Anchovies over Avocado, Red Hawk Crackers, and a Trio of Vegetable Salads

Marinated Anchovies over Avocado with Silk Chili

Creamy avocado softens the anchovies’ salt and vinegar, while mild chili adds warmth without overwhelming the fish.

Ingredients

• 8 oz ready-to-eat marinated white anchovy fillets, drained
• 2 large ripe avocados
• 1 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• 1 tsp Silk Chili flakes
• 1 small jalapeño, thinly sliced, optional
• 8 food-safe nasturtium blossoms, optional

Instructions

1. Keep the anchovies refrigerated until assembly. Halve and pit the avocados, remove the skins, and cut into thick wedges.
2. Arrange the avocado on a platter or four plates and sprinkle with lemon juice and Silk Chili.
3. Drape the drained anchovy fillets over the avocado and drizzle with olive oil. Add optional jalapeño rings and nasturtiums immediately before serving.

Notes

• Use commercially prepared, ready-to-eat marinated anchovies, not raw fresh anchovies. Salt-cured brown anchovies are much stronger and cannot be substituted ounce for ounce.

Cult Crackers with Red Hawk

Crisp crackers provide a sturdy contrast to the soft, savory washed-rind cheese.

Ingredients

• 4 oz Cult crackers
• 6 oz Cowgirl Creamery Red Hawk cheese

Instructions

1. Remove the cheese from the refrigerator about 30 minutes before serving, keeping it loosely covered.
2. Cut into small wedges with the edible rind attached. Set beside the crackers, or place a little cheese on a few crackers just before serving.
3. Keep most crackers separate from the moist fish and vegetables so they stay crisp.

Beet and Roasted Fennel Salad

Sweet beet and caramelized fennel balance the salty anchovies. A restrained vinegar dressing keeps the vegetables distinct from the tahini-coated side.

Ingredients

• 1 lb medium red beets, scrubbed
• 2 medium fennel bulbs, fronds reserved
• 2 tbsp extra-virgin olive oil, divided
• 1 tbsp red wine vinegar
• 1 tsp lemon juice, plus more to taste
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the oven to 425°F. Place the beets in a small baking dish with a splash of water, cover tightly, and roast for 50–65 minutes, until a knife slides easily into the center. Let cool enough to handle.
2. Trim the fennel and cut lengthwise into 1/2-inch wedges, leaving a little core to hold them together. Toss with 1 tablespoon olive oil and half the salt. Spread on a sheet pan and roast for 25–35 minutes, turning once, until browned at the edges and tender.
3. Rub the skins from the beets and coarsely grate them. Dress with the remaining olive oil and salt, the vinegar, lemon juice, and pepper.
4. Serve the beets and fennel alongside one another rather than thoroughly mixing them. Finish with a few chopped fennel fronds and adjust the acidity to taste.

Notes

• For a faster lunch, use 1 pound peeled, cooked beets and grate them cold; roast only the fennel.

Roasted Zucchini and Eggplant

High heat browns the cut surfaces while leaving the eggplant silky and the zucchini substantial enough to hold the tahini sauce.

Ingredients

• 1 lb eggplant
• 3/4 lb zucchini
• 3 tbsp extra-virgin olive oil
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the oven to 425°F. Cut the eggplant into 1-inch chunks or thick wedges and the zucchini into 3/4-inch half-moons.
2. Toss the vegetables with olive oil, salt, and pepper. Spread across one large or two smaller sheet pans without crowding, placing broad cut faces against the pan.
3. Roast for 25–35 minutes, turning once. Remove zucchini pieces when browned and just tender; give the eggplant additional time if needed until completely soft inside, with no spongy center.
4. Let cool for 5–10 minutes before transferring to a shallow serving bowl. Spoon the lemon–garlic tahini over just before serving.

Notes

• Serve warm or at room temperature. If roasting alongside the fennel, rotate the pans halfway through for even browning.

Lemon–Garlic Tahini Sauce

Tahini adds richness to the roasted vegetables; lemon and a small amount of garlic keep the sauce sharp rather than heavy.

Ingredients

• 1/3 cup well-stirred tahini
• 2 tbsp lemon juice
• 1 small clove garlic, finely grated
• 1/4 tsp kosher salt
• 4–6 tbsp cold water
• 1/8 tsp freshly ground black pepper

Instructions

1. Whisk the tahini with lemon juice, garlic, salt, and pepper. It will initially stiffen.
2. Whisk in cold water a tablespoon at a time until smooth and thickly pourable. The sauce should fall from a spoon in a broad ribbon.
3. Taste and adjust with a little more lemon or salt as needed.

Notes

• Tahini thickens as it stands; loosen with a splash of water before serving.

Cucumber and Stone Fruit Salad with Za’atar

Crunchy cucumber, juicy stone fruit, and fresh herbs give the rich cheese and tahini a bright counterpoint. Za’atar bridges the sweet fruit and savory vegetables.

Ingredients

• 4 Persian cucumbers
• 3 medium ripe but firm nectarines, pitted
• 1/2 cup loosely packed cilantro leaves and tender stems
• 1 1/2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 2 tsp za’atar
• 1/4 tsp kosher salt, adjusted for the za’atar

Instructions

1. Slice the cucumbers on a slight diagonal into 1/4-inch rounds. Cut the nectarines into bite-size wedges.
2. Whisk the olive oil, lemon juice, za’atar, and salt in a serving bowl.
3. Just before eating, gently toss the cucumber and fruit with the dressing, then fold in the cilantro. Taste a piece of fruit and cucumber together and adjust the salt or lemon.

Notes

• Early-season apricots or peaches also work; choose fruit with fragrance and enough firmness to hold its shape.

Overall Timing / Workflow

The roasted vegetables can cool while the cold components are assembled, making the meal easy to serve without last-minute cooking.

Instructions

1. 0:00 — Heat the oven to 425°F and start the covered beets.
2. 0:15 — Prepare the fennel, eggplant, and zucchini. Put them into the oven on separate, uncrowded pans; rotate pans as needed.
3. 0:25 — Make the tahini sauce and wash and dry the salad herbs. Set out the cheese about 30 minutes before serving.
4. 0:40 — Check and turn the roasted vegetables. Remove each as it becomes browned and tender.
5. 0:50 — Check the beets and allow them to cool when tender. Slice the cucumbers and stone fruit, leaving them undressed.
6. 1:00–1:15 — Peel and grate the beets, dress the beet salad, assemble the avocado and anchovies, and dress the cucumber salad. Sauce the roasted vegetables and serve.

Notes

• With cooked beets and previously roasted vegetables, the meal can be assembled in about 20 minutes.

Plating

Separate clusters preserve the contrast between crisp, cool, creamy, and roasted elements while still making a cohesive lunch spread.

Instructions

1. Arrange the avocado and anchovies on a broad platter, with optional chile rings and nasturtiums on top or at the edge.
2. Place Red Hawk and crackers along a dry edge of the platter, away from the anchovy marinade.
3. In a shallow bowl, place the beet salad beside the fennel and roasted zucchini–eggplant. Spoon tahini generously over the zucchini and eggplant, leaving some browned edges visible.
4. Serve the cucumber–stone fruit salad in its own bowl so its juices do not soak the crackers or beet salad.

Leftover Path

Storing wet, crisp, and creamy components separately preserves their textures and makes a second lunch easy.

Instructions

1. Refrigerate cooked vegetables and tahini separately in airtight containers for up to 4 days. Serve the vegetables cold or reheat at 375°F for 8–10 minutes before adding sauce.
2. Keep anchovies refrigerated and follow the package’s opened-storage guidance. Refrigerate assembled anchovy–avocado leftovers promptly and eat within 24 hours for best quality.
3. Eat the dressed cucumber–fruit salad within 24 hours; it will soften and release liquid.
4. Wrap the remaining cheese and refrigerate according to its package guidance. Keep unused crackers airtight at room temperature.
5. Build the next lunch from cold roasted vegetables, a spoonful of tahini, and freshly cut avocado, with cheese and crackers alongside.