Sentences with phrase «serve avocado toast»

Even the elegant French restaurant Le Coucou serves avocado toast at breakfast and brunch, charging $ 18 for the winkingly named «Le Californien.»

Not exact matches

Serve in bowls with a spoonful of cooked rice, some mushroom slices, fresh parsley, olive oil, a dollop of yogurt if using, and an avocado toast.

You can have a read here — https://deliciouslyella.com/the-deliciously-ella-food-philosophy/ We do usually serve avocado and also nut butter on toast all day long, so I'm so sorry that this wasn't available for you!

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

Simply mound a larger quantity into a bowl and serve it with avocado toast or crackers as a filling lunch or weeknight meal.

They can be toasted by the half - dozen on a baking sheet set under a broiler, and served with a variety of toppings like thinly sliced meat or smoked salmon; cream cheese, goat cheese, sliced cheddar cheese or ricotta; and fun, flavourful additions like sprouts, sliced avocado, tomato, cucumber, radish and capers.

1/2 cup short grain brown rice, cooked according to package directions 1/2 lb sushi grade tuna or salmon (or a mix), diced 2 tsp soy sauce 1 tsp rice vinegar 1/2 tsp sesame oil squirt of sriracha 1/2 tsp toasted sesame seeds 1/2 avocado, thinly sliced 1/4 cup edamame, thawed 1 radish, thinly sliced 1/2 cucumber, thinly sliced 1 jalapeno, thinly sliced 1 scallion, chopped spicy mayonnaise, for serving sweet sauce or teriyaki sauce, for serving

To serve, heat the tortillas in a dry skillet (for a crispier taco, grease the skillet or for burnt edges, toast over an open flame) and fill with refried beans, sliced avocado, tomatoes, lettuce, cheddar, sour cream and salsa.

Before serving, add a diced avocado and a half cup, give or take, of toasted pumpkin seeds; or, a hard boiled egg, chopped.

Serve with sourdough and / or sprouted bread avocado toasts.

To serve 4 carrots, peeled and cut into thick sticks (bake together with the beetroot) 2 avocados, sliced 4 handfuls mache lettuce 1/2 cucumber, sliced 12 radishes, sliced 1 cup plain yogurt a bunch fresh mint leaves, chopped a handful toasted almonds, chopped sesame seeds

Perfect for sandwiches, avocado toast, or serving with any Italian dinner!

Serve with avocado toast (my recommendation!)

Serving Suggestions: By placing the sliced avocado on the toasted bread first the tomato - avocado mixture stays on the bread better and is deliciously moist.

It was a goat cheese and avocado bruschetta served cold on slices of toasted Italian loaf.

Divide four pieces of avocado toast between four plates and serve with the bowls of eggs gribiche on the side.

Serve the burgers on toasted hamburger buns slathered with the Avocado Tomatillo Sauce and your favorite toppings.

Vegan Quinoa Bowl with Roasted Veggies and Avocado Sauce made with oven roasted beets, sweet potatoes, cauliflower, asparagus and pan toasted chickpeas, served over a fluffy bed of quinoa and drizzled with a creamy and flavorful avocado drAvocado Sauce made with oven roasted beets, sweet potatoes, cauliflower, asparagus and pan toasted chickpeas, served over a fluffy bed of quinoa and drizzled with a creamy and flavorful avocado dravocado dressing.

Vegan quinoa bowl with Roasted Veggies and Avocado Sauce is made with oven roasted beets, sweet potatoes, cauliflower, asparagus and pan toasted chickpeas, served over a fluffy bed of quinoa and drizzled with a creamy and flavorful avocado drAvocado Sauce is made with oven roasted beets, sweet potatoes, cauliflower, asparagus and pan toasted chickpeas, served over a fluffy bed of quinoa and drizzled with a creamy and flavorful avocado dravocado dressing.

* Grilled veggies served on a warm stone - ground corn tortilla with toasted cheese and topped with buttery Hass Avocado slices, our roasted chipotle salsa, our creamy chipotle sauce and cilantro / onion mix.

When we tire of avocado toast I frequently make egg tacos (I can serve slices of avocado with those too, keeping up with my quota).

Serve with your favorite taco toppings - always avocado, cilantro, and salsa verde on a cheesy toasted tortilla for me!

For serving, toast the buns and layer with cauliflower steaks, lettuce, tomato, onion, avocado and vegan ranch.

Served over toast and smashed avocado or a thin sliced and seared sirloin steak.

This sushi bowl recipe is simply a de-constructed sushi roll - brown rice, tofu, avocado, toasted nori and green onions served with a citrus - soy dressing.

Toss through the coriander and toasted pepitas, and top each serve with the avocado.

Ingredients For the burgers: 1 pound ground pork 1 pound fresh chorizo (not cured) * 1 garlic clove, grated or minced 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt For the smashed avocado: 1 1/2 ripe (but not mushy) California Avocados, peeled, pitted and sliced Juice of 1/2 lime 1 teaspoon mayo 1 tablespoon chopped cilantro Kosher salt Freshly ground black pepper For serving: toasted brioche buns, pickled red onions, cotija cheese Instructions Add ground pork and chorizo to a large bowl along with the grated garlic, smoked paprika, ground cumin and salt.

serve topped with avocado, cucumber, pickled vegetables, toasted nori, furikake and whatever else you want.

Paleo Poké Bowls Serves 4 Ingredients + 1 package Trader Joe's frozen riced cauliflower or 1 head cauliflower, grated + 1 bunch Lacinto kale, shredded + 6 golden beets, steamed + 3 radishes, thinly sliced + 6 Persian cucumbers, diced + 1 bunch scallions, thinly sliced + 2 avocados, pitted, peeled and sliced + 8 T toasted sesame oil, divided + 1/4 C plus 2 T rice vinegar + 1/4 C coconut aminos + 1 t — 1 T grated ginger (to taste) + 2 T sesame seeds, plus more for sprinkling + wasabi - flavored toasted nori sheets, crumbled, for garnish (optional)

Served over smashed avocado on toasted bread.

Serve with tostadas or crackers, avocado Slices, radish slices, and toasted pepitas (pumpkin seeds), and a dash of your favorite hot sauce...

Tuesday March 23rd Diane at The W.H.O.L.E. Gang will be serving the Salad which is Roasted Red and Yellow Beet Salad with Avocado, Oranges, Red Onion and Toasted Pine Nuts.

Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..

Serve on a deep bowl place the shredded chicken 2 to 3 ladles of the chilli broth place a good handful of the fried tortilla strips, and garnish with the cream, crumble cheese, avocados, and some of the chile de arbol fresh or toasted with a little oil for more heat.

vegetarian sushi 5 - 6 sheets of nori real egg mayonnaise toasted sesame seeds * finely sliced carrots finely sliced cucumber finely sliced capsicum sliced omelette * sliced avocado soy sauce (gluten - free if need be), to serve wasabi, to serve pickled ginger, to serve

The overall effect is of something overwhelmingly lovely: an airy space filled with sunlight, ideal for a leisurely breakfast of toast (made with the Plane's sourdough and topped with its cultured butter or, say, smashed avocado, sesame paste, and chili), pastries (like a buckwheat canelé), or yogurt (house - made, of course) served with delicate seasonal produce.

And ceviche in Mexico often contains a variety of fish in a single ceviche, flavored with tomatoes, cilantro, avocados, garlic, and be served on toasted tortillas.

Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamtoasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamtoasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamToasted coconut flakes Chopped macadamia nuts

Serve, topped with sliced avocado and cherry tomatoes, alongside a slice of toasted bread, if using.

Put it all in the freezer and then take out a slice to toast and serve with an egg and avocado, or break it up into pieces and serve with hummus.

Serving suggestions: avocado slices, salsa, hot sauce (pretty much a given with any hash), shredded pepper jack or sharp cheddar cheese, sour cream or Greek yogurt, and of course, plenty of buttered toast.

Serve on garlic rubbed toasted sprouted grain bread with avocado slices.

The avocado cream from my kibbeh post and the cooked tomato pulp (remains from a tomato sauce that I had prepared from the night before) were a great accompaniment to serve with some toasted pita pockets.

Additional standouts include the Millennial favorite pokecado toast (whole wheat toast loaded with avocado, fresh poké, and a variety of topping options) and Dole Whip floats (pineapple soft serve in pineapple juice).

Serve the burgers on toasted mini whole grain hamburger buns with avocado, tomato, and barbecue sauce as toppings.

Avocado + Limed Yogurt Toast With Chili Oil Serves 2 Ingredients 2 pieces of bread (whatever kind you like — ...

Ingredients 4 large eggs 1 bunch broccolini trimmed 5 tablespoons olive oil divided Kosher salt 1 small shallot finely chopped 2 tablespoons apple cider vinegar 1 tablespoon whole grain mustard 1/2 bunch curly kale, ribs and stems removed, leaves torn into 2 - inch pieces (about 8 cups) 8 ounces brussels sprouts, trimmed, thinly sliced lengthwise Freshly ground black pepper 1/2 cup unsalted, roasted sunflower seeds, divided 1/2 cup hummus 1 avocado, quartered lengthwise 2 tablespoons finely chopped chives 1 tablespoon toasted sesame seeds Crushed red pepper flakes (for serving)

So when your quinoa is good and cooked, transfer it to a large bowl and to it, add the orange chunks and juice, diced avocado, toasted almonds, cranberries and chopped thyme, then give everything a gentle toss; adjust seasoning if necessary and serve.

This restaurant is serving up fresh salads, juices, smoothies açaí bowls, wraps, sandwiches and of course, avocado toast.

Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamtoasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamtoasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamToasted coconut flakes Chopped macadamia nuts