A Simple Dinner:  SMOKED SALMON NATURALLY WITH CHILLED SALAD OF AVOCADO – FRESH BASIL TOMATO – FETA IN BALSAMIC & EXTRA VIRGIN OLIVE OIL DRESSING

For 2:

–smoked salmon (packaged, ready-prepared)

–avocado (1, sliced)

–tomato (fresh, medium, sliced)

–feta cheese

–balsamic vinegar (bottled)

–extra virgin olive oil

–basil (fresh if possible)

–salt and pepper

1 – Slice the smoked salmon into two pieces.  That’s all to do!

2 – Cut apart an avocado and discard the pit.  Slice in horizontal strips, and place on a serving plate.  Slice a medium fresh tomato, and add to the plate.  Season with salt, pepper, and basil.  Sprinkle feta cheese over the avocado and tomato.  Season with balsamic vinegar and extra virgin olive oil.

3 – Serve the smoked salmon with the salad as a side.

–menu and salad original.

BASIL – TOMATO SALMON WITH TARRAGON – CHIVES – LEMON ZEST – CAYENNE IN MARINARA – ONION – SHERRY SAUCE

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

–basil (fresh)

–tarragon, chives, lemon zest, cayenne pepper

–lemon juice (bottled)

–marinara sauce with basil (I used Newman’s Own)

–onion (one-half, sliced)

–sherry (cooking sherry is fine)

–salt and pepper

–olive oil

1 – Slice half an onion and place in a covered baking dish.  Add one-third bottle of marinara sauce/basil to the dish, along with a very small amount of sherry.  Stir.  Add a few drops of olive oil.  Microwave on high for 3 minutes.

2 – Place the salmon in the sauce/onions.  Drench in lemon juice.  Season with salt, pepper, fresh basil, tarragon, chives, lemon zest, and cayenne pepper (optional).  Add a few drops of olive oil.

3 – Microwave on high for 6 minutes (more because of the sauce).

4 – Serve the salmon and sauce hot, atop pasta if desired (recipe, see search box on this blog).

–salmon adapted from Wolfgang Puck’s web site.

MINT CHICKEN & ROMAINE SALAD WITH FRESH PEACH & VIDALIA ONION IN LIME – BALSAMIC – OLIVE OIL SAUCE

–4 chicken tenderloins or breast strips

–mint (fresh if possible)

–romaine lettuce

–peach (fresh, 1, medium)

–Vidalia onion (one-half)

–lime juice (bottled)

–balsamic vinegar

–extra virgin olive oil

1 – Place one-third cup of extra virgin olive oil in a small mixing bowl.  Add one-half sliced Vidalia onion.  Season the sauce with 2 tablespoons of lime juice and mint (to taste).  Add a few drops of balsamic vinegar.

2 – Place the chicken in a covered baking dish with a little water.  Pour one-half of the sauce on top of the chicken.  Microwave on high for 5 minutes.

3 – Wash and dry 6 leaves of romaine hearts.  Place in a large mixing bowl.  Peel and chop 1 fresh peach.  Add the remaining sauce, and stir well.  If necessary, add additional extra virgin olive oil and balsamic vinegar.

4 – Serve the chicken hot, with the salad as a side.  I also served lima beans and squash with onions and Bac’n pieces (recipes, see the search box).

–chicken and salad adapted from Real Simple magazine.

LEMON CHICKEN SALAD WITH CORIANDER – ONION – TOMATO & SEASONED WITH EXTRA VIRGIN OLIVE OIL

–4 chicken tenderloins or breast strips

–lemon juice

–coriander (fresh if possible)

–onion (one-half, medium)

–Roma tomato (1, chopped)

–salt and pepper

–extra virgin olive oil

–olive oil (classic)

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil (classic).  Microwave on high for 5 minutes.  Set aside to cool.

2 – Slice half an onion, and place in a mixing bowl.  Chop 1 Roma tomato, season with salt, pepper, and coriander, and place in the bowl.  Squirt, to taste, lemon juice in the bowl.  Mince the chicken with a sharp knife, and add to the bowl.  Add extra virgin olive oil to taste.  Add more salt, pepper, and coriander if desired.  Stir, gently, but well.  Refrigerate until time for dinner.

3 – Serve the chicken salad cold, on an iceberg lettuce leaf.  I also served oven fried okra, lentil soup, and broccoli (recipes, see the search box).

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

PARSLEYED & BREADED GARLIC COD WITH MUSHROOMS IN BRANDY – WHITE WINE – BROTH SAUCE / CUT GREEN BEANS WITH PARMESAN / ROSEMARY GREAT NORTHERN BEAN SOUP WITH CAYENNE & BAY LEAVES ATOP GARLIC BREAD / BUTTERY LETTUCE SALAD WITH BLUEBERRIES – WALNUTS – PARMESAN IN BALSAMIC VINEGAR – EXTRA VIRGIN OLIVE OIL DRESSING  

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

–mushrooms (baby bellas, 6 to 8, sliced

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

–parsley (fresh if possible)

–brandy (purchase a small, inexpensive bottle)

–chicken broth (non-fat, low sodium)

–plain breadcrumbs

–great Northern beans (dried; soak overnight)

–cayenne pepper

–rosemary (fresh if possible)

–garlic powder

–bay leaves

–garlic bread seasoned with olive oil

–cut green beans (frozen)

–Parmesan cheese

–buttery lettuce (half a package)

–blueberries (2 handfuls)

–walnuts (1 handful)

–balsamic vinegar

–extra virgin olive oil

1 – Place two thirds cup of great Northern beans in a slow cooker.  Add chicken broth to one-half inch above the beans.  Season with rosemary, 2 bay leaves, cayenne pepper, salt, pepper, and olive oil.  Cook on low for 6 hours.  When finished, keep setting on warm until just before time to serve the soup.  (There is more preparation; see below.)

2 – Place sliced mushrooms in a covered baking dish with a small amount of brandy, white wine, and chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place cod atop the mushrooms.  Season with salt, pepper, and olive oil.  Sprinkle a small amount of plain breadcrumbs on top.  Add parsley as a garnish, plus a few more drops of olive oil.  Set aside.

3 – Place buttery lettuce, 2 handfuls of blueberries, 2 handful of walnuts, and a little Parmesan cheese in a mixing bowl.  Add balsamic vinegar and extra virgin olive oil to taste.  Stir well.

4 – Place 4 handfuls of cut green beans in a covered baking dish.  Season with salt, pepper, and olive oil.  Sprinkle Parmesan cheese on top.  Microwave for 5 minutes on high.

5 – Take one-half beans from the slow cooker with a slotted spoon, placing the beans in a food processor.  Pulse until smooth.  Then add back to the slow cooker, just prior to serving.  Stir well.

6 – Prepare 2 slices of garlic bread with a generous sprinkling of garlic powder and a sprinkling of olive oil.  Microwave on high for 40 seconds.  Break apart the bread and place in the bottom of bowls intended for the soup.  Serve the soup atop the garlic bread.

7 – Microwave the cod for 6 minutes on high.

8 – Serve the salad as a first course, the soup as a second, and the cod, hot, with green beans as a third course.

–cod and bean soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

COLD HERBED SALMON WITH FETA MAYONNAISE / FRENCH BALSAMIC POTATO SALAD WITH WHITE WINE – TARRAGON – GREEN ONION – OLIVE OIL / TOMATO SLICES WITH SWEET PICKLE RELISH & GREEN OLIVES

Note: Prepare ahead of time.

 

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

–herbs de provence (bottled; tarragon, marjoram, basil, oregano, basil)

–potatoes (5, small, red)

–white wine (cooking wine is fine)

–tarragon (bottled)

–green onion (3 stalks)

–extra virgin olive oil

–mayonnaise

–lemon juice

–capers (bottled)

–feta cheese (half a small package)

–salt and pepper

–balsamic vinegar

–tomato (sliced, fresh, large)

–pickle relish

–green olives

 

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, and herbs de provence.  Microwave for 4 and one-half minutes on high.  When finished, let cool, and then place in refrigerator until time for dinner.

2 – Place 4 tablespoons of mayonnaise in a small mixing bowl.  Season with lemon juice, salt, and pepper.  Add about 12 capers.  Pour in the feta cheese.  Stir.  Refrigerator until time to serve.

3 – Slice the potatoes one-quarter inch thick.  Place in a covered baking dish with 1 inch of water.  Season with salt and pepper.  Microwave for 15 minutes on high.  Let cool.  Drain water.  Add 1 inch of white wine.  Sprinkle with tarragon, salt, and pepper.  Cut green onion into one-half inch pieces, and add to the potatoes.  Sprinkle balsamic vinegar over the potatoes, and sprinkle extra virgin olive oil also.  Stir gently.  Do not refrigerate.  Serve room temperature.

4 – Slice the large tomato into thick slices.  Season with salt and pepper.  Arrange on a plate.  Place sweet pickle relish in the center of each slice of tomato.  Drop green olives around the plate.

5 – Place a tablespoon of the feta mayonnaise in the center of each portion of salmon.

6 – Serve the salmon cold, with the feta mayonnaise on top.  Serve with room-temperature potato salad and cold tomato slices.

–salmon and tomatoes adapted from Instant Gourmet; French potato salad adapted from a recipe of a friend in Shakopee, Minnesota.