White Bean and Avocado Salad

White Bean and Avocado Salad

(6 servings)

Ingredients:

4 cans (15 ½ oz.) Cannellini Beans, raised and drained

3 tsp. Kosher Salt, divided

¾ tsp. Black Pepper

2 medium cloves Fresh Garlic, finely grated

1 small Red Onion, halved and thinly sliced

1/3 cup Red Wine Vinegar

3 tbsp. Extra Virgin Olive Oil, plus

1 large Avocado, ripe, halved, pitted, peeled and cut into ½ inch pieces

1 cup Fresh Flat-Leaf Parsley, lightly packed and torn if large

½ cup Fresh Dill, lightly packed and chopped

1 tsp. Lemon Zest, grated

1 tsp. Fresh Lemon Juice

Directions:

In a large microwave safe bowl, toss beans with 1 tsp. salt and microwave on high for 3-3½ minutes until hot.  Toss once halfway through.  To the hot beans, add the garlic, onion, vinegar, oil, 2 tsp. salt and the pepper.  Toss to combine.  Let stand until cooled to room temperature (about 30 minutes) stirring once or twice.  Stir the beans once again, then stir in the avocado, parsley, dill, lemon zest and juice.  Taste and season if needed with salt and pepper.  Transfer to a serving dish and drizzle with a little more olive oil and serve.

Notes:              Don’t allow beans to cool before adding the oil and vinegar step.  The hot helps the flavors fully infuse.

Notes:              Don’t add the avocado and herbs until just before serving.  This will help keep the flavors and colors fresh and bright.

Notes:              This salad can be serve at room temperature or cold, whichever you prefer.  If serving cold, you can refrigerate the bean mixture without the avocado and herbs up to a day ahead.  Then just add the avocado and herbs just before serving.  Of course you will want to toss the bean mixture first, add the avocado and herbs and toss again.

Ideas for Future Efforts

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Watermelon and Cucumber Salad

Watermelon and Cucumber Salad

(6 servings)

Ingredients:

4 cups Watermelon, cubed about ¾ inch

1 cup Cucumber, peeled, seeded and diced

1 cup Feta Cheese, crumbled

¼ cup Fresh Mint leaves, packed

2 tbsp. Red Onion, diced

2 tbsp. Fresh Lime Juice

1 tbsp. Extra Virgin Olive Oil

Directions:

In a medium bowl, combine watermelon, cucumber, feta, mint leaves and onion.  In a separate small bowl, combine lime juice and oil.  Drizzle over watermelon mixture and toss.  Cover and refrigerate 1-2 hours before serving.  Toss again just before service.

Notes:              Try using Cotija cheese instead of the feta for a slightly different taste.

Ideas for Future Efforts

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Early Summer Salads

Summer time to me brings up many different foods.  Grilling, fresh fruits and vegetables, refreshing desserts and salads too.

This week we’ll talk salads.  I happen to love salads of all sorts year-round.  They always seem light, refreshing and satisfying.

So to start on Wednesday, we have “Watermelon and Cucumber Salad” which is very refreshing.

Then try “White Bean and Avocado Salad” on Thursday.  This might sound a little different but it is a very enjoyable salad, really anytime of the year.

Summer is a great time for light refreshing salads of all kinds.  There are many more on my blog here.  Just click on the “Salad” tab and check them out for yourself.  One of my favorites is “Jane’s Salad” with “Jane’s Dressing” either as an entrée salad or an accompaniment to something off the grill.

Well enjoy some salads and “Happy Cooking” until next time.  Don’t forget to share this link with others.  Thanks for your help in spreading over 800 recipes.

Cornmeal Spoonbread (GF)

Cornmeal Spoonbread (GF)

(8 servings)

 

Ingredients:

 

5 tbsp. Unsalted Butter, softened, divided

4 cups Milk

1 cup Cornmeal, fine ground

1 tsp. Kosher Salt

1 tsp. Sugar

4 large Fresh Eggs, separated

1/8 tsp. Cream of Tartar

 

Directions:

 

With 2 tbsp. butter, grease a 1½ qt. soufflé dish.  Set aside.  In a large sauce pan heat milk to near boiling.  Slowly whisk in cornmeal, bringing to a boil.  Cook, whisking constantly, over medium heat until mixture thickens and begins to pull away from the sides of the sauce pan (about 5 minutes).  Remove from heat, transfer to a mixing bowl and let cool 10 minutes.  Whisk in the remaining butter, salt and sugar.  Beat in egg yolks until well blended.  In a clean large mixing bowl, beat egg whites and cream of tartar with a large whisk until they form soft glossy mounds.  Stir one-third of the beaten egg whites into cornmeal mixture to lighten.  Gently fold in remaining egg whites.  Gently turn into prepared soufflé dish (it will be nearly full).  Place in a pre-heated 400-degree oven for 30 minutes or until puffed and golden brown.  Cool 5 minutes before serving.

 

Notes:              The fine ground cornmeal can be white or yellow for this recipe/

 

Ideas for Future Efforts

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Buttermilk Spoon Bread (GF)

Buttermilk Spoonbread (GF)

(4 servings)

Ingredients:

1½ cups Buttermilk

½ cup Ground Cornmeal (yellow or white)

2 tbsp. Unsalted Butter plus extra for dish

¾ tsp. Salt

3 large Fresh Eggs, separated

3 medium Green Onions, thinly sliced

Directions:

Butter sides and bottom of a 4-cup soufflé or casserole dish.  Set aside.  In a 3-qt. sauce pan, warm the buttermilk over medium heat.  Stir in cornmeal.  Cook, stirring often, until mixture is thick and smooth (about 3 minutes).  Stir in butter and salt and remove from heat.  Let cool.  Whisk egg yolks into cornmeal mixture.  Add green onions, stir well.  In a large bowl, beat egg whites until soft peaks form.  Add to cornmeal mixture, a little at a time, folding gently to avoid deflating.  Scape mixture into prepared dish.  Place in a pre-heated 375-degree oven for 25-30 minutes.  Bake until puffed, golden brown and set.  Serve immediately.

Notes:              Always remember to check that

                         all ingredients are gluten-free.

Ideas For Future Efforts

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Gluten-Free Spoon Bread, Two-ways

This week we’re making “Spoonbread” with cornmeal.  This is gluten-free spoonbread for those that cannot have gluten.  As always, be safe and check that all ingredients you are using are gluten-free.

 

We start out with “Buttermilk Spoonbread (GF)” on Wednesday.  Then we follow up with “Cornmeal Spoonbread (GF)” on Thursday.

 

Spoonbread is just a type of a Soufflé.  So you will need a soufflé dish or a smooth sided baking dish.  They come in many different sizes, both individual and various sizes for larger groups.

 

Check these out and give them a try.  “Happy Cooking” until next time.  As always too, please help spread this food blog to family and friends.  Thanks.