2 (3.75-ounce 2-layer) tins brisling sardines in olive oil
2 tablespoons finely chopped parsley leaves, divided
1 tablespoon sherry vinegar
1/4 teaspoon lemon zest
reserve the lemon and cut into 4 wedges
Freshly ground black pepper 4
(1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye
1 ripe Hass avocado
Coarse sea salt
Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.
After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.
Halve the avocado and remove the pit. Smash the flesh in each half with a fork. Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley. Season lightly with sea salt and serve with lemon wedges.
1 pound ground beef (or bison)
1 can (16 ounces) whole kernel corn
1 jar salsa
1/2 cup shredded cheddar cheese
1 box corn muffin mix
Heat the oven to 375°F.
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the salsa and cheese in the skillet with the meat. Add some taco or chili seasoning.
Spoon the beef & corn mixture into a 2-quart shallow baking dish.
Prepare the corn muffin mix according to the package directions. Add 1 can of corn to the mix and a dash of honey.
Using 2 spoons, drop the batter evenly on top of the beef mixture.
Bake for 25 minutes or until the corn muffin topping is golden brown.