Easy and refreshing, this quick salad recipe is great for summer. I love to mix up the tomatoes for a unique twist. It takes just 5 minutes to prepare and is big on tangy flavor. Include it at your next BBQ!
Tomato Cucumber and Onion Salad
Approximately 1 pound of tomatoes (I like small heirloom tomatoes, combined with grape and cherry tomatoes, quartered or halved lengthwise depending on the size)
1/4 red onion (or sweet Maui Onion) peeled, halved lengthwise, and thinly sliced
1 Kirby cucumber, halved lengthwise and thinly sliced
A generous drizzle of extra-virgin olive oil, about 2 tablespoons
1 splashes red wine vinegar
1 splash of apple cider vinegar
Coarse salt and black pepper
Dress the tomatoes, onions, and cucumber with olive oil, vinegars, salt, and pepper.
Let stand to allow onions to mellow and flavors to blend, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.
Nectarine and Tomato Salad
2-3 nectarines sliced into wedges (select ones that are just a little bit firm, not too soft)
2-3 tomatoes sliced into wedges
4-5 fresh mint leaves chopped (I like to slice them with a scissors)
¼ cup good EVOO (Extra Virgin Olive Oil)
1/8 cup good balsamic vinegar (I like 41 Olive’s lemon-infused balsamic)
¼ cup pine nuts or chopped walnuts
Salt and Pepper
Arrange the nectarine and tomato slices in a circle on a round platter overlapping them slightly.
Drizzle with oil and vinegar followed by the nuts and mint.
Sprinkle with salt and pepper and serve immediately.
Note: you can also serve this salad on individual plates if you prefer.
Pad Thai, is a savory, saucy, stir-fried noodle dish that I adore. Though the dish itself is said to have originated in China, it spread throughout Thailand in the 1930s and 1940s as street food. Using local ingredients and produce, Thai cooks transformed the dish’s flavor profile into what we recognize today. With peanuts, lime juice, ginger, chile sauce and coconut milk, this simple stir-fry has an array of harmonious flavors. I stumbled upon this yummy vegan dish by Blue Apron chefs. It’s easy to make, and a quick and delicious meal perfect for any season.
- 8 Ounces Rice Noodles
- 2 Scallions
- ½ Bunch Gai Lan
- 1 Lime
- ¼ Pound Snow Peas
- 2 Teaspoons Sriracha
- 1 Tablespoon sweet soy sauce
- 1 1-Inch Piece Ginger
- ⅓ Cup Peanut Butter
- ¼ Cup Peanuts
- 2 Tablespoons Coconut Milk Powder
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Trim off and discard the snow pea stems; pull off and discard the tough string that runs the length of each pod. Halve the snow peas on an angle. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Trim off and discard the ends of the gai lan stems. Quarter the lime. Peel and mince the ginger. In a medium bowl, whisk together the coconut milk powder and ¼ cup of water.
Cook the aromatics:
In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the white bottoms of the scallions and ginger. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.
Add the vegetables:
Add the snow peas and gai lan to the pan of aromatics. Cook, stirring occasionally, 2 to 3 minutes, or until the gai lan has wilted. Turn off the heat.
Cook the noodles:
While the vegetables cook, add the noodles to the pot of boiling water. Cook 4 to 6 minutes, or until tender. Drain thoroughly and set aside.
Make the peanut sauce:
While the noodles cook, in a medium bowl, combine the peanut butter, sweet soy sauce and as much of the Sriracha as you’d like, depending on how spicy you’d like the dish to be. Whisk in ¼ cup of water; season with salt and pepper to taste.
Finish & plate your dish:
Add the peanut sauce and coconut milk powder mixture to the pan of vegetables; stir until thoroughly combined. Add the cooked noodles and the juice of all 4 lime wedges. Cook on medium-high, stirring to coat the noodles, 2 to 3 minutes, or until heated through. Turn off the heat and season with salt and pepper to taste. Divide the finished noodles and vegetables between 2 dishes. Garnish with the peanuts and green tops of the scallions. Enjoy!
Coconut milk powder is an ingredient in most Southeast Asian cooking and is not the liquid inside a coconut. Coconut milk is classified as thick, thin, or coconut cream. Canned coconut milk separates naturally and the top layer is the coconut cream. This top layer is dehydrated to make coconut milk powder. In a pinch, you could use canned coconut milk to replace the coconut milk power and the 1/4 cup water that the recipe calls for.
These are an easy, patriotic addition to your Memorial Day, Veterans Day or Fourth Of July BBQ table
Can’t wait until summer to have this pizza! Packed with vitamins and minerals, this Fruity Pizza is the bomb.
The Watermelon “crust” is full of nutritious benefits. It is a high lycopene food. Lycopene is especially important in cardiovascular health and an increasing number of scientists are finding that it is beneficial in bone health too. It also has amino acids known to promote strong kidneys and other organs.
The Kiwi topping is one of the healthiest foods. It has the equivalnet vitamin C of an orange and its available year round. The California crop is from November thru May and then we get them from New Zealand. Their crop hits the market June thru October. Kiwis are a great source of dietary fiber and also provides great antioxident protection.
Blueberries are full of nutritious benefits as well. Chock full of vitamins and minerals like vitamin C, vitamin K, iron, calcium, potasium and magnesium, these colorful fruits make a great pizza topping that is good for you and your body.
Dried shredded coconut not only adds fiber, it adds iron which helps with healthy circulation and tissue maintenance.
watermelon (large slice) cut into eight pie slices
kiwi, peeled and sliced
strawberries, cut in fourths
green grapes, cut in half