Simple Tomato and Feta Salad with a Lemon Tarragon Dressing

Summer may be winding down, but it’s not stopping me from trying to embrace all that’s left of this sweet season. I’m all about fall, and truly can’t wait for it to arrive, but sometimes we hurry things along and forget to just chill out and be content in the moment.

Part of being content and embracing the moment, for me, includes taking full advantage of all the summer produce. I tend to get in the rut of making the same things over and over, and many of those meals don’t include fresh, seasonal produce.

Simple Tomato and Feta Salad with a Lemon Tarragon Dressing

This tomato salad is simple, but let’s gets real…when you’ve got in season, ripened tomatoes and the freshest feta you can get, there isn’t much else you need to add.

I made a simple tarragon, lemon dressing that does not only pair lovely with this salad, but would be great marinade for chicken or some fish.

This weekend make sure to hit the farmers market, oh and embrace that moment.

Simple Tomato and Feta Salad with a Lemon Tarragon Dressing

Simple Tomato and Feta Salad with a Lemon Tarragon Dressing
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Ingredients
  1. 3 Large Heirloom Tomatoes
  2. 1/4 Cup of thinly sliced red onion
  3. 1/4 Cup of fresh crumbled feta
  4. 2 Tablespoon of tarragon leaves divided
  5. Juice of 1/2 a lemon
  6. 1 Teaspoon of grainy dijon mustard
  7. 1 Small garlic clove finely minced
  8. 1/2 Cup of good quality extra virgin olive oil
  9. Salt and pepper to taste
Instructions
  1. To prepare the dressing, combine your mustard, lemon, garlic, and tarragon. Slowly whisk in your olive oil and season with salt and pepper.
  2. Cut your tomatoes into 1/ 2 inch thick slices and lay on a plate.
  3. Sprinkle with the feta, onion, and 1 tablespoon of whole tarragon leaves. Drizzle with dressing.
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Avocado Smash Frittata

Sometimes smushing two good foods together make for an awesome flavor combination. I mean where would the world be without peanut butter and chocolate, prosciutto and cantaloupe, tomato soup and grilled cheese? So when I was trying to think up a new (healthy) breakfast recipe I went with two of my favorite foods…eggs and guacamole. 

Stay with me here. I promise you’re not going to end up with goopy, brown avocado, eggs. In fact, I’m going to go ahead and say that you WILL end up with a new morning favorite.

Avocado Smash FrittataLets back up a moment. Chris has recently started doing CrossFit and when he gets back from his morning workouts he is hungry. Like super hungry. And he wants protein. And it has to be lean and healthy. And taste good. And not oatmeal and egg whites everyday. So yea. Let me just step into the kitchen with my magic wand and whip something up.

Avocado Smash Frittata

Well I kinda did and it turned out great. I took all the ingredients that you would use to make guacamole, besides the avocado and lime, and mixed them in with the eggs. Once the eggs were finished cooking I added the smashed avocado on top. And there you go. A healthy, high protein, keep you full all morning breakfast. But does it taste good??

Oh yea. You better believe it does.

I will admit. There are a couple ingredients in there that could be swapped for something a tad more healthy. And if you are going for the full lean, mean, fighting machine version I would swap the sour cream for 2% milk and less whole eggs and more egg whites (the texture is going to end up less frittata-y, but will still taste good). But this is the blog version. And a little sour cream and egg yolk won’t hurt.  

 

Avocado Smash Frittata

Avocado Smash Frittata
Serves 4
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Ingredients
  1. 1/2 small onion, finely diced
  2. 1 small jalapeño, seeds removed and finely diced
  3. 1 garlic clove, diced
  4. 10 cherry tomatoes, quartered
  5. 8 eggs
  6. 1 tablespoon sour cream
  7. 1/4 cup parmesan cheese
  8. 1 1/2 tablespoons cilantro, chopped
  9. 2 avocados
  10. juice from 1 lime
  11. salt and pepper
  12. butter
Instructions
  1. Preheat the oven to 400 degrees.
  2. Coat a small pan with extra virgin olive oil and place on medium heat. Add the onion, jalapeño, and garlic. Season with salt and pepper and sauté for about 3 minutes or until they start to soften. Add the tomatoes and continue to sauté for another 2 minutes. Remove from heat. Set aside.
  3. Heavily butter the bottom and sides of an 8 inch, oven safe pan. ( I used a stainless steel pan but cast iron would work great too.)
  4. In a medium mixing bowl, add the eggs, sour cream, and salt and pepper. Whisk together. Set aside.
  5. Place the buttered pan on medium heat. Add the vegetable mixture to the pan and spread around so that it is evenly distributed throughout the bottom. Slowly pour the whisked eggs over top. Sprinkle with the parmesan cheese and cilantro.
  6. Let the eggs cooks for about 5 minutes, just so the bottom and sides will start to set up but the middle is still very runny. Remove from the stove top and place in the oven to finish cooking, about 6-8 minutes, but be sure to keep a close eye on it. They will cook quickly and you don't want burnt eggs. Once the frittata looks cooked throughout, test by cutting into the middle.
  7. Smash the avocados with the lime juice and a little salt and pepper. Spread on top of the frittata.
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Power Peanut Salad

Are you looking for a little extra somethin’ somethin’ to give you that extra boost of energy to get through the day? Then you’ve come to the right place. This power peanut salad is full of crunchy veggies and nuts that are going to pep and fill you up. 

Power Peanut Salad

 

 

What all is in there you ask? Oh how about some carrots, edamame, cabbage, and almonds; ingredients that are known to boost energy and keep you fuller longer. Toss it in our spicy peanut dressing and you’ll have a through-the-roof healthy salad that tastes like a million bucks.

Another thing to love about this dish…it’s a breeze to make. A little chopping (made easier with a food processor) and whisking and you’re done. It’s the perfect salad to throw together for a quick lunch or as a side dish for dinner.

Power Peanut Salad/ carrots, edamame, cabbage, almonds tossed in a peanut sauce/

 

Power up this week and make yourself this salad. 

Power Peanut Salad
Serves 4
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Ingredients
  1. 4 Large carrots, skinned and very thinly sliced (I used the attachment on my food processor)
  2. 1 1/2 Cups shredded red cabbage
  3. 12 oz Edamame, shelled and steamed
  4. 1 cup Sliced almonds
  5. Peanut dressing (recipe below)
  6. Sesame seeds
Instructions
  1. Toss all of the ingredients together in a large mixing bowl.
  2. Sprinkle with sesame seeds
  3. Serve immediately at room temperature or refrigerate and serve chilled.
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Spicy Peanut Dressing
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Ingredients
  1. 1/4 Cup smooth peanut butter
  2. 2 Teaspoons soy sauce
  3. 1 Tablespoon brown sugar
  4. 1 Teaspoon chili garlic sauce
  5. 1 Tablespoon hoisin sauce
  6. Hot water
Instructions
  1. Whisk all of the ingredients except for the hot water together in a small mixing bowl.
  2. Add the hot water a splash at a time until the dressing has thinned to lightly coat the back of a spoon.
  3. Toss with the salad ingredients.
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Spicy Baked Sweet Potato Fried with an Avocado Aioli

I can vouch for Coty when I say that she and I are lovers of sweet potato fries. I mean, who doesn’t love themselves some of those sweet and salty fried potatoes?

When she was recently raving about some that she had a local restaurant, I instantly had a craving for them. Instead of spending the money to go out, I decided to make my own and spruce them up a bit. Spruce up, as in making them spicy and pairing them with an avocado aioli.

Spicy Baked Sweet Potato Fried with an Avocado Aioli

To say I’m a bit obsessed is an understatement. I’m pretty sure having them for dinner at least once a week is totally acceptable, if not necessary. We’ve all heard the great benefits of the sweet potato, so why not give your body what it needs….or wants. 

This creamy avocado aioli is the perfect dip to cool down these spicy spuds. Be sure to make plenty – you’ll be using your finger to scoop up the rest.

Spicy Baked Sweet Potato Fried with an Avocado Aioli

Baked Spicy Sweet Potato Wedges with an Avocado Aioli
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Ingredients
  1. 4 Large sweet potatoes
  2. 2 Tablespoons of extra virgin olive oil
  3. 1/2 Teaspoon of chili powder
  4. 1/2 Teaspoon of garlic powder
  5. 1/4 Teaspoon of ancho chili powder (add more for more heat)
  6. 1/4 Teaspoon of paprika
  7. 1/4 Teaspoon of salt
  8. 1/8 Teaspoon of pepper
  9. 2 Avocados
  10. 1/2 Cup of plain Greek yogurt
  11. 2 Teaspoons of fresh basil
  12. Juice of half a lemon
  13. 1 Garlic clove
Instructions
  1. Preheat your oven to 400.
  2. Cut your sweet potatoes into wedges and toss in a large bowl with your olive oil, chili powder, garlic powder, ancho chili powder, paprika, salt, and pepper.
  3. Lay your wedges out on a lined baking sheet.
  4. Bake for 20 minutes and then flip and bake an additional 20 minutes. Or until brown and crispy on the edges.
  5. While the wedges are baking, place everything from the avocado and on into a food processor and process until smooth.
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Whole Wheat Pineapple and Banana Snack Cake

With recently moving into a new apartment, my cupboards are more than bare. I barely have enough stuff to throw together a simple sandwich. We’ve been in our new place for almost three weeks, so yeah, I guess you could say I procrastinate. So when the baking mood struck this past Sunday, I knew it was going to be next to impossible to pull something together, let alone tasty.

Luckily I had some flour, ripe bananas, and a random can of shredded pineapple – because why wouldn’t you have a can of pineapple in your empty cupboards? Soon this whole wheat, banana, pineapple snack cake was born, and it was delicious…not to mention easy.

Whole Wheat Pineapple and Banana Snack Cake

 

I used whole-wheat pastry flour, but you could use regular flour and white whole wheat. What I love most about this cake is that it’s somewhat “healthy,” I used 2/3 cup of sugar and relied mostly on the natural sugars of the bananas to supply the sweetness. A win, win with a cake. 

Moral of the story, keep a can of pineapple in your cupboards. 

Whole Wheat Pineapple and Banana Snack Cake

Whole Wheat Pineapple Banana Snack Cake
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Ingredients
  1. 1 Cup of whole wheat pastry flour
  2. 1 Ripe banana
  3. 1/2 Cup of drained crushed pineapple
  4. 1 Large egg
  5. 1 Teaspoon of Baking Powder
  6. 2 Teaspoons of vanilla extract
  7. 1/3 Cup of brown sugar
  8. 1/4 Teaspoon of salt
  9. 3 Tablespoons of melted butter
Instructions
  1. Preheat oven to 350 degrees F. Grease a 8 x 8 pan.
  2. In a large bowl, whisk egg and brown sugar until smooth. Add in vanilla extract, mashed bananas, and pineapple, mix until combined.
  3. Add in flour, baking powder, and salt, mixing until the batter comes together. Lastly add in melted butter (make sure butter is cool).
  4. Pour batter in the baking pan. Bake for 30 minutes, or until center is no longer jiggly and edges are golden.
Adapted from How Sweet Eats
Adapted from How Sweet Eats
Quirks and Twists http://quirksandtwists.com/