Loaded Avocado Toast with Smoked Salmon

Makes 1 serving

• 1 slice whole-grain bread, toasted
• 1⁄3 cup mashed avocado
• 1⁄4 teaspoon fresh lemon juice
• 2 ounces sliced smoked salmon
• 1 large hard-boiled egg, sliced
• 1 tablespoon finely minced red onion
• 1 tablespoon finely minced English cucumber
• 1⁄4 teaspoon everything bagel seasoning

On toasted bread, spread avocado in an even layer. Sprinkle lemon juice over avocado. Top with smoked salmon and egg, then sprinkle onion, cucumber, and everything bagel seasoning over top. Serve immediately.

Keeping Cut Avocado Fresh

Depending on your meal plan, you may have fresh avocado left over after you have made a recipe. If you are planning to use your avocado within 24 hours, simply put it in the refrigerator uncovered. If you are going to use it later in the week, spritz it with lemon juice and wrap it tightly in plastic wrap before refrigerating.

Baked Macaroni and Cheese for One

Makes 1 serving

• 1⁄2 teaspoon sea salt, divided
• 2 ounces dried elbow macaroni
• 1 tablespoon salted butter
• 1 tablespoon all-purpose flour
• 1⁄4 teaspoon freshly cracked black pepper
• 1⁄8 teaspoon dried mustard powder
• 1⁄8 teaspoon onion powder
• 2⁄3 cup whole milk
• 1⁄2 cup shredded sharp Cheddar cheese
• 1 tablespoon grated Parmesan cheese
• 1⁄8 teaspoon smoked paprika

Preheat oven to 375°F and spray a 1-quart baking dish with nonstick cooking spray.

In a 2-quart saucepan over high heat, add water to fill pot 3⁄4 full. Once water begins to boil, add 1⁄4 teaspoon salt and macaroni. Cook, stirring occasionally, until pasta is just under al dente, about 8 minutes. Drain and set aside.

Return pot to medium heat and add butter. Once melted and foaming, add flour, pepper, mustard powder, and onion powder. Whisk to combine and cook 45 seconds, then slowly whisk in milk. Cook, whisking constantly, until sauce starts to bubble and thicken, about 2 minutes.

Turn off heat and add Cheddar. Whisk until cheese is melted, then fold in cooked pasta.

Transfer pasta to prepared dish. Top with remaining 1⁄4 teaspoon salt, Parmesan, and paprika. Bake 20– 25 minutes until edges of dish are bubbling and top is golden brown. Cool 5 minutes before enjoying.

CRÈME BRÛLÉE

Makes 1 serving

• 1⁄2 cup heavy whipping cream
• 1⁄4 teaspoon pure vanilla extract
• 2 large egg yolks, at room temperature
• 1⁄4 cup granulated sugar, divided

Preheat oven to 300°F and line the bottom of a 6″ baking dish with a double layer of paper towels.

In a small saucepan, add cream and vanilla. Heat over medium heat until cream simmers, about 3 minutes. Set aside.

In a small bowl, combine egg yolks and 3 tablespoons sugar. Slowly whisk in hot cream 1 tablespoon at a time until 1⁄4 of cream is added. Continue to whisk in remaining cream in a steady stream. Transfer mixture to a 7-ounce ramekin.

Place ramekin into prepared dish. Add boiled water to dish until it reaches halfway up side of ramekin.

Bake 45–50 minutes until custard is set around edges but still a little jiggly in center. Carefully transfer ramekin to a wire rack and cool to room temperature, about 30 minutes, then refrigerate at least 2 hours, up to 2 days.

To serve, sprinkle remaining 1 tablespoon sugar evenly over top of custard. With a small torch, or under a broiler preheated to 500°F, melt sugar until caramelized, 2–3 minutes. Cool 2 minutes to allow sugar to harden before enjoying.

Valencian Salad

Makes 6 servings

Orange Dressing

• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons orange juice
• 1 clove garlic, crushed
• 6 large oranges, peeled, thinly sliced
• 2 tomatoes, thickly sliced
• 1 large red onion, thinly sliced
• 3 ounces Manchego* cheese, shaved
• ¾ cup pitted black olives, halved
• 2 large avocados, coarsely chopped
• 1 cup loosely packed fresh mint

Make orange dressing. Place ingredients in screw-top jar; shake well.

Place oranges in large bowl with remaining ingredients and dressing; toss gently to combine. Season to taste.

Manchego cheese is a sharp, firm Spanish cheese. It can be found in most specialty food stores and delicatessens. You can substitute Parmesan cheese.

Braised Green Beans

Makes 6 servings

• ½ pound Swiss chard
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 small fresh red chili, thinly sliced
• 8 baby potatoes, quartered
• ½ pound baby green beans, trimmed
• 1 can (14 ounces) chopped tomatoes

Wash and dry Swiss chard; chop leaves and stems.

Heat oil in medium heavy-based saucepan; cook Swiss chard stems, onion, garlic and
chili, stirring, about 10 minutes or until stems soften.

Add potatoes and undrained tomatoes; simmer, covered, 15 minutes. Add beans; cook
about 5 minutes until potatoes are tender. Season to taste.

Just before serving, add Swiss chard leaves; cook about 3 minutes or until wilted.

Navarran Mixed Vegetable Menestra

Makes 6 servings

• • 2 artichokes, cleaned, trimmed, split, and quartered
  • 1 cup of shelled and cleaned peas
  • 8 large trimmed brussels sprouts
  • 1 large carrot, washed and cut as you like, (can be julienned or thin slices)
  • EVOO
  • 4 cloves of crushed garlic
  • 1 large peeled onion, thinly sliced
  • Salt, black pepper, white pepper
  • 3⁄4 cup serrano ham, sliced into strips

   

  In a medium-sized pot, sauté 2 cloves of crushed garlic in 2 tablespoons of EVOO. Add the brussels sprouts and season with salt and black pepper. Continue sautéing for about 10 minutes, stirring with a wooden spoon. Add the chicken stock and water mixture and cover. Continue cooking until just tender, then remove the brussels sprouts from pan and set aside in a serving bowl.

  In a medium-sized pan, sauté the onion, seasoned with salt, for about 20 minutes until golden, stirring gently at intervals to insure that the onion doesn’t burn. Remove and place in the bowl with the brussels sprouts.

  To the same pan used to sauté the onions, salt and sauté the artichokes in a splash of EVOO, with 2 cloves of crushed garlic for about 10 minutes, stirring gently with a wooden spoon. Then add the mixture of stock/ water to barely submerge, and cook artichokes, covered, for about 10 minutes or until they are tender. In a small pan, sauté the carrots in a little EVOO, a couple pinches of salt, and a little freshly ground white pepper until just tender. As with all of the vegetables, take care and do not overcook. Remove the carrots and put them in the bowl with the brussels sprouts and onion. Add the peas to the pan that was used to sauté the carrots, spoon a little EVOO over them, season gently with salt and a little white pepper, and cook until just tender. Gently combine all vegetables and serve warm. Ham or sliced hard-boiled egg is added on top as a garnish.

Cod on a Bed of Multicolor Vegetables with Two Sauces

Makes 3 to 4 servings

• • • 1 pound of cod, preferably with skin on
    • 3 artichoke hearts, trimmed
    • 8 small purple potatoes, peeled and cut into 3 slices
    • 7 small orange, red, and yellow sweet peppers
    • 4 cloves of garlic, minced
    • 3 shallots, cut into slices
    • EVOO
    • Salt, white pepper
    • Manzanilla sherry
    • Tomatillo sauce

  The Tomato Sauce

  • 2 pounds tomatoes, chopped 1 small yellow onion, chopped
  • EVOO
  • 1⁄2 cup of chicken stock
  • 1 bay leaf
  • Salt, pepper
  • 2 cloves of garlic, crushed
  • a pinch or two of dried thyme

   

  Prepare the fish by wiping lightly with a damp towel, pat dry, and place in a dish. Coat lightly with EVOO and cover with bamboo mat or plastic wrap. Set aside. In a medium-sized pot, sauté onion, bay leaf, thyme, and half of the garlic for 5 minutes, seasoned with salt.

  Add tomatoes and cook gently for 10 minutes until they break down—crush with wooden spoon to speed things along. Add chicken stock, a little more EVOO, and using an immersion blender, puree the contents of the pot. Continue cooking uncovered until it reduces to the consistency of tomato sauce, about 15 minutes. Taste, and adjust salt.

  Cut peppers in half and in a medium pan, sauté slowly in EVOO with the remaining garlic and shallots, season with salt and pepper, and stir frequently with a wooden spoon to prevent burning. After 20–25 minutes, reduce heat and continue cooking peppers covered on low for 15–20 minutes more. Set aside.

  Arrange potato slices on a steamer basket in a small pot. Splash with EVOO and season with salt. Steam for 20 minutes or until al dente. Do not overcook.

  Place hearts in a pot with water to cover, a little salt, and a splash of EVOO. Cover, bring to a boil, reduce heat and simmer for 15 minutes.

  Fill mister with 2 parts EVOO and 1 part sherry and spray the bottom of a large baking dish or a cazuela. Arrange sautéed peppers in the center, spreading out just a little.

  Place the cod on top of the peppers. The bright peppers should peek out from under the fish, making an artful border. Surround the fish and peppers with clusters of purple potato slices and artichoke hearts until the fish is surrounded by color.

  Spray the EVOO/sherry mixture lightly over everything. Do not saturate, just a couple of light mistings. Season potatoes lightly with salt. Dot the fish with small globs of tomatillo sauce, and then with the tomato sauce preparation. Bake uncovered in a 425°F oven for 12 minutes. Serve.

Crustless Quiche

Makes 2 servings

• 3 oz. spinach, about 2 handfuls
• ½ cup chopped bell pepper and onion mix
• 1 small handful cheddar or parmesan cheese
• ⅓ cup milk
• 4 eggs, beaten
• ¼ tsp. salt
• Pinch of pepper
• Pinch of nutmeg or paprika
• Garlic, to taste
• OPTIONAL: 4 sausage links, cooked and chopped

Place spinach in a microwave-safe bowl with 1 Tbsp of water. Steam, covered in the microwave, for 2 minutes.

Mix the eggs, milk, salt, pepper, garlic, and nutmeg in a small bowl.

Lightly spray a 7-inch pizza pan with oil.

Add the egg and milk mixture to the pan. Top with cooked spinach, peppers, sausage, and cheese.

Lightly mix to incorporate in the egg.

Place the pan in the air fryer basket. Air fry at 350°F/175°C for 12 minutes or until eggs are cooked to at least 160°F/71°C.

Zucchini Boats

Makes 4 servings

• 2 medium zucchini
• ½ lb. ground beef or ground turkey
• ½ onion, diced
• ½ tsp. Italian seasoning
• Salt and pepper, to taste
• 8 oz. marinara sauce
• Parmesan or mozzarella cheese, to taste

On a stovetop, cook the ground beef and onion. Add Italian seasoning, salt, and pepper. Add marinara sauce to the ground beef. Stir to coat.

Cut zucchinis in half lengthwise. Carve out the seeds and some flesh to make room for the mixture.

Place zucchini in an air fryer basket. Sprinkle with salt and lightly spray with oil.

Air fry at 380°F/193°C for 10 minutes or until soft. Remove some of the excess moisture with a paper towel.

Spoon the marinara ground beef mixture into each zucchini. Top with cheese.

Air fry at 380°F/193°C for 2 minutes or until cheese melts.

Sweet Potato Fries

Makes 2 servings

• 2 sweet potatoes
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1½ tsp. paprika
• ¼ to 1⁄2 tsp. oregano
• Dash of chili powder
• Parmesan or mozzarella cheese, to taste

Mix the seasonings in a small bowl.

Peel the sweet potato. Slice one side of the potato so you have an even-cutting surface.

Slice potatoes lengthwise into ¼-1⁄2” thick planks. Slice planks into 1⁄2” thick sticks.

Place slices into a large bowl and cover with water. Allow the fries to soak for about 30 minutes. Drain the water.

Place the fries in the air fryer basket. Air fry at 350°F/177°C for 2 minutes to dry them.

Place the fries in a large bowl. Generously spray them with oil. Stir to coat.

Add the seasoning mix to the fries and stir to coat.

Place in a single layer in the air fryer basket.

Air fry at 370°F/187°C for 12-15 minutes, flipping halfway through.

OPTIONAL: For extra crispy fries, lightly spray them with oil and increase heat to 400°F/200°C for the last 2 minutes.