Summer Lunch

Yes, the middle of winter is an odd time to post a summer lunch... but, if you're like me, sometimes on those cold, dreary days, I need reminders of warmer days. So, flip on a Corona commercial, plug in the space heater and let your mind drift to tropical times.

Summer Lunch
Recipe inspired by Joyce Sloop

1 cucumber, diced
1 tomato, diced
1/4-1/2 sweet onion, diced
1 tsp. dill
3 oz. crumbled goat cheese (or feta if you please)
1 tsp. coarse salt

Combine all ingredients and serve. Serves 2 - if you want a big lunch (keep in mind that you'll probably need to eat a little more than you're used to if you usually eat meat-y lunches - veggies will hold you over til dinner, but you definitely need to load up on them). :)

Be forewarned: There is just something about fresh tomatoes and refrigerators that don't mix. If storing in the fridge is a must, reserve the cheese until you're ready to eat it. Don't let that cheese sit in there with the acidic tomatoes, it doesn't end well. The tomatoes will do alright until about Day 4 in the fridge. If you make a bunch of this, and keep the cheese out until the last minute (which is a must) the tomatoes will be fine until about Day 4. So, it's definitely a good recipe, just make sure you can eat it within 2-3 days.
Side Note: If you're having a salty craving, you can make an Asian version. Delete the dill and goat cheese and drizzle the rest with soy sauce and rice vinegar. Mmmmm! The crunchy/salty/vinegary-ness will usually hold off my salt-and-vinegar chips cravings for a few days.

Brussels Sprouts

Weird post, I know. But, I feel like this veggie gets bad press. It's pretty delicious! I mean, who doesn't love a tiny cabbage? It's makes a great side dish, but if you're having company, I would check to make sure they don't have any childhood baggage related to this vegetable first.

Basic Brussels Sprouts
by Lori Lewis

1 lb. brussels sprouts, stems chopped off and sprouts cut in half
1 clove garlic, minced
1/4 c. olive oil
1 can low sodium chicken broth

Heat olive oil in a skillet and add Brussels sprouts and garlic. Saute until Brussels sprouts turn a slightly more vivid green. Add chicken broth to the pan and simmer until Brussels sprouts reach desired tenderness (I like mine with a little crunch left in them). Serves 3-4.

This is them hanging out in the chicken broth after having been sauteed.