This makes a nice light meal (be it lunch or dinner) and really tasty. This will serve 4, so it can be a make once, eat twice meal also. Just hold back on the dressing until actually serving.
- 1/2 cup French lentils (try Bulk Barn)
- 1 shallot, finely diced
- 2 tbsp. red wine vinegar
- 1 tsp. grainy mustard
- pinch of salt
- 1/3 cup olive oil
- 1/4 cup pancetta, finely diced
- 2 tbsp. parsley, chopped
- 1 large bunch of baby spinach and arugula mix, stemmed, washed and dried
- 4 x 5 oz. trout fillets, about 1 inch thick
- 1 tbsp. olive oil
Pick through the lentils and remove any stones and wash thoroughly. Put in a large pot of water and bring to the boil. Turn down the heat and let simmer until tender but not mushy.
Put the pancetta in a fry pan with olive oil and cook until crispy and brown. Keep in the pan. While the lentils are still cooking, mix together the vinegar, mustard and salt in a bowl. Whisk in the remaining oil until well combined.
Drain the lentils and combine with 2/3 of the dressing. Add the parsley and let sit for an hour.
Preheat the oven to 350 degrees. Preheat a skillet with a tbsp. of oil and cook the fillets until golden on one side. CAREFULLY turn over and place in the oven for 8-10 minutes.
Add the lentils to the pancetta in the fry pan and heat through over a high heat.
Toss the spinach/arugula mix with the remaining dressing and divide equally among the plates. Place the fillet on top and spoon the lentils over the fillet.
Pour a glass of the chilled grape and enjoy! This is sumptuous.
Terrific Salad For Valentine’s Dinner
This salad can be doubled if serving for company, but if only for two (one) it is delicious, easy and quick to make.
- 4 cups of spring mix greens
- 4 slices lean prosciutto, torn in small, bite size pieces
- 1 ripe mango (peeled, pitted and sliced in wedges)
- 1 ripe papaya (peeled, seeds removed, sliced)
- 150 grams fresh mozzarella, cubed
- 1/4 cup toasted pecans, chopped
- 1/4 cup olive oil
- 1/4 cup fig balsamic vinegar
- 1 tsp. Dijon mustard
Arrange the greens, prosciutto and fruit on your prettiest salad plate or bowl. Top with the cheese, and sprinkle the pecans over the salad. You probably won’t need all the greens, but is there if this is going to be the main course, as in a luncheon.
Whisk together the remaining ingredients and drizzle over the salad, serving immediately.
Now you know why it is so special….yummmmmm
Icewine Vinaigrette
It is mighty awesome and makes a ton. Great one to have on hand at any celebration and Christmas sounds like a great time or, to our American family and readers, American Thanksgiving coming up quite soon.
This really works well with any salad using kale or even a Waldorf salad.
- Zest of 1 lime
- juice from 3 freshly squeezed limes
- 1 tbsp. Dijon mustard
- 3 tsp. honey
- 1 oz. apple cider vinegar
- 1 oz. icewine vinegar
- 1 tsp. flat leaf parsley, finely chopped
- pinch of pepper
- pinch of salt
- 2 cups canola oil
Combine all except the oil, in a food processor for 15 seconds. Now in a slow stream, add the oil until emulsified.
Store in a sealable jar.
Yummy!
Scallop Salad With Lime Dressing
This is another way to serve and enjoy the wonderful scallop. Just remember not to over-cook them. If you do, you could be eating something similar to a rubber ball. Ugh!
- 8 scallops (muscle removed)
- 1 tbsp. olive oil
- dollop of butter
- 1 tsp. fresh lime zest
- 2 tbsp. lime juice
- 2 tsp. minced red onion
- 1 1/2 tsp. honey
- 1/2 tsp. minced jalapeno chile
- 5 tbsp. olive oil
- sa;t and pepper
- 1 papaya, peeled, sliced in wedges and halved
- 3/4 lb. baby spinach, stems removed
- 1/3 cup candied pecans, chopped
Cook the scallops in the skillet with tbsp. olive oil. (just add that dollop of butter to enchance the flavour). Cook until turning golden brown, turn over and cook just a minute more.
In a bowl whisk together the lime zest and juice, red onion, honey, and jalapeno until blended, and, continue whisking slowly, add the olive oil. Stir in the papaya and add the spinach. Toss lightly so not to bruise the papaya.
Serve the salad equally on plates or large bowls, Place 2 scallops in the center of the salad and sprinkle the pecans.
Have fresh, warm rolls and butter on the table….add a glass of a beautiful Pinot Gris. Wow! What a feast.
Beet, Avocado And Orange Salad
What a wonderful way to use the harvest bounty to its absolute best. You can use golden beets along with red beets to make it more colourful if you wish, but the main part of this salad is the golden beet. These are soooooo yummy.
- 1 bunch of golden beets. trimmed and scrubbed
- 2 tbsp. olive oil, divided
- coarse salt
- 1 bunch baby spinach, washed and stems removed
- 2 large radishes, sliced thin
- 1 avocado, peeled and sliced
- 1 blood orange or large orange, pith removed and segmented
- 1 tsp. red wine vinegar
- 1/3 cup goat cheese, crumbled
Preheat oven to 425 degrees. Place the beets on a parchment lined baking sheet after rubbing them with 1 tbsp. olive oil. Fold the parchment paper around them and wrap this in tin foil, making sure to seal it up. Cook for abut 30-35 minutes. Remove from the oven, open up the packets and let cool. Remove the skins and then cut into wedges.
Combine the spinach, radishes, avocado, orange segments and beets in a large bowl. Season lightly with salt and freshly ground pepper.
Whisk together the remaining oil and wine vinegar until combined. Drizzle over the salad and gently toss. Top with the goat cheese.
Colourful Rainbow Vegetable Platter
This is a very pretty platter to present at the table. Arrange each vegetable in their own row and you have a ‘rainbow’ of goodness.
- 1 lb. goldenn beets, peeled
- 8 cups of spinach, divided
- 3 cups shredded red cabbage
- 1 can kidney beans, rinsed
- 2 red peppers, sliced
- 3 large carrots, shredded
- 6 hard boiled eggs, chopped
- 1 large cucumber, peeled and sliced
- 1 cup snow peas
- 1 cup oil and vinegar dressing
Heat oven to 400 degrees and wrap the beets in tin foil and seal tightly. Roast 1 hour until tender. Let cool and cut into wedges.
Place 7 cups of the spinach (stems removed) on a large platter. Now, arrange all the remaining veggies as noted above. Serve the oil and vinegar on the table so everyone can apply their own.
It is pretty to look at and delightful to eat, as well as fun for the kids.
Tuna Nicoise Salad Tuscany Style
When in the South of France a couple of years ago, we ate this salad often. It really is delicious and certainly healthy. This will serve 6 people.
- 1 1/2 lbs. new potatoes, quartered
- 1 lb. asparagus OR fresh green beans, trimmed
- 1 cup creamy Caesar dressing, divided
- 1 tbsp. fresh Thyme, chopped
- 2 tsp. lemon zest (freshly grated)
- 12 oz. cooked tuna
- 8 cups baby spring mix lettuce
- 2 cups grape tomatoes
- 1 jar (12 oz.) of marinated artichoke quarters, drained
- 1/2 cup pitted black olives
- 1/2 small red onion, thinly sliced
- pinch of a T scan seasoning blend
- 6 hard boiled eggs, quartered
In a pot of water over high heat, boil the potatoes until fork tender (10 minutes). Add the asparagus or beans during the last 2 minutes. Drain, rinse under cold water until cool.
In a large bowl, combine the dressing, thyme and zest and set aside. Line a platter with the lettuce. In another bowl, toss together the tuna, the remaining 6 ingredients and the potato mixture; add 1/4 cup of dressing and arrange all this over the lettuce. Top with the eggs, and serve with the remaining dressing on the side.
Cuban Pork Salad
Summer isn’t alway about the barbecue and beef, although that is not bad thing. Today, however, pork rules.
- 4 pork chops, (loin cut-no bone) 3/4 inch thick
- 2/3 cup freshly squeezed lime juice
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- pinch of salt and pepper
- 4 slices, fresh pineapple, 1/2 inch thick (cored)
- 2 ears of corn, cooked and corn removed from husks
- 5 oz. assorted baby greens (micro greens are best)
- 1/4 small red onion, julienned
- 1 can of black beans, drained and rinsed
- 3 tbsp. olive oil (use a non-stick spray for the grill please)
- 1 1/2 tbsp. honey
In a small bowl, whisk together the lime juice, garlic, cumin, salt and pepper. Reserve 1/4 cup of the mixture and refrigerate.
Place the remaining mixture in a sealable plastic bag and let the pork chops marinate. Refrigerate for 3-4 hours.
Preheat the bbq on medium heat. spray the grill grates. Remove the chops from the bag and do NOT pat dry. Discard the mixture. Grill the chops and pineapple over direct heat, turning once until the pineapple has cooked through and the temperature on the chops has reached 180 degrees. Remove, tent and let sit for about 3-4 minutes.
Place the greens on 4 plates, add the pineapple, black beans, corn and onion. Top with the chops (sliced on the diagonal).
Add the honey and olive oil to the marinage, whisking to incorporate well. Drizzle over the salad.
.
Summer Grilled Romaine and Corn Tumble
Yes, summer is here and the temperatures are rising…at least here. By using the heart of the romaine lettuce, you will find the leaves are smaller, sweeter and a much lighter green, and more delicate in taste.
- 3 ears of fresh, sweet corn
- 4 tbsp. of olive oil (extra-virgin)
- 2 tbsp. sherry vinegar
- 2 roasted-caramalized garlic cloves
- 1 tbsp. grainy mustard
- 2 hearts of romaine lettuce, halved lengthwise
- 1 cup pear-shaped tomatoes (all colours), quartered
- 1/4 cup ricotta cheese, crumbled
Place the corn, complete with silk and husks in a large bowl of cold water (enough to cover) and soak for an hour.
In a container with tight fitting lid, pour in 3 tbsp. olive oil, vinegar, mustard and mashed roasted garlic cloves. Cover tightly and shake well. Set aside.
Brush the romaine with the remaining oil and set aside. Place the corn on a covered grill on medium heat. Grill for about 20 minutes until the corn is tender. Make sure you turn them at least once and move around on grill. Don’t burn.
Grill the romaine, cut side down, directly on the heat for 2-3 minutes. The idea is to only char slightly and let the lettuce become wilted.
Place a romaine heart on each of 4 plates. Cut the corn from husks and combine with the tomatoes in a small bowl. Drizzle with some of the dressing to coat well. Spoon the corn/tomato mixture over the lettuce hearts and top with the cheese.
You know the drill…..add some cheese toast, a glass of chilled white wine (my fav is Pinot Grisio) and enjoy.
Strawberry And Baby Greens Salad With Asiago Fricos
I know, I didn’t know that term either. Fricos – means lacy wafers of baked, grated cheese. They are wonderful, salty, crispy and a perfect pairing for soups and salads.
- 1 cup grated Asiago cheese
- 3 tbsp. olive oil
- 3 tbsp. balsamic vinegar
- pinch of salt and ground pepper
- 3 cups fresh strawberries (or raspberries, blackberries)
- 4 cups baby greens
For the fricos – grate the cheese and make 6 mounds on a parchment lined cookie sheet. Place in a preheated oven at 375 degrees and bake until melted, lacy and golden. Let cool down.
Wash and spin dry the baby greens. Mix together the balsamic vinegar, oil, salt and pepper.
Quarter the berries and add to the greens, Add the dressing and toss to coat. Place in 6 bowls and add the frico on top.
Quick, easy, cool on a hot summer day on the deck. Wow ! Yummy!
Rustic Zucchini And Mozzarella Salad
As far as easy goes, this couldn’t get any easier if you tried. Get ready and invite the neighbourhood as you can adjust the amounts to make tons.
- 3 medium zucchini, sliced lengthwise into 1/2 inch ‘planks’
- 3 tbsp. olive oil
- pinch of salt and pepper
- 8 oz. fresh mozzarella ball, pulled into large pieces
- 2 tbsp. coarsely snipped fresh dill
- 1/4 tsp. crushed red pepper flakes
- 1 tbsp. fresh lime juice
Lay the planks on a baking sheet and drizszle with olive oil. Sprinkle with salt and pepper.
Turn the barbecue on to a medium heat and place the zucchini on the grill directly. Grill for about 6-7 minutes, turning over just once to get nice grill marks on both sides.
On a serving plate, arrange the warm zucchini with the cheese balls. Sprinkle with the dill and pepper flakes. Drizzle with the lime juice and remaining 2 tbsp. of oil.
This will serve 4 people. Add a glass of vino, cheese toast and you have a lovely light meal.
In a word…..yummy!
Mayonnaise – Basic And Flavoured
This is inexpensive to make and you can flavour to suit your tastes and menus.
- 2 egg yolks
- 1 tsp Dijon mustard
- 4 tsp. fresh lime juice (or lemon juice)
- 1 cup vegetable oil
Place the yolks in a food processor and add the mustard and juice. Pulse to incorporate fully. Keep motor running on slow and add the oil…slowly.
Season lightly with salt and pepper. Store in airtight container for up to 1 week.
note: if this separates after oil has been added, simply add another yolk and 1 tsp. lukewarm water in a clean bowl and add the broken mayonnaise, briskly whisking constantly. Now add 1/4 cup more oil, whisking to incorporate.
Flavoured Mayonnaise
Tartar Sauce – after adding the vegetable oil, add 2 finely chopped baby gherkin pickles and 1 tbsp. minced onion.
Red-Pepper Mayonnaise: After adding the oil, add 1 roasted red pepper (from a jar) and 1 minced grlic clove.
Garlic Mayonnaise: After adding the mustard and lime juice, add 2 minced garlic cloves
This is really yummy.