Tomato, Feta and Olive Salad
|
Cooking time: 30 minutes for menu Cooking schedule: see below for menu instructions |
Tomato, Feta and Olive Salad Time: 10 minutes
2 tomatoes, garden fresh
1/4 red onion the rest of the onion is used in Quinoa and Beans
1/3 cup Kalamata or other black olives
2 oz feta cheese, crumbled
1 1/2 tbs olive oil, the good stuff
2 tsp Balsamic vinegar
1 tbs fresh oregano,
2 tbs fresh parsley
a bit of salt - sea salt if you have it
a few lettuce leaves
Slice tomatoes, then cut slices in half. Thinly slice 1/4 of a red onion. Pit olives if necessary. Snip parsley and oregano (if leaves are large). In a small bowl whisk together the oil and vinegar. Put tomatoes, onion, feta, olives and herbs into a bowl. Add vinaigrette and toss gently. Arrange lettuce leaves on two plates. Divide salad and spoon onto lettuce. Serve.
Grilled Glazed Salmon Time: 20 minutes
2 salmon fillets, 6 - 8 oz each (200 - 250 gr)
1 tsp chili powder
1/2 tsp garlic powder
2 tsp maple syrup or honey
1 tbs Balsamic vinegar
1 tbs olive oil
1 tbs fresh lemon juice one lemon for fish and beans, juice divided
In small bowl mix all ingredients except salmon and lemon. Pour glaze over salmon and allow to marinate for 15 minutes or so. Put salmon in a grill basket if using barbecue grill or on mesh grill pan if you don't have a basket. Grill for 10 - 12 minutes, skin-side down, with the grill cover closed. Be careful not to overcook. OR put on baking sheet and roast in 400 F oven for 15 - 20 minutes, depending on thickness. In both case salmon will be done when it flakes easily, slightly pink in the center is fine. Remove from heat and slide the salmon off the skin if needed. Sprinkle with lemon juice and serve. Mon mari tossed in a few wood chips…
Quinoa Pilaf Time: 25 minutes
1/2 cup quinoa
1 cup chicken stock (or the amount of liquid your package recommends)
1 carrot
1 stalk celery
2 oz mushrooms
1/4 red onion
1 tbs snipped fresh chives
1 tbs snipped fresh basil
1 tbs olive oil
Finely chop celery, carrots and onion. Heat oil in a small saucepan and sauté onion, celery and carrots for 5 minutes. Add quinoa, stock, cover and bring to a boil. Reduce heat and simmer until done, about 15 minutes (or whatever your package says). Clean and chop mushrooms. Snip herbs. When quinoa is done, stir in herbs and mushrooms. Spoon into a bowl and serve. Save the leftovers for the salad on Sunday.
Warm White Bean Salad Time: 25 minutes
1 15 oz can (450gr) white beans, (cannellini, white kidney beans)
1 carrot
2 stalks celery
1/2 red onion
2 cloves garlic
1 tbs olive oil
2 tbs fresh lemon juice
2 tbs fresh parsley
2 tbs fresh basil
1 tsp Dijon mustard
2 tbs white Balsamic vinegar
2 tbs olive oil, the good stuff
Finely chop onion, carrot and celery. Mince garlic. In medium saucepan heat 1 tbs oil. Add onion and sauté for 5 minutes. Add carrot, celery and garlic and sauté 10 minutes over medium-low heat. Drain beans, rinse and add to pan along with the lemon juice. Stir well to combine and remove from heat. Snip parsley and basil and add to beans. In a small bowl whisk together mustard, vinegar and oil. Pour over beans and stir gently to combine. Save the leftovers for the salad on Sunday.
top of page
Cooking schedule: 30 minutes for menu
|
Squeeze the lemon, reserving juice |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated