Asian Avocado and Snap Pea Salad

Well, would you just look at this bowl of summer deliciousness.

Who else loves sugar snap peas in the summer?  They're one of my favorite veggies ever this time of year.  'Cause when snap peas are good, they're really good.

I swear, it's like candy that grows on a vine.  Crunchy and sweet and just all around perfect.  I could eat them for dessert!  I guess they don't call 'em sugar snap peas for nothing, huh?

A few days ago I decided to take some of my wonderful sugar snap peas and throw together a quick salad with them.  It was a very good choice on my part.

  The creamy avocado compliments the crunchy snap peas, and the tomatoes add a nice pop of color.  I threw together a quick dressing with soy sauce, vinegar, and sweet chili sauce.  Oh, how delicious it was.

Summer is the time for light meals, fresh produce, and no use of the oven at all.  This salad delivers all of that.  Use it as a side at dinner or the main focal point during the lunch.  It's even easy enough to prepare as a quick snack.

Last but not least, how beautiful is this thing?  My mom was looking at the un-edited pictures and she asked if I had brought up the saturation.  No, mom.  That's just nature being all beautiful and amazing.

It's crazy what nature can do!

Asian Avocado Snap Pea Salad

• 1 small, ripe avocado
• large handful sugar snap peas (about 15 peas)
• large handful grape tomatoes (about 10 tomatoes)
• 1 tbsp soy sauce
• 1 tsp sweet chili sauce
• 1/2 tsp white vinegar
• 1/2 tsp orange champagne vinegar or orange juice

Slice avocado into small chunks.  Place in a medium sized bowl.  Chop snap peas and add to bowl.  Cut tomatoes in half and add to bowl as well.  Measure all remaining ingredients into a small bowl.  Whisk together until completely combined. Add dressing (soy sauce mixture) to chopped vegetables in bowl.  Mix together to coat veggies with dressing.  Divide into two serving dishes.  Serve immediately or store in fridge until serving time.  Makes two side salads.

Revisited Recipe of the Day:

What I'm Eating: February 2013

Israeli Couscous with Asparagus and Snap Peas

Spring means flowers blooming, lots of sunshine, and a whole lot of asparagus.

Since it came into season, I've tried asparagus in nearly every way known to man.  We've done sandwiches, pizza, pasta, roasted, and finally an Israeli Couscous Salad.

It was all delicious, but my favorite would have to be the recipe I'm sharing today.  It's absolutely fantastic.

Let's talk about Israeli Couscous.

Have you ever tried it?  It's not like small and beady North African Couscous (the normal kind), but instead is a bit for substancial with more of pasta mouthfeel.  We love it at my house.

But, it is possible to make it better.  And cheese, preserved lemon, and lots of veggies are how ya do it.  You're gonna love this thing.  I just know it.

Israeli Couscous with Asparagus and Snap Peas

• 2 tbsp olive oil
• 1 1/3 cups Israeli couscous (6 to 7 ounces)
• 1 3/4 cups (or more) vegetable broth
• 14 ounces slender asparagus spears, trimmed, cut into about 1 inch pieces
• 8 ounces sugar snap peas (you can trim them if you like, but I didn't)
• 1 small onion, chopped
• 1 clove garlic, minced
• 1/2 cup finely grated Parmesan cheese

Heat 1 tablespoon oil in a saucepan over medium heat. Add couscous and sauté until most of couscous is golden brown, about 5 minutes. Add broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is soft, about 10 minutes. Add more broth if needed.  In another saucepan, heat another 1 tbsp of oil.  Add asparagus, snap peas, onion, and garlic.  Season with salt and pepper and saute until tender, but still a bit crisp.  It should take about 5 minutes.  Add vegetables to pan with cooked couscous (with heat still on).  Mix together.  Add cheese and cook until cheese is melted.  Serve and enjoy!

Revisited Recipe of the Day:

Minty Tabbouleh

Kale Brussels Sprout Hash

Yesterday was the first day that actually felt like spring around here and I'm very excited!

So excited, in fact, that I got my butt off of the computer chair and went for a run outside in the sunshine.  Oh, it was soooo nice.  Now if only that last bit of snow would melt, it'll finally feel like the end of March again.

In case you can't tell, I'm completely fed up with the winter-like weather.  Like, so done with it.  I want it gone, and soon.  Maybe making springy food will help?

I already made Pineapple Salsa, but I think the warm weather could use another push.  Enter a Kale Brussels Sprout Hash.

To start with, this thing is so delicious.  That's what really matters, right?  It's light and fresh and will leave you feeling really energized in the best of ways.  So energized that maybe you'll feel like going for an after dinner/lunch walk out in the sunshine that Spring will hopefully be providing, like, every day. (Hear that, Spring?  You've gotta let all us energized people take a walk!)

And then there's the whole healthy part.  Pretty much everything on this blog is somewhat good for you, but this hash thing is really good for you.  It is mega healthy.  In all caps.  You've got kale, and brussels sprouts, and you could even add some bacon.  Ya know, for protein?

So, long story short... just make this.  It's tasty, it's healthy, and it will help you pretend it's spring even if Mother Nature doesn't quite want it to be yet.

Burssels Sprouts and Kale Hash

• 4 slices thick-cut bacon (optional)
• 1 1/2 pounds brussels sprouts, trimmed
• 2 large bunches kale, stems and ribs removed
• 2 medium shallots, thinly sliced
• 2 tablespoons apple cider vinegar
• 2 teaspoons maple syrup
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1/3 cup dried cranberries

1. Halve the brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices.
2. Cut the kale into thin ribbons (as in a chiffonade) by rolling up the kale leaves tightly, and slicing them horizontally into thin strips.
3. Cut bacon (if using) into ½-inch strips and cook in a large skillet.   Cook for 5 to 7 minutes to render the fat then take bacon out and set aside.  Pour out bacon fat and replace with 2 tablespoons olive oil.  If you aren't using bacon, just heat olive oil over medium heat.
4. Over medium-high heat, add shallots and sauté until soft and golden, about 10 minutes.  Sprinkle with coarse kosher salt and pepper. Add cider vinegar and maple syrup. Stir until brown and glazed, about 3 minutes.
5. Add brussels sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add kale and sauté for another 5 minutes.
6. Add bacon, cranberries, balsamic vinegar and toss to coat. Cook until balsamic has evaporated.
7. Serves 4.

Revisited Recipe of the Day:

Mixed Grains with Kale and Apple

Avocado Tomato Salad

Lunch Time!

I've set a couple different goals for myself, things that I'd like to start, improve, or do more of in the new year.  One of those goals, this one involving the blog, is to make, photograph, and post more savory recipes.

It's no secret that desserts are something I love to create, but I also enjoy salads, sides, and a whole bunch of other things that just don't find their way onto this blog.

It's time for that to change.

Today I'm sharing a super simple salad that has become a common lunch, snack, or side dish in my house.  It's colorful, tasty, and take a whopping (that's sarcasm) 3 minutes to prepare.

Based on this recipe, this "more savory dishes" goal is going to be a good one.

Avocado Tomato Salad
(makes 2-4 servings)

• 2 ripe avocados, peeled and pitted
• about 16 cherry tomatoes, cut in half (feel free to adjust amount)
• 1 tbsp orange muscat vinegar (it's from Trader Joes)
• salt and pepper to taste

Cut avocados into 1/2" cubes.  Then toss all ingredients together in a medium bowl.  Serve salad at room temperature, and if possible, immediately after making.

I first discovered this dish when trying to throw together a quick and easy lunch out of the random leftovers, veggies, and other stuff that I had lying around the kitchen.  Huge success!

You may have noticed the pictures of what I came up with (right above and way at the top), but I'll also explain what it was to anyone interested, because it was good.

The first part was this avocado salad, throw together with the almost too ripe avocados and cherry tomatoes just begging to be used.  The seconds part, which there isnt (yet) a recipe for was a barley salad with chicken, snap peas, and orange slices.  It was super pretty and delicious, and I'm hoping to create something similar to share with you all soon.

So tell me... What wonderful creations have you created from leftovers in the fridge?

Revisited Recipe of the Day:

Greek Pasta Salad

Barley Shrimp Salad

This past summer has been full of salads at my house.

But not boring salads.  Of course not.

The only salads coming out of my kitchen, are unique, complex, and totally delicious ones.  Then again, If I made anything else, my family would probably have ordered takeout.

Let's just say that they're not salad people.

Don't worry, though.  I think that after this dish, I may have changed their minds.

With barley, fresh corn, shrimp, and a super yummy and light dressing, this Barley and Shrimp salad tastes good enough to make anyone eating it forget that it's healthy. 

Now that's impressive.

Barley Shrimp Salad - recipe inspired by this one
(serves 4)

• 1 cup pearl barley
• 1/2 tsp lime zest
• 1/4 cup lime juice
• 1 tbsp olive oil
• 1/4 tsp salt
• 1 pound cooked shrimp
• 1 mango, pitted and cut into 1/2 inch cubes
• 1/2 cup basil, chopped
• 4 ears of cooked fresh corn, kernels removed
• 1 red bell pepper, cut into 1/2 inch pieces

Cook barley as directed on package.  In a small bowl, make dressing by combining lime zest, lime juice, olive oil, and salt.  Then, in a large bowl combine together cooked barley, shrimp, mango, basil, corn, and red pepper.  Toss with dressing.  Serve salad over a bed of greens, or alone in a bowl.

I know that some people associate the world "salad" with tasteless greens and/or vegetables coated in dressing.  Anyone who does that, you need, need, need to make this now.

I swear it will change your view on salads forever.  No more will they be something to avoid, but rather a dish to look forward to.  Believe me, when done right, a salad can be just as good any burger.

This particular salad is also perfect for summer, as it requires absolutely no oven at all.  Because the least thing anyone wants during 90% humidity is something more heating up the house.

So there you go, yet another reason to make this.  It's almost like you have no choice.

Enjoy!

Revisited Recipe of the Day:

Greek Pasta Salad

Watermelon, Cucumber, and Jicama Salad

The last thing anyone wants during the summer is to feel weighed down.

You want to be relaxing in the sun, swimming in the ocean, and just spending as much time outside as possible.  Unfortunately, you can't do those things when you feel like a slug because you ate too much for lunch.

A great way to avoid ever having that feeling is to cook light and healthy dishes as much as possible.

That way, you can eat as much as you like, without the extra weight dragging you down.

A couple nights ago, I put together this salad, and it was just perfect.  Light, refreshing, and definitely something different from my normal dinner routine.  I swear I could have eaten the whole bowl if the rest of my family hadn't already taken their fair share.

Watermelon, Cucumber, and Jicama Salad - original recipe can be found here

• 4 cups cubed seedless watermelon
• 2 cups cubed and peeled jicama
• 2 cups sliced cucumber
• 1/2 cup lime juice
• 1/4 cup chopped mint
• 1/4 cup chopped basil
• 1 tsp salt

Toss together all ingredients in a large serving bowl.  Serve immediately.  Alternately, you can cut the watermelon and vegetables beforehand and chill them, covered, for up to 6 hours before adding lime juice, herbs, and salt, and serving.

This is the summer salad you want on your table. It's got all the bright and cheery flavors you crave, and is sure to add something new and special to any meal.


Serve it with grilled chicken or fish for a complete healthy summer meal.

And for dessert. . .


Revisited Recipe of the Day

Chocolate Raspberry Fudge

Grilled Peach and Sausage Salad

If there's one thing I want to come of this post, it's you grilling up some peaches.

Sure, I want this awesome recipe to be made, and for one of the following pictures to be accepted by foodgawker (it's been way to long since that happened), but ultimately, you need, need, need to try grilled peaches.

They.  Are.  Amazing.

Everything you love in a peach... made even better!

Pair them with juicy grilled sausage and fresh greens, and boy, there is about to be a party in your mouth!

Grilled Peach and Sausage Salad
(makes 4 servings)

• 4 peaches
• 4 sausages of your choice, cut into slices (I used Trader Joes Chicken Apple Sausages)
• Mixed greens of your choice

Cut peaches in half and spray lightly with olive oil.  Grill on medium high, flipping over once, until grill marks start to appear (3-4 minutes per side).  Grill sliced sausages on medium high heat, flipping once, until grilled marks appear (about 5 minutes per side).  Lay down a bed of greens on a plate and top with peaches and sausage.  Serve while sausage and peaches are still warm.

If you aren't already sold, I don't know what I'll do.

Maybe this picture will help.

Do you see that juicy little peach up front?

Don't you just want to sink your teeth in?

I know I do.  Or... did.  It's in my belly now.

But don't worry, you can still have something just as good.  All you need to do is follow the recipe above!

Revisited Recipe of The Day:

Barley, Farro, and Preserved Lemon Salad

Greek Pasta Salad

Healthy, fast, and delicious aren't always words that go together when it comes to food.

In fact, it's usually a pick 2 sort of thing.

You can have healthy and fast with a salad that you may have some trouble choking down, healthy and delicious after a while in the kitchen working your butt off, and fast and delicious with takeout from your favorite pizza place.  However you put it, you just can't have all three.

Sometimes, this becomes a problem at my house.  Because, there are days when I want all three of those words, not just two.

And that's why I love dishes that fit into each and every one of those categories.

Dishes like this easy Greek Pasta Salad.

Greek Pasta Salad

• 1 can artichoke hearts
• 1/2 cup pitted black olives
• 1 1/2 cups cherry tomatoes, sliced in half
• 8 ounces crumbled feta cheese
• 1 red pepper, sliced
• 1/2 pound pasta, uncooked(I used multi-colored)
• Balsamic vinaigrette (as much as desired)
• Greens of choice (baby arugula, baby spinach, etc)

Cook pasta normally.  Then, mix together all ingredients, but greens.  Put a layer of greens on plate, then add other ingredients on top.  Enjoy!

This pasta salad recipe is perfect for weeknight dinners, quick and filling lunches, or just the days when you don't want to spend a whole lot of time in the kitchen, but still want a good great meal.

When I made this, I actually had an elaborate meal planned, but then ran out of time to make it.  I threw this salad together instead, and, believe it or not, I think I enjoyed it even more than I would have the "fancy" dish.

Somtimes, simple is just plain better.

Barley, Farro, and Preserved Lemon Salad

This is not the salad you're used to.  It's not lettuce, spinach, and all those other bland greens (which I actually like most of the time)

No, this salad is truly something special.

It's wholesome, packed with fresh ingredients, and even packs in a bit of a crunch.

Why yes, this salad is as good as it sounds.

Let's skip to the recipe, shall we?

Barley, Farro, and Preserved Lemon Salad
(when I made this i didn't really measure anything out, so there won't be any specific amounts in the recipe)

• Cooked Barley
• Cooked Farro
• Preserved Lemon
• Scallions
• Red Peppers
• Canned White Cannellini Beans
• Olive Oil

This has seriously the easiest preparation ever,  Just throw everything into a bowl and eat it!  See?  No room for mistakes AT ALL.

And, as a bonus, this salad is quite pretty. Don't cha think?

Tomato and Mozzarella Salad

mmmmmmm, veggies

They just sounded so good tonight.

And so did mozzarella cheese.  But then again mozzarella cheese always tastes good to me (except after a really rich dessert, then it just sounds icky)

Anyway, i decided to throw together the classic tomato and mozzarella salad.  However, i had no basil so i just threw in cucumber and baby arugula instead, and ta-da a yummy salad to have for dinner (and for lunch, which is what happened because it tasted so good)

Side Note: This isn't exactly a recipe.  It's more of a concept which can inspire all sorts of different dishes.  

Here are the basics:

Mozzaella, Tomato, Arugula, and Cucumber Salad 
(Just add in however much you want of the following)

• Mozzarella Cheese Log
• Tomato (whatever type you feel like)
• Persian Cucumber
• Baby Arugula

Slice the mozzarella into cubes.  Slice tomato and cucumber.  Put mozzarella, tomato, cucumber, and arugula into a bowl.  Add some sort of dressing if you want (i didn't use any) and then eat your salad up!