Salad with Chevre and Walnuts
Grilled Salmon with Tarragon Mayonnaise
Couscous Salad
Roasted Asparagus
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
We'll use about 1/3 of a 7oz (210gr) goat cheese tonight and the rest on Sunday night.
Salad with Chevre (Goat Cheese) and Walnuts
Total time: 10 minutes
A classic summer salad at sidewalk cafes everywhere. It's simple, bursting with flavor and, in a scaled down version, perfect for a summer first course... On the terrace perhaps?
Ingredients:
- 3oz (90gr) aged goat cheese, with white rind either 1 slice from large log or a several from a small log
- 1/4 cup (1oz, 30gr) walnuts
- 1/2 cup (3oz, 90gr) cherry tomatoes
- 1/4 cup olives, any color or flavor
- Lettuce for 2 small salads
- Tarragon Vinaigrette:
- 3 tbs salad olive oil
- 2 tsp tarragon white wine vinegar
- 1 tsp Dijon-style mustard
- 2 tsp lemon juice
- 1 tsp fresh tarragon Substitute 1/2 tsp dried
- 2 tsp snipped chives Substitute 2 tsp dried
Instructions:
- Tarragon Vinaigrette:
- In small bowl whisk vinegar, mustard and lemon juice.
- Slowly whisk in olive oil.
- When incorporated add herbs and whisk to combine.
- Prepare lettuce and put into a medium bowl.
- Add vinaigrette and toss (using tongs) to combine.
- Arrange on 2 dinner plates.
- Slice six 1/3" (1cm) rounds of goat cheese and arrange on lettuce.
- Slice the large tomato into wedges or the cherry tomatoes in half and arrange on lettuce.
- Divide walnuts and olives and sprinkle on salad. Serve.
Grilled Salmon with Tarragon Mayonnaise
Total time: 20 minutes
Tarragon and chives are the first herbs to come up in the spring.
They make a light mayonnaise perfect with grilled fish.
Ingredients:
- 2 salmon fillets, 6oz each (180gr each), or steaks, if your prefer
- 1 tbs olive oil
- 1/2 tsp dried dill weed
- Tarragon Mayonnaise:
- 1 tbs snipped fresh tarragon
- 1 tbs snipped fresh chives
- 1 tbs lemon juice
- 1 clove minced garlic or 1/2 tsp garlic powder
- 1/2 cup prepared mayonnaise
Instructions:
- Brush salmon with the oil and sprinkle with dill weed.
- Cook on barbecue grill 5 - 7 minutes per side, depending on thickness.
- OR put on baking sheet and roast in 400 F oven for 15 - 20 minutes, depending on thickness. Steaks will take a few minutes longer than fillets. Salmon should flake easily with fork when done but it's okay to have it still a bit pink in the center.
- Tarragon Mayonnaise
- Mix tarragon, chives, lemon, garlic and mayo.
- When salmon is done, remove to plates and serve, tarragon mayonnaise on the side.
Couscous Salad
Total time: 15 minutes
Couscous does not have to be dry and boring. It also doesn't need cooking which makes it the perfect fast food. Heat the stock, do a bit of chopping and you're done! Plus it's a dish that can help clean out the fridge.
Ingredients:
- 1/2 cup (3oz, 90gr) couscous
- 3/4 cup (6oz, 180ml) chicken broth
- 1/3 cup (2oz, 60gr) cherry tomatoes
- 1 rib celery optional
- 2 tbs snipped chives
- 2 tbs balsamic vinegar
- 1 tbs salad olive oil
- 1 1/2 tsp Dijon-style mustard
Instructions:
- Cut tomatoes in half.
- Chop celery.
- Heat chicken broth to a boil.
- Put couscous in a medium bowl.
- When broth is boiling pour over couscous, cover and let stand for 10 minutes... Do not stir it.
- When couscous is done, add chives, tomatoes and celery and fluff gently with a fork to combine.
- Put the vinegar, mustard and oil in a small bowl. Whisk well and stir into couscous. Serve.
Roasted Asparagus
Total time: 25 minutes
Roasting vegetables is so easy, a bit of olive oil, pop them in the oven and forget about them. Them come out crisp tender, ready to be eaten as is or enhanced with a sprinkling of fresh herbs.
Ingredients:
- 12oz (360gr) asparagus
- olive oil
- 1 tbs fresh snipped chives
- 1 tbs fresh marjoram
- sea salt
- good olive oil for finishing
Instructions
- Snip chives, pull marjoram leaves off stems, snip the large ones.
- Snap off ends of asparagus. If white use vegetable peeler and peel bottom half of stalk, laying it flat so as not to break it.
- Put a drizzle of oil on a baking sheet - one with a lip all around. I use a pizza pan.
- Roll the asparagus in oil (use your fingers!)
- Put in the oven at 400F (200C), tips facing the oven door. Roast for 15 - 20 minutes, depending on size.
- When done, put on serving dish and drizzle with a bit of good olive oil, sprinkle with sea salt, herbs and serve.
Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan, 3 small bowls, medium bowl with
lid or
foil, baking sheet, barbecue grill with fish
basket / grill
pan or baking sheet, salad spinner
Turn oven on, 400F, (200C)
Turn on/light barbecue grill
Mix oil, dill, brush on salmon, set aside
Slice celery
Cut all tomatoes
Snip all herbs, keep separate for each dish
Make tarragon mayo, set aside
Wash and spin lettuce
Trim asparagus |
Roll asparagus in oil bake
Heat stock
Put couscous in bowl
Make vinaigrette for salad
Slice goat cheese
Make salad, arrange on plates
Mix vinegar, oil, mustard for couscous, set aside
Pour stock over couscous, cover
Start to grill/bake salmon
Serve salad, relax
Pause to turn salmon if grilling
Done?
Check salmon, remove if done
Finish couscous
Finish asparagus
Serve everything |