I enjoyed the sound of rain yesterday morning at 2:30 a.m. Yes, the thunderstorm woke me, but I didn’t immediately worry about excess moisture damaging the grapes. That’s because the last of the grapes were harvested two days before.
In fact, I feel that I can now enjoy what is left of summer. When you only grow one crop that takes most of your time and attention from February to October, and significant attention from March to August, it is a huge relief when the harvest is complete. There’s still work to be done, mostly taking care of the vines to support next year’s growth, but that effort is greatly reduced. What will I do with my spare time? I’ll think of something.
Avocado Slaw with Shrimp or Chicken
1/4 c. olive oil
1/4 c. water
3 green onions, chopped
1 bunch fresh cilantro leaves
3 cloves garlic, smashed
1 lime, juiced
1/2 c. Greek yogurt
salt and pepper, to taste
1 lb. shrimp, peeled and deveined or
1 lb. chicken, skinless and cubed
1 tsp. each chili powder, cumin and oregano
2 tsp. olive oil
3 c. cabbage, shredded
2 avocados, sliced
Pulse olive oil, water, onions, cilantro, garlic, lime juice and yogurt until smooth. Taste and add salt and pepper. Set aside.
Toss chicken or shrimp in spices. Cook in olive oil until chicken is cooked through or the shrimp is pink. Let cool.
Toss cabbage and avocados with half of the sauce.
Serve the slaw with the chicken or shrimp on top. Drizzle extra sauce over all and garnish with cilantro and lime wedges. The slaw and meat are also great in tortillas with crumbled cheese.
Watermelon, Jicama and Cucumber Salad
1 lime, juiced
2 Tbsp. olive oil
2 tsp. honey
1 pinch each Kosher salt and black pepper
2 c. watermelon, removed from rind and cubed
2 c. jicama, peeled and cubed
1 small cucumbers, seeded and cubed
1/4 c. red onion, thinly sliced
2 oz. crumbled feta cheese
1 Tbsp. fresh cilantro, chopped
Whisk together lime juice, olive oil, honey, salt and pepper.
Add watermelon, jicama, cucumber and red onions. Toss to coat. Serve with crumbled feta and cilantro on top.