Spinach Smoothie…Say What??

I was completely disgusted when my friend told me about spinach smoothies a couple summers ago. When she made me try the greenish-purple concoction, I was expecting to hate it but surprisingly it tasted nothing like spinach or anything green for that matter. I have made my fair share of these bad boys by now and have learned that you can basically put whatever you want in it as long as you don’t forget the key ingredient: a banana. For some reason, bananas completely counteract the spinach taste, turning these smoothies into extremely healthy yet delicious treats! Now, I always keep a bag of frozen spinach (yes, it doesn’t even need to be fresh…how easy is that?!) and a couple bananas on hand.

Like I said, you can put whatever you want in your smoothie and turn your kitchen into your very own smoothie shop with all types of flavors. I tend to stick to my frozen mixed berries from Trader Joes, whatever other fruit I have in the kitchen, and some type of juice (like lemonade).

Here’s what I made tonight:

1/4 bag of frozen spinach
whole banana
1/4 bag of frozen berries
1/4 bag of frozen pineapple
guava passion orange juice
water
honey (optional)

Total prep time: 5 minutes

Super Special Ritz Cracker Salmon

I got this recipe from two frat boys and was pleasantly surprised with the turn out. Who knew Ritz crackers could be used in a deluxe college meal?!? Buttery soft, and melts-in-your-mouth. YUM!!

1 cup Ritz crackers, crushed
1/2 cup olive oil
2 tbsp butter
1/4 tsp garlic powder
1/4 tsp garlic powder
1/4 cup parmesan
a little paprika (optional)
Total prep and cook time: 45 minutes
Heat oil and butter in a pan; add crumbs and mix well. Add remaining ingredients and mix well, then remove from heat. Place fish skin side down on foil on a baking pan. Using a spoon, cover the top of the fish with crumb topping and bake at 350 degrees for about 30 minutes.

Cherry Tomato Toasts

This was a great appetizer! I don’t normally like cherry tomatoes, but the combination of sweet and salty was definitely tasty.

1 pound of cherry tomatoes
1/4 cup olive oil
2 tsp oregano
Pepper
1 tsp kosher salt
4 slices sourdough bread
1 garlic clove sliced in half
Heat oven to 275. Place tomatoes on a baking sheet and pour half of the olive oil over them. Then, sprinkle oregano, pepper, and half of the salt over the tomatoes. Bake for about 40 minutes. Put tomatoes in a bowl for now and then place bread on baking sheet. Broil for about 4 minutes. Once the bread turns golden brown, take out and rub garlic on both sides of each. Drizzle olive oil and sprinkle salt over the bread. Place some tomatoes on each slice.
Cook and prep time: 1 hour

Asparagus with Ginger

1 lb asparagus
2 tsp oil
2 tsp minced ginger
1/2 tsp sugar
1/4 tsp salt
1/4 tsp pepper

Saute asparagus for about 7 minutes, add ginger, and saute for another minute. Sprinkle sugar, salt and pepper all over and mix around.

Salmon with Buttery Dijon Mustard Sauce and Edamame Salad

Dijon Sauce:
Dijon mustard
Butter
Garlic powder
Lemon juice
Chili powder
Cilantro

BBQ salmon and drizzle sauce over

Total prep and cooking time: 30 minutes

Served with edamame salad made this a very fresh summer meal! Perfect for a hot day 🙂