Savory French Toast with Tomato-Avocado-Basil Maple Syrup

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Last night I made my savory french toast with roasted red pepper-tomato maple syrup recipe, but with a slight modification. I omitted the red pepper and added diced avocados and fresh basil. Fantastic summer dinner!

Here’s the original recipe

https://cheflorelei.wordpress.com/2012/12/05/savory-french-toast-with-red-pepper-tomato-maple-syrup/

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Quick Lentil Soup

In preparation for our big move, I’ve started to clean out the fridge. Perhaps it’s a bit hasty since we are here in Seattle for about 6 more weeks, but I’m getting excited! In the fridge I found a package of Trader Joe’s cooked lentils and a half eaten container of red pepper hummus, these got me thinking about my favorite curried lentil soup recipe by Molly Wizenberg. She adds pureed chick peas to the cooked lentil mixture right before serving, it’s a fantastic soup, I’ve included a link at the bottom of this post. So using her recipe as inspiration I made a quick lunch.

2C Cooked lentils

1/2C Hummus  (I used a red pepper hummus, but I bet most flavors would work well)

1 1/2 -2C Vegetable broth

In a small sauce pan over medium heat, stir together lentils, hummus and 1 1/2 C vegetable broth. Add more broth if you like a thinner soup. Season with pepper.

Optional: serve with lemon wedges and pita bread or chips.

Serves 2-3

http://www.bonappetit.com/recipes/2010/12/curried_lentil_soup

Chicken Tacos

In the heat and humidity of summer I try not to turn the oven/stove on, so this means we end up eating a lot of large salads. Which is perfect for highlighting all the fantastic produce that’s available this time of year, but there comes a day when I want something hot. And since I don’t have an outside grill I generally turn to the crock pot. These easy tacos are a great way to use up any leftover produce, plus I can slip in a can of refried beans after the meat is done cooking and my husband is none the wiser!

2# Chicken thighs, boneless and skinless

1 1/2C Salsa (any and every kind will work-green, red fresh, jarred….)

1-2C Vegetables diced (onions, peppers, mushrooms, kale…whatever you have in your fridge)

2 Cloves of garlic, minced

1tsp Ground cumin

1 Lime juiced

Optional additions after the allotted cooking time- can of refried or regular beans, or corn kernels.

Put all the ingredients into a crock pot and give it a little stir. Set it on high for 4hrs or on low for 8hrs. After the meat is cooked, use a large wooden spoon, or two forks, to gently break the chicken apart. (If the mixture is too liquidy at this point ladle some of the juices out and pour it into a small sauce pan and place on a medium-high burner until the liquid is reduced by half. Pour the reduced liquid back into the crock pot.) Taste the taco filling and add salt or some hot sauce if needed.

Place a few tablespoons in a tortilla and top with your favorite toppings: grated cheese, cilantro leaves, sliced avocados, sliced radishes, sour cream….

 

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