This salad is so good – cucumber and avocado play so well together!
- 3 tbsp olive or avocado oil
- 2 tbsp balsamic vinegar
- 2 cloves garlic, minced
- Salt and pepper
- 1 large avocado, chopped
- 4 Persian cucumbers, sliced thin
- 1 c arugula or spinach
Combine oil, vinegar, garlic, salt and pepper in a small jar.
Place remaining ingredients in a bowl, toss with dressing and serve.
This combo may sound weird, but it is oh so good. Make sure it is really cold when you serve it.
1 lb strawberries, hulled
1 lb tomaotes, cored
1 tsp salt
Balsmic vinegar or glaze
Combine strawberries, tomatoes and salt in a blender and puree for 3 minutes. Store in a airtight container in the fridge for at least 3 hours.
When ready to serve, laddel into bowls and swirl with balsamic.
This is the perfect fall salad! Serve it with some crusty bread and you are set for a fantastic meal.
1 butternut squash, peeled, seeded and cut into 1 inch pieces
1 bag baby spinach
8 oz Burrata, torn into small pieces
1/4 lb hazelnuts, chopped and toasted
1 c aged balsamic vinegar
1 TBSP white balsamic vinegar
2 TBSP extra virgin olive oil
2 TBSP hazelnut oil
Salt and pepper
In a small skillet or saucepan, bring the aged balsamic vinegar to boil over medium-high heat. Lower the heat and simmer, long and slow. until reduced to about a third of its original volume. (The reduction will thicken some more as it cools. If it becomes too thick, thin it with a drop of water.)
Preheat the oven to 400°F.
Place squash on a baking sheet and drizzle with olive oil, season with salt and toss to combine, bake for about 25 minutes until cubes are golden and slightly charred, yet still firm. Set aside to cool slightly.
Prepare the vinaigrette. In a small jar combine the hazelnut oil and white balsamic vinegar. Season with salt and shake until well blended.
In a large bowl toss the spinach with the half of the vinaigrette, adding more if needed. Top with the butternut squash cubes and burrata. Spoon the balsamic reduction generously on top, finish with the hazelnuts and serve.
I picked up some gorgeous fancy cauliflower at the farmers market this weekend. I cut it up, tossed it in some oil, drizzled with a little balsamic and voila veggie side.
1 head cauliflower, cut into florets
Olive oil spray
Salt & pepper
2 TBSP balsamic
Preheat oven to 450.
Toss or spray cauliflower with olive oil, salt and pepper. Roast for 20 minutes. Remove from oven, toss with balsamic and some Parmesan cheese, roast for an additional 10 minutes.
Serves 4 – 6.
Fall means yummy squash! This week my favorite farmer had a couple beautiful acorn squash. After scouring recipe sites, this is what I came up with. Super easy and amazing!
2 acorn squash, halved lengthwise, seeded
2 TBSP olive oil
1/4 c balsamic vinegar
2 TBSP honey
2 tsp chili flakes
2 teaspoons chopped fresh thyme
1 teaspoon salt
Preheat oven to 400°F.
Place acorn squash halves, cut side up, on rimmed baking sheet. Spray with olive oil.
Whisk oil with remaining ingredients in bowl; divide glaze among hollows of squash halves. Brush glaze over cut surfaces, leaving excess glaze in squash hollows. Bake until squash are very tender and brown, brushing cut surfaces every 15 minutes with glaze in squash hollows, about 1 hour.
3 WW PP per serving.
I know summer is finally well under way when the figs show up at the farmers market. I love figs – they are my favorite fruit. The fact that figs are only around for a short time makes them that much more special. I whipped up this salad for lunch today – it took about 5 minutes, so there really is no excuse for not eating healthy. This salad is the perfect blend of sweet, salty, crunchy, creamy and peppery. If you don’t have fig balsamic, a good quality balsamic will work fine.
3 figs, cut into bite size pieces
3 TBSP slivered almonds
2 oz soft goat cheese
4 c Arugula
1 tsp olive oil
1 TBSP fig balsamic vinegar (about)
Salt and pepper
Combine ingredients in a large bowl and toss. I toss with the olive oil, then drizzle in the balsamic until nicely coated.
1 serving as a meal
8 WW PP