Summer weather calls for easy summer flavours. The other day I read an article indicating that North Americans get most of their "phytonutrients" from sources that are not as rich as they could be. One of the switches they recommended was to eat more papya instead of oranges, so last time I was at the store I went and bought me a papya. What to do with a papya though.... Well, mangos were on sale as well, and I regularly get avocado and feta, and that's all this salad takes! It tastes so tropical and fresh, and the saltiness of the feta keeps it from being too sweet. This is the way summer should taste, and this is the amount of time summer cooking should take. I plan to have this with fish next time I BBQ.
Showing posts with label recipe: avocado. Show all posts
Showing posts with label recipe: avocado. Show all posts
Wednesday, May 12, 2010
Mango & Papya Salad
Wednesday, April 28, 2010
Prawn Sandwich
Dear British Soccer Fans,
I don't know why I am supposed to feel dissed when you call me a "prawn sandwich eater." I get that it basically means I am hoity toity, but really, who wouldn't want to sit in the nicer seats at the game, and more importantly, who wouldn't want to eat prawn sandwiches. Prawns are delicious. I think I will make myself a prawn sandwich right now.
Sincerely CourtJ
I seriously eat tons of prawn sandwiches. I always keep frozen uncooked prawns in the freezer because they take seconds to defrost, and so I can make myself a meal that feels fancy - because it has seafood in it - without having to do advance planning. For me a prawn sandwich is made up quite a lot like a tuna sandwich. I make up a "salad" with the prawns, some finely diced onion, peppers and mayo, and then layer the salad with other fixings to make an open faced sandwich that I warm up. Today's had goat cheese, finely sliced tomato and avocado. It's nice that something so easy to make can feel like such a treat!
Tuesday, June 23, 2009
A Lunch Wrap
In making the mushroom bruschetta for our 100 mile themed book club evening, it is almost impossible to judge how much of the mushroom mixture you will need to top the baguette slices. I always error on the side of having too much, knowing that I won't have any trouble using the mushroom mixture for lunch later (like with my creamy mushroom tarts where I spread the filling on toast - yum!). I used a number of the other ingredients I picked up to have a nice "local" lunch, and then I added in some not local at all avocado because I love it.
Wrap:
One large pita (I picked this one up at Elsalfi Bros. Mediteranian market - a fantastic independant grocery! and the pita is made in Edmonton at a restaurant on the South side)
One bunch of spinach picked from garden and washed
Fairwinds Farm goat cheese - as much as you can!
Half an avocado sliced (not local, but delicious)
Left over mushroom mixture
I threw the above all together and it made a great pita to eat on a sunny afternoon on my patio. It feels so much easier to eat healthy when the sun is shining doesn't it?
Friday, February 13, 2009
"California" Flatbread
I still feel like I just returned from California (I know, I know, it's time to let go), so I decided to invent a new flatbread. In the tradition of calling anything with avocado the "California" version of that thing (California pizza, California burger, California chicken sandwich, etc....) this shall be dubbed the California Flatbread. It is quite a lot different from my standard "roast/preserved Italian veggies, goat cheese and pesto" flat bread and my "mango brie" flatbread, but clearly had a cuter name, and is a good addition to my usual lunchtime repetior.
As with all flatbreads, this one is just a fun group of toppings piled on a pita, or in this case some leftover naan bread, and then warmed up so that I feel like I am getting a hot lunch.
The base is just pesto (look at how much pesto restraint I exercised!), sundried tomatoes and artichokes (other ingredients that help support the random "California" label).
On top, I layer thin slices of feta cheese, avocado slices (the more the better), and a tiny bit of grated mozzarella cheese so that there is something to melt. Five minutes in a 350F oven, and voila! Lunch!
Friday, December 26, 2008
My Favourite Avocado Salad
After many days of eating like a pig, I really felt like having a salad today. This is my favorite salad of all time. It has evolved from the Joey's Diva (Viva now?) salad, but at this point it only has a couple of the original ingredients. I frequently serve it over top of whatever salad greens are in season, but having been by the grocery store the other day, there were not any appealing looking greens to be had. No worries though, the greens are mostly filler anyway.
Avocado Salad (a large salad for one):
1 avocado chopped
1 small pear chopped (apple could substitute for a more crisp taste)
3 dried apricots finely chopped
1 tablespoon toasted pine nuts
feta to taste
Optional: crispy warm bacon bits (make them, do not shake them out of a container)
To toast the pine nuts, place them on a baking sheet on "broil" and keep an eye on them until they start to brown. This will only take seconds. Top the salad with a drizzle of olive oil and a drizzle of balsamic vinegar.
I am not the kind of person that will eat a pile of greens all by themselves. For me to eat a salad, I like to have some cheese in it and/or nuts and/or meat. With this one, if I throw the bacon bits on it, I get all three. If you are serving this salad at a dinner party, do not make it too far in advance or everything will brown.
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