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Peach Salsa

This salsa is very sweet and refreshing! Goes well with a hot summer day.

Ingredients:
2 medium sized tomatoes on the vine
1 large ripe peach
1/4 small sweet vidalia onion
2 tablespoons chopped fresh cilantro

Dice the tomatoes, peach and onion. Add the chopped cilantro and toss gently. Serve immediately!

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Fish Tacos

This meal perfect for a summer night!

Ingredients:
2 fresh raw tilapia fillets
6 soft corn taco shells
2-4 sprigs of cilantro
paprika
fresh or dried thyme
handful of red cabbage
ingredients for Mango Salsa

Preheat oven to 425. Sprinkle each filet of tilapia with paprika and thyme. Trim the leaves of the sprigs of cilantro and place on top of the tilapia. Bake for 7 minutes. Prepare the mango salsa according to Mango Salsa. In a pan heat each corn tortilla until it is slightly brown on each side. On each corn tortilla, place one third of the cooked tilapia and then sprinkle with red cabbage. Put a generous amount of mango salsa on top and serve immediately!

Heirloom Artichoke Salad

Yet another refreshing salad for a hot day.

Ingredients:
1/4 bunch parsley, chopped
1/2 large cucumber
1/2 can white beans, rinsed and drained
2 tablespoons olive oil
1 pack mini heirloom tomatoes tomatoes
1/4 cup marinated artichoke hearts, chopped

Combine all ingredients in a large bowl. Gently toss together and serve!

Ceviche

Made with freshly caught fish, this dish was a first for us but absolutely delicious!

Ingredients:
1 fresh fish, scaled
1 mango
1 c. cilantro
2 tomatoes
1/2 large onion
8 limes
1 avocado
5 cloves of garlic
4 jalapeno peppers

Squeeze all of the limes in a bowl. Cut the fish into bite-sized pieces and add to lime juice. Finely chop garlic and jalapeno peppers and add to bowl. Dice mango, cilantro, tomatoes, onion, and avocado and stir in with all other ingredients. Allow to sit for a few minutes and then enjoy alone or with tortillas.

Cucumber Black Bean Salad

This is another refreshing salad for a summery day. And a great way to make a dent in the bag of 15 cucumbers you got for 99 cents.

Ingredients:
3 small/medium cucumbers
1 package cherry tomatoes
1 can of corn
1 can of black beans
1 medium onion
1 tbsp. olive oil
1 lime
1/2 tsp. garlic salt
Pepper

Dice the cucumbers, tomatoes, and onions. Drain the corn and beans and mix with the vegetables. Squeeze all the juice from the lime onto the mixture and add olive oil, garlic salt, and pepper to taste.

Summer Chickpea Quinoa

There’s nothing better than fresh produce from a farmer’s market – food tastes better knowing you’re supporting local, sustainable farming. For this recipe I used half quinoa and half brown rice, but you could use all of just one of those.

Ingredients:
1 c. cooked quinoa
1 c. cooked brown rice
1 tsp. rosemary
1 can chickpeas (drained)
1 medium zucchini
1/2 head of cauliflower
1/2 tsp. paprika
1/2 tsp. cumin
2 tsp. olive oil
1 tsp. dried parsley
1/4 tsp. garlic salt

Combine quinoa and rice after it is cooked. Dice cauliflower and zucchini and stir into quinoa/rice mix along with chickpeas. Add all spices and stir well, then add more spices to taste.

Asian Rice with Vegetables

We used some vegetables that we had left over in the fridge but this dish would really go well with a variety of other sorts. Also, the cauliflower was roasted in the oven to make it crispy and brown.

1/2 cup cooked brown rice
1 teaspoon peanut butter
1 1/2 teaspoons soy sauce
1/4 cup sliced mushrooms, cooked
1/4 cup broccoli, cooked
1/4 cup cauliflower, cooked
handful of cashews

Mix together the rice soy sauce and peanut butter in a bowl until well combined. Add in the mushrooms, broccoli, cauliflower and cashews and toss together. Serve warm or cold.

Chickpea, Parsley and Cucumber Salad

This is a new refreshing salad perfect a hot day!

1/2 cup parsley, chopped
1/2 large cucumber
1 can chickpeas
1 teaspoon paprika,
2 tablespoons olive oil, divided
1/3 cup green beans, cooked and chopped

Prepare chick peas as directed in Roasted Chickpeas with Rice and Kale. Dice the cucumber.  Put parsley, cucumber, green beans and chickpeas in a bowl and drizzle the remaining olive oil on top.  Toss gently and serve immediately.

Whole Wheat Banana Pancakes

You can substitute pancake mix for the flour and baking powder if you have it!

1 ripe bananas, mashed
1 egg
1/2 teaspoon vanilla extract
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/4 cup milk or buttermilk
butter or canola oil

Combine banana, egg, vanilla and milk in a mixing bowl and whisk together. Add flour and baking powder and whisk briefly. Add extra milk if the batter is too thick or extra flour if too thin. Heat a skillet to medium high heat and put a drop of butter. When it melts put a scoop of batter in the pan and flip after 1-2 minutes. Cook until both sides are golden brown. Serve immediately with syrup!

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