Crispy Smashed Baby Potatoes

Start to finish: 55 minutes
Impresses: 4

Ingredients
1 pound small baby potatoes, washed
¼ cup olive oil
2 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons salted butter, melted
½ cup freshly grated Parmesan cheese
¼ cup fresh parsley, minced
Arugula, for serving

Method
Add potatoes to a large stock pot. Top with cold water. Bring to a boil and continue to boil, uncovered, until potatoes are fork tender — about 15 minutes. Drain and pat dry.

Heat oven to 450 F. Line a large baking sheet with parchment paper. Pour boiled potatoes onto prepared baking sheet. Evenly drizzle potatoes with olive oil, garlic, salt and pepper. Toss to combine.

Spritz the bottom of a drinking glass with cooking spray. Use the bottom of the glass to gently smash each potato to flatten. Bake in preheated oven 15–20 minutes, or until the bottoms start to crisp. Flip and roast an additional 10 minutes. Remove from oven and toss with melted butter, Parmesan cheese and parsley. Serve on a bed of arugula.

Avocado Toast with Burrata Cheese, Sprouts and Balsamic Glaze

Start to finish: Active: 10 minutes
Impresses: 2

Ingredients
2 slices sourdough bread
2 tablespoons salted butter, softened
1 avocado, halved
4 ounces burrata cheese
Alfalfa sprouts, for topping
Balsamic glaze, for topping

Method
Heat grill or grill pan over medium heat. Butter both sides of sourdough bread. Place bread onto grill. Grill just long enough for char marks to begin to form, about 3 minutes. Flip the bread and grill another 1–2 minutes.

Slice avocado in half, scoop out and mash with a fork on a plate. To assemble the toast, spread mashed avocado evenly on 1 toast slice. Top with 2 ounces fresh burrata cheese, alfalfa sprouts and a drizzle of balsamic glaze. Repeat with the other slice and serve immediately.

Notes: If you don’t have a grill, toast your bread in the toaster — it’s just as delicious!

Blackened Salmon Salad with Cotija Tortilla Strips

Start to finish: 40 minutes
Impresses: 2

Ingredients
For the salmon:
2 skinless salmon filets
2 tablespoons blackening seasoning
2 tablespoons avocado oil (or other high-heat oil)

For the cotija tortilla strips:
4 corn tortillas
1 tablespoon avocado oil
½ cup grated La Vaquita® queso cotija

For the dressing:
¼ cup whole milk
½ cup mayonnaise
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro, chopped
½ serrano chili pepper, finely chopped
½ teaspoon kosher salt

For the salad:
4 cups butter lettuce (or another lettuce of choice)
1 avocado, thinly sliced
1 mango, peeled and cut into 1-inch cubes
2 green onions, sliced

Method
For the salmon:
Heat oven to 450 F. Heat a cast-iron pan over medium-high heat. Dry salmon filets with a paper towel to remove moisture. Generously season all sides with blackening seasoning. Once pan is very hot, pour in oil. Place salmon into pan. Be careful, it may splatter. Sear on 1 side for 3–4 minutes, flip and place the pan in the preheated oven. Cook 15 minutes or until desired doneness. Remove and set aside to rest.

For the cotija tortilla strips:
Heat oven to 400 F. Line a baking sheet with parchment paper. Cut tortillas into thin strips and place in a medium-sized bowl. Drizzle tortillas with oil and top with cotija cheese. Toss to coat. Place tortillas in an even layer on prepared baking sheet. Bake 8–10 minutes or until tortillas start to brown. Remove and let rest at least 10 minutes before serving.

For the dressing:
In a small bowl, whisk together all dressing ingredients. Refrigerate until ready to serve.

For the salad:
Divide lettuce between 2 serving bowls. Top each bowl with prepared salmon, ½ sliced avocado, ½ diced mango, green onions, cotija tortilla strips and drizzle with dressing. Serve immediately.