Strawberry- Avocado Salsa
Makes: 4 Servings (1/4 Cup)
Prep Time: 15 Minutes
- 1 cup finely chopped strawberries
- 1/4 cup finely chopped and peeled avocado
- 2 Tbs finely chopped red onion
- 2 Tbs chopped fresh cilantro
- 1/2 Tsp grated lime rind ( Found out that Martins sells a dry lime packet.. very convenient in the cereal isle. )
- 2 Tbs lime juice – you can use the dry packets for both of these!
- 2 Tsp finely chopped and seeded jalapeno pepper
- 1/2 packet of Monk Fruit ( We didn’t use this and it still tasted delicious! This
Combine all ingredients in a medium bowl but be sure to toss gently.
Enjoy this as a snack or put it on top of chicken or pork main dishes!
Spaghetti Squash with Tomato Sauce & Parmesan Cheese
Prep Time: 15 Minutes
- 1 small spaghetti squash
- Olive Oil
- 1 jar of your favorite spaghetti sauce
- freshly grated Parmesan cheese or dry Parmesan works the same
Using a sharp knife cut the spaghetti squash in half lengthwise. Using a spoon to get all of the seeds out of the middle and throw away. Rub the inside of each half of squash with olive oil and lie face down on a baking sheet. Put in the oven on a temperature of 375 for about 30 minutes. This will soften the squash so that it is easy to shred. While this is cooking heat your favorite spaghetti sauce up on the stove and bring to a simmer. Take the squash out of the oven and use a fork and shred the inside of each half of squash into a bowl until finished. Put spaghetti squash on the plate and top with your sauce and Parmesan cheese.
Grilled Portobello Mushrooms with Balsamic Vinaigrette
Serving Size: 4-6 servings
Prep Time: 35 minutes
Cook Time: 50 minutes
- 6 garlic cloves
- 1 cop olive oil
- kosher salt
- 1/3 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 4 LARGE portobello mushrooms, wiped of any dirt, washed and quickly dried
Preheat your oven on 350 degrees Fahrenheit.
Preheat the grill. Preheat the oven to 350 degrees F.
In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.
Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.
Ingredients:2 cups frozen shelled edamame
- 2 cups frozen shelled edamame
- 2 Tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp ground cumin
- 1/8 tsp ground coriander
- 3 cloves garlic, crushed
- 1/4 cup chopped fresh parsley
- 3 Tbsp tahini paste
- 3 Tbsp water
- 2 Tbsp lemon juice
- 1/4 tsp paprika
Prepare edamame according to package directions omitting the salt. Let cool. Put oil, salt, cumin, coriander, and garlic in the food processor and pulse 2 or 3 times. Add edamame to processor along with parsley, tahini, water, and lemon juice. Process for one minute or until smooth.
Spoon into a serving bowl and sprinkle with paprika. Chill for later or serve immediately with pita chips or toasted breads.