are softened (but not mushy).  Drain cooked beans in a colander and rinse with cool water. Let drain for a few minutes.
  2. Put cooked, cooled & drained beans in a large bowl along with the chopped mango, orange and jalapeno pepper.
  3. Add lime juice, salt & black pepper to taste and cumin powder and toss gently. Add chopped avocado if serving immediately, otherwise cover and chill salad and add avocado right before serving. Taste and adjust seasonings to your liking. This salad keeps chilled for 3 to 4 days. It just gets better and better!

Adios sweet, cool April and Hello warm May.

https://www.teresablackburnfoodstyling.com

 

“Fergola Sarda Pasta, Lady Peas and Pesto Salad”

fergola sarda pasta salad

Labor Day is almost here. The day that heralds the end of summer and the beginning of fall…..somewhere. Labor Day here in Nashville heralds our hottest days and nights, hours of watering gardens & lawns or just giving up and letting it all go to seed. Plump ripe tomatoes, the last of the Lady Peas at the Farmer’s Market and at my house absolutely no desire to fire up the oven. Supper has to be short & a bit sassy, using whatever I can lay my hands on…healthy & colorful is always good…a little crunch…a glass of cool white wine. That is truly about all I can deal with.

Enter, stage left….Fergola Sarda. Have you heard of it? I had not until recently when perusing the shelves of Lazzaroli’s Pasta down the street from my house here on Fifth Avenue North. My eyes alighted on a bag of pasta that contained tiny round, lightly toasted looking balls…like giant Israeli Couscous, but not.

Fergola Sarda Pasta

Fergola Sarda is pasta from the region of Sardinia, Italy. A staple in the Sardinian kitchen this little pasta is actually toasted in an oven which gives it a very rustic appearance & homey flavor. Don’t you love a new food find?

Using other ingredients on hand here is my recipe for “Fergola Sarda Pasta, Lady Peas, and Pesto Salad”.

Ingredients I used:

1 cup Fergola Sarda Pasta cooked al dente according to the package directions; 1 cup Lady Peas (a variety of field peas which include among others Crowder peas, Butter beans, use any of these for this recipe) cooked; sliced Cucumbers & Avocados; quartered homegrown tomatoes; red onion slivers; the juice of 1 lemon, sea salt & freshly ground black pepper; freshly grated Parmigiano Reggiano, 1 cup of your favorite homemade or store-bought pesto (1/2 cup for mixing in salad & 1/2 cup for serving) & a splash each of olive oil & white balsamic vinegar

Print Full Recipe Here

Fergola Sarda Pasta Ingredients

When the Fergola Sarda Pasta is cooked al dente & drained, pile it in a serving dish. I used a deep platter. The golden color is so appealing isn’t it? I am just a bit smitten.

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Ingredients for Fergola Sarda Pasta Salad

I really like the addition of raw onions to a dish such as this salad, but often not the overbearing strong flavor which can take over the others. Here is my tip for “sweetening the onion”. Put your sliced, diced, chopped onions in a bowl. Toss with freshly squeezed lemon juice. Let sit for about 1/2 hour. Drain and add to your recipe. Taste one. You will be amazed at the way the lemon juice totally takes away the harshness of some onions.

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Cooking Lady Peas for this salad is very easy. I rinse fresh peas & drain in a colander. I then cook them in a saucepan barely covered with water, adding some salt & pepper, a dash of garlic powder & a couple of pats of butter. Bring to a boil, turn to simmer for about 20 minutes or until peas have absorbed some of the liquid. Peas are ready for this salad when you press one between your fingers and it “gives”.  Drain cooked peas in a colander allowing to cool a few minutes.

Lady Peas

Add all remaining ingredients to pasta and toss gently.

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Serve immediately or chill for later. Dollop additional pesto on side of plates when serving as well as a generous grating of Parmesan. “Fergola Sarda Pasta, Lady Peas & Pesto Salad” perfect as is for an entrée, would be a tasty companion to alongside grilled chicken for a dinner party.

Fergola Sarda, Lady Peas & Pesto Salad

Don’t work too hard this Labor Day, summer is fleeting, enjoy it. Stay Cool.