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OT - Forn Friday

Aniki's picture

'Forn' is 'food' and 'p0rn' combined.

Summer is a time of year when there are a lot of outdoor gatherings, barbecues, and picnics. With the soaring temperatures, I prefer lighter foods over the heavy, filling comfort foods of Fall and Winter (chili, stew, homemade rolls, etc....). You never know when you're going to get a last minute invitation to an impromptu picnic (Heikki caught a TON of fish so we're having a party!). Here is a recipe that is ready to eat as soon as you make it. (Yes, I did post this on Tone-up Tuesday.)

Tomato Avocado Cucumber Salad

  • 2 cups chopped tomatoes (I used cherry tomatoes, both red and sunburst)
  • larger tomatoes, chop in 1/2 inch pieces
  • 2 ripe avocados, cubed
  • 1 small cucumber, sliced
  • 1/4 small red onion, sliced (or less, if strong)
  • 6-8oz feta cheese crumbles
  • 1/4 cup minced cilantro or parsley
  • Juice of 1 lime
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp red pepper flakes
  • Salt and black pepper to taste
  1. In a large salad, place the tomatoes, avocado, onion, cucumber, feta, and cilantro/parsley.
  2. Drizzle with olive oil, lime juice, pepper flakes, and salt & pepper to taste. Gently toss.
  3. Serve immediately or cover with plastic wrap in the refrigerator for up to 2 hours.

BONUS: I had enough leftover to "spread" on a turkey and swiss on pumpernickel sammich. DELISH!!! Yahoo

What's your favorite last-minute recipe?

Comments

StepUltimate's picture

Thanks for sharing this one, Aniki, sounds amazing. Avocado & feta so yummy together... plus red onion.

I raise my coffee cup to you, and to all of the amazing people on this site: Happy Friday!

classyNJ's picture

I make this to take to bbq's minus the feta cheese.  Some people have balked at it.

I also grill very thin chicken breasts marinated in lemon, basil from my garden.  Takes only minutes and served with grilled corn and thats it.  YUMMMMM

 

Aniki's picture

Classy, you could use mozarella pearls (small, olive-sized balls of mozz) instead of feta. BUT, if you need a vegan dish, leave out the cheese completely.

Pssst... I also have a corn salad recipe that uses fresh, uncooked corn. Nom nom nom.

I'll be over with a bottle of chardonnay and my asparagus slaw. Dirol

classyNJ's picture

Please give up the corn salad recipe.  Sounds good!

We are camping on the lake tonight.  Complete with big screen, movie and masks.  Come on over!  HAPPY FRIDAY THE 13TH!

*shok* *drinks*

ProbablyAlreadyInsane's picture

I like the rcipe! I'd probably throw in a little garlic power too to something like that!!! Mmmmm!!!

Aniki's picture

Corn Salad

  • 6 ears of corn
  • 3 scallions
  • 2 Tbsp white wine vinegar
  • 2 Tbsp olive oil
  • Freshly ground sea salt and freshly ground peppercorns
  1. Remove the kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels. (I place the bowl down in my sink!)
  2. To bowl, add scallions, vinegar, and oil. Season generously with salt and pepper; toss to combine. Serve, or cover and refrigerate up to 1 day.

 

Aniki's picture

It's tasty!! You can always add some extras: green pepper, cherry tomato, jalapeño, bacon bits, cheese...