Easy Gazpacho

Gazpacho or Gaspacho is a cold soup made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula and spread into other areas. During hot summer days, it is a cool and refreshing meal.  I remember the first time I made it with my sister one hot July day.  I love vegetables, and the soup was so tasty with the flavor of my garden favorites.  One nice thing about gazpacho is how easy it is to make and to modify.  Hate the taste of raw onion? Diminish or eliminate the amount added.



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Easy Greek Salad

We’re in the hot days of summer, and now is the perfect time for a cold salad full of ripe veggies.  Today’s recipe is easy Greek salad.  Traditionally Greek Salad has English cucumber slices, ripe tomato wedges, thin slices of red onion, Kalamata olives, green pepper, and Feta with a dressing made from extra-virgin olive oil and red wine vinegar or lemon juice and seasoned with a little dried oregano. Simple, easy, and delicious, Greek salad is great for lunch or dinner.  Classic Greek salad does not have lettuce, but it is a vegetable salad with all the flavor of summer.


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Taco Salad

Today’s recipe is for a tasty taco salad that’s a one dish meal.  This is a quick recipe which is great for busy week nights, and it can be modified in so many ways. You can use lean ground beef, turkey, or chicken for the meat. You can also used leftover shredded pork or beef. If you’re a fan of summer grilling, try grilled chicken or steak strips on your bed of lettuce. You can even buy a rotisserie chicken and shred the meat. I have used black bean, pinto beans or kidney beans. There are so many wonderful variations to meet your taste needs or adjust for items in  your pantry. Have a vegetarian or vegan in your family or need a meatless meal?  Add sliced avocado, fresh corn, and skip the meat for a meatless entree.


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Mexican Corn on the Cob

Do you love the taste of fresh, sweet corn?  Today we’re talking about revving up corn on the cob with a spicy twist. Mexican Corn on the Cob (also called Mexican Street Corn and Elote Corn) is a favorite street food in Mexico that’s easy to make at home.  You can make it the traditional way on a grill or you can put it in the oven next winter when it’s too snowy to grill. For oven Mexican corn, put the corn with husk on directly on the oven rack and roast 40 to 45 minutes until tender. Then add butter and toppings. Still yummy! Read More

Summer Fruit Salad with Honey Lime Dressing

Summer is almost here and that means lots of beautiful, fresh fruit. Many of us eat fruit daily, like an apple or banana for dessert.  Most of us do not eat enough fresh fruits and vegetables a day. To promote your health, eat a variety of fruits and vegetables—at least 2 servings of fruits and 3 servings of vegetables—each day.

Carol's Kitchen Strawberries
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