Try this whole wheat pasta and spinach salad tossed with sun-dried tomatoes and garbanzo beans. It’s satisfying enough to have as a light main course and, of course, perfect for serving alongside your grilled entrées.
INGREDIENTS
1/2 Pound Whole Wheat Orzo
1/4 Pound Baby Spinach (About 4 Packed Cups)
4 Tablespoons Lemon Juice
24 Pieces Sundried Tomatoes in Olive Oil (Chopped Plus 1 Tablespoon Olive Oil From The Jar)
15 Ounces Cooked Garbanzo Beans (Rinsed & Drained)
Cook the orzo in a large size pot of salted boiling water for 8 to 10 minutes until al dente. Drain and rinse in cold water and then drain again. In a large bowl toss the orzo with the spinach, lemon juice, sundried tomatoes, olive oil and garbanzo beans. Refrigerate for 1 hour or serve room temperature. Serves 4
Grilled Sausage & Pepper Salad
Forget the bun and have grilled Italian sausage, feta cheese and sweet, roasted peppers in a green salad that is ideal for summer weekend eating. Serve with crusty bread.
INGREDIENTS
4 Italian Sausages
1/2 White Onion Cut Into Thick Rings
1 Head Chopped Romaine Lettuce
4 Ounces Crumbled Feta Cheese
3 Whole Fire Roasted Red Peppers (Drained & Chopped)
Preheat your grill (or grill pan) to a medium high heat. Grill the sausages and onions for 15 to 20 minutes. You will want the sausages to be cooked through. Remove from the heat and let cool slightly. When the sausages are cool enough to handle, slice them thickly on the bias and cut the onion into chunks. In a large size serving bowl toss the romaine lettuce, feta cheese and red peppers. Spoon the romaine mixture onto plates and top with the sausages and onions. Serve with your favorite vinaigrette dressing or serve plain. Serves 4
Asparagus With Toasted Almonds
Barbeque season is officially here although I fire up the barbeque all year round. While you’re thinking about all of those delicious main dishes that you’re going to make this weekend don’t forget the sides. Here is a great side dish that even makes a nice light lunch.
INGREDIENTS
1 Large Bunch Asparagus
1/2 Cup Toasted & Sliced Almonds
4 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
Zest of 1 Lemon
1/4 Cup Chopped Fresh Dill
1/4 Cup Chopped Fresh Parsley
1/4 Cup Grated Pecorino Cheese
In a medium size sauté pan heat 2 tablespoons of the olive oil over a low heat. Stir in the almonds and cook for a couple of minutes. You will want them to turn color, but not too dark or burnt. Remove from the oil and place on paper towels to dry. Snap off the woody bottoms of the asparagus. Wash and dry the asparagus. Cut the asparagus spears into thirds or leave whole. Place the asparagus in a medium size bowl and coat with the rest of the olive oil. Place the asparagus in a large size sauté pan over a medium high heat. Cook for 4 to 6 minutes until the asparagus in a bit charred, but still firm. Place the cooked asparagus back into the bowl and add the salt, toasted almonds, dill, parsley and lemon zest. Combine well. Finish off with grated pecorino cheese. Transfer to a serving bowl. Serves 4
Don’t be afraid to mix fruit and greens. This salad is absolutely refreshing and will go nicely with all of those wonderful things you’ll be cooking over the weekend. This salad is also good to take along on a picnic because the spinach holds up rather well.
INGREDIENTS
2 Tablespoons Olive Oil
1/4 Raspberry Vinegar
2 Tablespoons Honey
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
8 Cups Loosely Packed Flat-Leafed Spinach (About 2 Large Bunches)
2 Pints Rinsed, Hulled & Sliced Strawberries
1/3 Cup Thinly Slices Scallions (White & Green Parts)
1/2 Cup Walnuts (Optional)
Wash and dry the spinach. You want to make sure that there is no grit left in the spinach. In a medium size bowl whisk the vinegar, olive oil, honey, salt and pepper. In a large size serving bowl gently toss the spinach, strawberries, scallions and dressing. Serve immediately. Serves 6
This salmon dish is so simple and so delicious. Try and purchase your salmon from the thickest part of the belly as it works best with well-marbled salmon.
INGREDIENTS
1 Pound Asparagus
2 Pounds Salmon Fillets
1 Teaspoon Kosher Salt
3 Tablespoons Olive Oil
Salad Greens For Garnish
Lemon Wedges For Garnish
Preheat your oven to 500º F. Rinse the salmon and pat dry with paper towels. Salt the salmon with the kosher salt. Place a large oven-proof skillet over a high heat. Add the olive oil and place the salmon into the skillet. Cook for 30 seconds on each side. Remove the skillet from the heat and put into the oven. Cook 5 to 6 minutes for medium-rare. 7 to 9 minutes for medium. Make sure not to flip the salmon while in the oven. In the meantime snap the asparagus, wash and then steam (make sure not to overcook the asparagus). Remove the skillet from the oven and transfer the salmon onto a serving platter on top of the steamed asparagus spears. Garnish with salad greens and lemon wedges. Serves 4
Also called aubergine eggplant is a member of the nightshade family and a native of SE Asia. Eggplants are very versatile and vary in color from a yellowish-white to deep purple. Stuffed Eggplant is fairly easy to cook and a great alternative to a meat course.
INGREDIENTS
2 Eggplants (Approx 3/4 Pound Each)
2 Tablespoons Kosher Salt
8 Tablespoons Vegetable Oil
1 Chopped Onion
3 Tablespoons Tomato Paste
1 Tablespoon Freshly Ground Pepper
4 Eggs
Chopped Parsley To Garnish
Preheat your oven to 350º F. Wipe the eggplants and then trim off the stems. Cut them in half lengthwise and then score the cut surface well. Sprinkle with the kosher salt and leave sit for 20 minutes. This draws out the bitterness. Pat the eggplants dry using a paper towel or a dishtowel. In a large sauté pan add the vegetable oil and heat over a medium high heat. Add the eggplant halves and gently cook for 2 minutes per side. Remove from the pan and place onto a large plate. Set aside. Add the onion to the sauté pan and cook for 6 minutes until golden brown. While the onions are cooking scrape out the eggplant flesh. Leave a good edge on the skin. Chop the flesh roughly and stir into the pan with the tomato paste and pepper. Simmer with the onions for 5 minutes. Remove from the heat. Place the eggplants into a shallow parchment paper lined ovenproof dish. Break the eggs individually into a cup and pour carefully into the eggplant shells. Spoon in the cooked mixture along each end of the eggplants. Place into the oven and bake for 20 to 25 minutes. Remove from the oven and sprinkle with chopped parsley before serving. Serves 2 to 4
This is beautiful green soup that is terrific served hot or cold. Make sure that you have good quality avocados for this soup. Garnish with sour cream, diced tomatoes and green onions.
INGREDIENTS
2 Large Avocados
6 Cups Chicken Broth
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Diced Tomato
1/2 Cup Sour Cream
2 Diced Green Onions
Cut the avocados into halves and remove the pits. Scoop out the flesh into a small size bowl. In a medium size sauce pan add 4 cups of the chicken broth and turn the heat to medium low. Pour the remaining 2 cups chicken broth into either a blender or food processor. Add the avocado flesh, kosher salt, pepper and pulse to a smooth puree. Pour the avocado mixture to the saucepan and stir to combine with the heated chicken broth. Cook for 10 minutes on medium low. Do not let this soup boil. Remove from the heat and pour into individual bowls. Garnish with diced tomatoes, diced green onions and sour cream. Serves 4
Healthy and delicious Shrimp Tacos are just in time for Cinco de Mayo! You can either sauté the shrimp or grill them on your grill. Either way you’re sure to have a delicious feast.
INGREDIENTS
Vegetables:
1/2 Sliced Red Onion
1/2 Sliced Into Thin Strips Orange Bell Pepper
1/2 Sliced Into Thin Strips Yellow Bell Pepper
1/2 Sliced Into Thin Strips Red Bell Pepper
1 Teaspoon Dried Mexican Oregano
1 Teaspoon Apple Cider Vinegar
1/2 Juiced Lime
1 Tablespoon Olive Oil
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
Shrimp:
1 Pound Raw Shrimp That Has Been Deveined & The Tails Removed (Fresh Not Frozen)
1 Tablespoon Olive Oil
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/2 Teaspoon Chipotle Seasoning
Corn Tortillas
In a large size bowl combine all of the vegetable ingredients and set aside. In a separate large size bowl combine the shrimp, kosher salt, pepper and chipotle seasoning. Heat a heavy cast iron skillet or sauté pan over a high heat until hot. Add the olive oil to the pan. Add the shrimp and sauté for 2 to 3 minutes until the shrimp turns a bright pink. Stir constantly. When the shrimp are done remove from the heat. Spoon the vegetable mixture into a corn tortilla and top with the shrimp. Garnish with sour cream and cilantro is you like. Serve guacamole, salsa, grilled chiles and limes if you like. Makes about 6 tacos.
**Chipotle Seasoning is a powdered seasoning that blends chipotle chile powder, salt and spices. It is such a versatile seasoning that goes with many dishes.