MEDITERRANEAN WILD SALMON SALAD WITH FETA CHEESE – GRAPE TOMATOES – BLACK OLIVES – RED LEAF LETTUCE – FRESH PARSLEY IN SALAD DRESSING OF RED WINE – EXTRA VIRGIN OLIVE OIL – HONEY DIJON

Mediterraneans don’t eat salmon, but this recipe has all their other ingredients. . .

For 4:

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

–salt and pepper

–extra virgin olive oil

–clam juice (one-eighth cup)

–lemon juice (bottled, 3 squirts)

–feta cheese (broken apart, one-quarter cup)

–grape tomatoes (fresh, 12 to 15)

–black olives (sliced, drained, 1 small can)

–red leaf lettuce (8 large lettuce leaves, broken apart into bite-sized pieces)

–fresh parsley (1 handful, chopped)

Salad dressing:

–one-quarter cup red wine

–one-quarter cup extra virgin olive

–1 tablespoon honey Dijon mustard

1 – Place the salmon fillet 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. 

2 – When finished, let cool but do not refrigerate.  Break apart the salmon into bite-sized pieces, but discard the skin.  Set aside.

3 – In a large salad bowl, place bite-sized pieces of red leaf lettuce.  Top with grape tomatoes, black olives, and feta cheese.  Then add salmon.  Finish with chopped parsley.

4 – For the salad dressing, stir together, briskly, the red wine, olive oil, and honey Dijon.  Serve the dressing on dinner table for individuals to serve themselves.

4 – Serve the salad immediately.

–salmon salad adapted from Les Illagan’s Salmon Recipe Book:  Delightful Salmon Recipes Made Easy for Beginners.

ONE-DISH CHICKEN DINNER WITH CAULIFLOWER FLORETS – DICED ITALIAN TOMATOES – SLICED BLACK OLIVES SEASONED WITH ROSEMARY – MINCED GARLIC – FRESH PARSLEY IN WHITE WINE SAUCE

These flavors meld very well. . .

For 4:

–organic chicken tenderloins (6)

–cauliflower florets (from 1 headI)

–diced tomatoes (1 can, do not drain)

–sliced black olives (1 small can, drained)

–rosemary (1 tablespoon)

–minced garlic (bottled, 1 tablespoon)

–fresh parsley (1 handful, chopped)

–white wine (one-half cup)

–salt and pepper

–extra virgin olive oil

1 – Place the cauliflower, tomatoes, black olives, and white wine in a large, covered baking dish.  Season with salt and pepper (to taste), rosemary, minced garlic, and chopped fresh parsley.  Gently fold all together.  Sprinkle with a few drops of olive oil.  Microwave on high for 10 minutes.

2 – Place the chicken on top, partially submerged.  Season with salt, pepper, rosemary, parsley, and olive oil.  Microwave on high for 7 minutes.  When finished check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken, vegetables, and sauce hot.

–chicken dish adapted from Edward Giobbi’s Italian Family Cooking.

MISSISSIPPI CATFISH WITH A SAUCE OF PUREED TOMATOES – CHOPPED GREEN ONIONS – MINCED GARLIC – RED BELL PEPPER – BLACK OLIVES – WHITE WINE ATOP SLICED RED POTATOES

A recipe for liking catfish when they are not fried. . .

–4 fillets of catfish (medium size)

–pureed tomatoes (1 can, drained)

–chopped green onions (3 stalks, chopped)

–minced garlic (1 tablespoon, bottled)

–red bell pepper (one-half, fresh, medium, sliced)

–black olives (1 small can, drained, sliced)

–white wine (one-quarter cup)

–sliced potatoes (5 or 6 small, cut to bite-sized)

–salt and pepper

–extra virgin olive oil (organic, if possible)

1 – Place the potatoes in 1 inch of water in a covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 15 minutes (for very tender potatoes).  When finished, keep covered to preserve warmth.

2 – Place the tomatoes, minced garlic, and white wine in a large, covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Stir well.  Microwave on high for 3 minutes.  Nestle the catfish in 1 layer amid the sauce.  Season with salt, pepper, and a few drops of olive oil.  Sprinkle black olives and green onions on top.  Microwave on high for 8 minutes.  When finished, check a center piece to be sure that it flakes and is done.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the catfish and sauce hot, atop the potatoes.

–catfish (this recipe was intended for catfish) adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

A Company Dinner for 4:  SPICY ATLANTIC COD WITH BROCCOLI FLORETS & BLACK OLIVES SEASONED WITH OREGANO – MINCED GARLIC – CAYENNE IN WHITE WINE SAUCE WITH A SIDE OF BOILED RED POTATOES

Almost a one-dish dinner, easy and delicious. . .

For 4:

–Atlantic (wild) cod (size of 4 decks of cards, 1 pound)

–broccoli florets (from 2 heads of broccoli, fresh)

–black olives (sliced, 1 small can, drained)

–oregano (1 tablespoon, dried, bottled)

–minced garlic (1 tablespoon, bottled)

–cayenne pepper (to taste, about 1 teaspoon)

–white wine (one-third cup)

–salt and pepper

–extra virgin olive oil (organic if possible)

–red potatoes (8 to 10, cut bite-sized)

1 – Place bite-sized, cut, red potatoes in a covered baking dish.  Add 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

2 – Place the broccoli florets around a large, covered, baking dish.  Add white wine.  Add cod in the center of the baking dish.  Season cod and broccoli with salt, pepper, oregano, minced garlic, and cayenne pepper.  Sprinkle black olives on top.  Finish with a few drops of extra virgin olive oil.

3 – Microwave the cod for 12 minutes on high.  Cod is done when it begins to break apart.

4 – Serve the cod and broccoli hot, with the potatoes as a side.

–menu and recipes inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

A Simple Dinner: CHICKEN ROSEMARY WITH BLACK OLIVES & GREEN ONIONS IN APPLE JUICE SAUCE

Note:  I questioned whether these ingredients would work together well, but indeed they did.

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 1 tablespoon)

–black olives (sliced, 1 small can, drained)

–green onions (2 stalks, chopped)

–apple juice (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the apple juice.  Season with salt, pepper, rosemary, and olive oil.  Top with black olives and green onion.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

2 – Serve the chicken hot.

–chicken inspired by Edward Giobbi’s Italian Family Cooking.

BAKED COD & BROCCOLI WITH MINCED GARLIC & SLICED BLACK OLIVES IN CLAM JUICE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–broccoli (2 heads, florets and stems only, fresh)

–garlic (minced, in a jar, 2 tablespoons)

–black olives (1 small can, do NOT drain)

–clam juice (bottled, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the broccoli around the edge of a large baking dish.  Season with salt, pepper, and olive oil.  Place the cod in the center.  Season with salt, pepper, minced garlic, and olive oil.  Pour in the clam juice.

2 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and broccoli hot.

–recipe adapted from Edward Giobbi’s Pleasures of the Good Earth.

CHILLED SHRIMP SALAD WITH SLICED BLACK OLIVES – EGG OMELET – FETA CHEESE – FRESH TOMATO – ICEBERG LETTUCE – CHICKPEAS DRIZZLED BY SESAME SAUCE WITH LEMON JUICE & MINCED GARLIC

Note:  Assemble the salad on 2 dinner plates and serve. 

For 2:

–shrimp (30 small, thawed from frozen, tail-off, shelled, deveined)

–black olives (sliced, 1 small can, drained)

–eggs (2)

–olive oil (drop or 2)

–milk (dairy, almond, or soy, 1 tablespoon)

–feta cheese (one-quarter cup, broken)

–tomato (fresh, 1, medium, cut into 4 slices)

–iceberg lettuce (broken, 2 handfuls)

–chickpeas (one-half can, rinsed and drained)

–sesame sauce (bottled, 5 tablespoons)

–lemon juice (3 tablespoons)

–garlic (minced, in a jar, 1 tablespoon)

–salt and pepper

1 – Place 2 eggs in a small covered baking dish.  Season with salt and pepper.  Add 1 tablespoon of milk and a drop or two of olive oil.  Stir briskly.  Microwave on high for 2 minutes.  When finished, divide the egg into 2 parts, and place 1 part in the center of each dinner plate.

2 – Rinse and place the thawed shrimp in a covered baking dish.  Add one-eighth cup of water, but no seasoning.  Microwave on high for 3 minutes.  When finished, drain and place the shrimp in the refrigerator to cool while preparing the rest of the salad.

3 – Fan the other food around the egg:  sliced tomato (2 slices each plate) topped by feta cheese, black olives (one-half can each plate), chickpeas (one-quarter can each plate), iceberg lettuce (1 handful each plate), and shrimp (15 per plate).   

4 – In a small mixing bowl, place sesame dressing, lemon juice, minced garlic, and one-eighth cup of water.  Stir well.

5 – Serve the prepared dinner plates with the sesame dressing drizzled on top.

–salad adapted from Real Simple magazine.

WARM COD SALAD WITH BLACK OLIVES – ONION – OREGANO – PARSLEY – CAYENNE – EXTRA VIRGIN OLIVE OIL & COOKED IN CLAM JUICE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–black olives (sliced, 1 small can, drained)

–onion (medium, one-half, sliced)

–oregano (bottled, 1 tablespoon)

–parsley (flat-leaved, 1 handful, chopped)

–cayenne pepper (one-quarter teaspoon, bottled)

–salt and pepper

–extra virgin olive oil

–clam juice (one-eighth cup, bottled)

1 – Place the cod in a covered baking dish with the clam juice.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 7 minutes.  When finished, transfer the cod (but not the clam juice) to another dish.  Break into chunks.  Gently stir in black olives, one-half sliced onion, parsley, and extra virgin olive oil to taste.  Sprinkle oregano and cayenne pepper on top. 

2 – Serve the cod salad room temperature.

–cod salad adapted from Edward Giobbi’s Pleasures of the Good Earth.

CHICKEN GRECIAN SUPREME WITH OREGANO – FETA – SLICED ONION – BLACK OLIVES – MINCED GARLIC – FRESH TOMATO – ORANGE ZEST – OLIVE OIL IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–oregano (1 teaspoon, bottled)

–feta cheese (one-eighth cup)

–onion (one-half, medium, sliced)

–black olives (half a small can, drained)

–minced garlic (in a jar, 1 tablespoon)

–tomato (fresh, 1, small, chopped)

–orange zest (1 teaspoon, bottled)

–olive oil

–salt and pepper

–white wine (one-quarter cup)

1 – Place the chicken in a covered baking dish with the white wine.  Season the chicken with salt, pepper, oregano, and orange zest.  Place sliced onions, black olives, minced garlic, and chopped tomato on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 8 minutes.

3 – Serve the chicken and vegetables hot.

–chicken adapted from Nick’s Bistro, recipe for Greek chicken (from the web).

ONE – DISH SPICY OREGANO COD WITH POTATOES – ONION – TOMATOES – CAPERS – BLACK OLIVES – MINCED GARLIC IN WHITE WINE SAUCE

–cod (size of 4 decks of cards, 1 pound)

–cayenne pepper

–oregano (fresh if possible)

–potatoes (red, sliced, 2 medium, sliced)

–tomatoes (vine-ripened if possible, 2 medium, chopped)

–onion (one-half, medium)

–capers (about 12)

–black olives (1 small can, drained)

–garlic (minced, 1 heaping tablespoon)

–white wine

–salt and pepper

–olive oil

1 – Slice 2 medium-size potatoes, and place in a covered baking dish with a little white wine.  Chop one-half medium onion, and place in the dish.  Season with salt, pepper, cayenne pepper, oregano, and olive oil.  Microwave on high for 10 minutes.

2 – Chop 2 medium tomatoes.  Season with salt, pepper, cayenne pepper, and oregano.  Place in the baking with the potatoes and onion.   Add 1 heaping tablespoon of minced garlic.  Stir.  Microwave on high for 5 minutes.

3 – Place the cod in the sauce.  Season with salt, pepper, cayenne pepper, oregano, and olive oil.  Sprinkle about 12 capers on top.  Drain a can of black olives, and also sprinkle on top.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.

4 – Serve the cod and sauce hot, as a one-dish dinner.

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