One of my favorite parts of summer is the abundance of fresh fruits, veggies and herbs. For the past two years I have grown basil, cilantro and mint on my porch. It’s so fun to just walk out there and pick off what I need. If I had room for an entire garden I would grow more but, tis’ the life of a city girl.So instead, I go to the farmers market every Thursday at the Daley Plaza and load up on tomatoes, asparagus, fingerling potatoes, and more. This is easily the easiest recipe I have put on here, but that is kind of the beauty behind it. Nothing fancy, normal ingredients, and it can be ready in minutes.
Tomato, avocado and basil salad (serves 2 people)
- 1 ripe tomato (can use different kinds/colors)
- 1 avocado
- 6 basil leaves
- Optional: olive oil, balsamic vinegar
1. Wash tomato and basil leaves. Slice tomato in rounds, cut avocado and place on a plate with basil leaves. Sprinkle salt and/or optional additions and serve! Easy as pie!
I’m really sorry I haven’t been posting more regularly. We just found out we are moving in two weeks so we have been showing the apartment (meaning no cooking, keeping everything super clean, and eating out for every meal) but I plan on being a cooking machine this weekend and hope to have some new recipes to post soon! I have also been working on my other blog Little Miss 312 a lot. I think I under estimated how much work two blogs was going to be, but I promise to do my best
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Tomatoes are the unofficial fruit (yes they are scientifically considered a fruit) of summer. I load up on tomatoes of all sizes, shapes and colors at the farmers market every Thursday. I saw a recipe on Pinterest (shocker) for stuffed tomatoes and they looked delectable! I have tried stuffed tomatoes before (here) but these are a little different. These have the crunch of Panko crumbs which I love. They are so easy, healthy and make a great appetizer or side.
Herb and Panko Crusted Baked Tomatoes (Spoon Fork Bacon)
- 8 vine ripe tomatoes, sliced in half crosswise
- 1 1/2 cups panko breadcrumbs
- 1/4 cup grated Parmesan
- 2 teaspoons oregano, minced
- 1 teaspoon rosemary, minced
- 1 teaspoon thyme, minced
- 1/4 cup Melt Organic Buttery Spread (or your choice of unsalted butter), melted
- salt and pepper to taste
1. Preheat oven to 375°F.
2. Gently scoop seeds from tomato halves. Set aside.
3. Place breadcrumbs, Parmesan, and spices in a small mixing bowl and toss together. Add melted butter and stir together until mixture is completely coated in butter. Season with salt and pepper. (I had to add some more melted butter to make everything stick together. You can also use a little bit of oil if you’re not into that much butter)
4. Fill and top each tomato with about 3 1/2 tablespoons breadcrumb mixture.
5. Place each stuffed tomato onto a baking sheet and bake for 20 to 25 minutes or until tomatoes soften and top have turned golden brown.
6. Allow tomatoes to cool for 5 minutes and serve.
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This is for those of you out there who are looking for a simple recipe that is really tasty and healthy with few ingredients. I have had this three (yes three) times in the past two weeks and each time was different – as a sandwich, a wrap and as a salad. It takes only minutes to prepare and is great for a quick, healthy lunch. I got the recipe out of Dawn Jackson Blatner’s book The Flexitarian Diet, which is full of great recipes that are mostly plant-based but also allow “flex swap” options where you can substitute meat. I bought the book after going to her class at the Chopping block this winter, which was so awesome! I fell in love with her philosophy of “flexitarianism” and her bubbly personality made the class part cooking lesson, part stand-up comedy session. I have since made several of her recipes and have yet to be disappointed.
Bay Avocado Sandwich/wrap/salad
- 1 teaspoon of Old Bay Seasoning (I made my own from various recipes online)
- Juice from 1 lime
- 1 teaspoon of olive oil
- 1/4 avocado (I love avocado so I used 1/2)
- 1/2 cup canned garbanzo beans (chickpeas – same thing), drained and rinsed
- 1/4 cup of finely chopped red bell pepper
- 1 celery stalk, finely chopped
- 1/4 cup of red onion, finely chopped (sweet onion would work too. The original recipe called for 1 green onion but I never use the whole package so I don’t buy them anymore)
- Bread, wrap, chips or nothing – whatever you prefer (I changed my mind and opted for a wrap at the last minute so the pic is wrong…)
1. Whisk Old Bay seasoning with lime juice and oil. Toss together the remaining ingredients, and spoon onto bread, wrap of your choice or just eat it plain as a bean salad.
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