Fruit Salad


Seriously the best salad I’ve made in years…dead ripe fresh peaches sliced, dead ripe and sliced avocado, a thinly sliced red onion, baby romaine and a vinaigrette of evoo, apricot curd (just about a tablespoon) and a little apple cider vinegar, salt and pepper. Really, try it. It’s the peaches….

Southwest by Won Ton…

  
Ok, I admit it…I got a teensy bit of inspiration from California Pizza Kitchen. But I get points for turning it into a salad, right?

  
Start with plain won ton wrappers, or egg roll wrappers, in your grocers produce aisle. Add some chopped avocado, chopped bacon, shredded cheese and I added chopped tomato also.

  
Then I chopped up the chicken I had roasted with jalapeños and shishito peppers, olive oil and salt and pepper, garlic and cilantro.

   
 
I put a scoop in the middle of the square, folded over the side, then the ends and piled them seam side down. I put some vegetable oil in the skillet and popped them in and kept turning them as I browned them.

  
I cut them in the diagonal and served them on a bed of greens. I made a dressing out of creme fraiche, lime juice, chili powder, and pepper and added some green onions.

  
You could keep them warm in the oven and give them a little melty if you were doing a big batch. Not sure how they would do with a rehear because we ate them all!

Summer Salad

I’ve been making a lot of salads lately…for a variety of reasons.  All of which contribute to a lifestyle of healthy, wealthy and wise… so bear with me while I present an unfolding panoply from the last few days !

First up a copy cat recipe from of all places, Ireland. It’s not really the first place you think of when you see an avocado!


IMG_3082[1]But on our last nite in Clifden last summer, we had dinner in Foyle’s hotel and both my sister and I ordered the “baked avocado” salad. I honestly don’t remember if there were greens on the plate, but I do know that there was a whole avocado, cut in half and the top had a melted piece of mozzarella on it. Well that’s easy…

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I tossed some cherry tomatoes in olive oil, salt and pepper and then placed them in a foil pan with the halved avocado and two slices of mozzarella. In the future I will start the tomatoes before hand because I like them a little roastier than they came out.


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I placed the whole package on some arugula tossed with some balsamic glaze and added a little bit more salt and pepper. Nice protein fix from the cheese and avocado, so this was dinner for the nite. You could serve as a side salad also if you desired. But the baked avocado becomes much creamier with the heat. Just need to balance heated through versus melted!











 

Just Another Meatless Monday

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I’ve been meaning to try this recipe for avocado pasta for a long time. I made it the other nite as a side for some pan roasted salmon with wilted baby kale and spinach.

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But it is ridiculously easy and satisfying way to prepare pasta and will absolutely be enough for a meatless entree, especially if you use whole grain pasta, and add a big salad. Drop diced avocado into your food processor with as much minced garlic and fresh basil as you like. Add about a tablespoon of good olive oil and salt and pepper to taste.

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As Jamie Oliver would say, ” give it a whazz” until smooth, and toss with your cooked spaghetti. Reserve some pasta water in case you need to thin it out a bit. No cream, no butter, but very rich tasting! The Hubs loved it but reports that it doesn’t make the best leftover for microwaving, so make just what you will eat at one sitting!