I have a confession to make, cooking isn’t my favorite thing. I know, I know, this is a recipe blog, all about cooking. My kids say I am a good cook — when I cook. But somewhere along the way, cooking three meals a day for eight people, for twenty-plus years, kind of took the joy out of it. And after Kelly died and the kids were grown and gone, it was much easier to eat a sandwich over the kitchen sink (fewer dishes that way) than cook a meal. But, lately, I have been rediscovering why I used to love to cook and try new recipes. The biggest problem is I don’t know how to cook for fewer than eight people, but I’m working on that. (Until I master cooking for one, come on over for dinner, the next time I am in the mood to cook, there will be plenty of food.) I do cook a nice Sunday dinner at least once a month, and invite my kids to come over to eat. Last time I did a baked ham and garlic mashed potatoes, with a side of string beans, and rolls, with brownies for dessert. But, this post is about summertime foods. So switching gears . . .
I am not even sure where I got this recipe, but I love the simplicity of it, and the taste and texture combination — so fresh, so vibrant, and it combines some of my favorite foods together, too.
In the summertime, I cook even less. Who wants to be in the kitchen when you can be outside, sitting in a swing, reading a book? I am not even sure where I got this recipe, but I love the simplicity of it, (more time to read, right?) and the taste and texture combination — so fresh, so vibrant, and it combines some of my favorite foods together, too.
1 avocado cut into small chunks
1 cucumber peeled and cut into chunks
1 basket cherry tomatoes, rinsed
1 bunch of green onions minced
Mix together and let chill. Just before serving, add a garnish of chopped cilantro and 4-8 oz of a hard cheese, cubed.
Serve with a side of tortilla chips, croissants, or flatbread for a light lunch.