Nothing beats classic avocado toast. Start with a silky avocado, chockfull of heart- and brain-healthy fats, and dress it with extra-virgin olive oil (or another heart/brain favorite like flaxseed oil) and a pinch of pink salt and chili pepper flakes to taste.
Recipes
Flank Steak Tagliata with Salsa Verde
Tagliata is Italian for sliced steak. You’ll find it on nearly every Italian restaurant menu. But it’s easy to make at home, and a great choice for an unfussy meal. (Sometimes it’s also a good way to make one steak feed two.) Flank steak makes a great tagliata. It’s relatively inexpensive and easy to cook.
Perfectly Steamed Asparagus
Simmering asparagus briefly in well-salted water is the way for first-of-the-season asparagus. A stellar first course or a light lunch.
Baked Peppers with Feta and Bread Crumbs
Sweet peppers seem destined for stuffing, given their shape and hollow interior. There are all kinds of delightful sweet peppers available, in every color and size. I found some diminutive, colorful Gypsy peppers at the market one day and came up with this dish, which actually qualifies as dainty and delicate.
Kentucky Bourbon Balls
My version of the candy classic tastes just enough of delicious bourbon without it feeling like you’ve done a shot when you pop it in your mouth. A little sorghum syrup brings out the earthiness of the pecans and bourbon. For a true indulgence, I like to dip these in milk chocolate, but you can use bittersweet for a more sophisticated edge, or a combo of both.
Jambalaya Casserole
This Louisiana inspired chicken and rice casserole adds a little jazz to the standard casserole list. I love having the flavors of jambalaya in a make-ahead, buffet-friendly version.
