Fresh Tomato Avocado Salsa

IMG_2835Need a quick topping for grilled fish or chicken? Try chopping up a few fresh veggies like this, drizzling them with balsamic vinaigrette and TA-DAAAH!!! You’ve just taken your dinner up a notch in flavor. I grabbed these ingredients thinking they’d pair well with my husband’s grilled tilapia the other night, and boy, did they ever. We gave it a solid 10 out of 10! So simple, there’s really nothing more to say—let’s just get to the recipe, if you can even call it that…

Makes 4-6 servings

1 cup grape tomatoes, halved and quartered
1 ripe avocado, chopped
2 slices yellow onion, diced
A few sprigs of fresh basil, chiffonade*
A splash of balsamic vinaigrette

Combine all ingredients in a bowl, stir, and ladle on top of cooked fish or chicken.

*NOTE: Chiffonade is the technique of bunching up herb leaves and chopping into fine, thin strips.

Indian Spiced Beef Wraps with Cilantro Mint Sauce

FullSizeRender 2This meat dish has so much flavor it could convert a vegetarian. I’m not a big fan of beef, but I absolutely LOVE all the crazy spices—cilantro, ginger, cumin, coriander, fennel, turmeric, and even cinnamon—packed into this recipe. The contrast between the spiced meat and the chilled cilantro mint yogurt sauce is perfect. Add the fresh cucumber slices and sweet cherry tomatoes, and it’s a dish to die for. In fact, I once thought a guest of ours actually WAS dying (or had broken a tooth) when I served this meal. My son Justin had brought home a pack of starving college guys, and I thought they’d appreciate some quality meat, served up in a format they probably weren’t getting in the school cafeteria. His friend Brady starting moaning after his first bite, and I looked up in alarm. “Are you OK?” Brady sheepishly smiled and said, “I’m fine! It’s just sooooo GOOD.” The others laughed, but concurred.

The original recipe directions said to mix meat, herbs, and spices together and shape into meatballs or sausages, skewer them, and grill them. I tried that the first time I made this, and it was a ton of work, and then the meat didn’t stretch as far as I would have liked. So now I just mix it all together and brown the meat in a pan, and it works great. Now to give credit where credit is due. I got this recipe from the Lunds & Byerly’s Real Food magazine some time in 2010, I’m guessing. I don’t have the exact date recorded with my magazine clipping, but I remember about when Justin would drop in with that particular crew. Good times had by all. 

Makes 6-8 servings

For Spiced Meat:
1½-2 pounds quality lean ground beef (or lamb—if you like lamb…)
¼ cup plain yogurt
¼ cup chopped fresh cilantro
¼ cup finely chopped scallions (aka: green onion, Tom)
1 tablespoon cornstarch
2 teaspoons minced fresh garlic
2 teaspoons minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon kosher or sea salt
½ teaspoon ground fennel
½ teaspoon coarse ground black pepper
¼ teaspoon cayenne pepper
1/8 teaspoon cinnamon

For Cilantro Mint Sauce:
½ cup plain yogurt
3/4 cup packed fresh cilantro leaves
¼ cup chopped fresh mint
2 scallions, cut into 2-inch pieces
½-inch piece of peeled fresh ginger, quartered
1 tablespoon fresh lime juice
1 clove garlic, quartered
1 teaspoon sugar
½ teaspoon ground cumin
½ teaspoon salt

Serving suggestion:
Flour tortillas*, or corn tortillas (for gluten-free option)
1 cucumber, sliced
1 cup cherry tomatoes, halved
1 yellow onion, sliced (optional—sometimes we want these, sometimes we don’t!)
Crumbled feta cheese

To make meat: Combine beef, yogurt, cornstarch, and all the herbs and spices in large frying pan. Cook until no pink remains in meat. Keep on low heat until serving.

To make sauce: Combine all ingredients in a food processor, and pulse until smooth. Can chill until serving.

To serve wraps: Briefly heat tortilla on hot griddle, then top with warm spiced meat, cucumbers, tomatoes, feta, and chilled yogurt sauce. Fold in half and eat like a taco. Get ready to be amazed at the flavor explosion in your mouth.

*NOTE: I love to take this recipe up even ONE MORE NOTCH by making my own tortillas. I sometimes do these a day ahead and store in frig with parchment paper between them, and then reheat on the griddle right before serving. Just like the spiced meat, they are truly moan-worthy.