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Tag Archives: avocado

Two Beet Salad Recipes that are Quick and Healthy

Try these two quick and healthy beet salads; each is a perfect serving for one

Roasted beets can taste like candy when added to salads. Photo by Christine Willmsen

Roasted beets can taste like candy when added to salads. Photo by Christine Willmsen

It’s time to go beyond the traditional roasted beets your mom boiled or cooked in the oven and think of beets as a way to beef up your salads.

Go to the store and get two or three beets and start by cleaning them and trimming the green tops off.  Leave about one inch of the stems intact to prevent the beets from bleeding. But don’t throw away those green tops; use them in my chicken soup recipe I posted last week. Beets are superfoods, stocked with high levels of folate and potassium, according to Self Nutritional Data and the USDA.

I often cook several beets on a Sunday night so that I have them ready for these salads throughout the week. Preheat your oven to 425 degrees. Then rub each beet with a bit of olive oil and wrap them in aluminum foil.  Place them on a cooking sheet so that their juices won’t ooze to the bottom of the oven and make a mess. Cook them for at least one hour or until a knife can easily slide through the beet. Cool them to room temperature and peel them.

Now let’s have fun with two different salads that I promise will make your beets taste like candy from the earth. The first salad combines the sweetness of beets, the crunch of cucumbers and the salt of feta cheese to make this a savory and sweet salad. The second salad is all about combining fresh, simple ingredients. Each of these recipes is a perfect serving for one person for lunch or a side dish at dinner.

Hot in the Kitchen: Beet, Cucumber and Pea Salad with Feta

The sweetness of the beets, the crunch of cucumbers and the salt of feta cheese make this a great salad. Photo by Christine Willmsen

The sweetness of the beets, the crunch of cucumbers and the salt of feta cheese make this a great salad. Photo by Christine Willmsen

Ingredients:

1 cooked beet cut into squares

½ cucumber peeled and sliced

¼ cup peas defrosted

1/8 cup crumbled feta cheese

½ teaspoon finely chopped fresh thyme

Olive Oil

Salt and pepper

Combine all ingredients in a bowl and lightly drizzle with olive oil. Salt and pepper to your taste. I used peas from my garden that I froze earlier in the year.

Hot in the Kitchen: Beet, Tomato and Avocado Salad

Beet, tomato and avocado salad only takes minutes to prepare. Photo by Christine Willmsen

Beet, tomato and avocado salad only takes minutes to prepare. Photo by Christine Willmsen

Ingredients:

1 cooked beet, sliced

5 cherry or teardrop yellow tomatoes sliced in half

½ avocado cut into thin slices

1 tablespoon olive oil

Sea salt to taste

Gently mix ingredients together and sprinkle with sea salt.  If you are craving greens in your salad, add ½ cup torn arugula.

Cheers

Christine

Best breakfast sandwich combines basil, avocado and egg

Basil Avocado Breakfast Sandwich

Basil and avocado add a twist to an egg breakfast sandwich. This is an easy recipe, perfect for one person.

Wondering what to do with that fresh basil from the garden or the bunch you picked up from the farmer’s market? Some think of using basil for Italian dishes like pesto and caprese, which is great, but there are so many other ways to use basil. When I think of basil, I think of breakfast. I created this breakfast sandwich because it’s easy to make and perfect for one person. And if you have a morning visitor, it’s just as simple to make two of them.

I combined basil from my garden with one of my favorite foods – avocado. As a single gal, I usually have two avocados on hand. I recommend you buy one that’s soft and ripe and another that’s very firm. That way, every couple of days you’ll have an avocado to play with in the kitchen. I justify my love of the avocado with the fact that it is a heart-healthy food with monounsaturated fat and potassium. Now if only we could grow avocados in the Pacific Northwest.

I know you’ll find this breakfast sandwich rich and satisfying. For me, it was the perfect weekend breakfast on my warm, sunny porch.

Hot in the Kitchen

Basil Avocado Egg Breakfast Sandwich

Add basil to egg as it is frying in the pan.

1 tablespoon chopped basil

Half of ripe avocado mashed

1 English muffin (two slices)

1 egg

1 teaspoon coconut oil

1 teaspoon mayonnaise

Salt and pepper to taste

As you fry an egg in coconut oil, sprinkle chopped basil on top. Add salt and pepper. As egg is cooking ‘sunny side up,’ toast muffin slices. Spread mayonnaise on one slice of toasted muffin. Mash slices of avocado on the other slice of muffin. Place medium cooked egg in between slices.

Cheers

Christine

Bold nutty flavor of arugula makes a great healthy salad

Arugula is a fantastic, spicy green to grow in the garden. Arugula has a unique nutty, white pepper flavor that packs a punch.

Arugula fresh from my garden is ready for sandwiches, pasta and my new salad recipe. Grow it or pick it up at a farmer’s market.

In fact, I’ve tossed seeds in the garden and been surprised to see it growing like a weed and then turn into a bush. Just be sure to snip off the buds to prevent bolting, but if it flowers don’t be afraid to eat them too. This healthy green-leafed plant from the Mediterranean is part of the Brassicaceae family and is loaded with tons of vitamins. It’s a cool season crop, also known as rocket, that can grow for months in the Pacific Northwest.

I like arugula in sandwiches, wraps, mixed in with other greens to add zip or thrown in pasta. If you aren’t growing it in your garden, pick up a bunch from the farmer’s market or your local grocery store to make this fast, easy recipe that’s perfect for lunch or dinner. This recipe I created is an explosion of flavors in each bite with the spicy arugula, creamy avocado and crunchy cucumber.

Hot in the Kitchen

Arugula Avocado Salad 

2 packed cups of arugula

Arugula with simple ingredients makes a great spicy salad with a tangy dressing.

½ avocado diced

1/2 of tomato diced

¼ of cucumber diced

wedge of lemon

Dressing: combine the following ingredients thoroughly

1 tablespoon balsamic vinegar

3 tablespoons olive oil

2 teaspoons honey

Dash of salt and pepper

Lightly toss arugula, avocado, tomato and cucumber with dressing and squeeze a wedge of lemon juice on top. To add protein to the salad just add diced firm tofu.

Arugula Avocado Salad is a great lunch or dinner for one person.

Cheers

Christine