A warm salad for a cool summer evening. if you are not a fan of shrimp or allergic to shellfish, chicken would be a great substitute. It would be perfectly fine without any animal protein at all ! Eat it like a salad for lunch, side dish for something off the grill or toss is with pasta, this is a light and lovely meal !
1lb cooked shrimp
1 package frozen artichokes, thawed and drained
2 bulbs of fennel, sliced
1 can of white beans
juice of one lemon
10 basil leaves, chopped
1/4 cup olive oil
1 Tbsp of minced garlic
2 tsp of red pepper flakes
1/4 store bought basil pesto
salt and pepper to taste
Preheat oven to 375F
Toss oil, fennel, artichokes, basil, lemon juice, salt, pepper, red pepper flakes, garlic in a bowl and spread in a single layer on a baking sheet
Roast for 45mins till fennel and artichokes and brown.
In a pot, heat pesto and toss in beans and shrimp.
Add the roasted vegetables and toss to coat all the ingredients together.
Serve hot or warm !
Recently I met up with a dear friend of mine who happens to be from Italy. Of all the things that she gave me were two cans of really good italian tuna packed in good olive oil. I looked through my pantry and some ingredients called for a traditional French Nicoise salad, but then some of the others screamed Italian, so this is what I can up with. Barely no cooking involved, just a combination of good ingredients and super healthy. Should you choose to be a purist I am attaching a link to Julia Child’s Salade Nicoise recipe.
For my rendition you will need:
Hard boiled eggs
Flash steamed green beans (I would go for fresh beans, even though I used canned beans)
Good Tuna packed in good Olive oil. You could also get adventurous and poach tuna fillets in olive oil and then flake them.
salt and pepper for seasoning.
Now assemble according to your taste.
Roasted fruits and nuts tossed with peppery arugula and fresh baby spinach makes for a decadent an elegant salad fit for guests and a humble lunch box ! My salad for my Autumn Brunch.
8 Bartlett pears, diced
1 whole fennel bulb chopped
12 oz dried cranberries
8 oz of walnuts
2 tbsp butter
1 tbsp brown sugar
8 oz baby spinach
8 oz arugula
4 tbsp balsamic vinegar.
Preheat oven to 350F
Toss butter, sugar with fruits and nuts and roast till tender and brown.
Toss with salad greens and balsamic vinegar and serve warm !
This was my first time cooking Acorn Squash so I am quite excited about this salad. My lunches are going to be delightful this week ! The beauty of this recipe is that once the squash is roasted you could add it to a salad, like I did or make some soup out of it. It will also be a great side dish to any sunday roast dinner. I hope you enjoy it.
1 lb acorn squash cut up into wedges
1.5 tbsp of olive oil
2 tbsp of balsamic vinegar
1/2 tbsp of dried rosemary
salt and pepper to taste
1, 7oz bag of arugul greens mix
Your choice of Nuts and dried fruit to dress up the salad. I used pecans and cherries !
Toss the wedges of squash with the oil, vinegar, rosemary, salt and pepper and roast for about 35min at 350F.
There will be some dressing left after coating the squash which could be used to dress the salad. If not, feel free to make extra dressing or use a dressing that you would use otherwise.
Add the squash to the leaves, add the nuts and berries and serve warm !
Note: Bacon, chickpeas, apples and pears would also make excellent additions to the salad. Enjoy !
I did not grow up eating beef. As a result, I am really shaky about cooking steak and even buying the right cuts of meat. But I still try. I think I have nailed down the beef stews, mostly because I get a lot of help from the slow cooking process. So this past week I took the challenge of cooking steak. I cheated and bought 1lb of shaved steak (the cut you would use for steak sandwiches) and tried to work with it. Much to my pleasure it came out really good ! Also, the roasted vegetables made their last appearance in this recipe. Enjoy !
Marinading the steak:
1 lb of shaved steak
1/8 cup soy sauce
1/4 cup Worcestershire sauce
1Tbsp of thyme (dried or fresh)
a few dashes of garlic powder and black pepper
Use all of the above ingredients and marinade the steak for about 2hrs. Marinade in a ziploc bag and rub in the marinade into the meat.
While the steak marinades, cut up 1 medium onion and 1lb of mushrooms and saute them till deep brown.
Season with salt and pepper at the very end, this way the water will not come out during the cooking and the mushrooms and onions will get a chance to brown up.
Next in a wide frying pan, fry the steak to desired doneness, I like it well done. Once the steak is almost done, add the mushrooms and onions and fry together
I like to serve the salad on a big board with the ingredients separately so that you can build it according to your choice. There is plenty on flavor and juices in the steak and the roasted vegetables so I did not use a dressing but feel free to use you favourite dressing.
Serve warm or at room temperature. Garlic bread and glass of red wine would make it a complete dinner !
A speedy summer salad. Refreshing, crisp, cool and really good for the waistline (till I reach for a the plate of cookies).
1 ruby red grapefruit, cut into segments and save the juice
4 ribs of celery, sliced
1 fennel bulb sliced
1 Tbsp of olive oil
Juice of half a lemon
salt, pepper and parsley to season
The only thing you really need to do for this salad and chop up the fruit and veggies.
Save the grapefruit juice and mix it with the lemon juice, olive oil, salt, pepper and parsley.
Toss and serve cold–a perfect salad for a quick lunch on a hot summer day !