Caprese

I grew these tomatoes and made this mozzarella fresh this morning. Milk was $.30.

A basic cheese recipe. Using ultra pasteurized or low lactose milk results yields an inadequate cheese product.

Avocado toast

How to Make the Best Avocado Toast 

1) Pick great avocados 

You want ripe but not over-ripe Hass avocados. Look for avocados that yield a bit to a gentle squeeze, but avoid using avocados that are mushy or stringy on the inside. If you run into any bruised or brown bits when you cut them open, scoop those out and discard before mashing the rest. 

2) Buy good bread and toast it 

Toasted bread offers a sturdy base and a crisp, shattering contrast against the creamy avocado. 

3) Mash your avocado separately

 Mashed avocado is more creamy and luxurious than sliced avocado (think guacamole vs. plain avocado). But don’t mash it on the toast! You risk poking holes in your toast or smashing it. Cut your avocados in half, remove the pit, scoop the flesh into a bowl or onto the side of your plate, and mash it up with a fork. 

4) Don’t forget the salt

You’ll want to mix in at least a pinch of salt per avocado half. 

 

Avocado Toast Bonus Tips 

Here are a few easy ways to take your avocado toast up a notch. Pick one or a few! 

Add garlic: Lightly rub a peeled raw garlic clove over the top of your toast before adding the avocado, or mix a tiny pinch of garlic powder into the avocado. 

Add fresh leafy herbs or your favorite herbed sauce: Chopped fresh basil, cilantro, dill or parsley are all good with avocado. So is a drizzle of pesto, zhoug sauce (spicy cilantro sauce), or chimichurri. 

Put an egg on it: I love to top my avocado toast with a fried egg for extra protein. You can do a poached egg or scrambled egg if you prefer. 

More extras: Quick-pickled onions or radishes or jalapeños, your favorite hot sauce, or a sprinkle of sliced cherry tomatoes.

Spinach Artichoke Dip

2 14oz cans quartered artichoke hearts in water
7 oz no longer frozen spinach  (because that's how much I had)
1/4 C. Kraft mayonnaise
1/4 C. sour cream
1 C. Kraft Italian cheese blend
1 C. Kraft Parmesan cheese
1/2 tsp. black pepper, garlic powder, onion powder
red pepper
1/2 tsp. paprika

Drain and rinse artichokes and spinach. Make sure they are dry or this will get all watery and gross.

In your first bowl, combine paprika and cheese blend. Set aside.

In a second bowl, combine mayonnaise, sour cream and Parmesan cheese, black pepper, onion powder, garlic powder until well mixed. Gently add artichokes and spinach.  Press mixture into 8x8 casserole (or 4 C round).  Sprinkle casserole with red pepper to taste. Top with cheese blend.  Bake 350* for 15-20 minutes. Serve with toasted bread rounds.