Ingredient: avocado

Avocado Sauce

I love my avocados any which way. When they’re just ripe, nothing is better than sliced or diced avocado with just a smidge of salt. When they’re starting to soften, they’re perfect for guacamole because they still have a bit of body. And when they’re overly soft?

This amazing sauce. It takes just minutes, and is a great way to utilize avocados that aren’t quite firm enough for any other use. You can adjust the seasonings to suit your personal taste.

I’ve love this sauce with fish tacos, in a cole slaw, and with crab cakes. It also makes a fun salad dressing.

Huevos Rancheros

Let’s get this out of the way first: there is no right way to build Huevos Rancheros. There are, of course, a few basic ingredients — corn tortillas, eggs, ranchero sauce and/or salsa, and beans. After that, it’s all about using your imagination. This, I believe, is what makes Huevos Rancheros perfect for a casual breakfast, a slightly more formal brunch, or a weeknight meal.

(I should note I frequently break the tortilla-as-key-ingredient rule, sometimes substituting Black Bean and Quinoa cakes for tortillas. Don’t judge!)

This recipe comes together fast, so I like to have everything set up and ready to go as soon as the eggs are ready.

Steak Salad with Green Goddess Dressing

While steak on its own is a fine, fine meal, sometimes the salad craving can’t be ignored. This salad was born during a particularly brutal heatwave. The cool mix of vegetables, the light, tangy dressing (which I have also served with a good dash of chipotle), and the well-seasoned steak makes a satisfying meal.

Feel free to add or subtract ingredients based on what is in season. In late summer, I tend to have a lot of zucchini, so grilling it is a natural.