Salad with Chevre, Dates and Nuts
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Cooking time: 35 minutes
for menu Cooking schedule: see below for menu instructions |
I love the flavor of dates and goat cheese. When I saw a large slice of goat cheese at the cheese counter I couldn't resist. The salmon doesn't really need a sauce; I was just in the mood for one. This is an easy and handy sauce to have in your repertoire - the herbs can change to suit the meal.
Spinach Salad with Chevre, Dates and Nuts Time: 15 minutes
You can use any nuts you like for this. I shelled some hazelnuts and walnuts from our trees. If you have dates left, they will keep a long time and make great snacks, - or dessert, with a bit of cheese! I normally keep a basket of mixed nuts and dried fruits on the counter for nibbling during the holidays. Half of the lettuce/spinach and the vinaigrette is for Saturday night.
3 - 4 oz fresh spinach I used half of the package - the other half is for Saturday's salad
3 - 4 oz mache or lamb's lettuce or other lettuce I used half of a package - the rest is for Saturday
aged goat cheese (chevre) 3 oz (100 gr) either a slice from a large log or a whole small one
10 - 12 dates
2 oz (60gr) walnut halves or hazelnuts, almonds, any mix
bread, optional I bought 2 artisan rolls at the bakery. I sliced one for this salad, the other for Sat.
Balsamic Vinaigrette
2 tbs Balsamic vinegar
2 tsp Dijon-style mustard
1/3 cup olive oil - the good stuff
Wash spinach and lettuce if necessary, tear and put into a large salad bowl. Whisk together vinegar and mustard. Slowly add olive oil, whisking constantly until vinaigrette is thick and creamy. Add 2 tbs to the greens and toss well to coat - tongs work well. Taste, add more dressing as desired. Arrange salad on 2 plates. Slice goat cheese in rounds or wedges. Arrange the goat cheese, dates and nuts around the salad. Serve, with bread if using.
Pan-Fried Salmon with Lemon and Capers Time: 15 minutes
Lemon and capers combine to add lots of flavor to this simple preparation. Quickly seared, they can finish cooking over low heat while you enjoy the salad.
2 salmon fillets, 12 oz total, (350gr)
1 lemon
1 tbs capers
1 tsp olive oil
1 tsp butter
Slice lemon, 4 - 6 slices. Heat butter and oil in large non-stick skillet over medium-high heat. Add salmon, skin-side up, and sauté 5 minutes, until it starts to brown. Turn skin side down. Lay the sliced lemon on top of the salmon and sprinkle with capers. Turn the heat to low, cover and let finish cooking, 5 - 10 minutes, depending on thickness. Remove and slide the filets of the skin. Serve, garnished with lemon slices and capers, dill sauce on the side.
White Wine and Dill Sauce
1/3 cup chicken stock, (3oz, 90ml)
1/3 cup white wine,
(3oz, 90ml)
1 tsp dried dill weed (leaves - not seeds)
1 tsp dried chives
2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
1/3 cup crème fraiche or sour cream or Greek yogurt, (3oz, 90ml)
In small saucepan over medium heat bring wine and stock to a boil. Mix cornstarch in water and stir into simmering stock. Cook until thickened - should be quite thick. Stir in herbs. Remove from heat and stir in crème fraiche. Cover and keep warm until serving.
Basmati Rice with Herbs Time: 20 minutes or whatever your package says
Simple, fragrant, fluffy rice - vary the herbs to fit the main course.
1/2 cup Basmati rice
1 tsp butter
1/2 cup chicken stock, (4oz, 120ml)
1/2 cup water
1 tsp dried chives
1 tsp dried parsley
1/2 tsp dried dill weed
Melt butter in small saucepan over medium heat. Add rice and sauté, stirring for 2 - 3 minutes. Add stock or water and herbs. Cook rice for length of time on package. When done fluff with a fork and serve.
Roasted Cauliflower Time: 35 minutes
Roasting vegetables browns them lightly, adding a crunchy sweetness from the natural sugars, and leaves all the vitamins and minerals safely intact.
1/3 head cauliflower - or enough for 2
2 cloves garlic
1 tbs lemon juice
1 tbs olive oil
salt & pepper
1 tbs Parmesan cheese
Cut cauliflower into florets (plus some stem). Slice garlic. Put cauliflower and garlic into a small bowl. Add olive oil, lemon juice, salt & pepper and toss to combine. Put into a small glass baking dish, cover and roast at 400F (200C) for 15 minutes. Uncover, stir, and roast 15 minutes longer or until cauliflower is tender and lightly browned. Remove, sprinkle with Parmesan and serve.
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Cooking schedule: 35 minutes for menu |
Add herbs, yogurt to sauce, stir, keep warm |
Cooking for Two? Or more?
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