Soooo July has been a crazy month and we’re only about halfway through! I’m in the final stretch of wedding planning (T-minus 70 days) and between work and the big day details, life has been busy (fun-busy, but still busy). So in honor of this crazy month, I’m giving a shoutout to one of my favorite go-to meals for even the busiest of weekdays…TOAST!
Breakfast, lunch, dinner…all perfect occasions for toast. It’s filling, requires no silverware, and can be made in 15 minutes or less. You can prep savory toast for lunch, sweet toast for breakfast, or a combination of both for whatever time of day the mood strikes. In all honesty, when I did this post I ate these toasts for dinner. And they were delicious.
It just wouldn’t be right to do a “toast to toast” without sharing both a sweet and savory variety to do the dish justice. So today’s toast toppings include:
- Love & Lemons’ lemon edamame spread with avocado, cucumbers, and pickled onions
- A Chobani-inspired Greek yogurt and gorgonzola cheese spread with dried apricots and goji berries
Before we get into the recipes, let’s talk bread. The foundation of good toast is good bread. So I always use freshly baked whole wheat bread – usually from Central Market or a local bakery. There are also several great sprouted grain bread options that make perfect canvases for your toast toppings.
Lemon edamame avocado toast
for the pickled onions:
- 1/2 small red onion, very thinly sliced
- 1/4 cup white wine vinegar
- generous pinch of cane sugar
- generous pinch of sea salt
- water, as needed
for the spread:
- 1 1/2 cups edamame (if you buy it frozen, make sure you get shelled…don’t make the same mistakes I’ve made…)
- 1/4 cup cilantro
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped scallions
- 1/2 small garlic clove, minced
- 2 tablespoons olive oil
- 1 to 3 tablespoons water
- 1/2 teaspoon sea salt, more to taste
For the toppings:
- 1 cucumber, sliced
- 1 small avocado, sliced
- Pickled onions (see above)
- 2 cups of arugula and/or micro greens
…and your bread of choice, of course.
- Make the pickled onions. Place the sliced onions in a small tight-lidded jar. Add the white wine vinegar, cane sugar and salt. Fill the jar with enough water to cover the onions. Gently shake and chill for at least 20 minutes. This will keep in the fridge for several weeks if the onions are covered by the liquid.
- Place the edamame, cilantro, lemon juice, scallions, garlic, and sea salt into the bowl of a food processor. Pulse until chopped. Add the olive oil and blend until smooth. Add up to 3 tablespoons of water to create a smooth, spreadable consistency. Season to taste and chill until ready to use. This spread can also be made in advance and stored in the fridge for 3 to 4 days!
- Spread the edamame spread on your toast. Top with the cucumber and avocado slices, pickled onions, and microgreens or arugula.
Greek yogurt, apricot and gorgonzola toast
- 1/2 cup Greek yogurt
- 1/2 cup crumbled gorgonzola cheese
- A handful of dried goji berries (you could also use dried cranberries!)
- 3 dried apricots, thinly sliced
- Sea salt
- Whole wheat bread
- Toast your bread.
- Blend the Greek yogurt and gorgonzola cheese in a food processor until smooth. Thicker Greek yogurt works best here as it creates a more “spreadable” texture.
- Spread the Greek and gorgonzola spread onto your toast. Top with sliced apricots, goji berries, more cheese, and sea salt.