I wanted to credit Joni for this delicious salad – served warm or at room temperature, but she insisted I give the credit to her sister Brita, who originally came up with this – regardless of who gets credit, I will happily take it now as I post it and recreate it in my own kitchen! So delicious, and like lots of salads it is easy to adapt with whatever you have on hand or in your fridge.
This delicious salad is equally great served warm or at room temperature.
Kale (chopped and massaged)
pears (bite size pieces)
almonds (roasted and roughly chopped)
onion, garlic, asparagus & cherry tomatoes
Saute onion until translucent, then add garlic and asparagus and cook only until asparagus is tender crisp, add cherry tomatoes, stir and remove from heat.
1/3 cup olive oil
juice and zest of 1 lemon
1/4 cup Bragg’s
salt and pepper to taste – be cautious with the salt tho as both feta and Bragg’s will be a bit salty
Combine all ingredients – tossing in a large bowl with warm onion/garlic mixture and dressing.
This salad is so delicious and packed with nutritious bites that it can easily be a full meal – if you like add shrimp or cooked chicken, maybe a little quinoa??
This is a great way to have a quick, easy, scrumptious dinner ready in minutes. In the summer do these little packets in foil on the barbecue, or grill. If you live somewhere that grilling isn’t feasible, just do it in the oven!
4 sole fillets
3/4 cup cooked shrimp
1/3 cup chopped fresh spinach
1/4 cup chopped fresh basil
1/4 cup chopped feta
2 tbsp red onion, minced and sauted lightly in olive oil – then cooled
salt and pepper to taste
Combine all filling ingredients
Spray foil (or parchment paper) with cooking spray, then set fillet on it.
Put scoop of filling on each fillet, roll up – place slice of butter and lemon slice on top. Seal pack and put on grill for 15-20 minutes. You will have such a delicious sauce inside that serving it with rice to soak it up is a great idea!
There is nothing like asparagus season! During that brief time we eat it most days … for our Fathers Day Mexican Fiesta I wanted to give it a Mexican twist – complimented our main of Pork in Salsa Verde – just the way we wanted it to.
Asparagus – break off woody parts at the end
extra virgin olive oil
freshly ground black pepper
juice of 1/2 a lime
Asparagus is best if you dress it after it has been grilled or roasted. If you are able to grill it – so much the better. Just grill on the surface of your grill until just fork tender. This does, of course, require a grill master – someone who actually stays with the grill and looks after it! If you don’t have either that luxury or the weather – preheat an oven to 375 and then roast it for about 20 minutes – just until fork tender – do not overcook.
When you take it off the heat, arrange on serving dish, drizzle with olive oil, salt and pepper, then sprinkle toasted almonds and feta cheese over top – finish with a squeeze of fresh lime juice.
Here we go again – salads without exact measurements, but a general idea. Recipes are really just ideas on a sheet of paper, what is important is taking them and making them your own – use ingredients that you love!
equal portions of cooked quinoa and couscous
quartered and thinly sliced cucumber
chopped black olive
diced red onion
fresh basil, mint and dill
salt and pepper
juice of 1 lemon
1 tbsp balsamic vinegar
6 tbsp good quality olive oil
1 generous tsp dijon mustard
1 garlic clove
salt and pepper to taste
Toss all salad ingredients together first and allow to sit for a few minutes while you mix up the dressing. Whisk all dressing ingredients together, and toss with salad … TASTE for salt and pepper, and only add as needed – remember the olives and the feta cheese are salty all by themselves!