Right now my cherry tomato plants are going a little too crazy! I planted three different kinds in addition to a roma tomato plant, so I could have homemade tomato sauce frozen throughout the winter. I had no idea my plants would get so big! I am getting a shirt-full of cherry tomatoes every single day. I haven’t made any sauce yet, but this salad was a great opportunity to use some up along with cucumber that I know everyone has growing like crazy, too. I used basil as the herb because I have tons of that in my garden and from the CSA, but you could easily use cilantro, parsley, dill, etc. This salad is fresh, slightly creamy from the avocado, and perfect for a summer side dish! It stays nicely in the fridge for a couple days but will have some browning of the avocado and basil, so if you are making it for an occasion, make this dish the day of.
Tomato, Avocado, Cucumber Salad
- 1 cucumber, cut into bite size chunks
- 2 avocados, diced
- 2 cups of cherry tomatoes, cut in half
- 1 sweet onion (I used one like a giant green onion but you could use a quarter red onion)
- juice from one lemon
- Olive oil drizzled over the top
- salt and pepper to taste
- Basil cut into thin strips and garnished on top
Add all the chopped veggies into a serving bowl, add the lemon and olive oil and toss to coat. Just before serving, add salt, pepper, and basil.
The weather is changing around here which means so is the produce from the CSA! Luckily, I am starting to get a little less in my box every week. I have been working like crazy to make/freeze/preserve all the veggies this summer. I have been doing a good job, but even I get a little tired of having to worry about how on earth I am going to consume it all! One thing I love to make in the fall and freeze is butternut squash soup. I have tried many varieties, but I think this recipe I the best one I’ve ever tried and it is the most simple!
Butternut Squash Soup
- 1 butternut squash, peeled, seeded, chopped into cubes
- 2 apples, chopped into cubes (choose gala, Fuji, jonathan, etc.)
- 2 onions (you could use your leek from the CSA as 1 of the onions)
- 2 cloves garlic
- 2 Tbsp butter (I like butter but you could use any cooking fat)
- 4 cups chicken stock (homemade is best!)
- salt and pepper to taste
Heat butter in a dutch oven over medium heat. Add onions and a pinch of salt and pepper and sauté until translucent. Add the garlic and sauté for another minute or so. Add the apple and butternut squash cubes and pour the chicken stock over the veggies. Allow to simmer until the butternut squash and apples are fork tender. Use an immersion blender to blend it all together until creamy (you could also move batches to the blender). Season with salt and pepper to taste. If you consume dairy, some plain Greek yogurt dolloped on top makes this a hearty, satiating, complete meal.
This was a salad brought to the last book club meeting and the minute I ate some, I knew I had to have the recipe! If you like cold salads, this is right up your alley!
- ½ cup rice vinegar
- ¼ cup olive oil
- 1 tsp sesame oil
- ½ tsp sea salt
- 1 tablespoon honey
- 1 tsp crushed red pepper flakes
- 3 cups shaved Brussels sprouts
- 2 cups shredded cabbage
- 6 green onions, thinly sliced
- ½ cup dried cranberries
- 3 ripe, fresh Avocados, seeded, peeled and diced in ½ pieces
- 1 cup fresh cilantro leaves
- 2 tablespoons sesame seeds
1. Combine all ingredients for vinaigrette in a small glass jar. Cover tightly and shake well.
2. Place one half of the vinaigrette in a large bowl. Place diced avocado in bowl with vinaigrette and gently stir to coat. This will keep your avocados beautiful and fresh looking.
3. Add remaining ingredients except sesame seeds to bowl with avocados. Toss gently. Drizzle with a bit more dressing and toss again.
Trim the hard root end from all of the Brussels sprouts and remove any bruised outer leaves. Slice and then chop.
Sprinkle sesame seeds on right before serving. Instead of sesame seeds you could substitute toasted pumpkin seeds or walnuts.