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Heirloom Artichoke Salad

Yet another refreshing salad for a hot day.

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!


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

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.

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

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.

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.

Roasted Chickpeas with Rice and Kale

The chickpeas were really the highlight of this recipe. They are plenty flavorful on their own but they can also make a nice addition to many dishes.

1/2 can garbanzo beans(chickpeas), rinsed and drained
2 tablespoon olive oil
1 teaspoon paprika
1/2 cup raw chopped kale
1/2 cup cooked rice
8-10 brussels sprouts

Toss the chickpeas with 1 tablespoon of olive oil and paprika. Spread on a cookie sheet lined with parchment paper. Slice brussels sprouts in half and place on a lined cookie. Drizzle olive oil over the brussels sprouts. Bake the chickpeas and brussels sprouts for 15-20 minutes at 350. Allow to cool for at least half an hour. Cut the brussels sprouts in to bite sized pieces or in quarters. Toss the chickpeas and brussels sprouts with the rice and kale.

Tomato and Feta Bulgar Salad

1/2 cup bulgar
1 cup boiling water
2 tablespoons olive oil
2 medium sized tomatoes, diced
2 oz. feta cheese, crumbled
1/4 cup cooked peas
1 cup raw spinach
1/4 cup sliced black olives

Stir the bulgar, boiling water and olive oil in a large bowl. Let rest for 1 hour. Saute the spinach until it is partially wilted, about 4 minutes. Add spinach, tomatoes, feta, peas and black olives to the bulgar. Toss together lightly and add pepper.

Fresh Tomato Mozzarella Salad

This might be the last day of the summer where you can get fresh, flavorful tomatoes. Tomatoes should be plump and heavy, and stored at room temperature until use.

3 large tomatoes
1 medium sized ball of mozzarella cheese
3 tablespoons olive oil
3 teaspoons balsamic vinegar
1 ear of corn, cooked and sliced off the cob
2 tablespoons fresh chives
3 sprigs of basil, ripped into small pieces

Slice tomatoes into 1/3 inch thick slices. Slice ball of mozzarella in 1/4 inch thick slices. Lay a slice of mozzarella cheese on each slice of tomato. Drizzle olive oil and balsamic vinegar over the tomatoes slices. Sprinkle the corn, chives and basil over the tomatoes, and finally salt and pepper to taste. Serve immediately!

Broccoli Crunch Salad

This might be the last day of the summer where we post a recipe. Hope you enjoy!

1 large floret of Broccoli, about 2 cups chopped
1/2 apple
1/4 large onion
3 tablespoons dried cranberries
3 tablespoons raw pecans
2 tablespoons olive oil
2 tablespoons Greek yogurt or mayonnaise
2 teaspoons honey
2 teaspoons Dijon mustard
2 teaspoons apple cider vinegar

Steam the broccoli for 1-2 minutes. It should be cooked but still crunchy. Allow to cool, and refrigerate for half an hour. To make the dressing, combine olive oil, yogurt, honey, mustard and vinegar and mix well. Chop the chilled broccoli, apple, onion and pecans into small pieces. Mix together the broccoli, apple, onion, dried cranberries and pecans. Pour the dressing over and toss. Serve immediately.

Avo-Cuke-Corn Salad

A refreshing side perfect for summer. No better way to celebrate being together!

1 avocado
1/2 can corn
1 mini cucumber
1/2 lime
1/4 small onion

Dice avocado, cucumber, and onion. Place into a large bowl and add corn. Squeeze lime onto mixture and stir. Serve alone or with tortilla chips.

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