From My Little Kitchen
Grilled corn, avocado and tomato salad with honey lime dressing
Egg Muffins ... easy & great for the whole week.
Dijon Ham & Asparagus Roll-ups :: 16 asparagus spears, cut down to about 3 1/2-inches with the head. 1 (8 oz) package refrigerated crescent rolls. 1-2 tablespoons Dijon mustard. 16 thin slices of ham. Yields 8 roll-ups. ||| Might substitute the ham with a smoked-turkey or rotisserie-chicken type deli meat. Leaving out the mustard (yuck) and adding in cheese because, DUH CHEESE!!!
Spicy Black Bean Pepper- 2 small peppers- any kind you’d like 1/2 medium sized onion, diced 1 clove garlic, minced 1 TBSP olive oil 1, 15 oz can black beans, drained and rinsed 1/4 cup water 2 tsp cumin 2 tsp chili powder 1/2 tsp smoked paprika 1/2 tsp salt pinch cayenne pepper for a little heat 1/2 cup sweet corn 1/2 cup shredded Colby Jack cheese, or any cheese you like fresh cilantro, salsa, and sour cream for serving
black bean stuffed peppers.
angel food cake, strawberries, chocolate skewers
I'm on vacation this week, so am pulling forward a few recipes from the archives that we've recently updated. This gorgeous Greek salad is one of them, originally posted in 2005. So pretty, isn't it? And perfect for the hot weather. ~Elise This Greek salad is a favorite of my father's to make during the summer. We usually have plenty of tomatoes and cucumbers growing in the garden, and all you have to do is toss in some red onions, olives, bell pepper, feta cheese, a few herbs, and some olive oil and vinegar and you have beautiful, cooling, fresh, Greek salad. Dad's Greek Salad Recipe Prep time: 15 minutes Tip from my mom: to take some of the bite away from the onions, after you chop them, soak them in a little vinegar or lemon juice. INGREDIENTS 6 Tbsp olive oil 2 Tbsp fresh lemon juice 1/2 teaspoon fresh chopped garlic 1 teaspoon red wine vinegar 1/2 teaspoon oregano 1/2 teaspoon dill weed Salt and freshly ground black pepper 3 large plum tomatoes, seeded, coarsely chopped 3/4 cucumber, peeled, seeded, coarsely chopped 1/2 red onion, peeled, chopped 1 bell pepper, seeded, coarsely chopped 1/2 cup pitted black olives (preferably brine-cured), coarsely chopped A heaping half cup crumbled feta cheese METHOD 1 Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.) 2 Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve. Yield: Serves 6.
Summer Squash Strata 3 medium zucchini or yellow crookneck squash (I used both), sliced into thin disks 1 Challah loaf (1 lb) cut 1-inch cubes or torn into small chunks 8 oz log of Chevre fresh goat cheese, broken into small chunks (or use TJ's Crumbled Goat Cheese) 2 Tbsp extra virgin olive oil, divided 1 medium yellow onion, cut in half and sliced thinly 1/3 cup Julienned Sundried Tomatoes 2 cups whole milk 6 large eggs 1/2 tsp salt 1/4 tsp ground black pepper 1/2 cup chopped fresh basil
My delicious version of a chix Tex-mex salad. Diced up chicken breast (I pre-cooked) with cherry tomatoes, avocado, corn, cucumber with my own dressing - spicy mojo sauce mixed with balsamic vinaigrette! Dress the salad and it comes to life!
Made from Scratch: chicken salad! Diced up celery, onions & tomatoes. I made the mini crusts out of Filo-dough. Perfect for a little summer lunch party.