Green Toasts

St Patrick's Day is around the corner and green is the color du jour

On a lazy Sunday, after a waffle brunch, I was contemplating options for a light snack. I had picked up a Haas avocado at the Farmers Market the day before, along with herbs and micro-greens. The avocado was a beautiful color with green tints, and buttery as can be. And so, in the spirit of the times, two green toasts came of it.

The first was an avocado and sunflower sprouts toast, simply seasoned with salt and pepper.

The second was an avocado and fine herbs: parsley and chives, with the same simple seasoning.

Those were lucky finds, as the combination of the fresh greens, herbs, the buttery avocado and the nuttiness of the toasted bread were effortlessly delicious. And approved my own little elf. It is always those simple things…

By the way:

• I used toasted GF wholegrain bread from Udi’s which tasted great for this, but I expect that other options will provide the same satisfaction.

Scalloped Japanese Turnips and Potatoes

I had been asked to prepare a vegetable dish for Thanksgiving.

So as I was strolling down the Market, I got hold of a bag of Japanese turnips. The idea evolved quite simply: scallop them, along with yukon gold potatoes, and bake them in some stock in the oven until tender.

Some fresh rosemary added flavor...

to the stock the vegetables were baked in...

And duck fat from smocked duck breast added flavor to the stock and the scalloped vegetables...

Alternating layers of turnips and potatoes were drizzled with the rendered fat and olive oil...

A few rosemary sprigs, olive oil, salt, pepper and duck breast fat bits to finish...

And baked until cooked (about 40-45' but use knife check) at 400F... Savored the same day and delicious the next too!

By the way:

• This dish is gluten-free and dairy-free.
• A great option for post-thanksgiving brunch too!