Tag Archives: lunch

Overnight Marinated Collard Greens Salad

April 13, 2013 By in Lunches and Snacks, Salads, Vegetables Tags: , , , , , , , , , , , , Leave a comment

collards to post When I saw how beautiful and tender the collard greens looked in the market this week, I knew it was time to try to make a fresh salad out of them.  Some of the versions that I have had are too sweet…. or too raw tasting.   I fixed that by cutting way back on the sugar and by poring the boiling hot dressing over the vegetables to “cook” them just ever so slightly, then marinating them overnight in a large zip lock bag.  The result is a bright, crunchy, healthy and fresh-tasting salad for your summer repertoire. (inspired by a recipe in Vegetarian Times)

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1/2 pound fresh collard greens, washed

2 cups grated carrots

1 red bell pepper, cored and thinly sliced

1 small onion, thinly sliced

1/2 cup rice vinegar

2 tablespoons sugar

1/4 cup light olive oil

1 teaspoon powdered mustard

1 teaspoon celery seed

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Cut the thick center vein out of the collard green leaves then stack several leaves together, roll into a cylinder, hold together and thinly slice to make narrow strips.  Repeat with remaining leaves and transfer to a large bowl.  Stir in carrots, bell pepper, and onion. In a small sauce pan, whisk together vinegar,  sugar, oil,  mustard,  celery seed,  salt and pepper and bring to a boil.  Pour the hot dressing over the vegetables and toss to coat well.  Season with salt and pepper if desired.  Transfer to a large zip lock bag and close…sealing out any air.  Refrigerate overnight.  Serves 8

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Minced Turkey Salad with Marinated Artichoke Hearts

April 11, 2013 By in Chicken, Lunches and Snacks, Salads, Vegetables Tags: , , , , , , , , , , , , , , , , 1 Comment

chicken salad to post Here’s a recipe for those of us who love the artichoke hearts that you buy in a jar…so silky and tender from marinating in the herb drenched oil.   With a roasted turkey breast from  The Fresh Market, or your local rotisserie, and some bright green vegetables for crunch, you’ll have an excellent springtime dish in quick order.

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2 cups minced roasted turkey breast

1 16-ounce jar marinated artichoke hearts, drained and chopped

2 green onions, sliced

1/2 large green bell pepper, minced

3 stalks celery, minced

2 teaspoons capers, drained, rinsed and minced

1/4 cup mayonnaise

3/4 teaspoon Old Bay seasoning

1 teaspoon Dijon mustard

freshly ground black pepper

Toss all ingredients together in a large bowl then season generously with black pepper . (be sure and taste before adding any salt…the artichokes, Old Bay and Capers are all salty so you probably won’t want to add extra)  Cover and chill at least 30 minutes or overnight. Serves 4-5

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Asparagus Salad with Arugula, Fennel, Crispy Potato and a Creamy Italian Dressing

March 23, 2013 By in Appetizers, Lunches and Snacks, Salads, Vegetables Tags: , , , , , , , , , , , , 1 Comment

arugula fennel salad to post 2

In this tasty salad, think of the potatoes as you would croutons….not the main focus of the dish but a wonderful addition taste and texture wise. The real stars of this salad are the arugula, asparagus and fennel.  Put them all together with a light and fresh Italian Herb Dressing and you’ve got a dish that can stand on its own as a vegetarian main course, or compliment any grilled meat, poultry or seafood.  It also holds up well so it might be just the right thing to take to a potluck or picnic.

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1 tablespoon fresh lemon juice

2 tablespoons red wine vinegar

1 teaspoon minced fresh herbs (parsley, dill, tarragon or thyme)

2 tablespoons sour cream

1 teaspoon honey

6 tablespoons extra vingin olive oil

salt and pepper to taste

1 bunch asparagus, trimmed

1 small bulb fennel, quartered, cored and cut into thin strips

3 cups fresh baby arugula, stemmed

6 small new potatoes, peeled and diced

2 tablespoons olive oil

For the dressing:

In a small bowl, whisk together the lemon juice, vinegar, herbs, sour cream and honey.  Then drizzle in the 6 tablespoons of olive oil slowly and whisk until blended.  Season with salt and pepper to taste and set aside.

For the salad:

Fill a non-stick skillet with a couple of inches of water and bring to a boil.  Blanch the fennel in this water  for about 3 minutes then remove with a slotted spoon and set aside to cool.  Add the asparagus to the boiling water and cook until crisp- tender. (the timing will depend upon the size of your asparagus)  Drain and rinse asparagus under cold water to stop the cooking and preserve its nice bright green color. Cut asparagus on the diagonal into 2 inch pieces.

Wipe out your skillet and return to the burner over med-high heat.  Add 2 tablespoons olive oil and swirl around the pan.  Add the diced potatoes to the skillet in one layer and let cook without disturbing until golden brown on one side.  Toss the potatoes, lower the heat to medium and continue cooking 8-10 minutes, occasionally tossing the potatoes, until tender on the inside and golden brown on all sides.  Season lightly with salt and pepper.

Place the arugula in a large bowl, add the asparagus pieces and fennel and toss with about 1/2 of the dressing. Add the crispy diced potatoes and toss again.  Taste and add additional dressing and/or salt and freshly ground black pepper if necessary.

Serves 2-3 as a main course or 4-6 as a side dish.

 

arugula fennel salad to post 2

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Japanese Grilled Chicken Skewers with Scallions

March 15, 2013 By in Asian, Chicken, Lunches and Snacks Tags: , , , , , , , , , , , , , , , 11 Comments

yakitori to post

You can’t go wrong with a grilled skewer of glazed Yakitori chicken.  This is a fairly traditional recipe that everyone loves.  I used to use chicken breasts  simple because they are so much easier to trim…but I’ve finally come to terms with the fact that chicken thighs are really far superior in this dish.

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1 cup lower-sodium chicken broth

3/4 cup soy sauce

1/2 cup mirin (sweet rice wine)

1/4 cup honey

1 tablespoon rice vinegar

1 tablespoon lime juice

2 tablespoons light brown sugar

1 teaspoon toasted sesame oil

1 teaspoon wasabi paste (or more to taste)

6 slices ginger, smashed

4 cloves garlic, smashed

1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces.

2 bunches scallions, cut into 1 -inch pieces.

salt

coarse ground black pepper

In a medium saucepan, combine chicken broth, soy sauce, mirin, honey, rice vinegar, lime juice, sugar, sesame oil, wasabi paste, ginger and garlic.  Bring to a boil then reduce heat and simmer for 10 minutes.

Mix the cornstarch and water until smooth then stir into the hot soy mixture.  Simmer until thickened…another 5 minutes or so.  Remove from heat and strain to remover garlic and ginger.  Reserve 1/2 cup sauce for dipping and the rest will be used to glaze the chicken while grilling.

Thread chicken onto skewers, alternating with scallions.  Brush with oil and season very lightly with salt and pepper.  (if using bamboo skewers, be sure to soak in water for at least 30 minutes before you skewer the chicken)

Over a medium hot grill (charcoal or gas), grill the skewers for 2 minutes on each side and then start basting with the sauce.  Baste and turn the skewers several times to create a thick, glossy surface until cooked through.  The whole grilling process takes about 10 minutes.  Serve with reserved dipping sauce on the side.

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Slow Roasted Salmon with Shallots, Dill, Tarragon and Parsley

March 8, 2013 By in Seafood Tags: , , , , , , , , , , , 4 Comments

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I first made this salmon as part of a recipe for Wild Salmon Salad with beets, potato, egg and mustard vinaigrette from Sunday Suppers at Lucques, by Suzanne Goin.  Excellent dish, and I’ll post that whole recipe soon.  But her method of roasting salmon in a slow oven over a pan of water became one of my favorites. It’s quite foolproof and great straight out of the oven but also at room temperature or even cold.

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2 pounds wild salmon, skin on, bones removed

1 lemon

1/2 cup finely diced shallots

2 tablespoons minced fresh dill

2 teaspoons minced fresh tarragon

1/4 cup minced flat-leaf parsley

kosher salt and freshly ground black pepper

Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature. Preheat the oven to 250 degrees and place a shallow pan of water on the bottom rack.

Finely grate the zest of the lemon until you have 1 teaspoon.  Combine the lemon zest, shallots, dill, tarragon, and parsley in a small bowl, and stir in 2 tablespoons olive oil.

Place the salmon, skin side down, on a baking sheet and season with 2 teaspoons kosher salt and some freshly ground black pepper.  Smear about a third of the herb mixture on the fish and turn it over.  Slather the skin side of the fish with the remaining herb mixture and season with a little more salt and pepper.

Place the salmon on a wire rack set on a baking sheet, or in a roasting pan.  Bake the salmon about 25 minutes, until medium rare, or medium. To check if the salmon is done, peek between the flakes.  If it doesn’t separate into flakes, it’s not ready yet.

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Just One Perfect Spinach Cheddar Omelette

February 18, 2013 By in Breakfast, eggs Tags: , , , , , , , , , , , , , , 1 Comment

one more omelette to post

Eggs tend to go from runny to rubbery in the blink of an eye so I have been working on a simple but foolproof omelette.   I heard on PBS radio one day….it was probably The Splendid Table….. how eggs need to be cooked slowly, over very low heat… which meant that I was going to need a good non-stick pan if I didn’t want to use half a stick of butter.  So here is the method and as you can imagine, the possibilities are endless for adapting this with your favorite ingredients. (fresh herbs and goat cheese?)  Don’t be turned off by the lengthy instructions;  it is so quick and easy that I make one just for myself quite often. I’m just trying to be helpful with details but the whole process takes only a few minutes. The key here is that the pan should never get hot enough to color the eggs at all….gentle, slow and steady is the name of the game.

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an 8 inch good quality, non-stick skillet or omelette pan

plastic or rubber spatula

2 large eggs

2 teaspoons butter or olive oil

1 handful fresh baby spinach leaves, stemmed

2 tablespoons finely shredded cheddar cheese

salt and pepper to taste

Begin heating your skillet over low heat.  Crack the eggs into a small bowl and beat well with a whisk or a fork. Have the spinach leaves ready and sitting nearby.

Add the butter or oil to the skillet and swirl it around to lightly coat the surface.   Pour the eggs into the skillet and gently tilt it to all sides to spread the eggs out evenly. Season to taste with salt and pepper.  The eggs should be cooking very slowly; it will take a minute or two for the bottom to set but when it does, lay the spinach leaves over the top of the omelette (which will still be runny at this point) in a single layer.

Now you are going to flip the omelette over.  Begin by loosening the edges of the omelette with the spatula while gently shaking the skillet to see if the whole omelette will slip around in the pan, signaling that the underside is cooked though enough to hold the whole thing together.  When this happens, it will be quite easy to slip the spatula under the eggs and simultaneously shake the handle of the skillet and flip the omelette to the other side.  ( Imagine someone flipping pancakes in the air to get the idea of shaking the skillet…but of course we are going for a gentle flip here, one that will not send ingredients airborn and is controlled mostly by the spatula)

As soon as the omelette is turned, sprinkle with a light layer of cheese.  The second side will be cooked in less than a minute, at which point you can roll up the omelette, slide it onto a plate and enjoy!

eggs 2 to post

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Fresh Herb and Feta Omelette with Warm Avocado, Asparagus and Cherry Tomato Salsa

October 22, 2012 By in Breakfast, eggs, Lunches and Snacks, Vegetables Tags: , , , , , , 2 Comments

Breakfast, brunch, lunch or supper….you can’t go wrong with this amazing omelette adapted from A Paridiso Year by Denis Cotter.  The amounts given below will make one large omelette that will easily feed 2.

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6 spears asparagus, trimmed and cut into pieces

8 cherry tomatoes, halved

1 green onion, sliced

half a fresh red chile, seeded and sliced

2 tablespoons olive oil

4-5 eggs

2 tablespoons water

salt and pepper to taste

handful of fresh herbs (of 2 or 3 types, such as chives, parsley, thyme, tarragon, marjoram)

small handful of crumbled feta cheese

butter or olive oil to coat pan

half an avocado, cubed

In a small pan, over medium heat, warm olive oil.  Saute asparagus, tomatoes, green onion and chile until asparagus is crisp tender.  Set aside while you prepare the omelette.

Crack the eggs into a small bowl and whisk in the water.  Season lightly with salt and pepper.  Chop the herbs and crumble the feta and have them at the ready before you begin cooking the omelette.

Heat your omelette pan (med-high heat if it is non-stick and high heat otherwise) and brush with a bit of butter or olive oil.  Pour in the beaten egg and tilt the pan to cover the surface.  As the bottom cooks, lift up the edges and let the raw egg slide underneath the cooked.  Scatter the herbs and the feta over the length of the center of the omelette then fold 1/3 of the omelette towards the middle and repeat on the other side.

Just as the omelette is finishing cooking, toss the diced avocado to the vegetable mixture and return it to the heat just to warm through.

Remove the omelette to a plate and top with the warm salsa and serve immediately.  Serves 2.

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Sesame Chicken Tenders with Ginger Soy Dipping Sauce

October 18, 2012 By in Asian, Chicken, Lunches and Snacks Tags: , , , , 8 Comments

This recipe just might keep you out of that Chick-fil-A drive thru line for good.  At the very least, you’ll never buy frozen chicken tenders again.  When I ask my family to pitch ideas for dinner, this is what they ask for 8 out of 10 times.  It can also be a wonderful Sesame Chicken Salad when you use the sauce as a dressing…. the chicken stays crunchy and tastes great at room temperature.

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1/4 cup soy sauce

1 tablespoon rice vinegar

1 tablespoon toasted Asian sesame oil

3/4 inch piece fresh ginger, peeled and grated finely

1 teaspoon sugar

1/2 teaspoon crushed red pepper flakes

1 package chicken tenders (about 16)

1/4 cup white sesame seeds

1 1/2 cups panko bread crumbs

salt and pepper

Oil (canola or peanut)

In a small bowl, whisk together first 6 ingredients and set aside.  Place chicken tenders in second small bowl,toss with 2 tablespoons of the soy sauce mixture, and let marinate for 10-15 minutes.  Reserve remaining soy sauce mixture to use as the dipping sauce. On a large plate, mix together sesame seeds and panko bread crumbs and season lightly with salt and pepper.  Coat each chicken tender with the panko mixture, patting gently to help the crumbs adhere.  Set tenders in a single layer on waxed paper until ready to fry.  (this can be done hours in advance…just keep the tenders in a single layer and put in the frig)

Heat about 1/2 inch of oil in large skillet (non stick works well here) over medium high heat.   Test temperature by dropping in a tiny piece of the panko….it should sizzle immediately.  Fry chicken tenders (in batches unless your skillet is enormous) until golden brown on both sides and cooked through.  This will only take 2-3 minutes per side then remove to a wire rack. (This will keep them crunchy.  When you drain things on paper towels, they tend to soak the oil back in and get soggy on the bottom)  You can stick them in a warm oven if you are not quite ready to serve.  Serve hot with reserved soy ginger sauce.

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The Perfect (and perfectly simple) All Purpose Marinade for Chicken

October 11, 2012 By in Chicken, Lunches and Snacks, Pasta, Salads, Sandwiches Tags: , , , , , , , , , , 1 Comment


 

Here is my go-to, all purpose marinade for boneless, skinless chicken breasts.  Just a quick whisk of a few pantry staples, a few hours to marinate, a quick turn on the grill or under the broiler, and you will have tender, perfectly seasoned chicken ready to serve or to add to pasta, sandwiches or salads.  I like to mince it up finely for chicken salad sandwiches, cut bigger pieces for a stand alone chicken salad, or slice into thin strips for pasta dishes or an easy kid and adult friendly dinner. Feel free to switch out the dried spices to fit your mood and/or the needs of your final dish.

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1/2 cup plain yogurt

1/4 cup olive oil

1 tablespoon minced fresh garlic

2 teaspoons dried thyme

2 teaspoons dried oregano

1/4 teaspoon crushed red chile flakes

1 teaspoon salt

1 teaspoon black pepper

 

Whisk all ingredients together in a small bowl.  Marinate chicken at least 3 hours…and up to overnight.  Makes enough to marinate 4 large or 6 small chicken breasts.

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Grilled Chicken Salad with Red Grapes, Pecans and Mustard Vinaigrette

 

 

Chopped Greek Salad

September 7, 2012 By in Lunches and Snacks, Salads Tags: , , , 1 Comment
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I love chopped salads and the classic Greek salad lends itself well to this style.  Each bite can have the perfect balance of flavor…the boldness of the feta and olives with the mild freshness of the cucumber, lettuce and tomato.  To make this a whole meal just add a side of grilled chicken, salmon, or shrimp. This recipe was inspired by one published in Food and Wine magazine in September 2003.
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2 tablespoons white wine vinegar
1/2 of a small shallot
2 teaspoons sugar
2 tablespoons extra virgin olive oil
2 tablespoons canola oil
salt and pepper to taste
4 cups mixed greens, I used red leaf lettuce and arugula, coarsely chopped
1 English cucumber, peeled, halved, seeded and diced
1 pint grape or cherry tomatoes, diced
1/4 cup coarsely chopped fresh dill
1/2 cup pitted kalamata olives, diced
1 cup feta cheese, crumbled
In a blender, combine vinegar, shallot, sugar and olive oil and puree.  Taste and season with salt and pepper. (Since these ingredients can vary so much, always taste a vinaigrette and be prepared to add a touch more oil or vinegar as necessary)
In a large bowl, toss together the chopped mixed greens, cucumber, tomatoes, dill and olives.  Add half of the dressing and taste for seasonings.  Then add the remaining dressing as needed.  Sprinkle with feta before serving.  Serve 4-5.

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Minced Fresh Tuna Burger

September 7, 2012 By in Lunches and Snacks, Sandwiches, Seafood Tags: , , , , Leave a comment

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This burger was somewhat of a revelation.  While trying to simplify a time-consuming recipe, and using whatever ingredients I had in the pantry so as to avoid another trip to the market, I ended up with what will be a new family favorite.  For those of us who prefer rare tuna,  it only took a few seconds to sear both sides of the burger.  But one great thing about this tuna is that it stayed moist and tender  even when cooked through, as in the photo above. Try to find a tapenade that is a good mixture of Mediterranean flavors…black olives, capers, herbs and spices and olive oil.  Most grocery stores have at least one or two and of course you will have lots of choices at a speciality food market.  Note that the burgers need to chill for about 30 minutes before cooking.

 

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For one sandwich:
3-4 ounces fresh tuna
1 generous tablespoon prepared black olive tapenade*
coarse ground black pepper
1 split English muffin
olive oil
1/2 green scallion, chopped
2 tablespoons chopped tomato
1 tablespoon mayonnaise, thinned with 1 teaspoon lemon juice
1 teaspoon capers, drained and rinsed
Use a sharp knife to mince the tuna into 1/4 inch pieces then place it in a small bowl and gently stir in the tapenade and a nice big pinch of black pepper.  Since some tapenades are quite salty, it is best not to add additional salt at this point.  Also, the product I used had a nice amount of olive oil.  If your tapenade seems dry, add a drizzle of olive oil to the tuna.  Using your hands, gently mold the tuna into a patty and place it in the refrigerator to chill thoroughly, (about 30 minutes) as this will help the burger hold together while cooking.   When ready to serve, brush English muffin with olive oil and toast.  Place tomato and green onion on bottom half of English muffin bun.  Heat a heavy skillet over high heat.  Add a drizzle of olive oil, remove the tuna burger from the frig and use a spatula to gently place in in the pan.  I know that I keep saying “gently” but the point here is that this is a fragile burger and that is what makes it so good…you don’t want to overwork it.  Once one side is nicely seared, it will start to hold together and the English muffin is the perfect “bun” as it provides the right amount of structure.  So, cook the burger to order over high heat and serve it on the English muffin topped with the mayo mix and the capers and a sprinkle of salt if necessary.
*Tapenade: a Provencal paste or dip, made from black olives, capers and anchovies
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Open Face Salmon BLT

September 7, 2012 By in Lunches and Snacks, Sandwiches, Seafood, Uncategorized Tags: , , , Leave a comment

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For this wonderful summertime sandwich, I bought a large piece of salmon fillet and cut it into portions that I knew would work with the bread that I was intending to use.  This can be a knife and fork sandwich, or you can do as we did, and use a fork to gently flake the salmon to cover the bread and pick it up to eat out of hand.
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For one sandwich:
1 slice good crusty bread (I used a pre-sliced loaf of La Brea Pane Toscano)
olive oil
1 piece of fresh salmon fillet
1 teaspoon cracked black peppercorns
1/2 teaspoon ground coriander
salt to taste
1/2 tablespoon olive oil
2 slices bacon, cooked until crisp
1 slice tomato
1 leaf bibb lettuce
1 tablespoon good quality mayonnaise, thinned with 1 teaspoon lemon juice
1 teaspoon fresh chopped dill weed
Brush a slice of bread with olive oil and toast until golden.  Season salmon with cracked black peppercorns, ground coriander and a bit of salt.  Heat olive oil in heavy skillet over high heat.  Place salmon fillet in hot skillet and let one side develop a beautiful golden brown crust before turning to cook the other side.  Cook to desired degree of doneness.  I prefer salmon just a touch more cooked than medium and that took about 3 minutes per side.  While salmon is cooking, start to compose the sandwich with the bread, lettuce, tomato and bacon.  Place salmon on top of the bacon slices and finish up with a dollop of the mayonnaise mixture and chopped dill.
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Tortilla Pizza

September 7, 2012 By in Lunches and Snacks Tags: , Leave a comment

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The #1 reason that we always have flour tortillas in our refrigerator, tortilla pizzas have been a staple lunch item in our home for years.  I found that it was worthwhile to purchase a set of small perforated pizza baking sheets.  This helps the bottom of the pizza get crispy and I can easily fit 6 or 8 of them in the oven at one time.  The key to a good crispy tortilla pizza however, is to make sure that all of the toppings are sliced very thinly and scattered evenly over the surface.  If you go crazy piling on the topping, you will have to eat it with a knife and fork, although it will still taste great, I imagine.  We like to use thin slices of fresh tomatoes instead of tomato sauce.  This also helps keep the pizza light and crispy.  The possibilities are endless, but here is the recipe for the tortilla pizza pictured.

1 flour tortilla
olive oil
thinly sliced cherry tomatoes
thinly sliced Vidalia onion
shredded mozzarella cheese
sliced pepperoni, cut into slivers
grated parmesan cheese
coarse ground black pepper

Preheat oven to 450.  Place a flour tortilla on a pizza baking sheet and brush topside lightly with olive oil.  Scatter tomatoes and onions evenly over tortilla then top with a light layer of mozzarella cheese.  Sprinkle with pepperoni and parmesan and season with black pepper.  Bake until golden brown and crispy, 8-10 minutes. Serves one.

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Daniel Boulud’s Crab Cake Sandwich

September 7, 2012 By in Sandwiches, Seafood Tags: , , , Leave a comment
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A really special sandwich!  Worth the effort! (published in Elle Decor magazine)
1 pound jumbo lump crab, picked over for shells
1 egg
3 tablespoons mayonnaise
1 tablespoon whole grain mustard
1 teaspoon paprika
1/4 teaspoon onion powder
pinch of ginger powder
pinch of ground nutmeg
pinch of cardamom
1/4 teaspoon celery seed
2 pinches cayenne pepper
salt to taste
1 cup good white sandwich bread, cut in 1/8 inch dice, then lightly toasted
6 tablespoons melted butter
1 loaf ciabatta bread
2 tablespoons olive oil
1 head Bibb or Boston lettuce, washed
2 beefsteak tomatoes, sliced
Sauce Remoulade
3/4 cup mayonnaise
2 tablespoons whole grain mustard
1 tablespoon chopped chives
2 tablespoons chopped cornichons
1 teaspoon paprika
dash of garlic powder
dash of cayenne pepper
salt to taste
In a bowl, mix together the egg, mayonnaise, mustard and all of the spices and salt to taste.  Add the crabmeat, mix evenly and gently fold in the toasted bread cubes.  Shape 6 crab cakes of the same thickness without pressing too hard.  Set aside.
In a bowl, mix together all of the ingredients for the remoulade.
Preheat the broiler.  Slice the bread into pieces that are 4 inches long.  Cut each segment horizontally and brush the cup sides with a little of the olive oil.  Toast briefly, open faced, under the broiler, then set aside.
Place the crab cakes on a sheet pan lined with parchment paper and brush them with the melted butter, Broil each side for 4 minutes or until golden brown.
Spread some remoulade on the bread and add 1 slice of tomato,  a leaf of lettuce and a crab cake.  Garnish with a dollop of sauce and an herb sprig to make it pretty!
Serves 6
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