Category Archives: Wheatless Wednesday

Wheatless Wednesday – Mexican Street Corn Salad

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You’ve heard of Mexican Street Corn, fresh corn on the cob slathered in spices, herbs and savory cheese – delicious but messy.  Here it is ‘off the cob’ and ready to feed a big crowd – the same yummy ingredients but easy to serve. Served off the cob, the dish is called Esquites while the traditional street food grilled or steamed right on the cob is known as Elote. Traditional ingredients include mayonnaise, cotija cheese, lime juice, and chili powder but other herbs and spices are often included.

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I have been visiting family in Seattle for the last week, living like a hobo out of my suitcase and bouncing around the Seattle area from Tacoma to Seattle to Whidbey Island to Bothell.  I was lucky enough to see five of my sisters, two of my brothers and both of my parents.  Yes, I know. This is starting to require higher math, and three sibs were even missing!  As one of eleven children, I am used to large family celebrations where everyone brings something to share.  We are the masters of potluck.  Needless to say I was not in my kitchen, so obviously did no cooking myself, but I did watch my sister, Margaret, prepare this tasty dish for one of our family potlucks over the weekend.  With fresh corn, chili peppers, spicy seasonings and crumbly Mexican cheese, this is a definite crowd-pleaser, great for a family dinner or a potluck party.  For our large crowd, Margaret doubled the recipe.

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Guest Chef, Margaret Vandenberg, has made this recipe from The Kitchn before and admitted that she and her husband, Scott, have polished off leftovers with grilled salmon and tortillas as a great late night snack.  Sounds yummy to me!  This is the lovely view of Lake Washington from Margaret’s living room.  I can sit there for hours watching boats and birds and clouds….and then she serves wonderful food too.  No wonder I keep going back….

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TIPS:  I have not made this salad yet, but witnessed my sister in action.  This salad is delicious as is but if you want to make it even more ‘street’ you could try grilling or roasting the corn on the cob, before cutting off the kernels, for additional color and flavor.  Spicy food lovers could also add a dash or two of cayenne pepper to add more zest.  You could also serve with additional cotija sprinkled on top.

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Recipe Adapted From The Kitchn

MEXICAN STREET CORN SALAD

6 ears fresh corn kernels from the cob (or 4 cups frozen yellow corn)
2 Tbsn olive oil
2 cloves garlic, minced
1 hot pepper (jalapeno, red chili, etc)
3 Tbsn cotija cheese (goat or feta), crumbled
2 Tbsn mayonaise (vegan mayo or plain yogurt)
2 Tbsn cilanto, chopped
1 1/2 tsp Mexican style chili powder
2 limes, juiced
salt and pepper to taste

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  • In a large cast iron pan, saute the corn in the oil on medium-high heat until toasted, 15 to 20 minutes.  Add the garlic and cook another 30 seconds or so and remove from heat and let cool and place in a large mixing bowl.

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  • Cut the peppers into a fine dice and add to the corn mixture.

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  • Add all the other ingredients to the corn mixture and toss to combine. Taste and adjust seasonings and add ingredients to suit your tastes.

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  • Serve room temperature.

Mexican Street Corn Salad

  • Servings: 4
  • Difficulty: easy
  • Print

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6 ears fresh corn kernels from the cob (or 4 cups frozen yellow corn)
2 Tbsn olive oil
2 cloves garlic, minced
1 hot pepper (jalapeno, red chili, etc)
3 Tbsn cotija cheese (goat or feta), crumbled
2 Tbsn mayonaise (vegan mayo or plain yogurt)
2 Tbsn cilanto, chopped
1 1/2 tsp Mexican style chili powder
2 limes, juiced
salt and pepper to taste

  • In a large cast iron pan, saute the corn in the oil on medium-high heat until toasted, 15 to 20 minutes.
  • Add the garlic and cook another 30 seconds or so and remove from heat and let cool and place in a large mixing bowl.
  • Cut the peppers into a fine dice and add to the corn mixture.
  • Add all the other ingredients to the corn mixture and toss to combine.
  • Taste and adjust seasonings and add ingredients to suit your tastes.
  • Serve room temperature.

Wheatless Wednesday – Black Bean, Corn & Butternut Squash Tacos with Chile Lime Sauce

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Now we’re talking!  I’m loving my yummy Mexican food without the extra calories.  I guess you could call these ‘Skinny Tacos’. Black beans and butternut squash are two of my favorite ingredients, especially when the squash is roasted into a rich and tender little bites.  Throw in sweet summer corn, cumin and jalapenos and you’ve got the start of some delicious tacos (or quesadillas-scroll down for more on that).  So what is the skinny part besides the fact that these are vegetarian?  I have a long standing love affair with cheese but for a multitude of reasons (one of them being the calories), I’m trying to cut down.  The nice thing about this flavor combination is that it doesn’t need piles of cheese to make it yummy. Instead of cheese,  I opted to make a creamy yogurt dressing made with green chilis, herbs and jalapenos, which makes it cool but spicy.  Yes, I know, those are contradictory terms but that is what makes the sauce so much fun and the perfect complement for the earthy squash, corn and bean combination.

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Want to make them even skinnier?  Ditch the tortillas and use romaine lettuce leaves and you’ve got “Mexican Lettuce Boats” for a lighter, low-carb option.

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I also happened to have some sweet mini peppers which are delightful when roasted.  They get even sweeter and can be eaten whole, seeds and all, except for maybe the stem (actually, you can probably eat that too if you really want to).  They take virtually no preparation.  Just place them whole on an oiled baking sheet and roast in a hot oven for about 20 minutes, turning once, until charred and blistered on both sides.  Let cool and chop and use in salads or other dishes. You could even add them to this taco filling if you like.  They are great on an antipasti platter and their bright colors also make them a cheerful garnish.

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The black bean, corn and butternut squash filling is fairly loose and well suited for tacos but it also makes for tasty quesadillas if you add some gooey cheese to keep it together.  An alternative would be to mash up some of the beans and squash to give it a stickier consistency.  Regardless of how you serve them, these veggies taste great together and add oodles of fiber, vitamins and minerals to your diet!  Just make sure you buy organic, non GMO corn tortillas to keep your meal healthy.

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BLACK BEAN, CORN & BUTTERNUT SQUASH TACOS WITH CHILI LIME SAUCE

2 cups butternut squash (about one half squash)
1 can black beans
1-2 ears fresh corn kernels (or 1 cup frozen)
1/2 onion, chopped
1 jalapeno, finely diced (optional)
4 cloves garlic
1 Tbsn cilantro, chopped
1 dozen corn tortillas

CHILI LIME SAUCE (Optional)

1/2 cup full fat plain yogurt (vegan or regular)
2 Tbsn canned fire roasted chopped green chilis
1 jalapeno
1/4 cup cilantro
1 Tbsn fresh lime juice
1 tsp cumin
1/2 tsp salt

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  • Process green chilis, jalapeno and cilantro in food processor or blender until finely minced.  Add yogurt, lime juice, cumin and salt.  Pulse until smooth.  Pour into a small serving bowl and let chill in the refrigerator. (It will thicken as it chills)

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  • Peel and dice butternut squash into a half inch dice.  Spread in a single layer in an oiled baking sheet. Slice garlic cloves in half and arrange around the squash. Sprinkle with salt and pepper.  Stir to coat with oil and roast at 450 degrees for about 20 minutes, or until soft and slightly browned on the edges.  Garlic may be brown.

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  • If you are roasting mini peppers, place them whole on an oiled baking dish and stir to coat both sides with oil.  Bake for about 20 minutes, turning once to blacken both sides. I used the same pan as the squash but kept them as separate as possible.

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  • Saute onion and jalapeno for several minutes until starting to soften, then add corn and cook several more minutes.

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  • Add black beans and cook another minute or two.

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  • Lower heat and add butternut squash and carefully stir to combine. Don’t overcook as squash will get too soft.

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  • To heat corn tortillas:
    • In the oven – Wrap stacks of five or so tortillas in aluminum foil and heat them for about 15 minutes in a 350° oven.
    • On the stovetop:  Cook them one at a time in a dry heavy pan and stack them as they are warmed.  For crispy shells, fry them in a good oil (like avocado oil) on one side for 1 or 2 minutes, turn using tongs and fold it in half to crisp then turn to the other side.  Drain on papertowels.
    • In the microwave: Wrap tortillas in barely damp papertowels and microwave in 30-second increments until they are warmed through.20150901_105412
  • Scoop filling into taco shells and top with chili lime sauce.  Serve with more sauce and fresh herbs on the side.

Black Bean, Corn and Butternut Squash Tacos with Chili Lime Sauce

  • Servings: 4-6
  • Difficulty: easy
  • Print

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2 cups butternut squash (about one half squash)
1 can black beans
1-2 ears fresh corn kernels (or 1 cup frozen)
1/2 onion, chopped
1 jalapeno, finely diced (optional)
4 cloves garlic
1 Tbsn cilantro, chopped
1 dozen corn tortillas

CHILI LIME SAUCE (Optional)

1/2 cup full fat plain yogurt (vegan or regular)
2 Tbsn canned fire roasted chopped green chilis
1 jalapeno
1/4 cup cilantro
1 Tbsn fresh lime juice
1 tsp cumin
1/2 tsp salt

    • Process green chilis, jalapeno and cilantro in food processor or blender until finely minced.  Add yogurt, lime juice, cumin and salt.  Pulse until smooth.  Pour into a small serving bowl and let chill in the refrigerator. (It will thicken as it chills)
    • Peel and dice butternut squash into a half inch dice.  Spread in a single layer in an oiled baking sheet. Slice garlic cloves in half and arrange around the squash. Sprinkle with salt and pepper.  Stir to coat with oil and roast at 450 degrees for about 20 minutes, or until soft and slightly browned on the edges.  Garlic may be brown.
    • If you are roasting mini peppers, place them whole on an oiled baking dish and stir to coat both sides with oil.  Bake for about 20 minutes, turning once to blacken both sides.
    • Saute onion and jalapeno for several minutes until starting to soften, then add corn and cook several more minutes.
    • Add black beans and cook another minute or two.
    • Lower heat and add butternut squash and carefully stir to combine. Don’t overcook as squash will get too soft.
    • To heat corn tortillas:
      • In the oven – Wrap stacks of five or so tortillas in aluminum foil and heat them for about 15 minutes in a 350° oven.
      • On the stovetop:  Cook them one at a time in a dry heavy pan and stack them as they are warmed.  For crispy shells, fry them in a good oil (like avocado oil) on one side for 1 or 2 minutes, turn using tongs and fold it in half to crisp then turn to the other side.  Drain on papertowels.
      • In the microwave: Wrap tortillas in barely damp papertowels and microwave in 30-second increments until they are warmed through.
    • Scoop filling into taco shells and top with chili lime sauce.  Serve with more sauce and fresh herbs on the side.

 

 

Wheatless Wednesday – Kung Pao Tofu with Zoodles

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Love noodles but not the Carbs? Enter Zoodles, ‘noodles’ made from zucchini spirals that are surprisingly noodle-like.  They nestle right into this tasty Kung Pao Sauce just like regular pasta – but without the extra calories.  This Kung Pao was a crowd favorite; crispy tofu, bell pepper, ‘noodles’, all in a spicy, delicious sauce, topped with peanuts and green onions.  Even my non-tofu lovers gobbled it up and asked for more! Cutting the tofu into a small dice and cooking it separately from the sauce is key. With Kung Pao though, it’s really all about the sauce.  This one is spicy, but not not mouth burning, and easy to adjust to suit your personal tastes.  Alas, if you are one of those people that can’t be bothered with recipes that have lots of ingredients, there is any easy solution. Just pick one up one of the many wonderful sauces sitting on the shelf in your local market and you’re good to go!

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I’m not really a gadget person, however this one is a game changer.  In seconds, zucchini (or any vegetable) becomes spaghetti, angel hair or ribbons. There are countless uses for these shapes; pastas, salads and casseroles to name a few.  Other than my food processor and my lemon zester, this is a favorite.  Just in case you don’t know what a spiral slicer can do, just check out the photo below showing zucchini being sliced using three different blades. For this recipe I used the center blade to make a thicker noodle.

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Photo Credit: http://www.huffingtonpost.com/2014/04/10/vegetable-noodles-are-going-to-change-everything_n_5112928.html

Making zoodles is easy if you have a spiralizer, and FUN!  If you have a picky eater who won’t eat anything green, you can peel the zucchini first to remove the offending green, then spiralize into beautiful ‘noodles’ that may fool even the pickiest of eaters. I wish I had known about zoodles back in the day when my little boys only ate pasta with butter!   I prefer keeping the peel on since so many of the nutrients are in or right under the skin, but any nutrients is better than none…

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TIPS:  This is a mildly spicy Kung Pao Sauce.  To adjust spiciness, add more or less of the red pepper flakes and red chili paste.  Taste sauce to make sure you like the amount of spice before adding to the pan.  It will continue to develop flavor as it cooks and combines with the sesame oil, garlic and ginger.  For large appetites, you might want to double the tofu  (Yes, they will like it.) or serve with brown rice. If you do make rice, toss a one inch chunk of peeled ginger into the pot to give the rice a nice gingery flavor.  Remove the ginger before serving.

Recipe Adapted from Skinny Taste Kung Pao Chicken Zoodles For Two

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KUNG PAO TOFU WITH ZOODLES

1 block extra firm tofu
2 Tbsn olive, avocado or coconut oil
2 -3 cloves garlic, minced
1 tsp fresh ginger, grated (or ginger paste)
salt and pepper
2-3 medium zucchini
1 red bell pepper
1 green bell pepper
2-3 scallions
1/2 cup dry roasted peanuts (or more)

KUNG PAO SAUCE

2 Tbsn soy sauce (or wheat free Tamari)
1 Tbsn balsamic vinegar
2 Tbsn hoisin sauce
1 Tbsn red chili paste
1 tsp red pepper flakes (or more)
1 Tbsn sugar
1 Tbsn cornstarch
2 Tbsn water

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  • Drain block of tofu and cut into 1/2 inch cubes.  Place in a single layer on a double thickness of papertowels.  Cover with more paper towels and place a heavy object on top (like a cast iron pan) to help press out water. Let sit at least 10 minutes.

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  • Using a spiralizer fitted with a shredder blade (this makes a thicker noodle), or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, cut the strands into pieces that are about 8 inches long.

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  • In a small bowl or measuring cup, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.

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  • Cut scallions into one inch pieces, then thinly julienne OR thinly slice into circles.

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  • Cut bell peppers into 1/2 inch dice.  Measure out peanuts and roughly chop them or leave them whole.

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  • Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the cubed tofu, sprinkle with salt and pepper, and cook, stirring several times to brown all six sides, about 5 minutes.

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  • Remove tofu to a plate and set aside.

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  • Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about  30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 2 minutes.

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  • Stir in zucchini noodles and cook, mixing for two or three minutes until just tender and mixed with the sauce. If it seems dry, don’t worry the zucchini will release moisture which helps create a sauce.

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  • Once zucchini is cooked to your liking, add the tofu, half of the peanuts and scallions and stir to combine.

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  • Serve with more peanuts and scallions on top.

Kung Pao Tofu with Zoodles

  • Servings: 4
  • Difficulty: easy
  • Print
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1 block extra firm tofu
2 Tbsn olive, avocado or coconut oil
2 -3 cloves garlic, minced
1 tsp fresh ginger, grated (or ginger paste)
salt and pepper
2-3 medium zucchini
1 red bell pepper
1 green bell pepper
2-3 scallions
1/2 cup dry roasted peanuts (or more)

KUNG PAO SAUCE

2 Tbsn soy sauce (or wheat free Tamari)
1 Tbsn balsamic vinegar
2 Tbsn hoisin sauce
1 Tbsn red chili paste
1 tsp red pepper flakes (or more)
1 Tbsn sugar
1 Tbsn cornstarch
2 Tbsn water

  • Drain block of tofu and cut into 1/2 inch cubes.  Place in a single layer on a double thickness of papertowels.  Cover with more paper towels and place a heavy object on top (like a cast iron pan) to help press out water. Let sit at least 10 minutes.
  • Using a spiralizer fitted with a shredder blade (this makes a thicker noodle), or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, cut the strands into pieces that are about 8 inches long.
  • In a small bowl or measuring cup, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.
  • Cut scallions into one inch pieces, then thinly julienne OR thinly slice into circles.  Cut bell peppers into 1/2 inch dice.
  • Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the cubed tofu, sprinkle with salt and pepper, and cook, stirring several times to brown all six sides, about 5 minutes.
  • Remove tofu to a plate and set aside.
  • Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about  30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 2 minutes.
  • Stir in zucchini noodles and cook, mixing for two or three minutes until just tender and mixed with the sauce. If it seems dry, don’t worry the zucchini will release moisture which helps create a sauce.
  • Once zucchini is cooked to your liking, add the tofu, half of the peanuts and scallions and stir to combine.
  • Serve with more peanuts and scallions on top.

Wheatless Wednesday Tomatoes, Mozzarella & Peaches with Balsamic Reduction

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Summertime favorite, Caprese Salad goes rogue with sliced ripe peaches and a drizzle of velvety rich balsamic reduction. This colorful combo was the brainchild of my son, Eric.  I had recently purchased a flat of perfectly ripe peaches and I am lucky enough to have a constant supply of lovely heirloom tomatoes from my garden in shades of red, yellow and even striped green.  The peaches add a nice sweetness to the traditional tomatoes and mozzarella and the balsamic reduction is the piece de resistance.  Of course, you can drizzle with a balsamic vinaigrette which is easy and delicious, but the reduction is worth the minimal effort.  In only 10 minutes or so, balsamic vinegar is transformed into a richly flavored syrup that can be drizzled on almost anything to enhance its natural flavors.  I also love using a variety of colors for an exceptionally colorful presentation.

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Peaches are one of summer’s most popular fruits and they are so good when they are at the peak of the season, like they are right now. Peach peels can  be fuzzy and tough, so I peel them for this salad so they blend better with the tomatoes.  If you are using a thinner skinned peach or nectarine, just slice them up without peeling.  Peaches are low in calories and fat free but provide fiber and a host of vitamins and minerals, including A, C and potassium.  They definitely add some pizzazz to this salad! For another ‘rogue move’, try substituting goat cheese or feta and adding some chopped fresh mint along with the basil.  Yum!

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I love using columnar basil when I can, especially as a garnish.  It has small leaves which are tender and fragrant, and quite pretty when sprinkled on top of foods since they don’t need to be chopped.  Most grocery stores don’t carry columnar basil but some Farmer’s Markets do.  I grow my own from seedlings I bought at a garden center.  They are pretty hardy compared to other types of basil and don’t flower as often (i.e. needing to be constantly clipped) so the plant keeps growing, up to three feet tall.

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TIPS:  For a beautiful arranged salad, cut all components into similar sizes, shapes and thickness, at least as much as possible.  To make ahead, slice tomatoes, peaches and mozzarella and arrange on a serving platter.  It will be fine sitting at room temperature for an hour or so until you’re ready to serve.  Drizzle with balsamic reduction and garnish with basil just before serving.

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TOMATOES AND MOZZARELLA WITH PEACHES AND BALSAMIC REDUCTION

3-5 assorted ripe tomatoes
1 large ripe peach
6 oz bocconcini (or other size fresh mozzarella balls)
1/4 cup fresh basil
1 cup balsamic vinegar
2 Tbsn sugar

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  • Bring balsamic vinegar and sugar to a boil in a small saucepan, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes.

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  • Taste balsamic reduction and add another Tbsn sugar if it seems too acidic and cook another 5 minutes.. Set the balsamic reduction aside to cool (It should be a syrupy consistency) Check the consistency.  If it’s too thin, simmer for a few more minutes.  If it’s too thick stir in one drop of water at a time until syrupy.  Transfer to a small bowl or server with a spout.

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  • Remove stem end of tomatoes and cut in half vertically.  Cut horizontally into 1/4 inch slices (or wedges, if you prefer)

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  • Cut peach in half and remove pit and peel.  Slice horizontally into 1/4 inch slices and place on a platter with the tomatoes.

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  • Slice each bocconcini the long way into 3 slices. and arrange over tomatoes and peaches.

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  • Cut basil into julienned slices if using large basil leaves and sprinkle evenly over tomato mixture.

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  • Drizzle balsamic reduction over tomato mixture and serve with more reduction on the side.

 

  • Servings: 4-6
  • Difficulty: easy
  • Print
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3-5 assorted ripe tomatoes
1 large ripe peach
6 oz bocconcini (or other size fresh mozzarella balls)
1/4 cup fresh basil
1 cup balsamic vinegar
2 Tbsn sugar

  • Bring balsamic vinegar and sugar to a boil in a small saucepan, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes.
  • Taste balsamic reduction and add another Tbsn sugar if it seems too acidic and cook another 5 minutes.. Set the balsamic reduction aside to cool (It should be a syrupy consistency) Check the consistency.  If it’s too thin, simmer for a few more minutes.  If it’s too thick stir in one drop of water at a time until syrupy.  Transfer to a small bowl or server with a spout.
  • Remove stem end of tomatoes and cut in half vertically.  Cut horizontally into 1/4 inch slices (or wedges, if you prefer)
  • Cut peach in half and remove pit and peel.  Slice horizontally into 1/4 inch slices and place on a platter with the tomatoes.
  • Slice each bocconcini the long way into 3 slices. and arrange over tomatoes and peaches.
  • Cut basil into julienned slices if using large basil leaves and sprinkle evenly over tomato mixture.
  • Drizzle balsamic reduction over tomato mixture and serve with more reduction on the side.

Wheatless Wednesday – Cucumber Ribbons with Red Onion, Feta and Mint

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Are you a lover or a hater?  Cucumbers have a reputation for being boring. I don’t agree.  I love cucumbers and this salad, which is refreshing and definitely not boring, brings it!  There is a bit of a kick and crunch with added jalapenos, lemon zest and pistachios. Topped with crumbled feta and a drizzle of red wine vinaigrette and you have a taste sensation. Did you know cucumbers have a secret?  Scroll down for the big reveal.

Lemon Water

I am on the cucumber bandwagon and drink Lemon Cucumber water every morning (recipe HERE) but know there are haters out there, including my future daughter in law.  (For her I make strawberry, lemon, blueberry water or other concoctions)  So, if you avoid cucumber but like the ‘idea’ of this salad, just substitute zucchini.  Win!

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I was gifted a bag of lovely Heirloom Japanese long cucumbers from my friends, Linda and Michael Rosso, and their prolific garden in Sonoma.  Aren’t they fabulous?  Linda tells me that one plant has already yielded 20 of these babies and summer is not over yet.  Linda and Michael own Sonoma Rosso, a California Wine Country getaway in Kenwood, California that offers a one bedroom guest cottage with access to a salt water pool and an organic garden.  Yes, you can keep what you pick! I haven’t been lucky enough to see it yet, but it looks like a beautiful spot for getting away.  Click on the LINK for more information.  Here’s a photo of Michael harvesting ‘my’ cucumbers and other produce from their garden.

Are you ready for a botanical shocker?  You may have heard that tomatoes are a fruit and not a vegetable.  Well cucumbers fall under that same umbrella.  What?  Tomatoes were a surprise way back when I heard that news – but at least they are sweetish, round and colorful.  This is quite a shocking revelation to me as there is nothing remotely fruity about cucumbers, however they are actually a fruit. Really!  They contain seeds and grow from the ovaries of flowering plants which is the definition of a fruit.  Does this make all vegetables males?  I’m afraid to ask.  Cucumbers are members of the plant family Cucurbitacae, which also makes them related to squashes and melons.  But there is more to cucumber than just water which makes them really hydrating and great to eat in summer.  Cucumbers also contain Vitamins B1, B2, B3, B5, Folic Acid, Calcium, Vitamin C, Iron, Magnesium, Phosphorus, Potassium, and Zinc.  Mind still blown…

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TIPS: Cucumbers have a lot of water which makes them a super healthy snack but in salads, they continue to release water so this salad should only be made just before needed, otherwise it will be sitting is a pool of water.  To store any leftovers, pour off excess water before refrigerating and toss with a bit more vinaigrette and fresh mint to refresh.

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CUCUMBER RIBBON SALAD WITH RED ONION, FETA AND MINT

2 large cucumbers (Persian or other thin skinned cucumber)
1/2 red onion
1 jalapeno (or more)
1/2 cup fresh mint
1/2 cup roasted pistachios
zest from one lemon
1/4 cup olive oil
1/4 cup red wine or apple cider vinegar
1/2 tsp salt
1/4 tsp pepper

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  •  Using a mandolin, slice cucumbers on the thinnest setting. Cucumbers don’t need to be peeled unless they have thick and bitter skins. Place in a large serving bowl.

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  • Slice onion vertically and add to the bowl with the cucumbers

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  • Chop or julienne mint leaves and add to the bowl

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  • Finely dice jalapeno

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  • Roughly chop pistachios

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  • Add mint, jalapeno, pistachios and lemon zest to the bowl

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  • Whisk together the oil, vinegar, salt and pepper.  Taste and adjust seasonings.  Drizzle over cucumber mixture and toss to combine.

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  • Sprinkle with crumbled feta cheese, if desired. Serve immediately. (This is not a make ahead salad as cucumbers make a lot of water.)

 

Cucumber Ribbons with Red Onion, Feta and Mint

  • Servings: 4
  • Difficulty: easy
  • Print

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2 large cucumbers (Persian or other thin skinned cucumber)
1/2 red onion
1 jalapeno (or more)
1/2 cup fresh mint
1/2 cup roasted pistachios
zest from one lemon
1/4 cup olive oil
1/4 cup red wine or apple cider vinegar
1/2 tsp salt
1/4 tsp pepper

  •  Using a mandolin, slice cucumbers on the thinnest setting. Cucumbers don’t need to be peeled unless they have thick and bitter skins. Place in a large serving bowl.
  • Slice onion vertically and add to the bowl with the cucumbers
  • Chop or julienne mint leaves and add to the bowl
  • Finely dice jalapeno
  • Roughly chop pistachios
  • Add mint, jalapeno, pistachios and lemon zest to the bowl
  • Whisk together the oil, vinegar, salt and pepper.  Taste and adjust seasonings.  Drizzle over cucumber mixture and toss to combine.
  • Sprinkle with crumbled feta cheese, if desired.
  • Serve immediately. (This is not a make ahead salad as cucumbers make a lot of water.)

 

Wheatless Wednesday – Roasted Eggplant Caprese

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Here is a twist on a summertime favorite – Caprese Salad.  When tomatoes are ripe and delicious, I can eat them every day, topped with fresh mozzarella and spicy basil drizzled with balsamic vinaigrette.  There is a reason that the Caprese is so popular.  The flavors are perfect companions, but I’m not always in the mood for a salad.   So I’ve taken the traditional caprese salad, added thinly sliced eggplant , drizzled with an herby balsamic vinaigrette and roasted it in a hot oven to golden deliciousness.  I was not disappointed and neither was my husband, who ate more than half of it, going back three times for more.

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Eggplant is usually fried before baking, adding an additional step, more pans to wash and extra calories, all of which I try to avoid.  In this preparation,  I sliced the eggplant into 1/4 inch rounds instead of the traditional 1/2 inch, to make sure it gets cooked through.  Sometimes thicker slices of eggplant can be chewy unless it’s cooked or stewed for a long time.  I also salted the eggplant on papertowels on one side for fifteen minutes then turned them over onto fresh papertowels and salted again for another fifteen. It’s amazing how much water is drawn out of them!   Of course, you can always go the traditional route and fry them first which removes the excess water and cooks them at least half way.  Regardless, this is my new summertime favorite and I’m pretty sure it will be yours too…

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TIPS:  If you still end up with extra liquid during cooking in spite of your valiant efforts to salt the eggplant, you can remove some of the liquid with a turkey baster.  Don’t remove too much though because you don’t want everything to dry out.  Another option would be to layer everything over a bed of tomato sauce which will incorporate excess liquid.

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Photo Credit: https://solanaseeds.netfirms.com/herbs.html

In case you’re wondering, those little leaves are  Basil Fine Verde (or Fino Verde) which I am growing in containers on my porch here in Maine.  This kind of basil is sweet and spicy and has small leaves which don’t need to be chopped which is kind of nice.

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ROASTED EGGPLANT CAPRESE

1 globe eggplant
2-3 ripe tomatoes
8 oz fresh mozzarella
1/3 cup olive oil
1 Tbsn balsamic vinegar
2 cloves garlic, minced
1 Tbsn fresh oregano or thyme (1 tsp dried)
1/2 tsp salt
1/4 tsp pepper

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  • Slice eggplant into 1/4 inch rounds, place them in a single layer on papertowels and sprinkle salt liberally over them to draw out the excess water.  Let sit for about 15 minutes, replace the papertowels and salt the other side for another 15 minutes.  Then wipe off excess salt and water droplets and place in a large bowl.

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  • Combine olive oil, vinegar, garlic and seasonings in a small bowl.  Pour half of the mixture over the eggplant slices and gently stir until all the pieces are coated.

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  • Slice tomatoes into 1/4 inch rounds

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  • Slice mozzarella into 1/4 inch rounds.

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  • Oil a baking dish and start arranging the slices into two rows, if using a rectangular baking dish, or in circles if using a round baking dish.

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  •  Alternate eggplant slices with mozzarella and tomato.  If you have very small eggplant or tomato slices, use two.

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  • Complete second row until eggplant and tomatoes are used up.  Drizzle the rest of the marinade over the top taking care to get the tomato slices.  Bake 25-30 minutes at 450.  Turn oven to broil for about 10 minutes, or until tops are browned.

 

  • Top with fresh basil.

Roasted Eggplant Caprese

  • Servings: 4
  • Difficulty: easy
  • Print

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1 globe eggplant
2-3 ripe tomatoes
8 oz fresh mozzarella
1/3 cup olive oil
1 Tbsn balsamic vinegar
2 cloves garlic, minced
1 Tbsn fresh oregano or thyme (1 tsp dried)
1/2 tsp salt
1/4 tsp pepper

  • Slice eggplant into 1/4 inch rounds, place them in a single layer on papertowels and sprinkle salt liberally over them to draw out the excess water.  Let sit for about 15 minutes, replace the papertowels and salt the other side for another 15 minutes.  Then wipe off excess salt and water droplets and place in a large bowl.
  • Combine olive oil, vinegar, garlic and seasonings in a small bowl.  Pour half of the mixture over the eggplant slices and gently stir until all the pieces are coated.
  • Slice tomatoes into 1/4 inch rounds
  • Slice mozzarella into 1/4 inch rounds.
  • Oil a baking dish and start arranging the slices into two rows, if using a rectangular baking dish, or in circles if using a round baking dish.  Alternate eggplant slices with mozzarella and tomato.  If you have very small eggplant or tomato slices, use two.
  • Complete second row until eggplant and tomato is used up.
  • Drizzle the rest of the marinade over the top taking care to get the tomato slices.  Bake 30 minutes at 400.
  • Turn oven to broil for 10 to 15 minutes, or until tops are browned.
  • Top with fresh basil.

Wheatless Wednesday – Roasted Beet and Tomato Salad

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If tomatoes are the star in summer, beets are a bold and intense showgirl.  Together they are a showstopper!   Fresh and easy, pretty enough for a party, this Roasted Beet and Tomato Salad is a Summer Showcase!  Sun-ripened tomatoes in reds and yellows paired with dark-ruby roasted beets, resting on a bed of mixed greens and topped with crumbled feta and fresh herbs is a pure delight.  I love the simplicity of this five ingredient salad drizzled with a simple vinaigrette.  Each flavor is strong enough to stand on it’s own, and tossed together they make a colorful and flavorful salad, good enough for company but tasty enough for family.

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Photo Credit: Dr Oz

Roasted beets are not to be compared to the tasteless canned variety.  Roasting them intensifies their flavor as none of the juice is lost in boiling water. Beets are very low in calories, contain no cholesterol and small amount of fat and they are loaded with fiber, vitamins, minerals, and anti-oxidants.  All of that glorious color has to mean something!

I feel like a word of caution is in order here.  As I mentioned, dark beets have a vivid color and when roasted with olive oil, some of the escaped juices are quite vibrantly red, which I found out looks remarkably like blood when spilled.  Yes, I tipped the foil and juices leaked out; on the counter, down the cabinet and on the floor.  Even my bare feet looked like they were splattered in blood.  It looked like someone cut off their arm in right in my kitchen.  Note to self for next gory Halloween costume…  Also, beet juice can stain wood cutting boards, so I recommend plastic washable cutting surfaces or a ceramic plate.  Otherwise, beets are lovely.

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Do we even need to talk about tomatoes?  If you aren’t convinced, click  HERE to read how eating tomatoes can make you healthier.  If you love beets but not tomatoes so much, here are a few other Goodmotherdiet salads that were also inspired by beets:

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Beet and Citrus Salad with Goat Cheese and Pine Nuts

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Layered Beet Salad with Glazed Pecans and Citrus Vinaigrette

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Roasted Beet Salad with Ripe Peaches and Goat Cheese

TIPS:  If you were lucky enough to buy beets with the greens still attached, don’t cut them off and discard them.  The greens are delicious raw, thinly sliced into salads or sauteed and stirred into pasta or prepared any way you would use chard, kale or any other dark leafy green.  They have a slightly bitter taste that mellows with cooking and adds flavor and nutrients to your meal.  Beets can be roasted a day or two ahead of time and refrigerated until ready.  Note that beet juice stains porous surfaces, like wood cutting boards.  Use non-porous surfaces for preparation and slicing.

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ROASTED BEET AND TOMATO SALAD

1 lb beets (3-4 medium)
2 lbs tomatoes, mixed
1 bunch arugula or mixed greens
3 oz feta, sliced or crumbled(optional)
1/4 cup fresh cilantro, chopped
1/4 cup fresh basil, chopped or sliced
1/4 cup olive oil+
1/4 cup apple cider or red wine vinager
salt and pepper to taste

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  • Preheat oven to 400 degrees. Cut away beet greens without cutting into the skin and place beets on a large piece of foil, separately or together.  Drizzle with olive oil and tightly close foil packet. Roast on a rimmed baking sheet until tender, about 75 minutes.

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  • When cool, use a paper towel to remove skins.

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  • Slice into rounds on a plastic cutting board or plate.

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  • Slice large tomatoes into 1/4′ rounds, and halve cherry tomatoes.

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  • Place greens on the bottom of a serving platter and arrange the beets and tomatoes on top.

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  • Whisk together the olive oil and vinegar and season with salt and pepper. Top tomatoes with feta, cilantro, basil and drizzle with dressing.  Serve with more herbs and feta on the side.

Roasted Beet and Tomato Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print

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1 lb beets (3-4 medium)
2 lbs tomatoes, mixed
1 bunch arugula or mixed greens
3 oz feta, sliced or crumbled
1/4 cup fresh cilantro, chopped
1/4 cup fresh basil, chopped or sliced
1/4 cup olive oil+
1/4 cup apple cider or red wine vinager
salt and pepper to taste

  • Preheat oven to 400 degrees. Cut away beet greens without cutting into the skin and place beets on a large piece of foil.  Drizzle with olive oil and tightly close foil packet. Roast on a rimmed baking sheet until tender, about 75 minutes.
  • When cool, use a paper towel to remove skins and slice into rounds on a plastic cutting board or plate.
  • Slice large tomatoes into 1/4′ rounds, and halve cherry tomatoes.
  • Place greens on the bottom of a serving platter and arrange the beets and tomatoes on top.
  • Whisk together the olive oil and vinegar and season with salt and pepper.
  • Top with feta, cilantro, basil and drizzle with dressing.
  • Serve with more fresh herbs and feta on the side.

Wheatless Wednesday – Warm Scallop Salad with Mango Vinaigrette

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Looking for something light and summery – and FAST to make for dinner?  How about a warm scallop salad with perfectly seared sea scallops over a bed of mixed greens, avocado and, I’m in Maine – so blueberries.  Top all of this with a spicy, sweet mango vinaigrette for a lovely summery taste sensation.  Best of all, you can whip this up in 20 minutes or less, depending on how fast you are at putting things together – five minutes or so to make the salad, another five to make the mango vinaigrette and then the scallops only take 3 minutes to cook.  Done and delicious!

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Scallops are a great choice for seafood lovers.  They are not only delicious  but low in calories and high in protein.  They are excellent sources of Vitamin B12 and omega3 fats.  Sea scallops are also a good environmental choice.  According to  Seafood Watch, wild-caught scallops are a “Best Choice” or “Good Alternative,” depending on where and how they’re harvested.  Worldwide, farmed scallops are a “Best Choice” because farming methods have little impact on the surrounding environment, however, some countries have questionable farming methods, so I would check before buying.

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I happened upon this mango vinaigrette when I noticed I had some leftover sliced mango that needed to be used up and thought it would make a tasty salad dressing. I grew up with homemade dressing (Thanks Mom!) so I usually make my own.  You will rarely see me pulling a bottle of store-bought dressing from the fridge.  Truly spoiled. I just don’t like that bottled taste they all have. Making it fresh is so worth the extra few minutes, however, if you have a dressing you love, go for it.  With a fruity dressing, I like to pair something savory or spicy like jalapeno or, in this case, red Fresno chili pepper, which also adds a nice color to the vinaigrette.  This otherwise simple dressing also has oil and lemon juice with a sprinkle of salt and pepper.  It was great paired with the greens and warm scallops.  It would also be tasty on grilled shrimp or fish.  Sometimes simpler is better as you can taste each and every flavor.

TIPS:  If blueberries are not available where you are, substitute another fruit, like ripe peaches, or sliced red or yellow bell pepper.  You can use fresh or frozen (defrosted) mango slices or chunks.  If you are using a fresh mango, click HERE for a short video on how to cut a mango from cooking pro Martha Stewart, herself.  It’s easy and brilliant.  If you are still struggling to remove the large mango seed, you should check it out.

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WARM SCALLOP SALAD

1 large bunch of mixed greens, bib lettuce or baby spinach
3/4 cup fresh blueberries OR 1 red or yellow bell pepper, sliced
1 avocado, sliced
2-3 spring onions or large scallions, sliced
1 1/4 pounds+ dry sea scallops, (4-6 per person)
2 teaspoons unsalted butter
2 teaspoons olive oil
salt and pepper

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  • Place mixed greens in a large salad bowl along with the blueberries, scallions and avocado.

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  • Rinse and dry scallops with a papertowel, sprinkle with salt and pepper and set aside.

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  • Add the butter and oil to a wide saute pan on high heat until almost smoking.  Add the scallops in a single layer round side down, making sure they are not touching each other and sear for 1 1/2 minutes on each side. The scallops should be golden brown on both sides but still soft in the center. Don’t overcook or they will get tough and chewy. Cook in batches if necessary.

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  • Remove to a serving plate.

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  • Place a large spoonful of salad mixture on a serving plate and top with 4-6 warm scallops.

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  • Top with mango vinaigrette

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MANGO VINAIGRETTE

1/2 ripe mango, roughly chopped or mango chunks (frozen, thawed okay)
1 red Fresno chili pepper, roughly chopped or 1/4 tsp red pepper flakes
1/3 cup fresh lemon juice
3 Tbsn olive oil
salt and pepper to taste

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  • Place mango and chili pepper in a food processor or blender and pulse until it’s finely minced.

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  • Add lemon juice and olive oil and process until smooth. Add a bit more oil if necessary. Taste and add salt and pepper to taste

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  • Pour into a serving bowl.

Warm Scallop Salad with Mango Vinaigrette

  • Servings: 4
  • Difficulty: easy
  • Print

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1 large bunch of mixed greens, bib lettuce or baby spinach
3/4 cup fresh blueberries OR 1 red or yellow bell pepper, sliced
1 avocado, sliced
2-3 spring onions or large scallions, sliced
1 1/4 pounds+ dry sea scallops, (4-6 per person)
2 teaspoons unsalted butter
2 teaspoons olive oil
salt and pepper

  • Place mixed greens in a large salad bowl along with the blueberries, scallions and avocado.
  • Rinse and dry scallops with a papertowel, sprinkle with salt and pepper and set aside.
  • Add the butter and oil to a wide saute pan on high heat until almost smoking.  Add the scallops in a single layer round side down, making sure they are not touching each other and sear for 1 1/2 minutes on each side. The scallops should be golden brown on both sides but still soft in the center. Don’t overcook or they will get tough and chewy.
  • Remove to a serving plate.
  • Place a large spoonful of salad mixture on a serving plate and top with 4-6 warm scallops.
  • Top with mango vinaigrette

MANGO VINAIGRETTE

1/2 ripe mango, chopped or mango chunks (frozen, thawed okay)
1 red Fresno chili pepper or 1/4 tsp red pepper flakes
1/3 cup fresh lemon juice
3 Tbsn olive oil
salt and pepper to taste

  • Place mango and chili pepper in a food processor or blender and pulse until it’s finely minced.
  • Add lemon juice and olive oil and process until smooth.
  • Taste and add salt and pepper to taste
  • Pour into a serving bowl.

Wheatless Wednesday – Fried Catfish over Napa Corn Slaw

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Do you ever just crave some crispy fried deliciousness?  Good news!  Now that fat is no longer the enemy, It’s okay to eat fried foods as long as you use a good oil and serve with a healthy side dish. My regular readers all know that I have been on a Southern kick for the past couple of weeks following my trip to Charleston.  I was greatly inspired by the old, tried and true classics that have lived on in the South for generations (for good reason).  Well, no list of Southern favorites would be complete without Fried Catfish.  This Fried Catfish is the last recipe that was a direct derivative from my SC trip.  I’m all fried out for the time being, except maybe for trying Fried Pickles (Yes, that’s a thing!)  I’ll let you know…

In the South, Fried Catfish is usually served with hushpuppies, a yummy fried cornbread-type appetizer.  I personally can only do one fried food at a time and decided to balance the fried fish with a light and flavorful slaw made with napa cabbage, fresh sweet corn, red onion, bell pepper and jalapenos drizzled in an oil and vinegar dressing. My corn was sweet enough to eat raw, just cut off the cob.  Older corn may need to be steamed or boiled for a few minutes to soften.  I love the combination of steamy hot crispy fried fish with the cool and spicy slaw.  Add a good tartar sauce or aoli and you’re done!

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So what is a good oil too cook with anyway? Recommendations keep changing, who can keep up?  Butter is now a ‘good’ fat for cooking but not for high heat cooking as it contains small amounts of sugars and proteins which makes it burn when overheated.  When it comes to high heat cooking, coconut oil is a great choice. Over 90% of the fatty acids in it are saturated, which makes it very resistant to heat. Avocado and olive oil are good choices too.  Oils that are high in polyunsaturated fats should be avoided for cooking, as are fats (even good fats) that go through extreme processing measures. We have an amazing number of choices at the market, no wonder we are confused.  Click HERE for a breakdown on fats and oils, including a list of oils to avoid.

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Photo Credit: http://farm4.static.flickr.com/3392/3182905764_0ed4b2acf3.jpg

TIPS:  Prepare the slaw first, if serving, as the taste only improves if it is allowed to sit while you prepare the fish. This recipe calls for catfish, which is so prevalent in the South, but any mild white fish will work as well, like cod or haddock.  Just make sure it’s from a Sustainable Seafood Source  Use a good quality oil like avocado, coconut or olive oil and you will have a good result.  Drain cooked fish on a rack lined with paper towels or newspaper to keep the fish crispy and  for easy clean up.

I wanted a true Southern fried fish so went to the Food Network and adapted the recipe for Southern Fried Catfish by Alton Brown to make it wheat/gluten free.  For more Southern inspired recipes check out Fried Green Tomatoes with Buttermilk Lime Sauce,  Grilled Shrimp and Cheesy Grits or  Charred Okra with Tomatoes.

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FRIED CATFISH

2 cups high heat oil (avocado, coconut or olive oil)
1/2 cup stone-ground fine cornmeal
1/2 cup coconut flour (or all purpose)
1 tsp Old Bay seasoning
1/2 tsp salt
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
6 (7 to 9-ounce) Wild Caught or US farm-raised catfish fillets, rinsed and thoroughly patted dry
2 eggs (or 1/2 cup  buttermilk)

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  • Heat the oil in a heavy large saucepan or dutch oven over high heat until it almost reaches the smoking point.  If you are using a fryer the temperature should be 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature. While the oil is heating, whisk the cornmeal and flour together in a shallow dish.

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  • Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl.

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  • Season the catfish fillets evenly on both sides with the spice mixture.

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  • Pour the buttermilk into another shallow dish. Dip each fillet into the egg/buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.

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  • Gently add the fillets, 2-4 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspapers or paper towels.. Repeat method with remaining fillets.

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  • Arrange the catfish on a serving platter and serve immediately with slaw and tartar sauce.

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NAPA CORN SLAW

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6 cups Napa cabbage (Savoy, green, and/or purple), cored and shredded
2-3 ears sweet corn
1 large red or yellow bell pepper, diced
1/2 red onion
1-2 Tbsn fresh jalapeño(or other hot pepper),minced
1/4 cup chopped fresh parsley leaves
1/4 cup olive oil
2 Tbsn red wine vinegar
1 clove garlic, minced
Salt and freshly ground black pepper

  • Whisk together oil, vinegar, garlic, salt and pepper and set aside.

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  • Cut the kernels off the corn with a sharp knife.  If they are sweet enough to eat raw, just add to salad.  If they are tough, steam them for a few minutes to soften, then let cool.

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  • Combine the cabbage, bell pepper, and onion.and toss with the dressing. refrigerate until ready to serve. (Slaw tastes best when it’s allowed to rest for an hour or so to allow the flavors to blend.) Just before serving, toss with the parsley.

Fried Catfish with Napa and Corn Slaw

  • Servings: 6
  • Difficulty: easy
  • Print

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2 cups high heat oil (avocado, coconut or peanut)
1/2 cup stone-ground fine cornmeal
1/2 cup coconut flour (or all purpose)
1 tsp Old Bay seasoning
1/2 tsp salt
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
6 (7 to 9-ounce) Wild Caught or US farm-raised catfish fillets, rinsed and thoroughly patted dry
2 eggs (or 1/2 cup  buttermilk)

  • Heat the oil in a heavy large saucepan or dutch oven over high heat until it almost reaches the smoking point.  If you are using a fryer the temperature should be 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature.
  • Whisk the cornmeal and flour together in a shallow dish. Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture.
  • Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.
  • Gently add the fillets, 2-4 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspapers or paper towels.. Repeat method with remaining fillets.
  • Arrange the catfish on a serving platter and serve immediately with slaw and tartar sauce.

NAPA CORN SLAW

6 cups Napa cabbage (Savoy, green, and/or purple), cored and shredded
2-3 ears sweet corn
1 large red or yellow bell pepper, diced
1/2 red onion
1-2 Tbsn fresh jalapeño(or other hot pepper),minced
1/4 cup chopped fresh parsley leaves
1/4 cup olive oil
2 Tbsn red wine vinegar
1 clove garlic, minced
Salt and freshly ground black pepper

  • Whisk together oil, vinegar, garlic, salt and pepper and set aside.
  • Combine the cabbage, bell pepper, and onion.and toss with the dressing. refrigerate until ready to serve. (Slaw tastes best when it’s allowed to rest for an hour or so to allow the flavors to blend.) Just before serving, toss with the parsley.

Wheatless Wednesday – Grilled Shrimp and Cheesy Grits2

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Spoiler Alert!  I warned that my recent trip to Charleston would spill over into my kitchen.  Monday’s Charred Okra with Tomatoes should have been your first clue.  Shrimp and Grits is about as Southern a dish as you can find.  It is found on almost every menu in Charleston and is especially loved for breakfast. Many of the recipes call for ham, sausage, bacon, bacon fat or lard so this recipe may not be completely traditional but I found that every restaurant (and cook) has their own recipe, so anything goes.  The two important ingredients are fresh shrimp and ground corn (grits), not instant.

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As I was about to head back to California, I was gifted two bags of grits, both white and yellow, from Geechie Boy Mill, a local family owned farm that prides itself on  growing the best produce and milling the finest grits and cornmeal. Geechie Boy products are all authentic. Heirloom corn, heralding back to the early Native Americans, is used in the antique gristmills (photo below), which preserve the natural oils and flavors of the corn resulting in the most flavorful grits. The farm is home to four working mills, including a 1945 model on display in the on-site market and an 1847 mill, one of the earliest American-made mills. If you are in the Charleston area, you can stop by The Geechie Boy Market at the farm on Edisto Island and purchase grits and other seasonal produce.  If you aren’t in the area, you can purchase online by clicking HERE and they will ship directly to you.  I have never made grits before but they were creamy and delicious and very easy to make!  I love supporting small local farmers that create quality products and I hope you do too.  Fun Fact:  So what does Geechie mean?  Their website defines it as ‘Someone whose family has been in the South Carolina Lowcountry since forever”.

There are many ways to cook grits, and I’m sure everyone has their favorite method, but as a first timer, I chose the simple technique of cooking the grits in water and then stirring in butter and cheeses at the end, rather than messing with heating milk or cream. I loved the result which was creamy and flavorful.  I used sharp white cheddar and parmesan but you can use any cheeses you have on hand.  The shrimp was tasty, grilled with a honey, black pepper glaze and topped with loads of fresh herbs and lemon zest. The shrimp recipe was adapted from Summer Herbed Grilled Shrimp Recipe from Cooking Light July, 2015
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CHEESY GRITS

1 cup white grits
4 cups water
1 1/2 tsp salt
4 Tbsn unsalted butter
2/3 cup sharp cheddar cheese, shredded
1/3 cup parmesan cheese, grated
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GRILLED SHRIMP

1 1/2 pounds large shrimp, peeled and deveined
2 1/2 tablespoons extra-virgin olive oil
1 tablespoon honey
1/2 teaspoon freshly ground black pepper (or more to taste)
1/4 teaspoon kosher salt
Cooking spray
1/3 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped red onion
1 tablespoon grated lemon rind
1 tablespoon finely chopped fresh oregano
1 teaspoon minced garlic
1 1/2 tablespoons red wine vinegar

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  • Combine the grits, water, salt and half of the butter in a large saucepan and bring to a boil.

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  • Reduce the heat to low, cover and simmer, stirring occasionally, until tender, about 30 minutes. If the grits become too thick, add more water.

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  • Remove from the heat and stir in the remaining butter and the cheeses.

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  • While the grits are cooking, prepare the shrimp: Rinse and pat the shrimp dry with paper towels. Put the shrimp in a bowl with 1 Tbsn oil, honey, pepper and salt and toss to coat.

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  • Combine parsley, onion, lemon zest, oregano and garlic in a small bowl. Add remaining oil and vinegar and set aside.

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  • Preheat grill to medium-high heat. Arrange shrimp on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove shrimp from grill to a serving platter.

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  • Top shrimp with herb mixture.

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  • Serve shrimp over cheesy grits.

Grilled Shrimp and Cheesy Grits

  • Servings: 4-6
  • Difficulty: easy
  • Print

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CHEESY GRITS

1 cup white grits
4 cups water
1 1/2 tsp salt
4 Tbsn unsalted butter
2/3 cup sharp cheddar cheese, shredded
1/3 cup parmesan cheese, grated

GRILLED SHRIMP

1 1/2 pounds large shrimp, peeled and deveined
2 1/2 tablespoons extra-virgin olive oil
1 tablespoon honey
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Cooking spray
1/3 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped red onion
1 tablespoon grated lemon rind
1 tablespoon finely chopped fresh oregano
1 teaspoon minced garlic
1 1/2 tablespoons red wine vinegar

    • Combine the grits, water, salt and half of the butter in a large saucepan and bring to a boil.
    • Reduce the heat to low, cover and simmer, stirring occasionally, until tender, about 30 minutes. If the grits become too thick, add more water.
    • Remove from the heat and stir in the remaining butter and the cheeses.
    • While the grits are cooking, prepare the shrimp: Rinse and pat the shrimp dry with paper towels. Put the shrimp in a bowl with 1 Tbsn oil, honey, pepper and salt and toss to coat.
    • Combine parsley, onion, lemon zest, oregano and garlic in a small bowl. Add remaining oil and vinegar and set aside.
    • Preheat grill to medium-high heat.
    • Arrange shrimp on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove shrimp from gril to a serving platterl.
    • Top shrimp with herb mixture.
    • Serve shrimp over cheesy grits.

Wheatless Wednesday – Arugula, Corn and Tomato Salad with Jalapeno Vinaigrette

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1-2-3-GONE! Or ‘How to make a salad disappear!’  Want to hear more magic words?  How about;  Ready in 15 minutes or less…   I am very lucky to have been graced with a bounty of lovely, ripe tomatoes so early in the season.  I’m heading out of town this weekend (to Charleston, so I foresee some southern cooking in my future) and I needed to use some of my fresh tomatoes before I go.  I also happened to have some young, white corn that is so sweet and tender that it can be eaten raw, right off the cob.  Now that is good corn!  With these ingredients, I couldn’t really go wrong.  I tossed them together in a salad with baby arugula and avocado, then drizzled them with a yummy jalapeno vinaigrette that is loaded with fresh basil and cilantro.  But it’s really about the tomatoes and the corn, so don’t hold back.  I served this to a group of men, watching the NBA playoffs last night and almost didn’t get a chance to take photos.  Luckily I managed to snap a few before they all descended.  I served the salad with corn tortilla chips which were a great pairing. (Alas, no photos…They were too quick.)

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But corn is a carb!  Fear not my carb-avoiding friends.  Corn is a high quality, slow digesting complex carbohydrate and a great source of vitamins, minerals and fiber.  Corn has high amounts of insoluble fiber — meaning, the kind of fiber that goes through the body intact and gets things going in the bowels (You didn’t read that here!)  Insoluble fiber has been shown in research to help feed the “good” bacteria in our gut which is very important in our over-processed world.  Corn is also gluten free which makes it a good choice for those avoiding wheat and wheat products.

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TIPS:  Consider serving the salad in individual glass jars or small bowls. This is a great use of leftover corn on the cob, either grilled, steamed or boiled.  Just slice it off the cob and you’ve got the start of a great meal!  I love the Jalapeno Vinaigrette.  It’s just slightly spicy and the fresh herbs give it a pesto-like quality which is really delicious on this salad.  If you like food really spicy, add a second jalapeno or include some of the seeds.   I also added fresh mozzarella because I had a large crowd of hungry men to feed, but it’s not really necessary.  The real stars here are the fresh, ripe vegetables.

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ARUGULA, CORN AND TOMATO SALAD WITH JALAPENO VINAIGRETTE

2 cups fresh baby arugula
3 ears fresh corn (or 2 cups frozen corn)
3-4 large tomatoes (or combination with cherry tomatoes)
1-2 avocados
6 oz fresh mozzarella (optional)

JALAPENO VINAIGRETTE
1 large jalapeno pepper
1 cup fresh herbs (basil and cilantro)
1 clove garlic
1/2 cup olive oil
1/4 cup red wine vinegar
1 Tbsn fresh lime juice
1/2 tsp salt

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  • Wash and dry arugula and place in a large serving bowl

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  • Shuck corn and cut the kernels off the cob using a sharp knife. If the corn is young and sweet, put it right into the salad.  If it’s a bit chewy you can steam.boil or pan fry it for a few minutes.  Let it cool before you put it in the salad.  You can also grill the corn first (before you cut it off the cob, shucked or unshucked).

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  • Chop tomatoes into a medium dice.  Cut cherry tomatoes into halves or quarters. Add to salad.

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  • Cut mozzarells, if using, into medium sized cubes.

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  • Chop avocado into a medium dice.  Add to salad.

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  • Put all vinaigrette ingredients into a food processor and blend until smooth.

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  • Drizzle salad with vinaigrette and toss to combine.  Serve with tortilla chips if desired.

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Arugula, Corn and Tomato Salad with Jalapeno Vinaigrette

  • Servings: 46
  • Difficulty: easy
  • Print

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2 cups fresh baby arugula
3 ears fresh corn (or 2 cups frozen corn)
3-4 large tomatoes (or combination with cherry tomatoes)
1-2 avocados
6 oz fresh mozzarella (optional)

JALAPENO VINAIGRETTE
1 large jalapeno pepper
1 cup fresh herbs (basil and cilantro)
1 clove garlic
1/2 cup olive oil
1/4 cup red wine vinegar
1 Tbsn fresh lime juice
1/2 tsp salt

  • Wash and dry arugula and place in a large serving bowl
  • Shuck corn and cut the kernels off the cob using a sharp knife.
  • If the corn is young and sweet, put it right into the salad.  If it’s a bit chewy you can steam.boil or pan fry it for a few minutes.  Let it cool before you put it in the salad.  You can also grill the corn first (before you cut it off the cob, shucked or unshucked).
  • Chop tomatoes into a medium dice.  Cut cherry tomatoes into halves or quarters. Add to salad.
  • Cut mozzarells, if using, into medium sized cubes
  • Chop avocado into a medium dice.  Add to salad.
  • Put all vinaigrette ingredients into a food processor and blend until smooth.
  • Drizzle salad with vinaigrette and toss to combine.
  • Serve with tortilla chips if desired.

 

Wheatless Wednesday – Tomato & Eggplant Stacks with Basil Vinaigrette

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Basil + Tomatoes = Love.  If asparagus is the harbinger of spring, tomatoes are the essence of summer.  I reaped the first ripe tomatoes from my garden yesterday, still warm from the sun.  What a treasured bounty! It was so warm in March in California that I decided to plant tomato seedlings then which is very risky but I got lucky, or rather temperatures never dropped too low and I never even had to cover my tender plants at night.  So now I am enjoying the largesse.  I had planned something entirely different using lentils and eggplant for dinner tonight but could not resist the pull of my fresh tomatoes so I ended up making Tomato and Eggplant Stacks layered with fresh mozzarella and avocado drizzled with a fresh Basil Vinaigrette.  Bliss!

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I did have a little mishap in the garden, however. I was trying to tuck a heavily laden branch behind a support and the stem snapped.  It didn’t break all the way so I decided to ‘bandage’ it up with a bit of painter’s tape and hope for the best.

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Do you see the little blue ‘bandage’?  If my doctoring doesn’t work, I will be ripening about a dozen green tomatoes on my windowsill.  Crossing my fingers…

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What can I tell you about tomatoes except that they are the ultimate in summer dining? Did you know that Tomatoes were a wonderful gift from the Mayans?  Tomatoes are native to the Central America and were cultivated by the Aztecs centuries before the Spanish explorers introduced them to rest of the world. Lucky for us!  Besides being delicious, tomatoes are nutrient dense, loaded with vitamins, minerals, fiber and phytonutrients.  They are an especially good source of Vitamin C and the phytonutrient, Lycopene, which is a beneficial antioxidant.  So slice away!  Put them on sandwiches, in salads or add them to your morning toast with a slice of avocado and a sprinkle of fresh basil.  Yum!

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TIPS:  To easily remove the avocado pit, strike down on the pit with a sharp knife and twist until it come out.  You can roast the eggplant ahead of time, even the day before, and store in the refrigerator.  Just bring to room temperature before assembling.  For best results, use eggplant and tomatoes that are a similar size.

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For a more colorful arrangement, use a variety of tomatoes.  If you aren’t into stacking, just throw everything together in a large bowl and drizzle with basil vinaigrette.

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TOMATO & EGGPLANT STACKS WITH BASIL VINAIGRETTE

3-4 fresh, ripe tomatoes
1 small globe eggplant
1 avocado, ripe but firm
6 oz fresh mozzarella, optional

BASIL VINAIGRETTE

1 cup fresh basil, plus more for garnish
1 small shallot or 2-3 scallions
1/2 cup olive oil
1/4 cup red wine vinegar
2 tsp honey or agave
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper

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  • Slice eggplant crosswise into 1/3 inch rounds.

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  • Brush eggplant slices with olive oil and roast in the oven at 425 for 20 to 25 minutes,  or until lightly browned, turning halfway through,.  Or grill them on both sides. Let cool.

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  • Place all vinaigrette ingredients into a blender or food processor and blend until smooth.  Set aside.

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  • Slice tomatoes and mozzarella into 1/3 inch rounds. Cut avocado in half crosswise, remove pit (see tips) and peel.  Slice into 1/3 inch rounds.  (Make slices thicker or thinner to your liking)

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  • Build stacks by placing one tomato slice as the base, then eggplant, mozzarella, tomato, avocado then tomato.

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  • Drizzle with vinaigrette and garnish with fresh basil.  I also had some balsamic reduction left from my Antipasti Platter which I put out for extra drizzling.  Balsamic Reduction Recipe HERE.

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Tomato & Eggplant Stacks with Basil Vinaigrette

  • Servings: 6
  • Difficulty: easy
  • Print

TOMATO & EGGPLANT STACKS WITH BASIL VINAIGRETTE

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3-4 fresh, ripe tomatoes
1 small globe eggplant
1 avocado, ripe but firm
6 oz fresh mozzarella, optional

BASIL VINAIGRETTE

1 cup fresh basil, plus more for garnish
1 small shallot or 2-3 scallions
1/2 cup olive oil
1/4 cup red wine vinegar
2 tsp honey or agave
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper

  • Slice eggplant crosswise into 1/3 inch rounds.
  • Brush eggplant slices with olive oil and roast in the oven at 425 for 20 to 25 minutes,  or until lightly browned, turning halfway through,.  Or grill them on both sides. Let coo.
  • Place all vinaigrette ingredients into a blender or food processor and blend until smooth.  Set aside.
  • Slice tomatoes and mozzarella into 1/3 inch rounds.
  • Cut avocado in half crosswise, remove pit (see tips) and peel.  Slice into 1/3 inch rounds.
  • Build stacks by placing one tomato slice as the base, then eggplant, mozzarella, tomato, avocado then tomato
  • Drizzle with vinaigrette and garnish with fresh basil.

 

Wheatless Wednesday – Quinoa Black Bean Tacos with Chili Lime Sauce

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I – LOVE – THESE – TACOS!  They have all the Yum (and protein) and none of the unhealthy. Ever since the popularity of my Black Bean Chili Con Quinoa, I have been wanting to make a taco version .  I have been craving tacos and these did not disappoint.  Picture spicy quinoa and rich, earthy black beans topped with avocado, jalapenos, black olives and crumbly queso drizzled with a creamy chili, lime sauce.  I DID NOT MISS THE MEAT!

Quinoa makes a great meat substitute.  It has great texture when added to sauces and the red quinoa is visually appealing as well, although you could use any color quinoa you have in your pantry.  Quinoa is known as ‘The Mother of all Grains’ because of its health benefits.   It is a complete protein that contains all nine of the essential amino acids and the highest fiber content of any of the whole grains.   Loaded with vitamins and minerals, it is high in magnesium, potassium, zinc and iron, the most common minerals that people lack. Not only is quinoa a nutritional powerhouse, it is also a smart little cookie.  It creates saponin, a naturally bitter substance, to protect itself against hungry foragers who don’t like the bitter taste.  Saponin comes off easily in water, so make sure you don’t skip the step of rinsing your quinoa in a fine sieve before cooking.

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Black Beans are a personal favorite of mine for their rich and earthy flavor, but they are also loaded with fiber, protein, vitamins and minerals.  Digging in to these tacos with both black beans AND quinoa, you won’t leave the table hungry… but you may go back for seconds.  Just sayin’.

TIPS:  I like to saute the cooked quinoa with onions and garlic before adding the tomato and spices, however, if you are looking for a shortcut (even if its just saving the extra pan to wash). saute the onion and then add the quinoa and 1 cup of water and cook until the water  has evaporated and the quinoa ‘tails’ have come out. Then add the spices, tomatoes, beans and more water if necessary and cook another 5 minutes or so.

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QUINOA BLACK BEAN TACOS WITH CHILI LIME SAUCE

1/2  cup red quinoa
2 Tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, finely minced
1 cup water or vegetable broth
1 cup crushed tomatoes (or small can tomato paste with extra liquid)
2 Tbsn chili powder
1 Tbsn ground cumin
1/2 tsp cayenne pepper (optional)
1/2 tsp salt
1.4 tso black pepper
1 (15 oz) can black beans, drained and rinsed
12 corn tortillas

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CREAMY CHILE LIME SAUCE
1 cup plain yogurt (any kind)
1 Tbsn chili powder
1/2 tsp cumin(optional)
2 Tbsn fresh lime juice

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TOPPINGS (Optional):
chopped cilantro
crumbled queso (Jack or cheddar cheese)
diced avocado
sliced black olives
choppe jalapenos
diced tomatoes
hot sauce
shredded lettuce

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  • Saute onion in olive oil over medium high heat until golden and tender, 3-5 minutes.

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  • Add cooked quinoa and garlic and saute several more minutes..

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  • Stir in tomatoes, chili powder, cumin, cayenne,  salt and pepper.  Add one cup of water or broth and simmer about 10 minutes.

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  • Add black beans and simmer, uncovered 5 – 10 minutes, stirring occasion.

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  • Warm tortillas on low heat in a heavy covered cast iron pan, flipping to prevent the bottom tortillas from getting to crispy. Or heat them carefully in the microwave or keep them warm in a tortilla warmer (if you have one).

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  • Mix yogurt, chili powder, cumin and lime juice in a small bowl and set aside.  For easier (and more artistic) drizzling pour into a fine tipped squeeze bottle.

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  • Serve quinoa mixture with tortillas and desired toppings.  Drizzle with Chili Lime Sauce.

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If you want to completely ditch the carbs, how about a lovely taco salad – a lighter, flavor filled option.  Just pile it on and drizzle…. Maybe your artistic side will come out – or not!

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Quinoa Black Bean Tacos with Chili Lime Sauce

  • Servings: 4
  • Difficulty: easy
  • Print

 20150526_193820

1/2  cup red quinoa
2 Tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, finely minced
1 cup water or vegetable broth
1 cup crushed tomatoes (or snall can tomato paste with extra liquid)
2 Tbsn chili powder
1 Tbsn ground cumin
1/2 tsp cayenne pepper (optional)
1/2 tsp salt
1.4 tso black pepper
1 (15 oz) can black beans, drained and rinsed
12 corn tortillas

CREAMY CHILE LIME SAUCE
1 cup plain yogurt or sour cream
1 Tbsn chili powder
2 Tbsn fresh lime juice

TOPPINGS (Optional):
chopped cilantro
crumbled queso (Jack or cheddar cheese)
diced avocado
sliced black olives
choppe jalapenos
diced tomatoes
hot sauce
shredded lettuce

  • Saute onion in olive oil over medium high heat until golden and tender, 3-5 minutes.
  • Add cooked quinoa and garlic and saute several more minutes..
  • Stir in tomatoes, chili powder, cumin, cayenne,  salt and pepper.  Add one cup of water or broth and simmer about 10 minutes.
  • Add black beans and simmer, uncovered 5 – 10 minutes, stirring occasion
  • Warm tortillas in a heavy covered cast iron pan, flipping to prevent the bottom tortillas from getting to crispy.
  • Mix yogurt, chili powder, cumin and lime juice in a small bowl and set aside.
  • Serve quinoa mixture with tortillas and desired toppings.  Drizzle with Chili Lime Sauce.

Wheatless Wednesday – Sesame Crusted Salmon

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If you’re short on time but need a protein packed, nutritious main course, here is a delicious one that you can have on the table in less than 30 minutes. Salmon is a favorite, even of people who aren’t seafood lovers because of it’s mild, non-fishy taste and moist, flakey texture.  It’s considered one of the world’s healthiest foods-rich in protein, heart-helping omega-3 fatty acids, and vitamin D. A 4 ounce serving of salmon, baked or broiled, has only 157 calories and a whopping 22 grams of protein. For this preparation, I let the salmon sit in a simple marinade of olive oil, soy sauce, lemon juice, honey and sesame oil while I got everything else ready.  Just before cooking, I sprinkled the fish with white and black sesame seeds and thinly sliced scallions to add color, flavor and texture.  I like to cook salmon at a fairly high heat, first on bake to make sure the bottom and center of the fish is cooked through, and then on broil until the top is caramelized a golden brown and the sections flake easily.

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Photo Credit: pcplanetindia.com

I love the addition of black and white sesame seeds with this marinade, but if you think they are just a decoration you would be mistaken.  They add a nutty flavor and a slightly crunchy texture when cooked, but for their small size, they also provide quite a bit of nutrition. Sesame seeds  are an excellent source of copper, a very good source of manganese, and a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium, and dietary fiber.  Black sesame seeds are unhulled while white seeds are hulled.  Since most of the calcium is in the hulls, black sesame seeds have more calcium.  Otherwise, they are nutritionally similar.   “Open sesame”—the famous phrase from the Arabian Nights—reflects the distinguishing feature of the sesame seed pod, which bursts open when it reaches maturity. The scientific name for sesame seeds is Sesamun indicum (which actually sounds more like Harry Potter to me than Aladdin).  If you are like me, you actually visualized both movies upon reading ‘Open Sesame’ and ‘Sesamun indicum’, or perhaps that’s just the mom in me showing..

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Photo Credit: http://tree-species.blogspot.com/2008_05_01_archive.html

 

 

As always, when buying seafood, check with Seafood Watch to see if it’s a healthy choice.  For example, this is what they currently have to say about salmon:  Salmon is one of the most commonly eaten fish in North America. Wild-caught salmon is generally a “Best Choice” or “Good Alternative,” but if you’re considering farmed salmon, try to find out where it comes from. While there are several more sustainable sources, most farmed salmon is on the “Avoid” list due to concerns such as the use of antibiotics important to human health and the potential for parasite and disease transfer to wild salmon populations. The Marine Stewardship Council certifies some salmon fisheries as sustainable.

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TIPS: I had a very large side of salmon (about 3 lbs) so I doubled the recipe for the marinade. I like to pre-slice the fish before cooking because you end up with ready to serve portions that are neat and tidy.  They also cook faster and more evenly than a whole side.  It really depends on what presentation you are looking for.  If you can’t find black sesame seeds, just use twice as many white.  Soy sauce has wheat/gluten, so those trying to avoid it should substitute a wheat free brand or try Bragg’s Liquid Aminos or fish sauce.

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SESAME CRUSTED SALMON
1 1/2 lbs salmon filet (boneless and skinless)
3 Tbsn olive oil
2 Tbsn soy sauce (or wheat free or reduced options like Bragg’s Amino Acids, Tamari or fish sauce)
2 Tbsn lemon juice
1 Tbsn sesame oil
1 Tbsn honey (or more to taste)
1 Tbsn white sesame seeds
1 Tbsn black sesame seeds
2 scallions

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  • Rinse and dry salmon filet and place in a large baking dish.  Slice into serving sized portions if not already done. Combine olive oil, soy sauce, lemon juice sesame oil and honey in a small bowl.  Pour over salmon and lift pieces of fish to make sure marinade goes under and between.  Set aside until ready to cook.  I like to spoon marinade over a few times.

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  • Just before cooking, spoon marinade one last time over fish and sprinkle with sesame seeds and scallions.

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  • Bake at 450 for 5-6 minutes and then broil for another 4-5 minutes (rule of thumb is 4-6 minutes per half inch thickness). If you are cooking a whole side of salmon without pre-cutting slices, the cooking time will be longer.  Fish should be lightly browned and easy to flake into sections.

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  • Serve with sauteed veggies and brown rice (optional)

 

Sesame Crusted Salmon

  • Servings: 4
  • Difficulty: easy
  • Print

 20150425_194823

1 1/2 lbs salmon filet (boneless and skinless)
3 Tbsn olive oil
2 Tbsn soy sauce(or wheat free or reduced options like Bragg’s Amino Acids, Tamari or fish sauce)
2 Tbsn lemon juice
1 Tbsn sesame oil
1 Tbsn honey (or more to taste)
1 Tbsn white sesame seeds
1 Tbsn black sesame seeds
2 scallions

  • Rinse and dry salmon filet and place in a large baking dish.  Slice into serving sized portions if not already done.
  • Combine olive oil, soy sauce, lemon juice sesame oil and honey in a small bowl.  Pour over salmon and lift pieces of fish to make sure marinade goes under and between.  Set aside until ready to cook.  I like to spoon marinade over a few times.
  • Just before cooking, spoon marinade one last time over fish and sprinkle with sesame seeds and scallions.
  • Bake at 450 for 5-6 minutes and then broil for another 4-5 minutes (rule of thumb is 4-6 minutes per half inch thickness).  If you are cooking a whole side of salmon without pre-cutting slices, the cooking time will be longer.  Fish should be lightly browned and easy to flake into sections.
  • Serve with sauteed veggies and brown rice (optional)

10 Mother’s Day Recipe Ideas

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Goodmotherdiet Mothers Day Collage

For those of you who are still looking for Mother’s Day inspiration, I have compiled 10 vegetarian and vegan ideas to help you pamper your Mom on her special day.  Just click on the links below for recipes and directions or Pin them for later (See below).

Happy Mother’s Day!-Joyce

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Heart Shaped Eggs  Start your Mom’s day with these adorable and easy heart eggs with toast, strawberries and a big mug of coffee. LOVE.

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Summer Vegetable Tart Slices of eggplant, zucchini and tomato alternating with fresh mozzerella baked into a flowery tart.  This is a personal favorite and although it’s not quite summer yet, these vegetables are readily available now or you can substitute what you have on hand.

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Asparagus and Goat Cheese Tart  Serve this easy and fast tart with a salad and a glass of wine.  Done!  Top it with cherry tomatoes which will blister and wilt for a colorful presentation.

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Endive Salad Bites  (with crumbled goat cheese, avocado, citrus and red grapes) Serve 2 or 3 as a wonderful salad course or platter them as lovely appetizers.

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Israeli Couscous with Asparagus, Baby Spinach and Morel Mushrooms  Israeli or Pearl Couscous combined with spring vegetables makes an elegant and delicious vegan dish.

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Fava and Spring Pea Risotto with Greens  Risotto with young fava beans and peas is the essence of springtime.  It’s also special in that fava beans are only around for a short time so get them while you can. (vegan)

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Roasted Beet Salad with Ripe Peaches and Goat Cheese This is a colorful and satisfying salad topped with a yummy balsamic vinaigrette, fresh mint and basil.  Apricots are in season and would make a good substitute if you can’t find good peaches.

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Black Bean Quinoa Salad  I love this colorful quinoa salad with mango, red pepper, purple onion and black beans with a tasty cumin orange vinaigrette.  Delicious, happy and vegan!

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Meatless Monday – Crostini with Fava Beans and Lemon Ricotta  I love tender young fava beans and piled on top of toasted ciabatta and creamy ricotta with lemon and parmesan = Yum! Pair with  soup or a salad for an elegant meal.

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Potato Crusted Spinach Herb Torta Beautiful flowery crust made with potato slices (which taste like french fries) and gluten free. What’s not to love…

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