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Eggplant Salad

2 Nov

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Two clean slim washed eggplants cut into bite size cubes

One sliced onion

3 cloves chopped garlic

3 tablespoons oil

One lemon at least  1/3 of a cup of juice

One chopped fresh red pepper

1/2 cup fresh basil

1/2 cup fresh mint

3 teaspoons fresh oregano

One tablespoon honey

1/2 teaspoon red pepper flakes

1/2 to 1 teaspoon salt

Heat the oil and cook the onion, garlic and eggplant till it is almost soft about ten minutes. Stir fry often.

Add the red pepper, herbs, honey, salt and pepper.

Cook until the herbs are fragrant about another five minutes

Add the lemon juice

Let it come to room temperature.

Add 1/2 cup  olives and 1/2 cup French feta cheese.

Toss together.

Serve over arugula dressed with lemon and olive oil.

Drizzle with just a touch of good olive oil and another squeeze of lemon.

Serve as a salad, side dish or a sandwich in pita bread.

 

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Shrimp and Vegetable Salad

20 Aug

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Salad can be anything but I decided to include everything.

I just get carried away when I am not following a recipe.

The vegetables are so good now that I couldn’t decide what to choose.

So, just get a pretty platter out and starting filling it.

I steamed almost everything.

Green beans, Brussel sprouts and edamame.

I did roast red peppers with oil and garlic.

I also stir fried zucchini.

Sliced a large cucumber

Boiled two pounds of shrimp, garnish with lemon slices.

Serve with cocktail sauce for the shrimp and a dijon vinegrette dressing for the vegetables.

 

 

Confetti Corn

13 Aug

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This is not my recipe.

It is the Barefoot Countess’s.

Her books are fabulous.

My friend Susanne made this and I had to come home and make it myself.

It’s almost too easy.

2 tablespoons oil

One medium chopped onion

One red or orange chopped pepper

2 tablespoons butter

The kernels from six ears of cooked corn

The recipe called for uncooked corn but I had leftover corn.

1 1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons chopped fresh basil and chives for garnish

Heat the oil and cook the onion and pepper till it is soft

Add the corn, salt, pepper and cook till warm.

Add the basil and chives

This is so good.

Thank you Ina.

My family loved it.

 

Roasted Tomatoes, Green Bean and Quinoa Salad

26 Jul

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4 cups chopped green beans

2 tablespoons oil

1/2 cup quinoa

2/3 cup water

1/4 teaspoon salt

4 cups grape tomatoes

4 cloves sliced garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

4 tablespoons oil

1/2 teaspoon garlic powder

4 tablespoons fresh lemon juice

4 tablespoons capers

3 tablespoons fresh chopped mint

3 tablespoons fresh chopped parsley

1 chopped fresh red pepper, optional

Boil about 6 cups of water

Season with one teaspoon salt

Add the green beans

Boil for two minutes then drain and rinse with cold water until the beans are cold.

Put the 2 tablespoons of oil in a pan on medium heat

Add the quinoa and brown slightly in the oil

Add the salt and water

Bring to a boil then a simmer with the cover on for ten minutes

Heat the oven to 450 degrees

Mix the tomatoes, oil, salt, pepper, garlic and garlic powder together

Place on a baking sheet and roast for about 15 minutes or until the tomatoes are blistered.

Mix the green beans, quinoa and the tomatoes with all the oil and tomato juice together

Put the capers, lemon juice, mint and parsley over everything

Toss and serve alone or with anything

This is too good to be healthy

You can add chopped red pepper, olives or any cheese.

This is my new favorite salad this week.

Can be made the day before serving then just tossed again before serving.

Grilled Pork Salad

18 Jul

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I made a pork loin on the grill and it was great but the leftover salad was better.

One boneless pork loin seasoned with just a little low sodium asian sauce

Sear the pork on medium high heat.

Take off the grill and place in an oven pan

Coat the top of the loin with several teaspoons of duck sauce.

Finish in the oven at 375 degrees till the sauce has melted and is sightly brown.

The pork should also be done to a medium well.

Let stand out of the oven for at least ten minutes before slicing..Now enjoy the pork with pilaf, broccoli and salad.

The next days make this salad.

Just layer different vegetables in a salad.

One small head of Romaine lettuce cut into bite size pieces.

One sliced yellow pepper

Six cut string beans. I used them raw but you can blanch them for a minute in hot water.

Four thin slices of a Vidalia onion

Two big handfuls of baby spinach

12 grape tomatoes

Four to six cups of sliced pork  because you have to taste when you cook so extra is good.

One tablespoon oil

One sliced garlic clove

One large sliced onion

1/2 cup honey Dijon vinegar salad dressing

Layer all the salad except the spinach.

Dress with the salad dressing

Add the spinach on top of the salad

Heat a skillet with the oil

Add the garlic and cook till soft

Add the sliced onion and cook till it is still crunchy

Add the meat and cook till it is hot

Season with hot pepper now if you like it spicy.

Pour the hot pork over the spinach in the salad so it wilts just a little

Chinese fried noodles can be added.

This is one of my go to leftover meals.

 

Cerignola Olives

2 May

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I always forget what olives I like except for calamatta.

All the others look the same BUT I found these cerignola olives and it was love at first bite.

Olives are grown and served in Italy and they are on every table.

The cerignolas are my favorite.

They are a meaty, firm olive that are not heavily brined.

They are not too salty and go with everything.

Marshalls and TJ Max carry them in their gourmet section for a good price but you can also find them in the grocery store.

Great snack with a cheese and salami tray and a glass of wine.

Listen to me, I’m drinking wine now.

Blackberry Salad

12 Mar

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The blackberries are gorgeous so this is the time to take advantage of them.

They are wonderful in salads.

6 handfuls of any type of greens

I put arugula in everything  so I mixed it with field green.

1/2 cup blue, goat or feta cheese

1/2 to 1 cup of blackberries

2 diced scallions

2 cooked crumbled chicken sausage or 6 to 8 slices crumbled cooked bacon

One sliced hot pepper (optional). You can use a sweet pepper.

6 basil leaves

Dressing

1/3 cup balsamic vinegar

1/3 cup olive oil

2 tablespoons honey

1/2 teaspoon dried basil

One clove minced garlic

Put all the greens in a bowl

Top with the scallions, meat, cheese and basil

Set aside

Put the vinegar, oil, garlic, honey and basil in a magic bullet and mix well.

Add the dressing sparingly because it is sweet.

The sweet dressing goes so well with the berries

The pepper can be put on the side but I like the hot and sweet combination.