Easy Cucumber, Peach & Basil Salad
Makes 4 servings
Ingredients
-
1 (12- to 14-inch) English cucumber, cut into 1-inch chunks
-
2 fresh peaches, cut into 1-inch chunks
-
2 tablespoons avocado oil or olive oil
-
1 tablespoon white wine vinegar
-
Zest of 1 lime
-
1 tablespoon honey
-
4 large fresh basil leaves, plus more for garnish
-
1/8 teaspoon kosher salt, or to taste
-
1/8 teaspoon freshly ground black pepper, or to taste
Instructions
Add the chopped peaches and cucumbers to a large bowl.
Make the vinaigrette:
In the bowl or a mini food processor or blender, combine the oil, vinegar, lime zest and juice, honey, basil, salt and pepper. Pulse until the basil is finely chopped and the vinaigrette is completely emulsified.
Pour the vinaigrette over the peach and cucumber mixture. Stir to coat evenly.
Transfer to a serving platter, garnish with torn basil leaves and serve immediately.
Recipe from Simply Recipes
Spinach Shakshuka
Makes 2 servings
Ingredients
-
1 pound tomatillos, husks removed, halved
-
4 ounces Malabar spinach
-
1 cup cilantro, plus sprigs for garnish
-
1 jalapeño, stemmed and cut into thirds
-
3 tablespoons extra-virgin olive oil
-
1 small onion, minced
-
2 garlic cloves, minced
-
1/2 teaspoon each ground cumin, coriander, caraway and turmeric
-
Fine sea salt
-
4 large eggs
-
1/2 cup crumbled feta (2 ounces)
Instructions
In a food processor, finely chop the tomatillos, spinach, 1 cup of cilantro and the jalapeño (do not puree). In a medium skillet, heat the olive oil over moderate heat. Add the onion, garlic and spices and cook, stirring, until softened, about 6 minutes. Add the tomatillo mixture and cook until thickened, 15 to 20 minutes. Season with salt.
Using a large spoon, make 4 indentations in the sauce and crack an egg into each. Cover the skillet and cook over moderate heat until the egg whites are just set and the yolks are still runny, about 6 minutes. Sprinkle the feta on top, garnish with cilantro sprigs and serve.
Recipe from Food and Wine
Cantaloupe Gazpacho
Makes 4 servings
Ingredients
- 1 cantaloupe peeled, seeded and chopped
- 1 cucumber seeded and chopped
- 1 shallot chopped
- 1/3-2/3 cup water
- Juice of 1 lime
- 2 teaspoons salt
- ½ cup olive oil plus more for finishing
- Blueberries for garnish (optional)
- Fresh basil leaves for garnish (optional)
Instructions
In a food processor or high-speed blender, puree cantaloupe, cucumber, shallot, water, lime juice and salt until smooth. With the motor running, add in ½ cup olive oil. Chill for at least 1 hour before serving.
Recipe from Le Petit Eats