Summer Flavors Are So Much Fun

It's been a few weeks since I came up with these recipes, but I haven't had time to post them until now.  Hope you enjoy!

 

Pineapple Avocado Salad with Basil Dressing

Pineapple, cubed (set aside and save juice)

Corn (fresh or frozen)

Red Onion, chopped

Avocado

Spinach

Fresh Basil leaves

Oil

Garlic

Pineapple Juice

Grease two baking sheets. Roast pineapple, red onions, and corn until golden. Cut avocado.

In a blender or food processor, combine basil, oil, garlic, and pineapple juice. Add more oil until it resembles a salad dressing.

Allow roasted vegetables/fruit to cool and then combine with avocado and spinach. Pour on dressing.

Note: This is a wet salad and goes well with rice or chicken.

Ratatouille Salad

Garlic

Eggplant, cubed

Red Onion, chopped

Red Pepper, chopped

Zucchini, chopped

Salad Greens (any variety)

Olive Oil

Balsamic Vinegar

Grease baking sheets and roast vegetables. Sprinkle with garlic powder. Allow vegetables to cool, and then combine with salad greens. Top with a simple dressing of balsamic vinegar and olive oil.

Almond Chocolate Swirl Bars

3 sticks Butter + 2 Tbsp. Oil (set 1 Tsp. Butter aside)

3 cups Brown Sugar

2 tsp. Vanilla

1 tsp. Water

4 Eggs

4 ½ cups Flour

1 tsp. Baking Soda

3/4 bag of Chocolate Chips

3 Tsp. Almond Extract

Combine wet ingredients. Add dry ingredients and mix well. Divide dough into two bowls, about ¼ and ¾.

In a microwave-safe bowl, melt chocolate chips and 1 Tsp. butter. Stir into the smaller bowl of dough until it is well blended. Add almond extract to the larger bowl, stir well.

Grease a large, rimmed baking sheet. Pour in almond dough first and then swirl in chocolate dough.  Bake at 300 degrees for 30-40 minutes. Cool and cut into bars.

Eggplant Stuffed Pita

Olive Oil

Eggplant

Onions

Garlic

Tumeric

Paprika

Pita

And any other vegetable you want

Sauté onions and eggplants in small amount of olive oil. Add spices.

Stuff pita with eggplant mixture and any other vegetables you want (like tomatoes and spinach)

Moroccan Chicken with Sweet Potatoes, Chick Peas and Raisins

Olive Oil

Onion

Chicken (I used boneless thighs, cubed)

Sweet Potatoes

Chick Peas (Garbanzo Beans)

1 can stewed Tomatoes (diced)

8 oz Water

1/4 tsp. Paprika
1/4 tsp. Cinnamon
1/4 tsp. Cumin
1/4 tsp. Turmeric
1/4 tsp. Ginger
a pinch of Cloves
pinch of Cayenne Pepper
1 Tbsp. Apple Cider Vinegar
Fresh Cilantro, chopped

Chop vegetables. Cook onions, sweet potatoes, and chicken with olive oil in a French Oven or large pot.  Once browned, add chick peas, tomatoes, water, spices, vinegar, and cilantro. Cover, and cook for another 15 minutes.

Serve with rice or cous cous.