Haha just made some avocado toast. We’ve been making it with a Mediterranean twist lately. Lemon, olive oil, salt, garlic powder, harissa, sumac, Aleppo peppers and some cilantro.
I was just thinking last night that our morel and asparagus season is likely going to over very soon. And I sure will miss it.
bean and chickpea mixture again with el rey’s carnitas and multiple spices… really impressed the dinner guests this weekend. amazing with eggs as leftovers.
Made our version of Halal guys chicken on the flat top. Nice crust. Cauliflower with cilantro, lemon and a bunch of spices and turmeric rice. A nice luxury when you work from home and can cook this very quickly.
What’s your recipe for halal guys chicken?
We have a fave place that has a pork belly, lettuce, tomato, avocado and an over easy egg.
In case you need any inspiration
Lovely! Have you perused Kenji’s BLT manifesto? The Best BLT (Bacon, Lettuce, and Tomato) Sandwich Recipe
Great season for a good BLT. Tomatoes!
Our local tomatoes haven’t arrived yet so we won’t be having BLATs til they do. But were told they expect to have morels through August.
So the Apostles’ Fast is almost over, and I am craving smoking ribs, grilling burgers, and cooking Peruvian rotisserie chicken again. However tonight I cooked one of the best dishes I make, Gumbo z’herbes. The recipe is from the late, lamented chowhounds.com (thank you @robert for saving this community from gas station videos), and it is a great recipe. Totally vegan. So tasty.
Can you share that recipe? It sounds great.
I have a .pdf I can send you. Not sure if I can post it although Chowhounds is long dead.
Leah Chase’s Lenten gumbo wasn’t quite vegan.
Though it was a lot less meaty than the usual.
Actually https://www.chowhound.com.
First tomatoes of the season (I got them in late) as well as butter lettuce from the LettuceGrow, jammy eggs, and ventresca tuna from Epicurus. A wonderful Salade Nicoise!
Oh yum. Where’s the tuna from? I get Ortiz, which is line-caught Spanish tuna packed in Spanish olive oil. I love it.
It’s “La Brujula” Spanish tuna as well.
Thanks. Try this, my favorite sandwich in the whole world. I’ve even carried it onto airplanes - no stink. Flight attendants have drooled over it. I don’t use the artichoke hearts because of messiness.
I made a pan bagnat the other day, but I didn’t let it rest long enough.
Ripe tomatoes, hard-boiled eggs, roasted peppers, anchovy fillets, cucumber, and scallions are also common ingredients.
I buy two cases of 5.5-oz. cans of Flott at a time to minimize shipping costs.