Avocado Toast Ingredients 2 ea Thick Slices
4 oz Extra Virgin Olive Oil
Multigrain Bread
2 oz White Distilled
1 ea Ripe Avocado,
Vinegar
smashed
¼ tsp Red Pepper Flakes
1 ea Fresh Lemon
½ tsp Sea Salt, Flaky if
6 ea Cherry
possible
Tomatoes, Sliced
2 ea Fresh Egg
2 ea Fresh Radish,
(Optional)
Sliced
Preparation 1. Toast bread to your desired amount of crunchiness 2. Cut and pit the avocado 3. With a spoon scope the avocado into a bowl 4. Mash the avocado with a fork while adding in the lemon juice 5. Julianne radishes and toss with white vinegar and salt 6. Slice tomatoes and toss with (2oz) extra virgin olive oil 7. Divide the avocado mixture between the two slices of toast 8. Drizzle the remain olive oil over the top of each slice 9. Place equal amounts of Julienned radishes and sliced tomatoes over the toast 10. Top with an egg cooked your way (Optional)
Skirt Steak Street Tacos Ingredients 2 tbsp Soy Sauce
1 ½ lb Skirt Steak, cut
2 tbsp Lime Juice,
into ½ inch strips
Fresh Squeezed
12 Mini Flour Tortillas,
2 tbsp Canola Oil,
Warmed
Divided
¾ c Diced Tomato
2 ea Garlic Cloves,
¾ c Diced Red Onion
Minced
½ c Fresh Cilantro,
2 tsp Chili Powder
chopped
1 tsp ground cumin
½ c Cotija Cheese
1 tsp dried oregano
1 ea Lime, cut into wedges
Preparation 1. In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin, and oregano. 2. Add the skirt steak strips to marinade and stir to cover. Let rest for at least 1 to 4 hours. 3. Heat remaining canola oil in a large skillet over medium high heat. Add Steak and marinade. Cook, stirring often, until steak has browned, and marinade has reduced. About 5-6 minutes or until desired doneness 4. Serve steak in tortillas, topped with onion, tomatoes, cilantro, cotija cheese and lime
Antipasta Platter Ingredients Assorted Cured Meats
Assorted Vegetables
Bruschetta
½ lb Pre sliced Salami
¾ c Roasted Red Peppers
1/3 c Fresh Basil, Chopped
½ lb Hot Sopressata
¾ c Marinated Artichokes
1 tbsp Balsamic Vinegar
3 oz Prosciutto
¾ c Marinated Mushrooms
8 ea Roma Tomatoes, Diced
Assorted Cheese ½ lb Whole Parmesan 1 lb Cubed Pepper Jack Assorted Breads
¾ c Mixed Olives
2 ea Garlic Clove, Minced
1 ea English cucumber
¼ c Parmesan, Shredded ¼ tsp Kosher Salt
Other Ingredients 2 oz Extra Virgin Olive Oil
1 ea Focaccia Bread
1 ea Fresh Rosemary
1 ea French Baguette,
1 ea Garlic Clove, Minced
¼ tsp Black Pepper 1 tsp Extra Virgin Olive Oil
for Bruschetta
Preparation Olives 1. Mince one clove of garlic and chop 1 stalk of rosemary 2. Combine garlic and rosemary with 2 oz of olive oil 3. Add mixed olives and stir 4. Allow to marinate for a minimum of 4 hours
Bread & Bruschetta 1. Cut Focaccia into bite size pieces. 2. Slice the French baguette into thin pieces and brush with olive oil 3. Place in the over on low broil until golden brown (3-5 minutes) 4. In a bowl combine diced roma tomatoes, chopped basil, parmesan cheese and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. 5. Spread evenly over the toaster baguette slices.
Assembly 1. Arrange all the ingredients on a large platter. Using small bowls or mason jars for marinated olives and mozzarella balls. 2. If you want to make this dish ahead of time, assemble everything on the platter except the bread products and fresh herbs. Cover and refrigerate for up to 8 hours. Remove from the refrigerator, uncover, add bread and herbs 20 minutes prior to serving.