Eating for the Season…Summer Edition Recipes

Chickpea Salad

2 cups diced cucumber

1 cup grape tomatoes

1/4cup diced onion

1 cup diced colorful bell pepper

2 TBSP lemon juice

1 Tbsp EVOO (my preference is infused with garlic)

salt & pepper to taste

15oz can chickpeas - rinsed & drained

1/2 cup fresh parsley OR cilantro

*combine all ingredients in a bowl and serve. (Can be made the day before and chilled to “marinate”)

______________________________________________

Roasted Veggie Wrap

1 red bell pepper

1 yellow bell pepper

1 large portabella mushroom

1 yellow onion

1 small eggplant

1 TBSP avocado or EVOO

1 tsp sea salt

1 garlic clove minced

4 of your favorite wraps

*preheat oven or grill to 400 degrees. Slice vegetables and toss with oil, sea salt and minced garlic. Roast for 20-30 minutes until vegetables are soft. Fill each wrap with 1/4 of the vegetables, roll up and enjoy

***add 2-3 oz of grilled chicken to each wrap for a protein filled meal

_______________________________________________________________

Summer Shrimp Salad

1lb large shrimp deveined and tails removed

1Tbsp EVOO

1 Tbsp mayo or avocado mayo

1 Tbsp Siracha or other hot sauce

1 scallion, chopped

1 large tomato, chopped

1 small or half large cucumber, chopped

2 Tbsp onion, finely chopped

1 Tbsp cilantro, chopped

1/2 Tbsp sesame oil

1/2 avocado, chopped

*Heat EVOO in skillet, add shrimp and cook till pink. Remove shrimp to a bowl and cool. In another bowl, combine tomato, onion, cucumber, cilantro, avocado and sesame oil, lightly toss until coated. Once shrimp have cooled, chop them and add mayo, siracha and scallion and mix together. Combine shrimp with tomato mixture and serve.