Summer Salads

I love salad!  I love the fact that you can just throw a variety of fruits and veggies together and they taste delicious… salads are only limited by your imagination.  With the local Farmer’s Market opening today I thought I’d share with you a couple of my favourite recipes made from a number of fresh fruit & veggies that I pick up at the Farmer’s Market.

486578_10151929570870597_1021576739_nWATERMELON CUCUMBER FETA SALAD

 

Watermelon (cubed)

fresh blueberries

feta cheese (broken up)

chopped up fresh mint

craisins

edible flowers

alfalfa sprouts

cucumber

all layered together for a delicious fresh salad

 

dressing: 

 

RASPBERRY CREAMY VINAIGRETTE 

 

fresh raspberries

juice of one navel orange

1/4 cup red wine vinegar

1/4 cup plain greek yogurt

3 tbsp honey

1/4 cup extra virgin olive oil

salt & pepper

 

Put raspberries, orange juice, red wine vinegar, greek yogurt & honey in blender… pulse gently until mixed.  while

blending on low, add in olive oil until fully mixed add in Salt & Pepper

 

IMG_3897FRESH FLOWER GREENS SALAD

fresh greens from farmers market (variety of lettuce types – arugula/butter/romaine/red)

thinly sliced onion (I use red onion)

avocado

alfalfa sprouts

green grapes halved

chopped fresh herbs (basil & mint)

shredded carrot

edible flowers (farmers market)

 

dressing:

 

CUCUMBER DRESSING

1 cucumber peeled & chopped

2 tbsp olive oil

2 tbsp lemon juice

1 tbsp agave (or honey – local honey is delicious)

1 tsp tarragon

1/2 tsp salt

1/2 tsp pepper

 

blend all ingredients until smooth.

Feta & Spinach STUFFED CHICKEN BREASTS

first of all I apologize for not having exact amounts of the ingredients.  I usually throw dinner together, and then when it turns out I wish I had written down my process.  I’ll try to remember to do this for the future!  I also try to remember to take a photo!
 
STUFFED CHICKEN BREASTS

stuffed chicken breast with feta, spinach, sundried tomato,

stuffed chicken breast with feta, spinach, sundried tomato,

Ingredients
  • 2-3 Boneless Skinless Chicken Breasts
  • 1 cup chopped fresh spinach
  • 1/2 cup feta
  • 1/8- 1/4 cup chopped sundried tomatoes
  • 1 tsp minced lemon zest – I love to use Meyer Lemons
  • small amount of garlic powder
  • 1 tsp fresh basil
  • pepper to taste

Instructions

Preheat oven to 375 degrees
Place chicken breast between plastic wrap and pound to 1/4 inch thick. (Butterfly to help) ….  this is a great recipe to get out your frustrations .. and if you don’t have a mallet just find a rolling pin or some other object!
Combine spinach, feta, sundried tomatoes, lemon zest, garlic powder, basil and pepper in a bowl and mix well.
Put approx 2 tblsp of spinach mixture on widest part of chicken breast and then tightly roll the breast, leave seam side down on baking sheet.
Cook for approx 30 minutes.