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{ Avocado and Grilled Corn Salad with Cilantro Vinaigrette }

{ Avocado and Grilled Corn Salad with Cilantro Vinaigrette }
A few days ago, I arrived home from work to find a surprise at my front door. It was a box addressed to me. Typically most boxes are addressed to my hubby, who is an avid Ebay participant. But this one was for me. I reviewed the package label to realize that is was from the Tastemaker program at Foodbuzz. As part of the Foodbuzz Tastemaker Program, I received a box of fresh and nutritious California Avocados from the California Avocado Commission. The wheels of imagination went off in my head. When I opened the box, these avocados were absolutely perfect. When I explored the California Avocado Commission’s website, they had a section for fun facts about avocados. Avocados are a fruit, not a vegetable, belonging to the genus Persea in the Lauraceae family Avocados are sodium and cholesterol-free and have only five grams of fat per serving, most of it the monounsaturated kind. I do have a couple other avocado related recipes that I will share with all of you. Serves 4 Cilantro Vinaigrette

http://authenticsuburbangourmet.blogspot.com/2011/05/avocado-and-grilled-corn-salad-with.html

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Quinoa Salad with Roasted Tomatoes, Broccoli, and Feta There are only a few nights during the year that I have the house to myself. Very rarely Kyle will work an overnight shift or he’ll have some side work to do but I can always count on his continuing ed classes each year to give me the house to myself. I don’t know what it is about having the house to myself in the evening especially since I spend almost every Saturday alone while he works but there’s something I love about having the freedom to cook what I want, when I want, without having to think about anyone else but myself. And that’s how this quinoa salad happened. I wasn’t 100% sure what Kyle would think of quinoa, never having eaten it before, so I made it for myself with plenty of leftovers in case he was hungry and adventurous when he got home that night last week.

Grilled Zucchini Greek Salad Recipe (Updated and added to Recipe Favorites, August 2010) When I visited Athens in 1998, I ate salads with cucumbers, tomatoes, green bell pepper, cucumbers, onions, and Feta cheese, always served with a dressing that combined red wine vinegar, olive oil, and dried Greek Oregano. In Greece this combination was usually called Village Salad, but in the U.S., any salad with those ingredients would be called Greek Salad. This particular version of an American-Style Greek salad is something I came up with years ago when my garden had lots of zucchini and tomatoes, and not many cucumbers. Grilling the zucchini with olive oil and Greek Seasoning, and then brushing on some vinaigrette dressing as it cooks adds wonderful flavor to the salad, even if it's not authentically Greek.

Cilantro-Lime Sardine Salad in Avocado Halves Recipes From The Kitchn Seafood salads served in avocado halves always used to remind me of 1960s kitsch food, the sort of thing you might see photographed in garish colors in a thrift store magazine. That was until I realized why this retro combination was so popular with the ladies who lunched fifty years ago: it is very, very good. Crab or shrimp salad might have been the choice back then, and both are still tasty scooped into the hollow of a ripe avocado, but sardines are the key to a modern reinterpretation of this lunchtime classic. Canned sardines are budget-friendly, sustainable, and high in healthy omega-3s. Avocados are also full of healthy fats, making this a meal that looks modest, but actually keeps you going for hours. If you are nervous about the strong taste of sardines, this is a good recipe to start with.

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The Lady’s Chicken Noodle Soup Ingredients Add to grocery list 4 bay leaves 3 chicken bouillon cubes 1 onion, peeled and diced 1 teaspoon Paula Deen Lemon Pepper Seasoning 3 cloves garlic, minced 1 2 1/2 to 3-pound fryer (chicken), cut up 1 1/2 to 2 teaspoon Italian seasoning 3 1/2 quart water kosher salt and pepper to taste For Step 2: 2 cups sliced carrots 2 cups sliced celery, with leafy green tops 2 1/2 cups uncooked egg noodles 3 tablespoons chopped fresh parsley 1 cup grated Parmesan cheese (optional) 3/4 cup heavy cream (optional) 1/3 cup cooking sherry 1 cup sliced mushrooms Fresh parsley 2 teaspoons chopped fresh rosemary Paula Deen Seasoned Salt to taste freshly ground black pepper to taste crusty french bread, for serving For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes.

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