Avocado Toast

Ingredients

● 4 slices thick-cut grainy bread

● 2 large ripe avocados, cut into small cubes

● 1 seedless cucumber, sliced lengthwise into thin ribbons (about 5 per toast)

● 1 cup avocado purée (recipe below)

● 1 sprig fresh dill

● 1 Fresno chile, thinly sliced

● 2 tablespoons oat and seed mix (recipe below)

● 1 tablespoon butter (for toasting bread)

● Lemon juice and olive oil (for cucumber)

Avocado Purée
Ingredients
● 3 ripe avocados
● ¾ cup olive oil
● Juice of 3 limes
● Kosher salt, to taste

Instructions
Halve and pit the avocados. Scoop the flesh into a blender.
Add olive oil, lime juice, and a pinch of kosher salt.
Blend on high until completely smooth and creamy.
Taste and adjust seasoning as needed. Set aside.

Oat & Seed Mix
Ingredients
● ½ cup rolled oats
● ⅓ cup toasted pepitas
● ¼ cup toasted sunflower seeds
● 1 tablespoon chia seeds
● 1 tablespoon poppy seeds
● 2 teaspoons toasted fennel seeds
● 2 teaspoons kosher salt

Instructions
Combine all ingredients in a bowl and mix well. Store any extra in an airtight container.

Assembly
1. Toast the Bread
Melt a heaping tablespoon of butter in a pan over medium-low heat.
Toast the bread slices until golden brown on both sides. Set aside.
2. Prepare the Avocado Base
In a mixing bowl, gently combine the avocado purée with the diced avocado.
Adjust seasoning with salt if needed.
3. Dress the Cucumber
Toss the cucumber ribbons lightly with a squeeze of lemon juice and about 1 tablespoon olive oil.
4. Build the Toast
Spoon equal portions of the avocado mixture onto each slice of toasted bread.
Arrange the cucumber ribbons on top.
5. Garnish
Finish with fresh dill, a sprinkle of oat and seed mix, and thinly sliced Fresno chile.

Serve immediately.

Saba Honey Glazed Ham with Roasted Apples

Ingredients

For the Ham

● 1 (8–10 lb) bone-in spiral-cut ham (no added water or juices)

● 2 cups packed light brown sugar

● 1 cup honey

● ½ cup saba

● ½ cup Dijon mustard

● 2 tablespoons unsalted butter

● 2 tablespoons apple cider vinegar

● ½ cup chicken broth

● Kosher salt

For the Roasted Apples & Shallots

● 2 cups shallots, peeled and sliced

● 1 tablespoon extra virgin olive oil

● 10 medium Honeycrisp apples, peeled, cored, and cut into wedges

● Kosher salt

Instructions
1. Prepare the Ham
Preheat oven to 275°F.
In a small bowl, whisk together the saba, Dijon mustard, brown sugar, honey, and 1 teaspoon kosher salt.
Place the ham bone-side up on a work surface. Line a large sheet of foil (or roasting pan) with rosemary sprigs if desired. Rub the ham generously with half of the saba glaze mixture.
Wrap the ham tightly in foil and place in a large roasting pan. Bake for about 3 hours, or until glossy and a thermometer inserted into the thickest part registers 125°F.
Remove from the oven and let the ham rest in the foil at room temperature until slightly cooled.

2. Roast the Apples and Shallots
Increase oven temperature to 350°F.
In the same roasting pan, melt the butter. Add the shallots, apples, olive oil, and 1 teaspoon kosher salt. Toss gently to coat.
Roast for about 20 minutes, until the shallots are tender and lightly caramelized.

3. Make the Apple Jus
In a medium saucepan, combine half of the roasted apples with any juices collected in the ham foil. Add the chicken broth if needed for moisture.
Cover and cook over medium heat for about 5 minutes, stirring occasionally, until tender.
Transfer the mixture to a blender. Add apple cider vinegar and puree until smooth. Strain through a fine-mesh sieve into a serving vessel and season with salt to taste.

4. Final Glaze
Increase oven temperature to 450°F.
Brush the ham with the remaining saba glaze. Return to the oven and roast for about 5 minutes, until the glaze is bubbling and caramelized.

To Serve
Slice the ham and serve with the roasted apples and shallots. Pass the warm apple jus at the table.

Crispy Potato Cakes (V)(GF)

Served with Poached Egg & Crème Fraîche

Ingredients
● 1 lb russet potatoes (about 3 medium), scrubbed
● ½ medium yellow onion, peeled
● 1 clove garlic, minced
● 1 teaspoon kosher salt
● ⅛ teaspoon freshly ground black pepper
● 1–1½ cups canola oil (for frying)
● 2 chives, cut into 1-inch pieces
● Poached eggs (for serving)
● Crème fraîche (for serving)

Instructions
1. Prep the Oven
Preheat the oven to 350°F.
Line one baking sheet with paper towels and another with a cooling rack.
2. Grate the Vegetables
Using a box grater, grate the potatoes (leave the skins on).
Grate the onion and add to the potatoes.
3. Mix
Add minced garlic, salt, and pepper to the bowl.
Toss everything together until evenly combined.
4. Fry
Pour canola oil into a heavy-bottomed skillet (like cast iron) to about ¼-inch depth.
Heat over medium-high until a small piece of potato sizzles immediately.
Scoop about ¼ cup of the mixture per cake into the hot oil, gently flattening with a spatula.
Cook 4–5 minutes per side, until golden brown and crispy.
5. Finish in the Oven
Transfer cakes to the paper towel–lined sheet to drain briefly.
Move to the cooling rack and bake for 5 minutes to ensure they are cooked through.

To Serve
Top each crispy potato cake with:
● A poached egg
● A dollop of crème fraîche
● A sprinkle of fresh chives

Serve warm and enjoy!