Avocado Veggie Flatbread

Roasted Vegetables:

6 c chopped veggies (I like to use zucchini, squash, tomatoes, peppers)

2 Tbs olive oil

1/2 tsp coarse kosher salt

1/4 tsp coarsely ground black pepper

1/4 c basil pesto (optional)

Creamy Avocado Layer:

1/4 c milk

1-2 Tbs lime juice

3 ripe avocados, skin and pit removed

4 oz. cream cheese, softened

pinch of salt and pepper

Flatbread:

Costco's Toaster naan

freshly chopped chives, green onions, or cilantro for garnish

Preheat the oven to 425.  Place the chopped veggies on a lined baking sheet (put down foil first), drizzle with olive oil, sprinkle with salt and pepper and toss.  Roast for 10-15 minutes and stir, then roast for another 5-10 minutes.  Stir pesto into the veggies until evenly coated.

While the veggies are roasting, add milk, lime, then avocados, cream cheese, salt and pepper to a blender or food processor and blend on low speed, using the tamper to help combine the thick ingredients.  Process until very smooth and creamy.

Warm the flatbread in the oven, microwave, or toaster oven.  

Top the naan with a layer of the avocado cream, then heap with roasted vegetables.  Garnish with chopped chives or whatever.  Serve immediately.

From Mel's Kitchen Cafe

Black Bean and Mango Quinoa Salad

2 c cooked and cooled quinoa (2/3 c dry quinoa)

14 oz. can black beans, rinsed and drained

1-2 medium mango, peeled & diced

1 pepper, diced

4-5 diced tomatoes

6 green onions, thinly sliced

1 handful chopped cilantro (about 1/2 c)

1/4 c red wine vinegar

3 Tbs olive oil

1-2 Tbs lime juice

freshly cracked pepper

*To cook 1 c quinoa, lightly grease the inside of your instant pot.  Rinse quinoa in a fine mesh strainer with cool water and drain.  Dump quinoa in the instant pot, add 1.25 c water or broth and 1/2 tsp salt (less if using broth) and stir.  Secure lid and set valve to seal, cook on high for 3 minutes.  Quick release immediately and fluff the quinoa with a spoon and allow to cool.

Placed cooked quinoa in a large bowl.  Add mango, pepper, green onion, tomato, black beans, and cilantro.

In a small bowl, combine vinegar, olive oil, lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least one hour before serving.

You can eat this on a bed of lettuce or with chips, or just plain.  

From Our Best Bites

TikTok Ramen

6 ramen packets (discard spice packet)

6 Tbs butter

6 garlic cloves

2 Tbs ginger

3/8 c soy sauce

3/8 c water

3 Tbs brown sugar

1 Tbs Sriracha sauce

4 green onions

6 eggs

Everything seasoning

Bring a large pot of water to a boil, whisk together the soy sauce, water, sugar, and Sriracha and set aside.

Boil the ramen noodles for 2 minutes.  Drain and set aside.

Melt butter in a large skillet over medium heat.  When the butter is bubbly, add the garlic and ginger and cook for 1 minute.  Increase heat to medium high and add the soy sauce mixture.  Cook until bubbly (about 1 minute).  Add the noodles and stir to coat completely.

Reduce the heat to medium and push the noodles to one side of the pan.  (You might need to add more butter at this point.)  Carefully crack the eggs into the pan, cook until done.  Divide the noodles and eggs among 6 (or 7) bowls, sprinkle with green onions and Everything seasoning.

From Our Best Bites