Avocado Quinoa Chili Bowl
Make chili on the weekend and use it in creative ways in your lunches throughout the week!
What a weekend! It was much busier than I had anticipated. Dave got home from New York Friday afternoon and it is so good to have him back. Somehow, we were able to find an identical replacement for our 90-year-old antique doorknob at the Rebuilding Center in northeast Portland, and our front door now has a functioning knob again! We also found the perfect entryway table at a local antique store that I had won a gift certificate to. But the best part was just having Dave home again – we celebrated by having an amazing homemade meal together, after a very full day with shopping, boot camp, spring cleaning and more.
This was part of our dinner – we were working on a curry chicken pot pie for the main dish, and it took a while to put together and then another while to bake. But that was ok because we were snacking on these delightful little toasts, which were sweet, salty and tangy all at once.
Here’s what you need – all amounts are to your discretion.
– Half a baguette, sliced
– Granny smith apple, diced
– Chévre – maybe half of one of those little logs
– Local honey – just a bit to drizzle on top
– Salt and pepper – YES, really – just to finish
Toast the baguette gently first, and spread the chévre on right away so it can get a little melty – and be liberal! It should not be thin. Sprinkle the diced apple on top and drizzle with honey using a spoon. Sprinkle with the salt and pepper last.