Sunday, August 15, 2010

Cheap and Easy End of Summer Recipes

Here are a couple recipes I'm going to be trying in the next week or two. GREAT for those quiet lunches with girlfriends! :o)

Tomato, Onion, Avocado Salad
(sort of a spin off of the good ol traditional Italian Salad!)


* 3-4 fresh large tomatoes, sliced
* 1/2 red onion, sliced
* 2 avocados, peeled and cut into bite-sized chunks
* 1/4 cup chopped fresh parsley
* 1 garlic clove, minced
* 2 teaspoons dried oregano
* Red wine vinegar (a good, strong red wine vinegar)
* Extra virgin olive oil (the best quality)
* Salt
* Freshly ground black pepper

Place a layer of sliced tomatoes on a large serving platter. Arrange the slivers of red onions and the chunks of avocado over the tomatoes. Sprinkle with parsley, garlic, and oregano. Drizzle red wine vinegar and olive oil over the platter. Sprinkle with salt and freshly ground black pepper.

Serve immediately. Do not refrigerate.

Celery Salad (a favorite of mine, thanks to my mother in law!)

*4-5 Stalks of Celery, sliced
*2 ripened roma tomatoes
*1 can chick peas
*1/2 red onion, sliced
* Extra virgin olive oil (the best quality)
* lemon juice ( a staple in our fridge!)
* Salt
* Freshly ground black pepper

Throw the first 4 ingredients in a bowl. Drizzle the EVOO, lemon juice and s&p to taste.
Stir all together and you're done! A crunchy, fresh and very easy salad! Fills you right up! I've also thrown in a can of tuna or chicken salad to mix as well. Get creative, that's what real cooks do! :o)

Tomato, Cucumber, Purslane Salad Recipe

* 1 large cucumber, peeled, quartered lengthwise, seeds removed and discarded, then chopped
* 1 medium tomato, chopped
* 1 bunch purslane, thick stems removed, leaves chopped, resulting in about 1/2 cup chopped purslane
* 1 minced seeded jalapeno chile pepper
* 2-3 Tbsp fresh squeezed lemon juice
* Salt to taste

Combine all ingredients in a serving bowl. Salt to taste.

Mexican Green Bean Salad Recipe

Make sure to use the freshest green beans you can find. Good green beans should feel firm and should snap in half, not bend, when you try to bend them.

* 1 lb fresh green beans, strings removed, ends snapped off, cut in half into about 1 1/2 inch length pieces
* 1/4 cup onion, finely chopped
* 2 Tbsp lime juice or white vinegar
* 1 Tbsp olive oil
* 1/2 teaspoon sea salt
* 1/2 teaspoon dried oregano (Mexican oregano if you can get it)
* 3/4 cup packed, chopped cilantro
* 1/3 cup canned, pickled jalapeƱo chili peppers, sliced
* 1/3 cup chopped red onion
* 1/2 cup crumbled cotija cheese (salty Mexican cheese that resembles feta)
* 1/2 avocado, sliced or cut into inch long pieces
* 1 medium tomato, cut into 8 wedges, or a cup of halved cherry tomatoes

1 Bring a large saucepan of salted water to a boil. Add the beans and simmer until just crisp tender, about 5 minutes. Drain the beans and run cold water over them to cool them quickly. Drain completely.

2 Place beans in a large bowl. Gently mix in the the lime juice or vinegar, olive oil, 1/4 cup onion, sliced pickled jalapeƱos, sea salt, oregano and cilantro. Let sit for half an hour.

3 When ready to serve, gently mix in the chopped red onion and cotija cheese. Serve the avocado slices and tomato wedges on the side or mixed into the salad.

So I, obviously LOVE cucumbers, tomatoes, feta and avocado...tee hee! Hope these recipes inspire you to induldge in some healthy lunches and/or dinners! Thanks Simply Recipes for some great ideas!

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