Pineapple Avocado Salsa

This pineapple and avocado salsa is so simple to make and wonderful for dipping, adding to tacos and nachos, and totally refreshing for topping grilled fish such as salmon or halibut. 

I've tried this pineapple avocado salsa four ways. First, with homemade tortilla chips for dipping, later for topping pan seared cod, and with sourdough toast, like dressed up avocado toast, for breakfast. Finally, I stirred a little into some scrambled eggs. Everything was totally tasty. 

Grilled Marinated Flank Steak with Roquefort and Avocado Spread

This grilled marinated flank steak with Roquefort and avocado spread is wonderful wrapped in a tortilla filled with pico de gallo, cilantro, onions, and shredded cabbage.

I love grilled steaks topped with melty blue cheese. I love to mix crumbled blue cheese with some butter and let it melt and spread over a steak while it is just finishing on the grill. So good.

How about a freshly grilled juicy burger topped with blue cheese and bacon? Ridiculous, in a very good way. Blue cheese and beef are the perfect flavor combination.

Cemita Poblana with Pork Milanesa

This Cemita Poblana is based on a regional Mexican sandwich from the historic city and state of Puebla located southeast of Mexico City. It is distinguished by its sesame seed roll.

I loved this sandwich! It's soooo good! The flavors of the layered fillings give it an amazing depth of flavor. There are no extraneous ingredients, such as lettuce, to fill out the sandwich. It stands on its own.