Corn, Tomato, and Avocado Salad

Corn, Tomato, and Avocado Salad

Fresh and Raw

3 ears of corn, kernels cut from cob (raw)

1 cup cherry or grape tomatoes, halved

1 avocado, diced

½ vidalia onion, diced or minced

½ cup fresh basil, loosely packed and chopped

1 Tbsp. extra virgin olive oil

1 tsp. red wine vinegar

½ tsp. kosher salt

fresh cracked pepper, to taste

Mix it all up and enjoy!!!

Fresh Beet Salad

Today is Thursday, which means they deliver our CSA share right to our office - yay!  This is why I love Thursdays.  It doesn't hurt being the day before Friday either!  In our share, we found fresh beets, corn, spinach, green onions... did somebody say salad, please?!  Our goal was to create a delicious salad using only what we had on hand.  Please keep that in mind... what you have on hand... add, remove, or change ingredients as you please.  This recipe is just an idea.

Fresh Beet Salad


small bunch of small beets, with greens
extra virgin olive oil, I used 2 Tbsp.
fresh spinach leaves
fresh corn, I used two ears
green onions, I used the stalks from about 5 bulbs
Parmesan Reggiano shavings
Kosher salt and fresh cracked black pepper, to taste

Simple Balsamic Dressing:  3 to 1 parts extra virgin olive oil and balsamic vinegar.  Kosher salt and fresh cracked black pepper, to taste.  I used about 3 Tbsp. extra virgin olive oil and 1 Tbsp. Balsamic vinegar.

Preheat oven to 425 degrees

Cut greens from beets, trim ends off, and wash well

Toss with a drizzle of extra virgin olive oil, sprinkle with kosher salt and pepper

Wrap your beets up in foil and roast until soft, about 20 -25 minutes, cut into bite-size pieces

Wash and tear your spinach and beet greens

Cut the fresh corn off the cob

Chop the green onion stalks

Toss together your greens, corn, and onions

Top with beets

Drizzle with Balsamic Dressing and top with parmesan shavings

Avocado Omelet with Tomato

I just ate the most delicious and quick breakfast - hey, if it is the first meal of the day, regardless of the time, it IS breakfast!  I ate it all just now, so no photo.  :(

I need to go grocery shopping, but I had half an avocado and some egg whites calling my name!

Cut up a hot pepper and some green onions, saute in a small frying or omelet pan with a drizzle of extra virgin olive oil and sprinkle of kosher salt.  Once soft, pour in egg whites.  I used 3 Tbsp.  Cook until set, flipping once.  This is maybe 1-2 minutes.  If you are an omelet connoisseur, feel free to push your egg whites around the pan.

Top with sliced avocado and fresh sliced tomato.  Salt and pepper, to taste.

That is it!  It cooks up fast when you are hungry and your mouth will thank you!  Post photos if you try it, please!

Mango Cucumber Salad

Mango Cucumber Salad

2 mangoes, diced

1 cucumber, diced (about 2 cups)

1 tomato, diced

1 garlic clove, pressed

1 Tbsp. extra virgin olive oil

juice from half a lemon (1-2 Tbsp, taste to preference)

2 Tbsp. cilantro, chopped

½ tsp. kosher salt

black pepper, to taste

1 jalapeno, minced (optional)

Toss it all together and serve.  This is great with Confetti Quinoa and shrimp!

Confetti Quinoa

Confetti Quinoa

2 tsp. extra virgin olive oil

2 medium onions, diced

1 red bell pepper, diced

3 garlic cloves, pressed

1 Tbsp. cumin

½ Tbsp. chili powder

½ Tbsp. oregano, dried

½ Tbsp. kosher salt

1 cup quinoa, rinsed

2 cups water

2 ears of corn, kernels cut off

½ cup cilantro, chopped

Heat large deep skillet over medium heat

Add oil, onions, and pepper, stirring occasionally until soft, about 7 minutes

Add pressed garlic and stir until soft, about 1 minute

Stir in cumin, chili powder, oregano, and salt

Stir in quinoa and water

Cover and bring to a boil and reduce heat to a simmer

Leave covered and cook until liquid is absorbed and germ separates from seed, which will look curly and white, about 20 minutes

Remove from heat and let stand uncovered for five minutes

Fluff with a fork

Stir in corn and cilantro

Try this with Mango Cucumber Salad and shrimp!

Roasted Mushroom, Pepper, Onion Pizza

Roasted Mushroom, Pepper, Onion Pizza!

1 lb. pizza dough, raised at room temperature

1 10 oz. package of baby bella mushrooms, quartered

1 yellow bell pepper, diced ½ - 1 inch

1 cubanelle pepper, diced ½ - 1 inch

1 onion, diced ½ - 1 inch

6 garlic cloves, smashed, peeled, and broken into small chunks

3 Tbsp. extra virgin olive oil (don’t be shy!!!)

1 tsp. dried oregano

1 tsp. kosher salt

fresh cracked pepper, to taste

8 oz. mozzarella, diced small or shredded

4 oz. fontinella, diced small or shredded

Parmesan, grated for serving

Preheat oven to 415 degrees

Toss mushrooms, peppers, onions, garlic, olive oil, oregano, salt and pepper together.  Spread in a single layer on a baking sheet.  Roast in oven, turning once until soft and just starting to turn golden, about 20 minutes.  Remove from oven.

Turn oven up to 425 degrees

Spread dough on greased baking sheet

Sprinkle half of mozzarella and fontinella cheese over dough

Spread roasted vegetables over cheese

Sprinkle remaining mozzarella and fontinella cheese over vegetables

Bake until dough is crispy and cheese is melted, about 20 minutes

Sprinkle with parmesan, allow to set for five minutes, and serve!  

American Macaroni Salad with Tuna

American Macaroni Salad with Tuna

It is Memorial Day and our dear friends invited us to join them for great food and better conversation!  There are so many ways to make macaroni salad, but on Memorial day, my goal was to make an "All American" macaroni salad.  I think you will find this recipe very easy and very tasty!!!

2 cups (dry) of your favorite small pasta, cooked/rinsed/cooled

3 hardboiled eggs

2/3 cup celery, diced (include the leaves)

2/3 cup carrots, diced

1/3 cup sweet onion, diced

1/3 cup dill pickle, diced

1 5 oz. can of solid albacore tuna, drained and broken up

2/3 cup mayonnaise *I like Hellmans

1 Tbsp. Dijon mustard

1 tsp. garlic powder

Kosher salt and fresh cracked black pepper, to taste

Eggs:

Start your hardboiled eggs.  I put three eggs in cold water, covered by one inch.  Once the water boiled, I removed from the burner and kept covered for 10 minutes.  Run under cold water until cool, cover with cold water and keep in fridge until ready to use.

Pasta:

Cook your pasta according to package direction in salted water.  Drain and rinse with cold water.  Set aside.

Chop and mix your celery, carrots, onion, and pickle.  (I do not peel my carrots; I only wash them and trim off the tough ends.)

Drain and using a fork, break up your tuna.  Add to vegetable mixture. 

Add mayonnaise, mustard and garlic powder.

Add pasta.  I used Barilla whole wheat small shells.

Mix together gently using a spatula. 

Mix in Kosher salt and fresh cracked black pepper, to taste.

Top with peeled and sliced hardboiled eggs.  Sprinkle with paprika or black pepper.

Chill until ready to serve.