Summer Toast with Zabs & Yuzu Aioli
This June we are feeling the burn in more ways than one. While the days get longer, the sun gets warmer and our our gathering move outside, we are prioritizing slow burns -- cooking outside over open flame and putting hot sauce on everything. It's also a time that we reconnect with our planet and understand that she is also feeling the burn. As climate change begins to effect us more and more, it's time to light a fire under each of our personal missions to save the planet and recommit to make choices that do good.
We've partners with our friends from Zab's and Haven's Kitchen to create a summer grilling kit that embodie the essence of community, biodiversity, and a shared passion for delicious, sustainable food.
Three of the best condiment friends to make your summer grilling spread sing, all focused on biodiversity with unique ingredients like yuzu, datil pepper, and avocados. Add a dab and a drizzle of bright, creamy, layered, and sweet, slow-burning joy to each bite with this bundle for your pantry or poolside.
This trio is more than just condiments; it’s a celebration of community coming full circle. west~bourne, originally incubated out of Haven's Kitchen in the Flatiron District of NYC, showcases 100% Pure Avocado Oil in our large house sized 750ml bottle. Ali Cayne, founder of Haven's Kitchen, is an old friend of our founder Camilla, making this collaboration all the more special.
Adding a touch of heat to the trio, a 12 fl. oz. "big dog" bottle of Zab's - St. Augustine Style hot sauce, featuring the datil pepper. This is particularly nostalgic as our founder, Camilla, grew up with Miles and PJ, the founders of Zab's, making this hot sauce a flavorful reminder of childhood friendships.
Finally, the Haven's Kitchen Herby Yuzu Aioli pouch adds a creamy, citrusy kick to any dish, tying the bundle together with its unique and vibrant flavor profile.
Summer Toast with Zabs & Yuzu Aioli
Ingredients:
2 thick slices of country bread or brioche
1 bunch asparagus, ends trimmed
1/4 cup west~bourne 100% pure avocado oil
1 pouch Haven's Kitchen yuzu aioli
2 tbsp Zab's hot sauce
1/4 cup fresh peas or fava beans (shelled and cooked)
1 bunch soft herbs (basil, chives, oregano, and/or parsley)
1/8 cup roasted, salted pistachio nuts
1/8 cup hemp seeds
1 lemon, juice and zest
Method:
Get your grill nice and hot over 400 degrees. In a large bowl or plate, generously coat asparagus in avocado oil and season with salt and pepper.
Place asparagus directly onto the grill and char until cooked through (should still have a little bite) - rolling them and rotating them as you go, careful not to burn them. Once ready, remove from the grill on a cutting board. Chop the asparagus into biased batons so they fit snugly on the toast.
Drizzle 2 tbsp avocado oil over the slices of bread and place on the hot grill and let toast until golden brown - flip to the other side until golden brown and then remove to your serving plate, season with a pinch of kosher salt immediately.
Squeeze the aioli generously to cover each top side of the toast so it can melt into the warm craters of the bread. Arrange the asparagus across the top of each aioli slathered toast.
In a small bowl, combine peas or fava beans, chopped herbs, pistachios, hemp seeds, lemon juice and zest, 1 tbsp avocado oil, 2 dashes of Zab's hot sauce, and season with salt and pepper.
Spoon over the asparagus toast. Finish with another splash of Zab's hot sauce and maldon salt, as needed.
