STEAMED RED SNAPPER WRAPPED IN RED LEAF LETTUCE – SEASONED WITH CORIANDER & MINCED GARLIC IN A LEMON – CLAM JUICE SAUCE WITH A CHILLED & PUREED DIPPING SAUCE OF ALMONDS – CAPERS – ITALIAN TOMATOES – GREEN OLIVES – YELLOW ONION – EXTRA VIRGIN OLIVE OIL

Designed for red snapper, but any white fish will work. . .

For 2:

–fillet of red snapper (size of 2 decks of cards, one-half pound)

–red leaf lettuce (2 large leaves, fresh)

–coriander (dried, 1 tablespoon, bottled)

–minced garlic (bottled, 1 tablespoon)

–lemon juice (bottled, 3 squirts)

–clam juice (for steaming, one-eighth cup)

–salt and pepper

–extra virgin olive oil

Dipping sauce (chilled):

–almonds (15, roasted are best)

–capers (drained, 2 tablespoons, bottled)

–Italian tomatoes (packaged, one-eighth cup; or marinara sauce, bottled)

–green olives (no pimento; 5 or 6, bottled)

–yellow onion (to taste, but at least 3 tablespoons, chopped, packaged)

–extra virgin olive oil (1 tablespoon, bottled)

–salt and pepper (to taste)

1 – Prepare the side sauce in advance in order to let the flavors blend.  Place almond, capers, Italian tomatoes (or marinara sauce), green olives, yellow onion, and extra virgin olive oil in a food processor.  Pulse until minced (will be lumpy).  Season with salt and pepper to taste.  Refrigerate at least 1 hour before dinner.

2 – For fish, place a large lettuce leaf in the bottom of a covered baking dish.  Place fish on top.  Squirt with lemon juice.  Add clam juice.  Season with salt, pepper (to taste), coriander, and minced garlic.  Place a second large lettuce leaf on top.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 4 minutes.  Fish is done if it flakes easily, though red snapper is firmer than many other white fish.

4 – Serve the red snapper with wilted lettuce leaves hot, with the  chilled dipping sauce on the side.

–red snapper and sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

A Simple Dinner:  CHICKEN ALMOND CRUNCH

Children will love this as finger food. . .

For 2:

–4 chicken tenderloins (organic)

–crushed almonds (25 to 50 roasted, salted almonds, ground in a food processor)

–extra virgin olive oil

–salt and pepper

1 – Place the chicken tenders in a plastic bag.  Season with salt and pepper.  Add 3 tablespoons extra virgin olive oil.  Coat the chicken with the olive oil.

2 – Place ground almonds on a large plate.  One by one, press the chicken tenders into the crushed almonds.  Then place in a covered baking dish.  Do not let the chicken tenders touch each other, and do NOT add water.

3 – Microwave for 4 minutes on high.  Chicken will be crispy and slightly overcooked, best for finger food.

4 – Serve the chicken almond crunch hot, but it is also good cold, right out of the refrigerator as leftovers.

–recipe original.

HONEY – GLAZED & SPICY WILD SALMON FILET TOPPED WITH SRIRACHA – DICED RED BELL PEPPER – CHOPPED GREEN ONIONS IN A LEMON – CLAM JUICE SAUCE

Almost too pretty to eat, but do it anyway. . .

For 2:

–wild salmon filet (size of 2 decks of cards, one-half pound)

–honey (3 tablespoons, bottled; be sparing)

–sriracha sauce (3 tablespoons, bottled, placed in ribbons across the salmon)

–red bell pepper (one-quarter pepper, diced, fresh)

–green onions (ready – prepared, one-quarter cup; or 3 stalks, chopped, fresh)

–lemon juice (bottled, 3 squirts)

–clam juice (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place salmon in a covered baking dish.  Squirt with lemon juice, and then add clam juice.  Season with salt and pepper.  Drizzle honey and sriracha sauce on top.  Finish with red bell pepper, green onions, and extra virgin olive oil.

2 – Microwave on high for 4 minutes.

3 – Serve the salmon fillet hot.

–recipe inspired by C. Mabry, chef.

ORGANIC CHICKEN GARLIC – ROSEMARY TOPPED BY GREEN ONIONS WITH BABY DUTCH POTATOES IN A SAUCE OF WHITE WINE & CHICKEN BONE BROTH

Flavorful. . .and quintecential Edward Giobbi. . .

For 2:

–4 organic chicken tenderloins

–minced garlic (bottled, 1 tablespoon)

–rosemary (dried, 1 tablespoon, bottled)

–green onions (fresh, ready-prepared, one-quarter cup; or 3 stalks, chopped)

–baby Dutch potatoes (6 to 8, halved, packaged)

–white wine (one-eighth cup)

–chicken bone broth (low sodium, non-fat, packaged, one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Wash and then halve the potatoes.  Place in a large, covered baking dish.  Add white wine and chicken bone broth.  Season with salt, pepper, rosemary, minced garlic, and extra virgin olive oil.  Microwave on high for 8 minutes.

2 – Nestle the chicken tenderloins in the sauce with the potatoes.  Season with salt, pepper, and extra virgin olive oil.  Spoon sauce ove the chicken.  Top with green onions.  Microwave on high for 5 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken and potatoes, with sauce, hot.

–recipe adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

BAKED WILD COD WITH MINCED GARLIC – GREEN ONIONS – ROSEMARY IN LEMON & CLAM JUICE SAUCE AND SERVED WITH BROCCOLI FLORETS AND A SLOW COOKER SIDE OF NAVY BEANS SEASONED WITH MINCED GARLIC – GREEN ONIONS – ROSEMARY – FAUX BACON

An especially good recipe for slow cooker beans. . .on the MIND diet. . .

For 2:

–wild cod (size of 2 decks of cards, one-half pound)

–minced garlic (2 tablespoons, bottled, divided)

–green onions (one-third cup, divided, purchased ready cut)

–rosemary (2 tablespoons, bottled, divided)

–lemon juice (bottled, 2 squirts)

–clam juice (one-eighth cup, bottled)

–broccoli (florets, and stems, if desired, from 1 head, fresh)

–navy beans (1 cup, dried; submerge in 3 and one-half cups water overnight)

–Bac-n pieces (2 tablespoons, faux bacon, soy, bottled)

–extra virgin olive oil

1 – After the navy beans have soaked overnight, place in a slow cooker.  Add chicken bone broth just to the top of the beans.  Season with 1 tablespoon minced garlic, 1 tablespoon rosemary, one-sixth cup green onions, salt, pepper, and extra virgin olive oil to taste.  Cook on low for 5 and one-half hours.  Place setting on warm until dinnertime.

2 – Place the cod in a covered baking dish.  Add lemon juice and clam juice.  Season with salt, pepper, and olive oil.  Top with rosemary, green onions, and minced garlic.  Set aside.

3 – Cut the florets (and stems, if desired) from 1 head of broccoli.  Season with salt, pepper, and olive oil.  Top with rosemary, green onions, and minced garlic.  Microwave on high for 4 and one-half minutes, less if crisper broccoli is desired.

4 – Microwave the cod for 6 minutes.

5 – Serve the cod hot, with sides of beans and broccoli.

–adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

One-Dish Dinner for 2:  ORGANIC CHICKEN TENDERS WITH BROCCOLI FLORETS & BABY DUTCH POTATOES IN A MINCED GARLIC & SRIRACHA – SPICED SAUCE OF WHITE WINE & CHICKEN BONE BROTH

All-in-one makes for easy cooking and quick clean-up.  Also tasty!

For 2:

–4 chicken tenderloins (organic, if possible)

–broccoli florets (from 2 heads, fresh)

–baby Dutch potatoes (8 to 10 small potatoes, halved)

–minced garlic (1 tablespoon, bottled)

–sriracha sauce (one-quarter cup, bottled)

–white wine (one-eighth cup)

–chicken bone broth (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Cut each potato in half, and place in a large, covered baking dish.  Add white wine and chicken bone broth.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 8 minutes.

2 – While potatoes are cooking, cut the florets off 2 heads of broccoli.  Then set aside.

3 – When potatoes have cooked, place the chicken tenders in the middle of the baking dish, each separated from the other.  Add florets around the side.

4 – Season with minced garlic, salt, pepper, and extra virgin olive oil.  Drizzle sriracha sauce over the entire entrée.

5 – Microwave on high for 9 minutes.  When finished, check a center piece of chicken for doneness.  If not cooked, replace in the microwave for 1 additional minute.

6 – Serve the chicken, potatoes, and broccoli hot, spooning the sauce on top.

–recipe adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

BAKED WILD SALMON IN LEMON – CLAM JUICE AND SERVED WITH A CHILLED SAUCE OF PARSLEY – FRESH GARLIC – MINT – EXTRA VIRGIN OLIVE OIL – BLUSH WINE VINAIGRETTE

My husband says this is company-worthy. . .recipe can be doubled. . .

For 2:

–wild salmon (size of 2 decks of cards, one-half pound)

–lemon juice (bottled, 3 squirts)

–clam juice (bottled, one-eighth cup)

–parsley (fresh, 1 handful, minced)

–garlic (bottled, minced, 1 tablespoon)

–mint (bottled, 1 tablespoon, dried)

–blush wine vinaigrette (one-third cup, bottled)

–salt and pepper

–extra virgin olive oil (4 tablespoons, divided)

1 – Place the salmon in a covered baking dish.  Add clam juice.  Sprinkle with lemon juice.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 3 minutes.  (Will be slightly undercooked, which is preferable for good salmon.)

2 – Place minced parsley, minced garlic, mint, blush wine vinaigrette, and extra virgin olive oil in a food processor.  Pulse until pureed.  Serve separately on the table.

3 – Serve the salmon hot, with the sauce on the side.

–sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

BAKED WILD COD IN LEMON & CLAM JUICE SERVED WITH CHILLED & PUREED MUSTARD RELISH OF DIJON – HONEY – PARSLEY – CAPERS – LEMON – EXTRA VIRGIN OLIVE OIL

An easy and good zing with cod. . .

For 2:

–cod (size of 2 decks of cards, one-half pound)

–clam juice (bottled, one-eighth cup)

–lemon juice (bottled, 3 squirts)

–Dijon mustard (bottled, 4 tablespoons)

–honey (bottled, 2 tablespoons)

–parsley (fresh, 1 handful, minced)

–capers (bottled, 4 tablespoons)

–lemon juice (bottled, 1 tablespoon)

–extra virgin olive oil (2 tablespoons)

1 – Place cod in a covered baking dish.  Add clam juice and sprinkle with lemon juice.  Season with salt, pepper, and a few drops of extra virgin olive oil.  Microwave on high for 6 minutes.  (Cod is done when it begins to break apart.)

2 – While cod is baking, add Dijon mustard, honey, minced parsley, capers, lemon juice, and extra virgin olive oil to a food processor.  Pulse until minced.

3 – Serve the cod hot, with the relish beside the cod, chilled.

–relish adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

SPICY WILD ATLANTIC COD TOPPED BY GREEN ONIONS WITH A SAUCE OF HOISIN – SRIRACHA – LEMON – CLAM JUICE

The hoisin and sriracha flavors blend well.  This is such a pretty dish. . .

For 2:

–wild cod (size of 2 decks of cards, one-half pound)

–green onions (3 stalks, chopped, fresh)

–hoisin sauce (bottled, 3 tablespoons)

–sriracha sauce (bottled, 2 tablespoons)

–clam juice (one-eighth cup)

–lemon juice (3 squirts, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Squirt the cod with lemon juice (3 squirts).  Add the clam juice.  Season with salt and pepper.  Place ribbons of hoisin and sriracha sauce up and down the cod.  Top with green onions and a few drops of extra virgin olive oil.

2 – Microwave on high for 6 and one-half minutes.

3 – Serve the cod hot.

–recipe inspired by C. Mabry, chef.

A Holiday Dinner for 2:  POACHED WILD SALMON FILLET TOPPED WITH GREEN ONIONS AND IN GARLIC LEMON BUTTER – WHITE WINE – CLAM JUICE SAUCE AND SERVED WITH BABY DUTCH POTATOES & GARLIC BROCCOLI

The baked salmon recipe that inspired this poached version got five out of five stars from 19 cooks, and the chef says she serves it twice a week. . .

For 2:

–wild salmon fillet (size of 2 decks of cards, one-half pound)

–minced garlic (1 tablespoon, bottled)

–lemon juice (3 squirts, bottled)

–Smart Balance margarine (3 tablespoons, heart-healthy)

–white wine (3 tablespoons)

–water (tap, one-quarter cup)

–clam juice (one-quarter cup, bottled)

–baby Dutch potatoes (6 to 8, halved)

–broccoli (1 head, florets and stems only, cut apart, fresh)

–salt and pepper

–extra virgin olive oil

–green onions (chopped, packaged, 3 tablespoons, fresh)

1 – Place margarine, white wine, water, and clam juice in a large, covered, baking dish.  Add the halved potatoes.  Season with salt, pepper, minced garlic, and a few drops of olive oil.  Stir.  Microwave on high for 8 minutes.

2 – Place the salmon, almost submerged in the sauce.  Season with salt and pepper.  Spoon some of the sauce over the salmon.  Drop the green onions on top.

3 – Microwave on high for 3 minutes.  (Salmon is best if slightly undercooked, making it flaky.)

4 – Serve the salmon and potatoes, hot, with broccoli seasoned with minced garlic and extra virgin olive oil.

–inspired by Café Delites cooking blog, chef Karina.