So this salad is beautiful, there’s absolutely no doubt about that. I also have been making a version of something like this literally every single day for lunch for the past… oh about two weeks. Of course the version that I make for my lunches isn’t quite as artistic and well-styled as the one in these pictures, but the taste is so good that I don’t think I could ever get sick of it. It is a perfect summer party salad, packed full of fresh, juicy, charred vegetables and topped with a homemade chipotle dressing that has a little kick to it.
I made a big batch of this salad to serve at a party last weekend and every last bite was gone by the end of the night. Even the non-vegetarians couldn’t get enough!
Quesadillas are one of my favorite quick weekend lunches to make because they’re a departure from my typical week-day salad and there are so many gourmet combinations you can make using a tortilla and melted cheese. This weekend I had a perfectly ripe avocado and half of a yellow onion that looked like they would go perfectly together. I also only had 20 minutes to make lunch and run out the door… of course while still allowing 5 minutes to snap some good photos.
This is what happened!
I try not to use the word “favorite” too liberally, but I am definitely going to say it here. Eggs Benedict is (one of) my favorite breakfast or brunch foods of all time.
There are so many different styles and interpretations of this dish, but for me, there are two key things that make it great: an egg that has been poached to perfection and creamy, warm, lemony, homemade hollandaise sauce. I am so fond of this dish that I made it on Valentine’s day to show my mom how much I love her… which is a whole lot.
For me, eating is just as much of a visual experience as it is a tasting experience. There can be the most flavorful, decadent, rich pile of white mush and I won’t enjoy eating it… simply because it isn’t pretty to look at.
All kidding aside, this salad is absolutely beautiful. I created it based of off a salad that my parents are always eating whenever I visit them around dinner time. It’s simple, it’s easy to make and looking at it reminds me of a sunny, tropical oasis.
If you look around the web there are soooooo many recipes out there that offer different interpretations of this popular Mexican dish. That’s quite appropriate because basically you only need 2 ingredients in order for something to be characterized as huevos rancheros – fried eggs and fried corn tortillas. Aside from that, you can feel free to add lots of other things, so long as you get excited to eat it.
See as the dish gained popularity and spread beyond Mexico, new ingredients that are typical of other styles of cuisine started getting incorporated in preparing this dish. When I make huevos, I like to make sure a few key ingredients are always present (avocado, fresh tomato, onion, cilantro) and then I get a little creative from there.
Oh myyyyy look at what we have here. Have you ever had the pleasure of eating Chimichurri? It’s this amazingly fresh and versatile green sauce made from herbs, citrus and vinegar traditionally served with grilled meat in Argentina. Ever since first learning how to make it, I eat it over lots of stuff. My favorite is to put it on grilled white fish in the summer but today we’re going animal free and instead enjoying it over the flesh of ripe avocados on top of warm, crusty bread.
Consider it an Argentine Avocado bruschetta of sorts. Yeah, I like that.
Yup we’re getting up close and personal with a hot sandwich, folks.
This sandwich isn’t just any old sandwich, however. This sandwich was my lunch yesterday and it was what fueled me through a long, strenuous afternoon of watching championship football games.
Happy hump day!
Ok, how fun is this?! I wasn’t even planning on putting this recipe up because it was just what I cooked for breakfast, but it was way too cute to resist!
This breakfast is SO easy, SO delicious and SO SO SO Dr. Seuss!