Mozzarella Avocado Tomato Salad

Mozzarella Avocado Tomato Salad Recipe


Ingredients:

2 avocados (peeled, pitted, & cubed)
2 - 3 tomatoes (cubed)
1 ball fresh mozzarella cheese (cubed)
2 Tbsp extra virgin olive oil 2 tsp. basil (we used dried, but you could use fresh)
salt & pepper (to taste...I like it saltier than Dakota does)


sourse: http://foods-exclusive.blogspot.com/2013/11/how-to-mozzarella-salad-avocado-tomato.html#sthash.gQTEqtdR.dpuf

Chicken risotto with garlic and lemon

Preparation and cooking time:
40 minutes

Ingredients

(serves 2)

•     1 tablespoon olive oil
•     1 small onion, finely chopped
•     1 clove garlic, crushed
•     150g/5½oz risotto rice
•     750ml/25fl oz fresh chicken stock (alternatively reduced-salt stock cubes can be substituted)
•     40g/1½oz frozen peas
•     100g/3½oz cooked chicken, torn into strips
•     20g/1oz parmesan, grated
•     1 tablespoon lemon juice
•     Mixed herbs

Method

1. Heat the oil in a thick-bottomed pan, add the onion and cook on medium heat until it is soft and translucent. Then add the garlic and cook for a further minute. Stir in the rice, coating it with the oil.
2. Add the stock a ladle at a time for approximately 20 minutes until the rice is almost cooked.
3. Add the peas and cooked chicken, then heat for about 5 minutes until the risotto is piping hot throughout. The rice should be creamy, but firm to the bite.
4. Stir in the parmesan, lemon juice and mixed herbs, then serve immediately.

Top Tip

Leftover chicken makes a delicious addition to this quick and simple risotto.