charred broccoli gaucamole

did you guys see the controversy in the news about adding peas to your guacamole? long story short is that the new york times posted a guacamole recipe that included peas. seems harmless to me. apparently not! america was outraged - even president obama commented on the matter! totally ridiculous in my opinion, especially since i'm currently obsessed with this charred broccoli guacamole i've been making once per week for the last month.

i first saw the recipe in a magazine while getting my hair done. i took a quick picture of the article - realizing later i only clipped a picture of the ingredients - not the directions. i couldn't find the recipe again online, so i just sort of winged it. 

easy dish, endless possibilities, and hello to more veggies! YUM.

recipe adapted from real simple

ingredients

1 large bunch of broccoli, cut into florets

1 jalapeno, diced

2 ripe avocados, pitted and peeled

1/2 cup chopped red onion

3-6 tablespoons fresh lime juice

1/4 cup chopped cilantro (if desired)

kosher salt

pepper

tortilla chips for serving

directions

1. heat grill to high.

2. place broccoli florets on grill pan, and grill for roughly 10-15 minutes until soft and charred. 

stir a couple times. remove from grill and cool.

3. meanwhile, mash avocados, jalapenos, onion, and cilantro (if using). 

add salt, pepper and lime juice to taste.

4. once charred broccoli is cooled, chop finely. 

add broccoli into gauc mixture. mix well.

5. serve with chips.

green beans with smashed tomato vinaigrette

i love summer and i love summer meals. simple and usually taking place at the park. 

recently i was desperate to find a salad to add to my standard picnic fare (read: cheese, 

crackers, meets, nuts, blueberries, wine). i knew i needed to find something that transports 

easily and can be eaten cold or at room temp. this recipe was the perfect find.

the green beans definitely feel like a bit of a throwback - to those soft canned green beans i used to eat as a child. but there is something delicious about the beans, with a homemade smashed tomato dressing (which, by the way, would be great on any salad!) simple and a great addition to any picnic. 

(it shouldn't surprise you that i substituted basil for the mint, but i'm sure either would be delicious.)

recipe via date night in

ingredients

3/4 pound green beans, trimmed

1 1/2 tablespoons olive oil

1 teaspoon freshly grated lemon zest

1 1/2 tablespoons freshly squeezed lemon juice

1 garlic clove, roughly chopped

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 cup low-sodium chicken or veggie stock

vinaigrette ingredients

1/2 cup cherry tomatoes

2 teaspoon red wine vinegar

1 tablespoon freshly squeezed lemon juice

2 tablespoon olive oil

2 tablespoon chopped fresh mint or basil

1 scallion, thinly sliced (white and green parts)

1/4 teaspoon kosher salt

flake salt, for finishing

directions

1. combine green beans, olive oil, lemon zest, lemon juice, garlic, salt, pepper, 

and stock in large skillet over medium-high heat. bring mixture to a boil and then 

reduce to a simmer. cover and cook for 30 minutes, or until soft.

2. uncover and cook for 10 more minutes, over medium-low heat, 

stirring occasionally, until the liquid is reduced and coats beans.

3. meanwhile, in a medium bowl, add the tomatoes and squish them between your fingers

inside the bowl, or mash with a wooden spoon (being careful not to make a huge mess). 

the juice will help create the vinaigrette while they still remain in large pieces. 

4. whisk in the red wine vinegar, lemon juice, olive oil, fresh herbs, and scallions. 

i placed my dressing in the fridge while my beans were still simmering.

5. toss the warm or room-temp green beans with the vinaigrette. 

can be served cold or at room temp. top with salt and pepper as desired.

ignore the tupperware.

i was planning this for a picnic at the park!

(technically a concert at chateau st michelle)

zucchini salad

i absolutely love kitchen gadgets and have
more than i can realistically fit in my kitchen.
things like ice cream makers, popsicle molds, my industrial sized
food processor, popcorn maker, salad spinner, garlic press and the like
line my shelves and make my cupboards jam packed.
we honestly barely have room for tupperware!

my new favorite gadget was a gift from a dear family
member for our wedding (you know who you are)

it's a SPIRALIZER!

a spiralizer is a little gadget that takes any sort of vegetable
and twists and cuts it into spaghetti-like strings.

and let me just say... i'm OBSESSED!
i've been using it with zucchini every couple of days to make the base
of a salad and then change up the toppings depending on the day.
best and easiest way to eat healthy! hello!

for more inspiration click here and here

here is my current fave recipe
dreamed up by moi!

makes about 4 large salads or 6 small salads
keeps well for leftovers!

ingredients

3 medium zucchini, spiralized

1 large pinch red chili flakes

1/2 cup fresh mint, chopped
1/2 cup fresh basil, chopped

1 tablespoon minced shallots

1 large lemon, zested and juiced

1/4 cup olive oil

1/2 grated parmesan
1/2 cup pine nuts, lightly toasted

salt and pepper

directions

1. place zucchini, chili flakes, mint, basil, shallot,
lemon juice and olive oil in a large bowl.

toss to combine and season with salt and pepper to taste.
top with desired amount of parmesan and pine nuts.

easy cucumber feta appetizer

because i love to cook

AND i'm slow in the kitchen

B and I often eat dinner post 8pm.

the problem is that both of us are hungry at 6pm.

coming up with easy appetizers has been a lifesaver for those days 

i want to cook for hours before putting dinner on the table.

these are my new faves, and SUCH a versatile little snack.

(we actually ate so many of these we weren't hungry until 10pm. LOL!)

recipe inspiration via bitedelite

ingredients

2 cucumbers

3 oz fresh feta

2 tablespoons fresh basil, chopped

salt and pepper

directions

there are two ways to make this delicious snack,

either in a boat style, where you scoop out the middle of the cucumber and fill it with goodies 

OR slice the cucumber like a little cracker and place the goodies on top (pictured above). 

i've made this snack both ways and thoroughly enjoy both. you pick your poison :)

for the boat style...

1. cut cucumber legnthwise and remove the seeds.

cut a small strip off the bottom of the cucumber half so it will sit level.

2. use the other half of the cucumber and dice into 1/4 peices.

combine diced cucumber with feta cheese, basil and salt and pepper to taste.

fill cucumber boats with the mixtures and sprinkle with more pepper.

for the cracker style...

1. slice 3/4 of one full cucumber into thin slices

(not too thin - you want them to be easy to pick up!)

2. continue with step #2 from above...

placing the mixture on top of your cucumber slices to serve.

3. enjoy!

kicking cucumber avocado salad

i'm going to confess two things to you:
1. i love a good salad
2. i get bored really easily

why should you care?
because i'm always looking for innovative
ways to create a new take on a salad.

this is my current fave.

a couple of notes on this recipe
*i don't love cucumber skin, so i roughly peeled mine
*use a slightly under ripe avocado
(it should still give a bit when squeezed, but feel relatively firm)
*don't be deceived by the sriracha in this recipe, it's not spicy at all.
(although you can add or subtract more to your liking)
*i found that this was delicious chilled, so if you have time,
pop it into the fridge for an hour or two

recipe via smitten kitchen

modifications by moi

makes 2 large salads or 4 side salads

ingredients

1 cucumber, washed and chopped into chunks

1 large avocado, chopped into chunks

2 tablespoons olive oil

juice of one lime

hot sauce (i used sriracha)

salt

cilantro to garnish

directions

1. combine cucumber and avocado in a bowl.

2. whisk together olive oil, lime and seasonings, adjusting to taste.

2. drizzle salad with dressing and garnish with cilantro.

yes, i doubled the recipe....
don't be alarmed my the multiples of my ingredients :)