Avocado, Apple & Chicken Salad
- 2 cups cooked chicken, finely chopped
- 1 avocado, seeded, peeled, and chopped
- 1 apple, peeled, cored, and finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely choppedl)
- 2 tbsp. fresh parsley, minced
- 2 tbsp. extra-virgin olive oil
- 2 tsp. fresh lime juice
- 1/2 tsp. garlic powder
- Sea salt and freshly ground black pepper
In a bowl, whisk together the olive oil, lime juice, garlic powder, parsley, and season with salt and pepper to taste.
Combine all the remaining ingredients in a large bowl.
- Pour the dressing over the chicken-avocado mixture.
- Toss gently until everything is well coated.
- Serve over this weeks spring mix as a salad or on a lettuce wrap.
Italian Style Potatoes with Tomatoes & Basil
- 1 1/2 Pounds Potatoes, Peeled, And Cut Into 2 Inch Pieces
- 1/4 Cup Olive Oil
- 1 Small Onion, Coarsely Chopped
- 2 Cloves Garlic, Minced
- 1 pint grape Tomatoes
- Salt And Pepper To Taste
- Dash Of Red Pepper Flakes
- 3 Tablespoons Fresh, Chopped Basil
- Preheat the oven to 375 degrees F.
- Mix together the onions, oil, garlic and potatoes.
- Season with the salt, pepper, and pepper flakes.
- Bake for 30-40 minutes, or until the potatoes have started to turn golden brown, and can be easily pierced with a fork.
- Increase the heat to 400 degrees, add the tomatoes, and return to the oven for an additional 10 minutes.
- Stir in the fresh basil, and serve.
Roasted Fuyu Persimmons
- 4 Fuyu persimmons
- 1 tablespoon vegetable or olive oil, or melted butter
- Sea salt to taste
- Optional: pinch of lemon, lime, or orange zest
- Preheat an oven to 375 F. While the oven heats, cut off and discard the tops and bottoms of the persimmons. Peel the persimmons, if you like. Persimmon peel is a bit tough, but perfectly edible, so it’s a question of taste. Peeling them will result in a more uniform final texture. Cut the persimmons into 1/4- to 1/2-inch thick slices.
- For easier clean-up, line a baking sheet with parchment paper. Lay the persimmon slices in a single layer on a large sheet pan. Drizzle with about half the oil. Turn the slices over and drizzle with the remaining oil.
- Bake the persimmon slices until tender and starting to brown, about 20 minutes. How long they take to roast depends on how ripe they are, so 20 minutes is just a guide. Look for tender persimmon slices with browning edges over the clock.
- When done roasting, sprinkle the persimmon slices with salt to taste. You can grate a bit (about 1/4 teaspoon total) of lime and/or lemon and/or orange zest over them if you like. Serve & Enjoy