Cucumber, Corn, Black Bean & Avocado Salad

 

 

 

 If you love vegetables, today’s recipe is a tasty, filling salad that has great flavor from the mix of ingredients. It’s perfect for using up summer produce from the garden or farmer’s market. It’s topped with a lemon vinaigrette. You can easily adapt it with what you have on hand with additions or subtractions.

 

 

 

 

Cucumber, Corn, Black Bean & Avocado Salad

Use organic when available. Serves 4

Ingredients

Salad

• 1 seedless cucumber diced
• 15 oz can black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 1/4 cup corn (frozen and defrosted or leftover cooked corn cut from cob)
• 1/2 red onion, chopped
• 1 avocado diced
• 1/2 cup fresh cilantro or parsley chopped

Lemon Vinaigrette

• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp finely chopped cilantro or parsley
• 1 tsp honey
• 1/2 tsp ground cumin
• salt and pepper to taste
• dash of hot sauce optional

Instructions

• Toss cucumber, black beans, tomatoes, corn, avocado, and onion together in a large salad bowl.
• Whisk olive oil, lemon juice, honey, and cumin together in a bowl
• Add cilantro or parsley, salt, and pepper to taste (plus hot sauce if using)
• Drizzle over salad
• Toss gently to coat
• Refrigerate 30 minutes
• Serve chilled

Enjoy!

 

 

 

 

 

 

 

 

  

 

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Summer Squash Quiche With Thyme

 

  

Published on www.comfortspringstation.com on 6/26/17

  #6 in post visits in 2025

 

 

Summer is a time of bounty for those who grow vegetables. Even if you don’t grow your own, the fresh veggies are filling the supermarkets.  One of my favorite veggies is summer squash. Yellow, green, or white, I am a fan.

 Today’s recipe is Summer Squash Quiche.  I’m using yellow squash and mozzarella, but it’s wonderful with zucchini too.  I used a 10-inch tart pan. It’s a perfect recipe for a luncheon, birthday party, or a buffet table. How about a Mother's Day brunch on May 10th?

 

 

 

Summer Squash Quiche

Use organic when available. Serves 8 or 9

  

 

Ingredients

• 6 eggs or 4 whole eggs & 2 egg whites or 1 1/2 cups egg substitute
• 1/2 lb yellow squash (about 2 cups) cut into 1/4-inch-thick rounds
• 1 tsp fresh thyme leaves
• 1 cup half-and-half
• 1/4 tsp hot pepper sauce
• 1 pie crust
• 3/4 cup shredded mozzarella cheese
• 1 tbsp unsalted butter or margarine
• salt and pepper to taste

Instructions

•  Bake your crust at 375 degrees F for 10 minutes  
• Remove from oven and lower temperature to 350 degrees F
• While crust bakes, melt butter or margarine in pan and add squash and thyme
• Cook 5 minutes or until tender
• Remove squash from pan and let cool
• Whisk eggs, half-and-half, salt, pepper, and hot sauce in bowl
• Arrange squash on bottom of the crust and sprinkle cheese on top
• Pour egg mixture into crust (might be some left over)
• Bake quiche 30–35 minutes, or until filling is golden and center is set
• Remove from oven and cool 15 minutes
• Slice and serve 

 Enjoy!

 

 

 

 

 

 

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Green Bean Salad With Tomatoes, Olives & Feta

 

 

Summer is the time when fresh vegetables are plentiful. Today’s salad is a marinated dish of fresh green beans, tomatoes, red onions, and olives with a sprinkling of feta. The dish should marinate at least 3 hours in a refrigerated covered dish, but I like to leave it overnight. You can double the recipe for a big bowl for a cook-out or use the recipe for your immediate family. Make it to your family’s taste; my sister loves black olives while I love green. Fresh tomatoes can be small grape tomatoes or large heirloom tomatoes chopped into bite-sized pieces.

Green beans are a very healthy vegetable and are packed with nutrients such as Vitamin A, C, and K, potassium, iron, and calcium. Green beans are also low in calories, low sodium, low-carb and high in fiber. Plus the Greek inspired dressing is easy and so tasty.

Green Bean Salad With Tomatoes, Olives & Feta

Use organic when available. Serves 4

Green bean salad is made with fresh green beans, tomatoes, feta cheese and olives, all tossed in a Greek style dressing. 

Ingredients

Salad

• 1 lb fresh green beans trimmed (halved if desired)
• 1 cup cherry or grape tomatoes halved (or tomato of choice chopped)
• 1/4 cup red onion sliced
• 1/3 cup kalamata olives pitted & sliced (or olive of choice)
• 1/4 cup chopped fresh basil or oregano
• 1/4 cup optional almond slices or chopped walnuts
• 1/2 cup feta cheese crumbled ( or goat cheese or shaved parmesan cheese)

Dressing

• 1/4 cup olive oil
• 2 tbsp red wine vinegar (or apple cider or balsamic)
• 1 clove garlic minced
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• salt and pepper to taste

Instructions

• Heat salted water to boil and add green beans
• Cook about 3 minutes until just tender
• Remove beans and plunge into a bowl of iced cold water to cool
• Drain beans and pat dry
• Place beans in serving dish
• Heat oil over medium heat in skillet
• Add crushed garlic and cook until just fragrant about 30 seconds
• Remove from heat
• Add tomatoes, Dijon mustard, olives, fresh herbs, red wine vinegar, lemon juice, feta
• Pour mixture over beans
• Toss to evenly coat green beans
• Add salt and pepper to taste
• Cover and refrigerate for at least 3 hours
• Optional garnish with nuts

Enjoy!

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Fresh Succotash

 

Succotash originated from Narragansett Native Americans living in the area now known as Rhode Island. The name is derived from a Narragansett word meaning “broken or boiled corn kernels.” Native Americans introduced succotash to struggling colonists in the 1600s.

  

In a few weeks, it will be 4th of July. Today is the perfect time to introduce a historic fresh vegetable side dish originally shared by Native Americans in the 1600s. Succotash is a highly underrated dish made with fresh sweet corn kernels, squash, onion, tomatoes, and lima or other beans. I remember enjoying it as a child with summer meals. Many Americans consider it a southern dish, but there are variations of the dish across the country. Now in modern times you can personalize the seasoning blend to be Greek, Latin, or Cajun. For example, you could use a green bell pepper or a red one. Today I am adding green beans, red bell pepper, cumin, and a jalapeño pepper. You can add whatever beans you have. Nearly every version has lima beans included but sometimes with the addition of other beans. I recommend using fresh vegetables in the summer if available, except for the lima beans. You may use frozen lima beans defrosted.

Fresh Succotash

Use organic when available. Serves 6

Ingredients

• 6 ears of corn kernels cut off the cob (abt 1 1/2 cups)
• 1/2 onion diced
• 1/2 red bell pepper diced
• 1 Jalapeño pepper seeded and sliced
• 3 cloves garlic minced
• 1/2 cup diced fresh tomatoes
• 1/2 tsp ground cumin
• 1 pinch cayenne pepper
• 2 zucchini cubed
• 1/4 cup fresh green beans cut to 1/2" pieces
• 1 tbsp olive oil
• 1 1/2 tsp butter or margarine
• 1/2 cup water
• 1 cup baby lima beans (can use frozen and thawed)

Instructions

• Heat olive oil and butter in a skillet over medium heat
• Add onion and cook stirring often for about 6 minutes until onion is soft and slightly golden
• Add red pepper, jalapeño, and garlic; stir and cook for 3 or 4 minutes until red pepper is softened
• Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture
• Cook and stir for 1 to 3 minutes until heated
• Add zucchini, green beans, water, and a pinch of salt
• Cook until zucchini is tender about 5 minutes
• Add corn and lima beans to mix and heat about 3 to 5 minutes
• Adjust salt and pepper to taste and serve  

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Mango Bliss Frozen Smoothie

 

The summer heat is here, and I need a cold breakfast, lunch or snack drink. If you like mangos like I do, you must try this luscious and creamy smoothie. It is both refreshing and filling. You can use fresh or frozen mango chunks. If you start with fresh mango, cut in chunks and place on a parchment covered cookie sheet. Place in the freezer for 30 minutes along with a sliced banana. Use immediately or store in a freezer container.  The frozen banana and mango add a creamy smoothness reminiscent of ice cream. Yum!

This is also a fabulous afternoon snack or even a dessert that is filled with antioxidants. Research shows that antioxidant compounds found in mango help protect against a long list of cancers. Besides that, it helps with eye health, gut health, lowers cholesterol and more. Add low fat Greek yogurt for protein or a tablespoon of protein powder, a frozen banana, & juice and in 5 minutes you have a frozen, lush treat that is good for you! Surprise family and friends with a fast dessert in a pretty glass with optional garnish of fruit.

 

 

Mango Bliss Frozen Smoothie

Use organic when available, serves 1

Ingredients

• 3/4 cup frozen mango chunks
• 1/2 banana sliced and frozen
• 1/2 cup non-fat plain Greek yogurt
• 3/4 cup cold mango or pineapple juice

Instructions

• Combine all ingredients in a food processor or high speed blender
• Process 5 to 6 minutes until smooth and creamy
• Serve immediately

 Enjoy!

 

 

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Sauteed Greens & Eggs

 

Many recipes call for sautéed greens – a little olive oil and garlic with spinach, kale, chard, collards. All the greens you can name taste good with olive oil and garlic.  If you want to really raise it a notch, add a couple of shallots, some onions, or leeks. A fine combination of flavors that can start your day with a warm dish, provide a tasty lunch, or even an easy dinner when paired with eggs. Wash the greens, remove the ribs, and chop or tear the leaves.

 

 

I like fried eggs myself, but if you want to cut calories and fat, try poaching eggs to nestle in your greens. Add a crusty slice of bread and your meal is complete.  To make a week of really fast breakfasts, sauté a huge amount of greens and keep in the refrigerator. Each morning, warm some greens and add poached eggs or a dollop of yogurt for a quick start to the day.

Sautéed Greens & Eggs

Use organic when available, makes 4 servings

Ingredients

• 4 cups finely chopped greens like kale (chard)
• 2 shallots
• 2 clove garlic thinly sliced
• 2 tbsp olive oil
• 4 to 8 eggs
• 4 cups water
• 1 tsp apple cider vinegar
• salt and pepper to taste

Instructions

• Add shallots and garlic to olive oil in pan over medium heat
• Cook for a minute
• Add greens
• Toss to coat and cook for 2 to 4 minutes until kale is wilted
• Season with salt and pepper
• Bring water and vinegar to simmer in large skillet
• Remove eggs from shell and add eggs one at a time
• Water in skillet should cover eggs
• Poach eggs until white is set about 5 minutes
• Remove from water with slotted spoon
• Nestle eggs in a plate of greens; serve with crusty bread  Enjoy! 

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Slow Cooker Roast Beef With Apples & Onions

 

 

When I think of fall, I think of a new crop of luscious apples.  I like all apples, but my favorite all around apple is the Gala.  They are crisp and sweet and one of the best for apple sauce, pressing for cider, salads, and just eating it for a small dessert. Today we’re making slow cooker roast beef with sweet-tart apples and the spicy tang of red onions. The result is meat that is marinated throughout with incredible flavor.

Slow Cooker Roast Beef With Apples & Onions

Use organic when available. Serves 6.

 

Ingredients

• 3 lb roast beef
• 1/4 cup red wine
• 1 cup beef stock
• 1 large red onion, chopped
• 2 large apples, cored and cut into chunks
• 1 tbsp olive oil
• 1 large fresh sprig of rosemary, plus some for garnish
•  salt and pepper to taste
• 1 tbsp corn starch
• 2 tbsp cold water

Instructions

• Add half of chopped onion on bottom of slow cooker
• Add half of apple slices to bottom
• Rub olive oil on top and bottom of roast
• Brown roast in pan over medium heat for about 4 to 5 minutes
• Remove from pan and add salt and pepper to taste
• Place in slow cooker
• Add the rest of the apples and onions
• Add beef stock to pan on stove to deglaze
• Pour stock and red wine over roast in crock pot
• Top with rosemary sprig
• Cover and cook on high for 6 hours
• Remove roast from slow cooker and place on platter
• Cover with foil and let rest for 5 minutes
• Remove cooked apples-onions from pot with slotted spoon and serve as a side like apple sauce
• Carefully remove insert from cooker and pour liquid through a strainer
• Place liquid back in slow cooker and continue to heat with lid off
• In small bowl, mix corn starch and water until smooth and no lumps
• Whisk corn starch into liquid until it thickens into gravy 
• Pour gravy over roast and garnish with fresh rosemary
• Serve warm with vegetables and apple-onion mix

 

 

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Pork Chops in Garlic Mushroom Sauce

  

Happy Memorial Day to those who lives in the USA! Let's time to remember all those who gave their lives for our country while serving in the armed forces.

  

Now, let's talk food.

 

 

This is a tasty entrée that is a 30-minute meal and fancy enough for company. The mushroom sauce is wonderful not only for the pork but also for your side dish, mashed potatoes, rice, or pasta. Make sure to adjust cooking times based on the thickness of your pork chops. I prefer bone-in chops for more flavor, they will also take a bit longer to cook. Using a digital thermometer, the internal temperature should be 145F. Choose your favorite mushrooms, like Bella or button. 

Pork Chops in Garlic Mushroom Sauce

Use organic when available. Serves 4

 

Ingredients

• 2 lb pork chops (about 4 or 5)
• 1/2 tsp paprika
• salt and pepper to taste
• 1/4 cup olive oil or butter divided
• 8 oz sliced fresh mushrooms (Bella, button, or choice)
• 4 clove garlic minced
• 1 tsp Dijon mustard
• 2 tbsp flour
• 2 cups beef broth or chicken

Instructions

• Season both sides of meat with salt, pepper, and paprika
• Heat large skillet on medium-high heat, I like cast iron
• Add 2 tablespoons of olive oil or butter
• Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side
• Remove chops and set aside
• Use same skillet over medium high heat and add rest of oil or butter
• Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes
• Add garlic and mustard
• Cook until garlic is fragrant, about 1 minute
• Add flour to the skillet, stirring to remove any lumps
• Slowly add the broth, whisking until smooth
• Season with salt and pepper
• Reduce heat to medium & cook until sauce thickens, about 5 minutes
• Check for seasoning and add salt and pepper if needed
• Add pork chops back to pan and heat about a minute until they are fully cooked through & center temperature is 145 F
• Serve hot with mashed potatoes, rice, or pasta  

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