submitted by Controller Lisa Beers (attributed to Donna Elick at theslowroasteditalian.com)
2 medium ears corn
1 cup Houweling’s grape tomatoes, halved
1 cup chopped cucumbers
1 cup chopped red bell pepper
1 Tbsp. diced red onion
2 ripe, fresh California avocados, peeled, seeded and chopped
1 Tbsp. California Olive Ranch extra virgin olive oil
½ Tbsp. lemon juice
½ Tbsp. lime juice
½ Tbsp. honey
¾ tsp. salt
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.
submitted by President Doug Dibbert ’70 (attributed to californiaavocado.com)
1 lb. fresh asparagus, tough ends snapped off
1 T. olive oil
Salt/pepper to taste
Spring mix salad greens
1 c. grape tomatoes, halved
½ red onion, thinly sliced
1 ripe avocado, peeled, seeded, sliced
Preheat over to 400 degrees F. Place asparagus in a single layer on a rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt/pepper. Roast for 10 to 15 minutes, just until crisp tender. Time will vary based on thickness of asparagus; do not overcook. Immediately remove from hot baking sheet and cool.
Arrange salad greens on individual plates. Top evenly with roasted asparagus, cherry tomatoes, onion and avocado. Drizzle with lemon-garlic vinaigrette.
¼ c. fresh lemon juice
1 clove garlic, minced
1 T. coarse or regular Dijon mustard
1/8 tsp. red pepper flakes
¼ c. extra virgin olive oil
Sea salt to taste
Stir together the lemon juice, garlic, mustard and red pepper flakes. Whisk in olive oil. Taste and add sea salt, if desired.
submitted by Director of Membership Stephanie Miller (attributed to californiaavocado.com)
1-2 limes, zested and juiced
1 mango, stoned, peeled and chopped
1 avocado, stoned, peeled and chopped
½ pint cherry tomatoes, halved
1 red chili, deseeded and finely chopped (optional, can also use crushed red pepper flakes)
1 red onion, diced
½ cup cilantro, chopped (amount optional depending on preference)
One 15-oz. can black beans, drained and rinsed
Sea salt to flavor to taste
Put the lime zest and juice, mango, avocado, tomatoes, chili and onion in a bowl, stir through the cilantro and beans. Add sea salt to taste.
submitted by Membership Services Assistant Megan Duffy (adapted from bbcgoodfood.com)
2 medium golden delicious apples, diced
2 medium red delicious apples, diced
1 cup seedless green grapes, halved
1 cup seedless red grapes, halved
10-oz. canned pineapple chunks, drained
6.5-oz. canned mandarin oranges, drained
Combine all of the above.
4 oz. cream cheese, softened
¼ cup sour cream
¼ cup mayonnaise
¼ cup sugar
In a mixing bowl, beat dressing ingredients until smooth. Pour over fruit, toss gently to coat. Serve immediately.
submitted by Coordinator of Membership Services Katie Thore ’15
submitted by Director of Enrichment Programs Marcie Leemore ’99 (attributed to peasandcrayons.com)
This recipe is great since you can make as much, or as little, as you like. You should plan on this taking a little time to get the water out and soften the cucumbers. It’s refreshing as a cool summer breeze that blows the mosquitoes away.
Family Meal Size
submitted by Senior Coordinator Faculty Relations and Travel Catherine Nichols ’89
submitted by Coordinator of Student Enrichment and Young Alumni Engagement Caroline Bowers ’16 (attributed to damndelicious.net)
This is easily adapted with whatever veggies you prefer. I like to sub in zucchini and squash instead of the eggplant.
For the Vegetables:
For the dressing:
1. Preheat the oven to 425 degrees F. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.
2. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.
3. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
4. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
submitted by Coordinator of Outreach for Alumni, Clubs and Families, Anna Brooks Whichard ’10 (attributed to barefootcontessa.com)
1 15-oz. can black beans, drained and rinsed
1 14-oz. can corn, drained
1 green bell pepper, diced
2 TB jalapenos, diced
½ medium onion, diced
5-6 Roma tomatoes, diced
1 avocado, diced
½ cup fresh cilantro
½ tsp garlic powder
¾ cup Italian dressing
Mix together tomatoes, black beans, corn, onion, green pepper, jalapenos, and green pepper in a large bowl. Sprinkle garlic powder on top, then stir in dressing and cilantro. Serve with tortilla chips.
submitted by Assistant Director of Alumni Records Rachel Orr (attributed to sixsistersstuff.com)