Cowboy Caviar and Blue Apron Goodness

What a great weekend!  I finally got back to Pure Barre for the first time in a few weeks (stupid knee injury) on my studying day off of work on Friday.  The rest of the weekend I got a lot of studying in, and a some quality time with friends and new friends.  We spent a bunch of time in the city, the weather wasn’t too hot and life is oh so good!

On Saturday one of our friends had a cocktail party.  He’s done these every couple of months and it’s really an all around win.  He makes fancy cocktails and tries new cocktail recipes, and we all bring food to snack on, and then it’s just a solid evening of hanging out and enjoying fancy drinks that don’t cost $15 each.  We brought cowboy caviar this time because it’s always a favorite, and I realized I’ve never posted the recipe on here (because it wasn’t new and during year one, this was for new recipes…)!  Well folks, here it is, enjoy!

We also accidentally got Blue Apron this week (forgot to skip the delivery) but it worked out really well.  All the meals were delicious and 2 of them were made with common enough ingredients that we’d totally make them again.  Pics and links to recipes are after the caviar.  We also have a couple free weeks of blue apron we can give to people who have never tried it.  So if you want to check out this great service send me a text or email.

Cowboy Caviar

Serves: A lot (fills a bowl described as “7” in diameter; 4½;” tall; 1½-liter capacity”)

Ingredients

For the Caviar:

  • 1 can black beans
  • 1 can white (Shoepeg) corn
  • 2/3 cup parsley, chopped
  • ¾ cup cherry tomatoes, seeded and chopped
  • 2/3 cup green onion, chopped
  • 2 avocados, chopped

For the Dressing:

  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 2 cloves garlic
  • ½ tsp salt
  • ¼ tsp pepper

Directions:

  1. Prepare and mix together caviar ingredients
  2. Prepare the dressing (in a salad dressing shaker is easiest), and pour over Caviar.
  3. Chill and let sit for a couple hours for best flavors.
  4. Stir and serve with tortilla chips.

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Seared Salmon & Preserved Lemon

The side salad with this was absolutely delicious and totally do-able on your own (without having the ingredients delivered to you).

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Lamb & Risotto-Style Ditalini Pasta

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Miso Roasted Chicken

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