Jill Fergus

I began cooking as a child and feeding family and friends has always been my passion. My kitchen is a busy one. I love to experiment and embrace the kitchen successes along with the accidents. I love to cook and collaborate with friends. I am seasonally driven (I love the farmer's market!), avoid processed foods and focus on whole and organic (mostly plant-based, but not exclusively) choices. In my home, my family has a variety of eating preferences from plant-based, gluten free, refined sugar free to full on omnivore. My goal is to create dishes to please all, either as is or with minor adjustments to the recipe. Where did "Feed the Swimmers" come from? When my kids began swimming competitively and growing into young adults, I realized, even more, how important nutrition is to performance, growth and overall health and emotional well being. Everyone (including the coach during travel meets) would ask "what are you feeding the swimmers?" This has become my mantra whenever I'm in my kitchen cooking for family and the friends I love.

 

 

Cucumber Avocado Salad with Spicy Ponzu

Cucumber Avocado Salad with Spicy Ponzu

Jill Fergus

Cucumber Salad with Avocado and Spicy Ponzu. Crispy cucumbers and creamy avocado get dressed with a sweet and spicy habit forming citrus dressing. Topped with chopped peanuts, chili flakes, sesame seeds and orange zest along with a hint of fresh herbs, you’ve got punches of flavor with delightful crunchy texture which make this simple salad something truly spectacular. Tip: if your avocados are too hard to peel, wrap in aluminum foil and place in a 200F oven for about 10-15 minutes. Cut and peel as usual. This is one that’s on repeat and is truly a delightful summer (or anytime) salad! I recommend doubling the dressing recipe as you’ll want to pour this over so many things. It’s especially delicious over noodle salads and rice and grain bowls. Last night I poured it over Poke Bowls. It’s also great simply tossed with a simple green salad.

Cucumber Salad with Avocado and Spicy Ponzu

Recipe

salad base-

For the cucumber and avocado, choose quantity and ratio to suit your taste I’ll provide the details for the dressing

Persian or English cucumber. If not available, peel waxed variety, and remove seeds

Avocado, sliced into segments- quarters or sixths (I like leaving the areas that surrounded the pit that can catch the dressing and allow it to pool)

2 Tbs chopped peanuts

1 tsp orange zest

Fresh herbs (chives, cilantro, parsley, dill… your choice)

sesame seeds

fresh

Spicy Ponzu Dressing

2 Tbs soy sauce,

2 Tbs orange and/or pineapple juice (I love using an orange pineapple blend)

1 1/2 Tbs honey

1 Tbs grape seed oil

2 Tbs rice wine vinegar

Small splash mirin (optional)

Juice of half a lime

2 tsp chili paste (sambal oelek), you may cut back quantity to suit your taste

1 1/2 tsp sesame oil

Pinch chili flakes.

Fresh ground white pepper

Whisk all ingredients together and enjoy and pour over your salad.

*I recommend doubling this so you have a jar on hand as you’ll be going back for more!

enjoy!!!


Summer Sunday Chowder

Summer Sunday Chowder
Plump Roasted Tomatoes with Spiced White Bean Purée

Plump Roasted Tomatoes with Spiced White Bean Purée