Rena Inspired Salad

My friend and I were discussing the recipes found In True Blueberry and got into a discussion on the best fruits to mix with blueberries. I did not really have an opinion on this since I love blueberries on there own but lemon and blueberry is a almost unbeatable flavor combinations for me. Rena, felt that peaches and blueberries go together the best, so in honor of her and the peaches from the farmers market that needed to be used before they went bad, I made a peach and blueberry salad, and Rena was right those two taste great together.

This simple salad is made with two sliced and pitted peaches, sitting over mixed greens, a sprinkling of blueberries, feta cheese, and a lemon vinaigrette make this a flavorful and light salad that goes perfect with grilled chicken or pork.

Simple Pleasures

I love the berries of summer and finding new ways to incorporate them in meals. In my opinion a simple salad for lunch on a hot day is a great way to experiment with the flavors of berries. In order to combat the junk food craving my 5 year old is having we took a trip to Dean and Don's and came home with blueberries, raspberries, blackberries, strawberries, peaches, apricots, plums, and nectarines. My son has already eaten all of the raspberries and blackberries, but I got my hands on some of the blueberries before they were gone too. I made a simple salad of rocket greens, 1 oz. of feta, a handful of blueberries, lemon juice, and pepper. Next time I will have to add just a hit of zest so that I can add another bold color to this dish. Simple but satisfying lunch.

Green Bean Salad with Feta

I have started checking out cookbooks from the library to get some inspiration and int he South Beach Diet Cookbook I found a recipe that sounded too good to pass by. It is From the menu of Pacific Time by Chef Johnathan Eismann, Chinese Long Bean Salad with Feta. Here is my version:

For the Salad:

1 pound of green beans, end trimmed and cut into 1/2" pieces

1 cup of crumbled feta

1 cup of mung bean sprouts

1/3 cup of chopped scallions

1 medium cucumber, peeled and cut into 1/4" cubes

1 red bell pepper julienned

Blanch green beans in boiling water for about 4 minutes, In a large bowl combine beans, sprouts, scallions, cucumber, and bell pepper.

For the Dressing:

2 tablespoons of strong brewed black tea

2 tablespoons of lime juice

1 tablespoon of lemon zest

2 tablespoons of finely chopped chives

1/4 cup of rice wine vinegar

1 teaspoon of sesame oil

Combine all ingredients in a small bowl. Whisk to agitate and combine flavors, pour over salad and refrigerate for at least 1 hour. Add feta before serving.

Pesto Pizza

I found some new premade pizza crust the other day at the grocery store, Mama Mary's Thin and Crispy Pizza Crusts. Put your favorite toppings on and cook according to the package instructions, and these really come out nice and crispy. In the most recent issue of Bon Appetit, there is an article on a pizza and prosecco party, that gave me an idea for a simple pizza that I knew John would eat. Pesto and Feta, simple toppings, but 5 year old friendly. I highly recommend that you try these premade crusts the next time you are in a hurry and would like an easy meal and check out the other ideas for pizza in Bon Appetit for some inspiration.