Isn’t this a pretty salad? Just looking at the photo makes me want to make and eat it all over again. Our fresh avocados are especially buttery this time of year because they are high in oil content late in the season. Creamy avocado and juicy red peppers in a tuna salad with lentils…that’s what I want for lunch!
It’s too hot to cook, so I’ve been reinventing summer salads for our meals, adding colors and flavors to help us survive the blistering heat. Continue reading
Here is a salad that can be served warm or cold. Beginning with Israeli couscous, it’s savory and sweet at the same time, matching green onions and fresh basil with cinnamon, allspice and sweet figs. Add some crunchy pistachios and you have a tasty salad. California Fig and Pistachio Couscous is the perfect side dish for a late summer supper or potluck. Continue reading
Ever since I first tried Mexican-style grilled corn, I have been planning to make a salad that would bring the flavors of the fresh corn, lime, cheese and sweet chili flavors. Yesterday I made this corn salad for a potluck party … it was so good I wanted to eat it before the guests arrived! Continue reading
A big box arrived today from Organic Girl® Good Clean Greens! Inside? Two chilled containers of Five Happiness Tasty Salad! I couldn’t be more excited to try a new salad mix, because this one includes baby bok choy leaves, along with baby red chard, tango, mizuna, baby arugula, baby spinach, baby green chard, baby green romaine, and baby green oakleaf lettuce. What to make? The name “Five Happiness” made me think of five yummy shrimp on top.. Continue reading
Top scrambled eggs with sliced avocados!
California avocado harvest is in full swing now, so we have lots of ripe avocados in the kitchen. I don’t usually plan special recipes, but find ways to incorporate avocados into our everyday meals. That’s one of the best things about avocados…they add something special to every dish! Today I’m sharing some of the meals we enjoy with “simply avocados”. Continue reading