Yes, I treat our household to the purchase of fresh avocados almost every week. I was able to duplicate the rest of the preparation using ingredients we had on hand. To the extent possible, I followed Martha Stewart’s recipe for Sesame Toasts with Poached Egg and Avocado, but for the arugula I subbed spinach, very lightly dressed with tarragon vinegar and olive oil and I subbed crunchy, toasted slices of No Knead Bread instead for Sesame Toast. I paged through it, and landed on a quick, simple and still luscious side dish, that made our cauliflower soup a satisfying meal–Sesame Toasts with Poached Egg and Avocado. Fortunately, the latest issue of Martha Stewart Living just arrived. I needed some inspiration for a quick side dish to make the leftovers into a square meal for supper on Monday night. We had a few people over on Sunday night, so most of the bread was eaten up. I made this Cauliflower Soup with Toasted Garlic from a recipe in a recent Real Simple Magazine and a loaf of Jim Lahey’s wonderful No Knead Bread last Sunday. Like most people, soups are on heavy rotation at our house in the winter.
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