There really isn’t a whole lot to be said about why everyone should try this recipe at least one time. Especially if you’re a mega lover of peaches. I mean, who doesn’t like salsa? All sorts of salsa? You could keep it safe and use mango instead if you really want to. And it’d be amazing but this is just a whole other level of epic flavor. Trust me!
It’s Spring and Summer is right around the corner. And I’ve been eye balling The Peach Truck peaches at the Nashville Farmers Market as if I’ve been starved for months. And because I waited long enough, I snagged a half bushel of them. LOL Let’s just say I’ve made a lot of things with peaches so far. And you better believe I’ll be sharing them here! If you’re in Nashville, you must check out the Nashville Farmers Market and at the very least get an awesome brown bag of peaches from The Peach Truck.
Aside from diving into this pile of amazing with tortilla chips, I pan seared on high heat really nice center cut filets of cod (halibut is even better) with sea salt and pepper then finished a few minutes in the oven. Then topped the whole thing with a pile of the Peach Avocado Salsa. There are no words. Here’s a crappy picture of it… I was too lazy enjoying the food to go grab the nice camera LOL!
PEACH AVOCADO SALSA
Toss everything together in a large bowl. It's best when you let it sit for at least an hour in the fridge.
There are so many ways to have a fantastic breakfast for a group of people without having to spend a lot of time or buy fancy ingredients. Frittata’s are one of my favorites because I love throwing a bunch of things, especially veggies, together to make a healthy yet filling meal. And because there are no rules, you can totally slice as much frittata as you like and put between two of your favorite slices of toasted bread for an awesome egg sandwich.
I’m not particularly a big breakfast person but I do force myself to eat something small regardless; but when I’m in the mood for eggs I’m a sucker for a little bit of mayonnaise on toasted bread for my egg sandwiches. (You should try making your own Mayo some time using my Homemade Mayonnaise recipe.) Or just simply put some of the frittata on top of one slice of breast like crostini. You do whatever the heck you want. Not only that but frittata’s can have ANYTHING in it. Better yet, double the recipe for leftovers. You won’t be disappointed.
Spray a 9 inch round baking dish with olive oil cooking spray.
In a large skillet over medium-high heat drizzle about a tablespoon of olive oil and sauté the mushrooms, sun-dried tomatoes, onions, salt, and pepper. Stir and let cook until the onions become translucent. Turn the heat off, stir in the chopped spinach, and let cool.
In a large mixing bowl whisk the 5 eggs, add the crumbled feta and the cooled sauted mixture together.
Add the egg mixture into a round baking dish that’s been sprayed with a cooking spray.
Bake for about 15 minutes at 400 F degrees or until the top is golden.
Lets face it, we’re always busy regardless what time of year. But with Summer around we are busy on top of wanting to enjoy those days of perfect weather to do the things we couldn’t do otherwise. With this quick dish you can’t get anymore healthy with pasta when you throw together a bunch of tuna, spinach, garlic and sun-dried tomatoes. It’s light and filling enough to not weigh you down on those hot days we’ve been having. I eat this either cold, room temperature or warmed up depending on my mood, it’s super yummy either way.
I’ve made this with arugula instead of spinach and it’s just as yummy. There are no rules so, feel free to use any leafy green and any other favorite veggie that appeals to you. That’s the best thing about cooking is you can eat healthy and make it taste good, it’s all about using lots of fresh flavor and your favorite ingredients. If you’re gluten free, use a GF pasta or any other pasta alternative like whole wheat, quinoa pasta for more protein or zucchini noodles for low carb! You can learn about zucchini noodles and how you can easily make them on my Garlic Shrimp Zoodle recipe. Enjoy!
TUNA & SUN-DRIED TOMATO PASTA
Fill a large pot of water for the pasta and bring to boil. Cook the pasta according to the instructions on the packaging. When the pasta is done, reserve a glass of pasta water and set aside.
In a large skillet on medium-high heat, drizzle the bottom with olive oil and saute the onions until softened. Add a splash of the reserved pasta water, lemon juice, minced garlic, red pepper flakes, sea salt, sun-dried tomatoes, sun-dried tomato olive oil, and tomato paste. Stir. Simmer for about 3-5 minutes.
Reduce heat to low. Add the tuna and fresh spinach, toss for a good minute allowing everything to warm through. Then, add the pasta, stir until everything is well incorporated.
Toss the parmesano reggiano while piping hot and serve immediately.
Let’s step away from the traditional, boring onion and celery in your tuna salad. I’m a big fan of multiple flavors that hit more than just two parts of the tongue. Instead try my tuna salad with something slightly spicy and salty with pepperoncini’s, sweet and tangy with amazing bread & butter pickles. I love using a little juice of both to keep it from being too dry and having to use too much mayo. I recently shared an easy Homemade Mayonnaise recipe that would go amazing with this, especially if you’re into controlling the ingredients that go into your food.
Enjoy this not just as a sandwich or wrap but with your favorite tortilla or pita chips, celery for low carb, top it on slices of zucchini or yellow squash, even slice carrots diagonally to use as chips. As always, get creative!
In a medium bowl break apart the chunks of tuna using a fork then add all the ingredients and mix together.
To make your grilling experience a little healthier by way of veggies simply add a few of your favorites to compliment the main attraction. Often times people do a cookout slapping whatever meat in between bread with a few wet condiments and call it a meal. Here’s a great sandwich that bursts with flavor and of course super easy to make. It only takes a few extra minutes to slice your onions and fresh mozzarella. Everything else can be applied to the sandwich without prep work. You can always make the spread days ahead of time, it’s much more flavorful that way anyways. Of course you can do this with any other meat you prefer and if you’re going low carb, wrap it up in some hearty lettuce to replace the bread. This easy balsamic marinade will go with practically anything. Enjoy!
BALSAMIC CHICKEN SANDWICH
Marinate the chicken cutlets in a bowl with the balsamic vinegar, sugar, and sea salt for at least one hour or even over night if you like.
In a small bowl combine the mayonnaise, sundried tomatoes, basil, garlic powder and pepper. Set asid
Grill the chicken cutlets for about 2-3 minutes on each side over medium-high heat.
Put some of the spread on one side of a hoagie roll and assemble it with the chicken, red onion, roasted bell pepper, mozzarella, and spinach.