TUNA STEAKS WITH MINT – GARLIC – ROSEMARY ON A BED OF CHOPPED RED BELL PEPPER / CHICKPEA SOUP WITH ROSEMARY & PASTA / SPRING MIX SALAD WITH BLUEBERRIES – CHOPPED PECANS – ONION IN ITALIAN SALAD DRESSING

ed giobbi

Note:  Edward Giobbi is primarily a painter, but he has written several cookbooks and has been friends with great chefs who have praised his culinary skills.  This image is from his web site.

–chickpeas (garbanzo beans, 1 can, drained & rinsed)

–rosemary (fresh if possible)

–garlic powder

–lime juice

–pasta (small, one-half cup)

–tuna steaks (2, small, fresh)

–mint (fresh if possible)

–red bell pepper (one-half, fresh, chopped)

–spring mix salad (one-half package)

–blueberries (one-half small package, fresh)

–chopped pecans (one-half small package)

–sweet onion (one-half, sliced finely)

–Italian salad dressing

–salt and pepper

–olive oil

1 – Drain the chickpeas.  Rinse in a colander.  Place in a slow cooker with 1 and one-half cups of water.  Season with 1 teaspoon of salt, rosemary (1 sprig, cut off leaves), garlic powder, and pepper, and olive oil.  Cook in the slow cooker on low all day long.  Twenty minutes before serving the soup, add one-half cup of pasta. 

2 – Chop one-half red bell pepper, and place in a covered baking dish with a little water.  Season with mint, garlic powder, rosemary, salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the tuna steaks in the middle of the bell pepper.  Drench in lime juice.  Season the steaks with mint, garlic powder, rosemary, salt, pepper, and olive oil.  Set aside.

3 – Place one-half package of spring mix in a mixing bowl.  Add one-half small container of blueberries, one-half package of pecans, and one-half finely chopped sweet onion.  Season with salt and pepper.  Add Italian salad dressing to taste.

4 – Microwave the tuna steaks for 2 minutes only.

5 – Serve the salad as a first course, the soup as a second course, and the tuna steaks as a third course.  (The soup is thick enough that it could be served as a vegetable.)

–chickpea soup and tuna steaks adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.

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LEMON FLOUNDER WITH CORIANDER – GINGER – GARLIC TOPPED WITH GREEN ONIONS / ROSEMARY POTATOES / BUTTER LETTUCE WITH HONEYED TOASTED WALNUTS & FRESH STRAWBERRIES – YOUNG SQUASH – GREEN ONIONS IN SESAME – GINGER DRESSING

–3 fillets of flounder (thawed from frozen)

–lemon juice

–coriander (bottled)

–ginger (bottled)

–garlic powder

–green onions (3 stalks, divided)

–red potatoes (small, 4)

–rosemary (fresh if possible)

–salt and pepper

–olive oil

–butter lettuce (one-half package)

–toasted walnuts (6 to 8 halves)

–strawberries (fresh, 6 to 8, sliced)

–honey

–young squash (yellow, 2, small)

–sesame – ginger salad dressing (I use Paul Newman’s)

1 – Place the flounder in the bottom of a large, wide-mouthed, baking dish with a very little water.  Drench in lemon juice.  Season with coriander, ginger, garlic powder, salt, pepper, and olive oil.  Sprinkle 1 chopped green onion on top.  Set aside.

2 – Wash and dice potatoes in 1-inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, rosemary, olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place one-half package of butter lettuce in a mixing bowl.  Slice strawberries and place in a small microwaveable bowl.  Add walnuts to the bowl.  Squeeze honey on top; then stir gently.  Add the strawberries and walnuts to the lettuce.  Peel and dice the squash, and then add to the lettuce.  Chop 2 green onions and add to the bowl.  Season the lettuce with salt and pepper.  Add sesame – ginger salad dressing to taste.

4 – Microwave the flounder for 4 and one-half minutes on high.

5 – Serve the salad as a first course.  Then serve the flounder hot, with the potatoes as a side.

–flounder and potatoes adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.

ROSEMARY CHICKEN WITH GARLIC – BANANA PEPPER – BAY LEAF IN WHITE WINE / BACON – FLAVORED NAVY BEANS WITH SPRING ONIONS / GARLIC – HERB SUMMER SQUASH WITH SPRING ONIONS / EGGPLANT DIP WITH BLACK OLIVES – SESAME SEEDS – GARLIC

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–garlic salt

–banana pepper

–bay leaf

–white wine (cooking wine is fine)

–Bac’n pieces

–navy beans (dried; soak overnight)

–spring onions (8 stalks, divided)

–garlic-herb breadcrumbs

–eggplant (large; cook ahead of time so can cool)

–black olives (one-half small can)

–parsley (fresh if possible)

–sesame seeds

–lemon juice

1 – Place two-thirds cup of navy beans in a slow cooker.  Add 2 cups of water.  Dice 4 stalks of spring onions, and add to the cooker.  Season with one-half teaspoon of salt, generous sprinkling of pepper, and a few drops of olive oil.  Cook for 6 hours on low.  When finished, place setting on warm until dinnertime.

2 – Wash and then pierce the eggplant all around with a fork.  Microwave for 5 minutes; turn over and microwave for 5 minutes more.  Let cool, either on the kitchen counter or in the refrigerator.  When cool, rake out the pulp, discarding the skin.  Cut two ways across the eggplant pulp.  Place in a mixing bowl.  Add one-half can of slice black olives, a generous sprinkling of sesame seeds, a few drops of lemon juice, and a few drops of olive oil.  Season with salt, parsley, and garlic salt.  Stir well.  Place in the refrigerator until time for dinner.

3 – Place the chicken in a covered baking dish with a little white wine.  Season with salt, pepper, garlic salt, 2 bay leaves, and olive oil.  Dice one-half banana pepper and place on top of the chicken.    Set aside.

4 – Slice 3 small squash and 4 stalks of spring onions.  Place in two layers in a covered baking dish.  Season with salt, pepper, and olive oil.  Sprinkle with a small amount of garlic – herb breadcrumbs.  Microwave for 4 minutes on high.

5 – Microwave the chicken on high for 5 minutes.

6 – Serve the eggplant dip with crackers as a first course.  Then serve the chicken hot, with the squash and beans as sides.

–eggplant dip adapted from food.com web site; chicken adapted from Italian Family Cooking (author Edward Giobbi); squash and navy beans original.

BAKED COD WITH MUSHROOMS – CARROTS – GREEN ONION IN BROTH GRAVY / SPRING GREEN SALAD WITH SQUASH – BANANA PEPPER – FETA – GREEN ONIONS

–cod (size of 3 decks of cards, one-half pound)

–mushrooms (4 or 5, baby bellas)

–miniature carrots (6 to 8, fresh)

–green onions (3, divided)

–flour

–chicken broth (non-fat, low sodium)

–spring mix (salad greens, one-half package)

–squash (2, small, fresh)

–banana pepper (one-half, sliced small)

–feta cheese (one half small container)

–red wine (cooking wine is fine)

–extra virgin olive oil

–olive oil

–salt and pepper

1 – Place one-half cup of chicken broth in a microwaveable cup; microwave for 45 seconds.  Add 1 heaping teaspoon of flour to another cup.  Slowly add the heated broth to the flour, and stir briskly.  Slice mushrooms and carrots, and place in a covered baking dish.  Add the chicken broth with flour.  Microwave the mushrooms and carrots for 3 minutes.  Place the cod amid the vegetables.  Season with salt, pepper, and olive oil.  Slice 1 green onion, and place on top of the cod.  Set aside.

2 – Place one-half package of spring greens for salad in a mixing bowl.  Peel and slice the squash into small pieces.  Dice one-half banana pepper.  Slice 2 green onions into one-half inch pieces.  Add squash, banana pepper, and green onion to the spring greens.  Season with salt and pepper.  Add a small amount of red wine to the salad.  Sprinkle generously with extra virgin olive oil.  Add one-half small container of feta cheese to the salad.  Stir well.

3 – Microwave the cod for 6 minutes.

4 – Serve the salad as a first course; then serve the cod hot.  I also served oven fried okra and great Northern beans (for recipes, use the search box on this blog).

–cod inspired by Julia Child’s Mastering the Art of French Cooking; salad original.

BACON – FLAVORED CHICKEN TOPPED BY GREEN ONIONS AND WITH MUSHROOMS – TARRAGON – GARLIC IN WHITE WINE – BRANDY SAUCE / ASPARAGUS WITH LEMON ZEST / BUTTER LETTUCE SALAD WITH CARROTS – TOMATO – YELLOW SQUASH IN SESAME – GINGER DRESSING

–4 chicken tenderloins or breast strips

–Bac’n pieces

–green onions (2 stalks)

–mushrooms (baby bellas, 6 to 8)

–tarragon (fresh if possible)

–white wine (cooking wine is fine)

–brandy (buy a small, inexpensive bottle)

–garlic powder

–asparagus (fresh, 10 stalks)

–lemon zest (lemon peel, bottled)

–salt and pepper

–olive oil

–butter lettuce (one-half package)

–miniature carrots (about a dozen)

–tomato (1, medium, fresh)

–yellow squash (2, small)

–sesame – ginger dressing (I used Paul Newman’s)

1 – Wash and quarter the mushrooms.  Place in a covered baking dish with a little white wine and a little brandy.  Season with salt, pepper, tarragon, garlic powder, and olive oil.  Microwave on high for 3 minutes.  Nestle the chicken amid the mushrooms.  Season with salt, pepper, Bac’n pieces, tarragon, garlic powder, and olive oil.  Cut the green onion stalks into one-half inch pieces.  Sprinkle atop the chicken and mushrooms.  Set aside.

2 – Place the asparagus in a covered baking dish with a little water.  Season with salt, pepper, lemon zest, and olive oil.  Microwave on high for 4 minutes.

3 – Place one-half package of butter lettuce in a mixing bowl.  Slice the miniature carrots into one-fourth inch pieces.  Chop the tomato, and then season with salt and pepper.  Peel and slice the squash into small pieces.  Place all vegetables in bowl with the lettuce.  Season with salt and pepper.  Add sesame – ginger dressing to taste.  Stir well.

4 – Microwave the chicken for 5 and one-half minutes on high.

5 – Serve the salad as a first course.  Then serve the chicken hot, with the asparagus as a side.

–chicken adapted from Julia Child’s Mastering the Art of French Cooking; other recipes original.

CREAMY SALMON PARMESAN WITH MUSHROOMS – ONION – OREGANO IN WHITE WINE SAUCE

–salmon (size of 3 decks of cards, one-half pound)

–Parmesan cheese

–mayonnaise

–yogurt (plain, non-fat)

–mushrooms (baby bellas, 6 to 8)

–sweet onion (one-half, medium)

–white wine (cooking wine is fine)

–oregano (fresh if possible)

1 – Quarter the mushrooms and place in a covered baking dish.  Chop the half onion, and place with the mushrooms.  Season with salt, pepper, oregano, and olive oil.  Add a little white wine.  Microwave on high for 3 minutes.

2 – Nestle the salmon amid the mushrooms and onion.  Season with salt, pepper, oregano, and olive oil.  Sprinkle Parmesan cheese, to taste, on top.  Microwave, covered, for 6 and one-half minutes.

3 – While the salmon is cooking, place 2 tablespoons of mayonnaise and 2 tablespoons of yogurt in a small microwaveable bowl.  Season with salt and pepper.  Stir well.  Microwave, covered, for 45 seconds.

4 – Spoon the creamy sauce on top of the salmon.

5 – Serve the salmon hot.  I also served broccoli, Dutch potatoes, and lentils (for recipes, use the search box on this blog).

–salmon adapted from Julia Child’s Mastering the Art of French Cooking.

THYME – OREGANO – GARLIC TUNA STEAKS WITH TOMATO & ONION IN WHITE WINE SAUCE / RICE PILAF / GREEN PEAS TARRAGON / ASIAN BUTTER LETTUCE SALAD WITH TERIYAKI – SESAME – GINGER – WATER CHESTNUTS

–tuna steaks (2, size of 3 decks of cards, one-half pound)

–tomato (1, medium, chopped)

–sweet onion (one-half, medium)

–white wine (cooking wine is fine)

–thyme and oregano (fresh if possible)

–garlic powder

–parsley (fresh if possible)

–salt and pepper

–olive oil

–rice pilaf (boxed)

–green peas (frozen, steamable package)

–tarragon (fresh if possible)

–bibb lettuce (one-half package)

–teriyaki sauce

–sesame seeds (bottled)

–ginger

–water chestnuts (one-half small can)

–extra virgin olive oil

1 – Chop tomato and onion, and place in a covered baking dish with a little white wine.  Season with salt, pepper, thyme, oregano, garlic powder, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the tuna steaks amid the tomato and onion in the white wine.  Season with salt, pepper, thyme, oregano, garlic powder, and olive oil.  Add one-fourth small can of tomato sauce to the white wine.  Stir gently.  Sprinkle chopped parsley on top.  Set aside.

2 – Place the rice in a covered baking dish.  Add the herb package and stir.  Add 2 and one-fourth cups of water to the dish.  Microwave on high for 18 minutes.  Let sit for at least 5 minutes.

3 – Steam the green peas in the package in the microwave for 4 and one-half minutes.  Let sit briefly, to cool a bit.  Empty into a serving bowl and sprinkle with tarragon, salt, pepper, and a few drops of olive oil.  Keep covered to preserve warmth.

4 – Place one-half package of butter lettuce in a mixing bowl.  Season with teriyaki sauce, ginger, salt, pepper, and sesame seeds.  Add one-half small can of water chestnuts.  Stir well.

5 – Microwave the tuna steaks for 3 and one-half minutes for well-done, less if you desire a rare center.

6 – Serve the Asian salad as a first course.  Then serve the tuna steaks with sauce atop the rice pilaf, with the green peas as a side.

–tuna steaks adapted from Julia Child’s Mastering the Art of French Cooking; other recipes original.

HERBED SPICY SHRIMP & CHICKEN WITH GREEN PEAS – TOMATO – SWEET ONION / RICE PILAF / TRADITIONAL CAESAR SALAD WITH PARMESAN & SEASONED CROUTONS

–4 chicken tenderloins or breast strips

–shrimp (12, thawed from frozen, small, deveined, tail-off, raw)

–green peas (frozen, to be steamed in package)

–tomato (1, medium, vine-ripened, fresh)

–sweet onion (one-half, sliced)

–oregano (fresh if possible)

–mint (fresh if possible)

–lemon zest (lemon peel, bottled)

–garlic powder

–cayenne pepper

–salt and pepper

–olive oil

–rice pilaf (boxed)

–romaine lettuce (half a package)

–Parmesan cheese (shredded)

–seasoned croutons (packaged)

–Caesar salad dressing (I used Paul Newman’s creamy Caesar)

1 – Pour the rice pilaf into a covered baking dish.  Add the herb package and stir.  Add 2 and one-fourth cups of water.  Season with olive oil.  Stir.  Microwave on high for 18 minutes.  Let sit for at least 5 minutes. 

2 – Slice the tomato and one-half sweet onion into small pieces.  Place in a covered baking dish with a little water.  Season with oregano, mint, lemon zest, garlic powder, cayenne pepper, salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Microwave the steamable frozen package of green peas for 4 and one-half minutes.  Place half the peas with the tomato and onion.  Place the chicken on top of the vegetables.  Season with oregano, mint, lemon zest, garlic powder, cayenne pepper, salt, pepper, and olive oil.  Set aside.  Place 12 thawed shrimp in a small bowl with a very little water.  Season with oregano, mint, lemon zest, garlic powder, cayenne pepper, salt, pepper, and olive oil.  Microwave on high for 2 minutes.  Set aside.

3 – Place one-half package of prepared romaine lettuce in a mixing bowl.  Add Parmesan cheese to taste.  Season with salt and pepper.  Add Caesar dressing to taste.  Stir well.  Sprinkle croutons atop the salad.

4 – Microwave the chicken for 8 minutes.  When finished, pour the shrimp on top. 

5 – Serve the Caesar salad as a first course.  Serve the chicken and shrimp with vegetables atop the rice pilaf.   

–chicken and shrimp recipe adapted from Edward Giobbi’s Italian Family Cooking; other recipes original.

COD WITH ITALIAN PARSLEY AND LEMON ZEST & JUICE SPRINKLED WITH BREADCRUMBS / BROCCOLI FLORETS / PARSLEYED RED POTATOES / BLACK – EYED PEAS IN BROTH WITH GARLIC

–cod (size of 3 decks of cards, one-half pound)

–Italian parsley (fresh if possible)

–lemon zest (lemon peel, bottled)

–lemon juice

–plain breadcrumbs (boxed)

–broccoli (1 head, fresh)

–red potatoes (4, small)

–black-eyed peas (fresh)

–garlic powder (bottled)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place the fresh black-eyed peas in a small cooker with enough chicken broth to cover the peas.  Season with salt, pepper, garlic powder, and olive oil.  Cook for 6 hours on low.  When finished, keep the setting on warm until time for dinner.

2 – Wash and then slice the potatoes, leaving the skin on.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, parsley (chopped), and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place the cod in a plastic bag.  Add a small amount of olive oil.  Then place the cod in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, and lemon zest (lightly).  Sprinkle with plain breadcrumbs.  Add chopped parsley atop the cod.  Set aside.

4 – Cut the florets from a large head of broccoli.  Arrange in a circle in a covered baking dish.  Add a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

5 – Microwave the cod for 6 minutes.

6 – Serve the cod hot, with the peas, potatoes, and broccoli as sides.

–cod inspired by Julia Child; other recipes original.

CHICKEN MARSALA WITH ONION – MUSHROOMS – ASPARAGUS

–4 chicken tenderloins or breast strips

–Marsala wine (cooking wine is fine)

–sweet onion (one-half)

–mushrooms (baby bellas, 6 to 8)

–asparagus (fresh, 8 to 10, long stem)

–thyme (fresh if possible)

–rosemary (fresh if possible)

Slice one-half onion and place in a large, covered baking dish.  Slice the mushrooms and place in the baking dish.  Cut off the ends of the asparagus, leaving the most tender parts.  Add to the baking dish.  Season with salt, pepper, thyme, rosemary, and olive oil.  Add one-quarter cup of Marsala wine.  Microwave on high for 5 minutes.  Place chicken atop the asparagus.  Season with salt, pepper, thyme, rosemary, and olive oil.  Microwave on high for 5 minutes.  Serve hot.

–chicken Marsala adapted from Edward Giobbi’s Italian Family Dining.

PARSLEYED SALMON SALAD WITH ONION & MINT

–salmon (size of 3 decks of cards, one-half pound)

–parsley (fresh if possible)

–mint (fresh if possible)

–sweet onion (one-half, medium)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, parsley, mint, and olive oil.  Microwave on high for 4 and one-half minutes.  Set aside.

2 – Slice one-half sweet onion, and place in a mixing bowl.  Season with salt, pepper, parsley, mint, and olive oil.

3 – Shred the salmon, discarding the skin.  Place the salmon in the mixing bowl with the onion.  Season to taste.  Stir well.  Serve room temperature.

4 – Serve the salmon at room temperature.  I also served bacon – flavored pinto beans with onion, squash casserole, and bacon – flavored bibb lettuce with Caesar dressing.  (Use search box to find recipes.)

–salmon salad adapted from Edward Giobbi’s Italian Family Cooking.

COD & WHIPPED POTATO PUFFS WITH PARMESAN & PARSLEY TOPPED WITH CRUSHED CROUTONS / BUTTER LETTUCE SALAD WITH HONEYED STRAWBERRIES & PECANS AND FETA IN LEMON JUICE & EXTRA VIRGIN OLIVE OIL

–cod (size of 3 decks of cards, one-half pound)

–small buttery Dutch potatoes (6 to 8, to make 1 cup of mashed, cooked potatoes)

–parsley (fresh if possible)

–Parmesan cheese (2 tablespoons)

–salt and pepper

–olive oil

–seasoned croutons (packaged)

–garlic powder (bottled)

–egg (1, whole)

–butter lettuce (one-half package)

–honey

–strawberries (8 to 10, fresh)

–pecans (half a small package)

–lemon juice

–extra virgin olive oil

1 – Rinse and then place the potatoes in a covered baking with a 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When cooled somewhat, place in a food processor and pulse until smooth.  Set aside.  Place the cod in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.  When finished, place the cod in a mixing bowl, and break apart (small pieces).  Add the whipped potatoes to the mixing bowl.  Season with a generous amount of parsley, some salt and pepper, and garlic powder.  Add 2 tablespoons of Parmesan cheese.  Break an egg and place in the bowl.  Stir well.  Place in single-serving microwaveable bowls.  Add 1 cup of croutons to a plastic bag.  Crush by using the back of an ice cream spoon against the kitchen counter.  Then sprinkle the crushed croutons atop the cod-potato.  Set aside.

2 – Place one-half package of butter lettuce salad in a mixing bowl.  Slice the strawberries and place in a separate small bowl.  Add one-half small package of chipped pecans.  Season with honey, generously.  Stir well.  Then add to the lettuce.  Season with salt and pepper.  Add one-third package of feta cheese.  Sprinkle lemon juice and extra virgin olive oil.  Stir.

3 – Microwave the cod-potato puffs on high for 4 minutes.

4 – Serve the cod-potato puffs hot, with the salad as a side.

–cod-potato puffs adapted from Edward Giobbi’s Italian Family Cooking; salad original.

HERBED FLOUNDER WITH TOMATO & RED BELL PEPPER IN WHITE WINE / EGGPLANT SPREAD WITH BASIL & ONION / SPINACH & KALE WITH GARLIC

–2 flounder filets (thawed from frozen)

–tomato (1, medium, fresh, chopped)

–red bell pepper (one-half, medium, chopped)

–white wine (cooking wine is fine)

–garlic powder (bottled)

–rosemary (fresh if possible)

–bay leaves (2, bottled)

–parsley (fresh if possible)

–mint (fresh if possible)

–oregano (fresh if possible)

–basil (fresh if possible)

–salt and pepper

–olive oil

–eggplant (1, medium, fresh)

–Vidalia onion (1, small, chopped fine)

–red wine (cooking wine is fine)

–spinach & kale mix (packaged, fresh)

1 – Wash and pierce the eggplant all around with a fork.  Cook the eggplant in advance, microwaving for 5 minutes on one side, then turning and microwaving for 5 minutes more.  Cool on the kitchen counter or in the refrigerator.  When cool, cut off the stalk, and then slice the eggplant lengthwise, raking out the pulp.  Cut the pulp two ways, horizontally and vertically.  Place in a mixing bowl.  Peel and chop 1 small Vidalia onion into very fine pieces.  Add to the bowl  Season with salt, pepper, basil, red wine, and olive oil.  Stir well.  Keep refrigerated until time for dinner.

2 – Wash and chop the tomato and red bell pepper.  Place in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place the flounder on top of the tomato and pepper.  Season with garlic powder, rosemary, bay leaves, parsley, mint, oregano, basil, salt, pepper, and olive oil.  Set aside.

3 – Place one-half package of spinach and kale mix in a covered baking dish.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the flounder for 6 minutes.

5 – Serve the eggplant spread with crackers as an appetizer.  Then serve the flounder hot, with the spinach-kale as a side.

–flounder adapted from Ed Giobbi’s Italian Family Cooking; eggplant spread from Real Simple; spinach-kale original.

ROSEMARY & PARSLEYED CHICKEN WITH CAULIFLOWER – TOMATO – BLACK OLIVES IN WHITE WINE SAUCE / SPINACH – SPRING MIX SALAD WITH MUSHROOMS – TOMATO – SUMMER SQUASH – FETA IN RED WINE – OLIVE OIL DRESSING

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–parsley (fresh if possible)

–cauliflower (1 head, florets only)

–tomato (divided, 2, small, fresh)

–black olives (sliced, one-half can)

–white wine (cooking wine is fine)

–garlic salt

–salt and pepper

–olive oil

–spinach – spring mix greens (packaged)

–mushrooms (baby bellas, fresh, 6 to 8, sliced)

–summer squash (1, small, fresh)

–red wine (cooking wine is fine)

–feta cheese (one-half small container)

1 – Wash and slice the florets off 1 head of cauliflower.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  Set aside.

2 – In a very large baking dish, place 1 tomato, chopped, and one-half can of sliced black olives in a little white wine.  Season with rosemary, parsley, salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Spoon cooked cauliflower into the dish.  Stir.  Place chicken on top.  Season the chicken with salt, pepper, rosemary, parsley, and olive oil.  Microwave on high for 9 minutes.

3 – Place one-half package of spinach – spring mix in a mixing bowl.  Wash and slice 6 to 8 mushrooms, and add to the bowl.  Chop 1 tomato, season with salt and pepper, and place in the bowl.  Peel and chop 1 summer squash, and place in the bowl.  Add one-half small container of feta cheese.  Season the salad with salt and pepper.  Add one-fourth cup of red wine and, to taste, olive oil.  Stir well.

4 – Serve the salad as a first course, then serve the chicken and cauliflower hot.

–chicken adapted from Ed Giobbi’s Italian Family Cooking; salad original.

SALMON “SPRING ROLLS” (WITHOUT THE ROLL) / BUTTERY LETTUCE WITH STRAWBERRIES – PEARS – WALNUTS – PEANUTS IN HONEY – RED WINE – OLIVE OIL DRESSING

–salmon (size of 3 decks of cards, one-half pound)

–green onions (2 stalks, chopped)

–coriander (bottled)

–ginger (bottled)

–salt and pepper

–olive oil

–sesame seeds (bottled)

–lemon zest (bottled)

–lemon juice

–buttery lettuce (half a package)

–strawberries (6 to 8, halved)

–walnuts (1 handful)

–peanuts (1 small handful)

–honey

–red wine (cooking wine is fine)

–extra virgin olive oil

1 – Place the salmon in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, coriander, ginger, sesame seeds, lemon zest, lemon juice, and olive oil.  Slice the green onion into one-half inch pieces, and place on top.  Set aside.

2 – Place the buttery lettuce in a mixing bowl.  Halve the strawberries and place in bowl.  Add walnuts and peanuts.  Season with salt, pepper, honey, red wine, and extra virgin olive oil.   Stir well.

3 – Microwave the salmon for 4 and one-half minutes.

4 – Serve the salmon hot, with the cold salad as a side.

–salmon adapted from Top 50 Most Delicious Salmon Recipes; salad original.

CHICKEN WITH ROSEMARY & GARLIC IN BROTH / ASPARAGUS WITH LEMON PEEL / SPRING MIX SALAD WITH TOMATO – SUMMER SQUASH – WALNUTS – FETA

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–garlic salt

–chicken broth (non-fat, low sodium)

–asparagus (fresh, 1 bundle)

–lemon peel

–salt and pepper

–olive oil

–spring mix greens (one-half package)

–tomato (1, medium, chopped)

–summer squash (2, small, sliced)

–toasted walnuts (1 handful)

–feta cheese (one-half small container)

–salad dressing (your favorite)

1 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt, pepper, rosemary, garlic salt, and olive oil.  Set aside.

2 – Wash and then place asparagus in a covered baking dish with a little water.  Season with salt, pepper, lemon peel, and olive oil.  Microwave on high for 4 minutes.

3 – Place one-half package of spring greens in a mixing bowl.  Peel and chop the squash and add to the bowl.  Chop the tomato, season with salt and pepper, and then add to the bowl.  Add walnuts and feta cheese to the bowl.  Season with salt and pepper.  Add your favorite salad dressing.

4 – Microwave the chicken for 5 minutes.

5 – Serve the salad as a first course.  Serve the chicken hot, with the asparagus as a side.

–chicken adapted from Italian Family Cooking (author Edward Giobbi); other recipes original.