There is nothing like the simplicity of bringing together fresh ingredients for a spectacular meal.
We served this up, today, for Sunday Brunch.
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Photo Credit: GimmeDeliciousFood.com, 2017
Buy Local and Eat Fresh, with this yummy Avocado and Tomato Salad. Avocados, tomatoes, red onion and cilantro lightly dressed with fresh lime juice and a drizzle of olive oil makes this quick an easy salad the perfectly healthy lunch or a side dish to accompany a roasted chicken or a grilled steak.
Life is beautiful and life is simple when you eat fresh….Enjoy!
Serves 4
Ingredients:
2 cups chopped tomatoes, about ½ inch dice
3 fresh avocados, large dice
¼ cup minced cilantro
Juice of 1 lime
2 tablespoons extra virgin olive oil
½ teaspoon red pepper flakes, or to taste
Salt, to taste
Freshly ground black pepper, to taste
Directions:
In a large salad bowl, place the tomatoes, avocado, and cilantro.
Drizzle with olive oil, lime juice, and add the crushed red pepper flakes,salt and pepper to taste. Gently toss.
Serve immediately or cover with plastic wrap in fridge for up to 2 hours.
Cook’s Notes:
You can substitute the chopped tomatoes, with 2 large diced Heirloom or 5 medium Roma tomatoes. If you prefer a for meatier, tastier tomato, then the Roma tomatoes are for you! Cherry or grape tomatoes work in a pinch as well. Just slice them lengthwise to save time on dicing them.
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Roasted seasonal vegetables add depth to this simple winter soup.
1 pound fresh Brussels sprouts
1 small head of cauliflower, cut into florets
3 Tablespoons olive oil
Salt, to taste
Ground black pepper, to taste
1 Tablespoon unsalted butter
1/2 cup diced white onion
2 cups vegetable broth
1 cup milk
Crushed red pepper flakes, for garnish
Preheat oven to 450°F. Halve Brussels sprouts. Arrange sprouts and cauliflower on a large sheet pan. Light season with salt and pepper and drizzle with the olive oil. Roast for 15 minutes, stirring halfway.
Meanwhile, melt butter in a large sauce pan and sauté diced onion until translucent. Add the vegetable broth and bring to a boil. Simmer over low heat for 5 minutes.
Transfer half of the roasted vegetables to the broth and simmer for about 2 min., stirring occasionally. Return the remaining vegetables on the baking sheet to the oven, to roast for another 5 minutes.
Use an immersion blender to purée the soup. Remove from heat and stir in the milk and remaining roasted vegetables.
Pour the soup into serving bowls and garnish with a few sprinkles of crushed red pepper. Serve immediately.
All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.
Thank you so much!
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