Cool As A Cucumber SaladWith Garbanzos And Cherry Tomatoes

Beat the heat with this cucumber salad.

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We've had record breaking heat this last week. Sebastopol topped its record with 111 degrees. So needless to say, we've been eating a lot of raw foods and foods that are cooling. Cucumbers are very hydrating and I just happen to have a cucumber plant that is presenting me with 2 enormous and perfect cucumbers a day! 

Here's a quick salad that we made for lunch yesterday. It also uses our garden cherry tomatoes. With protein-packed garbanzo beans and good fats from the avocado, this is a perfectly balanced vegan and gluten-free meal for two hungry people or a side dish for 4 to 6. 

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Cucumber Salad with Garbanzos and Cherry Tomatoes

Vegan, Dairy and Gluten Free

[Serves 2 large meal-size salads or 4 to 6 sides]

Ingredients

Salad

1 long English cucumber or 2 smaller ones

2 dozen cherry tomatoes, cut in half

1 avocado, diced

1 can garbanzo beans, drained and rinsed

1 serrano pepper, minced (optional)

2 tablespoons red onion (optional)

Dressing

1 tablespoon EVOO or cold-pressed hemp oil

1 tablespoon lemon balsamic vinegar

1 large clove garlic, pressed

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper, or to taste

1/2 teaspoon dried dill or 2 tablespoons fresh, chopped

Peel the cucumber and slice vertically. Then slice into half moons.

Place the cucumber in a medium bowl and add the tomatoes, avocado, garbanzo beans, pepper (if using), and red onion (if using). 

Combine all of the dressing ingredients in a cup or small bowl and stir with a fork until well incorporated. 

Pour over the cucumber salad and toss gently. Serve immediately.

And remember to stay cool!

Shaved Cucumber Salad with Lemon DillLess Than 50 Calories Per Serving

Use a mandoline to thinly slice cucumbers.

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How Slicing Makes a Difference
How a vegetable or fruit is sliced can make a big difference on its texture and even its flavor. My daughter was here this week and when I asked her to make a side dish with the garden cucumbers I just picked, she made this beautiful salad.

Although this recipe has few ingredients, the thinly shaved cucumber slices give it an elegant presentation. Its tangy lemon dill dressing coats every little slice and makes a great low-calorie summer side dish. If you are a fish eater, this lemon dill salad pairs perfectly with grilled wild salmon.

A mandoline is used to slice the cucumbers 

To cut the cucumbers this thin, you will need a mandoline slicer. Please be careful when using this tool and ALWAYS use the guard, although it's tough to do when cutting these thin cucumbers. This is what happened to me last year when I didn't take my own advice while making dehydrated apple slices!

Be super careful when using a mandoline

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Shaved Cucumber Salad with Lemon Dill
Raw Vegan, Gluten and Dairy Free
[makes 6 servings or more]

Ingredients
2 English or 8-inch, tender garden cucumbers, with skin
Juice of 1/2 lemon, or more to taste
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon dried dill or 1 tablespoon fresh
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

Directions
Wash the cucumbers but leave the skin on. Carefully slice on a mandoline using a thin setting.

Be VERY careful not to cut your fingers.
My daughter is not using the guard in
this picture despite my pleas.

Mix up the lemon juice and oil and pour over the cucumbers. Season with the dill, salt, and pepper. Let the cucumbers sit in the dressing, in the refrigerator, for 30 minutes and then serve.

Nutrition
Per serving: 46 calories, 4 g total fat, 1 g saturated fat, 0 g cholesterol, 31 mg omega-3 and 358 mg omega-6 fatty acids, 1 g protein, 4 g dietary fiber, and 196 mg sodium.

Creamy Garden Cucumber Soup - Serve ChilledRaw Vegan, And Gluten Free

Raw almonds make this chilled cucumber soup creamy.

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Busy Week
Sorry it's taken me so long to post this month but we've been busy harvesting 3.7 tons of organic Pinot Noir grapes in our vineyard here in Sebastopol, California. Sudden hot weather caused the sugar in the grapes to quickly spike and we had to scramble to get the grapes harvested. The sugar level dictates the percent alcohol in the wine and since we like our Pinot to be around 14% alcohol or under, we pick our grapes when they are around 24% sugar (Brix) or less. 

Friends, family, and workers came to our rescue and we got it all done in three days. My brother and his wife happened to be visiting (thinking that they were here for a relaxing vacation) only to find themselves out in the field picking grapes. They enjoyed the experience and now have a story to tell back in Charleston, South Carolina.

Check out last year's post on how we make Pinot Noir.

My brother Peter, harvesting grapes.

My sister-in-law Dianne busy at work.

Back to Cucumber Soup
Before we roped Peter and Dianne into harvesting, we did some fun things. It was Sonoma Wine Country Weekend and we took them to a fabulous wine event at Fred MacMurry's Estate that featured 200 wineries and 60 local chefs. 

One of the chefs made a delicious chilled cucumber soup. Since it was creamy I assumed it was made with dairy. (I always have to ask since I'm allergic.) But to my surprise, the cucumbers were blended with almonds (my favorite source of vitamin E). I didn't get the recipe but I have attempted to recreate the dish, especially since my garden is packed with cucumbers right now. My version is a bit thicker and instead of drizzling olive oil over the soup, I use cold-pressed hemp oil since it has more omega-3. 

Cucumbers in my garden

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Creamy Garden Cucumber Soup
Raw Vegan, Gluten Free
[makes about 2 1/4 cups - 4 small servings]
Requires a high-speed blender such as a Vitamix 

3 cups diced, peeled cucumbers with large seeds removed
1/4 cups raw almonds, soaked over night
1/2 teaspoon grated lemon peel
2 tablespoons freshly squeezed lemon juice
1 small garlic clove, chopped
1/2 teaspoon salt, or to taste
1 tablespoon chopped fresh dill plus some for garnish
1 1/4 teaspoon cold-pressed hemp oil

To prepare the cucumbers, peel and quarter lengthwise. If you have large seeds, remove them. Dice and measure 3 cups and place them in a high-speed blender.

Add the soaked almonds, lemon peel, lemon juice, garlic, salt, and dill and blend until smooth. If it's too thick, add a tablespoon of water or non-dairy milk and blend until mixed. Chill until ready to serve. 

To serve, place the soup in 4 small teacups or bowls and drizzle 1/4 teaspoon of hemp or olive oil over each bowl. Take a demitasse spoon or a toothpick and stir the oil into the soup. Garnish with a small piece of dill and serve.

Per serving: 77 calories, 6 g total fat, 0 g saturated fat, 170 mg omega-3 and 1,749 mg omega-6 fatty acids, 3 g protein, 5 g carbohydrates, 2 g dietary fiber, and 293 mg sodium.

Making Dolmades With Fresh Grape Leaves

Have access to fresh grape leaves? Make dolmades!

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Grape Leaves
I live in wine country and have a small vineyard with access to literally millions of grape leaves right outside my door. But for some reason I have never used them for cooking. I always go down to the Greek deli near our local post office when I have a craving for dolmades. So I finally took the plunge and tried making dolmades from scratch while the grape leaves are still young and tender. It was a snap!

The trick is to pick the leaves in late spring or early summer, before they toughen (and before my husband hedges the top of the vines). Pick grape leaves that are big enough to hold a filling and roll up and are as close to the top of the vine as possible. Usually that means the 3rd and 4th leaves. Only use organic grape leaves that have not been sprayed with pesticides.

I used grape leaves from my organic Sauvignon Blanc
plants but you can use leaves from any grape plant.

A single grape leaf contains
826 IU of Vitamin A and
26 mg of omega-3 fatty acid!

Pine Nuts
I gave up eating pine nuts a few years ago after getting pine mouth. This is a condition which causes everything you eat to taste like metal and originates from eating Chinese sourced pine nuts. So I'm going to try using Mediterranean pine nuts that I bought from Nuts.com. They are pricey but it's worth not getting pine mouth. 

These mediterranean pine nuts from Nuts.com
are grown in Italy, Spain, and Portugal.

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Dolmades with Fresh Grape Leaves
Vegan, Gluten Free
[makes 36 pieces]
Requires 9"x13" casserole dish, a 5-quart Dutch oven or pot with lid, and a shallow, wide pan.

2 1/2 cups boiling water
1 large Rapunzel vegan bouillon cube*
2 tablespoons extra virgin olive oil 
1 1/2 cups finely diced onion
Grated lemon zest from 1 organic lemon
1 cup white basmati rice
1/3 cup Mediterranean pine nuts
36 to 40 fresh grape leaves**
2 tablespoons fresh dill weed
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
2 tablespoons freshly squeezed lemon juice

* you can substitute broth for the water and bouillon cube
** you can substitute canned or jarred grape leaves

Dissolve the bouillon cube in a pyrex with 2 1/2 cups of boiling water. Or use 2 1/2 cups of ready-made broth. Set aside.

In a 5-quart Dutch oven or large pot, heat 1 tablespoon of the oil over medium heat. Add onions and grated lemon zest and cook until the onions begin to soften, about 5 minutes. 

Add the rice and pine nuts and stir until coated. Stir in 1 1/2 cups of broth and simmer, tightly covered, until the moisture is absorbed but not over 15 minutes. Set aside the remaining 1 cup of broth.

While the rice is cooking, bring a wide, shallow pan of water to a boil. Submerge the grape leaves in the boiling water and let stand for 5 minutes. Drain and set aside.

Preheat the oven to 350 degrees F.

Submerged grape leaves.

When rice is cooked, add fresh dill, salt, and pepper. Let cool.

You can substitute a smaller amount of dried dill in this recipe
but fresh dill is far superior.

Taste the filling and adjust seasoning.

To assemble the dolmades, lay a blanched and dried grape leaf on a flat surface, shiny side down. Place 1 tablespoon of filling near the stem end of the leaf. 

Fold the stem end of the leaf over the filling.

Then fold in both sides towards the filling.

Then roll up completely.

Place dolmades seam-side down in a 9"x13" casserole dish. Repeat until you fill the pan. You may have left over filling. 

Add 1 tablespoon of olive oil and two tablespoons of lemon juice to the pyrex with the remaining cup of broth. Stir well and pour over the dolmades. 

Tightly cover with foil and bake at 350 degrees F for 30 minutes or until the grape leaves can be easily pierced with a fork.

Remove from the oven and let cool with the foil remaining on the casserole dish.

Serve at room temperature or store in the refrigerator, covered, until needed.

Per serving: 42 calories, 2 g total fat, 0 g saturated fat, 34 mg omega-3 and 505 mg omega-6 fatty acid, 0 mg cholesterol, 1 g protein, 6 g carbohydrates, 1 g dietary fiber, and 89 mg sodium (using a large Rapunzel bouillon cube and 1/2 teaspoons added salt). 

Artichokes With Creamy Garlic Lemon-Pepper Dill Sauce - Low Calorie, High Fiber, Vegan and Gluten Free

Dip steamed artichokes in this delicious, creamy dill sauce.
Serve as an appetizer or in place of the salad course.

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Artichokes
I treasure the artichoke. Had I not grown up eating them, I probably would have no idea what to do with this thorny vegetable. But thankfully, artichokes have been a part of my life since I had enough teeth in my mouth to bite the delicious meat off of each succulent leaf. 

They are not only delicious but they are a very healthy food. One medium artichoke is only 64 calories yet has a whopping 10 grams of fiber! Artichokes have been shown to reduce cholesterol and stimulate the production of bile which helps in the digestion of fats. This wonderful vegetable also contains the flavonoid silymarin which protects the liver (and is also great for hangovers). Artichoke leaves also contain the phynutrients rutin, quercetin and gallic acid which all have powerful antioxidant properties.

Dill Weed
Fresh dill pairs perfectly with garlic, lemon and black pepper in this flavorful dip. By using a silken or soft tofu as a base, this creamy dill sauce is dairy and gluten free.

Fresh dill weed

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Artichokes with Garlic Lemon-Pepper Dill Sauce

Vegan, Gluten Free

[makes 4 servings]

4 medium artichokes

14 oz package silken or soft organic tofu

2 teaspoons chopped garlic, (2 small cloves)

1 teaspoon grated lemon zest

2 tablespoons freshly squeezed lemon juice

2 tablespoons chopped, fresh, dill weed

1/4 teaspoon freshly ground black pepper

1/2 teaspoon salt

Prepare the artichokes. Pull off any small leaves near the base of the artichoke. 

With a sharp knife, cut off the tops (about an inch or so). 

With a pair of scissors, cut off the thorny tips of the leaves. 

Trim thorny tips of leaves.

If the artichokes are really big, (they seem to be growing them larger and larger lately) you can cut them in half, vertically. Most artichokes can be left whole.

Trim the bottom of the stem or remove it, peel it, and cook it with the artichokes.

Clean the artichokes by rinsing them under cold water.

Place artichokes in a large pot with about 2 to 3 inches of water and a steamer basket.  Bring to a boil, cover and cook until the outer leaves are tender and easy to remove. Add more hot water to the pot as needed as the cooking time could be as long as 45 minutes to an hour.  Start testing outer leaves after 30 minutes.

While the artichokes are cooking, prepare the dipping sauce.

Place the remaining ingredients in a blender and process until smooth.

This also makes a great salad dressing if you add a touch of extra virgin olive oil or cold pressed hempseed oil or, for a low fat dressing, use as is.

Divide the sauce into 4 ramekins. Place each ramekin on a plate with one cooked artichoke and serve.

For another presentation idea, remove all the cooked leaves and place them in a circle. Clean the artichoke bottom and place in the bottom of the ramekin. Place the ramekin in the center of the plate.

Place the sauce over the artichoke bottom in the ramekin. When you are finished dipping the leaves, eat the bottom (which I consider the BEST part of the artichoke).

A presentation idea

Per serving: 128 calories, 4 g total fat, 0.5 g saturated fat, 288 mg omega-3 and 1,930 mg omega-6 fatty acids, 0 mg cholesterol, 10 g protein, 17 g carbohydrates, 11 g fiber and 371 mg sodium.

Raw Cucumber And Radish Salad With Lemon Dill Dressing

A Quick and Beautiful Raw Salad

My daughter Linda sent me this lovely picture and recipe the other day so I'm passing it along. It's a good way to use up those final cucumbers from your summer garden and the new radishes from your fall garden. Cucumbers are more of a summer dish because of their "cooling" properties, however, those of you on the west coast who are experiencing our fall heat wave can still appreciate this.

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Linda's Cucumber and Radish Salad with Lemon Dill Dressing

[serves 2]

1 medium cucumber, peeled and cut into cubes

5 small radishes, sliced

1 tiny handful of fresh dill, minced or 1/2 teaspoon dried

2 1/2 tablespoons freshly squeezed lemon juice

1 tablespoon extra virgin olive oil

sea salt and freshly ground black pepper to taste

Place cucumbers and radishes in a bowl and set aside.

In a small bowl, combine lemon juice, dill, salt and pepper then slowly whisk in olive oil. Toss dressing with the cucumbers and radishes and serve.

Per serving: 78.8 calories, 7.0 g fat, 1.0 g saturated fat, 0 mg cholesterol, 0.5 g protein, 2.3 g carbohydrates and 0.5 g fiber.

Add tomatoes for more of a Greek vibe or make the salad with cucumbers alone.

Orzo Salad With Raw Kale, Kalamata Olives, Heirloom Tomatoes And Hazelnuts In A Lemon Dill Dressing - Vegan And Vegetarian Recipe Options

Our Annual Summer Solstice Party

Our family started a tradition last year to gather at our home in Sebastopol, California to celebrate the Summer Solstice. This was our second celebration and I definitely think this tradition is going to stick! The kids, grandkids and extended family traveled here from Portland, Minneapolis, San Francisco and New York. A week of swimming, game playing, movie watching, cooking, visiting local attractions and soaking up the California sun culminated in a big party on Saturday evening.

With 29 adults and children, all with different eating habits, the menu becomes quite a challenge. So we typically have a combination of raw, vegan, vegetarian, seafood and BBQ'd turkey tenderloins so that everyone can find something they can enjoy. And of course, lots of Sonoma wines.

This year, everyone pitched in to prepare our feast. My daughter-in-law Karina brought tons of organic lettuce and other veggies from her garden in Portland and made a giant raw salad. She has now converted her entire yard to raised bed gardens (You can see her garden in my post, 10 Good Reasons to Plant a Garden). Another dish we served was an orzo salad that my daughter Linda prepared. It's a nice combination of organic pasta with lots of raw veggies and was inspired by our Garbanzo and Raw Kale Salad. I thought you would enjoy this fresh and healthful recipe. My Sweet and Spicy Vegetarian Baked Beans and Shrimp and Artichoke Salad were also well received.

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Orzo Salad with Kale, Kalamata Olives, Tomatoes and Hazelnuts

[serves 6 to 8]

For the lemon-dill salad dressing

1/4 cup freshly squeezed lemon juice

3 tablespoons extra virgin olive oil

2 tablespoons brine from olives

1/2 teaspoon dried dill

1/2 teaspoon sea salt (or to taste)

1/4 teaspoon black pepper (or to taste)

For the salad

1/2 bunch kale, de-stemmed and thinly sliced (3 cups)

1/2 pound organic orzo, cooked according to directions and drained

2 medium heirloom tomatoes, diced

12 pitted kalamata olives, sliced

2 tablespoons grated parmesan OR nutritional yeast (vegan alternative)

3 tablespoon chopped hazelnuts

Combine and mix all of the dressing ingredients in a small bowl.

In a large bowl, massage the kale with a few tablespoons of the dressing and let sit while you cook the orzo. Let the orzo cool a bit and mix in with the kale. Add the tomatoes, kalamata olives and either the parmesan or nutritional yeast. If you are going to serve immediately, mix in enough dressing so that it is well dressed but not over dressed. If you are going to serve the salad later, add more or all of the dressing as the pasta will absorb it. Top with hazelnuts.

Per serving (8 servings with parmesan): 196.8 calories, 9.8 g fat, 1.1 g saturated fat, 1.4 mg cholesterol, 5.5 g protein, 26.3 g carbohydrates and 1.9 g of fiber.

Per serving (8 servings with nutritional yeast): 200.1 calories, 9.5 g fat, 0.9 g saturated fat, 0 mg cholesterol, 6.2 g protein, 27.4 g carbohydrates and 2.5 g of fiber.

Garden Fresh Green Beans with Garlic, Lemon and Dill

Bush beans are prolific and do not require a trellis.

Fresh dill is easy to grow.


I planted bush beans this year instead of pole beans and I'm really surprised just how many beautiful, large beans come from each little plant. So many, in fact, that I really need to come up with some clever ways to prepare them. I've never really liked to can beans since canning makes them lose their snap and frozen beans just don't compare to fresh. So I guess we'll have to eat them all!

Here's my favorite way to prepare green beans. It's quick and easy and a perfect dish for entertaining since it can be served at room temperature. This dish can be made an hour or so before a meal and you don't have to worry about warming it. I'm lucky to have almost all of these ingredients from my garden - beans, dill, garlic and lemons.

Green beans are great in any weight loss program. They are low in calories, high in fiber and are a very good source of vitamin A (through its content of beta-carotene), C, K, folate, iron, potassium and manganese. Green beans are also a good source of protein, the B vitamins Thiamine (B1), Riboflavin (B2) and Niacin (B3) as well as important minerals like calcium, magnesium, phosphorus and copper. With its vitamin and mineral content, especially that of calcium and iron, it's an important vegetable for vegans and vegetarians. It is even a good vegetarian source of omega 3 fatty acids.

As a vegan or vegetarian main dish, serve over brown rice. These green beans also make a great ingredient when building a vegetarian antipasto (see my June 22, 2009 post). They make a great side dish, especially when paired with omega 3 rich grilled salmon.

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Fresh Green Beans with Garlic, Lemon and Dill [serves 6]
4 cups whole green beans
1 tablespoon extra virgin olive oil
1/2 teaspoon Himalayan or sea salt (more or less to taste)
1/8 teaspoon dried or 1/4 teaspoon fresh dill (more or less to taste)
1/2 to 1 teaspoon minced fresh garlic
1 1/2 tablespoons lemon juice
2 teaspoons lemon zest
Freshly ground black pepper

Steam green beans until fork tender (do not over cook). Mix together olive oil, salt, dill, garlic, lemon juice and lemon zest. Pour over cooked green beans and gently toss. Top with freshly ground black pepper to taste.

Per serving: 43.5 calories, 2.3 g fat, .3 g saturated fat, 0 g cholesterol, 1.3 g protein, 5.7 g carbohydrates, 2.7 g fiber, 44 mg omega 3 and 236 g of omega 6 fatty acids.

Healthy Vegetarian Eggs Benedict with Creamy Avocado Dill Sauce

Both eggs served on thick whole grain bread.

Organic, free range, antibiotic free eggs with omega-3.

Non- stick egg poacher.

Poaching in a non-stick fry pan.

Eggs Benedict is a very popular breakfast dish but it’s also one of the unhealthiest. This healthy vegetarian alternative will allow you to enjoy it without “too much” guilt.

We start with a whole grain English muffin, which adds 4 grams of fiber vs. its white, processed counterpart. Or, instead of individual English muffin halves, you can also place both eggs on one thick slice of whole grain, seeded bread. Instead of slices of Canadian bacon, we place the eggs on a bed of steamed spinach, tomato slices and soft goat cheese. We use organic Omega-3 eggs and top them with the creamy vegan avocado dill sauce that I posted on June 19, 2009. Regular Hollandaise sauce is made with egg yokes, butter and sometimes cream. This adds unnecessary calories, fat and cholesterol to the dish (do we really need an “egg sauce” on top of eggs?). Although eggs are high in cholesterol, a bit over 200 mg per egg, they can still have a place in a healthy diet if you limit them to a few times a week and you also limit the other sources of cholesterol in your diet.

Why Eat Eggs?
Eggs themselves are pretty low in calories (70 calories each) are high in protein (6 grams of protein per egg) and are a good source of riboflavin, vitamin B12 and phosphorus. Riboflavin, or vitamin B2, is required for cell growth and energy production. Vitamin B12 is required for a healthy nervous system and for the formation of red blood cells. Also known as the “energy vitamin”, a key deficiency symptom of vitamin B12 is fatigue. It is impossible to get this essential vitamin from a raw food vegan diet so a raw foodist must supplement to avoid health problems including megaloblastic anemia and serious problems with the nervous system. Cooked food vegans must eat fortified foods like cereals, beverages and meat analogues. Phosphorous is important in the formation of bones and teeth, energy production, protein synthesis and muscle contraction. Eggs are also a very good source of selenium, a potent antioxidant vitamin that has been associated with reducing cancer risk. Egg yolks have been shown to be a highly bioavailable source of lutein and zeaxanthin, phytochemicals important in the prevention of macular degeneration.

When selecting eggs, I want to make sure they come from a chicken that’s living a good life. That may sound ridiculous to some of you, but just think about it. On one hand, you have chickens that are stuffed into tiny cages, fed antibiotics, often have their little beaks cut off and never see the light of day. On the other hand, you have chickens who get to go outside, eat grass supplemented with organic vegetarian grain and flaxseeds and are treated humanely. I would venture to guess that the egg coming from the happy chicken is a lot better for you. So, if you live in the country, find a chicken farm and see how they are treated. Better yet, raise a few chickens yourself. If you live in the city, buy the most expensive eggs you can find and make sure they say, “no antibiotics”, “vegetarian diet that includes flax seed”, “cage free or free range”, and “high in omega 3”.

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Vegetarian Eggs Benedict with Creamy Avocado Dill Sauce [serves 2]
4 large organic, free range, antibiotic free, omega-3 eggs from incredibly happy chickens!
2 whole wheat English muffins, cut into 4 halves or two thick slices of whole grain bread
5 cups raw organic spinach
4 thick slices of tomato
3 ounces chevre goat cheese (made without animal rennet) I like Laura Chenel
4 tablespoons creamy avocado dill sauce Salt and pepper to taste

Creamy Vegan Avocado Dill Sauce [makes 1 cup or 16 tablespoons]
1/2 cup avocado (about 1/2 of a large avocado)
1/2 cup organic, unsweetened soy milk
1 small clove garlic, peeled and minced
1/2 teaspoon Himalayan or sea salt
1/8 teaspoon dried or 1/4 teaspoon fresh dill
2 grinds black pepper
2 tablespoon freshly squeezed lemon juice

Blend the ingredients for the creamy avocado dill sauce in a blender and process until smooth. Set aside. This will make more than you need so refrigerate it and enjoy it as a salad dressing over the next few days.

Steam the spinach and place in a colander, setting aside to let in drain completely.

Lightly toast the English muffins or the thick slices of whole grain bread. When done, spread goat cheese on the muffin halves or bread slices. Cover with tomato and drained spinach.

If you have an egg poacher, cook the eggs to your liking and place them on the spinach, tomato and goat cheese. To make eggs without a poacher, spray Pam (or use a small amount of olive oil) in a 10 inch stick-free frying pan. Carefully break 4 eggs in the pan making sure they are evenly spaced. In a minute or so, after they set a bit, score the eggs into 4 quarters using a spatula. Pour a quarter cup of hot or boiling water around the eggs and cover immediately. It’s best if you have a glass cover so you can see how they are doing. Cook for a few minutes until the eggs are to your liking. I like them pretty soft but some like them more cooked. When done to your liking, score again and carefully remove each egg and place on the spinach, tomato and goat cheese. Top each egg with a tablespoon (or more) of creamy avocado dill dressing and serve immediately. You may garnish with a little more dill if you’d like.

Per 2 egg serving: 392.6 calories, 18.4 g fat, 8.5 g saturated fat, 447 mg cholesterol, 26 g protein, 31.2 g carbohydrates and 6.8 g of fiber.