Avocado, Feta & Cherry Tomato Salsa Flatbreads

Recipe adapted from Food and Wine

1. 
   
2. 2 cups cherry tomatoes, quartered
3. 1/2 cup extra-virgin olive oil, plus more for brushing
4. 1 small shallot, minced
5. 1/3 cup chopped cilantro
6. 1 1/2 tablespoons red wine vinegar
7. 1/4 teaspoon crushed red pepper
8. Kosher salt
9. Black pepper
10. All-purpose flour, for dusting
11. Pizza Dough - store bought or homemade
12. 4 ounces feta cheese, crumbled
13. 1 Hass avocado, peeled, pitted and thinly sliced

1. In a bowl, toss the cherry tomatoes with the 1/2 cup of olive oil, shallot, cilantro, vinegar and crushed red pepper. Season the salsa with salt and black pepper. This can stand at room temp for several hours.
2. Light a grill. On a lightly floured work surface, press and stretch each piece of dough to an 8-inch oval and brush with olive oil. Grill dough over moderately high heat, turning once, until puffed and lightly charred, 5 minutes. Transfer to a work surface. Spoon the salsa over the flatbreads and top with the feta and avocado. Cut the flatbreads into wedges and serve .

Tomato and Basil Risotto

Recipe from New York Times

7 cups chicken or vegetable stock
2 tablespoons olive oil
1/2 cup minced onion
Salt to taste
2 garlic cloves, minced
1 pound tomatoes, grated
Pinch of sugar
1 teaspoon fresh thyme leaves
1 1/2 cups Arborio rice
Salt and freshly ground pepper to taste
1/2 cup dry white
1/2 pound additional sweet ripe tomatoes, finely diced (about ¾ cup)
1/4 cup slivered fresh basil
1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces)

1. Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.

2. Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.

3. Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.

4. Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Pasta with Anchovies, Garlic, Chiles and Kale

Recipe from NY Times

1/2 pound pasta

3 tablespoons good olive oil, more for drizzling

1/4 to 1/2 teaspoon crushed red chile flakes, to taste

2 to 4 fat garlic cloves, smashed and peeled

2 tablespoons drained capers

4 anchovy filets

1 small bunch kale, chopped (or use 3 large handfuls chopped kale)

Black pepper

Squeeze of lemon, optional

Grated pecorino or Parmesan cheese, for serving (optional)

1. Bring a heavily salted pot of water to a boil. Cook pasta until al dente. Drain.

2. Meanwhile, heat oil in the largest skillet you have. Add chiles and a pinch of salt and toast until golden, 1 to 2 minutes.

3. Add smashed garlic, capers and anchovies. Let cook until everything is golden, the capers look crisp around the edges and the anchovies have dissolved into the oil, about 3 to 4 minutes. (You can help anchovies dissolve by mashing them with a wooden spoon as they cook.) Add kale and 2 tablespoons water and sauté until kale wilts and cooks in the pan and is well coated with oil, about 5 minutes. You might have to add more water if the water evaporates before the kale finishes cooking.

4. Add drained pasta and toss well. Add more salt if necessary and plenty of black pepper, and serve drizzled with more oil and a squeeze of lemon if the dish needs a lift. 

Eggs Baked in Avocado

Recipe from Serious Eats

4 avocados
8 eggs
2 limes
Kosher salt and freshly ground black pepper
Chopped cilantro
Sliced scallions
Sliced chilies and/or salsa o
Warm flour or corn tortillas



Adjust oven rack to middle position and preheat to 450°F.


  Cut each avocado in half and remove the pit. Using a spoon, scrape out the center of each halved avocado so that it is large enough to accommodate an egg. Squeeze lime juice over the avocados and season with salt, then place on baking sheet. Break an egg into the center of each avocado. Don’t worry if some of the white spills out as long as the yolk is intact.


 Bake in the oven until whites are set and yolk is runny, about 10 to 12 minutes. Remove from oven and garnish with cilantro, scallions, and chilies or salsa. Serve with warm tortillas. 

Roasted Cauliflower with Red Chile, Cilantro & Lime

Recipe from REM Cooks

1 large head cauliflower
3 cloves garlic, minced
1 Tbsp chile powder
1/2 tsp crushed dried red chile
1 tsp cumin seeds toasted and ground
4 Tbsp olive oil
1/4 cup cilantro leaves, chopped
1/2 lime, juiced
Salt to taste

Preheat oven to 325 F. Separate the florets from the cauliflower.  Put them in a bowl with the garlic, chile powder, crushed chile, cumin, salt and olive oil. Toss gently to mix and coat well. Spread the seasoned cauliflower in a roasting pan. Roast 1 to 1-1/2 hours or until tender, stirring occasionally. When done, remove from oven. Dress with lime juice. Finish with chopped cilantro leaves.

Beet and Potato Salad

Recipe from New York Times

Yesterday was 80 degrees––warm enough to make you long for summer...and ribs and potato salad and eating outdoors. That's just what we did. This amazing Beet Potato Salad uses yogurt instead of mayo. The Best-Ever Barbecued Ribs not only lived up to their name, but were ridiculously easy to make.

Tuscan White Bean Soup with Sage

Recipe from La Buena Vida

This is a very simple recipe. Plan ahead because it's necessary for the veggies to simmer for a bit––but well worth the wait. Enjoy!

Peeta's Stuffed Cheese Buns

Recipe from Yammie's Noshery 

Lauren made these buns-of-glory today and brought them over while still warm.  How lucky am I? They were just as delicious as they look.  Simple ingredients and easy to make. 

Spiced Black Bean, Grilled Avocado and Goat Cheese Tacos

Recipe from Naturally Ella

Super easy and super delish. Who knew grilled avocado could be so good! Can't wait to try it in other recipes...salads, guacamole, salsa, sandwiches.

No-Bake Energy Bites

Recipe from Gimme Some Oven

New favorite snack! Oatmeal, coconut, peanut butter, wheat germ, honey and vanilla––great for breakfast, too. We like substituting sunflower seeds (or any favorite nut) for the chocolate chips. 

Crunchy Vietnamese Cabbage Salad with Pan Seared Tofu
Recipe adapted from The New York Times

A great tasting salad that makes for delicious left-overs the next day.

3-1/2 tbsp. soy sauce

2 tsp. brown sugar

2 tsp. Asian fish sauce
Juice & zest from one lime

Half a jalapeño, seeded & minced

1 clove garlic

4 tbsp. oil

1/2 pound extra-firm tofu, cut into 3/4-inch thick pieces

6 c. shredded cabbage

1 large carrot, grated

1/3 c. coarsely chopped, roasted salted peanuts

2 tbsp. chopped cilantro, plus more for garnish

Make vinaigrette by whisking together 2 tbsp. soy sauce, brown sugar, 1-1/2 tsp. fish sauce, lime juice and zest, jalapeño and garlic. Whisk in 3 tbsp. oil.

Pat tofu dry with paper towels. Heat 1 tbsp. oil in skillet until shimmery. Add tofu and cook about 3 minutes without moving, until golden brown. Flip and cook 2 more minutes. Transfer to paper towel. In a small bowl, whisk 1-1/2 tbsp. soy sauce and 1/2 tsp. fish sauce. Move tofu to a cutting board and brush both sides with the mixture.  Cut into bite size pieces.

In a large salad bowl, toss cabbage, carrot, peanuts, cilantro, tofu and vinaigrette. Garnish with more peanuts and cilantro. 

Avocado and Corn Salsa

Recipe from Epicurious

Outstanding salsa or delicious side dish with tomatoes, sweet corn, jalapeños.lime and cilantro –– perfect for summer. 

The Best Roasted Tomato Soup with Tomato Parmesan Croutons

Recipe by Helene from Tartelette and featured on Cup O Jo

The recipe is ridiculously easy and ridiculously good. Best part: the freshness of the tomato soup combined with the garnish of cooled cherry tomato/parmesan croutons.  Can't image what this will taste like with summer tomatoes. It's already on the favorites list! Note: Only alteration to the recipe was using chicken or vegetable stock instead of water (flavor vs no flavor). 

How to Make a Better Caesar Salad

Recipe from Gilt Taste

Caesar Salad artfully prepared. This recipe--and its tips--elevates the classic to perfection in balance and flavor. We've tried lots of Caesar recipes and this, by far, is the best. Thank you Karina for posting this on your amazing blog:  Dreaming of Palm Trees.

Asparagus and Lemon Risotto with Arugula

Recipe from Veggie Belly

The lemon and arugula really make this dish. The recipe also has some great risotto-making tips.

Cumin Seed Roasted Cauliflower with Yogurt, Mint and Pomegranate

Recipe from Smitten Kitchen

This is so delicious – and I did not even have the mint and pomegranate! The combination of roasted cumin, yogurt and feta make this...well, let's just say, I ate the entire dish myself! Yikes. 

The Ultimate Mac & Mornay

Recipe from The Kitchn

One more for the mac & cheese file.  Highlight: this one uses a combination of Parmesan and Raclette–a Swiss wonder-cheese (available at Trader Joes).

Raclette is also amazing:

 on toast with arugula and a poached egg––or best ever––served Swiss style, using a Raclette Grill.

Orecchiette with Greens, Mozzarella and Chickpeas

Recipe from Food & Wine

The chickpeas are deliciously unexpected. I recommend adding extra––extra mozzarella too! 

Three-Grain Pilaf with Almonds and Shiitake Mushrooms

Recipe adapted from Union Square Cookbook

1/4 c. wheat berries

1 T. butter

1/4 c. wild rice

1-1/2 c. water

1/4 c. white wine

1 bay leaf

1/8 tsp. kosher salt

Fresh ground pepper

1/4 c. basmati rice

1 c. shiitake mushrooms

1/3 c. coarsely chopped almonds

4 scallions, thinly sliced

1. Soak wheat berries in water for 1-2 hours. * 

2. Melt half the butter in a 2-quart saucepan over medium heat. Add wild rice and wheat berries; stir well to coat grains. Add the water, white wine, bay leaf, salt and pepper. Bring to a boil. Cover, lower heat, and gently simmer for 30 minutes. 

3. Stir in basmati rice and return to a simmer. Continue cooking, covered, without further stirring, for 20 more minutes. Remove from heat and allow to finish steaming, covered, while you prepare mushrooms and almonds.

4. Heat the remaining butter in a large skillet over high heat and saute the shiitake mushrooms until softened, 3-4 minutes. Toss in almonds and cook 3-4 minutes. Stir in scallions and cooked grains. (You can prepare this mixture ahead of time.)

Serves 4

* I have skipped this step if I did not have time and it was fine. 

Israeli Couscous and Tomato Salad with Arugula Pesto

Recipe from Food and Wine

Great salad that gets even better as a leftover. The arugula pesto is delicious. Note: Since pine nuts seem to be the price of gold these days, we used walnuts as a substitute.