Tomato Cucumber Guacamole

A really fresh side to any meal.

1 pint cherry or grape tomatoes, halved
2 medium cucumbers or 1 large English cucumber, peeled and coarsely chopped
2 avocados, coarsely chopped
1/4 cup chopped red onion
1 1/2 tablespoons lime juice
1 tsp grated lime rind
1/2 tsp ground cumin
Salt and pepper


In a bowl, toss tomatoes, cucumber, avocado, onion, lime juice, rind and cumin.  Add salt and pepper to taste.

Serves 8

Warm Arugula, Olive and Tomato Salad

A really nice salad to accompany dinner.  From Food and Drink Spring 2015.

1/4 cup olive oil
1/4 cup red wine vinegar
2 tsp Dijon mustard
2 cups grape tomatoes
1 cup thinly sliced red onion
1/4 cup chopped, pitted dry cured black olives
2 cloves garlic minced
4 cups packed arugula
Salt and freshly ground pepper
6 cups torn romaine lettuce hearts

• Whisk together 2 tbsp of the oil, the vinegar and mustard in a small bowl; set aside.
• Heat remaining 2 tbsp oil in a large skillet over medium high heat.  Add tomatoes, onion and olives and sauté for about 3 minutes or until onion is softened.  Add garlic and sauté for 1 minute or until fragrant but not browned.
• Pour in vinegar mixture, then add arugula.  Stir just until arugula is wilted, for about 1 minute.  Remove from heat and season to taste with salt and pepper.
• Divide romaine lettuce equally between individual salad plates, the top with warm tomato mixture.

Potato Salad with Avocado and Arugula

A wonderful different potato salad.  I love the avocado in it and the Arugula gives it some bite.  You can peel the potatoes but I prefer the skin on.  From Food and Drink 2011

3 lbs (1.5 kg) small new potatoes
3/4 cup light sour cream
3/4 cup light mayonnaise
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup finely diced red onion or thinly sliced green onions or snipped chives
1 large or 2 small ripe avocados
3 to 4 cups baby arugula, coarsely chopped
Grape tomatoes

1. Generously cover potatoes with cold water in a large saucepan.  Bring to a boil over high heat.  Reduce heat to maintain a gentle boil; cook covered for 20 to 25 minutes or until just tender when pierced with a  skewer.  Drain; cool until able to handle.
2. Meanwhile, in a large mixing bowl, stir sour cream with mayonnaise, salt and pepper.  Stir in red onion.
3. Cut warm potatoes into bite size chunks; add to dressing as cut.  Using a large spoon or spatula, gently mix potatoes by lifting up from bottom of bowl and turning over.  To aid in rapid cooling, make a well in salad centre if in a bowl or spread out in a large metal pan.  Cover with plastic wrap; refrigerate several hours or up to a day until cold.
4. When ready to serve, dice avocados.  Stir potato salad gently; fold in avocado until just mixed.  Fold in arugula.  Garnish with additional red onion or halved grape tomatoes.

Corn and Black Bean Salad

Whew, Thanksgiving was wonderful!  Hope you had family and fun and food (maybe even a glass of wine or two). I had an amazing time, although I did learn I should not have two glasses of Pinot Noir on an empty stomach.  Despite that the dinner turned out lovely.

Now to get back to some healthier eating here is a recipe I got out of Food and Drink Early Summer 2011.  I made it earlier this year and don't have a picture of it but it turned out really well.  I love bean salads year round.

1/2 cup Feta Cheese
3 tbsp white wine vinegar
1/4 cup olive oil
1 tsp Dijon Mustard (grainy works well)
2 cans black beans (540 ml each)
2 cups grape tomatoes, halved lengthwise
2 cups frozen corn, thawed and rinsed
1/2 cup fresh basil, coarsely chopped
1 cup red pepper, finely chopped
1/4 cup red onion, finely chopped
Salt and freshly ground pepper to taste

1.  In a large bowl, break up feta with fork.  Whisk in vinegar, olive oil and mustard.
2.  To the same bowl add black beans, grape tomatoes, corn basil, red pepper and onion.  Stir well, season to taste with salt and pepper, and serve.

Serves 4