Here's a quick, simple summer salad for you

Summer season is great, lots of salads and proteins. This salad can easily be changed based on what's in the fridge. Start with some fresh greens, a couple vegetables with crunch, a nut, and a berry. These types of ingredients create a nice balance. The dressing has the same ability too. You need sweet, sour, citrus, oil, fresh herb! Try experimenting with your favorite flavors.

-Chris

Quick, Simple Summer Salad

(Yield 4-6 servings)

Ingredients:

•  Two heads of greens (whatever your favorites are) rinsed, dried, and ripped into mouth-sized pieces
• One orange pepper, julienned
• One yellow pepper, julienned
• One pint of blueberries, rinsed
• 1/2 c. chopped mixed nuts
• 1 c. jicama, peeled and cut into matchsticks

Instructions:

• Layer ingredients on each plate beginning with a bed of greens, then pile on everything else! Finally sprinkle with a pinch of salt.

Citrus Dressing

(Yield about 1 cup)

Ingredients:

• One lemon, zested and juiced
• One lime, zested and juiced
• 1 tbs. apple cider vinegar
• 1 tbs. honey
• Handful fresh basil
• Olive oil (amount to add is known once everything is in the processer)  
• Salt and pepper to taste

Instructions:

1. In a food processer add all ingredients except the oil and salt/pepper. Pulse until combined.
2. Then add the oil to double the quantity in the processer (e.g. if your ingredients measure 1/4c., then add 1/4 c. oil).
3. Process until smooth. Season with salt and pepper.
4. This can be stored in the refrigerator for up to 5 days. Just bring it to room temperature prior to use. 

Taco Tuesday at "The Farm"

Although we love to have our traditional Mexican inspired dishes on Thursday's, in the summer we love to add in some great Fish Tacos.  I remember a few years ago when Chris told me he was going to make Fish Tacos, lets just say I was not very excited about them.  However, after tasting them, they are now a staple at our house, especially in the summer.  These Fish Tacos, are light, fresh, and bursting with flavor.  Not to mention, we have added a few nice healthy twists to these to keep the calories down.

We hope you enjoy these as much as we do!

Warmly,

 Becca

Fish Tacos with Guacamole and Chipotle Cream

(Yield: 4 servings)

Ingredients:

• 1.5 lbs. white fish (cod is a great fish, but you can really use any fish)
• 1 box hard-shell tacos (I use the blue corn, stand and stuff yellow is good too)
• ½ red cabbage shredded
• non-stick spray, either olive oil or canola oil
• salt and pepper to taste

Instructions:

1. Pre-Heat oven to 400 degree F.
2. Spray a sheet pan with the oil then arrange the fish on the sheet pan.  Fish should not be touching.  Then spray the top of the fish with oil and season with salt and pepper.  Set this aside while you assemble the toppings

Guacamole

Ingredients:

•  3 Avocados
• Juice of 1 lemon and 1 lime
• Half red onion, ¼” dice
• Handful of cilantro
• 2 medium-sized vine ripe tomatoes, ¼” dice
• Salt and Pepper to taste

Instructions:

1. Split the avocado and remove the pit, score the avocado in a grid pattern, then scoop the pulp into a medium-size bowl. 
2. Add the lemon/lime juice to the bowl and stir.
3. Add the remaining ingredients, then season with salt and pepper to taste.
4. Put your fish in now.
5. And follow the instructions for baking the shells on the packaging.

Chipotle Cream

Ingredients:

• 1/4 c. plain greek yogurt
• 1/8 c. almond milk (any milk will do)
• 2 tbs. chipotle sauce (I find this in the Mexican food section)
• Salt and pepper to taste

Instructions:

1. Combine all ingredients in a small bowl until smooth.  It should be the consistency of heavy cream
2. To plate add the fish first (I take a spatula and break the fish into strips) to the shell, then layer the chipotle crème, guacamole, then shredded cabbage.