Grape Tomato and Avocado Salad

Serves 3

This delectable salad proves that fresh, high quality ingredients taste superb with little adornment. Halved grape tomatoes and avocados join onions, parsley, cilantro, lemon juice, extra virgin olive oil and sea salt in this perfect side dish or simple appetizer with tortilla chips. Can be prepared up to four hours ahead of serving, making it convenient for those summer days when you're constantly on the go.

Ingredients

1 pint grape tomatoes, halved
1/2 cup chopped flat-leaf parsley or cilantro, or mixture of both
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1/4 white onion, chopped
2 avocados, chopped
High quality sea salt, such as Fleur de Sal

Method

In a non-reactive glass bowl toss together tomatoes, parsley, oil, lemon juice, and onions. Add avocados and salt and toss gently. Chill if not serving immediately.

Monkie Mama's Italian Salad Dressing

We go through this dressing like crazy. Tasty on all sorts of salads (green, bean, pasta, or fresh cut veggies, etc). I often double or triple this recipe or else I'm constantly making more. Thank goodness it's so easy!

• 1 C Olive oil
• 1/2 C white vinegar (you can get creative with different kinds of vinegars for different tastes)
• 1 tsp Sea Salt
• 1 tsp Pepper
• 1 tsp Basil
• 1 tsp minced garlic

Combine all ingredients (put the mixture through the blender for a creamy dressing). Refrigerate (best in a glass container). Dressing will separate so shake well before each use.

Monkie Mama's Black bean salad

• 2 cans organic black beans
• 2 ears fresh corn
• 1/2 red onion (more or less to taste)
  
• 1 green, red, or yellow pepper (heck, all three if you like em!)
  
• 1/2 lb diced tomatoes (I prefer grape tomatoes)
• 1 can olives, sliced
  
• 1 Cup (or to taste) of Monkie Mama's Roasted Red Pepper Dressing (or 1 bottle Annie's Roasted Red Pepper Vinagrette)

1. Drain and rinse black beans. Dump into a large bowl.
2. Cut the corn off the cob, rinse thoroughly. Add the corn to the beans.
3. Chop the onion and add.
4. Dice and add the pepper(s).
5. Slice tomatoes (dice if using larger tomatoes). Add to mix.
6. Slice olives and add.
7. Dump Salad dressing on the mixture and stir until combined.

Flavors will mix and the salad just gets tastier as it refrigerates. Also makes an excellent salsa.

7-Minute Healthy Steamed Butternut Squash

From the World's Healthiest Foods site

Whole butternut(kabocha or hubbard) squash takes about one hour to cook, but by cutting squash into 1-inch cubes and healthy steaming it takes only 7 minutes!

Prep and Cook Time: 7 minutes Ingredients: 2 cups butternut squash 3 TBS extra virgin olive oil 1 tsp lemon juice sea salt and pepper to taste

Directions:

1. Fill the bottom of the steamer with 2 inches of water.
2. While steam is building up in steamer, cut butternut squash into 1-inch cubes.
3. Steam covered for 7 minutes. Squash is done when it is tender, yet still firm enough to hold its shape.
4. Transfer to a bowl. For more flavor, toss sqush with the oil, lemon juice, salt and pepper while it is still hot. Research shows that carotenoids in foods are best absorbed when consumed with oils.

Serves 2

Mashed sweet potatoes

2-3 medium sweet potatoes, washed, peeled and cut into 1 inch cubes
1/2 t. sea salt
1/4 t. pepper
1/4 t. ground cinnamon
dash ground cloves
1/2 t. vanilla
2-4 T. coconut oil (can substitute butter)
1-2 T. agave nectar (optional)

Place sweet potatoes in enough water to cover potatoes plus 1 inch. Cook for 10 minutes or until tender. Turn off heat and drain. Place saucepan back on burner for 30 seconds more to dry potatoes.

Add remaining ingredients and mash until all ingredients are mixed well. Potatoes will be slightly lumpy.

Can be made ahead and frozen in sealed container.

Makes eight to ten 1/2 c. servings.

Fried Rice

4 C cooked white or brown rice (made ahead and chilled)
4 green onions, chopped
1/2 c cubed cooked ham
2 eggs beaten
2 T Soy sauce
1/2 c frozen peas
pepper to taste

1. Fry ham, onions and peas in an oiled nonstick skillet until onions and peas are soft. Remove from pan and wipe out residue with paper towel.
2. Fry eggs briefly, remove from pan and wipe out.
3. Heat 1/4 cup oil or butter in pan and fry rice for 3-5 minutes.
   
4. Add ham, eggs, onions, soy and pepper. Stir to combine.

This can be made early in the day, refrigerated and reheated at dinnertime