avocado spread on toast with ham and poached egg

With a little salt and the juice of  half a lime–to keep it from turning brown–that’s all it takes to make an avocado spread. Add a dash of Sriracha sauce to keep it interesting. Slivers of raw red onion add a bit of color and contrast. And also its sharpness lends flavor!

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A slice of ham and a poached egg on top! Et voilà–breakfast!

 

 

steak fajitas with wasabi yogurt dressing

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This is so quick and easy to make! It only takes a few ingredients and dinner is ready in half an hour! It has the tang of wasabi to add to the piquant flavor of paprika all wrapped up in a warm fajita.

Steak Fajitas with Wasabi Yogurt Dressing
Prep time: 10 minutes
Cook time: 2 minutes for beef, 3 minutes for pork tenderloin

Ingredients
6 oz lean beef steak
6 oz pork tenderloin cut into medallions and pounded flat
paprika
salt and pepper

1/2 cup sliced grape tomatoes
3 cups chopped fresh lettuce
1/2 small red onion, sliced in slivers
1/2 cup wasabi yogurt dressing

8 flour tortillas, fajita size

Pat the meat dry with paper towels. Sprinkle liberally with paprika, salt and pepper. Grill in a hot pan, about 1 minute per side for the beef, and about 1 1/2 minutes per side for the pork. Serve with chopped lettuce, sliced grape tomatoes, and wasabi yogurt dressing on top of a warmed fajita wrap.

Wasabi Yogurt Dressing
1/2 cup Greek style yogurt
1 teaspoon wasabi paste, or to taste

Combine yogurt and wasabi in a small bowl. Put generous dollops on top of the steak and eat!

 

 

asian avocado salad

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Asian Avocado Salad (adapted from epicurious.com)
1 tablespoon sesame seeds
2 cups coarsely chopped trimmed romaine lettuce
4 green onions, thinly sliced on diagonal (about 1 cup)
1/2 cup 1/3-inch cubed, seeded Thai guava or green apple (can use jicama, also called munkaeo in Thai)
2 large avocados, halved, pitted, peeled, cut into 1/3-inch cubes
1 cup grape tomatoes (for color)
2 tablespoons chopped cilantro and/or scallion, optional, for garnish

salad dressing
2 tablespoons unseasoned rice vinegar
1 tablespoon mirin (sweet Japanese rice wine)*
2 teaspoons soy sauce
1 1/2 teaspoons Asian sesame oil
1 teaspoon sea salt (kosher salt in original recipe)
1 teaspoon sugar, optional
1 teaspoon wasabi paste (use more if more heat is desired)

Stir sesame seeds in dry skillet over medium heat until aromatic and light golden, about 2 minutes. Transfer to small bowl to cool.

Whisk salad dressing ingredients in large bowl to blend. Add lettuce or watercress, green onions, and guava or jicama; toss to coat. Add avocados and gently toss.

Sprinkle salad with toasted sesame seeds and cilantro/scallion. Chill and serve.

DO AHEAD: Can be made 1 hour ahead. Cover; chill.

*Available in the Asian foods section of some supermarkets and at Japanese markets.