Green Goddess “Tuna” Salad Sandwich

This vegan lunch is so yummy!! If your not vegan just use tuna in place of the hearts of Palm.

  • 1/4 c basil leaves
  • 1/4 c parsley leaves
  • 1/4 c tarragon leaves
  • 1/4 c mayo
  • 1/4 c sour cream or vegan sour cream
  • Zest of 1 lemon
  • 2 tbsp 1 tsp lemon juice
  • 2 tbsp olive oil
  • 1 can hearts of Palm or tuna
  • Celery stalk
  • Shallot
  • 1 clove garlic
  • Salt and pepper
  • Lettuce
  • 4 slices whole grain bread, toasted

Purée basil, parsley, tarragon, mayo, sour cream, lemon zest, juice, and 2 tbsp oil in a blender until smooth.

In a food processor chop hearts of palm, celery, shallot in garlic until chopped finely. Toss with dressing until coated.

Top toasted bread with lettuce and heart of palm mixture.

Serves 2.

Grilled Romanesco Salad

This salad is so good I love the combo of hot and cool and soft and crunchy.

  • 3 c parsley sprigs
  • 1 c basil sprigs

• 1/3 c plus 2 tablespoons extra-virgin • 3 cups loosely packed parsley sprigs

  • 1 cup loosely packed basil sprigs

• 1/3 olive oil

  • Salt  andPepper
  • 2 c 1 1/2-inch Romanesco florets
  • 1 garlic clove, minced
  • 2 tsp lemon zest
  • 3 tbsp lemon juice
  • 1 head of butter lettuce, leaves torn
  • 1/2 c cherry tomatoes, halved
  • 1 medium, firm-ripe Hass avocado, diced

Light a grill or preheat a grill pan. Tie the parsley and basil together with kitchen string to make a bouquet. Drizzle with
1 tbsp of the olive oil and season with salt and pepper.

In a medium bowl, toss the Romanesco with 1 tbsp of the olive oil and season with salt and pepper. Grill the Romanesco over moderately high heat, turning occasionally, until crisp-tender and charred in spots, 8 to 10 minutes; return to the bowl.

Grill the herb bouquet, turning often, until charred in spots, about 2 minutes. Transfer the bouquet to a work surface, discard the string and stems and chop the charred leaves.

In a large bowl, combine the chopped herbs with the garlic, lemon zest, lemon juice. Whisk in 1/3 c of olive oil and season with salt and pepper. Add the Romanesco, lettuce, tomatoes and avocado to the bowl and toss to coat; serve.

Serves 6.

Grilled Lamb Burgers in Pita

These were inspired by a recipe I found in Bon Appetite. The only change I would make is find a thicker pita bread or make your own. I served it with Eggplant with Yogurt Sauce.

Ingredients:
1 lb ground lamb
1 onion, very finely chopped
¾ c chopped fresh flat-leaf parsley
1 tbsp ground coriander
1 tspground cumin
½ tsp ground cinnamon
2 tsp salt
Pepper
4 thick medium pita breads, split open

Combine all the ingredients in a bowl except the pita. Mix well.

Divide into 4 patties and pita, and press to the edges. 

Grill over medium heat for 5 minutes each side. Watch for the hot spots so you don’t charge the pita too much.

Serves 4.

Shaved Fennel Salad


This is wonderful light and refreshing salad!

Ingredients:
3 tbsp lemon juice
4 small fennel bulbs, and fronds
1/2 c parsley, minced
2 tbsp olive oil
Salt and pepper to taste
4 oz firm sheeps milk cheese, grated

Fill a 6 cup container with 1 quart of cold water and the lemon juice. Slice the fennel very thin on a mandoline and place in the water. Chill until ready to use.

Drain the fennel and toss with enough olive oil to coat and salt. Arrange on a plate, top with parsley, fennel fronds and cheese.

Serves 4 – 6.

Green Lentils with Asparagus


This is inspired by Ottelenghi! So good, so healthy, and great for lunch.

Ingredients:
1 c green lentils, cooked and drained
2 c baby spinach
2/3 c parsley
2/3 c light olive oil or walnut oil
1 tbsp red wine vinegar
2 cloves garlic
Salt and pepper
1 bunch of asparagus, steamed and cut into 1/4 inch segments
3 1/2 oz pecorino, grated
Lemon wedges

Combine spinach, parsley, garlic, oil and salt and pepper in a food processor. Purée and place in a large bowl. Toss with lentils and asparagus. Serve with lemon and cheese.

Serves 6.

Grilled Steak with Rice Tabbouleh 

  
Another winner from Jamie Oliver’s Everyday Superfoods- love the rice! I served with roasted Brussels sporuts.

Ingredients:
3/4 c brown rice
½ a bunch mint, chopped
1 bunch flat-leaf parsley, chopped
2 spring onions, sliced thin
1 lemon
Olive oil
½ pomegranate, seeds only
1/4 c shelled unsalted toasted pistachios
7 oz roasted peeled red peppers, jarred
7 oz fillet steak
1/4 c feta cheese, crumbled

Cook the rice according to package, drain and put into a bowl. Stir herb, Pom seeds, onions, lemon zest and juice, 1 tbsp of oil and a pinch of black pepper. 

Heat a grill o high heat.

Drain the peppers, open them out and grill on both sides, then remove to a plate. Rub a little oil and a pinch of sea salt and pepper into the steak, then griddle for 2 to 3 minutes on each side for medium-rare, turning every minute, or until cooked to your liking. Rest the steak for a couple of minutes on top of peppers. Toss the steak and peppers in the resting juices, slice up the steak, add both to the platter and crumble over the feta. 

Serves 2. 

Chicken with Sumac and Onions

  
Another winner from Ottolenghi! This chicken dish is easy, packed with flavor and perfect for a weeknight dinner. Start the chicken in the morning and bake it when you get home.

Ingredients
2 lb chicken thighs
2 red onions, thinly sliced
2 cloves garlic, crushed
4 tbsp olive oil
1 1/2 tsp ground allspice
1 tsp ground cinnamon
1 tbsp sumac
1 lemon, thinly sliced
scant 1 c chicken stock
1 1/2 tsp salt
1 tsp freshly ground black pepper
2 tbsp za’atar
6 tbsp pine nuts toasted
4 tbsp chopped flat-leaf parsley, minced

In a large bowl, mix the chicken with the onions, garlic, olive oil, spices, lemon, stock, salt, and pepper. Leave in the fridge to marinate for a few hours or overnight.

Preheat the oven to 400. Transfer the chicken and its marinade to a baking sheet large enough to accommodate all the chicken pieces lying flat and spaced well apart. Sprinkle the za’atar over the chicken and onions and put the pan in the oven. Roast for 30 to 40 minutes, until the chicken is colored and just cooked through.

Transfer the hot chicken and onions to a serving plate and finish with the chopped parsley, pine nuts, and a drizzle of olive oil. Sprinkle on more za’atar and sumac.

Serves 4 – 6.