I’m finally back at my desk after a whirlwind month on the road. I’ve literally never been so happy to hike the steps to my sleeping loft and was practically lulled to sleep by the soothing sounds of drunk people spilling margaritas outside my window. Perhaps it takes 2 solitary weeks on a mountaintop in Tennessee—with nothing (not even Netflix) to distract me from my own lame thoughts—to make me truly miss New York and all its loud dirty magic.
That said, I had a very productive time away. And unlike my usual travels, I actually had a kitchen for most of the time! I can’t wait to tell you about my fabulously contrary experiences of doing the Farmer’s Market Challenge in Sewanee and then Sonoma. Let’s just say I could have bought the entire organic freezer section of the Piggly Wiggly with what I spend on smoked trout alone at SHED in Healdsburg. But we’ll get to that later in the week when I give you my full Gut Guilt recap.
For today, we’re just going to talk about toast.
My friend Jill Donenfeld just came out with a new cookbook that’s an ode to this very essential creature comfort. And she asked me to literally toast her accomplishment by sharing one of my favorite crusty bread combinations with you all.
Giving you an avocado toast recipe kind of feels like the blogger equivalent of cheating on the SAT’s. (I blame Gwyneth for giving everyone the answers already.) But considering I eat some form of smashed green goodness on Udi’s gluten-free bread at least 5 times a week, it feels only fair to give avocado toast its due time in the spotlight right here, on my GOOP-less red carpet.
If a regular avocado toast is the recipe equivalent of a good pair of blue jeans (again, according to Gwyneth), then this version, with roasted spring veggies, hemp seeds and yogurt tahini sauce, is all dressed up with red lipstick, suede booties and a slutty (yet chic) silk top.
In other words, it’s not just the type of simple fare a semi-healthy food blogger eats in the company of her laptop. When avocado toast is topped with caramelized radishes and hemp seeds, it’s a respectable enough appetizer to serve to your chic, red lipstick-wearing friends. Which is exactly what I did.
Green Goddess Avocado Toasts with Roasted Spring Vegetables and Tahini Sauce (+ a Giveaway!)
- Preheat the oven to 425 degrees.
- On a parchment lined baking sheet, toss the vegetables with the olive oil, honey, ½ teaspoon of salt and the za’atar. Roast in the oven until tender and caramelized, 25-30 minutes.
- Remove the vegetables to a bowl and arrange the bread on the baking sheet. Toast in the oven until golden brown, about 3 minutes per side.
- Arrange the toast on a work surface. When cool enough to touch, top each with ½ an avocado and press into the bread with a fork until you have an even layer. Alternatively, you can mash the avocado in a bowl and then spread it on the bread. Season the toast with the remaining salt.
- Divide the roasted vegetables between the slices of bread and drizzle with the yogurt tahini sauce. Garnish with hemp seeds, if using, cut in half and enjoy immediately as an appetizer or meatless lunch.