Refried Bean Avocado Toast

1 slice whole wheat bread
1/4 cup canned fat-free refried beans
1/2 avocado
1/2 teaspoon lime juice
1 pinch garlic powder – We use
1 dash salt
1 dash chili powder – We use
1 dash ground cumin
1 egg
1 teaspoon pico de gallo
1 teaspoon crumbled queso fresco
1 dash hot sauce (such as Cholula®)

1. Toast whole wheat bread until golden brown. Spread refried beans on top.
2. Mash avocado in a small bowl; stir in lime juice, garlic powder, salt, chili powder, and cumin. Spread avocado over refried beans.
3. Heat a small nonstick skillet over medium heat. Crack egg into the skillet; cook until white is set, about 2 minutes. Cover skillet and cook until yolk is set, about 2 minutes more. Place egg over mashed avocado. Garnish with pico de gallo, queso fresco, and hot sauce.

Meyer Lemon Avocado Toast

2 slices whole grain bread
1/2 avocado
2 tablespoons chopped fresh cilantro, or more to taste
1 teaspoon Meyer lemon juice, or to taste
1/4 teaspoon Meyer lemon zest
1 pinch cayenne pepper – We use
1 pinch fine sea salt – We use
1/4 teaspoon chia seeds – We use

1. Toast bread slices to desired doneness, 3 to 5 minutes.
2. Mash avocado in a bowl; stir in cilantro, Meyer lemon juice, Meyer lemon zest, cayenne pepper, and sea salt. Spread avocado mixture onto toast and top with chia seeds.

Avocado Tacos

3 avocados – peeled, pitted, and mashed
1/4 cup onions, diced
1/4 teaspoon garlic salt – We use
12 (6 inch) corn tortillas
1 bunch fresh cilantro leaves, finely chopped
jalapeno pepper sauce, to taste

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a medium bowl, mix avocados, onions, and garlic salt.
3. Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.
4. Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce.

Turkey Avocado Panini

1/2 ripe avocado
1/4 cup mayonnaise – We use
2 ciabatta rolls
1 tablespoon olive oil, divided
2 slices provolone cheese
1 cup whole fresh spinach leaves, divided
1/4 pound thinly sliced mesquite smoked turkey breast
2 roasted red peppers, sliced into strips

1. Mash the avocado and the mayonnaise together in a bowl until thoroughly mixed.
2. Preheat a panini sandwich press.
3. To make the sandwiches, split the ciabatta rolls in half the flat way, and brush the bottom of each roll with olive oil. Place the bottoms of the rolls onto the panini press, olive oil side down. Place a provolone cheese slice, half the spinach leaves, half the sliced turkey breast, and a sliced roasted red pepper on each sandwich. Spread half of the avocado mixture on the cut surface of each top, and place the top of the roll on the sandwich. Brush the top of the roll with olive oil.
4. Close the panini press and cook until the bun is toasted and crisp, with golden brown grill marks, and the cheese has melted, about 5 to 8 minutes.

Avocados and Almonds

2 Haas avocados – peeled, pitted, and sliced
1 tablespoon butter
1/2 cup slivered almonds, finely chopped
sea salt to taste

1. Arrange avocado slices on a platter or several appetizer plates.
2. Melt butter in a small skillet over medium-high heat until butter begins to bubble and foam. Cook and stir chopped almonds in hot butter until golden and fragrant, 1 to 2 minutes. Transfer almonds to a paper towel-lined plate to cool.
3. Top each avocado slice with almonds and sea salt.

Avocado Breakfast Sandwich

1 tablespoon olive oil
2 large eggs
salt and ground black pepper to taste (optional)
1 tablespoon butter, softened
2 slices Italian bread
1 ounce Swiss cheese, sliced
1 ounce Cheddar cheese, sliced
1/2 ripe avocado, sliced

1. Heat olive oil in a skillet over medium heat. Crack eggs into skillet; cook for 1 to 2 minutes. Flip and cook egg until done, 2 to 5 minutes more. Transfer eggs to a plate and season with salt and pepper.
2. Spread butter onto 1 side of each bread slice.
3. Heat a skillet over medium heat. Lay bread slices in the hot skillet, butter-side down. Quickly layer Swiss cheese, 1 fried egg, Cheddar cheese, 1 fried egg, avocado, and remaining bread slice, butter-side up. Carefully flip sandwich to grill other side until golden brown, 3 to 4 minutes.
4. Remove sandwich from skillet and cut in half.

Vegan Avocado-Coconut Milk Ice Cream

3 ripe avocados – halved, pitted, and peeled
lemons, juiced
2 limes, juiced
1 lemon, zested
1 lime, zested
1 (14 ounce) can unsweetened coconut milk
1 cup agave nectar, or more to taste – We use
1/4 cup corn syrup (optional)

1. Blend avocados, lemon juice, lime juice, lemon zest, and lime zest together in a food processor until smooth; add coconut milk, agave nectar, and corn syrup and blend until smooth. Cover bowl of food processor and refrigerate for at least 1 hour.
2. Pour avocado mixture into ice cream maker and process according to manufacturer’s instructions.

Open-Face Toasted Caprese

Balsamic Drizzle:
1/2 cup balsamic vinegar – We use
1 teaspoon brown sugar (optional)

1 loaf crusty sourdough or ciabatta bread, sliced
Olive oil, to drizzle over bread slices and avocados
1 clove garlic
salt and pepper to taste
2 avocados – peeled, pitted and sliced
1 (8 ounce) package Stella® fresh mozzarella, sliced
Fresh basil leaves
4 heirloom tomatoes, sliced

1. Add vinegar and brown sugar, if using, to a small saucepan and bring to a boil.
2. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to be used later, and set aside to cool and thicken.
3. Preheat oven to 450 degrees F (230 degrees C) or grill to high heat.
4. Place the slices of bread on a baking sheet and drizzle with olive oil on both sides. Rub each side of bread with the halved garlic clove. Sprinkle with salt and pepper to taste.
5. Drizzle avocado with olive oil, salt and pepper to taste.
6. Place bread slices and avocado slices in oven or grill both until lightly charred, about 2 to 3 minutes per side. Remove from the oven or grill.
7. Slice Stella fresh mozzarella and divide equally among the sandwiches. Place on top toast, then add fresh basil to taste. Add grilled avocado slices and tomato slices. Drizzle everything with olive oil, balsamic drizzle and salt and pepper to taste.

Quaker(R) Avocado Toast with Savoury Oat Crumble

1 ripe avocado, peeled and pitted
1 tablespoon lemon juice
1/4 teaspoon salt
2 slices multigrain bread, toasted
1/4 cup halved cherry tomatoes
Oat Crumble:
1/2 cup Quaker® Quick Cook Steel Cut Oats – We use
1 tablespoon olive oil – We use
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1 pinch garlic powder – We use
1 pinch onion powder – We use
1 pinch paprika
1 pinch salt

1. Oat Crumble: Preheat oven to 350 degrees F (180 degrees F). Toss together oats, olive oil, parsley, thyme, garlic powder, onion powder, paprika and salt. Spread on parchment paper-lined baking sheet. Bake, mixing occasionally, for 8 to 10 minutes or until golden and toasted. Let cool.
2. Mash together avocado, lemon juice and salt; spread evenly over toast. Arrange cherry tomatoes over top. Sprinkle each serving with 1 tbsp (15 mL) Oat Crumble. (Refrigerate remaining Oat Crumble in airtight container for up to 1 week.) Serve immediately.

Roasted Tomato, Avocado, and Fresh Mozzarella Crostini

2 vine-ripened tomatoes, cut into 1/4-inch slices
1/4 cup extra-virgin olive oil, divided
sea salt and freshly ground black pepper to taste
2 tablespoons butter
8 diagonally sliced pieces baguette
1 clove garlic, halved
8 ounces fresh mozzarella cheese, cut into 8 thin slices
1 large avocado – halved, pitted, and thinly sliced
1/2 small lemon
1/4 cup roughly chopped fresh dill
1 pinch flaked salt

1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2. Arrange tomato slices on the baking sheet and top with about 3 tablespoons olive oil, sea salt, and pepper.
3. Roast in the preheated oven until tomatoes are wilted, wrinkly, and scorched in some places, 25 to 30 minutes. Set aside to cool.
4. Heat butter in a large skillet over medium heat. Place bread slices in the skillet and cook until crisp and golden in parts, 2 to 3 minutes per side.
5. Remove bread from skillet and rub garlic onto each slice; sprinkle sea salt over bread.
6. Layer mozzarella cheese on the toasted bread and top with avocado slices. Sprinkle sea salt over avocado and squeeze lemon over it. Top with roasted tomatoes and dill. Drizzle remaining 1 tablespoon olive oil over crostini and sprinkle with flaked salt.