When Ashton Keefe, the culinary genius behind this tomato tart, asked us to be on her Lady Lair Podcast we jumped at the chance. We love us a good podcast and cooking with Ashton is such a treat, there is always so much to learn!
Why does Ashton know so much? And why are her recipes so on point? She started at The French Culinary Institute and then worked as the lead instructor at Haven’s Kitchen, one of our, and The New York Time’s, favorite cooking schools (it’s sustainable!!). Also, did we mention her cookbook Lemon & Salt: A Modern Girl’s Guide to Culinary Revelry? We reach for it all the time.
So back to the podcast. It was an unusually hot day, but Ashton’s perfect apartment in the West Village was a welcome respite. We had requested something easy, as all our recipes are, vegan, and good for our skin– not a short order. Aston came up with Broiled Avocado. But it turned out to be not just any avocado dish; It came with a mouthwatering sauce and crunchy snap peas.
You can listen to the super entertaining whole podcast here, or skip right ahead to the recipe, because trust us, you’re not going to want to miss this. As Ashton says, “I’m going to call this the LA version of Avocado Toast – a little more Asian inspired and without the carbs. This is the ideal lunch or dinner for #MeatlessMonday or a great way to fancify leftover takeout rice.”
Juice 1 lemon
1-2 tablespoons low sodium Soy Sauce
1-2 tablespoons low sodium Vegetable Stock, Dry Wine, or water
1 Avocado, halved and seeded
Extra virgin Olive Oil
Sesame Seeds, toasted Pepitas, Sugar Snaps, Chives and Parsley, optional garnish
First, in a small saucepan, simmer lemon juice, soy sauce, and stock/wine/water until reduced by half. While reducing, broil avocado.
Preheat broiler. Next, place avocado cut side down on a sheet tray, drizzle with olive oil, and sprinkle with salt. Broil for 2-3 minutes until just charred, flip and repeat.
Finally, top avocado with soy sauce and garnish as desired.
Special thanks to Ashton Keefe!
Photos courtesy of Ashton Keefe
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