I’ve had several spaghetti squashes sitting on my kitchen counter for the last couple of weeks and finally decided to get them out of the way. Not wanting to do the typical “spaghetti” thing with them, I looked around for something a bit more unique. I thought this recipe looked great and was happy to find that it was easy to make and full of flavor. The black bean guacamole was especially delicious and even Sylvie gobbled up the squash!
I’ve been leaning heavy on the salads lately just because they require less heat. Who wants to turn on the oven when it’s a billion degrees outside? This salad appealed to me because there were so many of the elements I love individually I just had to try them all together. Of course let’s be honest, the crispy goat cheese alone was enough to get me to give it a shot. This was a delicious, flavorful salad that’s going to stay on my summertime list.
Now before you turn your nose up and run, hear me out. I really didn’t think this would be THAT great. This was only my second venture into the world of smoked salmon and I was still a little scared of it. But, this was so good! So fresh and tasty on a hot day. Not to mention fast! Basically all the prep can be done while the *store bought* na’an is baking and once it comes out, 5 minutes of slapping everything together and you’re done! All the flavors melded so well together and it kind of reminded me of a giant sushi roll. Or a sushi pizza? Anyway, I guess I should mention I just used regular olive oil. I don’t have time to hunt down fancy Chilean Olive Oil.
You craving some summer time food yet? Yeah, me too. These days I’ve been hankering for fresh veggies and fruits and salads in place of creamy soups and cheesy casseroles. Or maybe it’s because I’ve been trying to shed a couple extra pounds and I’m dying to find food that I can eat lots of without blowing my daily calorie budget. Whatever it is, these fish tacos satiated my craving. They were a simple weeknight meal and were packed with flavor. And bonus for all of you Weight Watchers buddies out there, they’re only 5 points a piece! Score!
When I first saw the fried avocado slices on this salad I kind of thought they’d be weird. I’d never heard of such a thing. But, the salad looked so delicious I knew I had to make it. And I’m glad I did. While the avocados were a bit messy to make, they were well worth it. They were my favorite part of this dish by far. Even leftover and no longer warm or crunchy they tasted great.
I believe the written recipe was just for one serving, so I upped the quantities. I used 3 avocados, a pound of bacon, a pint of cherry tomatoes, and one head each of green leaf and romaine lettuce. Using these quantities was enough for 4 large salads with leftovers of some of the components. And if you’re pressed for time, I think regular ranch dressing would taste great by itself, or my favorite, blue cheese!
It seems like aioli is all the rage these days, and although I didn’t know exactly what it was (or how to pronounce it), I figured some type of avocado sauce on a burger couldn’t be bad. And I was right! These burgers were extremely messy to eat (think Carl’s Jr. commercial), but tasted fabulous. A pretty dang healthy option if you’re craving a burger, especially if you use sandwich thins like I did. Another winner for the week!
I’m going to go out on a limb here and say this is my favorite salmon recipe. It’s very filling and just tastes so fresh and delicious. The avocado is a great complement to the salmon and the fresh lemon/lime juice and parsley ties it all together so nicely. Plus avocados are in season! I use my cast iron pan coated in a thin layer of olive oil to get the nice crust on the salmon. Cook over medium/medium-high heat for 4 minutes per side and it’ll come out perfect!