Because right now, some of you are thinking, “I’ve never had avocado served warm.”
But the thing is — you’ve been missing out. Like, desparately. Because roasted (or grilled) avocado is so incredibly delicious, you’re going to be shocked when you finally try it.
These taste almost like big thick-cut baked french fries, only a million times richer and creamier. They’re absolutely delicious. And super easy — go try it!
Roasted Avocado Slices
2 avocados, fairly firm
Extra virgin olive oil
1/2 tsp garlic powder
Fleur de sel
Fresh ground pepper
Preheat oven to 400 degrees F. Cut each avocado into quarters, lengthwise, discarding stone and peel. Drizzle with a little olive oil and season generously with garlic powder, sea salt and fresh cracked pepper. Bake for about 15 minutes or until the slices are a little golden at the edges.
Remember back when I used to make recipe videos? They kind of fell to the wayside because 2012 was such a crazy year, but one of my goals for 2013 is to bring them back, and better than ever! I’m feeling so excited and inspired about the year to come, and I figure I should make use of that energy while it lasts!
This is a super easy, fresh, delicious corn salad that’s a breeze to make. About two years ago, I was at a party with an editor from Bon Appetit, and I asked her what her favorite recipe was — and she told me this salad. Convinced?
I’m also including the recipe below because the video goes a little quickly — but I’m so excited at how this turned out and can’t wait to do some more!
Lime Corn Salad
8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
1/4 cup lime juice (about two limes)
1 cup crumbled cotija cheese
1/2 tsp flaky sea salt
Heat a pot of water to boiling. Cook the corn ears for about 5-7 minutes, or until they turn a bright yellow color. Allow them to cool slightly and then cut off the kernels from the cobs.
Mix in the cotija cheese and lime juice, and sprinkle with flaky sea salt. Serve warm or at room temperature.
You guys, I am the most overwhelmed EVER (in a really good way!) for the next few weeks.
I know it’s so lame to spend the week before NYFW talking about how overwhelmed I am, and I am SO excited for it and completely can’t wait. And yet I’m also totally making myself crazy at the same time! Let’s face it, this is the best time of the year, and also exactly when everything spins just a tiny bit out of control. There have been so many logistics this season, and so much to hopefully get right and go smoothly, that it feels like I’m juggling a hundred balls in the air for the next two weeks, in the best way possible.
Except… that I physically don’t know how to juggle. Metaphorically, I can juggle, but physically? I just drop all the balls. Not a good omen!
But setting this insanity aside, this is my last recipe until I get back from NYFW on the 13th, and it is a doozy to go out with! A few simple ingredients, and you suddenly have a beautiful, easy-to-make tart. Is there anything better than that for you guys to make in the next two weeks?
Obviously, stay tuned for some awesome NYFW coverage, and a super exciting announcement on Sunday (can’t wait)! And if you want a sneak peek and haven’t followed me on Instagram yet, be sure to (@sugarlaws)!
1 sheet frozen puff pastry, thawed in the refrigerator
1/2 cup tomato sauce
1 yellow squash
1 eggplant (long/thin Asian variety would work best, but I used a regular one from the grocery store)
2 tsp olive oil
Fleur de sel
Fresh ground pepper
1/3 cup crumbled Feta cheese
Preheat the oven to 375 degrees F. Line a large baking sheet Silipat (this recipe will stick to your baking sheet if you’re not careful).
Roll the puff pastry onto the prepared baking sheet; pierce the pastry all over with a fork. Spread with the tomato sauce, leaving approximately a 1/2-inch border.
Slice the veggies using a mandolin if you have one. Layer the veggies in rows onto the puff pastry. Drizzle the veggies with olive oil, and sprinkle with salt & pepper.
Bake for 30 minutes, or until the veggies are softened and the pastry is cooked through. Remove from the oven; sprinkle with the Feta cheese and chives. Serve warm.
I can’t believe we’re already halfway through August — this summer has seriously flown by! For my first Texas summer, there haven’t been too many terribly hot days, amazingly enough. Most of the time, between our air conditioned cars, home, restaurants, and stores, it’s pretty easy to forget how hot it is outside!
But this season still calls for some beautiful summer recipes, even if they’re served in our air-conditioned living room. Watermelon and mint are perfect mid-summer flavors, so savor the few weeks we have left while they’re fresh!
I love serving bite-sized food like this — easy to make for a crowd and totally gorgeous. Do any of you guys have Labor Day parties coming up? This would be a great addition to any menu!
Watermelon, Feta and Mint Skewers
8 ounces feta cheese, cut into small cubes
3 cups fresh watermelon, cut into same-sized cubes
24 small mint leaves (torn in half to uniform size)
Fleur de sel
Freshly ground pepper
2 tbsp good balsamic vinegar
2 tbsp extra-virgin olive oil
Thread a cube of watermelon onto a skewer, add a mint leaf and finish with a cube of feta cheese. Repeat until you have 24 skewers, and set the completed skewers on a platter. Drizzle with olive oil, sea salt, freshly ground pepper and balsamic vinegar. Serve.
I made these for the party Chad and I threw a few weeks ago, and it was amazing to find an appetizer that could be made ahead of the time, served at room temperature, and would still be completely beautiful and delicious.
And these are so easy, I bet they’d be fun to serve to kids! Somehow vegetables are always more interesting when they’re in a cool form.
I feel like I’ve lost track of the seasons a little bit, since it’s basically been summer for me for 14 months, but everything in this recipe should be in season right now! So head out to your local farmer’s market or favorite grocery store, whip out your mandolin (I always forget how incredibly time-saving and easy they are) and go make these! Yum.
4 large plum tomatoes
1/2 cup shaved gruyere cheese
10 leaves basil, julienned
Freshly ground pepper
Using a mandolin or a steady hand, cut the zucchini and tomatoes to about the same width. Stack one slice of zucchini, one slice of tomato and drizzle with olive oil for each stack. Then add another slice of zucchini and another tomato, and sprinkle salt and pepper over the top. Add a few slices of shaved cheese and a tiny slice of basil to each stack. Serve.