Grilled Avocados with Pico de Gallo (GF) (V)

avocadoThe season may have just changed to Spring for the rest of you folks, but in Arizona it already feels like Summer. In fact, it’s supposed to reach 97 degrees here by Wednesday. That’s right – BE jealous, America.

So… I can’t really take credit for this delicious recipe since it’s one that I stole from Nick’s mom, January. I always know these little avocados will be served up whenever she has a get-together at her abode. Anywho, this recipe is super simple and perfect for BBQs!!

 

Grilled Avocados with Pico de Gallo (GF) (V)

the ingredients

2 avocados, sliced in half
1 tbsp avocado oil
4 tbsp pico de gallo (recipe follows)
salt and pepper to taste

the method

Cut avocados in half and remove the pit. Slather each side with avocado oil and sprinkle with salt and pepper. Grill avocados until they get a nice char on them. Fill the pit with pico de gallo and serve. YUM!

Pico de Gallo (GF) (V)

the ingredients

3 red onions
12 Roma tomatoes (slightly under ripe is fine)
2 cups fresh cilantro leaves
2 to 3 jalapenos
1 lime
Salt
the method
Dice up equal quantities of onion and tomato. Roughly chop the cilantro.Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don’t want to cause any fires. Now dump the four ingredients into a bowl.Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

 

Grilled Tofu with Marinated Tomato Salad and Wilted Spinach

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Tofu ingredients:

  • 1 block of extra-firm tofu, drained
  • 1 tbp. Light Soy Sauce
  • 1/4 tsp. ground ginger
  • 3/4 tsp. minced garlic
  • 1/4 tsp. sesame oil

Tofu instructions:

  1. Mix all ingredients together in a shallow bowl.
  2. Once the tofu has drained, slice five 1-inch strips and toss them in the marinade.
  3. Allow to sit for 5-10 minutes.
  4. Throw strips on a medium-high heat grill pan and cook for 3 minutes on each side.

Marinated Tomato Salad ingredients:

  • 6 to 8 ripe tomatoes
  • 4 green onions
  • 1 cup extra-virgin olive oil
  • 3 to 4 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • Salt and freshly ground black pepper
  • Handful fresh parsley leaves, lightly chopped
  • 12 fresh basil leaves, chiffonade
Marinated Tomato Salad instructions:
  1. Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.
  2. Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.
  3. Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.
Wilted Spinach with Fried Garlic ingredients:
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, sliced
  • 1 pound spinach, washed and stemmed
  • Salt & freshly ground pepper, to taste
Wilted Spinach with Fried Garlic instructions:
  1. Heat oil in a large skillet over medium-high heat.
  2. Add garlic and stir until golden, about 30 seconds.
  3. Add greens in batches, if necessary, and toss until just wilted, 2 to 4 minutes.
  4. Season with salt and pepper.

Mediterranean Feast

Ladies, brace yourselves: Bikini Season is just around the corner.

That’s right, I put the stinky fish on the table. Even though summer is a season that most people look forward to, some women most women are paralyzed by fear when thinking about slipping (or stuffing) themselves into that itty-bitty bikini. I don’t blame you, we’re all guilty of indulging during the holidays and colder weather… we need to keep warm somehow, right?

So what are our options? Jenny Craig? Cleanses? Food that tastes like cardboard?

I’m not going to suggest against any of the former methods- well maybe the third one, but there are plenty of websites that have yummy recipes that keep the pounds off (yes, I just shamlessly plugged my own blog… oops, I did it again).

Last night, Nick and I made a Mediterranean inspired meal that boasts only 197 calories per serving. I didn’t even HAVE to feel guilty for having seconds… and thirds ;). It was delicious and very fresh tasting. I think the boy-toy agreed.

Mediterranean Kabobs:

1block of super-firm tofu, cut into 1 inch cubes (non-veg: 1 lb boneless chicken breast)
For the marinade:
2 tbsp fresh squeezed lemon juice
1 tsp dried oregano
1 tsp garlic, crushed
kosher salt to taste
fresh ground black pepper to taste
For the salad:
1 1/4 cups cucumber, peeled
1 1/4 cups diced tomato
2 tbsp red onion, diced
1/4 cup black olives
1 1/2 tsp vinegar
1 1/2 tsp fresh lemon juice
2 tsp olive oil
1 tsp fresh dillweed
1 tsp fresh parsley
1/8 tsp dried oregano
salt and black pepper to taste
4 cups shredded lettuce
1/2 cup feta cheese, grated

lemon wedges for serving
Directions:
  1. Marinate the tofu at least 2-3 hours or overnight. If using wooden skewers, soak in water at least 30 minutes if grilling outdoors.
  2. Combine the first 12 salad ingredients (cucumbers through salt and black pepper, not the lettuce) and set aside in the refrigerator to let the flavors set.
  3. Thread tofu on 4 skewers and cook on a hot grill (indoor or outdoor grill) until tofu is cooked though, about 10-12 minutes.
  4. Divide lettuce between four plates, top with tomato-cucumber salad, fresh grated feta cheese and grilled tofu. Serve with lemon wedges.

Pic of Nick’s dish for good measure: