5-Minute Heirloom Tomato and Cucumber Toast

Kathy Fang, chef and owner of Fang restaurant in San Francisco, makes really damn good five-minute heirloom tomato and cucumber toast. The secret? The ripest, freshest ingredients—that’s it. We’re officially making it for breakfast, lunch and dinner.

Avocado Chicken Salad

1 small heirloom tomato, diced

1 Persian cucumber, diced

1 teaspoon extra-virgin olive oil

Pinch of dried oregano

Kosher salt and freshly ground black pepper

2 teaspoons low-fat whipped cream cheese

2 pieces Trader Joe’s Whole Grain Crispbread

1 teaspoon balsamic glaze

1. In a medium bowl, combine the tomato, cucumber, olive oil and oregano; season with salt and pepper.

2. Smear the cream cheese on the bread and top with the tomato-cucumber mixture and the balsamic glaze.