Avocado and Heirloom Tomato Toast

 

Ingredients:

• ½ cup balsamic vinegar
• 2-3 slices hearty, seeded bread
• olive oil
• 2 small heirloom tomatoes, thinly sliced
• ½ a ripe avocado
• ¼ cup fresh basil, chopped
• Sea salt
• Freshly ground black pepper

Preparation:

1. Make the balsamic reduction by adding the balsamic vinegar to a small saucepan over medium-high heat. Bring the balsamic to a boil, whisking constantly. Reduce heat and simmer for 10-15 minutes or until balsamic has reduced by half and is thick enough to coat the back of a spoon. Make sure you keep an eye on it -- it burns quickly.

2. Slather each slice of bread with a drizzle of olive oil and toast.

3. Evenly divide the avocado between the pieces of toast and use the back of a fork to smash the avocado. 

4. Layer the sliced tomatoes on top of the avocado, sprinkle with fresh basil and drizzle with the balsamic reduction.

5. Garnish with sea salt and black pepper.

6. Serve immediately.

https://www.blissfulbasil.com/avocado-heirloom-tomato-toast-with-balsamic-drizzle/

Grilled Onions

 

Ingredients:

• 2 sweet onions such as Walla Walla or Vidalia
• 1 tablespoon olive oil
• kosher salt
• fresh ground pepper

Preparation:

1. Hold the onion on a cutting board, with the root end facing sideways.  About 3/4 of an inch in from the root, drive a wooden skewer through the center of the onion.  Push the skewer all the way through, so that the flat end of the skewer is next to the onion and the pointy end is as far away from the onion as possible.
2. On one side of the skewer, slice the root end off of the onion.  On the other side of the skewer, leaving about 3/4 inch of onion, slice the onion so that the skewer is going through the center of the slice.
3. Use a knife to cut the part of the skewer that is sticking out of the onion.  Repeat until both onions have been sliced into even slices, about 3/4 inch thick.  Trim the skewers so that there is not excess sticking out of the onion.
4. Brush the slices on both sides with olive oil, season with salt and pepper.

On A Charcoal Grill:

1. Make a two-zone fire - coals on one side and no coals on the other.
2. Place the onions on the cool side of the grill and flip and rotate every 10 to 15 minutes until they are golden brown.  The total time will depend on how hot your coals are and how close they are to the fire but is usually 25-40 minutes. Onions are done when golden and tender.

On A Gas Grill:

1. Heat the grill for 5-10 minutes.
2. Lower the burners to low and cook the onions on the low burner, flipping every 10 minutes until golden brown, about 25-40 minutes. Onions are done when golden and tender.

https://www.foxandbriar.com/best-ever-grilled-onions/

Italian Potato Salad

 

Ingredients:

• 2 pounds medium red-skinned potatoes scrubbed
• 5 tablespoons extra-virgin olive oil
• 1 large English cucumber quartered lengthwise, cut into cubes
• 4 plum tomatoes cut into quarters
• ½ red onion very thinly sliced
• 24 black oil-cured olives pitted, coarsely chopped
• ¼ cup slivered fresh basil plus more for garnish
• 2 tablespoons capers rinsed and drained
• 3 tablespoons white wine vinegar
• ½ teaspoon dried oregano
• 4 hard-boiled eggs peeled, quartered
• 2 6-ounce cans of tuna drained (ideally canned in olive oil or its own juice)

Preparation:

1. To a large pot add potatoes, a small handful of salt, and enough cold water to cover by an inch or two. Bring to boil over medium-high heat. Reduce heat and simmer until tender, 20-30 minutes. (A sharp knife should meet little resistance when piercing a potato.) Drain potatoes and let stand until cool enough to handle.
2. Cut potatoes into rough, 1-inch cubes and place in a serving bowl. Add olive oil and toss to coat. Add cucumber, tomatoes, onion, olives, basil, and capers.
3. Whisk vinegar and oregano together in a small bowl; add to salad and toss lightly to combine.
4. With your fingers or a fork, separate tuna into bite-size chunks and sprinkle over salad. Arrange boiled egg quarters over salad. Season to taste with salt and freshly ground black pepper. Garnish with basil sprigs and serve.

https://pinchandswirl.com/italian-potato-salad/