I feel like I’m in a race to buy all of the fruits and vegetables that are in season right now…and cook every last dish possible with them, before that small window of opportunity closes. And the funny thing is… there really isn’t anything in season yet. But yet, here I am…making summer meals as if it’s summer already. I know that I’m rushing it, but summer is so short lived, I feel like I have to hurry up and enjoy it all now, before October comes around with it’s fall harvest.
I think too, that we spend the winter months eating heavy meals…you know…the stick to your ribs meals that we all love. And boy, did they stick to my ribs this year. I gained seven pounds this past winter. Seven pounds. Do you know how hard it is for a “Woman of maturity” (as my doctor called me this week) to lose seven pounds? It’s going to take me at least a month.
I mean, seriously…I could lose it in a couple weeks if I really worked hard at it.. but come on… it’s me we’re talking about (shaking my head as I’m typing this). Because you know me. I’m going to be bad. If someone puts cake in front of me…I’m going to eat it. Not out of politeness.. but because it’s cake. And I love cake.
I’m not sorry.
But.. it’s always so much easier to eat healthier when there is an abundance of healthy fruits and vegetables during late spring and summer. It’s a treat, really. I tend to eat healthier without even realizing I’m eating healthier.
And my beloved Wegmans seems to have a lot of fresh vegetables available right now. I was really excited to see the display of corn, and have been buying a ton of it lately. It hasn’t disappointed yet, filled with great flavor… and I can’t seem to get tired of eating it blackened, which is really simple on the grill, or even on your gas stovetop!
And why not a salad for breakfast? It’s delicious, and packed with all of the energy you need to get your day going! You can most definitely eat your bacon and eggs with no guilt.. at least I do! Honestly, there’s so little bacon in the salad, but it still gives you that “Mmm, bacon” feeling when you do get a piece on your fork.
What might sound crazy to you, but I absolutely love, is the fresh lime drizzled over this salad. Lime over eggs is surprisingly delicious! The addition of black beans, ditalini pasta, corn, tomatoes, creamy avocado, and queso blanco give it a delicious Mexican flair! And the tang from mustard and lime vinaigrette, balances out the slight bitterness of the micro greens…and homemade tortilla chips add the perfect finish to this delightful salad!
Life is good. It’s a “That doctor is lucky he didn’t get a punch in the eye… A woman of maturity…Ha!! …I should have kicked his ass down the street…” kind of good.
- 2 cups cooked ditalini pasta (or your favorite pasta)
- 2 cups micro greens
- ½ cup black beans
- 1 ear of corn, blackened over the grill or stove, kernels cut from the cob
- 4 slices bacon, cooked crisp and chopped
- 1 large tomato, chopped
- 3 tbsp minced red onion
- 1 avocado, cut into ½" cubes
- 4 oz queso blanco
- 4 hard boiled eggs, sliced in half
- Lime wedges for garnish
- Salt and Pepper to Taste
- ⅓ cup fresh lime juice
- ¼ cup olive oil
- 1 tbsp spicy brown mustard
- 2 tsp granulated sugar
- ½ tsp salt
- ½ tsp black pepper
- 2 large flour tortillas, cut into eighths
- ½ cup vegetable oil
- In a large bowl, combine the pasta, micro greens, black beans, corn kernels, bacon, tomato, and red onion. Toss with Mustard and Lime Vinaigrette. Top with queso blanco, avocado, and hard boiled eggs. Add salt and pepper to your desired taste. Serve with warm homemade tortilla chips and lime wedge.
- In a medium bowl, whisk together the lime juice, olive oil, spicy brown mustard, granulated sugar, salt, and black pepper. Continue to whisk until well blended. Chill until ready to use.
- Over medium heat, heat the vegetable oil in a medium frying pan. Add the tortilla wedges a few at a time (don't overcrowd the pan) and cook until golden brown on one side. Flip the wedges, and try until that side is golden brown. Remove from the oil, and drain on a dish lined with paper towel, sprinkle with salt. Repeat with remaining tortilla wedges. Serve hot.