Smitten Kitchen Avocado & Cucumber Salad

Just slightly adapted

Serves 1

1/3 hothouse cucumber, washed and chopped into 1/2″ dice
1 small green onion, thinly sliced
1 small avocado, pitted and diced
2 Tablespoons mayonnaise
Juice of half a lime (except I don’t think I would use it all at first)
salt and Sriracha to taste
parsley or cilantro leaves to garnish

Combine cucumber, scallions and avocado in the bowl you will eat from.  Whisk together the mayo, lime and seasonings, adjusting to taste.  Drizzle salad with dressing (you may have more than you need) and garnish with cilantro or parsley.  Repeat again tomorrow.

Advertisements
Published in: on June 17, 2017 at 11:44 am  Leave a Comment  

Zucchini with Grape Tomatoes

serves 2

1 zucchini, quartered lengthwise, then sliced 1/8″ thick
1/4 onion, finely diced
6 grape tomatoes, halved
olive oil
fresh thyme leaves
salt and pepper
splash of white balsamic vinegar

Heat the olive oil in a small saute pan over medium heat.  Add the zucchini and onion and cook until the zucchini begins to soften and brown.  Add the cherry tomatoes, thyme, salt, pepper and vinegar and heat through.

Published in: on May 13, 2017 at 5:43 pm  Leave a Comment  

To Try: Jeanne Lemlin’s Asian Coleslaw

http://www.jeannelemlin.com/archives/538

Serves 8 as a side dish

6 cups finely shredded Napa cabbage
2 cups finely shredded purple cabbage
1/2 cup shredded carrot
1/2 cup finely diced white onion
3/4 cup minced cilantro
3 tablespoons Chinese seasoned rice vinegar
1 tablespoon sugar
2 tablespoons Asian sesame oil
1/2 teaspoon salt

Combine the vegetables and cilantro in a large bowl. Sprinkle on the remaining ingredients and toss well.   Let sit at least 20 minutes before serving so the flavors can meld. Cover and chill any leftovers. Pour off any accumulated liquid before serving again.

Published in: on February 25, 2017 at 4:36 pm  Leave a Comment  

To try: Chicken Salad with Miso Dressing

Sunset

After cooking the chicken, J. Kenji López-Alt, author of The Food Lab: Better Home Cooking Through Sciene and the Serious Eats online column of the same name, throws corn on the still-hot grill to use in this unusual, delicious salad.

  • Yield:Serves 6 to 8 (4 cups)
  • 2 ears corn
  • 2 green onions, white and pale green parts only, sliced diagonally into 1- to 2-in. slivers
  • 3 leftover grilled chicken cutlets, coarsely shredded (about 2 cups)
  • 1 avocado, diced
  • 1 tablespoon shiro (white) miso*
  • 1 to 1 1/2 tbsp. fresh juice from 1 large lemon
  • 1 teaspoon whole-grain mustard
  • 1 small shallot, minced (1 to 2 tbsp.)
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and pepper

Preparation

1. Cook corn: Either husk ears and grill until browned all over, or microwave in the husk 2 minutes.

2. Meanwhile, make dressing: Whisk miso, lemon juice, mustard, and shallot in a small bowl. Whisking constantly, drizzle in oil. Season dressing with salt and pepper.

3. Put green onions in a small bowl and cover with cold water. Set aside 10 minutes to crisp and curl. Meanwhile, slice kernels from cob into a serving bowl.

4. Drain green onions and add all but about 2 tbsp. to corn, along with chicken. Pour in dressing, toss to coat, and season with salt and pepper. Add avocado chunks and fold in gently to combine. Top with remaining green onion. Serve immediately.

*Find mild shiro miso, a widely available Japanese seasoning paste of fermented soybeans and rice, in the refrigerated section by the produce.

Nutritional Information

Amount per serving

  • Calories 219
  • Caloriesfromfat 51 %
  • Protein 20 g
  • Fat 12 g
  • Satfat 1.8 g
  • Carbohydrate 8.8 g
  • Fiber 2.4 g
  • Sodium 259 mg
  • Cholesterol 46 mg
Published in: on November 12, 2016 at 6:50 am  Leave a Comment  

To Try: Go-To Gazpacho

From You’ve Got it Made by Ellie Krieger

1 medium cucumber, peeled and seeded, divided
1 medium red bell pepper, cored, divided
1.5 lbs rope tomatoes (4-5 medium), cored and quartered
1 slice whole-wheat sandwich bread, crusts removed
3 Tablespoons extra-virgin olive oil1 Tablespoon sherry vinegar
1 small clove garlic, minced
1/4 teaspoon salt

For serving:  4 teaspoons extra-virgin olive oil

Chop half of the cucumber and half of the pepper into large chunks and put them into a blender.  Finely chop the remaining cucumber and pepper and set aside.

Add the tomatoes, 1/2 cup of water, the bread, oil, sherry vinegar, garlic, and salt to the blender and blend until smooth.  Stir in the chopped peppers and cucumbers.  Chill in the refrigerator in an airtight container for at least 2 hours.

Stir before serving and drizzle each bowl with 1 teaspoon of the oil.

Serving size, about 1 cup. Per serving: Calories 190, total fat 15mg (mono fat 10.8g, Poly fat 1.8g, Sat fat 2.1g) Protein 3g; Carb 13g; Fiber 3g; Cholesterol 0mg; Sodium 480mg. Excellent source of: Manganese, Vitamin C, Vitamin K.  Good source of: Fiber, Molybdenum, Potassium, Vitamin B6

Published in: on July 20, 2016 at 3:32 pm  Leave a Comment  

Citrus Kale Salad with Avocado & Walnuts

My take on a recipe by Ree Drummond© 2015 Television Food Network, G.P. All Rights Reserved.

1 small bunch kale, leaves torn off the stalks
1/4 cup orange juice
2 tablespoons olive oil
1 teaspoon sugar
1 clove garlic, pressed
Salt and freshly ground black pepper
1 heaping tablespoon sour cream or plain Greek yogurt (optional)
3 mandarins, segmented (or 1 orange, skin cut off, and cut into chunks)
1 jalapeno, seeded and sliced very thin (optional)
4 ounces goat cheese (chevre), crumbled
diced avocado
chopped walnuts

Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.To make the dressing, combine the orange juice, olive oil, sugar, garlic and some salt and pepper in a small jar. Shake vigorously until combined, then add the sour cream or yogurt and shake again until it’s nice and creamy.Toss the kale in half the dressing for a minute or so, then add the citrus pieces, jalapeno slices and goat cheese. Toss again until combined. Add a little more dressing if it needs it. (Extra dressing can be stored in the fridge and used for any salad.) Serve cold, topped with avocado and walnuts.  Keeps well.

Delicious topped with sliced Honey-Miso Chicken.

Also good with halved red grapes instead of oranges.

 

Published in: on December 19, 2015 at 6:13 pm  Leave a Comment  

To Try: Sweet Corn & Goat Cheese Fettucine

from San Jose Mercury News, 7/26/15.

Sacramento blogger Erin Alderson writes Naturally Ella (naturallyella.com), a seasonal, whole foods and vegetarian-centric recipe site for the whole family.

Serves 2 to 3

 6 ounces whole-wheat fettuccine
1 tablespoon olive oil
1/4 cup minced white onion
2 cups sweet corn kernels (roughly 2 ears of sweet corn)
4 ounces goat cheese, at room temperature
1/4 cup milk
1/2 cup shredded Parmesan
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons fresh basil, plus extra for topping
Red pepper flakes, optional

1. Fill a large pot with water and a pinch of salt; bring to a boil. Cook pasta according to package directions; drain, then set aside.

2. Heat a large skillet over medium-low heat. Add olive oil, then minced onion. Cook for 3 to 4 minutes, or just until the onion is fragrant. Stir in sweet corn; cook for another 7 to 8 minutes, just until the sweet corn has softened and has brightened in color.

3. In a blender, combine the goat cheese, milk, Parmesan, salt and pepper. Pulse until well combined. Add to the skillet with the sweet corn, along with the drained pasta and basil. Stir until well combined and serve with an extra sprinkle of basil and red pepper flakes, if desired.

Published in: on August 1, 2015 at 11:52 am  Leave a Comment  

Greek Pasta Salad

IMG_3769.JPG

2 cups small shell pasta, cooked according to package directions, drained, and rinsed in cool water
1 cup chopped peeled, seeded, cucumber
1 cup chopped seeded tomatoes, or halved fresh cherry tomatoes, or half a can of diced tomatoes, drained
1/2 cup finely chopped red onion
1/2 cup chopped pitted kalamata olives
1/2 cumbled feta cheese
1/2 cup chopped parsley
1/4 cup chopped fresh mint (optional)
1/2 cup finely chopped red bell pepper
1/2 teaspoon dried oregano, or 1 Tablespoon chopped fresh oregano
your favorite vinaigrette
2 diced avocados, tossed with 2 Tablespoons fresh lemon juice

Mix all ingredients and chill until serving time.

 

Published in: on September 1, 2014 at 12:06 pm  Leave a Comment  
Tags: , ,

Quick Rustic Blueberry Tart a la Sophia

IMG_3765.JPG

1 Trader Joe’s pie crust, thawed
1 lb fresh blueberries, washed and dried
1/4 cup ground almonds
2 Tablespoons granulated sugar
scant 1/2 teaspoon Kosher salt
2 Tablespoons fresh lemon juice
2 Tablespoons coarse sugar (optional)

Preheat oven to 350 degrees F.  Place a piece of parchment on a large baking tray with sides.  Unroll the pastry and smooth together any breaks.  Sprinkle the ground almonds in the center of the pastry in an even layer, leaving a 2″ border all around.  Mix together the sugar and salt and sprinkle half of it over the almonds.  Dump the blueberries in the middle.  Sprinkle with lemon juice and the remaining sugar/salt mixture.  Carefully fold the edges of the crust over toward the center, smoothing over any holes.  If desired, brush the crust with water and sprinkle with coarse sugar. Bake for approx. 35 minutes until the filling bubbles and the crust is as brown as you like it.  Let stand a bit to firm up before slicing.

 

Published in: on August 30, 2014 at 11:53 am  Leave a Comment  

Wild Rice Summer Salad

20140719-104356-38636523.jpg

From the fabulous Meal Makeover Moms!

Makes 8 Servings

  • 1 cup wild rice
  • 1/2 bunch kale, washed, stemmed, leaves removed and cut into thin ribbons (about 2½ packed cups)
  • 1 orange or red bell pepper, 1/4″ dice
  • 2 to 3 green onions, thinly sliced (white and light green parts only)
  • 1/2 cup chopped fresh parsley
  • 1/2 cup roughly chopped toasted pecans
  • 1/2 cup dried cranberries (I prefer dried cherries)
  • 1 celery stalk, trimmed and thinly sliced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon minced garlic (I prefer about 1/3 teaspoon)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Crumbled feta cheese, optional (goat cheese is yummy)

1. Cook the wild rice according to package directions. When done, drain, place in a large bowl, and stir occasionally until the rice is cooled.

2. When cool, stir in the kale, bell pepper, green onions, parsley, pecans (if serving immediately), cranberries, and celery. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper until well combined. Stir into the rice mixture.

3. Season with additional lemon juice, salt, and pepper to taste and refrigerate until ready to eat. Add feta cheese as desired.

If making ahead, wait ’til serving time to add the nuts.

 

Published in: on July 19, 2014 at 9:43 am  Leave a Comment