Max's Harvest | Delray Beach, Florida

You know a meal is thatgood when you're a little sad you're taking your last bite. Even when you're stuffed to the gills, as I was when I dined at Max's Harvest in Delray Beach.

Photo credit: The Buzz Agency

I was delighted to receive an invitation to come check out the restaurant, especially because I'd already heard such good things. So, I came hungry and let their dishes lead the way to an evening of "Farm to Fork" satisfaction.

Max's Harvest has been around for 3 years and has become a popular spot for locals, which was evident from the bustling bar scene when we were seated at 7pm on a Friday evening. I loved the feel of the restaurant - modern yet rustic, with black and white images on the walls depicting its emphasis on local farm fare.

Photo credit: The Buzz Agency

Our server was beyond knowledgeable about each menu item, down to knowing where each of the farm-fresh ingredients came from -- each locally sourced from nearby farms and throughout the state. With a focus on sustainable, seasonal and simply prepared meals, it's no wonder the ingredients seem to shine in a special way.

The first bite on this flavor journey started with the complimentary zucchini bread they placed on the table. I probably could have eaten an entire basket. I wanted to wander into the kitchen and see if I could catch a peek at how they made it, but I figured I'd sit tight as more food was sure to be on its way.

And sure enough, our server appeared with a dish sent out by the chef: A crispy, Breaded Pork Torchon over compressed watermelon and topped with fresh greens. As you know, I'm not usually a big meat eater, but I did like the combo of the light ingredients and the hearty pork. Steve polished off his half and most of mine, so I'm pretty sure he liked it, too!

The bread had gotten us a little excited and we ordered two appetizers right out of the gate: the Peach & Blueberry Salad with Baby Kale & Arugula, Caramelized Peaches, Blueberries, Pickled Shallots, Ricotta Cheese, Walnut Vinaigrette {holy mouthful!} and Vito's Burrata with Croutons, Red Wine Vinaigrette, Florida Watermelon, Pickled Shallot, Heirloom Tomato and Cucumber. After my first few forkfuls, I knew these were things I could easily order as an entree {mostly because I was tempted to steal Steve's dish and not share} -- they were both so, so good.

The salad was such a perfect combination of flavors: sweet, caramelized peaches and blueberries, savory and creamy ricotta, tart vinaigrette and pickled shallots, fresh and crisp kale and arugula. When the chef popped out of the kitchen to see how we were liking things I'm pretty sure I sputtered nonsensically with stars in my eyes over the salad alone.

The burrata was also a perfect pairing of flavorful elements. Burrata, as it is, is probably among the things I would choose to be part of my last meal on earth. It is so decadent and delicious, and combined with sweet watermelon, fresh tomatoes and cucumbers, it seemed creamier and more delightful. My favorite part of this dish were the croutons that soaked up all the vinaigrette and juices from everything else on the plate. Oh, my.

Next up: Entrees. Our server saw me pat my {round, already stuffed} belly and reprimanded me for not pacing myself, but I ensured him that I'd find the room for at least a few bites. I ordered the Crispy Parmesan Risotto Cake with Mushroom, Favas, Baby Carrot, Zucchini, Pearl Onion, and Tomato-Pepper Coulis and Steve chose Grilled Local Swordfish with Greek Farmer’s Salad, Feta, Chick Pea Fries, and Lemon-Yogurt Sauce. 

They were both so pretty it seemed a shame to deconstruct them, but we dug in anyway to get a taste. I really enjoyed the Risotto Cake with its crisp {but not overfried} exterior and contrasting creamy interior. The veggies gave a nice sweetness to the dish, specifically the little caramelized pearl onions, and though I definitely wasn't able to finish the whole thing right then and there, I still managed to have a few more bites.

I didn't even get to taste the swordfish, but Steve assured me that it was good, as was evident by the fact that he was very excited to box up what was left to polish off as leftovers.

Ok, so I know I said we were both beyond full... but our server tempted us with their desserts du jour and we {well, I} couldn't refuse. They had so many amazing-sounding offerings -- from Blueberry Bread Pudding to Made-to-order Cinnamon Sugar Donuts {for real} -- but we went with a twist on a Florida classic: Key Lime Brulee.

It was a good choice. Tangy, rich key lime filling atop a buttery crust with a crackly layer of bruleed sugar and a beautiful little cloud of whipped cream perched on top. Mmm.

Overall, I couldn't have asked for tastier dishes or better service. If forced to find a downside, the only fault I could find would be noise level of the packed house keeping potential patrons from having a romantic or intimate dining experience. But, to be honest, you'll probably be doing more savoring than chatting, so this may not be a problem after all -- come with a lively crowd and a hungry belly!

A big thank you to Max's Harvest for a fantastic evening of fabulous dining!

Disclosure:  I was invited for a complimentary dinner for two at Max's Harvest to check out their menu. As always, all opinions seen here are my own!

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Of course, I had to recreate that crazy-good baby kale salad to share with you here since you couldn't join me at Max's Harvest. {And, let's be honest, I might not have hogged all of it at dinner.}

This salad has a few elements that take some prep, so it isn't exactly a "throw together at the last minute" kind of dish. However, after a bite I think you'll agree that it's worth the trouble to get the flavor combos found here.

Pickled Shallots. Tangy vinaigrette. Caramelized peaches that you could easily eat as dessert. It's sort of magical.

Make it.

Baby Kale Salad with Caramelized Peaches & Blueberries
Inspired by Max's Harvest in Delray Beach, Florida
*Measurements will vary according to taste. Make it your own! :)

A bunch baby kale mixed greens, I like the Organic Girl blend
Whole milk ricotta cheese {I just used a few tablespoons, but again, suit your own tastes}
About 1/4 cup fresh blueberries
About 1/4 cup walnuts or pecans, roughly chopped
Lemon-Honey Vinaigrette {see below}
Pickled Shallots {see below}
Caramelized Peaches {see below}

1. Divide ingredients between two plates. Drizzle with vinaigrette to taste.

Lemon-Honey Vinaigrette 

Juice of half a lemon
1 teaspoon honey
1 tablespoon apple cider vinegar
1/4 teaspoon Dijon mustard
Sprinkle of salt
Sprinkle of pepper
About 1/4 cup olive oil

1. In a small bowl, whisk together first six ingredients. Continue whisking while you stream in olive oil to emulsify. Drizzle over salad.

Quick Pickled Shallots
Barely adapted from Bon Appetit

1/2 cup apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
Water
3 large shallots, finely sliced

1. In a small saucepan, bring cider vinegar, sugar and salt to a boil. Simmer until the sugar and salt have dissolved.

2. Pour hot liquid over sliced shallots in a small canning jar. Top with lid but leave loose. Let cool on counter top. {They will soften and absorb the pickling flavor in about an hour, but the longer they sit the better, so if you think to do this a few days ahead, you'll get the best results!}

3. Refrigerate for future use.

Caramelized Peaches

1 tablespoon butter
1 tablespoon brown sugar
1 large ripe peach, sliced into 8 pieces

1. In a small skillet, melt butter over medium high heat. Add brown sugar and stir, allowing the sugar to dissolve and the mixture to become bubbly.

2. Add the peaches to the sugar mixture and cook until some of the juices begin to leak out and the caramel mixture begins to thicken, about 3-4 minutes.

3. Flip the peaches to cook and caramelize other sides, turning carefully as not to break them up. Swirl them around a bit in the pan to coat them in the sugar mixture and cook for another 2-3 minutes or until the liquid has become syrupy and the peaches are softened and caramelized.

Note: These would be SO GOOD over vanilla ice cream. Or with a crumble topping. Or alone. They're good. Did I say that already?

Avocado, Bacon & Mango Salad {Guanabana's Copycat}

As you are reading this, I am soaking in as much information as I can {and probably not very much sunshine with the way the weather has been} at the BlogHer Food Conference in Miami. With the conference practically taking place in my own back yard this year, I couldn't turn down the opportunity to meet, greet, mingle and learn from some of my absolute favorite bloggers in the biz.

Just a few of the big names that will be there include Ree Drummond from The Pioneer Woman, David Leibovitz, and Jaden Hair from Steamy Kitchen {remember Jaden from Food Blog Forum last year?}. So yeah, it's kind of a big deal.

Why do bloggers go to conferences? Well, to learn; the world of blogging and social media is ever-changing, gotta stay in the loop! To connect -- it's nice to see one another face to face instead of communicating solely via comment box. To network {hi, work with meeee!}. To have fun. And of course, to EAT!

Since Miami is the host city of the conference this year, I'm feeling a definite craving for light, flavorful dishes with a Latin flair. I'm looking forward to seeing how Miami inspires me this weekend!

Speaking of inspiration, this salad recipe that I'm sharing today is a total knock off of one that is served at Guanabanas Island Restaurant & Bar -- one of the 5 spots I mentioned in "My Hometown Guide" back in March. Steve and I stopped by for a casual evening out last weekend, and I was pleasantly surprised at the deliciousness of this salad! {Though to be completely honest, anything tart, fresh and juicy appeals to me these days -- fruits and veggies galore!}

Anyway, I would never think to combine avocado and mango in a salad, but it works extremely well. The saltiness of the Queso Fresco Dressing with the smoky, crunchiness of the bacon accentuate the creamy avocado and sweet mango like you wouldn't believe -- all atop soft butter lettuce.

Could we get anymore South Florida? I grew up with mangoes and avocados growing in my yard, so I can attest to the fact that these flavors are authentic and representative of the region.

I hate posting salad recipes because, really, how much of a recipe is it when you're just tossing stuff into a bowl? But this one just seemed so fitting for celebrating a weekend in Miami. Now, if you'll excuse me, I've got cocktails mocktails to sip and business cards to hand out. ;)

Enjoy your weekend!

Avocado, Bacon & Mango Salad
Inspired by Guanabanas Island Restaurant & Bar
Serves 3-4 {Or one really hungry pregnant girl}

For Salad:

1 head butter lettuce, or any soft lettuce like Boston Bibb
1 avocado, pitted, peeled & sliced
1 mango, peeled & sliced
4-5 strips bacon, cooked until crisp and chopped
Queso fresco for garnish {if you can't find queso fresco, any salty crumbly cheese should do}

1. Place lettuce in a large serving bowl. Top with avocado and mango.
2. Drizzle dressing, if desired, then sprinkle with bacon and extra queso fresco for garnish.

For Dressing:

1/2 cup olive oil
1/4 cup rice wine vinegar
3 tablespoons mayonnaise
3 tablespoons queso fresco
Salt to taste

In a mixer or food processor, process all ingredients together until smooth. Season to taste. Pour into an airtight container and refrigerate until ready to use.

Coming Clean: Mediterranean Chickpea Salad

So, here's a little update on life: It's crazy busy.

I realized a few days ago as I was planning for the month that I divulged all kinds of TMI back in May and then never followed up about it.

{Kind of like those NYC posts that I STILL haven't had the time to finish sharing. Ugh.}

Since that time, I've shared 10 "Coming Clean" recipes, went just about completely dairy-free for 6 weeks, and majorly curbed my sugar intake. It was glorious.

Then vacation happened. And birthdays. And baby showers. And weddings. I gave myself a little wiggle room {mostly in the form of ice cream}, and have been more lenient with the types of foods I've allowed, making sure to stay veggie and fruit-heavy, but definitely indulging here and there.

I was supposed to have my follow up appointment with the doctor in the beginning of July, but had to postpone it because her schedule and mine just wouldn't sync up.

So... the news is, there's still no news.

This week I'll finally get everything checked out again and see what's going on. I'm bracing myself for things I may not want to hear {i.e. surgery}, but hoping that my push to actively "clean up" my diet has made even the tiniest bit of a difference.

I guess we'll see.

Meanwhile, I've continued to stay busy playing in the kitchen with different ways to make eating healthy fun and exciting.

Here are a few things I've discovered or confirmed throughout this little journey:

1. Some brands are tricky. "All Natural" does not, in fact, mean All Natural. Read labels and try to stay away from weird stuff. {I'll be sharing an in-depth post about this soon.}

2. It's easier {and less expensive} to make your own healthy food than to buy it pre-made. Finding the time... now that's a whole other topic.

3. Stevia tastes funny.

4. It IS possible for a dairy-holic {like myself} to enjoy a dairy-free lifestyle. There are a surprising array of different foods out there to make up for a lack of lactose. :)

5. Avocados make my day. So do super-easy healthy recipes like this one.

I'm embarrassed to even call this a recipe. It really isn't. It's just a bunch of yummy stuff tossed into a bowl that happens to taste really good together.

Mediterranean Chickpea Salad should be called "No Excuse Salad". Because there's really no reason you can't throw it together in about two seconds and have a healthy lunch or snack that is both filling and delicious.

One word of caution: You may want to serve this with a side of mouthwash or think about omitting the garlic {sacrilege, I know} if you're planning on coming into close proximity with others after eating it. In my opinion, the flavor is totally worth the stink.

Keeping my fingers crossed that this week will bring good news to share with you in upcoming posts, but for now, good recipes will just have to do. :) Have a great Monday, friends!

Mediterranean Chickpea Salad

1/4 cup extra virgin olive oil
Juice of half a lemon
1 teaspoon oregano
1 teaspoon dried mint {or 2 teaspoons fresh mint, well-minced}
1 clove garlic, grated
Sprinkle of sea salt
2 cans chickpeas, drained and rinsed
1 cucumber, peeled, seeded, and chopped
1-2 tomatoes, chopped
1/3 cup crumbled or diced feta cheese
1/3 cup Greek olives, chopped
Optional: Whole wheat pitas

1. In a medium bowl, whisk together olive oil, lemon juice, oregano, mint, and salt.

2. Add chickpeas, chopped cucumber, tomatoes, feta cheese and Greek olives. Pour prepared vinaigrette over top.

3. Gently toss together to combine, making sure ingredients are fully coated.

4. Serve with warm whole wheat pitas, if desired.

*This can be eaten immediately, but it tastes even better after sitting in the fridge over night!

Coming Clean: Strawberry-Quinoa Salad

They say the truth hurts.

I can attest to that.

Sometimes it's a stinging feeling, like you fell and scraped your pride. Sometimes it's a dull ache. The kind that alarms you enough to go to a doctor and get it checked out.

At least that's the kind that I experienced recently. Nothing serious, just a little reminder that at 31, I need to be on top of things pertaining to reproduction and eventually attempting to create offspring.

NOTE: This post discusses things of a personal nature. If you feel uncomfortable reading the word "ovary" on a food blog {which, I wouldn't fault you for}, this would be your cue to scroll down to the recipe or click to another post. I won't be getting too graphic, but I thought I'd give you a heads up just to be fair.

Anyway, I recently went to my annual lady parts appointment {And OH MY GOSH, I am sort of in disbelief that I'm actually telling you this here. All of you. Wow.}, and had the same conversation that I have with my doctor every year. It went something like this:

Doctor: "So, how are you doing?"
Me: "Fine, thanks!"
Doctor: "Good. Any important changes to report? Or questions you might have?"
Me: "No. Well... actually, there's this one thing..."

And so, just to be certain that the "one thing" was, in fact, nothing new to report, my doctor set up a follow up appointment to check out a few more things and make sure all was well.

It's never a good thing when you overhear the doctor say, "No, I want to talk to her for a sec.", and then close the door behind her. It's the kind of thing that makes your stomach churn and your palms sweat. And in the few minutes leading up to that "talk", your imagination can seriously run wild.

Long story short {And saving you LOTS of unnecessary details. You're welcome.}, I was told that I have a cyst on one of my ovaries.

It's actually not a big deal. In fact, it wasn't "news", exactly. The first time I heard about it was a few years ago when my doctor initially discovered a few of them. Upon my most recent visit, they found that the original ones had disappeared.

But those aren't the current problem. The problem is this new addition which is larger than my doctor feels comfortable leaving to resolve on its own. Which means surgery. Which means I'm a basket case. Which means, I can't think about anything but this damn thing.

I can imagine that you're wondering, "And what exactly, Dianna, does this have to do with food?? You know that's why we come here, right?" {And yes, I do.}

But it has everything to do with food. Because food is the fuel that we run on. And I, my friends, have been doing a poor job of fueling myself properly.

Don't get me wrong... I'm careful about what I eat. I read labels. I eat my veggies. I cook { and bake} from scratch. I limit my bad fats. I don't even eat red meat. My husband is a super healthy eater, and by default, I don't get away with a whole lot.

That being said, I have a vice. A few of them, actually. Namely dairy {cheeeeese}. And sugar. And coffee {with sugar and dairy}. And wine. Mmm, wine.

These things that I love so much... they're {sadly} inflammatory. And I know that. I do. But this little thing called blogging has given me just enough reason to consume way more of them than I need to. Even though I give away the majority of the things I make. Even though I'm all about "moderation". I've eaten far more goodies than I should in the name of the blog.

It's what happens when you notice that your cupcake posts get about 10 times more views than your roasted vegetable posts, and as a natural result, you have cupcakes in your house 10 times more often than you normally would.

But that's not your fault. And it's not the blog's fault.

No excuses, no finger pointing... I'm coming clean.

Here's the thing: I cannot live a life without the aforementioned items. Well, ok. I can. I just don't want to. And I don't think anyone should have to if they don't want to. So, I don't plan on eliminating them completely, because quite frankly, that's just cruel.

But something's got to be done. And since there isn't much I can control in this situation, I figured the least I could do was try to aid my body in healing itself so that I can avoid surgery. Perhaps the food isn't the direct culprit, but it can't hurt to investigate.

So... I'll be writing some posts in a new series: Coming Clean.

I debated writing about this in such a public forum. It could make people uncomfortable. It could stir up controversy. I've already had these talks with friends {and family} who have different opinions about diet and medicine and holistic approaches. I respect all of them.

I'm just not a "Here, take a pill." kinda gal. And I feel like I need to take some responsibility for my own health. I'm not suggesting this is the only route, or the right route for you, but it's the route I'm taking.

So, since this is going to affect what you'll be reading, I decided to share. You might have suspected something was up anyway when you started seeing less frosting and more fruits & veggies. ;)

For your sake and mine, I'm going to to do my very best to share only the tastiest things I come up with. And don't worry... there will still be cheese. And sugar. And wine. Just not as much as before.

I've got six weeks before my next appointment... six weeks to shrink this little sucker and show it who's boss. And if eating stuff like this Strawberry Quinoa Salad is the solution, then I don't think I'll mind it one bit.

This dish is a perfect combination of flavors - savory, sweet, crunchy, refreshing. And yes, there's even a little cheese involved.

Strawberry Quinoa Salad
Adapted from PureWow via Mette Williams - Culina, L.A.

1 cup quinoa, rinsed
1 1/4 cups water
1/4 cup olive oil
3 tablespoons white balsamic vinegar {or champagne vinegar}
Juice of 1/2 a lemon
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh mint, finely chopped
Scant 1/2 teaspoon salt
Pepper to taste
1 cucumber, peeled, seeded, and diced
6-7 strawberries, hulled and sliced
1/4 cup slivered or sliced almonds, toasted {or regular almonds, chopped}, plus extra for garnish
3 scallions, finely sliced
1/4-1/3 cup reduced fat crumbled feta cheese

1. Make Quinoa: In a medium pot, combine quinoa and 1 1/4 cups water. Bring to a boil over high heat, then reduce to medium-low heat and cover. Simmer until most of the water is absorbed, 8-10 minutes. Stir once, then reduce heat to low and allow to sit and steam {covered} for about 6-8 minutes more. Fluff with a fork and allow to cool. {You can speed this up by spreading it out on a cookie sheet.}

2. Meanwhile, whisk together olive oil, white balsamic, lemon juice, parsley, mint, salt, and pepper in a large bowl.

3. Transfer cooled quinoa into bowl with whisked mixture. Add cucumber, strawberries, almonds, scallions, and feta. Gently toss to combine and coat the entire mixture with vinaigrette at the bottom of the bowl.

4. Garnish with extra toasted almonds if desired. Enjoy at room temperature or as a cold salad. Both are equally delicious!

Asian Chicken Salad with Ginger-Sesame Dressing

I need a planner in my life.

Like, the kind with pages that can be written on, with calendars and spots to scribble down stuff you probably wouldn't remember otherwise. {And it never hurts if it comes with cute stickers, too. Thank you, Lilly Pulitzer.}

Some people can remember all the things they have to do and places they need to be by heart. Other people like to type it into their smartphones or computers or tablets or whatever newfangled gadget du jour is on the market. {Yes, I'm 31, not 95, I realize this.}

But I need pencil to paper contact in order to make it real. When I write something down in my agenda, it's like I'm engraving it into my memory: "Meeting with So-and-So, 2:30pm", "Appointment at XYZ, 9 a.m.", "Pick up buttermilk for Tuesday's blog recipe." "Bestie's birthday dinner, 7:30 p.m."

I have not yet purchased a new 2013 agenda.

You can imagine how that's going.

I haven't missed any important appointments, but I just haven't been feeling organized. And what happens when I don't feel organized? My mind starts racing. And when my mind starts racing, I feel anxious. And anxiety leads to consuming chocolate. And consuming chocolate can get out of control very, very quickly.

Do you see where this is going?

Anyway, until I get to picking up my new agenda, I'm going to need to make allowances in my diet for some extra chocolate intake.

I've been posting some really healthy, delicious recipes lately, but all of them have required cooking and time. So, for your sake {and mine}, I thought I'd share an easy, nutrious, and satisfying salad that I've been whipping up lately whenever I'm running around with my hair on fire feeling a little rushed or busy.

As with any salad, you can pick and choose the ingredients you enjoy to add to it. But remember, the more types of veggies, the better. This light dressing is what really makes the flavors stand out and gives it that extra "zing" that doesn't make you feel like eating a salad for lunch... again... is a punishment.



Which reminds me, I need to run to the grocery store today. Sigh.

Asian Chicken Salad with Ginger-Sesame Dressing

Your favorite salad blend {I like Spring Mix}
1 tomato, chopped
6-7 baby carrots, grated {you could also use pre-cut matchstick carrots or just chop carrots however you please}
2-3 tablespoons water chestnuts
4-5 slices of sliced deli chicken breast {I like Boar's Head Ever Roast}, or a leftover grilled chicken breast, chopped
2 tablespoons Chow Mein noodles {such as La Choy}, optional

For Dressing
Makes enough dressing for 3-4 salads

1/4 cup low sodium tamari {gluten free}, or soy sauce
1/2 teaspoon fresh ginger, grated
1/2 teaspoon sesame oil
Juice of 1 lime
3 tablespoons olive oil
1 tablespoon sesame seeds

1. Place all salad ingredients in a bowl, except Chow Mein noodles.

2. In a small bowl, whisk together all dressing ingredients, whisking in olive oil until well blended.

3. Pour dressing over salad and toss together.

4. Top with crunchy Chow Mein noodles if desired.

Tex-Mex Three Bean Salad with Grilled Corn & Avocado

Do you ever find yourself making the same mistakes over and over again? For example, trying out new recipes or cooking techniques the day or night before {or of} an event that you are expected to show up with something that didn't look like it took an accidental trip through the garbage disposal?

No? Oh. Might just be me.

No matter how many times I find myself up in the wee hours of the morning re-frosting a cake that went awry or putting a whole new batch of something in the oven, it never does stop me from winging a project I've never tried before out of sheer excitement.. {For the record, most times I do redeem myself... at the buzzer.}

Perhaps it's the adrenaline rush of getting things done last minute. {But, for real, couldn't I just go skydiving or something instead?}

Today was no different. For weeks I've been thinking about what I'd make for the 4th of July barbecue we were invited to. I wanted to bring something fun and creative. Something patriotic. Something different!

So I decided to make Red, White, and Blue Jell-O shots. {I know, very College Days, but this group is a particularly boozy enthusiastic bunch.} Easy enough, right?

Not when you get all fancy and try to use a mold with tiny star shapes that are next to impossible to remove said Jell-O from without an X-acto knife and a whole lot of patience.

I have to say, I was a little smug as I poured them into their little molds. They were turning out perfectly. I even remember thinking to myself, "Maybe I'm becoming so proficient in the kitchen that these mishaps will be a thing of the past."

Wishful thinking.

Let's just say, I figured out how to remove them easily, but then went a little too far and ended up with Jell-O soup all over my kitchen counter.

That being said, I will not be sharing that recipe today. {Maybe tomorrow morning... last minute... just my style.}

 For today, I'm going to give you a recipe that you CAN actually make last minute. It's sort of hard to screw up. It's quite tasty. It won't spoil outside on a hot summer day. I'd say that {and the fact that it didn't explode, burn, or spill} makes it a winner.

Go ahead. Make this tonight, or heck, tomorrow morning. We all need a rush from time to time. ;)

Tex-Mex Three Bean Salad with Grilled Corn & Avocado
Ever so slightly adapted from Cooking Light

1 {15 oz.} can pinto beans, rinsed & drained
1 {15 oz.} can kidney beans, rinsed & drained
1 {15 oz.} can black beans, rinsed & drained
1 tablespoon olive oil
1 small white onion, sliced into 1/4 inch thick pieces
1 jalapeno pepper
2 ears of corn, shucked
2-3 roma or plum tomatoes {or about 1 cup cherry tomatoes}, chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
2 avocados, peeled & diced
Salt to taste

In a large bowl, place all drained beans. Set aside.

Lightly coat onion slices, ears of corn, and jalapeno pepper with olive oil. On an outdoor grill {or a grill pan or cast iron skillet on medium-high heat}, grill onions, corn, and jalapeno, turning until lightly charred in places, about 6-8 minutes.

{If you are using a cast iron skillet, which is what I used, you may want to scrape the kernels off the cob before cooking to ensure kernel contact with the pan for better charring.}

Remove from grill {or skillet}.

Scrape kernels from corn cobs. Chop onion. Seed and chop jalapeno. Add to bowl with bean mixture. Add tomatoes, cilantro, lime juice, and salt to taste. Combine well.

Top with diced avocado.

Nutritious New Year

During the holidays I hardly posted any recipes at all. Probably because I was in the kitchen cooking up a storm in preparation for the holiday feasting & gift giving, leaving me with no time to take pictures and write about everything. Bad blogger.

It was my very first holiday season with a blog and I definitely learned some lessons that I hope to carry over this year when that busy time comes around again. {i.e. Share what you cook with your readers. That's a start!}

Here's a list of all the things I made in the week leading up to Christmas:

• Biscotti - Mocha, Lemon Almond, and Peanut Butter Chocolate {gifts for the hubby's fam}
• Mini Cupcakes - Chocolate Chai Tea, Vanilla with Classic Buttercream, & Vanilla with Peppermint Buttercream
• Cashew Candy Crunch
• Almond Candy Crunch
• Nutella Brownies {gift for my Nutella-obsessed little sister}
• Marshmallows - Vanilla & Peppermint {for our family cookie exchange}
• Candy Covered Snowman Pops {gifts for the kiddos I work with & hubby's patients}

Cute little guy, huh?

• Bagels {Gift for my Mom. She loves bagels.}
• Sour Cream Coffee Cake {Gift for Abuela. Coffee cake is her favorite.}
• Neapolitan Coconut Candies {Gift for my older sister}
• White Chocolate Tangerine Tea Cookies {For family cookie exchange}
• Samoa Bark {Also or family cookie exchange}
• Zuccoto Cake {For dessert on Christmas Day}

Throw in - you know - regular meals for the week, working, and wrapping up all these goodies in a presentable fashion, and I was one tired little baker.

During that time, I was eating a lot of tasty Christmastime treats and enjoying a bit too much Christmas cheer altogether. While it's a whole lotta fun at the time, a diet consisting of pasta, sugar, and cocktails takes a toll on the body. {Though we wish it wasn't so.}

I'd say the entire month of December was shot as far as nutrition goes, so I was really glad to get back into a healthier routine with the start of the New Year. {Though no formal "Eat less sugar." resolutions were made, as I mentioned a few posts ago.}

It isn't difficult to stick to healthy with options like this.

I consider this one of those "non-recipe recipes", meaning that there's no right or wrong way to put this dish together. But the lack of structure definitely doesn't mean lack of flavor.

This Quinoa Salad is healthy, filling, and delicious. You can toss in your favorite veggies, sprinkle in your favorite herbs, and even whip up your own "dressing" to personalize it for your tastebuds.

I have to credit my friend's friend, Allison, for the inspiration for this yummy dish back in an old blog post. Her recipe prompted me to experiment with quinoa for the first time, and boy, am I glad I did!

This is good hot or cold, as a side dish, a main, or as part of a tasty wrap. Can't get any more versatile and convenient. Make this recipe your own and make it your go-to, healthy quick fix for the New Year.

Mediterranean Quinoa Salad

1 cup quinoa, rinsed
1 1/2 cups water
1 small zucchini, diced small
1/2 cup grape or cherry tomatoes, quartered or chopped small
1/3 cup pitted kalamata olives, chopped
1/4 cup pepperoncini {banana peppers}, chopped
1/3 cup feta cheese
1/4 olive oil
juice of 1 lemon
1/4 tsp kosher salt
1 teaspoon dried oregano
1 clove garlic, minced or grated {*warning, this raw garlic gives a lot of flavor but also quite a potent kick to your breath! Proceed with caution.}

1. Combine quinoa and water in pot and cook according to package directions. While quinoa cooks, combine olive oil, lemon juice, salt and oregano and whisk together. Set aside.

2. Fluff cooked quinoa with a fork and place in a large bowl. Add zucchini, tomatoes, olives, pepperoncini, and feta.

3. Pour olive oil mixture over quinoa and mix well.

Enjoy hot or cold.