I Am Miami

Getting to Know Ashley Blust

Ashley Blust is not only a registered dietitian nutritionist and licensed dietitian (RDN, LD), but she is also one of the newest faces in Miami University’s dining services. Blust, an alumna of the University of Cincinnati, worked in food service throughout her undergraduate studies and comes from a background working at hospitals in the Cincinnati area.

Bringing a wide range of nutrition knowledge and food service experience, we thought we’d take a moment to sit down with Blust and find out more about our new general food service manager.


Q: What does it mean to be a registered dietitian?

A: Being a registered dietitian essentially means you went the extra mile. Anyone can call themselves nutritionists, but to be a registered dietitian, you are required to take classes, do an internship and then pass the exam. The exam was absolutely the hardest thing I’ve ever done in my life.

To me, being a dietitian means you’re committed to the continuous learning about nutrition. Things are constantly changing and you have to keep up.

Q: Why is it important that Miami has a registered dietitian?

A: I think it’s important because when people think of college dining, they may think it’s a luxury of sorts, but really, dining is about nutrition. Nutrition is something we provide for our students, and we do everything we can in order for them to live a nutritious and well-balanced lifestyle. I think having a registered dietitian, who is an expert in everything they would need nutrition-wise, helps in that mission

Q: What is your favorite thing about Miami Dining so far?

A: I think my favorite thing so far is how above and beyond we go for special events and the variety at the various dining locations across campus. I mean, they’re so cool. From the concepts at Maplestreet with all those options, to the simplicity of Western, the Allergen Station and the wide range of options we have, I think it is the coolest thing in the world. I’m such a nutrition nerd, but I think it’s really incredible. If I were a freshman and I were looking at the school I wanted to spend four years at, and I saw this, especially being interested in nutrition and everything, hands down, I’d go here. I should have gone here, honestly.

Q: Could you briefly describe yourself personally?

A: I would describe myself as someone who is easy-going and easy to talk to. I understand that we may, as dietitians, promote A, B and C as the best way to do something, but there’s always a Z way to do something. Nutrition requires a personal approach and, in that sense, I like to think I’m easy to talk to and realistic.

Q: What is something people would be surprised to know about you?

A: I didn’t plan on being a dietitian. I wanted to be a physical therapist when I was a freshman and then a slew of other things. I decided I didn’t want to pursue a career in physical therapy, so I thought about an occupational therapist, which isn’t that different. I then switched to education, special education and then medical imaging before deciding I wanted to be a dietitian. I did not even think about being a dietitian until I was a junior, but I’m so glad I did. It’s a world of possibilities that I never imagined.

Q: Do you have any hobbies or interests outside of work?

A: Anything outside. I have two dogs. I have a Boston terrier named Thor, and then I have a German shepherd named Zeus. I take them for hikes and runs and things like that. I really like to kayak. I have my own kayak that I take on vacation to Florida and to different places around here. I like to fish out of the kayak as well. I’m not very good, but I enjoy it.

Q: Favorite dish to prepare?

A: I’ve been trying to venture out and try to make more ethnic foods. Recently, I made a really good butter masala. I’ve also been taking recipes back to the basics and trying to make them from scratch. I’m really good at making potato skins. It’s a pretty fool-proof one, but I’m really good at that.

Q: To eat?

A: My favorite dish would probably be this dish I created called body-builder casserole. It’s roasted sweet potatoes on the bottom and then you put kale, feta cheese and really lean ground beef. You top it with more feta cheese and bake it all into a casserole. It sounds super gross and it looks gross, but it’s really good.

Q: Least favorite food?

A: Olives. Nope, no olives.

Q: Favorite TV Show?

A: Right now my favorite tv show is probably Girls on HBO. I don’t watch a lot of TV or cable. I watch a lot of the streaming services like Netflix, HBO and Hulu.

Q: Cat or Dog?

A: Dogs. All day long.

Q: Cake or Pie?

A: Cake.


Stay connected and follow @MiamiUDining on TwitterFacebook and Instagram!

twitter-min@MiamiUDining

facebook-min

/MiamiDining

instagram-min

@MiamiUDining

Tyler Wills Named W. Lynn Darbyshire Award Recipient

Tyler Wills, a third-year student at the Middletown campus and member of our regional dining services, has been selected as the recipient for the W. Lynn Darbyshire Award.

The W. Lynn Darbyshire Award is a prestigious award, presented annually to a student of 3rd year status (Junior) who has demonstrated outstanding leadership in a student organization, student advisory council, student employment, community service, or campus committee assignment.

Wills is from Middletown, Ohio and currently serves as a student manager at the Middletown campus in dining services. As a student manager, Wills is responsible for opening and closing operation, counting down registers, keeping employee records, work scheduling, order entry, task assignment and general management. Being named the W. Lynn Darbyshire Award recipient was an unexpected honor for Wills.

“I am so incredibly grateful for receiving the award,” said Wills. “I was completely surprised when Dina [Hundley] called to tell me that I had won. It took a while to sink in, but I’m so proud of the accomplishment.”

Wills is majoring in integrative studies with concentrations in organizational leadership, social media marketing and computing communications. After college, Wills plans to move somewhere warm (likely southern Florida or southern California) to work in sales, marketing and/or public relations. He plans to get his real estate license and aspires to travel as much as he can.

The award was established in 1995 in honor of W. Lynn Darbyshire, Miami University’s first Director of Student Affairs & Athletics (1967-95) and first men’s basketball coach (1967-76), and in recognition of Darbyshire’s emphasis on character and leadership among Middletown Campus students.

The W. Lynn Darbyshire Award is one of various honors to be awarded at the Miami Regionals Award Ceremony on Friday, April 28 at 5:30pm. All faculty, staff and students are welcome to attend.


Stay connected and follow @MiamiUDining on TwitterFacebook and Instagram!

twitter-min@MiamiUDining

facebook-min

/MiamiDining

instagram-min

@MiamiUDining

How to Eat Like an Instagram Foodie

It’s easy to get sucked into a rabbit hole of aesthetically pleasing food pics on the Instagram explore tab, but have you ever wondered how to get those scrumptious looking eats? Well, wonder no more. We’ve scoured the internet researching current and upcoming trends in food blogging and we’re here to help you be the best Instagram foodie you can be. We found a couple trends that, if you haven’t heard of them already, you’re about to.

Buddha Bowls

Buddha bowls (also called power bowls, hippie bowls or macro bowls) are a convenient way to get all the macronutrients and filling protein your heart desires. When done properly, these meals are highly photogenic because of all the vibrant colors from the different, nutrient-rich ingredients you will use.

According to a blog post by the author of Valises & Gourmandises, Aryane, titled “Anatomy of a Buddha Bowl + 3 Delicious Recipes”, a buddha bowl will typically contain veggies, greens, a grain, a protein, a healthy sauce and some extras like dried fruits, nuts, seeds, etc. In general, Buddha bowls are chock full of protein and will keep you full for hours while you’re watching the “likes” roll in on that immaculate ‘gram you just posted. You can check out more recipes in this post or in this article from Buzzfeed.

Pineapple Boats

Whether on tumblr or Instagram, we’ve all seen the artsy pictures of a pineapple boat with a tropical sunset in the background. No matter where in the world you are – a tropical island or just your own kitchen – you too can have a pineapple boat in hand. They are actually super easy to make. The hardest part is deciding between savory and sweet.

The savory option fills the boat with teriyaki chicken and white rice to create a mouthwatering, protein-packed combination. The sweet option uses any mixed fruit you want to turn the pineapple into a serving vessel for a beautiful fruit salad. Either option is sure to please, both aesthetically and taste-wise.

Jackfruit

If you haven’t heard of jackfruit yet, you soon will. This funky looking fruit is taking the foodie world by storm. When boiled and shredded, it has the same texture as pulled meats like pork. Adventurous eaters all over are using pulled jackfruit in recipes typically reserved for meats.

Whether in tacos, sandwiches or stuffed inside rangoons, jackfruit is making an appearance. This recipe turns the giant green fruit into a great summer barbecue treat.

Charcuterie Boards

Charcuterie boards are the more sophisticated way to eat cheese and crackers. The variety of meats and cheeses are sure to please any crowd, and they look great all put together. While many charcuterie boards look complicated and overwhelming, they are actually pretty easy to accomplish. First, you’re going to want to pick a good assortment of cheeses with different textures and flavor profiles to balance each other out.

You’re also going to want a variety of meats to go with your cheeses. With local butcher shops on the rise, it is easy to find some really cool sausages and artisanal sliced meats. If you give your guests variety with the meats and cheese, they’re going to want variety in their crackers and bread too.

Make sure you’re mixing hard, crunchy crackers and softer sliced baguettes to go with the different textures of the cheeses. It’s probably best to stay away from bold flavors on the bread front or else they will take away from the various flavor profiles of the cheeses. You may want to include a spread or too like a nice mustard or tapenade. To top it all off, be sure to include fresh, seasonal fruits and pickled garnishes like olives or gherkins.

However you choose to up your Instagram foodie game, be sure to tag us in your photos!


Stay connected and follow @MiamiUDining on TwitterFacebook and Instagram!

twitter-min@MiamiUDining

facebook-min

/MiamiDining

instagram-min

@MiamiUDining

Seventh Inning Stretch Dinner Recap

Another year, another tasty Seventh Inning Stretch Dinner! Back at Martin Dining Hall after being held at Garden Commons a year ago, our annual Seventh Inning Stretch Dinner is a fun baseball-themed special dinner, and one of our favorites to host. Featuring a menu straight from the ballpark, this year was another fun addition to this spring tradition!

Students from across campus joined us at Martin Dining Hall for a menu featuring authentic stadium fare like soft pretzels, boneless wings, mini corn dogs, mozzarella sticks, nachos, popcorn and more. There was a burger and hot dog bar (and brats), where guests could stack their stadium eats with their favorite toppings, or guests could opt for pulled pork, fresh from The Q. Items like pita chips and hummus, grilled chicken, black bean burgers and more offered tasty alternatives to the traditional ballpark staples. Of course, ice cream, cookies and cupcakes were on the menu for dessert as well!

We hope everyone enjoyed our baseball celebration, and the special menu, as much as we enjoyed hosting it! Check out our Facebook album for more photos from the dinner and keep tabs on our upcoming special events on social media (Hint: a similar menu will be served at Bell Tower very soon)!


Stay connected and follow @MiamiUDining on TwitterFacebook and Instagram!

twitter-min@MiamiUDining

facebook-min

/MiamiDining

instagram-min

@MiamiUDining

Baseball and Food: A Love Story

With all the crazy new food innovations happening in ballparks across America, it’s easy to wonder how it all started. Today, ballpark menus can span a wide range of flavors and types of food, but hot dogs have always been a staple of the baseball experience. While the exact origin of the hot dog itself is unclear, one of the most famous tales is that of Charles Feltman.

This butcher of German ancestry started a cart in Coney Island in 1867 from which he sold hot sausages on rolls. Soon the cart expanded into a big business. Then, according to History.com, a bread slicer at Feltman’s started his own stand in 1916, selling hot dogs for half the price. The bread-slicer’s name was Nathan Handwerker, the namesake for Nathan’s Famous hot dog brand sold in many ballparks across the country.

The earliest account of baseball and hot dogs becoming a pair tracks back to 1892 when Chris Von der Ahe began selling the treat at his ballpark in St. Louis. The peak season for hot dog consumption takes place from Memorial Day to Labor Day during which time Americans consume approximately seven billion hot dogs (yes, billion). While some of this consumption can be attributed to cookouts and other summer fun, at least 30 million hot dog sales each year can be attributed to ballpark concession stands.

As for snacks, each MLB team sells around 70,000 bags of peanuts each season. While peanuts were originally a snack of the lower class, they became a popular energy source for soldiers on both sides of the Civil War. After the war, their popularity only grew and they soon tagged along in the pockets of attendees of America’s Favorite Pastime. Discarded peanut shells quickly littered ballparks nationwide. Now, many fans can’t attend a game without a pouch of peanuts on their person.

As the song goes, “buy me some peanuts and Cracker Jacks,” but where did this iconic treat come from? This popcorn-based delicacy was introduced by Frederick and Louis Rueckheim at the 1893 Chicago World’s Fair. In 1896, the creation received it’s current name of Cracker Jack, which at the time meant something was awesome. A decade later, the baseball game favorite was included in Jack Norworth And Albert Von Tilzer’s song “Take Me Out to the Ballgame”. According to history.com, the first Cracker Jack box prize appeared in 1912 and more than 23 billion tiny treasures have been distributed to this day.

If you’re favorite part of any baseball game is the food, you’re in good company. Today, concessions companies compete to outdo each other with the most outrageous creations. This season, MLB fans can keep an eye out for such offerings as the “Burgerizza” which, according to theweek.com, is a 20-ounce bacon cheeseburger with two personal pizzas as the buns.

Fans of the Atlanta Braves can look forward to a “Hot Dog Sundae” while Ranger’s fans can look out for the “Sweet Spot Cotton Candy Dog” — a hot dog topped with cotton candy.

Hungry yet? Join us at Martin Dining Hall on April 12 from 5-8pm for our Seventh Inning Stretch Dinner. The menu will feature a hot dog bar, with your choice of toppings, and many more tasty food straight from the ballpark! Share your favorite with us!


Stay connected and follow @MiamiUDining on TwitterFacebook and Instagram!

twitter-min@MiamiUDining

facebook-min

/MiamiDining

instagram-min

@MiamiUDining

Student Employee Spotlight: Ryan Bengel

Ryan Bengel is a freshman marketing major from the Queen City (Cincinnati, OH). Among the various extracurriculars Bengel participates in on campus, Bengel is an Evans Scholar and a Miami University Wounded Warrior Project Ambassador. You’ve also probably seen him serving up delicious food at Bell Tower Place.

This week, we decided to ask him a few of the “hard-hitting” questions we love.


Q: If you could be any kitchen utensil, which kitchen utensil would you be?

A: Spongebob’s right hand man, the spatula.

Q: What is the coolest place you’ve been?

A: Bobsledding in Lake Placid, NY.

Q: What do you want to be when you grow up?

A: Head of Marketing for a professional sports franchise.

Q: What is your favorite place to eat on campus?

A: Delish.

Q: What would you want to be famous for?

A: Giving dogs the ability to talk.

Q: If your life was a book, what would be the title?

A: The Comeback Kid

Q: Who would you want to play you in a movie about your life?

A: Tom Hanks.

Q: What is your go-to fun fact?

A: I’m faster than 80% of snakes – Dwight Schrute.

Q: To where do you most want to travel?

A: Italy.

Q: What one meal would you eat for the rest of your life?

A: Pizza.

Q: When are you happiest?

A: Listening to music.

Q: If you could only listen to one song for the rest of your life what song would it be?

A: “Bounce It” by Juicy J.

Q: What is your spirit animal?

A: More like spirit creature … the minions from Despicable Me.

Q: What are you currently binge-watching?

A: The Office … again.

Q: If you could be anyone dead or alive for one day who would you be?

A: Elon Musk.

Q: What would your band be named?

A: Threat Level Midnight.

Interested in joining our team? Apply for a job in dining services today at miamioh.hiretouch.com! We have a number of exciting opportunities available across campus!


Stay connected and follow @MiamiUDining on TwitterFacebook and Instagram!

twitter-min@MiamiUDining

facebook-min

/MiamiDining

instagram-min

@MiamiUDining

The Guide to College Kitchen Essentials

Among the many challenges of college, learning to cook or prepare food for yourself is one that tends to sneak up on people. One minute you’re living in the dorms hitting the nearby buffet, and the next minute you’re living off-campus trying to figure out what utensils or items you need to fix dinner.

While we can’t help you work through the cookbook, we can help breakdown what you will likely need in your kitchen and what each item is used for!

Spatulas

  • A metal spatula will help you flip things like eggs, pancakes and cookies while still keeping it all intact.
  • A rubber spatula will help you with heavy doughs and scraping that last heap of peanut butter out of the jar. This one is shaped like an egg so you can get the ideal image of what you’re trying to cook.

Spoons

  • A slotted spoon will help when making soups and pastas, so you can have the perfect mix between noodles, the broth/sauce and whatever else you’ve added to the dish.
  • A wooden spoon will help you stir the pot, but won’t burn your hands! Additionally, the wooden material won’t affect the taste of your dish like a metal spoon or be a melt-risk like a plastic one.

Knives

  • A chef’s knife is used for both slicing and dicing a wide variety of common ingredients that fall under the fruit, vegetable, meat or fish categories. This knife is the most important and versatile one you will own.
  • Paring knives are important because they do the job of a chef’s knife on a smaller scale. They are used for slicing and mincing smaller ingredients like strawberries and shallots.
  • A serrated bread knife is important for getting a clean, useful cut of bread. While they are mainly used for bread, serrated knives are extremely useful for safely sawing through foods with waxy surfaces like watermelons or tomatoes. Here is a great option for an entire set of knives in a great variety of colors.
  • With all these knives, you’ll also need a cutting board. A plastic cutting board is cheap and safe and won’t dull your knives out like a glass one. Cutting boards protect both knives and counters and make it easier to transport prepared ingredients to the next destination. This set of plastic cutting boards are pre-marked with the type of ingredient you should be preparing on each mat.

Utensil Drawer

  • A Y-shaped vegetable peeler does the same job as a regular vegetable peeler, but more. It can peel, not only your basic carrot or cucumber, but also harder-to-peel foods like mangoes and different kinds of squash.
  • A can opener might not be the first thing that comes to mind for a college kitchen, but when you need a quick meal, a can opener will make it easier to whip up some black beans, a pre-made soup, or any other canned food item.
  • Locking tongs will toss a salad, flip meat that is cooking on the grill or in a pan, and make it easier and safer to saute vegetables. These tongs can really lend you a hand … because they’re shaped like them.
  • An instant read thermometer is important if you plan on cooking any meats or fish. If meat or fish is not brought to the appropriate temperature, you can run the risk of foodborne illnesses such as salmonella.
  • It is important to have measuring cups for both wet and dry ingredients. Especially when baking, being able to measure out how much of each ingredient you are using is certainly useful. These measuring cups are shaped like fish so your baking will go swimmingly.
  • Measuring spoons are good for spices and ingredients that will always be used in smaller amounts. Try finding ones that fit in the spice containers you typically use.
  • A whisk is important for a variety of processes in baking, but also for making delicious, fluffy eggs in the morning.

Other Important Items

  • A salad spinner will remove excess water out of lettuce, pasta and fruits! It is really useful for making sure your produce is fresh and clean. Salad spinners can also be used for a variety of less conventional things like washing clothes!
  • A wire mesh colander is necessary for draining the excessive water out of a cooked pot of pasta. One with handles or legs will hold the colander up so that the noodles aren’t sitting in their own water at the bottom of the sink (yuck).
  • A rimmed baking sheet is especially useful for creating one-pan meals like the one in this blog post. It will also help prevent any spillage of cookies off the pan!
  • A skillet is necessary for sauteeing veggies, making an egg scramble and a variety of other recipes.

Stay connected and follow @MiamiUDining on TwitterFacebook and Instagram!

twitter-min@MiamiUDining

facebook-min

/MiamiDining

instagram-min

@MiamiUDining

Revisiting One Miami Special Dinner

Featuring a menu highlighted by food from around the world, the One Miami Special Dinner was a unique – and delicious – event. Recipes from 10 countries, including China, South Korea, India, Canada, Nigeria and others were served, providing guests with a varied dining experience. Whether you were craving Korean beef (South Korea), or wanted to try the tater tot poutine (Canada), there was a little bit of everything for everyone.

Some recipes from the United States also made appearances, like the Chicago-style hot dog and the chorizo and Monterey Jack pizza. Miami’s exclusive ice cream flavor, Red Brick Bliss, from Young’s Dairy located in Dayton was available for dessert, along with lemon sorbet.

As students came in, they also had the opportunity to add a pin to our world map to represent their hometown. By the end of the evening, the map was covered with pins in various countries around the world, highlighting the diversity in Miami’s student body.

Check out our Facebook album for photos from the dinner and make sure you like our Facebook page, so you don’t miss our next special dinner event! We still have a couple more lined up this semester!


Stay connected and follow @MiamiUDining on TwitterFacebook and Instagram!

twitter-min@MiamiUDining

facebook-min

/MiamiDining

instagram-min

@MiamiUDining

Staff Spotlight: Christopher Pioske

As a music education major, a career in food service wasn’t on Christopher Pioske’s radar as a student at Miami University. After graduation though, Pioske joined Miami’s dining services as his wife finished up her degree and found more than a temporary job. Now a general manager at Armstrong Student Center, Pioske says he has found a career at Miami in dining services.

“To be honest, I never worked in food service when I was in school here. I did a little cooking at home, but when I started here, it was just a job,” said Pioske. “I came in here thinking it was just something temporary, but then I found I really enjoyed cooking and really enjoyed being involved with the university. It just kind of evolved into a career.”

Pioske began working in dining service at Bell Tower Place as a food service worker. He worked his way up to a manager position there before heading to the Middletown campus to run its food service operation for a short time. He was offered – and accepted – an interim general dining manager position at Armstrong and took the position officially in January 2016.

“When I was in school, a lot of my best experiences revolved around eating and dining halls,” said Pioske. “I had great experiences in the dining halls, and I want to do what I can to continue to provide those experiences for students today.”

As general dining manager, Pioske oversees the full-time and student-staff across Armstrong’s eight dining venues. He ensures lines are moving as smoothly as possible, checks in with staff and guests and monitors the business of one of the busiest halls on campus. Overwhelming for some, the bustling nature of Armstrong is one of the things Pioske finds most exciting.

“It’s definitely never boring. Everyday is a completely new challenge. You might be short help one day, or maybe you’re going to have extra groups, which are going to increase your guest numbers, so it’s challenging that way,” said Pioske. “I really enjoy the variety that comes day-to-day and meeting those challenges, along with my team, to give students the best experience we can.”

While Pioske finds the challenges throughout the day to be the most exciting part of his job, his favorite part of the job is the sense of community that comes with working in dining. Whether working on the Middletown campus with student-employees or on main campus with a mix of full-time and student-workers, Pioske has always felt a togetherness and genuine interest in the well-being of others.

“I hate to call it a sense of family, but it kind of is like family,” said Pioske. “Everybody feels responsible for each other and they care for the well-being of one another. I think it’s neat that no matter where you go, no matter how much you might argue with somebody, you know that at the end of the day they care about what happens to you. I think that’s a very special thing that we have as a department.”

For Pioske, an important part of providing the best experience for students is building those relationships, not only with his team, but with the guests who pass through Armstrong.

“It ensures we are able to provide the best service possible. To have that relationship with your employees means that they’re going to go above and beyond to make your guests happy and will do that extra little bit to get through the rush,” said Pioske. “And for our guests, hearing feedback can give us some fulfillment in knowing that we are meeting their needs or can provide an opportunity for us to improve their experience.”

When he isn’t working, Pioske spends most of his time playing with his two young children. With one almost two years old and the other four, he enjoys taking them places to experience new things. He also enjoys games, crosswords and reading in his free time. Anything that makes his brain work.

As a college student, Pioske never expected to find a career in food service. After finding a career in dining at Miami, he thinks it’s interesting to look back at how a music education major became a general dining manager at Armstrong Student Center.

“It just goes to show that no matter what direction you think you’re going to take, sometimes you find something else as you’re going along,” said Pioske. “You never know who is on the other side of that counter or where they come from.”


The Hard Questions

Favorite dish to prepare? To eat?

Prepare – I like to bake. I bake all sorts of things, but I probably like baking cookies the most.

Eat – I really like seafood. Seafood and pasta. I don’t think you can go wrong with some shrimp or something in pasta.

What’s your least favorite food?

Raw carrots.

What is the most important thing you have learned in the last five years?

Probably how to clean a variety of stains out of things. It’s two small children. They take food, they take drink, they take everything, and it’s always everywhere.

If you could only eat one meal for the rest of your life, what would it be?

Let’s just stick with my pasta. How about we just start out with a nice caprese salad. Maybe some cantaloupe with prosciutto. Something light for an appetizer. Then we’ll have some shrimp scampi. For dessert … what would I have for dessert? Cheesecake.

When are you happiest?

I’m happiest when I’m spending time with my family.

What is the title and genre of the book about your life?

I’m going to go with fantasy adventure for the genre. It’s about the journey, the experiences and overcoming challenges. I don’t have a good name for one though.

What do you want to be famous for?

I think I would want to be famous for something like discovering the cure for something or finding something that benefits mankind.

If you were stuck on an island, what three things would you bring?

I would probably take my crosswords, for one. Oh, is there power? Is there internet on the island? That would probably be a thing then. I would take my internet. I don’t know … I try to avoid ending up on islands. And I’m just going to be practical and say sunscreen. Sounds like a good way to hangout.

Cat or dog? I own cats, but I prefer dogs.

Cake or pie? Pie. That’s an easy one.


Stay connected and follow @MiamiUDining on TwitterFacebook and Instagram!

twitter-min@MiamiUDining

facebook-min

/MiamiDining

instagram-min

@MiamiUDining

Tasty Ways to Top Toast

It seems like every month there is a new trend in toast, so we weeded out the good and the … not so good to bring you a list of some of our favorite ways to eat toast! Try them all and tell us your favorite, but don’t just butter us up — we really want to know!

Ricotta

My personal favorite way to eat toast is to top a slightly browned slice of sourdough with ricotta and lox (with a piping hot cup of coffee on the side, of course!). This recipe is super easy and is pretty much a more gourmet version of a bagel.

If you’re looking for something a little more sweet, you could top a piece of ricotta toast with a fruit like figs, strawberries or blackberries. Some other savory options include a caprese toast with ricotta, basil, and tomato slices (preferably from a grape tomato) with a balsamic drizzle or toast topped with ricotta, beets and arugula. You can find even more ricotta toast options here.

Avocado

Most people have at least heard of avocado toast, but have you tried it? While it might feel a little “extra” to mash up a ripe Haas, it is most definitely worth it. Give your avo-toast a little mediterranean zest with lemon juice, grape tomatoes, kalamata olives, a hard-cooked egg, and a drizzle of tahini.

For a fresh, simple taste, top your toast with avocado, arugula and lemon juice. For an afternoon avocado-filled adventure, you could barbeque some shrimp and toss it atop a bed of avocado toast and spray with lime juice. You could even add feta cheese crumbles and scallions to your classic avocado toast or find more recipes here! Avocado toast is versatile meaning you can add pretty much whatever you’d like!

Greek Yogurt

Bread topped with … yogurt? Heck yes! Put down the smoothie bowl and pick up a butter knife to spread your smoothie onto a piece of toast! Top toasted bread with greek yogurt, chia seeds and fresh fruit for a healthy twist on two breakfast classics. You could use any flavor of greek yogurt and any type of fruit.

Try strawberry greek yogurt with cocoa nibs for a chocolate-covered strawberry toast. Or add a chocolatey-styled greek yogurt to toast and drizzle with caramel sauce for a sweet breakfast treat.

Hummus

Top toast with hummus for a protein punch! You can add any veggie to hummus toast, but we love to add roasted asparagus, asiago cheese, and fresh lemon juice. For a refreshing treat, add cucumber and cracked pepper to your hummus toast. You could also top toast with both hummus and avocado (in slices) for a protein double whammy. Add radishes, arugula and pepper to that for a little bit of bite. If you’ve never tried microgreens, you definitely should. This delicious, fresh produce packs a healthy punch in a tiny package. Add them to your hummus toast along with feta cheese for a delicious snack anytime of day. You could also add roasted kale and your favorite spice!

Tag us in your artsy food pictures and share your favorite recipe!


Stay connected and follow @MiamiUDining on TwitterFacebook and Instagram!

twitter-min@MiamiUDining

facebook-min

/MiamiDining

instagram-min

@MiamiUDining