Mediterranean Avocado Boats

Buttery avocados are turned into boats to hold a Mediterranean flavored salad filled with juicy tomatoes and heavenly mozzarella pearls.  Now this is a salad!

Mediterranean Avocado Boats

Summer brings a bounty of produce and I love making quick and easy dishes using all the fresh ingredients that's available.  I'm all about quick weeknight (and weekend) meals when it is hot out.  Eating minimally processed fresh foods are not only healthy for you they are easy to prepare.  They also fit in a variety of diets such as low-carb, keto, Mediterranean, Whole 30, and vegetarian.

Today's side dish is not only pretty but it packs in the flavors of the Mediterranean.  A salad of tomatoes and mozzarella balls (called pearls or Ciliegine) and tossed with some basil, olive oil, and heavenly balsamic vinegar.  This salad is then piled on top of whole avocado halves that form a boat to hold the salad.  So cute, and soooo yummy!  They're on the table in 30 minutes with little fuss and no cooking. Serve this along with any grilled protein, sandwiches, burgers and dogs, or even kabobs.   This is the best kind of side dish in my book!

Enjoy!

What Ingredients do I need?

• extra virgin olive oil - choose a good one that you enjoy the flavor of since this is a prominent flavor in the salad.

• balsamic vinegar  - like olive oil these come in a wide range.  choose one you like (from Modena IGP are good)  Rule of thumb:  The ingredient list should say grapes or grape must as the first ingredient listed

• yellow and red cherry tomatoes 

• feta cheese - I like to purchase feta in a block and crumble it myself

• fresh basil

• ripe but firm avocados - see how to pick an avocado below under kitchen tips

Substitutions and Variations

• Tomatoes:  grape tomatoes or diced Roma tomatoes would work.

• Cheese:  go for mozzarella balls or even goat cheese.

• Simple salad:  if you don't want to make the avocado boats just dice the avocado and toss them in the salad along with the tomatoes and cheese.

Kitchen Tips and Notes

• Picking an avocado:  

• Depending upon when you buy your avocados to make this dish you might want to choose slightly unripe avocados.  This way, the ripening process can take place at home, and you can use the avocados when they reach the ripeness you want.  If making this dish the same day look for ripe but firm avocados.




• Ripe avocados should be dark green, almost black, or are dark green with black speckles.  




• Texture: The bumpier the avocado, the riper it is  




• Firmness: Gently squeeze the avocado, and it should give slightly but not feel mushy

• Preparing the avocado:
• Halve the avocado - Starting at the stem end you want to cut in to the avocado until you reach the pit and then slide your knife down lengthwise until you reach the stem again.  Don't cut across along the equator.  Twist the two halves in opposite directions to separate them.

• Remove the pit - Hold the avocado half containing the pit  skin side against your palm of your hand.  Using caution here:  You want to stab the pit with the base edge (the part next to the handle) in to the pit.  Twist the handle and the pit should remove from the flesh.

• Peel the avocado -  You can either run a spoon between the skin and flesh of the avocado or If you have a firmer avocado, you can use your fingers to gently peel back the skin.   

• Make Ahead:  Make the salad ingredients (tomatoes, cheese, basil, and dressing) and chill.  When ready to serve prep the avocados and assemble.

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Mediterranean Avocado Boats

serves 4

3 Tablespoons extra virgin olive oil
1 Tablespoon balsamic vinegar
salt & pepper
1 cup yellow and red cherry tomatoes, halved
1/3 cup feta cheese, crumbled
1 Tablespoon chopped fresh basil
2 ripe but firm avocados, halved and pitted

In a bowl whisk together the oil, vinegar, and a pinch of salt and pepper.  Set aside.  In a medium bowl combine the tomatoes, cheese, and basil.  Add a Tablespoon of the dressing and toss until coated.

Scoop out each avocado half in one piece from its peel and place them cut side up on a platter.  You want the flat side up that shows the indentation from the pit.  Sprinkle with a little salt and top with the tomato salad mixture.  Drizzle the remaining dressing over the salad and avocado.  Garnish with extra basil leaves if you want.

Asparagus Salad with Oranges and Feta

The perfect light and refreshing, go with everything summer side dish!

 

Asparagus Salad with Oranges and Feta

I love changing up my side dishes during the summer.   I always have a cold salad dish that I  can serve with any grilled protein or burger, or even sandwiches.   This salad has nothing to do with lettuce but has everything to do with crispy green veggies.  Asparagus to be exact. 

Raw Asparagus is the star of the show. It remains crunchy by cutting it thinly on the bias and then is doused in a mint basil pesto and tossed with oranges and feta for some tang and sweetness.  My husband said I knocked it out of the park on this one! (Sounds like a keeper).

Pull this together in under 30 minutes and bring this Mediterranean style salad into your summer menu rotation. 

Enjoy! 

What Ingredients do I need?

• fresh mint - you want that bright flavor you get from fresh herbs

• fresh basil - again fresh herbs should be used in this dish

• Romano cheese

• fresh lemon - you will use if for the zest and the juice

• fresh garlic

• Olive oil - extra virgin is best. You want one that you enjoy the flavor of since it will be prominent in the dish.

• 2 bunches of asparagus - I used the thin stocks but you can use the regular if you like.

• naval oranges

• feta cheese - I always by the block of cheese and then crumble off what I need.

Substitutions and Variations

• Crunchy additions: try adding chopped hazelnuts, pine nuts, or chopped almonds

• Cheeses:  This is a part of the pesto which binds it.  Try parmesan cheese instead.

Kitchen Tips and Notes

• Asparagus - You can use thin or regular sized asparagus in this dish.  The key is how you slice it.  Slice it on the bias to keep the stocks crunchy instead of being woody.  To do this slice on an deep angle in 2 inch pieces.  Make sure to cut off the woody part of the stock toward the bottom first.

• Segmenting an orange - The easiest way to do this is to cut across the bottom so the orange will lie flat on your board.  Then cut off the top and start going down the side cutting away the peel and the white pith below.  You will be left with just orange flesh.  Hold the orange in your hand over the serving bowl to catch any juices. This will add some sweet flavor to the pesto sauce. Slice along the side of the membrane on each side of the segment and release the segment.  Do this, rotating the orange until all segments are free.

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Asparagus Salad with Oranges and Feta

serves 6

Pesto:
2 Cups fresh mint leaves
1/4 cup fresh basil leaves
1/4 cup Romano cheese
1 tsp lemon zest
2 tsp lemon juice
1 garlic clove, minced
1/2 cup extra virgin Olive oil

Salad:
2 pounds asparagus, trimmed
2 naval oranges
4 oz feta cheese, crumbled
Salt and pepper

In a food processor add basil, cheese, lemon zest and juice, garlic, and 3/4 teaspoon salt.   Process until finally chopped, scraping down the sides of the bowl as necessary.  Transfer to a large bowl and add in oil, whisking to combine.  Season with salt and pepper to taste.

Remove the woody ends of the asparagus.  Cut asparagus tips from the stocks into 3/4 inch long pieces.  Slice the remaining stocks on the bias thinly into 2 inch lengths.  Cut away the peel and the pith from the oranges holding the fruit over the bowl and using a pairing knife to slice between the membranes to release the orange segments. Add The asparagus tips, stocks, orange segments, and feta to the pesto and toss to combine.  Season with salt and pepper to taste.  Either serve immediately or chill in the refrigerator until serving.

adapted from America's Test Kitchen - The Complete Mediterranean Cookbook

Summer Fresh Recipe Series: Southwestern Grilled Chicken Salad

 A bold Southwestern flavored salad filled with grilled chicken and fresh summer produce and doused with a lime garlic vinaigrette.

Southwestern Grilled Chicken Salad

Today we talking about main course salads which are salads that include vegetables and protein and are hearty and satisfying enough on it's own to be the main course.  My Southwestern Grilled Chicken Salad is bursting with bold flavors from the chili lime seasoned grilled chicken and Latin inspired dressing.  It also has a ton of seasonal produce such as fresh corn right from the cob, ripe summer tomatoes, refreshing cucumbers, buttery avocados, and crisp lettuce.  This is all topped with some shredded cheddar cheese and doused with a Latin inspired lime garlic dressing.  So flavorful it's a party in your mouth!

This recipe is an easy weeknight or weekend meal.  Perfect for taking to a picnic or eating alfresco on the patio or deck.  The bold flavor make this dish so tasty that my mouth is watering just thinking about it.  The perfect meal for a hot summer evening.

Enjoy!

What Ingredients do I need?

• chicken cutlets - store bought thin sliced chicken breasts or take a regular chicken breast and cut it in half horizontally to make cutlets

• chili lime seasoning ( I used Trader Joe's) but any brand will do

• olive oil

• limes

• green leaf lettuce

• avocado

• English cucumber

• cheddar cheese

• Roma tomatoes

• corn on the cob

• garlic cloves

Substitutions and Variations

• Use your favorite lettuce, butter, red leaf, or romaine would taste great

• Add cilantro as an herb to the salad

• Use different tomatoes such as cherry or grape tomatoes

• Season the chicken with taco seasoning or  Mexican oregano along with the marinade

• Use lemons instead of limes

• Cotija cheese would be wonderful instead of the cheddar

• Add black beans to the salad 

Kitchen Tips and Equipment

• I use the Chili lime seasoning from Trader Joe's.  It has really great flavor

• Mixing Bowls:  I love these White Rhino mixing bowls with lids to use as a salad bowls.   I also love my wooden bowl for salads.  And of course my Italian glass Bormioli bowl is wonderful as well.
• Salad Servers:  Everyone should have a great pair of salad servers to toss and serve salad easily.  I prefer these wood ones.
  

  
  

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Southwestern Grilled Chicken Salad

serves 4-6

4 thin chicken cutlets
Chili lime seasoning ( I used Trader Joe's)
1/4 cup olive oil
3 limes, divided use
1/2 head large red leaf lettuce, sliced
l large avocado, peeled and sliced
1 large English cucumber, sliced
1/2 cup shredded cheddar cheese, grated
2 Roma tomatoes, seeded and chopped
2 ears of corn, cooked and kernels sliced off
Dressing
1/4 cup olive oil
Juice of 1 1/2 limes
2 cloves garlic, minced
salt & pepper to taste

Season both sides of the chicken cutlets liberally with Chili lime seasoning (Trader Joe's).  Place in a ziploc bag.  Add the olive oil and the juice of 1 lime.  Seal and toss chicken in the coating.  Marinate on the counter for 30 minutes while you prepare the salad.

To a large bowl add the sliced lettuce, topping with the tomatoes, cucumber, corn, cheddar cheese.  Place in the refrigerator until serving time.

Preheat your grill to medium high heat.  Grill chicken 4 minutes per side or until done depending on thickness (internal temperature of 160 degrees).  Remove chicken from the grill to a cutting board and allow to rest 10 minutes.

In a small liquid measuring cup add all the dressing ingredients and whisk together.

Cut chicken in to strips or cubes and add to the salad.  Add the sliced avocado to the salad as well.  Drizzle with the dressing and toss and serve.

Summer Fresh Recipe Series: Mojo Pork Fajitas

These Mojo Pork Fajitas are exploding with flavors and spices and are sure to be liven up your taste buds!

Mojo Pork Fajitas

I've got a great dinner option to present to you today.  How about some fajitas?  We all love the classic steak or chicken fajitas but I found the most fabulous recipe using pork tenderloin.  I love a good tenderloin because it's a lean, cooks easily, and feeds a lot of people.  So pork fajitas it is!  This recipe calls for the pork tenderloin to be marinated in a citrus Cuban Mojo mixture.  This is the best flavored pork I've had in a long time and I'm sure you will agree.  To make this summer friendly,  everything is made on the grill.  Perfect to beat the summer heat.

Don't forget your summer fresh produce.  Bell peppers are in season from July through September so be sure to grab some of those along with a red onion to grill as well.   Add in some flour tortillas and maybe a side dish or two and you are good to go.  Side dishes could include Spanish rice, beans, or an Avocado citrus salad.      

This whole dish is easy to pull together, is packed with flavor bombs, and is perfect for any backyard gathering.  Even the upcoming 4th of July celebrations.

Enjoy!

What Ingredients do I need?

• olive oil
• onion powder
• limes for juicing
• orange juice
• ground cumin
• dried oregano
• garlic cloves
• 1-1 1/2 lbs pork tenderloin
• red sweet peppers
• red onion
• 8 inch flour tortillas
• Fresh cilantro (optional)

Substitutions and Variations

• swap the red bell pepper for green, yellow, or orange

• use white or yellow onion instead of red

• try adding grilled scallions

Kitchen Tips and Notes

Serve with:

•    Spanish rice 
•     refried or seasoned pinto beans
•     avocado citrus salad
•     quacamole and sour cream
•     avocado crema

    

• Can be adapted for an indoor grill or baked in the oven.

• Wrap the tortillas in foil and place them on the grill (indirect heat) for 10 minutes to heat through.   

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Mojo Pork Fajitas

1/3 cup olive oil
1 1/2 teaspoons onion powder
1/3 cup lime juice
1/3 cup orange juice
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
6 cloves garlic, minced
1 1 pound pork tenderloin
2 large red sweet peppers, halved lengthwise and seeded (2 large)
2 medium onions, cut into thick slices (2 medium)
8 8 inch flour tortillas, warmed
Fresh cilantro (optional)
Lime wedges (optional)

For marinade, in a small bowl combine olive oil, onion powder, lime juice, orange juice, cumin, oregano, and garlic. Trim fat from meat and remove the silver skin by placing your knife under the edge and running it under while pulling the skin away from the meat. Place meat in a plastic bag or a large container. Remove about 1/3 cup of marinade for the vegetables and pour the rest of the marinade over the meat. Marinate in the refrigerator for 1-2 hours. Place meat on the counter the last 30 minutes to bring to room temperature. 

Preheat your grill to medium high heat.

Brush bell pepper halves and onion slices with the reserved marinade; discard the remaining marinade. Drain meat.

Place meat on the grill rack. Place pepper halves and onion slices on the grill as well. Cover and grill for 8 to 10 minutes for peppers or until you get char marks and they are crisp-tender, turning occasionally. Grill meatfor about 8-9 minutes per side or until the internal temperature reaches 155°F.

Place tortillas wrapped in foil on the grill for 10 minutes using indirect heat Remove meat from grill. Cover with foil and let stand for 10 minutes. Cut peppers into thin strips and chop onions. Slice meat. Serve meat and vegetables on warm tortillas. If desired, sprinkle with cilantro and serve with lime wedges.

source:  https://www.bhg.com/recipe/mojo-pork-fajitas-with-orange-avocado-salsa/

Summer Fresh Series: Lemon Poppyseed Double Berry Muffins

These grab and go muffins are bursting with 2 types of berries, lemon flavor and poppyseeds.  The perfect use of summer berries!

Lemon Poppyseed Double Berry Muffins

Time for another Summer Fresh recipe!  This series brings you easy recipes that highlight fresh summer produce, and are oh sooooo tasty!

Today the focus is on summer fresh berries.  I stopped by the farmer's market this weekend and picked up some pints of fresh raspberries and blueberries.  They were so plump and juicy you could just eat them like candy.  These are the perfect berries to star in my infamous muffins.  

Ripe, plump and juicy raspberries and blueberries are the star of the show in these muffins but I've also upped the flavor by adding lemon zest and juice along with some poppyseeds for added texture.  Heaven in a muffin!  These came out moist and tender and bursting with lemon and berry flavors.  Absolutely nothing better than a muffin hot from the oven!

Enjoy!

What Ingredients do I need?

• fresh raspberries
• fresh blueberries
• lemon
• poppyseeds
• eggs
• low-fat milk
• canola oil
• all purpose flour
• sugar or alternative sugar 1:1 ratio (for Keto, low carb)
• baking soda
• salt

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute.  I like King Arthur's sugar alternative.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big muffins.

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More Muffin Recipes

Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

Pumpkin and Eggnog Swirl Muffins

Apple Cider Doughnut Muffins

Vanilla Chai Muffins

Cranberry Orange Muffins - Small Batch

Mexican Hot Chocolate Muffins

Simple Blueberry Muffins

Lemon Poppyseed Double Berry Muffins

Makes 6-8

1 egg 1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup sugar or sugar substitute
2 teaspoon baking soda
1/2 teaspoon salt
1/2 of a pint of fresh raspberries
1/2 of a pint of fresh blueberries

1 tablespoon poppyseeds
zest of 1 medium lemon

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside. (you may need another tin for 8 muffins)

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, sugar, baking powder, and salt, lemon zest, and poppyseeds.  Stir just until combined.  Do not over mix.  Fold in raspberries and blueberries, holding a few back to add to the tops.

Using a cookie scoop, add batter to a muffin tin to make 6-8 muffins. Add a few raspberries and blueberries to the top of each muffin.  Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.

 

Summer Fresh Recipe Series: Margherita Pita Pizza

Margherita Pita Pizza is a quick and easy weeknight meal that makes use of fresh summer produce!

Margherita Pita Pizza

It's June and time to kick off my Summer Fresh recipe series!  This is where I bring you recipes that include fresh summer produce, and are easy, light, and oh sooooo tasty!

Today the focus is on summer fresh tomatoes and basil.  I can't wait each year until summer so I can get my hands on the freshest tomatoes and pick the basil from my herb garden.  We're keeping it simple today and making personal pizzas using Greek style (no pocket) pitas as the base.  My Margherita Pita Pizzas are so easy to make and are a classic using slices of fresh tomatoes, mozzarella cheese, your favorite pizza sauce, and fresh basil.  

These can be baked in the oven or cooked on a grill if you prefer.  They're simple and easy, but very scrumptious.  Great for a weeknight dinner, weekend get-togethers, and easy lunches.  You can even make extra and freeze them for another time.  This is one recipe you'll make on repeat.

Enjoy!

What Ingredients do I need?

• mozzarella cheese - shredded or whole
• tomatoes - choose on the vine, roma, or beefsteak
• fresh basil leaves 
• Greek style pita bread
• Pizza sauce - your favorite brand or make homemade

Substitutions and Variations

• Veggie: Mushrooms, bell peppers, cherry tomatoes, onions

• Greek: Kalamata olives, tomatoes, feta cheese, marinated artichoke hearts

• BBQ chicken: Chicken strips or shredded, bbq sauce, cheddar cheese

• Buffalo chicken: Shredded chicken tossed with buffalo sauce, & blue cheese crumbles

• Pesto: Pesto sauce, feta cheese, roasted red peppers

• Hawaiian: Canadian ham & pineapple

• Dessert: Smore's anyone? (marshmallows creme, chocolate chips & crushed graham crackers) or Nutella & strawberries

• Try grilling them instead of baking them in the oven

Kitchen Tips and Notes

• Buy the best, freshest ingredients available since your have so few ingredients.

• Leftovers:  may be stored in the fridge for up to 3 days in sealed bags or containers.

• Freezer instructions:  Wrap cooked pizza (unsliced) in foil and freeze up to 3 months. Reheat from frozen at 375 F for 25 minutes or until heated through.

Equipment you will need:

• I use this pizza cutter and it works great!
• A good & sturdy sheet pan is a must.
• For easy clean up, use parchment paper.
• For freezing; freezer bags and aluminum foil.
• A favorite pizza sauce...so yummy!

Margherita Pita Pizza

Yield: 4 personal pizzas

4 Greek-style pitas
2 cups pizza sauce

4 cups mozzarella cheese, grated
1 tomato, sliced
1/2 cup basil leaves

Preheat oven to 440 degrees F.

Top each pita with sauce and divide cheese among pizzas. Add sliced tomatoes, then add pizzas to a parchment-lined baking sheet.

Bake 10-12 minutes until cheese is melted and edges are golden brown. Remove from oven and top with fresh basil leaves.

Cut in to slices, serve and enjoy!