Mexican Avocado Salad

This gluten free deal is yummy but hard to find stuff with a ton of flavor SO looking for new recipes!!  This was super good!!!

Salad Ingredients

• 1 small onion diced
• 1 medium red pepper chopped
• 1 small green pepper chopped
• 1 (15 oz) can black beans rinsed and drained
• 1 small ripe avocado sliced
• 1 cup (180 g) cherry tomatoes chopped
• 2 medium ears fresh corn

Avocado Dressing

• 1 (15 oz) can white beans rinsed and drained
• 3 cloves of garlic
• 1 to 1 1/4 cups (270 ml) plant-based milk
• 1 small ripe avocado
• 2 tbsp lime juice
• 1 heaped tbsp mustard
• Salt and pepper
• Pinch of cayenne pepper optional

• Brush each of the ears of corn with a little oil and sprinkle with salt and pepper. Heat a skillet or a grill (over medium heat) and add corn. Cook for about 2 minutes on each side, rotating frequently, for a total of 10 minutes. Set aside to let cool, then carefully cut the kernels off of the cob.
• Meanwhile, make the dressing: Add white beans, garlic cloves, plant-based milk, avocado, lime juice, mustard, sea salt + black pepper, and a pinch of cayenne pepper (optional) to a blender or food processor. Blend on high speed and scrape down the sides if needed until the dressing is completely smooth and creamy. Set aside. Add 1 cup of plant-based milk for a thicker dressing, or 1 1/4 cups for a runnier dressing.
• In a large bowl, combine the chopped peppers, onion, tomatoes, black beans, avocado, and corn. Add some dressing (you will have leftovers for the next day) and stir to combine.
• Taste and adjust seasonings. Add more salt/pepper/lime juice if needed.
• Garnish with fresh herbs (e.g. parsley) and serve immediately. Enjoy! Store leftover dressing in a container in the fridge for up to 3 days. It tastes great over pasta salad or potato salad or any other salad.

Oven Roasted Veggies

 You know I love myself some veggies so this was great!!!  Made up a ton of veggies and was delicious!!

Serves 4

Ingredients:

1 cup broccoli florets

1 cup cauliflower florets 

1 cup carrots

1 cup bell peppers

1 cup onion

1 cup mushroom

1 cup yellow squash

1 cup asparagus

1 cup zucchini

1/4 cup olive oil

1 tablespoon minced garlic

1/2 teaspoon salt and pepper

Preheat the oven to 375 degrees while preparing veggies.  Chop veggies so that all pieces are same size.  This will ensure all veggies are done cooking at same time.

In a large roasting pan or cookie sheet, toss together all ingredients and spread in a single layer.

Roast 25-30 min until veggies are tender and slightly brown.

Baked Salmon with Dill

Gluten free Sodahls coming in hot so hopefully lots of new recipes coming :)  This was super good cause it takes the fishy taste away!!!  Evan still ate it too so #winning!!

Serves 4

Ingredients:
4 salmon filets (5oz each)

4 teaspoon chopped fresh dill

4 teaspoons EVOO

1/2 teaspoon salt and pepper

Preheat oven to 375

Line a cookie sheet with parchment paper or oil the pan.  Add salmon to the pan.

Mix together olive oil, dill, salt, pepper and brush over salmon.

Bake salmon for 12-15 minutes

Chicken Souvlaki

Another recipe from Alex and this was easy and yummy!!  Evan wouldn't eat it though ...dang picky eater!! 

Pasta with spicy sausage, basil, and mustard

This was a family fav!!!  This was super quick and really yummy!!!  Can't wait to eat it again for leftovers!!

Serves 4

Ingredients:

9oz dried pasta

1lb spicy pork sausages

olive oil

2/3 cup white wine

2 pinches dried chile flakes

1 cup basil leaves

1 tablespoon whole-grain mustard

3/4 cup + 2 tablespoons heavy cream

Bring a large pot of water to a boil for the pasta.  Salt it generously.   Warm a thin film of olive oil in a frying pan, just enough to lubricate the bottom.  Discard the sausage skin, crumble the meat into the hot pan, and fry till sizzling and cooked through, about 5 minutes over medium high heat.  Add the pasta to the boiling water.

Pour the wine into the sausage pan and let it bubble a little, scraping at the sausage stuck to the bottom.  Stir in the chile-flakes, roughly chop or tear the basil leaves, and add those too.  Add a little salt and the mustard, pour in the cream, and bring slowly to a simmer.  Cook for 1-2 minutes, stirring now and again.

When the pasta is tender, about 9 minutes after coming back to a boil, drain and tip into the creamy sausage sauce.

Maple Dijon Salmon

Always looking for new and quick recipes, so my cousin's hubby, Alex, hooked me up with this recipe and it was delicious!! My kids scarfed it right up too!!!

Serves 2-3

Ingredients:

1lb skin on salmon filet

1/4 teaspoon kosher salt

1 tablespoon EVOO

1 tablespoon pure maple syrup

2 teaspoon Dijon mustard

Using aluminum foil, line a baking dish large enough to hold the salmon and lightly coat the foil with nonstick spray.  Place the salmon in the center.  With a paper towel, pat it dry, then sprinkle the salt over the top.

Place a rack in the center of your oven and preheat the oven to 425 degrees.  In a small bowl or liquid measuring cup, whisk together the oil, maple syrup, and mustard.  Pour over the salmon.  With a pastry brush rub mixture over the top of the salmon so that the surface is coated.  Let the salmon stand at room temperature for 10 minutes while the oven continues to preheat.

Bake until the salmon is cooked through and flakes easily at the thickest part.  8-12 minutes for a thinner fillet.  20-22 minutes for a thicket fillet.  You can also use an instant thermometer to test for doneness, removing the salmon when it reaches 145 at the thickest part.

Corn Salad with Queso Fresco

I have been on the hunt for a good summer salad and this hit the spot!!  It was so yummy and easy to make!!!  Kids ate it too because it is CORN!!!  Do it up!!!

OBB - serves 6

INGREDIENTS:

DRESSING

1/4 cup fresh lime juice (about 2–3 juicy limes)
1/4 cup white wine vinegar or rice vinegar
4–5 cloves garlic
1/2 teaspoon Kosher or sea salt
2 teaspoons sugar
1 cup oil (extra-virgin or light olive oil, canola oil, avocado oil, all work well.)
1/2 cup roughly chopped cilantro, stems removed

SALAD
4 cups fresh or frozen corn kernels
8 ounces queso fresco or cotija cheese
1 large red bell pepper, seeded and chopped
1 small red onion, finely chopped
(optional) 1 jalapeno pepper, chopped (and seeded if desired)
1 large avocado, pitted, peeled, and cubed
Kosher salt and freshly ground pepper to taste

DRESSING
In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Taste and feel free to adjust flavor with salt and pepper, or even extra sugar or lime if desired.

SALAD
Bring about 1 inch of water to a boil in a large stock pot. When the water boils, add the corn and cook for 2-3 minutes. Drain and rinse and then add to a large bowl. Toss together the corn, red bell pepper, red onion, jalapeno pepper, and crumbled cheese (*NOTE: If you anticipate letting the salad sit for a while before serving, you may want to wait on the cheese and add it right before serving, with the avocado). Toss with Cilantro-Lime Vinaigrette, feel free to add more or less, depending on your preferences. Chill until ready to serve. Right before serving, gently toss in the avocado and season with salt and pepper.