Happy July 4th weekend! So happy with the responses to buckwheaties. They’re delicious, and I urge you to try them.
On Thursday night, I just happened to send an offhand tweet saying that squash and avocado are a match made in food heaven. Sweetness, creaminess, and an energizing combination of complex carbs and healthy fats: what’s not to love? This hearty avocado and kabocha squash sandwich shows off the combination perfectly, and it’s one of my new favorite go-to lunches.
The sandwich is inspired by the great folks at Peacefood Cafe. Their regular menu creation is described as “roasted Japanese Pumpkin mashed and seasoned with a little sea salt, ground black pepper and extra virgin olive oil, topped with caramelized onions, ground walnuts, vegan goat cheese and seasonal greens,” and it is most delicious.
I thought I would put my own spin on Peacefood’s famous sammie, subbing avocado for the vegan goat cheese, omitting the onions and adding steamed greens. My sandwich is much simpler, but no less tasty for it, and I love what avocado adds to the mix. Here’s the recipe.
This is a simple combination: of course, you could make it more flavorful by seasoning the squash differently, using garlic sautéed kale, and so on. But I sort of love the understated quality of this meal. It’s hearty and plain at the same time.
It’s a holiday weekend, and I’m here in NYC while many of my neighbors have escaped. That’s just fine by me: I love having NYC to myself on long weekends. Movie theaters without lines and less crowded streets are never a bad thing. I’ve got a lot to accomplish this weekend (work, errands, writing, editing, etc.), but I also plan on spending a whole lotta time in my little kitchen, and on spending some quality time on my sofa. It’s been too long.
What are you up to this weekend?