Lemon Pepper Halibut & White Bean Salad

This is another recipe that was inspired by a restaurant chef who refused to share way back in 2013... The appetizer of bacon wrapped grilled scallops served over a white bean salad topped with micro-greens was so incredibly good that we had to order a second portion for deconstruction... something I absolutely love to do. :-) So here's what I started with:

Fantastic appetizer... really... and back then I was all about the bacon! LOL What follows is a mystery to me a decade later, as I found a bunch of pics I took of recreating the dish at home ten years ago, but no recipe. Fortunately I was smart enough to take a group shot of the ingredients I used, so that gave me a place to start.

After studying the old pic it was time to get to work cutting up the ingredients using sizes best I could see in the decade old images and guessing at quantities.

This looked like a pretty good balance so I just put it all together, taking really bad notes along the way. LOL Hey... creativity is not always pretty! :-)

Now that I had my salad it was time to create a proper dressing. I could see from the old picture that lime juice was included, so I immediately went to my Luscious Lemon Vinaigrette recipe for guidance. Trial and error came up with this mix.

My mix really brought it all together to create a fresh, vibrant, flavorful salad than can actually stand alone. Fish lover that I am, though, I was itching to try the halibut bites I had recently received as part of a fish order. Seasoned with my favorite lemon pepper blend from FreshJax Organic Spices and a little olive oil, they were given a quick fry and then added on top of the white bean salad.

You didn't think this was just a story, did you? *smirks* The process is pretty obvious above, but here is the ingredient list. Enjoy!

Fish:

• 12 oz cubed halibut - any other white fish or scallops will work well, also.
• olive oil
• 1+ tbsp FreshJax lemon pepper blend

Salad:

• +/-3 cups baby spinach - should yield 1.5 cups chopped
• 2 15oz cans white beans - drained and rinsed
• 1 orange bell pepper - diced
• 1 shallot - minced
• 2 medium tomatoes - seeded and then diced
• 1/2 English cucumber - peeled, quartered, seeded and diced - should yield 1 cup

Dressing:

• 1/8 cup red wine vinegar
• 1/8 cup lime juice
• 1/4 cup olive oil
• 1/4 tsp table salt
• 1/8 black pepper

Enjoy!

Blessed be... and happy cooking!

Squash... 'n' Stuff

Today's dish is brought to you courtesy of The Splendid Table. Interesting flavors for those who enjoy citrus and acidic flavors, but next time I make this I think I'll opt for using it as a party salad. Next day leftovers were really good cold :-)

Ingredients:

• 1 spaghetti squash (3 pounds), halved lengthwise and seeds removed 

• 6 slices turkey bacon 

• 2 tablespoons balsamic vinegar 

• 1 teaspoon fresh lemon juice 

• 1/4 cup extra virgin olive oil 

• 2 tablespoons chopped fresh flat-leaf parsley leaves 

• 1/4 teaspoon kosher or fine sea salt 

• 1/8 teaspoon freshly ground black pepper 

• 1/3 cup pine nuts, toasted 

Preparation:
Looking like a large, pale yellow football with rounded ends, spaghetti squash has a unique texture. When cooked, the pulp comes out in strands as thick and long as spaghetti noodles. Cut in half, the squash can be oven-baked in less than an hour or microwaved in a rapid 15-20 minutes. The long threads of vegetable goodness can then be forked out, topped, garnished, herbed, buttered, or tossed with cheese, nuts, or other vegetables in simple, exorbitant, conservative, or outrageous splendor. Here bacon, pine nuts, and a touch of lemon juice and vinegar produce an ambrosial warm salad.

If oven-baking, preheat the oven to 375°F.

Place the squash, cut sides down, on a baking sheet or microwave-safe dish. Cover and cook until collapsing and soft all the way through, about an hour in the oven, 15-20 minutes in the microwave. Place the bacon alongside the squash on the baking sheet for the last 20 to 25 minutes, or place the slices between 2 paper towels and microwave until crisp, 3 to 4 minutes. (Or just fry up the bacon while toasting the pine nuts) Remove and let cool enough to handle.

Scoop the squash out of its shell and place the strands on a platter. In a small bowl, stir together the vinegar, lemon juice, olive oil, parsley, salt, and pepper. Pour over the squash. Sprinkle the pine nuts and crumble the bacon over the top and toss gently to mix. 

Serve right away or at room temperature. If using the dish as an app, toss everything gently and serve 1/2 - 3/4 cup per person.

Blessed be... and happy cooking!

Green Bean Salad

 Credit for this vibrant salad goes to Ellie Krieger (foodnetwork.com)

Ellie Krieger steams fresh green beans and then enhances their flavor with walnuts, red onion, red wine vinegar, and Dijon mustard for a fantastic, easy side dish that won’t bust your blood glucose bank. Enjoy!

Photo credit: Matt Armandaritz - foodnetwork.com

Ingredients:

• 1/2 pound green beans, trimmed
• 2 tbsp chopped walnuts
• 2 tbsp finely chopped fresh parsley leaves
• 2 tbsp chopped red onion
• 2 tsp walnut oil or olive oil
• 1 tsp red wine vinegar
• 1 tsp Dijon mustard
• salt and pepper to taste

Preparation:

Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Steaming is better than boiling as it preserves flavor and freshness. Transfer to a serving bowl.

Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.

In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature.

Blessed be... and happy cooking!

German Cucumber Salad

When I was growing up in Germany, this salad was a family favorite. It was traditionally made with sour cream, but I have been making it for years now using low-fat yogurt and have tweaked it to what I think is a good, healthier substitute. You be the judge... Enjoy!

Ingredients:

• 1 English cucumber peeled and sliced very thin
• 1/4 onion sliced to same thickness (work off 1/2 onion for safety)
• 3/4 cup low fat yogurt
• 2 tbsp olive oil
• 3 tbsp white wine vinegar
• 1/2 tsp sugar
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

Preparation:

Blend all ingredients except cucumber and onion in a suitable mixing bowl. Set your mandolin thin enough so that slices will just about bend under their own weight.

Slice the cucumber into the bowl being very careful toward the end as blood is definitely not part of the recipe. Use a glove or the guide that comes with the tool.

Working with half an onion so you have a "handle", slice 1/4 of the onion into the bowl.

Blend well and serve.

Blessed be... and happy cooking!

Chef Michael's Spinach Salad

Fun, vibrant and healthy is how I describe this salad that pairs well with many proteins. Enjoy!

Ingredients:

• 2 lge handfuls baby leaf spinach - big stems removed
• 1/2 cup sliced baby portobello mushrooms
• 1 lge tomato - cut up to your idea of bite size
• 1/2 cup chickpeas
• 2 tbsp roasted pepitas
• Luscious Lemon Vinaigrette - click for recipe

Preparation:

Place the pepitas in a small skillet with medium heat. Toss frequently until they get to a nice toasty brown. Remove from hot pan into cool bowl and set aside to cool.

Once pepitas are cooled, mix all ingredients in large salad bowl and add vinaigrette.

Blessed be... and happy cooking!

 

Jennifer Aniston Quinoa Salad

Credit for this salad goes to Brittany Mullins at Eating Bird Food

The actual origins of this salad are a bit blurry, but stories surrounding Jennifer Aniston have simply made it hers. Whether you're a fan of Ms. Aniston or not, I can assure you that this salad will delight your senses and make you smile. Enjoy!

Ingredients: 

• 1 cup quinoa or bulgur wheat, uncooked
• 2 cups water
• 1 cup cucumber - chopped
• ½ cup parsley - chopped
• ½ cup mint-  chopped
• ⅓ cup red onion - chopped
• ½ cup roasted and salted pistachios - chopped
• 1 15 ounce can chickpeas - drained and rinsed
• 2 lemons - juiced (about 5-6 Tablespoons)
• ¼ cup extra virgin olive oil
• sea salt to taste
• ground black pepper to taste
• ½ cup crumbled feta cheese

Preparation: 

Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes. 

In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta.

Optionally you can leave chickpeas, pistachios and/or feta on the side so each diner can create their own blend. Another option is to roast the chickpeas for an extra crunch.

Serve immediately or let the salad chill in the fridge a couple hours before serving.

Store salad in an airtight container for up to 5 days in the fridge.

Blessed be... and happy cooking!

Greek Style Chick Pea Salad with Tuna and Feta cheese

 Full credit for this lovely summertime salad goes to Greek Cooking Made Easy

If you are looking for a meal that will fill you and will boost your energy, this salad is all that! Because firstly, I don’t think I need to tell you what a superfood chickpeas are, especially if you've read my Weekend Ramble titled: Science Backed Benefits of Chickpeas.
A super nutritious and very easy to prepare meal if you just use canned chickpeas. Add tuna, corn, some Greek crumbled feta and green olives and of course our beautiful Ladolemono sauce, and you will get a salad with a touch of Greek taste!
Definitely a worth trying this memorable, summery salad that is an excellent choice year-round.

Ingredients:

For the salad:

• 215 gr / 7.6 oz canned chickpeas - drained
• 100 gr / 3.5 oz tuna, canned in oil or water, weighed drained
• 60 gr/ 2 oz or 1/2 cup canned corn - drained
• 2 fresh spring onions, finely chopped
• 60 gr / 2 oz feta cheese - finely crumbled in food processor
• 5 cherry or mini tomatoes, halved
• 8 green olives, pitted
• 2 tbsp. fresh dill - finely chopped
• salt and fresh ground pepper to taste
• Optional: half green pepper - diced

For the Ladolemono sauce:

• 45 ml / 3 tbsp. extra virgin olive oil (EVOO)
• 25 ml / less than 2 tbsp fresh fresh squeezed lemon juice
• salt and fresh ground pepper to taste
• half lemon for garnishing

Preparation:

A. Prepare first the easy Ladolemono (i.e. EVOO and lemon) sauce:            

1. In a small bowl with the olive oil, add the fresh lemon juice.
2. Season with ground salt and Pepper, to taste.
3. Whisk all ingredients until they turn into a thick sauce.
4. Store the sauce, covered, in the fridge if you prepare it earlier on the day.

 B. Make the Salad:

5. Place drained tuna in a small bowl. If you prefer to have smaller tuna chunks in the salad (like me), then with a small fork, pull apart its thick chunks.
6. Scatter the drained chick peas into an oblong, not very deep salad bowl.
7. Add the tuna chunks and blend together with the chick peas.

8. Next, add the corn and chopped spring onions (and pepper in cubes, if using).
9. Add also the chopped dill and crumbled feta cheese.
10. With a large spoon, toss to blend all ingredients well.
11. Season with a bit of Salt (since we are using feta cheese which is salty) and ground Pepper. Mix ingredients once more.

12. To decorate the salad, place the halved mini tomatoes around the plate and the green olives on top.
13. To garnish the salad, place the half lemon on one side.

14. Finish the Salad by pouring the sauce on top!
15. Toss with your spoon once more to incorporate the sauce in the salad.
16. Your Chick Pea Salad is now ready!
17. The Salad now needs some time for the ingredients to be merged together, and to chill before serving, so store it in the fridge, with plastic wrap, for 1-2 hours max!

Be sure to visit Greek Cooking Made Easy to see more of their wonderful food!

Blessed be... and happy cooking!

Asian Coleslaw

Adapted from a recipe originally posted on allrecipes.com

This is a different take on traditional coleslaw. I was introduced to this dish at a family gathering years ago and instantly fell in love with the flavor pallet. The Asian flavors really make this coleslaw pop... Enjoy!

Makes 10 servings

Ingredients:

• 6 tablespoons rice wine vinegar
• 6 tablespoons vegetable oil
• 5 tablespoons creamy peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons minced fresh ginger root
• 1 1/2 tablespoons minced garlic
• 6 cups thinly sliced green cabbage
• 3 cups thinly sliced red cabbage
• 2 red bell peppers, thinly sliced
• 2 carrots, julienned
• 6 green onions, chopped
• 1/2 cup chopped fresh parsley

Preparation:

In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.

In a large bowl, mix the green cabbage, red cabbage, red bell peppers, carrots, green onions, and parsley. Toss with the peanut butter mixture just before serving.

Blessed be… and happy cooking!

Greek Orzo Salad with Feta

Adapted from a recipe found on Skinnytaste.com.

This Greek Orzo Salad is perfect for any outdoor gathering this summer. Your friends and family will delight in the subtle Mediterranean flavors that make this salad bright and fresh. Enjoy!

Ingredients:

• 5 tbsp red wine vinegar
• 4 tbsp lemon juice
• 1/3 cup olive oil
• 1/2 tsp garlic powder
• 1 tsp dried oregano
• 1.5 tsp kosher salt
• 16 oz orzo pasta - whole wheat preferred
• 1/2 cup pitted & halved kalamata olives - plus 2 tbsp brine
• 1/3 cup red onion - diced small
• 3 cups English cucumber - diced small
• 2 cups halved grape tomatoes
• 1 orange bell pepper - diced
• 1/2 cup feta cheese - cubed
• fresh oregano (optional garnish)

Preparation:

Cook the orzo in salted water according to Pkg directions, adding 0ne minute beyond al dente for perfect salad pasta. Drain and rinse under cold water until cool. Also run the pot under cold water. Let the pasta drip dry in the colander for about a minute and then transfer to the cooled pot . Blend in a little olive oil to prevent sticking. 

In a large bowl, combine the dressing ingredients. Add the olives, red onion and brine from the olives and mix to combine. 

Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Taste for salt and adjust as needed.

Add the cheese just before ready to serve.

Variations:

For added protein and still vegetarian, add chickpeas. Beef strips, shredded chicken or even shrimp will work well also.

Blessed be… and happy cooking!