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Avocado Egg Salad Tea Sandwiches

Avocado Egg Salad Tea Sandwiches // Karista's Kitchen


I may have lived on these Avocado Egg Salad Sandwiches during our move. I like to make a batch of this egg salad and keep it in the fridge for a quick bite. Especially when both breakfast and lunch have eluded me. I also sneak a spoonful here and there as I’m walking past the fridge. 

Not only does this avocado egg salad contain two of my favorite ingredients, it’s also a great source of protein and healthy fats. It makes a tasty sandwich when paired with fresh sourdough or gluten-free bread and a good handful of microgreens. Sometimes I add the egg salad to dressed spinach and arugula which makes a lovely grain free lunch.

Avocado Egg Salad Tea Sandwiches for Spring Brunch or Mother's Day // Karista's Kitchen

The way I love this Avocado Egg Salad the most, is when I smear it on a thick piece of toast. Ha! I rhymed again. 

I originally created this egg salad to be used as tea sandwiches for a spring or Mother’s Day brunch. However, this avocado egg salad is so divine, I think it works well served a multitude of ways.

Although I adore onions, I do not like them in my egg salad. I think something a bit more subtle, like chives, works best in egg salad. I do however, LOVE dill pickle relish in my egg salad. It gives this recipe a little tang and sweetness that blends nicely with the lemon juice and mayonnaise.

You definitely want to use a good quality mayonnaise in this recipe.  If you make your own mayonnaise that’s even better. If you don’t, choose a mayo with olive oil, sunflower or safflower oil or even avocados as a base. I don’t want to sound the canola oil police, but frankly, canola oil is a dirty word in my house.

Feel free to use this delectable egg salad for everyday sammies, special brunch tea sandwiches, dolloped on a spring green salad, smeared on a giant piece of toast or right out of the bowl. 🙂

Delicious Wishes and Loads of Love,


Avocado Egg Salad Tea Sandwiches

Serving Size: Makes about 2 cups

Avocado Egg Salad Tea Sandwiches


  • 6-8 large hard boiled eggs, peeled and lightly mashed
  • 1-2 ripe avocados, lightly mashed
  • 1/3 cup mayonnaise, or more as needed
  • 1/4 cup chopped fresh chives, or more to taste
  • 1/4 cup dill pickle relish, or more to taste
  • 1-2 teaspoons Dijon mustard
  • Squeeze of lemon juice
  • Salt and pepper to taste
  • Fresh microgreens, optional


  • Gently fold together the mashed hard boiled eggs, avocado, mayonnaise, pickle relish, Dijon mustard and lemon juice. Season to taste with salt and pepper.
  • Refrigerate for an hour and then use for tea sandwiches, sandwiches and salads with fresh microgreens.
  • Notes

    I've given approximate measurements of ingredients, however, feel free to adjust all the ingredients to suit your tastes.

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    Appetizers Karista's Kitchen vegetarian

    Truffle Pesto and Asparagus Flatbread with Goat Cheese Crumbles and Dressed Arugula

    Truffle Pesto Asparagus Flatbread with Goat Cheese and Dressed Arugula // Karista's Kitchen

    I’m sure you’ve noticed I’ve been a little tardy with recipes recently.  It’s certainly not intentional, just a hefty dose of life and work; and reminding myself that balance is key to keeping my healthy and happiness wells filled.

    Honestly, I wish I could post something delicious for you every day.  I have a never ending list of recipes and recipe ideas that I keep in one of the many journals that float around my house.  Some get posted here, some go to clients, some get tossed into the garbage (never to see the light of day) and some get filed away for next year because the season is gone and I ran out of time.

    Truffle Pesto and Asparagus Flatbread with Goat Cheese and Dressed Arugula // Karista's Kitchen

    However, you are in luck today.  This little beauty happened one winter day after Little Lace Box sent me a jar of La Favorita Pesto Genovese (Italian Truffle Pesto) to sample for the Karista’s Kitchen Store.  One dip of the finger and I was hooked.  I had to find a spoon and take a bigger sample… and another sample… and another.   Same thing happened when I sampled a Buttered Salted Caramel sauce only I think I “sampled” half the jar.

    Truffle Pesto and Asparagus Flatbread with Goat Cheese and Dressed Arugula // Karista's Kitchen

    The Italian Truffle Pesto is a clean and fresh tasting basil pesto laced with Italian truffle and perfectly suited for a variety of recipes.  Our weather is warming a bit here, the days are longer and dinner seems to become lighter fare.  We dine later in the evening year round but it seems during the spring and summer months dinner is typically after sunset, so a quick and tasty Flatbread often shows up to the table.

    Because it’s spring, asparagus had to make an appearance – along with crumbled goat cheese and the exploding arugula from my garden, lightly dressed in a lemon vinaigrette; making this a gorgeous and delicious flatbread for brunch, lunch or supper.

    You can certainly prepare this tasty flatbread with your favorite basil pesto (jarred or homemade) but if you’d love a chance to win a jar, I’m giving away one jar for two fabulous readers over at VRAI Magazine.  Feel free to jump on over and enter to win! Or, you can head on over to my kitchen store, Karista’s Kitchen, hosted on the fun and fabulous (and re-designed) Little Lace Box website and purchase a jar (or two!).  While you’re there, stay a while and browse our delicious selection of gourmet and artisan food products.  With more products being added soon!

    Wishing you all a most delicious spring!


    Truffle Pesto and Asparagus Flatbread with Goat Cheese Crumbles and Dressed Arugula

    1-2 servings depending on the size of your flatbread

    Truffle Pesto and Asparagus Flatbread with Goat Cheese Crumbles and Dressed Arugula


    • 1 prepared or store bought flatbread
    • 1 jar La Favorita Pesto Genovese or your favorite basil pesto
    • 1/2 - 1 lb spring (thin spears) asparagus spears, trimmed
    • 2-4 ounces goat cheese
    • 1-2 handfuls fresh baby arugula
    • 1 lemon
    • Dash of extra virgin olive oil
    • Fleur de sel or sea salt for garnish


  • Pre-heat the oven to 425F.
  • Place the flatbread on a parchment lined baking sheet.
  • Spread a few tablespoons of the pesto onto the flatbread (enough to cover the surface) leaving about a 1 inch edge around the flatbread.
  • Place the asparagus spears onto the flatbread in a single layer. I like to place them "head to toe" so I can fill the flatbread completely with the asparagus.
  • Sprinkle with just a pinch of salt and pepper and then layer with goat cheese crumbles.
  • Bake for about 20 minutes or until the edges of the flatbread are nice and golden brown and the goat cheese is soft and golden on top.
  • Remove the flatbread from the oven to cool.
  • While the flatbread is cooling, toss a few handfuls of baby arugula with a squeeze of lemon and dash of olive oil.
  • Place a mound of dressed arugula onto the center of the flatbread and sprinkle with a little fleur de sel or sea salt. Slice and serve.
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    Karista's Kitchen Kid Friendly Pork VRAI Magazine

    Marinated Pork and Mango Skewers with Coconut Rice

    Pork and Mango Skewers with Coconut Rice // Karista's Kitchen for VRAI Magazine

    It’s starting to feel like spring and I am beyond elated! The high today is 67 here in the valley and it’s going to be a great day for prepping the new garden.  Ranger Craig is building the rest of the garden boxes while I prepare a quick meal for my friends over at Red Bird Acres.  We’re off to see baby chicks and piglets again!  Ok, I admit, I’m really excited about seeing the baby chicks and piglets this afternoon.

    Before I get my day started, I want to share with you my latest recipe and article for VRAI MagazineMarinated Pork and Mango Skewers with Coconut Rice. The blend of marinated pork with sweet mango, peppers and red onion make for the tastiest combination of flavors.  Perfect for a casual weekend with friends and family.  If it’s too cold to grill outdoors, these skewers can easily be prepared indoors on a grill pan.  Or stir fried and then ladled over the coconut rice.

    Enjoy your weekend!  Just in case you haven’t seen pictures from the last piglet visit, I’ve posted a few for you 🙂

    Delicious Wishes and Loads of Love!


    Red Bird Acres in Corvallis, Oregon


    Halibut Karista's Kitchen Seafood

    Halibut Montalcino

    halibut with fennel, orange and green olives

    By choosing to click and read this blog post, you confirm you are of legal drinking age in the country where this site is accessed.

    It’s officially halibut season here in the Pacific Northwest.  One of my favorite spring milestones – when the halibut is fresh and sweet and beautifully abundant at the fish markets.   The texture is firm but flaky and moist when cooked; and the meat is sweet and mild.

    Last year I developed this lovely little recipe for DaVinci Wine after my glorious visit to Tuscany.  It pairs perfectly with the DaVinci Pinot Grigio.

    This is a fish dish that can be prepared quickly for a weeknight meal.  Just have all your ingredients prepped and ready to go and the dish will be done in less than 30 minutes.

    It’s also a dish that is easily adjusted to preference.  Maybe you prefer more fennel and less olives? Or maybe you prefer more orange zest and an added squeeze of orange juice.  However you prepare this dish, it will be fresh and flavorful and delight the palate.

    Halibut Montalcino

    Serves 2 (can be easily doubled)


    ¾ -1lb Halibut (thinner filet’s if you can find them as they are easier to pan sear), or your favorite firm white fish, cut into two pieces or 4 smaller pieces for ease of cooking.

    Salt and fresh cracked black pepper

    1 tablespoon clarified butter with 1 tablespoon olive oil

    1-2 tablespoons unsalted butter

    1 fennel bulb, thinly sliced

    1 orange, zested

    1 medium clove garlic, finely minced

    Handful of sliced green olives

    2 tablespoons of mixed chopped Italian parsley and fresh thyme

    ¼ cup dry white wine (I used the DaVinci Pinot Grigio)


    Season the halibut filet’s with salt and freshly cracked black pepper.

    Heat a large non-stick or fish friendly skillet over medium high heat and add the butter and oil, combining the two as the butter melts.

    When the butter/oil is hot but not smoking, add the halibut filets flesh side down.  Let the filets cook in the pan for about 5 minutes or until the flesh side down has formed a nice golden brown crust and comes off the pan easily.

    Flip the fish to skin side down and finish cooking, turning the heat down to medium if needed.  Fish typically cooks 10 minutes for every inch of thickness.  This is true for most medium to thick fleshed fish such as halibut, salmon, swordfish, etc.

    When the fish is done, transfer to a platter and keep warm.

    Over medium to medium high heat, add the unsalted butter to the fish pan and let it melt.  Add the sliced fennel bulb and allow it to caramelize a bit, turning golden brown.  Just before the fennel is done, add the garlic and cook for one minute longer.

    Stir in the ¼ cup of white wine and chopped fresh herbs.  Let the wine reduce by half and then add the orange zest and green olives.

    Hold the skillet over the heat just until the mixture is warmed through, season the mixture with additional salt and pepper to taste and add one more pat of butter.  Let the butter melt and then divide the fennel mixture onto two plates.

    Top the fennel mixture with a piece of halibut and garnish with additional chopped Italian parsley and orange zest.

    Serve with a side of fresh pasta tossed in olive oil, crushed red pepper, garlic and parmesan and a glass of DaVinci Pinot Grigio.


    Chicken Karista's Kitchen Kid Friendly Pasta vegetarian

    Sweet Baby Peas and Mushroom Pappardelle tossed in Sherry Cream

    Sweet baby peas and mushrooms over pappardelle

    Assorted lush shades of green encompass the landscape this time of year.  Spring, a time of revival, renewal and start over’s.  Yes, start over’s.  As in something keeps eating the spring greens in my garden, so now I have to start over.

    At least the chicken gals are the beneficiaries of the demolished plants.  They’re loving the lush stems of what was to be a delicious leaf that would grace my pasta or salad recipes.

    sweet baby peas and mushrooms in a sherry cream sauce over pappardelle

    So it was timely that Ranger Craig and I decided to head over to Eastsound Farmer’s Market on Orcas Island a few weeks ago.  I found a bounty of spring produce that made me almost giddy.  Spring onions, asparagus, leafy greens and some small sweet baby peas.  Not to mention slurping fresh shucked oysters and dining on freshly cooked Carni Asada with homemade corn tortillas.

    If that wasn’t spectacular enough, I ran into two good friends and fellow food and farm bloggers, Janelle of Talk of Tomatoes, and her newest baby,; and Wendy of Chez Chloe and her newest adventure, a gourmet food store called “Chez Chloe”.  A must visit when staying on Orcas Island.  Wendy stocks an impressive selection of salts and oils and books and chocolates… the deliciousness goes on and on.

    orcas island washington

    Wendy of Chez Chloe on Orcas Island

    What a brilliant day.  Sunshine, warm breezes off the bay, food that caused a most soul filled joy and two friends to make the day even brighter.

    Sweet Baby Peas and Mushroom Pappardelle tossed in Sherry Cream

    Serves 2-3 (recipe can be doubled)


    8-10 ounces Pappardelle or any wide hearty pasta, cooked homemade or according to package instructions

    2 tablespoons butter (plus extra if needed)

    1 tablespoon olive oil

    1 shallot, finely diced

    2 cloves garlic, minced

    2 cups thin sliced cremini or assorted local mushrooms

    3 sprigs fresh thyme

    ½ cup dry sherry

    1 pint heavy cream

    Salt and pepper to taste

    1 cup cooked fresh spring peas or thawed organic sweet peas (look for a brand that is locally grown)

    ¼ -1/3 cup grated parmesan cheese

    ¼ cup chopped fresh Italian parsley

    Options: Grilled/Roasted Chicken or Grilled Shrimp (sometimes I like to toss in some cubed cooked chicken or place a grilled chicken breast cutlet on top of the pasta before serving)


    In a medium sauce pan heat the butter and olive oil over medium to medium high heat.  Once the butter has melted and is frothy add the shallots and thyme.  Sauté for just a minute or two and then add the mushrooms.  Continue to sauté the mushrooms, adding an additional tablespoon of butter or oil if needed to help soften the mushrooms.

    Once the mushrooms are cooked the way you like them, add the garlic (I like my mushrooms slightly golden). Continue to cook for another minute and then whisk in the sherry.  Let the sherry simmer until slightly reduced and then whisk in the heavy cream.

    Let the heavy cream come to a lively simmer and then season with salt and pepper to taste.  For a little heat, add in a pinch of red pepper flakes.

    Let the sauce simmer for a few minutes.  Add the peas to the sauce and then pour the sauce over the pasta.  Remove any remaining thyme sprigs.

    Toss the pasta with the sauce and add the parmesan cheese. Let the pasta cool so the sauce can thicken slightly and then plate the pasta and garnish with chopped Italian parsley.

    Serve immediately or serve warm.  This is even delicious straight out of the frig  🙂

    Appetizers Karista's Kitchen Sassy Side dishes Soup vegetarian

    Asparagus and Leek Soup with Crispy Mushroom Gremolata

    Asparagus Leek Soup

    Asparagus Leek Soup with Crispy Mushroom Gremolata

    It’s been a beautiful few days here in the Pacific Northwest.  Unusually warm spring weather brought everyone outdoors, with barbecues grills heavily in use.  It’s just a little exciting when one can grill outside without donning the rain gear.

    In addition to grilling all weekend, I made a big bowl of my Mother in Law’s Macaroni Salad, the Bennett Crew’s favorite.  Along with a dish of my brother’s famous salsa.  Bought three huge jar’s of Woodstock organic pickles (I love chilled pickles on a hot day) and I brought out the pretty glass pitcher for my sweet tea.

    Although we enjoyed our warm and sunny weekend, my chicken gals didn’t enjoy it quite as much.  The hen-house and chicken yard is nicely shaded but that didn’t keep my chicken gals from digging holes everywhere.

    I found Cocoa (my friendliest and bossiest chicken gal) in a hole so deep, all I saw was her head.  It startled me and for a split second; I thought my chicken gal was ill.  Thankfully she popped out of her dirt hole, excited and clucking when she saw me approach the chicken yard.  I’m sure she knew I was bringing freshly dug worms, leftover kale and chard for afternoon treats.

    I can happily say the Bennett Crew did not get freshly dug worms, leftover kale or chard for their afternoon treat.  Nope, much to their delight, they were served Asparagus and Leek Soup with Crispy Mushroom Gremolata.  A flavorsome soup, rich with the flavor of spring asparagus and leeks.

    Although it was warm outside, I served the soup room temperature and it was perfectly delicious.  It’s also delicious served warm, for those cool spring evenings sure to return.

    Delicious Wishes and Loads of Love!


    Asparagus and Leek Soup with Crispy Mushroom Gremolata

    Serves 2

    Can easily be doubled


    1 lb asparagus, trimmed and chopped into 1 inch pieces

    1 ½ cups chopped leek, white and pale green parts only

    1 clove garlic, lightly chopped

    2 tablespoons unsalted butter

    1 ½ cups vegetable broth (for a thinner soup, add additional broth at the end of preparation)

    ½ pint heavy cream

    ½ teaspoon herbs de Provence, crushed between fingers as you’re adding it to the soup

    Squeeze of lemon

    Salt and pepper to taste

    For the Gremolata

    ¼ cup thinly sliced mixed mushrooms (I used chanterelle, cremini and shitake)

    1 tablespoon chopped fresh Italian parsley

    ½ teaspoon lemon zest

    1 tablespoon unsalted butter


    Heat the butter in a medium saucepan or small pot over medium heat and add the leeks and garlic.  Sauté until the leeks are soft and somewhat golden.

    Add the asparagus and the vegetable broth and simmer covered for about 10-15 minutes or until the asparagus is tender.  Puree ¾ of the vegetable mixture in a blender, vitamix or food processor until smooth.  If you want a completely smooth soup go ahead and blend all the vegetables.

    Add the puree back to the pot and then stir in the herbs de Provence crushing it between your fingers as you add it.  Then stir in the heavy cream and just a squeeze of lemon.  Heat the soup on low, without bringing it to a boil or simmer, and then season to taste with salt and pepper.

    Take the soup off the heat and let it sit covered while you prepare the Gremolata.

    In a sauté pan heat the butter and when it’s hot and frothy add the mushrooms.  Let them “toast” in the butter and once they are soft and slightly toasty take the pan off the heat and gently toss with the parsley and lemon.

    Ladle the soup into bowls and garnish with the Mushroom Gremolata.  Serve immediately.

    This soup is lovely served room temperature during the summer months.  Pair with a crisp, dry white wine.

    Appetizers Karista's Kitchen Kid Friendly Sassy Side dishes vegetarian

    A Little Spring Love

    lemon, cilantro, olive oil, garlic, hummus

    The song birds have begun their annual melodies of sweet tunes announcing the arrival of spring.

    Each morning, at the break of dawn, It sounds like a festival of  little bird choirs outside my window.

    Making me smile as I slowly wake, I listen quietly to the mini concert.  Thinking to myself how much joy such simple sounds bring.

    Spring feels like a second chance.  A new beginning.  A do over.

    I think you get the picture. 🙂

    Lemon and Cilantro Hummus

    Lemon Cilantro Hummus

    I’d like to think it’s a second chance at making this new growing season the best yet.  And although the weather still hasn’t warmed enough to start planting, I can’t wait to begin my annual dig in the earthy sweet soil.

    Always striving to improve my green thumb, I’ve decided it was time to invest in some farming classes.  So I’m going to Farm School.   It just seems a natural progression.  Culinary school. Farm School.

    It’s my friend Janelle’s fault.  She’s an Urban Farmer Extraordinaire and one of my culinary hero’s.  She’s been talking about farm school for a while now and of course, I caught the bug.

    If you don’t already follow Janelle’s blog, Talk of Tomatoes, head on over and check it out.  Pure food and urban farm love!

    I leave you with this little celebration of spring.  Something I imagine my little song birds would love to feast on.  Or probably “in” as it’s served in bowl.

    Delicious Wishes and Loads of Love,



    Lemon Cilantro Hummus.  Enticing flavors of fresh cilantro and lemon swirled in homemade hummus with a spritz of my favorite olive oil.  Simply served with blue corn chips, pita chips, veggies or fresh bread or slathered on your favorite sandwich.  My sister loves hummus in a wrap with sliced apples and arugula or add smoked sliced turkey for a little extra protein. 

    Lemon Cilantro Hummus

    Serves 6-8


    2 – 15ounce cans chickpeas or garbanzo beans

    ½ cup of liquid from the beans/chickpeas reserved

    2 lemons, one zested, both juiced (about ¼ cup lemon juice)

    ¼ -1/3 cup tahini (sesame paste)

    2 cloves garlic, minced

    1 ½ teaspoon salt

    ¼ cup extra virgin olive oil, a little extra for drizzling

    ¼ cup chopped fresh cilantro (if you aren’t a fan of cilantro, sub with fresh basil)


    Drain the chickpeas or garbanzo beans making sure to reserve at least ½ cup of the liquid.  Add the chickpeas or beans to a food processor with the lemon juice, tahini, garlic, salt, ¼ cup of reserved liquid and olive oil.  If the hummus feels too dry, continue adding a tablespoon of reserved liquid until you reach the desired consistency.

    Once pureed and smooth, fold in all but a teaspoon of chopped cilantro and most of the zest, reserving just a bit for garnish.

    Taste for seasoning and then drizzle with additional olive oil and top with garnish.  Serve with warm pita bread, blue corn chips, fresh sliced veggies or use it as a spread for sandwiches, wraps or layer in a salad of fresh spring produce.  During the summer months I love to serve it with a platter of grilled veggies.

    Inspired by many sources.

    Karista's Kitchen Salad vegetarian

    Mediterranean Couscous Salad

    Mediterranean Cous Cous Salad from Karista's Kitchen

    Last June I decided it was high time I got out-and-about my local area and begin meeting some of my fellow food bloggers and food writers.  After all, I can’t just hang out with my chicken girls all the time. 😉

    While attending various food and blogging events, I met Alyssa from Everyday Maven.  A lovely, creative and intelligent young woman who is as passionate about healthy and delicious food as I am.

    Today, I am honored to guest post at Everyday Maven.  This Mediterranean Couscous Salad is one of my favorite spring and summer salads, filled with pure deliciousness and enticing flavors.  Once you take a bite, you’ll hear spring and summer calling.

    Thank you Alyssa for the pleasure of guest posting at Everyday Maven.  Head on over and check out Everyday Maven for this recipe and many more mouth-watering nutritious and delectable dishes.

    Delicious Wishes and Loads of Love,