This week we made a new batch of the sauce “B” made for his fish tacos last week and used it on almost every meal!

Favorite Recipe this week: Open-Faced Sandwiches with Mushrooms and Fried Eggs

This Week’s Grocery List

Sunday

We saw the most beautiful dish in the new Cooking Light we received so we had to try it – Tomato Stack Salad with Corn and Avocado! While sometimes we can swing a side dish as a main meal, this one didn’t have any protein or carbs in it so we grilled up some tofu to go with it. “B” slathered the tofu with the sauce he used for the fish tacos last week (See FRIDAY’s recipe from last week) and it was spicy and delicious!

Tomato Stack Salad with Corn and Avocado

1/4 cup low-fat buttermilk (We use a splash of cider vinegar and the rest regular milk– let it sit for five minutes and ta-da – buttermilk!)

1 tablespoon finely chopped fresh chives

1 tablespoon finely chopped fresh basil

2 tablespoons mayonnaise

2 teaspoons cider vinegar

1 garlic clove, minced

1/2 teaspoon freshly ground black pepper, divided

2 ears shucked corn

Cooking spray

2 large beefsteak tomatoes, cut into 8 (1/2-inch-thick) slices total

2 globe tomatoes, cut into 8 (1/2-inch-thick) slices total

1/8 teaspoon kosher salt

1/2 ripe peeled avocado, thinly sliced

4 teaspoons extra-virgin olive oil

Preparation

1. Combine buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in 1/4 teaspoon pepper.

2. Coat corn with cooking spray. Place corn on grill rack; grill 8 minutes or until well marked, turning occasionally. Remove from grill; cool slightly. Cut corn kernels from cobs. We also grilled the Tomato slices because, hey why not!

3. Sprinkle tomato slices evenly with salt. Alternate layers of tomato and avocado on each of 4 plates. Scatter corn evenly onto plates. Drizzle each tomato stack with about 1 1/2 tablespoons dressing and 1 teaspoon oil. Sprinkle remaining 1/4 teaspoon black pepper over salads.