Archives for category: food processor

avocado-lime-mason-jar-salads-zucchini-noodles-and-fresh-veggies

Our garden still runneth over with zucchinis. I made a batch of mason jar salads, using spiralized zucchinis instead of lettuce. I threw in some baked chicken breast and fresh veggies. Then put the jars in the fridge for a week’s worth of lunches. For the dressing I mixed up avocado, lime juice, fresh cilantro, garlic, and olive oil. Can you say delicious?!?

This recipe is adapted from the cookbook Inspiralized by Ali Maffucci, and she uses a big fancy spiral cutter called “The Inspiralizer.” However I just use a tiny GEFU Spirelli Spiral Slicer. Anyway here’s what I came up with:

WHAT YOU NEED:

  • 1 lb. cooked boneless, skinless, chicken breasts, diced
  • 1 avocado, cubed
  • 1/2 red bell pepper, seeded and diced
  • 3/4 c. sliced black olives
  • 2 or 3 zucchini, spiralized into noodles
  • 12 cherry tomatoes
  • 3 Tbs. olive oil
  • salt and pepper, to taste
  • juice of 1 lime
  • 1 garlic clove, minced
  • 3 Tbs. chopped fresh cilantro
  • 4 pint-size mason jars

WHAT YOU DO:

Make the dressing: In a food processor, combine cilantro, garlic, salt, pepper, olive oil, lime juice, and avocado. Pulse until creamy. Add some room temperature water a few teaspoons at a time then pulse after each addition of water, until desired consistency is reached.

Assemble the salads: Divide the ingredients and the dressing among the four jars: First the dressing (bottom layer), then the remaining ingredients up to the top. Place lids on the jars and refrigerate.

*I assembled everything in advance except for the dressing (just in case the avocado browned), so I prepared the dressing right before serving.

And here’s a link to an avocado scoop I hand-stamped; available at my Etsy shop!

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Here’s a batch of pesto I made with some basil from the garden. I used pine nuts, which are pretty expensive, but I’ve since learned you can use walnuts, pecans, or even almonds instead. It keeps in the fridge for 1 week, or you can freeze in freezer-safe containers or ice cube trays for up to 6 months. Also you can adjust the olive oil so the pesto is as thick or thin as you like. It’s great for pasta, or even as spreads on flatbread crackers, or on sandwiches as a spread.

Fresh pesto - just basil, garlic, parm cheese, olive oil, and pine nuts. Soooo easy I can't believe I used to buy it instead of making it myself.WHAT YOU NEED:

  • 1 c. fresh basil leaves
  • 3 Tbs. pine nuts
  • 1 tsp. minced garlic
  • 1/3 c. grated Parmesan cheese
  • 1/3 c. extra virgin olive oil (+ more if you want to thin it out)

WHAT YOU DO:

In a food processor: combine basil, garlic, pine nuts, and cheese. Add olive oil as it’s running until emulsified. To make it thinner, add olive oil until it reaches desired consistency. Store in an airtight container and refrigerate up to 1 week. Or place in freezer-safe containers (or ice cube trays) to store for up to 6 months in the freezer.

5 ingredient homemade PESTO. Keeps for 1 wk in the fridge, or freeze for up to 6 mos.