Parade Magazine: Watermelon and Shrimp Salad with Vanilla Balsamic Vinaigrette

Watermelon and Shrimp Salad with Vanilla Balsamic Vinaigrette

As we’re at the height of Summer’s juicy bounty, we’re also a few weeks away from the start of a crisp autumn. Continue to savor the taste of summer in a leafy salad tossed with juicy cubes of watermelon, sweet shrimp, and creamy feta cheese with a few crunchy pistachios and celery pieces. While you’re at it, drizzle a lovely Vanilla Balsamic Vinaigrette to bring out summer’s juicy flavors, because autumn is still weeks away.  Read more

Couscous with Roast Cauliflower and Shrimp

Couscous with Roast Cauliflower and Shrimp

Last year, a few foodie friends raved about Adriana Valez’s Roast Cauliflower recipe. She used to write a food blog at “What I Made for Dinner.” These foodie friends loved her recipe so much; they eventually started reinterpreting the recipe with other spices, including a curry-spiced version. Remembering everyone’s twitter and facebook rave about her recipe last summer, one head of cauliflower was finally and recently brought on a whim. Read more

Seared Tuna served with Black-eyed Peas and Peach Salad

Seared Tuna served with Black-eye Peas with Peach and Raw Grated Beet Salads
Seared Tuna served with Black-eye Peas with Peach and Raw Grated Beet Salads

The Seared Tuna with the Black-eyed Peas and Peach Salad was served a few weeks ago, when it was too hot to cook. As this post is being written, the weather is cooler. Clouds fill the sky. The ground is damp from last night’s rain. Do I crave this meal in cooler weather like this? Not quite, but I’m posting this meal regardless of the weather. It’s still summer. It’s the middle of August. I’m hoping for more hot days, even if fall is quite a few weeks away. Right now, I’m focusing on this beautiful weather, rain or shine. Peaches, plums, figs, nectarines are at their best this time of year. It’s a coincidence that these fruits pair well with cinnamon and nutmeg, too. Perhaps, they’re sweet fruits warming us into the fall. Read more

Salads for Breakfast

Healthy Alternative Breakfast: Two Salads
Healthy Alternative Breakfast: Two Salads

The traditional American breakfast usually consist of pancakes, waffles, bacon, grits, sausages or frittatas. Honestly, these meals take too much time to prepare in mornings were time is short. There are faster alternatives. In the summer, an abundance of fresh, local produce are available that make great salads. Salads for breakfast, you ask? Yes. Let’s expand the concept of a salad. Some people think green leaves are too harsh to digest early in the morning. I agree, but baby greens are less harsh. Lightly sautéed spinach, beet and swiss chard greens can be prepared and served in less than five minutes (Meal planning tip: Wash and cut greens the night before). They pair well with Easy Fried Eggs that take less than one minute to serve. My favorite summer breakfast is the basic tomato, fresh mozzarella and basil salad. It’s delicious with drizzled olive oil and a splash of balsamic vinegar. Sprinkle a little salt and pepper to draw out the flavors more. Sometimes, it’s garnished with toasted pine nuts and chopped kalamata olives. Another salad was made with the same dressing and garnish by using boiled eggs. No greens are included in those salads, and both paired well with crusty, wheat bread. Both salads are usually served as a side dish for lunch and dinner. Just as pancakes can be served for dinner, many light dinner recipes can be served for breakfast as well. Let’s think creatively about breakfast, and start our days on the healthy side. Read more