Mashed avocado has become a popular topping for toast, so I was inspired to try it as a creamy coating for pasta – specifically garlic gnocchi, along with tomatoes, peas, and olive oil.
It’s quick too. Simply boil the water for the gnocchi, while dicing tomatoes, scooping out avocado halves prior to mashing and seasoning with salt, and prepping the peas (I used frozen). After cooking the gnocchi for a minute or less to tenderness, drain water from the pot, and stir in the avocado mash and a little olive oil with the pasta, followed by the other ingredients. Top with Parmesan.
I came home to chaos in the kitchen, and had to quickly make dinner while keeping an eye on my cone-headed puppy. It took me two minutes to throw get this into the oven, so I could get back to juggling all the other balls in the air.
Throw a couple of lasagna noodles in a buttered square casserole dish, add a layer of diced tomatoes and some parmesan; repeat twice, and pour almond milk over the final noodle layer until it was soaking. Finish with parmesan, cover with foil and bake at 350 degrees until noodles are swollen and tender.
- Butter to grease casserole dish
- No-bake lasagna noodles
- Can of diced tomatoes
- Shredded parmesan
- Almond milk
This morning I embraced resolutions to eat healthy, make more meals at home, and embrace imperfection. Inspired by a baked eggs recipe from Saveur, I made some tweaks; adding mushrooms and onions, swapping cream for almond milk, and leaving out the bacon. Despite some timing adjustments with the eggs, the result was a delicious brunch that’s deceptively healthy.
First, saute sliced mushrooms and chopped onions with olive oil. Season with salt and pepper. Add spinach at the end and remove from heat. Grease two oven-safe bowls or small gratin dishes with butter.
Next, divide mushroom mixture between two bowls. Make 2 wells in each bowl, and carefully crack 1 egg into each well. Add 4 tomato wedges and 2 spoonfuls of almond milk to each bowl. Sprinkle with parmesan, nutmeg, salt and pepper.
Bake uncovered at 425 degrees or higher if your stoneware can handle it. Remove once the egg whites are opaque, and topping is golden brown.
Note: It took me much longer than the 5 minutes (under a broiler) that the recipe suggested, to cook the eggs through. In fact, I discovered there was still clear liquid on the bottom layer, so I put them back in until I felt safer about the finished result. In total, I probably cooked them for 20 minutes or so, but it will ultimately depend on your risk tolerance, oven and cookware.
Delicious when served and scooped with sourdough toast!
- Olive oil, salt and pepper
- Sliced mushrooms (4-6 buttons)
- 1 small onion, chopped
- Handful of fresh spinach
- Butter or nonstick spray
- 4 eggs
- 1 tomato, cut into 8 wedges
- 4 spoonfuls of almond milk
- 2 handfuls of shredded parmesan
- Toast, optional
To accompany our first tomato, I made breakfast sandwiches with a Tuscan slant. First I sauteed onions in butter, then poured in the egg batter to make a scramble – which I topped with fresh ground pepper and basil. I toasted sourdough, added shaved Parmesan to the scramble and sliced the tomato, which was still warm under the Mountain View sun! 😉
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