Grilled Scallops

We're bringing this one back from our Philly days, too. I wrapped scallops in roasted red pepper and seasoned with sea salt, pepper, and drizzled with olive oil. I grilled them on our indoor grill until opaque & splashed them with a little lemon juice & zest. We grilled polenta at the same time and ate our scallops with a simple green salad. Easy & light :)

Simple

Greens from our garden :)

I haven't been posting food much lately - life just gets too busy to take pictures of everything we eat :) plus, we tend to go lighter & simpler in the Spring, so I don't have any real food epiphanies to share these days. A good friend of mine who is a wonderful cook encouraged me to post anyway, so here are a few shots we've accumulated over the last month of some simple cookin' :)

Fresh from our garden, we recently enjoyed bibb lettuce, mesclun greens and green onion in a light salad with sprouts, grilled chicken & red onion, hard boiled egg, tomatoes, and homemade ranch dressing (maybe not so light after all, but ranch is gooood).

Tighty Troy's


Messy mine

And another weeknight go-to for us, pasta :) It may feel like cheap college food to some, but to us, it satisfies our inner Italian cravings at least once a week... I try to use up whatever canned creations I have (artichokes, garbanzo beans, sun dried tomatoes, plus what a great opportunity to throw in fresh veggies for fiber & nutrients.) I don't have a pic of the final product, but we tossed in rigatoni and shaved fresh Parmesan over the top. Fresh basil & parsley brightened it up.

Another staple in our diets these days? Sweet potato fries! Out of the freezer and into my belly :) I seasoned these with a mixture of my usual (kosher salt & pepper, fresh rosemary, garlic salt and olive oil; then into the oven! If you're not above frozen fries (I like to make my own but these are just so easy), then check out Alexia's all natural sweet potato fries (with 0 trans fat).

Speaking of sweet potatoes - we do spud night quite often these days; they're just easy, too :) Season with all the usual spice suspects, add some sliced garlic & onion and wrap in foil. In 40 mins at 450 you have soft steamy goodness, ready for just about any & all tater toppers. We like brisket/flank steak, veggies, ricotta or feta cheese, you name it.

Not sure if you can tell in this picture,
but this is a Siamese twin potato!

With grilled asparagus, roasted red peppers, skirt steak & parm.

We just had a festive pizza & prosecco party with my girls' small group + husbands... it was so much fun playing pizza parlor in our kitchen :) (pizza is also an easy weeknight meal for us) we laughed & created and really regret not taking more pics (see carolyndaniel.blogspot.com for more), but what a fun idea... we'll be eating leftover pizza, chicken caesar salad, and molten chocolate cakes this week :) yea for leftovers.

Oldies but Goodies Cookies

This is not my recipe, but yum, I love them :) Props to gorgeous Giada at the Food Network!

Hazelnut Chocolate Chip Cookies

Ingredients:

• 1/2 cup old-fashioned oats
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 cup (packed) light brown sugar
• 1 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped
• 1 cup hazelnuts, toasted, husked, and chopped
• 1 (12-ounce) bag semisweet chocolate chips

Preparation:

Preheat the oven to 325 degrees F. Line 2 heavy large baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside. Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips. For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)

Breaded Chicken, Spinach & Pepper Salad

So that pepper kick we've been on lately - the next night we had the same pepper combo with breaded chicken & spinach as a salad. Similar flavors, but why not since we liked the fish the night before & it was easy :)

Ingredients:

• 1 yellow onion, sliced
• 1 red bell pepper, sliced
• 1 poblano pepper, sliced
• 2 chicken breasts, pounded thinly
• 1 cup panko bread crumbs
• 1 egg for breading
• 4 cups spinach
• olive oil
• lemon juice & olive oil as a light vinaigrette
• salt & pepper for seasoning

Preparation:

I pounded out the chicken thinly and breaded the breasts in egg & panko (with seasoning: salt, pepper, garlic salt, whatever you'd like). I sauteed the veggies in olive oil until soft and moved them to the side of the pan and quickly sauteed the chicken, a couple minutes on each side over medium/high. Then, I sliced the chicken and assembled the salad (tossed the spinach in lemon juice & olive oil as a light vinaigrette) with peppers & onions on top. Nothing fancy, but fresh & fast :)

Orange Roughy & Poblano Peppers

My favorite smell -
onions, garlic & peppers sauteeing away.

We have a Mexican grocery store nearby that sells all sorts of fun colorful peppers. (I've planted some in my garden for summer so we'll see how they turn out.) The store's been a great introduction to inexpensive & unique produce, Mexican cheeses & breads, and I recently bought black corn which we popped on the stove and shaved pecorino over; was yummy. We've been on a pepper kick, so this dish is nothing fancy, but fresh & fast. My new favorite poblano pepper (great in scrambled eggs, skewers, wraps, etc) is popping up everywhere.

Ingredients:

• 1 yellow onion, thinly sliced
• 1 poblano pepper, diced
• 1 red bell pepper, diced
  
• 2 roma tomatoes, diced
• 1 clove garlic, minced
  
• 1 lemon, sliced
• 2 orange roughy fillets
• panko bread crumbs
• olive oil
• butter
• salt & pepper
• red pepper flakes
  
  
  
  

Preparation:

I simply sauteed the veggies, garlic & lemon in olive oil (with a few red pepper flakes, salt & pepper) until they were soft. I lightly breaded orange roughy in panko bread crumbs and moved the pepper mix to the side while the fish cooked through on medium, ~ 3 mins on each side of the fillets. Was nice & light. Can you tell we like to pile on the peppers?

Back in the Saddle

Amaretto Bread Pudding with Berries and Bluebell

We're getting settled in our new house and have really enjoyed cooking (despite the 'take & bake' blog post right below this... 'twas delicious, by the way!) This past weekend we had my parents over for dinner and enjoyed crab cakes, marinated flank steak, orzo with roasted veggies and amaretto bread pudding. I didn't really get pictures, but you can see we had a good time :) here are recipes - the flank steak marinade is to die for, really flavorful.

Mom & Dad
(and orzo & flank steak)

Orzo with Roasted Veggies

Ingredients:

• 1 box Barilla orzo (1lb)
• 1 giant red onion
• 6 cloves of garlic, peeled, leave whole
• 2 red bell peppers, diced
• 1 yellow pepper dice
  
• 1 pint grape tomatoes
• 2 cups fresh spinach
• 1 cup shredded parmesan
• 1 cup crumbled feta
• olive oil
• sea salt & pepper
  

Preparation:

On a sheet pan, toss onion, garlic cloves, and diced peppers in olive oil, sea salt & pepper. Roast at 400 for ~40 mins, or until desired doneness. Meanwhile, prepare the orzo by boiling & seasoning water. Cook until tender, drain, and drizzle in olive oil. While warm, toss in cheeses and wilt in fresh spinach. Gently mix in roasted veggies, season to taste and serve warm. This pasta is really nice with the sliced flank steak... and is even gets better for leftovers.

Emeril Lagasse's Marinated Flank Steak

Ingredients:

• 1 (2 to 3 pound) flank steak
• 1/2 cup dry Sherry or red wine
• 1/2 cup soy sauce
• 2 tablespoons Creole seasoning, recipe follows
• 2 tablespoons minced garlic
• 2 tablespoons brown sugar
• 1 tablespoon tomato paste
• 1 teaspoon freshly ground black pepper

Preparation:

Place the flank steak in a large, plastic resealable bag. In a 2-cup measuring cup combine the remaining ingredients. Pour the marinade mixture into the bag with the steak, seal and marinate in the refrigerator at least 4 hours and up to 12 hours in advance.

Preheat a gas or charcoal grill. Remove the steak from the marinade. Pour the marinade into a small saucepan and bring to a boil. Lower the heat to medium-low and simmer the marinade for 10 minutes. Remove saucepan from the heat and keep warm. Place the steak on the grill and cook to desired doneness, about 6 minutes per side for rare. Transfer the steak to plate and let stand for 5 minutes before carving. Cut the steak across the grain into thin diagonal slices, and serve with the marinade sauce.

Essence (Emeril's Creole Seasoning):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Giada's Amaretto Bread Pudding
*I used cinnamon challah & Sock it to Me cake instead of panettone

Pre-dolled up, right out of the oven

Ingredients:

Sauce:

• 1/2 cup whipping cream
• 1/2 cup whole milk
• 3 tablespoons sugar
• 1/4 cup amaretto liqueur
• 2 teaspoons cornstarch

Bread Pudding:

• 1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes (I cubed cinnamon challah and sock it to me cake instead of panettone.)
  
• 8 large eggs
• 1 1/2 cups whipping cream
• 2 1/2 cups whole milk
• 1 1/4 cups sugar
• *I toss in a handful of chocolate chips
  

Preparation:

To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)

To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)

Preheat the oven to 350 degrees F.

Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.

Super Suppers

I just had the most quixotic encounter with the wacky chef at lakewood's super suppers. I had no idea this place even existed until we got a free coupon in the mail :) so I stopped by after work and picked up a fabulous King Ranch Chicken dish that's bubbling in my oven as I blog this - yay. Check it out - they're a national concept, so chances are there's one near you, too :)

Grapefuit Greatness

I don't know why, but I've been craving grapefruit every day for the last couple of weeks. I did a little reading online to make sure 1 to 2 a day is okay (it's actually not okay for people taking cholesterol-lowering drugs), but for me, it's all good and I love 'em - so juicy, crisp & refreshingly tart.

Women's Day has this to say about grapefruit:

"Whether sliced in half and sweetened with a sprinkle of sugar, squeezed for fresh juice or tossed in a salad, grapefruits are no ordinary citrus. Packed with nutrients including vitamin C, folic acid and potassium, grapefruit also contains naringin, a compound which accounts for the fruit’s characteristic bitter flavor and which is often used to assist in weight loss. Additionally, pink grapefruit is relatively rich in antioxidants, while ruby-red grapefruit also contains lycopene, the phytochemical that helps reduce artery damage. So what are you waiting for? Here are a few recipes that should make it easy to mix this nutritious winter fruit into your daily diet, from a delicious Shrimp Avocado and Grapefruit Salad to the sweet Blushing Grapefruit Cupcakes."

Here are some great grapefruit recipes:

• Ginger-Grapefruit Granita

• Shrimp, Avocado & Grapefruit Salad
  
  
• Blushing Grapefruit Cupcakes

• Pink Grapefruit Spritzers

• Grapefruit Salad with Citrus Dressing

• Jicama-Grapefruit Salad
  
  
• Chicken with Ruby Grapefruit and Cranberry Salsa
  
  
• Three Citrus Granitas
  
  
• Green Salad with Cranberry Vinaigrette

Thanks Tonny, for bringing us Texas Ruby Reds from the Valley!

40 Clove Chicken & Sauteed Spaghetti Squash

Here's a yummy version of 40 Clove Chicken from the Barefoot Contessa, Ina Garten, and Herbed Spaghetti Squash with garlic, grape tomatoes & parmesean. We're 2 weeks away from our new house & kitchen, so more to come once we unpack. :)

Texas Caviar

Oh, Our Merry Mousse has been a sad little site since Jen & I created it last May! For starters, right after we started this online recipe collection, Troy & I moved back to Dallas after 2 years in Philly, and spent the majority of the summer traveling and enjoying other people's recipes, not our own :) AND, we've been living with my sweet parents since then while we rehab our new home, so all of our culinary gadgets, pots, pans, dishes, my very-much-missed-knives, and cookbooks have been in storage in New Jersey. Jen and her wonderful husband Hans moved to San Francisco in May, traveled, and planned an amazing wedding, and so I am hopeful 2009 will get us both back in the kitchen cooking again!

In the meantime, here's a simple Texas Caviar dish I kinda made up as I went for a game night with friends on New Year's. One must eat their black eyed peas for good luck on New Year's, right? :)

Ingredients:

• 2 cans rinsed & drained black eyed peas
• red, orange, and yellow sweet peppers diced
• 1/2 red onion diced
  
• 1/2 jar chopped sun-dried tomatoes
• 6 pieces of crispy bacon crumbled
• 1/2 cup of crumbled feta cheese
• 2 Ts chopped cilantro
• 2 Ts chopped flat leaf parsley
• 2 Ts balsamic vinegar
• 1/3 cup extra virgin olive oil
• Squeeze of lime
  
• Salt, pepper, garlic salt and red pepper flakes to taste

Preparation:

Dice/Chop all veggies. Prepare bacon and crumble. Fold veggies, bacon, and feta together. Whisk balsamic, olive oil and salt/pepper/red pepper flakes & garlic salt (to taste), and a squeeze of lime together and dress the salad. Serve with tortilla chips.

Roasted Butternut Squash

This post is way overdue - I made Michael Chiarello's Roasted Butternut Squash puree with a rosemary & sage brown butter for Thanksgiving (molasses & balsamic made it tangy).

Check out the video instruction & see what you think. We enjoyed these as a "sweet potato" substitute, but I'm a little slow to recommend changing traditional Thanksgiving tastes when people expect certain nostalgic flavors ("where are the marshmellows?") *try it and decide for yourself :)

Steak & Papas Fritas Salad

This salad came together while we were watching a Texas football game - Troy was making margaritas and so I thought a steak & papas fritas salad might be nice. We love grilling onions & peppers and I diced & seasoned potatoes and added them to the grill to get them crispy, as well. Any addition/deletion of veggies (mushrooms?) would be great... I recommend crumbling queso fresco atop, as well. *I didn't have any cilantro, but perhaps that would have been nice with a squeeze of fresh lime :)

Ingredients:

• Marinated, grilled & thinly sliced steak
• 1 yellow onion
• 1 small diced potato
• 2 roma tomatoes
• 1 cup chopped broccoli
• 4 ribs biased cut celery
  
• 1 cup queso fresco
• 5 cups mixed greens
• olive oil, fresh lime juice, balsamic, etc, or any vinaigrette of your choice
• kosher salt and fresh pepper
  

Preparation:

Marinate and prepare your steak as you wish - I use steak seasoning, balsamic vinegar and olive oil and grill the steaks to medium. (For fabulous steak preparation advice, see Jen's post.) Slice onion into thin crescent shapes and toss with diced potatoes, olive oil and steak seasoning. Grill veggies. Dice tomato, cut broccoli & celery. Toss veggies with mixed greens and queso fresco or feta cheese. (*Broccoli & celery happen to be what I had on hand, and I like to get as many veggies into us as possible, even if they don't always "go"... you can add or omit as you wish.) Add in warm grilled onions, diced crispy potatoes and toss. The flavors from the grilled onions and potatoes create enough of a "dressing" for the salad, but feel free to enhance with a squeeze of fresh lime juice or olive oil, or whatever vinaigrette you prefer.... Serve with grilled steak and a margarita!

Parmesan Pecan Encrusted Trout with Grilled Veggies & Sauteed Spinach

We love trout and this easy parmesan pecan encrusted version was really enjoyable with grilled zuchini, peppers, onions and sauteed spinach.

Ingredients:

• 4 trout fillets
• 1 cup lightly toasted pecans, chopped
• 1 1/2 cups Italian bread crumbs
• 1 cup shredded parmesan cheese
  
• 4 tablespoons chopped parsley leaves
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1 tablespoon chopped rosemary leaves
• butter to dot the trout

• 3 zucchini
• 1/2 orange bell pepper
• 1/2 red bell pepper
• 1/2 yellow bell pepper
  
• 1 red onion
  
• 6 cups fresh spinach
• 1 clove minced garlic
• extra virgin olive oil

Preparation:

Heat oven to 375. Heat grill pan to medium high. Cut the zucchini, onion, and peppers in large chunks and toss in extra virgin olive oil, garlic salt and fresh pepper; set aside in a bowl. Mix pecans, bread crumbs, parmesan, parsley, rosemary, salt & pepper in a shallow dish. Gently bread the trout filets in the bread mixture, pressing into the trout. On a foil-lined baking sheet, lay the trout skin side down and dot with butter. Begin grilling the veggies on the grill pan, allowing them to caramelize and get good color before tossing. Bake the trout at 375 for ~9 minutes or until flesh is white and flaky. While trout is the oven, saute garlic and spinach. Serve trout with veggies and spinach and enjoy.

Rustic Pasta

Wow it's been a long time since we've posted any recipes! Life is busy, but we all have to eat, right? Here's a quick rustic pasta dish we enjoyed recently, and the ingredients list below is very flexible, so use what you have :)

Ingredients:

• 1 lb of linguini
  
• ~2 pints of grape tomatoes
• 2 cloves fresh garlic
• 1 sweet yellow onion
• 1 cup diced pancetta
  
• 6 cups fresh spinach
• 2 cups white wine
• extra virgin olive oil
  
• red pepper flakes
  
• kosher salt
  

Preparation:

Boil water for pasta; once boiling, salt well to season. In a saute pan, saute pancetta, diced yellow onion, garlic, and red pepper flakes to taste in a 1 Tbl extra virgin olive oil until onion is soft, being careful not to burn the garlic. Toss in diced grape tomatoes and cook for a couple minutes. Season with kosher salt. Add white wine and simmer. Cook pasta and once it's al dente, add pasta to the tomato sauce. Wilt in spinach and toss well. Serve with rustic bread and/or shaved parmesan.

Markee's Cream Cheese Cookies

My dear friend Markee passed along her cream cheese cookie dough recipe and I tried it recently with cinnamon, pecans & raisins. Markee's cookie dough recipe is simple & delicious, and she recommends adding various ingredients based on the season.

Ingredients:

• 1 cup real butter, room temp
• 1 8 oz. pkg. cream cheese, room temp
• 2 cups sugar
• 1 pinch of salt (*added by me)
• splash of vanilla (*added by me)
  
• 2 cups flour
• 2 cups of whatever suits you! (cinnamon, raisins & pecans pictured above)
  

Preparation:

Preheat oven to 325. Cream butter and cream cheese. Add a pinch of salt. Add the sugar and beat for at least 3 minutes (that is key). Stir in flour by hand. Add 2 cups of "whatever" (for example, white chocolate chips, cranberries and macadamia nuts). Drop by teaspoons onto cookie sheet and bake for 15 min. Cool on wire racks.

Markee's suggestions:

For Fall: add cinnamon, 1 cup raisins, 1 cup pecans
For Christmas: add 1/2 cup macadamia nuts, 1/2 cup cranberries, 1 cup white choc. chips

For Summer: add lemon juice & lemon zest to the batter (not 2 cups of anything exactly) just some lemon juice and zest to taste. Then, drizzle with powdered sugar and lemon juice mixture.

*I just made these a second time with chopped up kitkats (1 cup, about 6 packages of mini-halloween sized) and 1 cup of milk chocolate chips... really yummy!

Hatch Chile Everything!

it's central market's hatch chile festival again! i look forward to this every summer, and this year we've enjoyed green chile everything! troy brought home some green chile salsa and a hatch pepper apple pie! the green chile apple pie was awesome - the chiles' heat was such a nice compliment with warm baked apples, cinnamon and bluebell vanilla ice cream... we love texas-based central market... they even have chocolate hatch pepper gelato right now, check it out :)

Basil & Mint Pesto Pasta

We love pesto in our house! Here's a quick and easy basil & mint pesto recipe i like to serve with spinach pasta or sautéed shrimp. I clipped the mint & basil from my pot on the back porch, nice to have for summer... we enjoyed the pesto over pasta with grilled steaks & a Wente Cabernet.

Ingredients:

• 3/4 cup fresh basil
• 3/4 cup fresh mint
• 1/3 cup pine nuts toasted
• 1 clove garlic
• 1/3 cup extra virgin olive oil
• 1/3 cup fresh grated pecorino romano or parmesan cheese
  

Preparation:

Boil water for spinach pasta. (I use fresh spinach pasta from the refrigerated section at the grocery store.) Salt pasta water & cook for a couple of minutes until al dente. In a food processor, pulse garlic, basil, mint and toasted pine nuts until fine. Slowly pulse in extra virgin olive oil until a paste-like consistency. Spoon mixture into bottom of a large bowl and gently fold in cheese. Salt & pepper to taste. Place hot pasta atop pesto mixture and gently toss, adding pasta water as necessary. *Sauté shrimp and toss in pesto for an alternative with protein.

Brown & White Walnut Bars

This bar cookie is similar to my dear friend Markee's - (*Her yummy recipe is with my coobooks in storage, so I concocted this one!) The idea is easy and I find it's nice to have quick bar cookie ideas on hand, plus it can be adapted several ways depending on what kind of goodies you happen to have; vary the toppings with coconut, toffee, peanut butter chips, slivered almonds, pecans, you name it.

Ingredients:

• 1 yellow cake mix
• 2 eggs
• 1 cup brown sugar
• 1/2 cup butter
• 2/3 cup milk chocolate chips
• 2/3 cup white chocolate chips
• 1/2 cup walnuts

Preparation:

Preheat oven to 325. In a mixer, combine cake mix, brown sugar, eggs, and softened butter. Grease a 9" x 13" baking dish and spread batter to edges of dish, about 1" thick. Sprinkle walnuts, milk and white chocolate chips and gently press into batter. Bake at 325 (convection if possible) for ~30 minutes. *The mixture may still look a little soft in the middle, but go ahead and pull it out and allow it to cool completely. You want the bar cookies chewy, and they'll continue to firm up even after you pull them out of the oven. Cool & cut.

Cheddar Corn Dip

I came up with this cheddar corn dip while chatting with mom in the kitchen today. I think my Aunt Rosie was the genesis a couple years ago when she told me about a "cheddar dip" of sorts... With cheese, corn, green chilies, olives, cumin, cilantro & sour cream - how can you go wrong? :) I'm sure you could add or subtract veggies to your liking, but it's delicious as-is and works great with tortilla chips, crackers, or spread on toast points.

Ingredients:

• 2 large cans of corn
• 4 cups shredded Mexican or cheddar cheese
• 3 stalks celery, small dice
• 1 large jar of pimentos
• 1 small can of chopped green chilies
• ~20 black olives, small dice
• 1/2 cup mayonnaise
  
• 1 cup sour cream
• 1 tsp cumin
• 1 tsp kosher salt
• 1/2 tsp cracked pepper
• fresh cilantro to taste and garnish (about 2 Tbs, chopped)
• *1/2 cup crumbled bacon could be nice!
  

Preparation:

Mix it all together!

Avocado, Tomato & Feta Salad

It's fun to eat fresh veggies! And just about any combination of additional veggies would improve this simple recipe. As is, this quick summer salad is well-balanced with vitamins & nutrients, and essential fats. Creamy avocado satisfies a hungry tummy & makes for a wonderful rich dressing.

Ingredients:

• 1 ripe haas avocado, large dice
  
• 1 cup sliced grape tomatoes
• 1 cup sliced celery
• 1 cup small diced, gently blanched broccoli
• 4 oz. cubed feta cheese
  
• 1/4 cup extra virgin olive oil
• 1/2 tsp salt
• 1/2 tsp fresh ground black pepper
• juice of 1 lemon or lime
• *could also add black beans, fresh corn, sliced okra, red bell pepper, etc
  

Preparation:

Combine veggies in a bowl. in a smaller bowl, whisk olive oil, lemon/lime juice, salt & pepper to create a vinaigrette. Drizzle over veggies and gently toss so as not to break up the avocado too much. Gently toss in feta & enjoy! We also like this with cool cottage cheese.