Sugarlaws: Living Sweetly.

Entries Tagged as 'salads'

roasted avocado slices

April 15th, 2013 · 9 Comments

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Sometimes you guys just have to trust me.

Because right now, some of you are thinking, “I’ve never had avocado served warm.” 

But the thing is — you’ve been missing out.  Like, desparately.  Because roasted (or grilled) avocado is so incredibly delicious, you’re going to be shocked when you finally try it.

These taste almost like big thick-cut baked french fries, only a million times richer and creamier.  They’re absolutely delicious.  And super easy — go try it!

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Roasted Avocado Slices

INGREDIENTS

2 avocados, fairly firm
Extra virgin olive oil
1/2 tsp garlic powder
Fleur de sel
Fresh ground pepper

DIRECTIONS

Preheat oven to 400 degrees F.  Cut each avocado into quarters, lengthwise, discarding stone and peel. Drizzle with a little olive oil and season generously with garlic powder, sea salt and fresh cracked pepper.  Bake for about 15 minutes or until the slices are a little golden at the edges.

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Tags: appetizers · food · salads · side dishes

panzanella

June 29th, 2012 · 11 Comments

Chad has a crazy, crazy food dislike: tomatoes. 

I don’t understand it.  He’s ok with pizza, he’s ok with pasta sauce, but put a sliced tomato on anything?  Yuck.  He literally pulls them to the side, and I pick them off his plate.

Because to me, there’s nothing better than a gorgeous, bright, colorful summer tomato — I could eat nothing else all day.  The only thing that’s even better?  This gorgeous tomato-bread salad, tossed with a little oil, vinegar and some fresh basil.  Beautiful enough for a restaurant, simple enough for a weeknight dinner.  Does it get any better than that? 

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INGREDIENTS

2 pints cherry tomatoes, mixed red and yellow, cut in half
4 cups crusty bread (sourdough or french), cut into chunks the same size as the tomatoes
25 stems of fresh basil, torn into little pieces
1/3 cup extra virgin olive oil
2 tbsp balsamic vinegar
Fleur de sel
Fresh ground pepper

DIRECTIONS

Toast the bread for about 3 minutes, until just crispy on the outside.  Mix everything together and let marinate, covered, at room temperature for at least 30 minutes.  Serve.

Tags: appetizers · food · salads

salad on a stick

May 4th, 2012 · 4 Comments

So, some of you already know, but Chad and I got big news yesterday — we both passed the Texas Bar Exam!  Which is very fortunate, because I’m not sure I could have gone through it a second time.  I’m writing this post about two seconds before we meet up with some friends to celebrate, and mostly I’m just happy that the OMG-the-test-is-tomorrow-and-I-haven’t-studied nightmares will now cease.  Hopefully.

But coincidentally, this recipe has something to do with the bar exam (sort of).  A couple days after it ended, Chad and I headed out to the Rodeo, where I was introduced to the phenomenon of food on sticks in a big way.  Like, every food on earth on a stick. 

Like, Chocolate Chip Cookie Dough On a Stick.

And once I was done scarfing that down, I thought of this recipe.  Because salad on a stick doesn’t quite have the same ring as fried chocolate chip cookie dough, but this was still really fun to make.  It’s an easy, healthy appetizer to serve for your family or friends — probably mostly with ingredients you already have in your kitchen!

Salad on a Stick

INGREDIENTS
2 bell peppers, yellow and red, cut into 1″ square pieces
3 large ciabatta rolls, cut into 1″ squares and toasted
24 Pitted kalamata olives
Romaine Lettuce
Salt
Pepper
Olive Oil
Balsamic Vinegar
24 wooden skewers

DIRECTIONS

Roast the pieces of bell pepper on a sheet of tin foil at 400 degree for 15 minutes.  Allow to cool.

On each skewer, layer pieces of lettuce, pepper, olive, and toasted bread.  Sprinkle with salt and pepper, and drizzle with olive oil and vinegar.  Serve.

Tags: appetizers · food · salads