As Labor Day approaches us, Summer is quickly coming to an end.
It's the last chance to take advantage of all the farm fresh veggies, herbs and outside grilling on warm summer nights.
My favorite, Roasted Artichoke, Parmesan and Avocado Salad.
What you will need:
6 Baby Artichokes, washed, trimmed and quartered
2 Tablespoons Fresh Lemon Juice
1 1/2 Tablespoons Olive Oil
Salt & Pepper to taste
4 Cups Arugula
1 Avocado, Sliced
1/3 Cup Shaved Parmesan Cheese
Dressing:
2 Tablespoons Sherry Vinegar
1 Tablespoon Agave Nectar or Honey
3 Tablespoons Extra Light Olive Oil
Salt & Pepper to taste
Whisk all ingredients together.
For the salad:
Trim any hard ends off the artichoke leaves. Then cut each artichoke in quarters, lengthwise.
Bring a pot of water to a boil and place artichokes in. Boil for about 5 minutes. They will finish cooking in the oven.
Toss artichokes in a bowl with lemon juice, olive oil, salt and pepper. Place them on a flat baking sheet.
Roast at 425 deg for about 10 min, until they start to brown.
In a bowl combine Arugula, Parmesan cheese and Avocado. Once Artichokes are cooled, add them on top. Pour on dressing and toss right before serving.
With the salad I grilled some swordfish. Just marinated it in some Light Olive Oil, Salt, Pepper and Lemon. It was light and delicious!
And for a side, French Lentils with Parsley and Lemon.
Lentils seem difficult and time consuming to make but they are actually really simple.
For every 1 cup of dry lentils cook with 2 cups water. (Just always keep the 2:1 ratio water to lentils and you can't go wrong.)
Cook them uncovered for about 20-30 minutes. Add water if needed to make sure the lentils are always covered. Drain and season with salt, pepper and your choice of fresh herbs, olive oil, lemon, and whatever else your heart desires.
Pop open a bottle of cold white wine and Bon Appetit!
