Food Friends for Life- Val So Cal

Much to my husband's dismay, I have been cooking a lot lately!  Having a baby that I want to eat healthy has forced me into the habit.  I've always loved cookbooks and beautiful food photography, but now I'm actually inspired to cook.  We've been eating spinach and goat cheese stuffed portabella mushrooms, shrimp pasta with pesto and tomatoes, lasagna, caprese salad, spaghetti, roasted veggies, and grilled chicken.  

My sponsor and fellow blogger Val of Val So Cal has dished up some deliciousness at her blog recently that I wanted to share with you.  I've been particularly enamored with her salads since summer has me wanting a lighter bite.  I think the avocado one is my favorite.  P.S. She takes these photos herself!

     Val says: This time of the year I try and eat salads with every meal. I love salads, especially with

     fruit. What is not to love about this one...Raspberries, Cashews, Kiwi's and a homemade

     dressing. I'm sold and I might be making this, weekly. You can also make cinnamon-

     sugar croutons and take to the next level. Enjoy!

    Raspberry Salad

      6 -7 cups baby spinach

      2 cups fresh raspberries

      3 kiwi's peeled and sliced

      1/2 cup red onion, diced

      a handful of cashews or toasted almonds

      1/4 teaspoon pepper

      3 tablespoons olive oil

      2 tablespoons raspberry vinegar

      3 tablespoons raspberry jam

        In a jar with a tight fitted lid, combine the oil, vinegar, jam and pepper, shake well.

        In a large salad bowl, gently combine spinach, 1 cup raspberries, onions, and some of

        the cashews. Top with kiwi, berries, nuts and croutons if you made them. Drizzle with

        dressing.

     Avocado Feta Salsa

      1 pint cherry tomatoes, halved
      2 avocados, peeled, pitted and chopped
      1/4 cup red onion, chopped
      1 garlic clove, minced
      1 teaspoon red wine vinegar
      1 tablespoon olive oil
      2 tablespoons fresh parsley, chopped
      1/2 teaspoon dried oregano
      salt and pepper
      4 to 5 ounces crumbled feta

       1) In a bowl, gently stir in tomatoes , avocados, onion and garlic. Mix in parsley
       and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and
       chill for 2 to 4 hours.

       Greek Pasta Salad

         1 package pasta - your choice
         1/4 cup olive oil
         one yellow onion
         4 garlic cloves, minced
         2 cups of mushrooms, sliced
         4 chicken breasts, cut into strips
         1 (14 oz) jar artichokes in water, chopped
         2 tablespoon oregano
         1 tablespoon basil
         1 tablespoon parsley
         1/2 teaspoon red pepper flakes
         1/4 cup white wine ( optional)
         3 tablespoons balsamic vinegar
         the juice of one lemon
         8 oz feta cheese
         handful of cherry tomatoes
         salt and pepper

        1) Cook pasta and set aside. Meanwhile in a skillet heat olive oil on med-high heat.
        Cook chicken until cooked through and set aside. In the same skillet add onion, garlic
        saute for 5 min and then add mushrooms and cook until mushrooms have color.
        Add veggies and artichokes to the pasta.
        

       2) Mix white wine, balsamic vinegar, olive oil, lemon juice and spices. Mix well
        and add to the pasta. Top with Feta cheese and tomatoes.

Val is a mommy to an adorable daughter and fellow coffee and Target addict.  She really stole my heart, though, when she posted this:   

         Val says:  Ok ladies, it's time to get the dust off of the blender. Grab the keys to the car and go

         to the market.....All you need to buy are 3 ingredients and you will have the best

         shake experience, ever!!!! Ha.

      Toasted Marshmallow Milkshake

      1 bag of large marshmallows

      2 cups of milk

      2 cups vanilla ice cream

       Line a large cookie sheet with tin foil. Place marshmallows on cookie sheet and broil

       in oven until toasty. About 1 to 2 min. Stand by the oven. It happens fast.

       Place milk, ice cream and most of the toasted marshmallows in the blender, save a few

       for the top. Blend until smooth and serve with cute straws.

If you want to show Val some love, you can become a follower of her blog here.