Green Eggs Benedict with Hoecakes

Served over hoecakes, made from fresh ground cornmeal, this is a southern version of Dr. Suess’ breakfast, minus the ham. Sautéed kale and a light avocado sauce give this traditional egg dish two shades of green and a healthy makeover. Add ham for Sam or smoked salmon for a seafood take. Create a make-your-own Eggs Benedict station for brunch guests, along with a build-your-own Bloody Mary bar.

Hoecake Ingredients:
¾ cup cornmeal
¼ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon salt
1 egg
1 cup buttermilk
canola oil, for greasing the griddle

Green Eggs Benedict Ingredients:
1 avocado, halved, pitted, peeled
Juice of 1 small lemon
4 teaspoons canola oil, divided
¾ cup water
a couple pinches of salt and pepper
1 bunch kale, stems removed and leaves chopped, or 5 ounces baby kale
8 eggs, poached or over-easy

Directions:

  1. Prepare a griddle over medium heat. In a large bowl, make the hoecake batter by stirring together the cornmeal, flour, baking powder and salt. Add the egg and buttermilk and whisk to combine.
  2. Lightly brush griddle with canola oil. Ladle the batter onto the griddle, working in batches to create 8 hoecakes. Cook until bubbles start to form on the top and the bottom is golden brown. Flip and cook until the other side is golden brown and the center is cooked through. Place cooked hoecakes on a serving platter and cover with aluminum foil to keep warm. Repeat with the rest of the batter, adding remaining oil to the griddle as needed.
  3. Place avocado in a blender or food processor. Add lemon juice, 2 teaspoons canola oil, water and a pinch of salt and pepper. Puree until smooth, adding more water as needed to reach desired consistency.
  4. Heat remaining oil in a medium skillet and add kale leaves. Sauté until wilted, for about 3 to 4 minutes. Season with a pinch of salt and pepper.
  5. Top each hoecake with sautéed kale and an egg. Drizzle with avocado sauce and serve.

Servings: 8

Fish Tacos with Purple Cabbage and Avocado Cream

With bright purple cabbage, one look at this dish is like sunshine on a rainy day. Filled with tender and flaky fish, crunchy cabbage and creamy avocado sauce, one bite of these tacos will have you reminiscing of ocean- or lake-front dining. Pair them with chips, salsa and a margarita for a restaurant-inspired meal.

Ingredients:
4 cups purple cabbage, shredded
¼ cup cilantro leaves, chopped
The juice of 2 limes, divided
1 small avocado, pit removed
1 cup plain, light Greek yogurt
1 ½ pounds halibut
1 tablespoon olive oil
1 teaspoon ground chipotle pepper
¾ teaspoon salt, divided
½ teaspoon ground black pepper
12 corn tortillas
⅓ cup cojita cheese, crumbled

Directions:

  1. In a medium bowl, combine cabbage, cilantro and half of the lime juice, and stir until evenly coated.
  2. With a spoon, scoop inside of avocado from the outer shell and place in a food processor. Add yogurt and ¼ teaspoon salt, and process until smooth.
  3. Prepare an outdoor grill to medium-high heat. Brush fish with olive oil and season with chipotle pepper, black pepper and remaining salt. Grill fish until opaque, about 4 minutes per side. Remove from grill and flake into large chunks with a fork. Drizzle fish with remaining lime juice.
  4. Place tortillas on the grill for about 30 seconds on each side, until light grill marks appear. Remove from grill and place an equal amount of fish in each tortilla. Top with cabbage, avocado cream and cojita cheese.

Servings: 6 ~ Serving size: 2 tacos