Its almost spring! Two more days. Can you feel it? I could last week. We had about a month of warm, sixty to seventy degree weather. And then winter dropped four inches of snow on us yesterday. It was like the child crying for attention after their new baby brother or sister is born. WHAT ABOUT ME. With children, of course, I have much more sympathy. But winter? I’m like PEACE OUT YO. We’ve moved on. So I’m shrugging off the snow and getting amped for a little spring celebration in a few days. Starting with this sunshine avocado toast! Wait, you’ve never seen avocado on toast before? I know, I’m brilliant, a true trend setter. I’ll accept my award later, but for now lets move onto this slice of sunshine. Its inspired by a toast Scott loves to get at our fave neighborhood cafe here in Capitol Hill, called Black Eye. They use cashew butter instead of tahini, and top it off with roasted cashews rather than jalapeños. This version and theirs are totally stellar and you should try them both for sure. Here I love the slight bitterness from the tahini to balance the sweet corn. Then there is the creamy avocado, a little chili powder and jalapeño for spice, and fresh cilantro with a squeeze of lime to keep things fresh. Its filling, and a down right lip-smackable kind of delicious. I hope you guys have fun times lined up this weekend, maybe I’ll make a little snowman to send winter off without a frown.
You might have seen my Instagram post last week, but I am currently obsessing over the Love & Lemons cookbook. Its so beautiful and functional. It truly feels like the most revolutionary way to curate a cookbook, and I am a big advocate for a copy being in everyone’s kitchen!
Are you sick of my house plant links yet? Cause I am still riding that train and loving this post on all the stellar varieties trending this year! One of each. Please.
I’ve never followed a fashion blog, until I stumbled upon Unfancy, and I’ve fallen for her clean and simple approach to looking stellar without all the frills.
I am constantly blown away by all the amazing content Gena pumps out each week – she is a living inspiration. And her post this past week on her crazy, endless list of brilliant lunch bowl combinations has me feeling super motivated to shake things up more often.
My Vitamix arrives next week (!!!) and before I hyperventilate and pass out from excitement, having waited over five years for this glorious machine to grace my kitchen with its presence, I want to BLEND EVERYTHING. Any favorites?
This is my album of the week, I will forever be on summer vacation in high school when it plays. Even in the midst of this bloody snowstorm.
My theme for this weekend (week?) (life?).
A SUNNY AVOCADO TOAST
Makes 2 servings.
2 large slices of whole grain bread
2 tablespoons tahini
1/2 cup frozen corn
2 tablespoons of water
1/4 teaspoon fine sea salt
1/4 teaspoon chili powder
2 medium, ripe avocados
fresh cilantro leaves
thinly sliced jalapeño
1 lime, quartered
Add the frozen corn and 2 tablespoons of water to a saucepan on the stove and bring to a boil. Reduce to a simmer, cover, and let cook for 2 to 3 minutes. Drain the corn and add to a small bowl with the salt and chili powder. Toss and set aside.
Toast the two slices of bread and spread a tablespoon (or two) of tahini on each slice. Remove the pit and skin from each avocado, slice, and divide between the two toasts. Top each toast with the seasoned corn, a few leaves of fresh cilantro, jalapeño slices, and a squeeze of lime. Enjoy right away.
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