Spinach and Feta Hummus

When the weather gets hot, I love to pretend to be a vegetarian. Yes, I'm an impostor, but I truly believe that I couldn't be a vegetarian in the colder months thanks to the harsh Illinois weather conditions. But Spring and Summer, with the beautiful produce, sunshine and cold drinks? I could bask in vegetarian bliss for weeks at a time. Vegan? That's going a little too far. What can I say? I love cheese.

Here's a great idea for a fun fresh appetizer, spread for sandwiches or a fun finger food meal.

Spinach and Feta Hummus

1 can chickpeas, drained and rinsed
1/2 cup fresh spinach, torn
1 garlic clove, minced
3 tbsp plain low fat yogurt
1/4 cup olive oil
1 lemon, zested and juiced
3 oz feta cheese
1 tbsp red pepper flake (optional)
red bell pepper, julienne (optional)

Add chickpeas, spinach, garlic, yogurt, olive oil, lemon juice and lemon zest in food processor. Mix until smooth. Add feta and red pepper flake and pulse until smooth. Use as dip or spread.

I dipped sliced red bell pepper in it and the contrast of crunch and smooth was fantastic. You can also dip chips, sugar snap peas, carrots, sliced radishes, or celery. YUM! Enjoy.

-Akemi-chan

Ham, Egg, Spinach and Avocado Sandwich

I love breakfast for lunch or dinner. Pancakes at noon or chicken and waffles for dinner and granola for dessert is my favorite. As far as I'm concerned, this sandwich can be eaten any time of day, all day. Thought I suppose it can qualify as a breakfast sandwich.

Ham, Egg, Spinach and Avocado Sandwich

1/8 ham steak
1 egg
4-6 leaves spinach
1/4 avocado, sliced
1 sandwich thin
cilantro (optional)
salt and pepper to taste

In a small saute pan over medium heat, spray non stick cooking spray and add ham steak. Cook until ham has warmed through, about 1 minute each side. Spray more cooking spray and crack one egg onto pan. Season with salt and pepper. After about 30 seconds, add a splash of water then cover pan to steam egg to desired runniness.

Meanwhile, assemble sandwich. 1 half of the sandwich thin on the bottom. Then add spinach, ham steak and avocado. After egg is done to your liking, add to top of sandwich and top off with cilantro. I like my eggs a little runny, so the yolk can soak into the bread.

If you don't have the sandwich thins, you can substitute for slices of regular bread, a bagel, a pita or even a tortilla.

-Akemi-chan

Turkey Robinson

One of my favorite things to do is sit in front of the TV with a meal and watch cooking television. Whether it's the Travel Channel, Food Network or The Chew, it's one of my most relaxing points of the day. I honestly feel like most of my food knowledge is from this practice. If it weren't for these TV shows, I would never have known the correct way to hold a knife, or what a black currant tastes like or that Texas BBQ is beef, while the South deals with pork and Kansas city style BBQ makes beef, pork and chicken.

Either way, it provides a great opportunity for everyday inspiration for every day meals, party planning and foodie-recommended vacation destinations.

I found this recipe for Turkey Robinson from Food Network's 5 Ingredient Fix. A fantastic cooking concept that one only needs 5 ingredients to make a dish. This dish was named after the host's mother or grandmother or someone in her family, but it's become a favorite in our house as well.

Turkey Robinson

2 tbsp olive oil
1 lb ground turkey
1/2 onion, sliced
2 cloves of garlic minced
1 bag of fresh spinach
1 14.5 oz can of diced tomatoes and juices
1 15.5 oz can cannellini beans, drained and rinsed
1 tbsp red pepper flake
salt and pepper to taste

Pour olive oil into a large pan over medium high heat. Put turkey meat into pan with seasonings and brown. After meat has caramelized, add onion, garlic and spinach. Saute until onion turns translucent and spinach is wilted. Add beans and tomatoes and cover and cook for about 5 minutes. Serve over fresh spinach, rice and/ or pasta.

Quick, easy and delicious, not to mention healthy and filling. This is my go to "I have 30 minutes til I have leave for work and I didn't make dinner" meal. And I always look forward to it.

-Akemi-chan

Green Smoothie: Spinach, Apple, Banana, Ginger, Carrot

Green smoothie take two. I followed a recipe I found online that involves ginger. Ginger is supposed to have anti-inflammatory and immune system boosting powers and since I've been feeling sluggish and under the weather, I figured it couldn't hurt.

Green Smoothie: Spinach, Apple, Banana, Ginger, Carrot

1 banana, sliced
1 apple, diced
1 carrot, grated
1 celery stalk, grated
1 inch fresh ginger, grated
1 cup fresh spinach
1 cup Greek yogurt
1/4 cup water
1/4 cup milk, I used almond milk

Blend all ingredients together until smooth.

Pretty colors

This smoothie definitely has a kick thanks to the ginger. It was almost too much ginger for me. The spinach was a great addition and gave it a fresh feeling. Now I have to figure out what green smoothie combination I'll try out next.

-Akemi-chan

Date Night Part 2: Cranberry Wine Spritzer and Spinach Salad with Balsamic Dressing

This is part two to my impromptu date night with Boyfriend. This light salad and refreshing drink went very well with the broiled salmon. These recipes were incredibly easy and no cooking involved.

Spinach Salad with Balsamic Dressing

3 tbsp olive oil
1.5 tbsp balsamic vinegar
3 cloves garlic, minced
1 tsp dijon mustard
salt pepper

1 bag baby spinach
1 pear, thinly sliced into strips
1/4 small onion, thinly sliced
10-12 walnuts, roughly chopped

In a large bowl, whisk together olive oil, vinegar, garlic, mustard, salt and pepper. Add the remaining ingredients into the bowl and toss to evenly coat and mix.

Cranberry Wine Spritzer

1 oz of raspberry liquor, I used Chambord
1/4 cup white wine, chilled, I used Boyfriend's Savagion Blanc
4-5 fresh cranberries

In a glass pour raspberry liquor and white wine and top with cranberries. I used champagne glasses to feel fancy, but it'll work just as easily in a wine glass. Cheers and enjoy!

-Akemi-chan