Salmon with Cucumber and Miso Dressing


Another easy and tasty dish from Diana Henry. I opted to cook my salmon.

6 oz salmon, with skin
4 oz cucumber, halved and sliced thin
1 tbsp White Miso paste
1 tbsp soy sauce
1 tbsp miran
1 tsp rice wine vinegar
1 tbsp peanut oil
4 scallions, sliced thin
1/2 tbsp pickled ginger
1 tsp sesame seeds, toasted
Micro greens
1 c cooked brown rice

Preheat over to 350. Season salmon with salt and pepper, spray with olive oil and cook for 10 – 15 minutes until just cooked through.

Combine miso, Miriam, soy, vinegars and oil in a small bowl. Toss the salmon and cucumber with the dressing.

Place rice in the bottom of a bowl. Add salmon and top with remaining ingredients.

Serves 2.

Advertisements

Pasta with Kale, Chiles & Hazelnuts


This is adapted from Diana Henry's recipe. I upped the amount of kale and added some kalamata olives – so good.

6 oz pasta
Salt and pepper
8 oz baby kale
1/4 c olive oil
3 cloves garlic, minced
1/2 tsp chili flakes
Zest of an orange
1/3 c hazelnuts, toasted abs chopped
1 oz flat leaf parsley, minced
Grated Parmesan
1/4 c kalamata olives, minced

Cook pasta according to package. Reserve pasta water.

In a 12 inch skillet heat oil add garlic and peppers and gently sauté over medium heat for 3 minutes. Stir in kale and heat heat through. Add pasta, zest, parsley, and nuts. Serves topped with cheese and olives.

Serves 2.

Kale Caesar


Even hubby liked this kale salad. The trick is to massage the kale with the dressing to break it down a little.

Dressing:
1/2 c grated Parmesan
4 anchovies
1 clove garlic
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp Dijon
1 tbsp red wine vinegar
Salt and pepper

Salad:
2 hard boiled eggs
1 tomato, diced
1 avocado, diced
6 oz baby kale
Salt and pepper
1/2 c croutons

Toss in a mini food processor and blend until smooth.

Toss a a couple TBSP of dressing with the kale and massage the dressing into the kale. Toss with remaining ingredients and serve.

Serves 2.

Black Bean Bowl with an Egg on It.


This may not look pretty but it's tasty and comes together super quick!

1 can black beans, drained
1 can chopped green chilies
1 head of romaine, chopped
1 tomato, chopped
1 avocado, chopped
4 green onions chopped
2 eggs, fried
Jack cheese, grated

Combine black beans and green chilies in a small pot and cook until heated through.

Divide ingredients among two bowls, top with a egg and serve with your favorite salsa.

Serves 2.

Tomatoes with Feta and Pistachios


This is the perfect summer salad, sweet tomatoes, briny feta and crunchy pistachios!

3 tbsp pistachios, toasted
1 lb mixed tomatoes, sliced
Salt and pepper
¼ cup chopped parsley, plus leaves for serving
¼ cup crumbled feta
1/4 c lemon juice
1/2 c olive oil

Combine olive oil, lemon juice and a pinch of salt in a small jar, shake to combine.

Spread tomatoes on a platter, season with salt and pepper, scatter feta, parsley and nuts over the top then drizzle with some of the vinaigrette.

Serves 4.

Steak with Padron Salsa

This dish was inspired by a recipe in the latest issue of Bon Appetite. I swapped Shishito peppers for padrons – so good!

1½-inch-thick boneless rib eyes (1¼ pounds or so)
Salt and pepper
Olive oil
1 lb Padron or shishito peppers
2 garlic cloves, finely grated
2 tbsp sherry vinegar

Season steak generously with l salt and pepper.

Prepare a grill for medium-high, indirect heat. Grill steaks over direct heat, turning once, until nicely charred, about 4 minutes per side. Move steaks over indirect heat and continue grilling, turning halfway through, until browned all over, about 4 minutes per side.

Transfer to a cutting board and let rest 20 minutes before slicing against the grain.

Meanwhile, heat 1 tbsp oil in a large skillet, preferably cast iron, over high heat. As soon as oil starts to smoke, add peppers to cover bottom of pan in a single layer (don’t crowd). Cook, tossing occasionally, until blistered in spots but still green, about 3 minutes. (You don’t want them to collapse or soften too much.)

Transfer to another cutting board and repeat with remaining peppers. Let sit until cool enough to touch. Coarsely chop peppers and place in a small bowl. Mix in garlic, vinegar, and remaining 1/2 cup oil; season with salt.

Serve the steaks topped with the salsa.

Serves 2 – 4.

Hard Cider Rarebit


This one from Diana Henry is the ultimate British Comfort Food! Toasty bread, creamy sauce, topped with a fried egg! Yum!

2 thick slices white bread
2 tbsp butter
2 1/2 tbsp flour
1/2 c dry cider
1 c grated sharp cheddar cheese
1 tsp mustard, preferably Colman's (not powdered)
Pinch freshly grated nutmeg
Pepper
1 large egg
1 1/2 teaspoons apple brandy or Calvados
2 fried eggs

Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler.

Meanwhile, toast the bread. Place each slice in an individual gratin dish.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour to form a roux, then remove the pan from the heat just long enough to gradually whisk in the cider until smooth.

Return to the heat; once the mixture is bubbling, reduce the heat to low. Stir in the cheese, mustard and nutmeg. Remove from the heat and season generously with the pepper.

Crack the egg into a liquid measuring cup. Add the apple brandy or Calvados and stir until lightly beaten. Whisk a few spoonfuls of the cheese mixture into the egg (to temper it), then pour it all into the saucepan, whisking until well incorporated.

Pour the cheese sauce over the toast

dividing it evenly among the gratin dishes. Broil for a minute or two, watching closely, just until lightly browned on top and bubbling. Place a fried egg on top.

Serves 2.

Tomato Ricotta Tartin


The combo of creamy ricotta on crunch toast topped with perfectly vine ripened tomatoes is delightful! I had some chopped green onions in fridge so I added those too.

1 slice sourdough bread, toasted
1/4 c ricotta
1 tomato, sliced thin
Salt
Espetlette pepper
Green onion, sliced thin

Spread ricotta on toast, top with tomato, season with salt and pepper and scatter a few green onions on top.

serves 1.

Grilled Okra with Curried Yogurt Dip


This goes great with Chicken Curry with Mangos.

1/2 lb small okra
Olive oil
1/2 c Greek yogurt
1 tbsp lemon juice
1 tbsp curry paste
1/2 tsp salt

Heat grill on high heat.

Snip okra from the bottom about half way up (vertically). Toss with a little olive oil and grill until nicely charred on all sides.

Stir together yogurt, lemon juice, curry paste and salt.

Toss okra with a little salt and serve with yogurt.