1) Pick great avocados

You want ripe but not over-ripe Hass avocados. Look for avocados that yield a bit to a gentle squeeze, but avoid using avocados that are mushy or stringy on the inside. If you run into any bruised or brown bits when you cut them open, scoop those out and discard before mashing the rest.

2) Buy good bread and toast it well

I think sturdy, thick-sliced, whole grain bread make the best avocado toast. Golden, well-toasted bread offers a sturdy base and a crisp, shattering contrast against the creamy avocado.

3) Mash your avocado separately

Mashed avocado is more creamy and luxurious than sliced avocado (think guacamole vs. plain avocado). But don’t mash it on the toast! You risk poking holes in your toast or smashing it. Cut your avocados in half, remove the pit, scoop the flesh into a bowl or onto the side of your plate, and mash it up with a fork.

4) Don’t forget the salt

You’ll want to mix in at least a pinch of salt per avocado halve. Bonus points? Finish your avocado toast with a light sprinkle of flaky sea salt.

1. Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.

Roasted Peanuts:

1. Preheat the oven to 350 degrees F.
2. Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
3. Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
4. If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

• 3 cups packed kale, preferably the Tuscan/lacinato variety, thick ribs removed and roughly chopped (about 1 small bunch)
• ¾ cup pecans or walnuts
• 2 tablespoons lemon juice (about 1 small lemon)
• 2 to 3 cloves garlic, depending on their size
• ¾ teaspoon fine-grain sea salt
• Freshly ground black pepper, to taste
• ½ cup olive oil

• 1 large watermelon
• 1 cantaloupe, halved and seeded
• 1 honeydew melon, halved and seeded
• 2 (15 ounce) cans mandarin oranges, drained
• 2 (20 ounce) cans pineapple chunks, drained
• 2 cups halved fresh strawberries
• 2 cups seedless grapes
• 1/2 cup water
• 1/4 cup white sugar
• 2 tablespoons grated lemon zest

• 8 ounces cream cheese softened
• 1 cup sour cream
• 10 ounces fresh spinach leaves
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup grated parmesan cheese
• 1 1/2 cups shredded mozzarella cheese divided use
• 1 tablespoon chopped parsley
• bread, crackers and vegetables for serving
• cooking spray

• 1 cup basmati rice
• 1 tablespoon vegetable oil
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 1 medium sweet onion, diced
• 1 green bell pepper, diced
• 2 celery ribs, diced
• 2 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 1/2 teaspoons Cajun seasoning, salt-free
• 3 (15-ounce) cans red beans, drained and rinsed
• 3 cups chicken stock
• 1 teaspoon hot sauce
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste

• 10.5 ounces/300 g lean beef (sliced or julienned)
• 12 ounces/350 g broccoli
• 1 to 2 teaspoons salt (for the boiling water)
• 2 cloves garlic (sliced)
• 1 teaspoon ginger (finely chopped)
• 1 teaspoon potato starch (or cornstarch mixed with 2 tablespoons water)

• 1 cup packed brown sugar
• 1 cup hot brewed coffee
• 1 cup canola oil
• 1 cup light molasses
• 1/4 cup sour cream
• 2 large eggs, room temperature
• 3-1/4 cups all-purpose flour
• 5 teaspoons ground ginger
• 2-1/2 teaspoons baking soda
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 cup chopped walnuts, toasted
• 1/4 cup chopped crystallized ginger