LEMON & DILL SALMON SPRINKLED WITH TOASTED WALNUTS & BREADCRUMBS IN DIJON – MAYO – CLAM JUICE

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

–lemon juice

–dill

–toasted walnuts

–breadcrumbs (boxed)

–Dijon mustard

–mayonnaise

–salt and pepper

–clam juice

1 – Place the salmon in a covered baking dish with a little clam juice.  Drench the salmon in lemon juice.  Season with salt, pepper, and dill.  Sprinkle a few breadcrumbs on top.  Drop toasted walnuts on top of the salmon.  In a small mixing bowl, place 2 tablespoons of mayonnaise and 1 teaspoon of Dijon mustard.  Stir well.  Pour this sauce over the salmon.  Microwave on high for 5 and one-half minutes.

2 – Serve the salmon hot.

–adapted from the California walnuts web site.

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ENTRÉE SALAD WITH CHICKEN – PEACHES – ROMAINE – TOASTED WALNUTS IN HOMEMADE SESAME SEED DRESSING

–4 chicken tenderloins or breast strips

–peaches (2, fresh)

–heart romaine lettuce (6 leaves)

–toasted walnuts (2 handfuls; microwave one-half medium package on high for 2 minutes; stir; then microwave on high for 2 minutes more)

–salt and pepper

–olive oil

Sesame seed dressing:

–honey

–balsamic vinegar

–extra virgin olive oil (or sesame oil)

–garlic powder

–lemon juice

–sesame seeds (bottled)

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave the chicken on high for 5 minutes.  Then cut into bite-sized pieces.  Place in a mixing bowl with 6 broken-apart leaves of heart romaine lettuce.  Add 2 handfuls of toasted walnuts.  Peel 2 fresh peaches and cut into bite-sized pieces; add to the mixing bowl.  Set aside.

2 – To make a small amount of sesame seed salad dressing, add one-eighth cup of honey to a measuring cup.  Then add one-eighth cup of balsamic vinegar to the cup.  Add one-fourth cup of extra virgin olive oil to the cup.  Season with garlic powder and 1 tablespoon of lemon juice.  Add sesame seeds to taste.  Stir well.

3 – Pour the dressing over the salad and stir well.

4 – Serve the salad as an entrée.

–chicken salad adapted from allrecipes.com; sesame dressing adapted from food.com web site.

COD PESTO WITH GREEN PEAS & ONION IN WHITE WINE / RED POTATOES / SPINACH SALAD WITH STRAWBERRIES – HONEY – TOASTED WALNUTS IN RED WINE & EXTRA VIRGIN OLIVE OIL DRESSING

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

–pesto sauce (traditional type of basil & garlic in olive oil)

–green peas (one-half package, frozen)

–onion (one-half, medium, sliced)

–white wine

–red potatoes (2, small, peel left on)

–spinach (one-third package, fresh)

–strawberries (6 to 8, sliced, fresh)

–honey

–toasted walnuts (1 handful; toast half a large package on high in microwave for 2 minutes; stir; then microwave 2 minutes more)

–red wine

–extra virgin olive oil

–olive oil

–salt and pepper

1 – Place one-third package of fresh spinach in a mixing bowl.  Add 6 to 8 sliced strawberries and 1 handful of toasted walnuts.  Season with pepper and honey, to taste.  Set aside.  Just before serving dinner, add a small amount of red wine and extra virgin olive oil.  Stir.

2 – Scrub the potato skins, and then slice the potatoes into bite-sized pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When finished, leave covered to preserve warmth.

3 – Chop one-half onion, and place in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.  When finished, place one-half package of green peas in the white wine.  On a cutting board, make a slit vertically in the cod.  Nestle the cod amid the peas and onion.  Spoon pesto sauce all along the slit.  Microwave on high for 7 minutes.

4 – Serve the spinach salad as a first course.  Then serve the cod with green peas and onion hot, with the potatoes as a side.

–dinner planned by Edward Giobbi in Eat Right, Eat Well—the Italian Way; cod adapted from Giobbi.  Salad and potatoes original.

WARM MUSHROOM – COD SALAD WITH FRESH TOMATO & SEASONED WITH OREGANO – CAYENNE – GARLIC / SPRING MIX SALAD WITH NECTARINE – STRAWBERRIES – BLUEBERRIES – TOASTED WALNUTS IN HONEY VINAIGRETTE DRESSING

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

–mushrooms (8 to 10 baby bellas, quartered)

–tomato (1, fresh, medium, sliced and then halved)

–oregano (fresh if possible)

–cayenne pepper

–garlic powder

–salt and pepper

–olive oil

–spring mix salad (one-third package)

–nectarine (1, fresh, ripe, sliced)

–strawberries (fresh, 4 to 6, sliced)

–blueberries (fresh, 1 handful)

–toasted walnuts (to toast, microwave half a package for 2 minutes; stir; then microwave for 2 minutes more; use 1 handful in this recipe)

–honey

–balsamic vinegar

–extra virgin olive oil

1 – Quarter the 8 to 10 baby bella mushrooms, and place in a covered baking dish with a little water.  Season with salt, pepper, cayenne pepper, oregano, garlic powder, and olive oil.  Microwave on high for 3 minutes.  Then place the cod amid the mushrooms.  Season the cod with salt, pepper, cayenne pepper, oregano, garlic powder, and olive oil.  Microwave on high for 6 minutes.  On a cutting board, slice 1 medium, fresh tomato, and then halve the slices.  When the cod and mushrooms have cooked, break apart the cod into large chunks, and stir in the fresh tomato.  Let sit uncovered until time for dinner.

2 – Place one-third package of spring mix in a mixing bowl.  Add 1 peeled and sliced nectarine, 4 to 6 sliced strawberries, 1 handful of blueberries, and 1 handful of toasted walnuts.  Drizzle honey over the top of the salad.  Just before dinner is served, add balsamic vinegar and extra virgin olive oil to taste.  Stir well.

3 – Serve the spring mix salad with fruit as a first course.  Then serve the cod salad warm, with the sliced tomato cold.

–cod salad inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way; spring mix salad original.

BARBECUED SALMON WITH LEMON SLICES & ONION RINGS / BUTTER LETTUCE SALAD WITH TOASTED WALNUTS – CARROTS – SUMMER SQUASH – SEASONED CROUTONS IN ITALIAN DRESSING

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

–barbecue sauce (bottled; I use Bull’s Eye original)

–lemon (fresh, cut horizontally)

–onion (one-half, cut horizontally)

–butter lettuce (one-third package)

–toasted walnuts (toast in microwave for 2 minutes per large plate; then stir and toast 2 minutes more)

–miniature carrots (8 to 10, sliced)

–summer squash (1, small, sliced)

–croutons (packaged; seasoned; I use Texas Toast brand)

–Italian salad dressing (bottled; I use Paul Newman’s)

1 – Place the salmon in a covered baking dish with a little water.  Season with salt and pepper.  Slice the one-half onion horizontally, and lay the slices on either side of the salmon.  Slice the lemon horizontally, and lay the slices atop the salmon.  Pour one-third cup of barbecue sauce atop the salmon, onion, and lemon.  Season with olive oil.  Set aside.

2 – Add one-third package of butter lettuce to a mixing bowl.  Add a handful of toasted walnuts; 8 to 10 sliced miniature carrots; 1 small, sliced summer squash; and a generous amount of croutons.  Wait until just before dinner to add the Italian salad dressing to taste.  Stir well.

3 – Microwave the salmon for 5 and one-half minutes.

4 – Serve the salad as a first course.  Then serve the salmon hot.  I also served field peas with snaps and corn seasoned with olive oil (recipes, see the search box on this blog).  Corn is especially good with salmon.

–recipes original.

ROSEMARY CHICKEN WITH FRESH MARINARA SAUCE / BUTTER LETTUCE SALAD WITH SHREDDED CARROTS – FETA – TOASTED WALNUTS IN HONEY MUSTARD SALAD DRESSING

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

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

–basil (fresh if possible)

–parsley (fresh if possible)

–garlic powder

–lemon zest (lemon peel, bottled)

–butter lettuce (half a package)

–shredded carrots (1 handful)

–feta cheese (half a small carton)

–toasted walnuts (1 handful)

–honey mustard salad dressing

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

2 – Chop 1 large tomato in big chunks.  Place in a food processor.  Season with basil, parsley (chopped), garlic powder, lemon zest, salt, pepper, and olive oil.  Add a little red wine.  Pulse until smooth.  Set aside.

3 – Place half a package of butter lettuce in a mixing bowl.  Add 1 handful of shredded carrots, half a small carton of feta cheese, and 1 handful of toasted walnuts.  Season with salt and pepper.  Add honey mustard salad dressing to taste.  Stir.

4 – Microwave the marinara sauce for 5 minute on high.  When finished, keep covered to preserve warmth.

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

6 – Serve the salad as a first course.  Then serve the chicken hot, with the marinara sauce on top.  I also served garlic asparagus with parsley (for recipe, use the search box on this blog).

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

ENCORE CHICKEN SALAD WITH APPLE & TOASTED WALNUTS ON BIBB LETTUCE / TOMATO – AVOCADO SLAW WITH GREEN OLIVES & GREEN ONIONS / SWEET FRESH PEACHES

Note:  A summertime chilled supper to prepare ahead of time if desired.

 

–4 chicken tenderloins or breast strips

–apple (three-fourths of the apple)

–toasted walnuts (toast large package of walnuts in 2 batches in the microwave:  microwave 2 minutes; stir; microwave 2 minutes more)

–mayonnaise

–bibb lettuce (2 leaves)

–angel hair slaw (one-half package)

–tomato (1, medium, fresh)

–avocado (1)

–green olives (about a dozen, sliced in half)

–green onions (2 stalks)

–peaches (2, fresh)

–sugar

–salt and pepper

–olive oil

 

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

2 – Wash the apple (peeling is optional).  Chop three-fourths of the apple.  Place in a mixing bowl.

3 – After the chicken has cooled a little, dice finely.  Add to the mixing bowl.

4 – Place 2 handfuls of toasted walnuts in the mixing bowl.  Add 2 tablespoons of mayonnaise.  Stir apple, chicken, and walnuts well.  Chill until ready to serve.

5 – Rinse the slaw in a colander and place in a mixing bowl.  Chop the tomato, season with salt and pepper,  and add to the slaw in a mixing bowl. 

6 – Cut open the avocado and discard the pit.  Slice into one-half inch pieces.  Set the avocado aside.

7 – Slice a dozen green olives in half, and add to the mixing bowl.

8 – Slice green onions into one-half inch pieces, and add to the mixing bowl.  Add 2 tablespoons of mayonnaise to the bowl.  Stir slaw, olives, green onions thoroughly.  Fold in the avocado.  Chill until time to be served.

9 – Peel and slice the peaches.  Place in a mixing bowl with a little water.  Add 1 tablespoon of sugar.  Stir well.  Chill until time to be served.

10 – Serve the chicken salad atop bibb lettuce leaves, with the slaw and peaches as sides.

–chicken salad adapted from my husband’s college roommate’s mother’s recipe; peaches from my mother-in-law’s and sister-in-law’s recipe; slaw original.

CHICKEN WITH PEACH – BANANA PEPPER – BALSAMIC VINEGAR RELISH / SUMMER SQUASH WITH ONIONS AND FAUX BACON / SPINACH SALAD WITH VIDALIA ONION – TOASTED WALNUTS – FETA CHEESE IN DEJON – RED WINE VINAIGRETTE DRESSING

–4 chicken tenderloins or breast strips

–salt and pepper

–olive oil

–peach (fresh, 1)

–banana pepper (fresh, one-half)

–balsamic vinegar

–salt

–sugar

–summer squash (5, small)

–Vidalia onions (2, small)

–Bac’n pieces (soy bacon)

–spinach (fresh, packaged)

–toasted walnuts (1 handful)

–feta cheese (one-half small package)

–Dejon mustard (1 tablespoon)

–red wine (3 tablespoons)

 

1 – Peel and chop (in small pieces) the peach, and place in a mixing bowl.  Mince one-half banana pepper and add to the bowl.  Add 3 tablespoons of balsamic vinegar, and 3 tablespoons of sugar.  Season with salt.  Stir well.  Refrigerator the relish until time for dinner.

2 – Place the chicken in a covered baking dish.  Season with salt, pepper, and olive oil.  Set aside.

3 – Peel and slice the squash.  Peel and slice 1 Vidalia onion.  Make 2 layers in a covered baking dish.  Sprinkle each layer with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

4 – Place one-half package of fresh spinach in a mixing bowl.  Add 1 handful of walnuts and one-half package of feta cheese.  Peel and slice 1 Vidalia onion, and add to the bowl.  For the dressing, add 1 tablespoon of Dejon mustard and 3 tablespoons of red wine to the spinach.  Season with olive oil and salt.  Stir well.

5 – Microwave the chicken on high for 5 minutes.

6 – Serve the spinach salad as a first course.  Then serve the chicken with the relish, and the squash as a side.

–spinach salad and relish adapted from allrecipes.com; other recipes original.

ENCORE:  SUMMERTIME CHICKEN SALAD WITH TOASTED WALNUTS & APPLE

Note:  Tuna can be substitute for chicken, though I have never tried it.

–4 chicken tenderloins or breast strips

–toasted walnuts (toast a large bag in 2 batches; microwave for 2 minutes; stir; then microwave again for 2 minutes; let cool before storing in a plastic bag)

–apple (1, medium)

–mayonnaise

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  When finished, let cool a while before trying to mince.

2 – Chop three-fourth’s of a peeled apple into very fine pieces.  Add to a mixing bowl.

3 – Add 1 handful of walnuts to the bowl.

4 – Mince the chicken, and add to the bowl.

5 – Squirt a small amount of mayonnaise on top of the chicken, walnuts, and apple.  Stir well.  Add more mayonnaise if needed.

6 – Serve as a cold entrée for a hot night, on a lettuce leaf.

–chicken salad adapted from my husband’s college roommate’s mother’s recipe.