Broccoli Salad with Avocado

This is such a simple supper that I have made it twice in two weeks. With the weather getting warmer, it keeps the kitchen cool and gets some raw goodness into our bodies. It's also the perfect combination of crunchy and smooth.

Ingredients
1 Tablespoon whole grain mustard
juice of 1 lemon
4-5 Tablespoons extra virgin olive oil
1-2 teaspoons honey
1-2 bunches broccoli crowns, chopped
1-2 carrots, chopped
1-2 celery stalks, chopped
red onion to taste, chopped
1 can tuna, drained
1/4 cup raw almonds, dry roasted in skillet
1-2 avocado, sliced

Directions

1. Combine first 4 ingredients in a jar with tight fitting lid, shake mightily, and set aside to let the flavors infuse.
2. Place next 5 ingredients in a medium bowl and toss.
3. Taste dressing and adjust.
4. Pour appropriate amount over salad. Toss to coat.
5. Top with almonds and avocado slices.
6. Enjoy!

Lemon, Basil Pesto Meal (No heat involved)

It's almost too hot lately to keep the computer running, but I'm sacrificing for the 3 folks who read this blog with a dinner I surprised myself with just last night. It's pretty quick and definitely cool, which we need on these 105 Heat Index days.

I have modified my pesto slightly to include some salad greens. The reason is 2-fold:

1. It keeps the pesto green.
2. It gets salad greens in my child without complaint.

The meal is enough for two generous servings, but quantity of ingredients can easily be increased to serve more. The pesto made enough for the meal several times over. Or just to dip with crackers or slather on bread for an appetizer.

Ingredients for Pesto
1-2 garlic cloves, peeled
1/4 cup pine nuts
juice of 1 lemon
1/4-1/3 cup olive oil
1/2 salad spinner filled with fresh basil, parsley, and salad greens
sea salt to taste

Directions for Pesto*--put all ingredients in a food processor and turn it on. Taste and adjust seasonings.

Ingredients for Meal
1 can tuna, drained
1 summer squash, washed and cut into chunks
5-8 grape tomatoes, washed and quartered
Pesto to taste
Salad greens

Directions for Meal--put tuna, squash, and tomatoes in a bowl. Add pesto and toss to coat. Serve over salad greens.

*I love having extra pesto around for a quick salad side. Try putting on chopped summer squash or mix with tomatoes and feta or add to lightly steamed carrots. Simple and fast, and the taste is divine!

Red, White, and Blue Dinner

Love this simple dish to celebrate the 4th (how many red, white, and blue meals can there be?), AND I didn't have to turn on the heat producers in my kitchen, AND my husband thanked me for not only a great meal, but also minimal kitchen clean-up. Set yourself up for a yummy holiday with this one!


Ingredients
Couple of peaches, skin removed or a healthy chunk of watermelon, seeds removed
A vine ripe, luscious tomato, diced
A sprinkling of blueberries
A bunch of fresh basil leaves, finely chopped (this is the key ingredient--don't skimp)
1 can of chunk, white tuna, drained
Olive oil and rice vinegar to taste
Sea salt to taste
Salad greens (optional)


Directions

1. Combine everything in a bowl (NOTE: I cut peaches over the bowl to be sure to catch all the sweet juice).
2. Toss to coat. 
3. Taste.
4. Adjust seasoning.
5. Enjoy (cue patriotic music and fireworks)!

Pleasantly Pleasing Pasta

I'm working diligently this week and next cleaning out my freezer, fridge, and pantry. The project is long overdue, but something I like to try to do a couple of times a year, especially as seasons change. So last night I dug deep and threw together a pasta salad--from ingredients I had in the house--and it came out quite yummy.
I'll organize the ingredients by where I found them, but don't really have measurements or how much--I just used what I had.

For the Dressing:
I made a basic vinaigrette with ume plum vinegar, olive oil, and whole grain mustard. In the end I squeezed lemon over the salad, too, and in hindsight probably should have made a lemon vinaigrette, but the ume plum vinegar is one of my faves, so I use it every chance I get.

From the Freezer (finding more good stuff here):

• about a cup of corn 
• about a cup of green peas
• I tossed these with the hot pasta and let them thaw while the pasta cooled.

From the Fridge:

• couple of carrots, chopped
• some celery, chopped
• some chives, chopped
• some red onion, chopped
• a handful of kale, finely chopped (great way to add greens to just about anything)
• slivered almonds sprinkled on top

From the Pantry

• Eden Organic whole grain pasta (I always have some on hand--it's good stuff!)
• 2 cans tuna
• salt and pepper to taste

From the Heart:
Lots of Vitamin L(ove)!