Here’s another in the “not really a recipe, more of an idea” category, but honestly, those are my favorite. When I’m stuck in a rut with meals, it’s nice to have a little inspiration even if it’s just to put almond butter on toast. Or tomatoes with spaghetti and fresh basil. Or yogurt with cherries and honey — those easy combinations that are somehow easily forgotten.
This meal is an easy breakfast / snack idea using all local goodies from our local farmer’s market: bread from Amelia’s, almond butter from Pure Good Foods (hi, new friend Rachel!), strawberries from Annabelle’s Garden, and honey from Wildflower Ridge. It’s fun to stretch your imagination to combine local goods together, which is actually how we got into cooking in the first place. When we first began learning about food, we found it was easier to be creative within parameters, the sort of Iron Chef approach of making something with what’s on hand (basil, tomato, zucchini – go!). We hope this simple idea sparks some inspiration for you; we’ve included our friend Ashley’s almond butter recipe below if you’re ready to give it a go yourself.
On a more personal note, it’s almost the middle of summer in the blink of an eye! Next week, we’re headed off to Alaska for a summer vacation with my family. I’m especially excited to see my sister, who lives in Burma, since visits are few and far between when you’re halfway across the world. We’ll be spending most of our time in Juneau and the surrounding area. Let us know if you have any travel tips, and we’d love to know if we have any readers in that part of the country?
Hope you are all well and enjoying your summer–let us know what you’re up to in the comments below. (Seriously, we’d really love to hear from you.) And if you’d like, follow along on our travels / kitchen on Instagram – we love to share life and hear from you over there too!
This recipe is…
This almond butter toast recipe is vegetarian and dairy free. For vegan and plant-based, use maple syrup instead of honey.Print
- If desired, make the almond butter (use pumpkin spice almond butter and omit the pumpkin spices).
- Toast a thick slice of artisan bread.
- Hull and thinly slice the strawberries.
- When the toast is done, spread liberally with almond butter, drizzle with honey or maple syrup, and top with strawberry slices.
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.