CALIFORNIA AVOCADO FENNEL AND SUGAR SNAP PEA GRILLED CHEESE

1. In a large skillet, melt coconut oil over medium heat.
2. Once hot, add fennel and cook for 5 minutes. Then lower to medium-low heat and let caramelize for 15-20 minutes, stirring occasionally until golden brown. Add salt, remove from heat and set aside.
3. Return heat to medium and add sugar snap peas. Cook for 7-10 minutes flipping halfway through. Remove from heat and set aside. Leave the heat on medium while you prep the bread.
4. Take your bread and put butter on one side of each piece, then a layer of mayo. Transfer the first two slices to the pan, butter and mayo side down. Then layer on 4 slices of cheese, 2 slices per piece of bread.
5. Then on one side, add the fennel and sugar snap peas. Lower the heat to low and let the cheese start to melt. After 5-7 minutes, add the basil leaves and half of the avocado to the side with the fennel and sugar snap peas. Then add half of the ricotta cheese on top of the avocado.
6. Check the piece of bread that only has the cheese on it to see if it is toasted enough. Once it is, place it on top, cheese side down, and transfer to a cutting board. Repeat for the second sandwich.
7. Slice in half and serve.

Serving Suggestion: Serve with your favorite soup and some extra sliced avocados for more creaminess!

Beverage Pairing: Pair with a tall glass of water.