oops, I ate the other half of bread. Yes, that is a Zabar’s coffee mug!
…it’s what’s for breakfast! I’ve been on a hardboiled egg kick that I think started with having a salad last week with egg, avocado, greens and a spicy cilantro-lime dressing. I’d forgotten how much I love the combination of egg and avocado. I even ate it one evening for dinner following a softball game. There really isn’t anything fancy or overly-complicated or cutesy about this breakfast (or, lunch or dinner). It’s quite simple:
toast your favorite bread
drizzle a little olive oil on bread
spread 1/2 of a an avocado on bread
put sliced hardboiled eggs on top
salt and pepper to taste
sliced tomatoes on the side (optional)
You’re done. Now go do something productive.
It’s finally getting warmer in Brooklyn, to the point I had to switch on the A/C for a few days (Con Edison loves me). For me, when it’s warmer outside, I’d rather eat lighter meals that can be served cold. This is a nice, light lunch or dinner option. I think you can add diced pepper and corn to this salad and that would work well too. Go on and make yourself a margarita too!
- 2 C. cooked brown basmati rice, cooled
- 1 can of black beans, rinsed and drained
- 1/2 avocado, cubed
- 1 medium tomato, chopped
- 4 scallions, sliced
- 1/4 C. Bulgarian feta cheese, crumbled (optional)
For the dressing:
- 2-3 TB mayo
- 1/4 C. lime juice
- 2 TB olive oil
- 1 tsp chili powder
- dash of salt/pepper
- dash of crushed red pepper flakes
Add all ingredients in a small bowl and whisk together until smooth. Adjust accordingly, ie: if you want it tangier, add more lime juice, more creamy, add a bit more mayo. Note: I used bottled organic lime juice (Santa Cruz brand). It’s pure lime juice, no sugar or extra crap. I also use it to make margaritas [upcoming post!])
In a large bowl, add beans and vegetables to cooled rice. (you want to use cooled rice because you don’t want mushy tomatoes and cooked avocado, nor do you want the dressing warmed by the rice). Add dressing and mix until everything is coated. Add crumbled Bulgarian feta on top. Bam, you’re done. With this recipe, I’m pretty sure you CAN win friends with salad
Now, go do your laundry that you’ve been putting off for a few days.
Chickpea, broccoli, carrot salad with mustard-mayo-olive oil-lemon dressing. Delicious!
Sometimes I think I can be a raw foodist, but then I remember how much I love sweet potato fries and my Mom’s homemade, warm chocolate chip cookies and I scrap that idea. I can be an occasional raw foodist, one who eats a lot of various kinds of salads, right? Right. In fact, this was my lunch today.
- 1 can of chickpeas, rinsed, drained
- 1/2 C chopped carrots
- 1/2 C broccoli florets (cut really tiny)
- 1/4 C chopped onions
Whip together the following in a small bowl:
- 2 TB dijon mustard (I used OrganicVille brand)
- 2TB Mayo
- healthy glog of extra virgin olive oil
- juice of half (or a whole) a lemon
Put chopped veggies and chickpeas in a large bowl, drizzle the dressing and mix until the beans and veggies are well-coated. I measured out the dressing and it’s about 1/3 of a cup. I did add a little more mustard because the flavor is just so nice.
I really love pesto of any sort: basil, kale, swiss chard, you name it, I’ll eat it. So, I decided to try a new recipe out that had been in my head for awhile and, lo and behold, it was delicious! Even G. loved it (he had two helpings of pasta). This dish just screams spring!
- 1 avocado, seeded and halved
- 1.5oz pkg of basil, washed
- couple glugs of olive oil
- salt and pepper to taste
- grated Pecorino Romano (optional)
- cooked pasta of your choice
Cook your pasta, whatever shape you decide, (I used gemeli, about 2 cups uncooked), set aside in a large bowl. Add avocado halves, basil, olive oil in a food processor and process until smooth. Use your best judgment with the olive oil. Add salt and pepper to taste. Bam, you’re done. Add pesto by spoonfuls to the cooked pasta (you don’t want to over-saturate it), and serve. I added a bit of grated Pecorino to our servings and halved grape tomatoes to mine. This goes well with red or white wine too.
Nice and warm on a snowy February day.
I was in 70 degree and sunny temps in FL the other day…only to come back to 27 degrees and snow in NYC. So, why not make some soup? Not that soup fills the void of fresh Florida produce like tomatoes that actually taste like tomatoes….Oh well. I think this soup would benefit from some homemade croutons sprinkled on top and a glass of red wine. Enjoy!
- 2-3TB olive oil
- 2 shallots, thinly sliced
- 3 cloves of garlic minced or pressed
- 1 package of white button mushrooms, thinly sliced
- 1 yellow pepper, chopped
- 1/2C. red wine
- 1 carton of vegetable broth
- 1 14oz.can of diced tomatoes (I used Muir Glen Fire Roasted)
- 2 cans of lentils, rinsed, drained
- 1 container of spinach, rinsed
- 2 tsp cumin
- 2 tsp smoky paprika
- 1 bay leaf
- salt and pepper to taste
(Use a Dutch Oven or soup pot) Heat pot first, over medium heat, when pot is hot, add olive oil and then add shallots and garlic, sauté for about 5 minutes. Add mushrooms and yellow pepper and cook for another few minutes, until the vegetables are soft. Add half cup of red wine and stir. Let the wine cook down, then add the vegetable broth, diced tomatoes and then the lentils and spices, stir. Then cover and let simmer for about 30-45 minutes. Add the spinach just before you’re about to eat and let that get wilted. Serve with crusty bread or, make some whole wheat bread croutons* and sprinkle on top of soup. Serves 4 with some leftovers.
*To make croutons: Cut two slices of whole wheat or whole grain bread into 1 inch pieces. Heat 2TB of butter in a pan, add bread and make sure the bread is coated with the melted butter. If bread isn’t coated, then add a little olive oil. Add some salt, pepper to taste.