Sometimes it’s best to keep things simple, in particular your salad. If you are planning a big meal and want a salad on the side there is no need to make a complicated one, just throw together some fresh vegetables, toss with a vinaigrette and people will love it for its simplicity. I love the combination of arugula for its spiciness, radishes for their crunch, cherry tomatoes for their tartness and avocados for their creaminess. The combination of these four vegetables in my opinion is perfection!
I think this is a great summer salad and one that goes well with grilled chicken and steak. Feel free to use your favourite vinaigrette salad dressing or the one I have included in this recipe. This salad would also taste great with a sprinkling of parmesan cheese.
In a large bowl combine arugula, tomatoes, radishes and avocado. Lightly mix in dressing. Serve right away.
Salad can be mixed in advance. Add dressing right before serving.
Makes 4 servings
I love tomato soup. I have tried making many versions at home. This recipe is one of the most simple and delicious tomato soups I have ever made. Putting the tomatoes and onions under the broiler brings out a delicious flavour that adds a smokiness to the final soup. This is a great way to use up tomatoes from your garden. Enjoy it cold topped with Greek yogurt or sour cream, or hot with a grilled cheese on the side. It is also the perfect appetizer when entertaining this summer. So what are you waiting for? Go plant your tomato plants if you haven't already!
Place tomatoes and onions on a cookie sheet. Drizzle with olive oil and season with salt and pepper. Mix everything well so tomatoes and onions are covered in oil. Arrange tomatoes so they are skin side up.
Place under broiler for 15-20 minutes or until tomato skins are blackened. Rotate cookie sheet if some areas of the tomatoes are not blackening.
Transfer tomatoes, onions and juices from pan to a medium size pot. Add garlic, tomato paste and just enough water to cover tomatoes. Bring to a boil and then simmer over low-medium heat for 20 minutes, covered.
Puree soup with a hand held blender or counter top blender until desired consistency reached. I like it not fully pureed but still a little bit chunky.
Pour soup back into the pot, add honey, and salt and pepper to taste.
Serve soup cold or hot, depending on your preference and top with Greek yogurt or sour cream.
Makes 4 servings
Adapted from Fresh Happy Tasty
Looking for a salad recipe to go with this soup? Try my Steak, Avocado and Rice Noodle Salad Recipe.
Looking for a dessert to go with both recipes? Try my Lemon-Lime Cream Pie Recipe.
Ever eat too much on the week-ends? Feel gross by Monday and just want to eat something easy, healthy, and simple? I find myself making this delicious soy baked tofu dish with broccoli, edamame and lo mein most Mondays.
I think the tofu makes me think I am eating “clean” and the few ingredients makes it a great dinner for Monday nights when things are usually hectic as the week starts back up again. Feel free to substitute any vegetables you want for the edamame and broccoli. One final tip….if your kids are unfamiliar with eating tofu just tell them it is chicken. I mean why start up, it is Monday night after all and that is stressful enough.
Preheat oven to 450 F.
Slice tofu in half and place on a paper towel lined plate. Cover with plastic wrap and place in refrigerator for at least 15 minutes or longer. Put something heavy on tofu to help drain water out.
Meanwhile, prepare tofu marinade in a wide bottom medium size container. Once tofu has sat for at least 15 minutes, cut into small squares and place in marinade for at least 15 minutes or until ready to use.
Place marinated tofu on a parchment lined baking sheet and bake at 450 for 20 minutes. Flip tofu after 10 minutes. If you want the tofu a bit crispy bake for an additional 5 minutes.
Boil lo mein for 30-40 seconds. Drain, rinse and set aside.
Mix 2 tablespoons soy sauce and 1 tsp sesame oil together.
Heat 2 tsp of canola oil in medium size skillet over medium high heat. Tilt pan so oil covers entire surface. Add onion and stir fry for 3-5 minutes or until onion is tender but does not burn. Add broccoli and edamame to pan and cook an additional 5 minutes.
Add lo mein and soy sauce/sesame oil mixture to pan. Mix well. Add in baked tofu pieces. Mix well, cook an additional 2 minutes and serve warm.
Makes 4 servings