Green Summer Salad, Avocado “Caprese” Toast and other eats we ate this week

Happy Friday! This week has been a fun-filled week of cooking and we made a lot of great stuff to share with you, from weeknight dinners, to dinner parties with friends, to weekend breakfast. We’ve included the details for our original recipes below as well as links to some other recipes we’ve made and loved as well. If we listed them here, we thought they were awesome – we would waste your time with nothing less 😉

We hope you enjoy these recipes and we would love to know if you try any of them, so please leave a comment to let us know what you think!

Dinner Recipes:

Weeknight Dinner:

Ginger Sweet Potato Dal with Coconut Leeks: The First Mess
We’ve made this recipe many times during the workweek. It only takes a few ingredients and comes together in less than an hour with plenty of leftovers for lunch the next day.

Dinner Party:

Tomato Gazpacho and Goat Cheese Croutons: Ina Garten
We’ve made this recipe twice now – it’s perfect for those hot summer days and amazing if you’re throwing a dinner party because you can make it all ahead of time and just leave it in the fridge until ready to serve. It looks way fancier than it is!

Green Summer Salad Recipe

We served this with the gazpacho for our dinner party and are loving this combo right now. It is so summery and fresh. Just scale up the ingredients below depending on how many people you’re serving.

Serves 6

• 1 head romaine lettuce, washed and chopped
• 1 Mango, barely ripe, peeled and cut into small chunks
• 1/2 cup chopped cilantro
• 1/2 cup chopped green onions
• 1/2 cucumber, chopped
• 1 avocado, diced
• 1/4 cup crumbled feta
• 2 tbsp Toasted sunflower seeds
• Citrus vinaigrette
  • Juice of 1 lemon
  • 2 tsp dijon mustard
  • 2 tablespoons avocado or olive oil
  • Salt and pepper, to taste

Dessert Recipes:

Cashew Cookie Skillet: Rachel’s Good Eats
This recipe is dangerously easy…we’ve made it more times than we can count and when we served it for our friends Morgan and Adam they thought it was amazing too. It’s gluten free and refined sugar free but comes out with the consistency of a big cookie and tastes awesome. A must try!

Double Chocolate Zucchini Muffins: Love and Lemons
This was the first time we’ve made this recipe and we absolutely love it. Definitely a brownie disguised as a muffin which is totally OK in our book.  Pro tip: these muffins are awesome warm and topped with a scoop of vanilla ice cream. BTW, we’re really loving Coconut Bliss ice cream these days!

 

Breakfast Recipes:

Banana Spinach Pancakes: Green Kitchen
We just bought this new cookbook, Green Kitchen at Home and were excited to try something new out of it. These pancakes are a great way to incorporate veggies into breakfast without the usual egg scramble or smoothie – plus they were super tasty. We served them with Kite Hill almond yogurt + blueberries and will make them again for sure!

Avocado “Caprese” Toast Recipe
Serves 2

• 2 big pieces of rye bread, toasted
• 1/2 avocado
• Squeeze of lime juice
• 10 halved cherry tomatoes
• 6-8 basil leaves, julienned
• 2 tbsp crumbled feta
• salt + pepper to taste

Mash 1/4 of the avocado onto each piece of toast and squeeze a bit of lime juice on top. Top with halved cherry tomatoes, basil, and crumbled feta cheese. Sprinkle with salt and pepper. Enjoy!

Pictured below with half a slice of avocado toast with a fried egg, and half the caprese toast described above.