Pear and Avocado Salad

I thought the pear and avocado was such a unique combination – and it works so well for this salad! I skip the pecans but I’m sure they add the perfect crunch if you like them!

Recipe: http://allrecipes.com/recipe/roquefort-pear-salad/

Ingredients:
1 head leaf lettuce, torn into bite-size pieces
3 pears – peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado – peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste

Directions:
1.In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2.For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3.In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Marinated Grilled Shrimp

LOVE this recipe for grilled shrimp on the barbecue!  We make this at least once a month during the summer with grilled vegetables on the side.  Perfect!

Recipe from All Recipes: http://allrecipes.com/recipe/marinated-grilled-shrimp/

Ingredients:

1 can of diced tomatoes

3 cloves garlic

Large bunch of fresh basil

1/4 cup sweet chili sauce

1 tbsp. red wine vinegar

1/4 cup olive oil

2 lbs fresh shrimp, peeled and deveined

Directions:

Pulse the diced tomatoes, garlic, basil, sweet chili sauce, red wine vinegar, olive oil and salt in a food processor.  Marinate the shrimp in the tomato mixture for at least 30 minutes.

Soak the skewers in water and then thread the shrimp onto the skewers.  Grill for approximately 2-3 minutes per side.

Mediterranean Chicken en Papillote

I love making this dish for small dinner parties – I think it is fun for each person to have their own, individual meal presented in a little paper packet!  For 4-6 guests I think it is perfect.  And the flavors are wonderful!

Recipe from Martha Stewart: http://www.marthastewart.com/951453/mediterranean-chicken-en-papillote

Ingredients:

1 tablespoon whole grain Dijon mustard

2 tablespoons red-wine vinegar

Pinch of sugar

Coarse salt and freshly ground pepper

5 tablespoons extra-virgin olive oil

4 boneless, skinless chicken breast halves

20 to 24 thin asparagus spears, trimmed

12 cherry tomatoes, halved

20 Kalamata olives, pitted

3 artichoke hearts, steamed and quartered

8 basil leaves, torn

1/2 cup crumbled feta cheese

Directions:

1. Preheat oven to 350 degrees.

2. In a small bowl, whisk mustard, vinegar, and a pinch each of sugar, salt, and pepper together. Continue to whisk while slowly drizzling olive oil in until completely combined.

3. Season chicken on both sides with salt and pepper; set aside.

4. Cut 4 pieces of parchment paper into 16-by-18-inch pieces. Fold each sheet in half lengthwise, then open and place on a work surface. Divide asparagus evenly among the four pieces of parchment; place them on the left side of the fold near the crease, centered evenly between the top and bottom of the parchment paper. Place a chicken breast on top of each bed of asparagus. Drizzle with about 1 tablespoon vinaigrette. Top chicken breasts with tomatoes, olives, artichokes, basil, and feta. Drizzle each with about 1 tablespoon more vinaigrette.

5. Fold the right half of one parchment paper over contents and, starting with the top right corner, form a half-moon packet making small but tight pleats all the way around to seal completely. Repeat process to form remaining packets.

6. Transfer the packets to rimmed baking sheets and cook for 25 to 28 minutes. To serve, place packets directly on each of four plates and use kitchen shears or a sharp knife tip to open packets at the table.

Asparaus with Spicy Mayonnaise

I am always trying to find a way to get my husband to eat cooked vegetables with dinner.  This one works every time – it is the spicy mayonnaise that he loves!

Ingredients:

1 bunch asparagus

4 tablespoons (roughly) mayonnaise

1 teaspoon (roughly) dry mustard

1/2 teaspoon (roughly) cayenne pepper

olive oil, salt and pepper

Directions:

Trim the asparagus and season with the olive oil, salt and pepper

Saute in a saucepan for about 10 minutes until crisp-tender

Meanwhile, mix the mayonnaise, dry mustard, and cayenne pepper

Divide the asparagus and serve with a dollop of the spicy mayonnaise

Salmon Salad

This salad is my own concoction – great for spring or summer.

Serves: 2

Ingredients:

2 6oz pieces of salmon
spinach leaves
crumbled goat cheese
fresh green beans
1 can of corn or 2 fresh ears of corn
salt, pepper
olive oil and balsamic or a dressing of your choice

Directions:

Preheat oven to 350.

Wash the salmon, sprinkle with salt and pepper and drizzle with olive oil.  Arrange on baking sheet and cook for 15-20 minutes or until the salmon is just cooked through.  Chop into small pieces.

Meanwhile, bring a pot of salted water to a boil.  Blanch the green beans for 2-3 minutes.  Cut in half or thirds.  If using fresh corn, cook the corn for 2-3 minutes as well.

Combine the spinach, goat cheese, green beans, corn and salmon.  Drizzle with olive oil and balsamic or the dressing of your choice.

Blackened Salmon

I got this recipe from Food Network.  Pretty simple but delicious.

Serves: 4

Ingredients:

1 tablespoon paprika
1 tablespoon cayenne
10 sprigs fresh thyme, washed, leaves removed and chopped
1 tablespoon freshly chopped oregano leaves
1 teaspoon kosher salt
4 (6 to 7-ounce) pieces salmon, pin bones removed, skin-on
3 to 4 tablespoons canola oil
2 lemons, zested and juiced

Directions:

In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.

Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.  If the salmon needs to be cooked further, I often put it in the oven at 350 instead of cooking further on the stove.

Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.

Tzatziki

This is an original recipe from Ina that is very easy to make and I usually have most of the ingredients on hand.  I make a batch at the beginning of the week, then snack on it all week long.

Ingredients:

2 (7-ounce) containers Greek yogurt
1 hothouse cucumber, unpeeled and seeded
1/4 cup sour cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 1/2 teaspoons minced garlic
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

Place the yogurt in a medium bowl. Grate the cucumber on a box grater and squeeze the grated cucumber with your hand to remove some of the liquid. Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir.

Mango and Pepper Salad

This salad makes for a great lunch.  I created it after seeing mangos on sale at the grocery store this week.

Serves: 1

Prep Time: 5 minutes

Ingredients:

1 mango
1/2 large green bell pepper
1 cup spinach or other leafy green
handful of cranberries
olive oil
white wine vinegar

Directions:

Chop the mango and pepper into bite-sized pieces.  Spread over the spinach and top with the cranberries and a dash of olive oil and white wine vinegar.

Pasta Primavera

I love this recipe because incorporates so many spring vegetables, works great for serving a large group and keeps well for leftovers too.  I modify the original by adding pecorino cheese in addition to the parmesan.  I also add some balsamic vinegar to the veggies as they are roasting for additional flavor.

Original recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe/index.html

Serves: 6

Prep Time: 25 minutes

Cook Time: 30 minutes

Ingredients:

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
1/2 cup grated Pecorino
2 Tbsp balsamic vinegar

Directions:

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring and tossing in the balsamic vinegar after the first 10 minutes, about 20-30 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and Pecorino and serve immediately.

Tilapia with Creamy Mustard Caper Sauce

The sauce for this recipe works so well with the tilapia and goes well with roasted veggies too.  My favorite is to serve this with roasted beets.  I modify the original recipe by using capers instead of chives to add more of a bite.  I also saute the tilapia instead of broiling it.

Original Recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/broiled-tilapia-with-mustard-chive-sauce-recipe/index.html

Serves: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

4 (5 to 6-ounce) tilapia fillets
Extra-virgin olive oil, for drizzling
1/4 cup plain, full-fat Greek yogurt
2 teaspoons agave nectar or honey
1 teaspoon Dijon mustard
1/4 cup lemon juice (from 1 large lemon)
2 tablespoons chopped fresh chives or capers
Kosher salt and freshly ground black pepper

Directions:

Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.  Alternatively, saute the fillets on the stove for about 5 minutes until cooked through.

For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives or capers. Season with salt and pepper, to taste.

Transfer the tilapia to a serving platter and drizzle with the sauce.