Israeli salad is traditionally an early summer salad, made when tomatoes are at their freshest and juiciest, but the imported tomatoes from the grocer seemed tasty enough, and the salad turned out just as well so don't let the season deter you! This salad really is a celebration of the veggies involved, so try to get the best and freshest produce possible.
What I love most about this meal is that each individual recipe is very short and simple, and yet still comes together so deliciously.
-3 medium ripe tomatoes
-couple tablespoons of good olive oil
-1 tsp of white vinegar
-salt, pepper, parsley (fresh preferred)- to taste
1. Dice veggies however you wish.
2. Add remaining ingredients and toss well.
Mashed cauliflower is so much healthier than mashed potatoes- there are tons of added vitamins and plus it's much less starchy, but just as delicious.
-1 head of cauliflower
-1/4 cup milk
-couple tablespoons of butter
-1/4 cup wheatgerm
-salt, pepper, parsley, garlic powder
1. Cook cauliflower until very tender. Drain and return to pot.
2. Add remaining ingredients.
3. Mash using an immersion blender or a potato masher. Do not use a full size blender. Stir well to combine all ingredients.
Lemon Pepper Chicken
This chicken turned out super moist, juicy and flavourful. Definitely delicious.
-2 chicken breasts
-couple tablespoons olive oil
-lemon pepper seasoning
1. Preheat oven to 375*F. Brush chicken breasts with olive oil on both sides.
2. Coat with seasoning on both sides.
3. Bake for 15 minutes each side, until juices run clear and to an internal temp of 82*C. (160*F.)
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1. What is your favourite spring/summer food?
2. How do you like to season your mashed potatoes?