Islander Snack

·         ½ cup cottage cheese

·         ¼ cup pineapple

·         2 Tbsp Sliced Raw Almond

·         Cinnamon to taste

Throw it all together in a bowl and enjoy!

Roasted Pepper Cream Sauce

·         2 Roasted Red Peppers (either freshly done in oven or a jar)

·         Sundried tomatos (optional)

·         2 Tbsp Olive oil

·         1-2 shallots

·         2-3 cloves of garlic

·         1 cup half & half (use heavy cream or milk as well)

·         4oz goat cheese (can buy herbed or add your own!)

·         2/3 cup Parmigiana, Pecorino or Asiago

·         ½ cup roasted artichoke hearts

·         8oz edamame pasta (or choice)

·         Salt & Pepper

·         Italian seasoning (optional)

·         Crushed red pepper flakes (optional)

If roasting peppers:

Place whole peppers into 500F oven and bake until charred (20-30 min).  Remove and wrap in foil ffor about 10-15 min.  Uncover peppers, peel skin and remove stems/seeds.  Chop into large pieces and put into sauce.

If not roasting:

Saute onions and garlic in olive oil until translucent.  Pour in cream, goat cheese, S&P and Italian seasoning.  Stir until cheese is completely melted.  Keep on low until the roasted peppers are ready.  Add roasted peppers and tomato if using along with parmigiana cheese.  Stir to until melted, then remove from heat.

Pour sauce into food processor and puree (or use a blender or immersion blender).  Toss cooked pasta with sauce and top with more parm, S&P, parsley or red pepper flakes as desired.

Cucumber Strawberry Salad

·         2 Large cucumbers

·         4 cups strawberries

·         ½ cup feta cheese

If you have a mandolin, use it to thinly slice cucumbers…otherwise, use your special chef skills J  Slice strawberries & toss it all together with the feta.  I served it with poppyseed dressing, but honestly a nice balsamic would do as well.

Avocado Hummus

·         15oz Chickpeas (canned or fresh)

·         3 Tbsp Olive Oil

·         1.5 Tbsp Tahini

·         3 Tbsp Lime Juice

·         1 Clove Garlic

·         2 Medium Avocados

·         Salt, Pepper & Cumin to taste

·         Cilantro & red pepper for topping (or I use jalapeno & cilantro olive oil drizzle)

Pulse first 5 ingredients together until smooth, then season.  Add avocados and pulse until smooth.  Taste to see if you need more seasoning.  Serve with toppings or drizzle of olive oil, veggies and/or chips of some sort.  **I use a food processor to make it easy and quick**

Chicken Avocado Salad

·         1 Avocado

·         ¾ cup greek yogurt

·         1 Tbsp Lemon juice

·         1 Green onion

·         1 tsp Dill

·         1 tsp Garlic Powder

·         Salt & Pepper

·         3 cups cooked chicken breast (shredded or coarsely chopped)

·         ½ cup diced celery

·         ½ cup slivered raw almonds (optional)

·         Lettuce & tomato & bread (or wrap)

In a food processor, pulse avocado until smooth.  Add in the next 6 ingredients and blend until thoroughly mixed.  Toss the chicken, celery and almonds in with the yogurt mixture (add more seasoning if needed), then divide among rolls topped with lettuce & tomato.