Recipes

Avocado, Spicy Sprouts and Extra- Virgin, Italian, Olive Oil

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Since I just put this photo as my cover photo I thought you might be wondering what it was!  I came up with this last Monday on a whim and made it a total of three times that same week!  (Recipe will follow at the end).

The base of this Open-Face Sandwich is with an “Ezekiel” English Muffin.  I actually like the Muffins better than the Ezekiel Bread because they have a  much softer chew (where the Bread has a tendency to be firm and can be almost dry in texture). Very dense you might say.  (I guess I prefer a softer type bread).  Most Ezekiel Breads, (which my friend, Heidi, in Minnesota) turned me on to, are found in the freezer section of the grocery store. They are supposed to be really good for you and made with a “flourless sprouted whole grain”.

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If you’ve never seen it before, here is the packaging.  This English Muffin, I happened to find at “Sprouts” a grocer we have here, (kinda like a Trader Joes) and it was in a refrigerated section (not freezer) where they keep Gluten Free Breads and such.

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Here are the Spicy Sprouts I used.  You can get many varieties and it’s fun to try out different ones. You can see this one was a combination of Clover and Radish Sprouts. Your grocery store should carry many varieties year round.

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This is the Olive Oil I used.  You can use any Olive Oil but please buy a really good, Cold Pressed, Extra-Virgin Olive Oil to use for special things.  I always use a really good Oil when I make my Pan Fried Crostini’s.  It really makes them stand out (along with that sprinkle of Kosher Salt).

Hint: Olive Oil is SO expensive so I go to Home Goods, (Marshall’s carries Olive Oil too) and they have an entire section of it.  I love to experiment and try different ones but I always look for ones that have words like; “Cold Pressed”,  Estate Grown”, “Family Farm”, “Hand Picked”, “Reserve”, “4th Generation”, and as you try them you will start to see the differences.  I look for a Rich, Green Olive Color.  Make sure to check the expiration date (or best before date) and also look for their stamp on the back showing the Crop Date and Year.

Good Olive Oil is a great investment and will make all the difference in the world. If you haven’t already, start to experiment and you’ll see what I mean.

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*See on the back label, it may look something like this.  I look for that stamp.

RECIPE:

  1. 1 English Muffin lightly Toasted, (muffin of your choice).
  2. Lay open face and drizzle with Extra Virgin Olive Oil and Sprinkle lightly with Kosher Salt (not Iodized Salt-Table Salt). I use Kosher Salt always.
  3. Lay Fresh Cilantro over each Muffin to Cover. (I kept my leaves whole but you can also chop them).
  4. Now, either Mash your Fresh Avocado or keep in in Chunks and Cover each Muffin Half. Sprinkle again lightly with Kosher Salt.
  5. Put a small dollop of Sour Cream on top (optional).
  6. Cover generously with Sprouts.
  7. Sprinkle with Kosher Salt and Cracked Pepper, (optional).
  8. Drizzle over the top with Extra Virgin Olive Oil.57040107215__49BB702E-D3D5-469C-8D80-0D8FB5FD22E0De-lish-ee-o-cis!

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You can also share one with your neighbor!  Here is Bonnie coming out of her house. (we always put things on the wall) – as I smile.

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She’s so adorable! (and always smiling and laughing). What a great neighbor to have! P.S. Look at her beautiful Purple Flowers blooming…

Enjoy!

Happy Eating!

Jules

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On a whim I thought I would show you this yummy one!  I’m actually having it today (days after I first blogged the other sandwich) but thought I would add it.  Same Ezekiel Muffin but with my Housemade Horseradish Sauce, Leftover Baked Salmon with Tarragon and Lemon and Radish Sprouts.  Oh and Fresh Cilantro too.  No Olive Oil on this one.  Very good just the same.

Happy Eating!

Jules

 

 

8 thoughts on “Avocado, Spicy Sprouts and Extra- Virgin, Italian, Olive Oil”

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