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

 

Summer Lunch – Lemony Tuna and Kalamata Olives with a Crusty Baguette – E.A.T. #30

A good lunch is a wonderful thing.  To sit down and actually savor a mid-day or late afternoon lunch when I get a chance is a pleasure. My lunches take little prep and use pantry items along with a few fresh vegetables I have on hand. It takes just a few minutes to make it happen. It’s as easy as this.

Here is one of my current favorites using lemons, kalamata olives, tuna packed in olive oil, marinated red onions and fresh oregano leaves. I serve this with a crusty baguette for sopping up all the flavorful juices.

It’s summer in Nashville, it’s hot and humid..take a break from the stove….eat cool…eat simple…enjoy.

Summer Lunch -Lemony Tuna and Kalamata Olives with a Crusty Baguette

Ingredients:

  • 1/4 red onion, slivered and soaked in lemon juice for 15 minutes
  • 2 cans tuna packed in olive oil, slightly drained and leaving larger chunks of tuna
  • 1/2 cup pitted kalamata olives
  • the peel of one lemon cut into thin strips
  • the juice of one lemon
  • 2 tablespoons torn fresh oregano leaves
  • Sea salt and freshly ground black pepper to taste
  • 1 fresh baguette

Directions:

  1. In a bowl gently toss together red onion with lemon juice, tuna chunks with oil, kalamata olives, lemon peel strips, lemon juice and oregano. Season with sea salt and freshly ground black pepper. Cover and let sit for 10 minutes before serving.
  2. Serve with baguette pieces for sopping up juices. A Great nutritious lunch that is as Easy As This!

Teresa Blackburn    http://www.teresablackburnfoodstyling.com