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Posts Tagged ‘lunch recipes’

Magic Salad Ingredients

Palisade Peaches, garden tomatoes and basil

If you are lucky enough to live in Colorado, as I am, you may know that Palisade Peaches show up in the grocery store once a year around August or September.  The first Palisade Peach of the year is just about as delicious as the first tomato out of the garden.  (Well, almost.)

Every year at the hubby’s school they do a fund raiser, and he gets a case of these babies straight from the grower–the Cox family. 40 perfectly round, fuzzy, juicy, sweet orbs of love.  Yum.   The western slope of the Rocky Mountains apparently has the perfect conditions for growing peaches—hot and sunny during the day, but nice and cool at night.  BTW—this is also the perfect venue for growing certain types of grapes, and there are some fantastic vineyards out on the Western slope–go wine tasting.  Do it now.

At the exact moment the tomatoes in the garden began to ripen, Palisade peaches arrived, and thus the Magic Salad, as the hubby calls it, was born.

Ingredients:

  • 1 medium to large peach, chopped into ½ inch pieces.  If you can get a Palisade peach for this, do it!  If you sadly live in a different part of the country, do your best to get a locally grown peach in season.
  • 1 – 1½ cups of tomatoes, chopped ½ inch pieces.  You can use any kind of salad tomatoes—I usually use a mix of different colors and sizes, just to add a bit of visual appeal.
  • Drizzle of good balsamic vinegarWe happened to have some excellent aged balsamic flavored with black cherry from Seasons Taproom in Bethlehem, PA. 
  • Salt and pepper to taste
  • Drizzle of good extra virgin olive oil
  • Arugula  – 1 to 2 ounces, or enough to make a bed for each salad.  From the garden, of course!
  • Good feta cheese, crumbled – about 4 ounces.  If you live in Denver, get the Greek feta at Pete’s Market on Holly & Cedar.  They have four varieties there—Greek, Domestic, Bulgarian, and French.  They are all good, but I prefer the Greek for a crumbly texture and Bulgarian for a more creamy texture.  Greek is good for this salad, because it crumbles nicely, and it’s a little sharper and saltier—counterbalances the sweetness of the peaches and tomatoes nicely.
  • Basil chiffonade, about 2 tablespoons.  Chiffonade is a really pretty French word that means “made of rags”. How does everything sound prettier in French?

Make it:

  • Put the peach and tomatoes in a medium bowl.  Drizzle with just enough balsamic vinegar to coat.  Toss.
  • Season with salt and pepper.  Toss.
  • Drizzle with olive oil to coat.  Toss.  If you have other stuff to work on, this can sit, refrigerated, for about ½ hour.  Just stir it up every ten minutes or so.
  • Lay a bed of arugula in four wide bowls.
  • Spoon the peach/tomato mixture over arugula.
  • Top with feta, then basil.

Happy Hubby

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Crunchy Avocado, Spinach & Goat Cheese Sandwich

Crunchy Avocado, Spinach & Goat Cheese Sandwich

Last night with dinner, we had a delicious whole grain bake at home loaf of bread.  We only ate about half of it, so the rest, of course, was destined for sandwiches…but not ordinary Boring Sandwiches…  I have two gigantic wine barrels full of mint in my backyard, so that served as further inspiration.  The rest are just some of my favorite ingredients.  Happy Lunch! (more…)

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My world doesn’t abide by standard 9 to 5 rules.  I run a small business, work as a freelance graphic artist, and have a large crazy dog who needs more supervision and attention than a 9 to 5 family could provide.  (Boy did he luck out finding suckers like us!)  In addition, the Hubby works four nights a week, so much of our quality time happens in the afternoon.  Rather than having a nice dinner out once a week, which seems to be the American norm, we tend to do lunch out instead.

For us, eating lunch out is actually quite nice.  Unlike 9to5ers, we are generally not in a hurry during lunch.  We aren’t running out between phone conferences, grabbing the fastest thing on the block.  We don’t have business meetings over lunch–there are no laptops and no sales pitches.  Instead, we have the luxury to take our time and read the paper, maybe do the crossword puzzle.  Our tabs tend to be pretty low, since we aren’t tempted by the wine list, and since lunch is served in smaller portions, it’s cheaper. Often we spend less on lunch out than we would have spent buying lunch fixings at the grocery store.  It’s also a great way to try that trendy new spot you have been curious about, or that crazy ethnic restaurant with the menu you can’t pronounce (the one you are a little afraid of, but still intrigued by) without blowing a lot of money or time on dinner.  I am a big fan of lunch.

On the days when we eat at home, however, our fallback plan is sandwiches. (more…)

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