Wild Broiled Salmon & Edamame, Avocado Salad

As I was driving home from work the other day, I was thinking about the items I had in my fridge and what might make sense together. This edamame, avocado, radish, feta, salad is a nice departure from a plain a old salad with lettuce.  The texture of edamame and avocado together with the crunch and peppery-ness of the radish and tangy-ness of the feta ended up blending extremely well. Plus, it is loaded with nutrients from all ingredients; Protein, omega-3's, fiber, the B's, zinc, C, and potassium to name a few. Great fuel post-workout!

Tip: Slice avocado in squares while it is still intact and then squeeze them out for perfect cubes.

Tip: Roll basil leaves together and then slice to make perfect little strips.

Slice radish. 

In a small bowl, mix extra virgin o/o, lemon juice, basil, radishes, avocado, edamame, and feta cheese. 

To cook salmon (I love it best, broiled): Turn on your broiler and cook for 10 or so minutes (watch it) it should be golden on top and opaque all the way through. I mixed extra virgin o/o, parmesan and avocado together to make a paste then spread it over the top.  Add your salad and enjoy.

Have a great weekend - GO BRUINS! xo

Fruits & Veg in Season

It's not uncommon to hear that buying fresh fruit and vegetables is expensive. Well, they can be, but, are you buying in-season?  When buying in-season and local, the cost comes way down.  Being a New Englander, our best time of year is Summer, for obvious reasons. Here's your list. No excuses!

Arugula, Asparagus (May/June), Basil, Blackberries, Blueberries, Broccoli, Cantaloupe (late Summer), Carrots, Chard, Cherries (July, mostly), Corn (July/August), Cucumbers, Eggplant, Garlic, Lettuce, Melon, Mint, Mushrooms, Nectarine (Aug/Sept), Oregano, Parsley, Peaches (July-Sept), Peppers, Plums (Aug/Sept), Potatoes, Radishes, Raspberries, Rhubarb, Spinach, Squash, Strawberries (June), Thyme, Tomatoes, Watermelon (Aug-Oct), Zucchini (July - Sept) 

So pretty. Have a great day. xo

Quickie Weekend Appetizer

​I'm so excited for the hot weather this weekend! I often get asked what to bring to a last minute gathering or BBQ. My favorite appetizer to put together is my famous antipasto. But, that can be time consuming.  This quick spread has a little something for everyone; salt, sweet, and savory. 

Need:​

- Loaf of French Bread

- Assorted Olives (from the deli, not a jar)​

- Buffalo Mozzarella balls

- Grape or Cherry Tomatoes

- Thinly Sliced Prosciutto

- Basil

- Red Seedless Grapes

- Manchego Cheese

- Port Salut Cheese

- Extra Virgin O/O/, Salt, Pepper

Simply pinch together the basil/prosciutto/mozz/tomatoes on toothpicks. Generously drizzle with extra virgin o/o. They are bite size and everyone loves a caprese! Put the olives in a bowl and drizzle with extra virgin o/o, salt, and black or crushed red pepper. Add the cheese and you're ready to go!  Manchego and Port Wine Cheese are fan favorites - you cannot go wrong.  The Manchego is salty and has a nice bite. The Port Wine cheese is creamy and delicious... goes great with bread and grapes!  Have an awesome weekend - what are you all up to?! xo