I picked these raspberries at Leisure Farms, and they were delicious. As for the toast, it really does taste better with slices of avocado on top!
I made this salad with kale from my garden, sauteed in a cast iron pot. I use a little bit of avocado oil in the bottom of the pot and then, when the veggies are really hot, I add a bit of water (a few tablespoons at most) and let the veggies finish cooking as the water evaporates. I find this is a really good way to cook veggies quickly without losing nutrients in the water I would use to steam them, or using a lot of oil. I added a bit of maple syrup, balsamic vinegar, dried cranberries, and pine nuts to this salad.
This dinner was made with a can of Romano beans (rinsed and drained), brown Basmati rice, and a stir-fry of beet greens, zucchini, and onion (which I cooked in a cast iron pan with a bit of avocado oil and water, as described in the lunch above). The beet greens came from the farmers' market and the zucchini came from the garden. This dish would taste good with a bit of tamari sauce.