corn and avocado salsa

By popular request! This salsa is great for parties and bbqs, and since there's no cooking involved, you can prepare most of the dish well in advance. Since it's chunky, I recommend serving it with tortilla chips that are shaped like scoops or little bowls.


1 Red Bell Pepper, diced
1 Green Bell Pepper, diced
1 Red Onion, diced
1 large Tomato, seeded and diced
2 Avocados, diced
1 1/2 cans (15.25 oz) Corn (or about 4-5 fresh corn)
1 - 2 Jalapeños, finely diced
1 - 2 Garlic Cloves, minced
1 Lime, juiced
3-4 tbsp Apple Cider Vinegar
1 handful Cilantro, chopped
Salt and Pepper to taste

Chop all vegetables to about the same size as the corn. Combine all ingredients in a large bowl, gently mix, and enjoy! For an added kick, add a few teaspoons of crushed red pepper flakes.

Toss with Romaine Lettuce, a little zesty Ranch dressing, and topped with some pieces of Tortilla chips for a lovely fresh Tex-Mex-y salad!

sunshine salad

Thanks to my favorite suburban momma for this recipe!

(serves 8-12)

2 bags Mixed Greens

1-2 Oranges, sectioned (or if you're lazy Mandarin Oranges from a can)

Candied Pecans (below)

1 can Artichoke Hearts, bite size

1 can Hearts of Palm, bite size

1/4 Red Onion, thinly sliced

1 pint Cherry Tomatoes

Citrus Vinaigrette (below)

Toss the lettuce, 1/2 the orange slices, 1/2 artichokes, 1/2 hearts of palm, 1/2 red onion & 1/2 cherry tomatoes & vinaigrette.

Plate on a large platter then 'artfully' arrange the rest of the toppings on. Sprinkle with pecans.

Candied Pecans

1 cup Pecans

1/2 cup Sugar

1tsp - 1 tbsp Hot Paprika (to taste)

few dashes Salt

In pan, roast pecans till just about half done. Add sugar till melted then stir in paprika and salt to coat all nuts. Place nuts on parchment to cool.

Cirtrus Vinaigrette

juice of 1 Orange

juice of 1 Lemon

juice of 1-2 Limes

6-10 Mint leaves (chiffonade)

salt & pepper to taste

Extra Virgin Olive Oil (equal to the amount juices combined)

Mix juices, basil, salt & pepper then stream in olive oil while whisking. For a little extra tang, add a splash of vinegar.

grilled peach and arugula salad with balsamic reduction

I went down to Charlottesville a few weeks ago to visit my friend and some of my favorite Virginia wineries. The Weather Gods were smiling on us the entire time so we took the opportunity to grill on the roof deck.

Just as a warning, I usually don't cook using measurements so the exact portions of my recipes are estimates to the best of my knowledge.

2-3 Peaches
Arugula
3/4 cup Balsamic Vinegar
3 tbsp Honey
2 large Garlic cloves, minced
1/3 - 1/2 cup Olive Oil (Extra Virgin)
1/2 - 1 Lemon, juiced
4-5 slices Bacon (or Pancetta)
1-2 tbsp Chives or Green Onions, chopped
salt and pepper, to taste

Cook bacon in pan (or bake in oven) until well-done. Remove and place on paper towels to drain excess fat. When cool, chop or break into crumble-sized pieces.

Mix balsamic vinegar, honey, garlic (set aside about 1tsp for vinaigrette), pinch of salt, and a couple turns of freshly cracked pepper in sauce pan. Simmer on medium-medium low for 5-7 minutes until sauce is thick. Set aside to let cool.

Wash and slice peaches. Spray non-stick cooking spray on peaches before putting them on grill to sear (about 1-2 minutes, depending on temperature) on either side.

Whisk olive oil, lemon, remaining garlic, salt, and pepper in large bowl. Toss arugula and green onions in dressing.

Plate salad underneath peaches, and drizzle balsamic sauce across peaches. Top salad with bacon crumbles.

(Additional option-- add toasted walnuts or pecans to salad for nutty crunch!)