Avocado BLT

Festive Strawberry Salad

Southerners certainly do love their fruit salads! This strawberry salad is made with frozen strawberries, cream cheese, marshmallows, pecans, and pineapple.
Ingredients:

Ingredients
2 packages (8 ounces each) cream cheese
2 tablespoons mayonnaise
2 tablespoons granulated sugar
2 packages (10 ounces each) frozen sweetened
strawberries, partially thawed
2 cups mini marshmallows
1 can (12 ounces) crushed pineapple, drained
8 ounces whipped topping (about 3 1/2 cups)
1/2 cup chopped pecans or walnuts
Preparation:

Directions
Combine all ingredients; pour into a mold or freezer-safe dish and put in freezer. Freeze thoroughly. Take salad out 15 to 20 minutes before serving. Cut into wedges or squares to serve.
Serves about 18 to 20.

California-Inspired Roll

Catch a wave with this groovy sushi roll! Tender smoked salmon, smooth cream cheese, and zesty garlic are combined into an unforgettably tasty sushi roll that will have everyone at the table reaching for seconds. This simple sushi roll featuers crunchy cashews and delicate flavors for a truly original and delicious meal. Pair with miso soup and seaweed salad for a wonderful dinner that brings the flavors of Japan – and California – right to your table.


Ingredients:
2 sheets nori
1 c. uncooked medium grain white rice or sushi rice
1 ¼ c. water
1 ½ Tbsp rice vinegar
1 ½ Tbsp white sugar
¼ tsp salt
3 oz cold cream cheese, cut into thin strips and divided
2 tsp crushed garlic, divided
2 green onions, minced
2 Avocados
2 oz smoked salmon, cut into thin strips and divided
1 Tbsp crushed cashews
soy sauce and wasabi paste, for serving

Directions:
Wash rice in a colander or strainer until water runs clear. In large saucepan combine rice and 1 ¼ c. water and bring to a boil; reduce heat to low, cover and simmer until cooked through, apr. 15 minutes. Remove from heat and allow to sit for 20 minutes more to steam.
In large bowl combine rice vinegar, sugar and salt. Add rice and using a wooden spoon, mix to combine. Spread rice out on a metal sheet pan or aluminum foil to cool.
Preheat oven to 350 degrees F.
Place nori in oven for 4 minutes to soften. Remove and place shiny side down a plastic wrapped bamboo mat. Press a layer of rice onto nori leaving a 1/2-inch margin at the top of the roll. Sprinkle with ½ tsp garlic, ½ of the crushed cashews, and half of the green onions. Arrange half of the strips of smoked salmon, avocado and cream cheese on the rice.
Pick up edge of bamboo rolling sheet, fold bottom edge ofs heet up to enclose the filling, and tightly roll the sushi into a firm cylinder, pressing firmly to seal. Wrap in mat and gently press and roll to seal.
Repeat with remaining nori and ingredients.
Cut each roll into 6 slices using a very sharp, wet knife. Chill until ready to serve, and serve with soy sauce and wasabi paste.

Vegetarian Samosas

For the Samosa stuffing:
2 cups boiled and cubed potatoes
1/4 cup cooked green peas
1/2 tsp Garam Masala
1/2 tsp salt
1/4 tsp Red chili powder
1/4 tsp Ginger paste
1/4 tsp fennel seeds or powder
For the Samosa covering:
1 cup plain flour
1/2 tsp salt
1 tbsp oil
Water to form dough
Oil for deep frying

Samosa recipe Preparations:
Mix flour, salt and 1tbsp oil
Add water little by little, form tight dough and keep aside
Mix all the stuffing ingredients together in a bowl
Take a lime sized ball of dough and roll out in a circle of about 6″ diameter on a rolling board using a rolling pin
Cut the round into half, each half makes one Samosa
Add a big tablespoonful of the stuffing on one piece, fold into a triangle, holding the stuffing in carefully. Press the edges together to seal.
Form all the Samosas in the same way
Heat oil for frying and keep it on medium heat
Add the Samosas into the hot oil and fry on both sides till they are golden brown
Remove and drain well

Take-To-School Taco Bar

 
Ingredients

    * 4 thin slices roast beef (about 3 ounces)
    * 4 (6-inch) soft flour tortillas
    * 1/3 cup shredded Cheddar, Monterey jack or "Mexican blend" cheese
    * 1/4 cup Quickie Guacamole, recipe follows, or store-bought fresh guacamole
    * 1/4 cup Speedy Salsa, recipe follows, or store-bought fresh salsa
    * 2 tablespoons sour cream or plain yogurt, optional
    * Mini bottle hot sauce
    * Multi-compartment lunch box

Directions

Fold 1 slice roast beef inside each of 2 soft tortillas and sprinkle with cheese. Pack in the biggest compartment of the lunch box. Pack other compartments with guacamole, salsa, sour cream and other favorite toppings. Seal and send off to school.
Speedy Salsa:

    * 2 ripe tomatoes (about 1 pound), halved
    * 1/4 small red onion or white, halved
    * 1 to 2 tablespoons extra-virgin olive oil
    * Kosher salt
    * 1/4 cup chopped fresh cilantro leaves or fresh mint leaves, optional

Grate tomatoes on the largest holes of a box grater into a bowl all the way down to the skins. Discard the skins. Grate the onion into the tomato. Stir in olive oil. Season with salt, to taste. Serve with cilantro leaves on the side, or stirred in, if desired.
Quickie Guacamole:

    * 1 ripe Hass avocado, halved and seeded
    * 1 lime, halved
    * 1/2 teaspoon kosher salt
    * 1/4 cup diced tomatoes, mango, or quartered seedless grapes, optional

Scoop the flesh from the shell with a spoon into a medium bowl. Squeeze the lime juice over the avocado and stir to coat evenly. Add the salt. Use a fork to stir and mash into a chunky guacamole. Stir in tomatoes or fruit, if desired.

Mozzarella Grilled Cheese

Ingredients

* 4 slices thick-cut sourdough bread
* 1 ball (1 pound) fresh mozzarella, cut into 1/4-inch slices
* 2 plum tomatoes, cut into thick slices
* 1 cup fresh basil pesto, recipe follows
* Kosher salt and freshly ground black pepper
* Extra-virgin olive oil

Basil pesto:

* 1/2 cup pine nuts
* 2 cups fresh basil leaves
* 1 cup fresh Italian parsley leaves
* 1/2 cup Parmesan or Romano
* 2 garlic cloves
* 1/4 teaspoon salt
* 1/2 cup extra-virgin olive oil

To make pesto:

Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured. If you have a panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.

Soba Noodle-Vegetable Salad

Ingredients

* 4 ounces soba noodles, or whole-wheat spaghetti
* 1 large shallot, very thinly sliced
* 1 1/2 cups shredded carrot
* 1 red pepper, julienne
* 1/3 cup shredded fresh basil leaves
* 1/3 cup shredded fresh mint leaves
* 1 tablespoon chopped fresh cilantro leaves

Dressing:

* 1/4 cup rice vinegar
* 1 teaspoon sugar
* 1 tablespoon walnut oil (or canola oil)
* 1/2 teaspoon sesame oil
* 1 teaspoon finely minced garlic
* 1/2 teaspoon chili flakes
* 1/2 teaspoon lime zest
* 1 teaspoon lime juice
* 1/2 teaspoon fish sauce, or 1 teaspoon low-sodium soy sauce
* Salt
* 6 large Bibb lettuce leaves

Directions

Boil noodles according to package directions. Drain and cool. In a medium to large bowl, combine noodles, shallot, carrot, pepper, basil, mint, and cilantro. Combine all dressing ingredients, season with salt to taste, add to noodle mixture, and toss lightly.

Snap off Bibb lettuce leaves and wash and dry. To serve, scoop spoonfuls of noodle salad into the lettuce leaves.

French Onion Soup

Cook 4 sliced onions and 2 thyme sprigs in butter, covered, 20 minutes. Uncover; cook 1 hour, or until caramelized, stirring occasionally. Add 6 cups beef broth; simmer 10 minutes. Add cognac, salt and pepper. Top with gruyere toasts.

Sausage-Bean Soup

Directions

Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.

For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.

Chicken Pita Sandwich

Ingredients

* 1 cup baby spinach
* 4 ounces cooked skinless, boneless chicken
* 1/2 cup sliced red bell pepper
* 2 tablespoons low-fat Italian vinaigrette
* 1 (6-inch) whole-grain pita, cut in half

Preparation

1. Combine spinach, chicken, bell pepper, and vinaigrette in a bowl; toss gently.

2. Serve in pita halves.

Caribbean Crab Sandwich

Ingredients

* 2 limes
* 1 pound fresh crabmeat, drained
* 1/4 cup chopped fresh cilantro
* 6 hoagie rolls
* 1 mango, peeled and chopped
* 1 avocado, chopped

Preparation

1. Preheat oven to 350°. Grate zest from 1 lime to equal 1/2 tsp. Squeeze juice from limes to equal 6 Tbsp. Gently combine zest, lime juice, crabmeat, and cilantro.

2. Bake buns at 350° for 7 minutes or until toasted.

3. Spoon crabmeat mixture into buns; sprinkle with mango and avocado. Serve immediately.

Roasted Turkey Sandwiches

1/3 cup mayonnaise or salad dressing
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1/4 teaspoon garlic powder
8 slices sourdough bread, 1/2 inch thick
8 large spinach leaves
1/2 lb sliced oven roasted turkey breast
1/2 cup chopped drained roasted red bell peppers (from 7-oz jar)

1. In small bowl, mix mayonnaise, basil and garlic powder. Spread on one side of each bread slice.
2. Layer spinach, turkey and bell peppers on 4 slices of bread. Top with remaining bread.

Makes 4 sandwiches