Two Very Good Summer Recipes

Of course I can think of many people that might not agree but these two recipes fit the hot weather requirement by not adding any cooking heat to the kitchen.

Marinated Tomatoes with shrimp

Another great Barefeet in the Kitchen recipe found here.  I added some cooked shrimp I needed to use and it was a marvelous dinner.

Marinated Tomatoes  - slightly adapted from Barefeet In The Kitchen who in turn

adapted from The Pioneer Woman

1/2 cup extra virgin olive oil

2 tablespoons balsamic vinegar

2 tablespoons honey

1 teaspoon salt

freshly ground pepper to taste

1/4 cup parsley, chopped

10 basil leaves, sliced very thinly

1/8 teaspoon ground thyme

2 cloves garlic, minced

2 pounds bite size tomatoes, halved, I used red and yellow grape tomatoes

Combine everything except the tomatoes and whisk together in a large bowl. Add the tomatoes and toss well. Allow the tomatoes to marinate at room temperature or in the refrigerator for a few hours or if you prefer your tomatoes chilled, place the bowl in the refrigerator for an hour or so before serving. The tomatoes will create their own amazing marinade as they rest.

I liked it best the first two days before I thought it lost some of the vinegar flavor.  I did let mine sit out on the counter on day one to get the marinade part working so perhaps will try refrigerating next time.  Mary also uses this in a pasta salad which sounds very tasty.

Avocado Chickpea Smashup

 When the Two Peas blogger said she could eat this everyday, I was intrigued.  So I tried it, love it and also could eat this every day!

Avocado & Chickpea Smash-Up – adapted from Two Peas and Their Pod

 Salad for 3-4 sandwiches

1 (15 ounce) can chickpeas (garbanzo) beans
1 large ripe avocado

2 tablespoons chopped green onion

1 tablespoon fresh lime juice

¼ teaspoon curry powder

Salt and pepper, to taste

Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.

Rinse and drain the chickpeas.  In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add green onion, curry powder, and lime juice. Salt and pepper to taste.

Spread salad on bread and top with your favorite sandwich toppings or use as a dip.

I added fresh spinach leaves and you can see there is a carrot from the farm on the side!

(PS. The cabbage/sauerkraut is bubbling!)