June/July 2009

(From the week of 07/28/09)

Pan Seared Salad on Baby Arugula

Recipe From: Parade April 2008 by Sheila Lukins
Makes 2 Servings

For the salmon:
2 center-cut salmon fillets (6 oz. each)
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp olive oil
Salt and freshly ground black pepper, to taste
Ice cubes
Fresh mint leaves
Lemon slices
For the salad:
3 cups baby arugula leaves
2/3 cup grape or cherry tomatoes, halved
1/4 cup thinly slivered red onion
Salt and freshly ground black pepper, to taste

1 Tbsp extra-virgin olive oil
1 Tbsp red-wine vinegar
Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.

Cook the salmon, skinside down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.

Reduce the heat to medium. Cover the pan and cook until the salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and the flesh medium rare.

Meanwhile, combine the arugula, tomatoes and onion in a bowl. Just before serving, season with salt and pepper and drizzle with oil and vinegar. Toss well.

(From the week of 07/21/09)

Spinach and Sun-Dried Tomato Frittata 
Recipe From: SELF April 2007 Golden Door Executive Chef, Dean Rucker
Makes 4 Servings

Vegetable oil cooking spray
2 teaspoons olive oil
1 small shallot, chopped
1 cup packed fresh spinach, chopped
4 whole eggs
4 egg whites
8 sun-dried tomato halves, chopped
1/2 cup grated Asiago
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 slices whole-wheat toast
2 cups fresh berries
Ice cubes
Fresh mint leaves
Lemon slices 

Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes. Serve each with 1 slice toast and 1/2 cup berries.

(From the week of 07/14/09)

Fregola with Grilled Peppers, Kale, Squash, and Ricotta Salata

Vegetarian Times Issue: September 8, 2008   p.60
Serves 6

½ cup olive oil, plus more for grilling
3 cloves garlic, thinly sliced
3 Tbs. balsamic vinegar
1½ Tbs. minced fresh oregano
1 cup fregola pasta (Irsraeli couscous can be substituted)
3 red bell peppers, quartered
3 yellow squash, cut into cubes
1 large bunch kale, stems removed
6 oz. ricotta salata, thinly shaved
1. Heat 1/2 cup oil with garlic in small skillet over medium heat until garlic is lightly browned. Transfer oil and garlic to bowl. Whisk balsamic vinegar and oregano into garlic oil in bowl. 

2. Cook fregola in boiling, salted water 14 minutes. Drain, reserving 3/4 cup cooking water. Add fregola and reserved cooking water to garlic mixture.

3. Preheat grill or grill pan to medium. Brush peppers with oil, and grill 5 minutes, turning once. Transfer to cutting board, and slice into 1/2-inch pieces. Add to fregola in bowl.

4. Brush squash with olive oil, and grill 4 minutes, or until softened, turning once. Transfer squash to cutting board, and cut into 1-inch pieces. Add squash to fregola in bowl.

5. Drizzle kale with oil, and grill 2 minutes, or until wilted and slightly charred. Transfer to cutting board, and coarsely chop. Add to fregola in bowl. Stir in ricotta salata, and season with salt and pepper.

(From the week of 07/07/09)

Fresh Mint and Ginger Lemonade

Recipe From:  Bon Appétit July 1994

Makes 4 Servings

1/2 cup (packed) chopped fresh mint leaves

1/3 cup chopped fresh ginger

1/3 cup honey

2 cups boiling water

1/3 cup fresh lemon juice

1 1/2 cups (about) cold water

 Ice cubes

Fresh mint leaves

Lemon slices

Combine chopped mint, ginger, and honey in medium bowl. Add boiling water. Let steep 30 minutes. Strain into 4-cup glass measuring cup, pressing on solids to extract liquid. Add lemon juice and enough cold water to measure 4 cups total. (Can be prepared 1 day ahead. Cover and refrigerate.)

Fill glasses with ice cubes. Add lemonade. Garnish with mint leaves and lemon slices and serve. 

(From the week of 06/30/09)

Layered Fruit Salad

Recipe From:  Ocean Beach People's Organic Food Co-op, San
Diego, CA.

Serves 8

2 cups peaches, sliced
2 cups
2 cups strawberries, sliced
2 cups green grapes
8 oz. cream
cheese or cream cheese substitute, softened
1/2 cup agave syrup
1/2 cups
toasted walnuts, chopped

In a large glass or ceramic bowl, layer the fruit in the order that it is listed.  Mix softened cream cheese with agave syrup, then spread mixture over layered fruit.  Refrigerate for 8 hours or overnight.  Sprinkle with walnuts and gently mix before serving.

Editor's note:  for a delicious low or no fat alternative, try using plain low far or nonfat yogurt in place of the cream cheese

Filed Under :
Location : CaliforniaSan Diego