I had an avocado sitting on the counter getting ripe by the minute, as well as a mango. I had no more time to waste to use them! So many decisions, but I went with the easiest, make a dip!!
1 mango – peeled and diced
1 avocado – cut up
1 clove of garlic – thinly sliced
1 cup plain greek yogurt
coconut balsamic vinegar
cilantro & roasted onion olive oil
1 TBSP lime juice
***In food processor, puree the mango. Then add avocado, yogurt, a pinch or so of salt, a drizzle or so of the balsamic vinegar, lime juice, and a drizzle or so of olive oil. Puree until smooth.
I have combined 2 of my favorite things to make 1 quick meal. I love a Caprese salad and I love portobello mushrooms. This is very easy to prepare, especially after a long day at work.
1 Portobello mushroom – cleaned
1 TBSP plain chevre – softened
4 grape tomatoes – cut in half
2 TBSP sun dried tomatoes – diced
2 TBSP fresh chopped basil
Mozzarella cheese – I used 6-8 mini cheese balls, but you can just cut some into cubes
***Preheat over 425*
***LIne baking sheet with foil and spray with non-stick spray.
***Place mushroom in center of foil, sprinkle with a little salt. Spread chevre in mushroom. Add grape tomatoes, sun dried tomatoes, mozzarella cheese, and top with basil. Drizzle with balsamic.
***Wrap foil over mushroom and cook for about 10 minutes. Unwrap the foil and cook about 5 more minutes until cheese is melty but not browned.
***Drizzle with olive oil and enjoy!
Cupcakes or muffins? Since they are not frosted, they are muffins!! I took inspiration from my favorite cookie – Espresso chocolate chip – from Whole Foods. This recipe is just your basic cupcake recipe and adding a few things, well two things!
I got the recipe for the cupcakes from the cookbook “500 Cupcakes”
1 cup (2 sticks) unsalted butter – softened
1 cup sugar
2 cups self rising flour (sifted)
1 tsp baking power
4 eggs – room temperature
1 tsp vanilla extract
4 tsp instant espresso
1/2 cup mini chocolate chips
Preheat oven 350*. Place baking cups in muffin tin.
In medium mixing bowl mix together butter, flour, baking powder, eggs, and vanilla. Mix together for about 3 minutes until batter is a bit fluffy. Then mix in the espresso – about 2 minutes or so until completely mixed. Then fold in the chocolate chips.
Fill muffin cups about half full. Bake for 20 minutes or until golden brown.
**The cookbook states the recipe yields 18 muffins/cupcakes but in my experience I typically get at least 24 if not a few more. When I made these today, I had 12 muffins and 6 mini bundt cakes.
A twist on slaw in time for Memorial Day cookouts. I made this for the first time a while back for a cookout, and have made it several times since then. It is a nice change to the usual cookout side dish. Even better, it is super easy to make!
And a good time to check out your local farmer’s market for the veggies!!
1 small red cabbage – thinly sliced
1 small Napa cabbage – thinly sliced
1 med carrot – shredded
1 small yellow squash – shredded
small package of almond slivers
In large bowl, mix all ingredients together. Add vinaigrette and stir to coat.
1/3 cup canola oil
3 TBSP rice vinegar
2 TBSP Hoisin
1 TBSP Sesame oil
1 TBSP toasted sesame seeds
Mix all ingredients in cruet, or other sealable container, shake until thoroughly combined.
Saturday morning was beautiful and spending a little time at the farmer’s market was fantastic. Along with my usual fare, I also got some beautiful pottery. One to keep and one for a gift.
I found this recipe on Pinterest and it looked pretty interesting. Here is the link for the recipe:
I made a few adjustments:
*seashells instead of rigatoni
*shredded fresh mozzarella instead
*I cut the tomoatoes in half
*sauteed fresh spinach instead of using frozen spinach
*farmer’s cheese instead of cheddar
* I added panko bread crumbs
It was a beautiful day at the farmer’s market. I got some bread from Loaf; cheese from Hillsborough Cheese Co; chocolate from Chocolatay; and flowers from Waterdog Farms. And a huge shout out to Lizzie at Lo & Behold! Thank you for the special order!