Healthy Italian Cooking at Home

Category Archives: Salad Dressing

 

My favorite seafood market on the Gulf Coast.

My favorite seafood market on the Gulf Coast.

It’s a great time of year to enjoy some fresh seafood. Whether you buy it fresh from the counter at your favorite market, catch your own or buy it frozen, seafood is a great addition to your summer menu. Make salad your main course by adding some grilled fish to it. Include lots of leafy greens (choose from spinach, arugula, romaine or mixed baby greens) and add tomatoes, bell peppers, cucumber and diced onion. Top your salad with a tasty homemade dressing.

seafoodsalad5

Italian Marinated Seafood Salad

Serves 6

Ingredients

  • 3/4 pound sea scallops
  • 1/2 pound medium unpeeled shrimp
  • 1/2 pound fresh mussels
  • 1/4 pound calamari rings
  • 1/2 cup pitted kalamata olives
  • 2 tablespoons lemon juice
  • 1/3 cup olive oil
  • 1 large clove garlic, minced
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh chives
  • 1/4 teaspoon red pepper flakes
  • 1 lemon, sliced
  • 1 medium red onion, thinly sliced
  • 6 cups mixed salad greens
  • Freshly ground pepper and salt to taste

Directions

Bring a large pot of water to boiling. Add scallops, shrimp, mussels and calamari to the boiling water and cook for 2 minutes. Drain.

Peel the shrimp and remove the mussels from their shells.

Place cooked seafood and olives in a large bowl and toss with the lemon juice, olive oil, garlic, parsley, chives and red pepper flakes. Chill for 1 hour.

Divide salad greens onto 6 plates or salad bowls. Spoon seafood over greens. Garnish with slices of lemon and red onions. Season to taste with salt and freshly ground black pepper.

seafoodsalad1

Lentil Salad with Grilled Salmon

You can use canned salmon but for really good flavor, grill extra salmon one night so that you have leftovers for this salad.

6 servings

Ingredients

  • 1/3 cup lemon juice
  • 1/3 cup chopped fresh dill
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon Freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 1 medium red bell pepper, seeded and diced
  • 1 cup cucumber,seeds removed and diced
  • 1/2 cup finely chopped red onion
  • Two 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils (see cooking note below)
  • 12 oz leftover grilled salmon fillet or 1 ½ cups flaked canned salmon

Directions

Whisk lemon juice, dill, mustard, salt and pepper in a large serving bowl. Gradually whisk in the oil. Add bell pepper, cucumber, onion, lentils  toss to coat. Let marinate for at least one hour or chill until ready to serve. Place leftover chilled salmon on top of the salad or flake and mix in with the lentils just before serving.

Cooking Note:

To cook the lentils: Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.

seafoodsalad2

Mediterranean Salad with Sardines

4 servings

Ingredients

  • 3 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon freshly ground pepper
  • 3 medium ripe tomatoes, cut into large chunks
  • 1 large cucumber, cut into large chunks
  • One 15-ounce can chickpeas, rinsed
  • 1/3 cup crumbled feta cheese
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons sliced Kalamata olives
  • Two 4-ounce cans sardines with bones, packed in olive oil and drained (see cooking note below)

Directions

Whisk lemon juice, oil, garlic, oregano and pepper in a large serving bowl until well combined. Add tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine. Let marinate for at least an hour.

At serving time, divide the salad among 4 plates and top with sardines.

Cooking Note:

Look for sardines with skin and bones (which are edible) as they have more than four times the amount of calcium as skinless, boneless sardines. If you’re lucky enough to have fresh sardines available in your market, try them in place of the canned sardines. Lightly dredge them in salt-and-pepper-seasoned flour and sauté them in a little olive oil.

seafoodsalad3

Grilled Fish Fillet Salad

6 servings

Ingredients

Vinaigrette

  • 1 medium clove garlic
  • 1/4 teaspoon salt
  • 5 tablespoons extra-virgin olive oil
  • ½ cup fresh orange juice
  • 1/4 cup white-wine vinegar
  • 1 tablespoon Dijon mustard

Salad

  • 1 1/2 pounds red potatoes (5-6 medium), scrubbed and halved
  • 1 1/4 pounds green beans, trimmed
  • Juice of 1 large lemon
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1 pound halibut or striped bass or your favorite fish fillet (see cooking note below)
  • 1/4 teaspoon coarsely ground pepper
  • 1 large head tender lettuce
  • 1 1/2 cups grape tomatoes
  • 3 hard-boiled eggs peeled and cut into wedges
  • 1/4 cup sliced pitted  Kalamata olives
  • 1/4 cup finely chopped fresh parsley

Directions

To prepare the vinaigrette:

Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste. Whisk in 5 tablespoons oil. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended. Taste and season with more salt, if desired. Set aside at room temperature.

To prepare the salad:

Cook potatoes in boiling salted water until tender, 10 to 15 minutes. Remove with a slotted spoon to a colander. When cool enough to handle, slice and place in a shallow bowl. Drizzle with 1/3 cup vinaigrette; set aside.

Add beans to the saucepan and  bring to a boil; cook until the beans are bright green and just tender, 4 to 6 minutes. Drain well. Place in a medium bowl and toss with 2 tablespoons vinaigrette.

Combine lemon juice, 2 tablespoons oil, salt and pepper in a sturdy ziplock plastic bag; shake until the salt dissolves. Add fish and marinate for up to 20 minutes.

Heat a grill to medium-high and preheat for 10 minutes, then reduce heat to medium. (For a charcoal grill, wait until the flames subside and only coals and some ash remain—flames will cause the oil on the fish to burn.) Oil grill rack.

Grill the fish, turning once, until browned and just cooked through, 4 to 5 minutes per side for halibut; 3 to 4 minutes per side for bass.

Arrange lettuce leaves on a large serving platter. Arrange the fish (whole or flaked into large chunks), potatoes, green beans and tomatoes on top. Drizzle with the remaining vinaigrette. Garnish with eggs, olives, parsley and pepper to taste.

Cooking Note:

Fish that flakes easily requires a delicate touch to flip on the grill. If you want to skip turning it over when grilling, measure a piece of foil large enough to hold the fish and coat it with cooking spray. Grill the fish on the foil (without turning) until it flakes easily and reaches an internal temperature of 145°F.

seafoodsalad4

Shrimp & Arugula Salad

Grill extra corn to use in this salad.

4 servings

Ingredients

  • 12 cups loosely packed arugula leaves
  • 2 cups loosely packed fresh basil leaves, torn if large
  • 1 1/2 cups leftover grilled fresh corn kernels, (from about 2 ears)
  • 1 1/2 cups cherry or grape tomatoes, halved
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons balsamic vinegar
  • 2 teaspoons grainy mustard
  • 1/2 teaspoon kosher salt, divided
  • 1 pound raw shrimp, (21-25 per pound), peeled and deveined, tails removed if desired
  • Homemade croutons made ahead and cooled, (see recipe below)
  • Freshly ground pepper, to taste
  • 1/2 cup Asiago or Parmesan cheese, shaved

Directions

Sprinkle shrimp with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, turning from time to time, just until they turn pink and are opaque in the center, about 3 minutes. chill in the refrigerator.

Combine arugula, basil, corn and tomatoes in a large salad bowl.

Whisk 3 tablespoons oil, lemon juice, vinegar, mustard and 1/4 teaspoon salt in a small bowl.

Add to the arugula mixture along with the croutons.

Whisk the dressing again and drizzle over the salad; toss to coat. Divide the salad among 4 plates. Grind black pepper over the salads and sprinkle with cheese.

Homemade Croutons

Ingredients

  • 3 pieces of good quality Italian bread, cut into 1-inch cubes (about 3 cups)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 tablespoons extra virgin olive oil

Directions

Preheat the oven to 350 degrees F.

On a large baking sheet, spread out the bread cubes in one layer.

Evenly sprinkle the Italian seasoning, garlic powder and salt over the bread cubes.

Then drizzle the olive oil over the top.

Using your hands, toss to combine thoroughly and then spread back into one even layer.

Bake for 14 to 16 minutes or until golden brown. The croutons will harden as they cool.

 


FESTIVAL-OF-JOY By Leonid Afremov

FESTIVAL-OF-JOY By Leonid Afremov

Fresh seasonal produce and temperatures above normal are reasons to fix a satisfying salad for dinner. Most greens are great sources of folate and of vitamin C, which promotes healthy skin and a healthy immune system. Popular salad additions, such as tomatoes, carrots, cucumbers and bell peppers, provide an abundance of vitamins.

Most people think of salads as a first course or a side dish served with dinner. However, by adding some great toppings like grilled steak, poached chicken, boiled eggs or cold shrimp you can take any salad and turn it into a meal. Moreover, salad doesn’t always have to be about leafy greens either — many are made with beans or grains like quinoa, bulgur, barley or farro. You can vary a salad’s flavor by changing the dressing or vinaigrette. Add some crunch to your salads by adding some fresh, raw sweet corn cut off the cob, or toasted nuts or homemade croutons. Now you have a great dinner.

dinnersalad1

Steak Salad with Blue Cheese

Serves 4

Ingredients

  • 1 teaspoon Worcestershire sauce
  • 1/4 cup plus 2 teaspoons extra-virgin olive oil
  • 1 lb. flank or skirt steak, trimmed and cut in half
  • 4 teaspoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon minced garlic
  • Kosher salt and freshly ground black pepper
  • 1 medium red onion, sliced crosswise in 1/4-inch-thick rounds
  • 6 oz. baby greens (6 packed cups)
  • 1 cup cherry tomatoes, halved
  • 3 oz. blue cheese, crumbled (about 3/4 cup)

Directions

Heat a large grill pan over medium-high heat or prepare a medium-high (400°F) gas or charcoal grill fire. Oil the grill grates.

In a baking dish just large enough to hold the steak, combine the Worcestershire sauce and 2 teaspoons olive oil.

Add the steak and turn to coat both sides.

Combine the vinegar, mustard, honey, garlic, 1/2 teaspoon salt and several grinds of black pepper in a small bowl. Slowly whisk in the 1/4 cup olive oil.

Season the steak with salt and pepper and grill, turning once, 3 to 5 minutes total for medium rare. Transfer the steak to a cutting board, tent with foil, and let rest 5 minutes.

Toss the greens, onions and tomatoes with just enough of the vinaigrette to coat lightly and divide the mixture among 4 serving plates.

Slice the steak across the grain and arrange both over the greens. Sprinkle the blue cheese over the salad, drizzle with additional dressing and serve.

dinnersalad2

Italian Rice Salad

6 servings

Ingredients

  • Garlic Vinaigrette (recipe below)
  • 3 cups cooked, slightly warm basmati rice (directions below)
  • 1 cup chopped red, green and/or orange sweet bell pepper
  • One 6 ounce jar quartered marinated artichoke hearts, drained
  • 1/3 cup chopped red onion
  • 1/4 cup pitted olives, halved
  • 2 tablespoons drained capers
  • Mixed salad greens, mesclun or torn romaine
  • Fresh basil leaves

Directions

Prepare the Garlic Vinaigrette; set aside.

To cook the rice:

Place 1 cup uncooked basmati or long grain white rice in a fine mesh sieve. Run cool water over the rice for several minutes; drain well.

In a medium saucepan, bring 2 cups water to boiling. Slowly add the rice and return to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and let cool about 15 minutes. Makes 3 cups.

In a large bowl, combine rice, bell pepper, artichokes, red onion, olives and capers. Stir vinaigrette and drizzle over the rice mixture; toss gently to coat.

Cover and chill for at least 1 hour or up to 24 hours. Serve rice salad on a bed of salad greens and garnish with basil.

Garlic Vinaigrette

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/3 cup snipped fresh Italian (flat-leaf) parsley
  • 1/4 cup white wine vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon snipped fresh basil
  • 1 teaspoon snipped fresh oregano
  • 2 cloves garlic, minced

Directions

In a small bowl, whisk together oil, parsley, vinegar, sea salt, black pepper, basil, oregano and garlic. Makes about 3/4 cup.

dinnersalad3

Asparagus and Shrimp Salad

4 servings

Ingredients

  • 1 pound fresh or frozen medium shrimp, peeled and deveined
  • 1/2 teaspoon finely shredded orange peel
  • 2 tablespoons orange juice plus 1/3 cup
  • 1 pound fresh asparagus, trimmed
  • 3-4 oranges
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 cups torn mixed salad greens
  • 2 oz. sliced prosciutto
  • 1/4 cup sliced green onions

Directions

Remove a 1/2 teaspoon of zest from one of the oranges. Peel oranges. Working over a bowl, cut oranges into sections and dice them; reserve 2 tablespoons and 1/3 cup of the juice. (If necessary, add additional orange juice to make the 1/3 cup.)

In a large saucepan, bring 4 cups water to boiling. Add shrimp; reduce heat. Simmer, uncovered, for 1 to 2 minutes or until shrimp are opaque. Drain in colander. Rinse with cold water; drain again and pat dry with paper towels. Transfer shrimp to a bowl. Add orange peel and the 2 tablespoons orange juice; toss gently to coat.

In a covered medium saucepan, cook asparagus in a small amount of boiling water for 4 to 6 minutes or until crisp-tender. Drain in colander. Rinse with cold water; drain again and pat dry with paper towels.

In a small bowl, whisk together the 1/3 cup orange juice, the oil, vinegar, garlic, oregano, salt and pepper.

In a large bowl, combine shrimp, asparagus, diced oranges, prosciutto, greens and green onions. Pour dressing over all; toss gently to coat. Serve immediately.

dinnersalad4

Mediterranean Chicken Salad

4 servings

Ingredients

  • Lemon Dressing, recipe below
  • 12 ounces chicken tenders
  • 8 cups mixed baby greens
  • One 16 ounce jar pickled mixed vegetables (giardiniera), drained and blotted dry with paper towels
  • 1/2 cup pitted kalamata olives, halved
  • 1/2 cup crumbled feta cheese
  • 1 cup homemade croutons (directions below)

Directions

For the croutons:

Preheat the oven to 350 degrees F (175 degrees C).

Remove crusts from 2-3 hearty country bread slices. Brush bread on both sides with olive oil. Cut bread slices up into small cubes.

Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool.

Brush 2-3 tablespoons of the dressing on the chicken tenders. Lightly sprinkle with black pepper.

Heat a grill pan over medium high heat; add chicken. Reduce heat to medium. Cook 5 to 7 minutes, turning once or until no pink remains. Slice chicken tenders in bite-size chunks.

In a salad bowl toss together the greens, chicken, giardiniera, olives, feta cheese and remaining dressing. Top with croutons and serve.

Lemon Dressing

3/4 cup

Ingredients

  • 1 large clove of garlic, squeezed through a garlic press
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup extra virgin olive oil

Directions

Mix together the ingredients and set aside.

dinnersalad5

Pasta Salad with Tuna and Summer Vegetables

6 main-dish servings

Ingredients

  • Salt and pepper
  • 1 lb. campanelle or fusilli pasta
  • 2 medium zucchini
  • 1 medium yellow squash
  • 1 pint cherry or grape tomatoes
  • 1/4 cup pitted Kalamata olives
  • 1/4 cup fresh flat-leaf parsley leaves
  • 3 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic
  • 2 large cans or pouches of tuna in water

Directions

Heat a large covered pan of salted water to boiling on high. Add pasta; cook al dente.

Trim zucchini and squash, cut into quarters lengthwise, then cut into thin slices crosswise. Slice tomatoes in half. Slice olives in half and finely chop parsley.

In a large serving bowl, whisk vinegar, oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper; stir in tomatoes.

Drain pasta well. Add to the tomato mixture along with the tuna, zucchini, squash, olives and parsley. Toss until well mixed. Chill before serving.


nocookcover

What do you do when it is getting close to dinner time but you just don’t feel like cooking? Maybe it has been a week of very hot weather or you had a tough day at work. Canned foods, deli ingredients, frozen fully cooked meat, such as chicken breasts, turkey cutlets, cooked shrimp and fresh summer produce can all be used to make excellent no-cook meals.

Of course, there are always salads and adding a few new ingredients will make them exciting again. Going a step further in using summer’s fresh produce means making gazpacho or other chilled soups — very refreshing plus easy to make.  Don’t forget about other raw foods as well. This is an ideal time to explore all the ways you can avoid heating up the kitchen.

Here are some ideas on what to fix on those days without heading to the nearest fast food restaurant.

nocook1

Tuna-Nectarine Salad with Pita

4 servings

Ingredients

  • 1/2 cup plain fat-free Greek yogurt
  • 3 tablespoons low-fat buttermilk
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon garlic powder
  • 2 tablespoons snipped fresh chives
  • 12 oz canned tuna in water, drained
  • 4 ripe, yet firm, nectarines or peaches, pitted and diced
  • 1/4 cup chopped, toasted pecans
  • 2 whole pita breads, quartered

Directions

In a bowl whisk together Greek yogurt, buttermilk, mayonnaise and garlic powder until smooth. Stir in chives.

Add tuna and nectarines to the yogurt mixture; toss gently to combine. Spoon tuna mixture onto salad plates; sprinkle with pecans. Serve with pita bread.

nocook3

Cucumber Soup With Prosciutto Sandwiches

4 servings

Ingredients

  • 2 1/2 cups peeled, seeded, and chopped cucumber (about 2 medium)
  • 2 cups buttermilk
  • 1 cup plain fat-free Greek yogurt
  • 1/3 cup chopped shallot
  • 1/4 cup fresh chives or basil, plus extra for garnish
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon lemon-pepper seasoning
  • 2 tablespoons white balsamic vinegar
  • 4 slices Italian country bread
  • 1-2 tablespoons extra virgin olive oil
  • 4 ounces thinly sliced prosciutto

Directions

In a food processor combine 1 1/2 cups of the cucumber, the buttermilk, yogurt, shallot, garlic, crushed red pepper and lemon-pepper seasoning. Cover and process until mixture is smooth.

Transfer to a large bowl. Stir in the chives, balsamic vinegar and the remaining 1 cup cucumber.

Chill until serving time.

Ladle into soup bowls and garnish with chives or basil.

Drizzle bread with olive oil and top with the prosciutto, dividing evenly. Serve sandwiches with the soup.

nocook2

Crab  Rolls

Serves 4

Ingredients

  • 1/2 pound lump crab meat or chopped cooked shrimp, defrosted if frozen
  • 1/4 cup mayonnaise
  • 4 radishes, chopped
  • 1 stalk celery, chopped, plus 2 tablespoons celery leaves
  • 1/2 Granny Smith apple, cored and chopped
  • 2 tablespoons fresh lemon juice
  • Kosher salt and black pepper
  • 4 hot dog buns, split
  • Pickles and low salt sweet potato chips, for serving

Directions

In a medium bowl, combine the crab, mayonnaise, radishes, celery, celery leaves, apple, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.

Dividing evenly, fill the buns with the crab mixture. Serve with the pickles and chips.

nocook4

Roast Beef Salad

Serve with bread sticks.

Serves 4

Ingredients

  • 2 small heads Boston (tender) lettuce, torn into pieces
  • 12 ounces deli roast beef, sliced into thin strips
  • 1 large tomato, cut into wedges
  • 1/2 red onion, sliced
  • 4 ounces blue cheese, crumbled
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • Kosher salt and black pepper

Directions

Divide the lettuce, roast beef, tomato, onion, and blue cheese among four salad bowls.

In a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle over the salad. Serve.

nocook5

Antipasto Plate

Serve with with fresh seasonal fruit.

Serves 4

Ingredients

  • One 15-ounce can chickpeas, rinsed and drained
  • 1/2 cup chopped roasted red peppers
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 scallions, sliced
  • 3 tablespoons olive oil
  • Kosher salt and black pepper
  • 1/2 pound Provolone (or cheese of choice) cheese, sliced
  • 1/4 pound thinly sliced prosciutto
  • 1/2 cup mixed Italian olives
  • 1/2 small loaf Italian country bread

Directions

In a medium bowl, combine the chickpeas, roasted peppers, parsley, scallions, oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Serve with the cheese, prosciutto, olives and bread.

nocook6

Seasonal Fruit with Orange-Ricotta Cream

2 servings

Ingredients

  • 1/2 cup  ricotta cheese
  • 1/2 cup vanilla low-fat Greek yogurt
  • 1 tablespoon sugar
  • 1 tablespoon orange liqueur (such as Grand Marnier), optional
  • 1/2 teaspoon grated orange rind
  • 1/2 teaspoon vanilla extract
  • 1 cup quartered strawberries or whatever fruit is in season
  • 2 whole strawberries

Directions

Combine the first 6 ingredients in a blender; process until smooth. Spoon cheese mixture into a small bowl; cover and chill for 3 hours.

Spoon 1/2 cup quartered strawberries or other fruit into each of 2 small dessert dishes and top each with 2 tablespoons cheese mixture.

Garnish each serving with a whole strawberry or other fruit.


seafoodcover

Thinking of grilling fish this weekend? Certain types of fish are trickier than others, but almost any type of seafood can be grilled — shellfish, whole fish, steaks and fillets. Meaty fish are ideal for grilling because they hold together well and are easy to handle. For salmon, use lower heat because salmon has a high fat content and the fat will melt and cause flare-ups if the heat is too high.

Delicate, flaky fish pose more of a challenge on the grill because they fall apart easily. A grill basket solves that problem because it encloses the fish on both sides. Just be sure to oil the grill basket or spray with nonstick spray to prevent the fish from sticking. If you do not have a basket, you can use a wide metal spatula for turning the fish.

Be sure to oil the grill grates well. Grilling times and temperatures will vary depending on the type of fish, its density or flakiness and its thickness. Meaty, dense fish (tuna, wahoo, mahi mahi, swordfish) will take longer to cook than lighter, flakier fish (cod, halibut). Start by cooking the fish over high heat, but if the fish is browning too fast, lower the heat to medium-high.

seafood2

Grilled Shrimp Pitas

6 servings

Ingredients

  • 1 cup plain Greek yogurt
  • 4 ounces feta cheese, crumbled
  • 1/2 cucumber, peeled, halved and thinly sliced
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh oregano
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds large shrimp, shelled and deveined
  • 6 pitas, about 6-inch diameter
  • 3 cups lettuce
  • Sliced red onion and plum tomatoes

Directions

For the Sauce

In a medium-size bowl, stir together yogurt, crumbled feta, cucumber and lemon juice. Cover and refrigerate until ready to use.

For the Shrimp

Combine olive oil, lemon juice, mint, oregano, garlic, salt and pepper in a large resealable plastic bag. Add shrimp, seal bag and shake to coat shrimp with marinade. Refrigerate for 15 minutes.

Heat gas grill to medium-high or prepare a charcoal grill with medium-hot coals. Lightly coat the grill rack with oil or nonstick cooking spray. Place shrimp in a grilling basket and grill for 3 minutes. Baste once with the remaining marinade. Turn shrimp and grill for an additional 2 to 3 minutes or until shrimp turn pink.

To serve, equally divide the lettuce, sauce and shrimp over each pita. Add onion and tomato.

seafood3

Grilled Hazelnut Salmon

4 servings

Ingredients

  • 4 six-ounce skinless salmon fillets, about 1 inch thick
  • 1 tablespoon hazelnut oil
  • 1/3 cup finely ground hazelnuts
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt, divided
  • 1/3 cup white balsamic vinegar
  • 1/4 cup hazelnut oil
  • 2 ½ cups arugula
  • 1 cup yellow or red tiny pear-shape or grape tomatoes, halved
  • 2 ounces Brie cheese, cubed
  • 3 tablespoons finely chopped chives

Directions

Rinse fish and pat dry with paper towels. Brush one side of the  fillets evenly with the 1 tablespoon hazelnut oil. In a 9-inch pie plate stir together ground hazelnuts, flour and 1/4 teaspoon of the salt. Dip the oil brushed side of the salmon in the nut mixture; coat well.

For a charcoal grill, arrange medium-hot coals around a drip pan. Place fish, coated sides up, on the greased grill rack over the pan. Cover and grill for 14 to 18 minutes or until fish begins to flake when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place fish, coated sides up, on greased grill rack over the burner that is turned off. Grill as directed.)

For the dressing

In a small bowl combine vinegar and the remaining 1/4 teaspoon salt; whisk in the 1/4 cup hazelnut oil. Reserve 1/4 cup of the dressing; set aside. In a large bowl toss arugula, tomatoes, cheese and chives with the remaining dressing. Divide evenly among serving plates.

Add a grilled salmon fillet to each plate. Drizzle salmon with reserved dressing.

seafood4

Tuna with Fruit Salsa

4 servings

Ingredients

  • Four 5 ounce tuna steaks, 1-inch thick
  • 2 fresh ripe peaches, halved and pitted
  • 2 tablespoons olive oil
  • Salt and cracked black pepper
  • 2 tablespoons apricot preserves
  • 1 tablespoon vinegar
  • 1/2 cup fresh raspberries
  • 3 green onions, thinly sliced

Directions

Lightly brush tuna steaks and peach halves with olive oil; sprinkle with salt and pepper.

Heat grill and oil the grates.

Grill tuna and peaches over medium-high heat for 5 minutes. Remove peaches; set aside to cool. Coarsely chop peaches.

Turn tuna and cook 6 to 7 minutes more or until it flakes easily when tested with a fork. Transfer tuna to a platter; cover to keep warm.

In a medium microwave-safe bowl heat apricot preserves on 100 percent power (high) for 15 seconds. Stir in vinegar; gently fold in raspberries and chopped peaches.

Serve fruit salsa with tuna steaks and sprinkle with green onions.

seafood5

Mustard-Glazed Halibut Steaks

Save time and grill a vegetable or two alongside the fish.

4 servings

Ingredients

  • Four 4-5 ounce halibut (or any white fish) steaks, cut 1 inch thick
  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons finely snipped fresh basil

Directions

Pat fish dry with paper towels.

In small saucepan heat butter, lemon juice, mustard and basil over low heat until butter is melted. Brush both sides of the fish steaks with the mustard mixture.

For a gas grill: cook fish steaks on greased rack over medium for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with additional mustard mixture.

For a charcoal grill: arrange preheated coals around a drip pan in a covered grill. Heat to medium and place fish on the greased grill rack over the drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with the mustard mixture.

seafood1

Grilled Scallops With Salsa Verde

Choose scallops that are “dry” (not stored in liquid preservatives). Large sea scallops are better for the grill; small bay scallops could overcook before browning or fall through the grates. Make sure to coat them thoroughly in an oil based marinade before grilling, so they don’t stick to the grate.

Servings: 4

Ingredients

  • 2 tablespoons olive oil
  • 12 large sea scallops, side muscle removed
  • Kosher salt and freshly ground black pepper
  • 4 metal skewers
  • Salsa Verde, recipe below

Directions

Prepare grill for medium-high heat; oil grate. Mix scallops with oil and season with salt and pepper. Thread scallops on 4 metal skewers and place them on the grill, flat side down. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side. Serve scallops with Salsa Verde.

Salsa Verde

This sauce is delicious with shellfish.

Ingredients

Makes About 1 Cup

  • Half a lemon, zested and juiced
  • 1 small shallot, finely chopped
  • 1 garlic clove, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 cup extra virgin olive oil
  • 3/4 cup finely chopped fresh parsley
  • 1/2 cup finely chopped fresh basil
  • 1/4 cup chopped fresh chives

Directions

Squeeze juice from the half lemon after the peel is removed and set aside. Combine the lemon zest, shallot and garlic in a medium bowl; season with salt and pepper. Let sit 5 minutes. Add oil, parsley, basil and chives. Stir in reserved lemon juice.


dinnerideacover

Are you bored from eating the same things for dinner week after week? One of the best ways to add variety and interest to your meals is to experiment with ingredients you haven’t used before or use your favorites in a new way. Add different seasonings and herbs to change your old recipes. Try new combinations of ingredients. Hopefully, the recipes below will inspire you.

dinneridea1

Mediterranean-Style Snapper

Serve this entrée with cooked orzo pasta or couscous and sautéed green beans.

4 servings

Ingredients

  • 8 small cloves garlic
  • Half of a 6 1/2 ounce jar oil-packed sun-dried tomatoes (1/3 cup)
  • 1/2 cup pitted mixed green olives
  • Four 5 ounce red snapper fillets with skin or other firm-flesh white fish
  • 1/4 cup crumbled feta cheese
  • Fresh oregano leaves
  • 8 whole Pepperoncini (Italian pickled peppers)

Directions

Peel the garlic cloves and with the side of a wide knife smash garlic.

Drain 2 tablespoons of oil from the sun dried tomatoes and heat the oil in extra-large skillet.

Add sun dried tomatoes, olives and garlic to the hot oil. Cook 2 to 3 minutes, until garlic is golden. Use a slotted spoon to the remove the tomato-olive mixture. Leave the oil in the skillet to cook the fish. Set aside the tomato-olive mixture.

Rinse and pat fish dry with paper towels. Season with salt and pepper. Cook fish, skin side down, in the hot oil 5 minutes for each 1/2 inch thickness of fish or until the skin is golden and crisp and the fish flakes easily when tested with a fork, turning once halfway through cooking. Remove skin, if desired.

To serve, top fish with tomato-olive mixture, cheese, chopped fresh oregano and pepperoncini.

dinnerideas2

Spicy Grilled Steak & Sweet Potatoes

Cook the sweet potatoes and onions in a foil packet alongside the steak on the grill. Serve with steamed fresh spinach.

2 servings

Ingredients

  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 8 ounces sirloin, rib-eye or strip steak, trimmed and cut into 2 portions
  • 1 medium sweet potato, peeled and very thinly sliced
  • 1 small red onion, halved and very thinly sliced
  • 2 teaspoons olive oil
  • 1/2 teaspoon freshly grated orange zest
  • Cooking spray

Directions

Preheat grill to high and oil the grates.

Combine allspice, cumin, ginger, salt, cinnamon, coriander and cayenne in a medium bowl. Remove 2 1/4 teaspoons for the steak.

Sprinkle the steaks with 2 1/4 teaspoons of the spice mixture.

Add the sliced sweet potato and onion to the bowl with the remaining spice mixture along with the oil and orange zest; toss to coat.

Place two 24-inch sheets of foil on top of each other (the double layers will help protect the ingredients from burning). Generously coat the top piece with cooking spray.

Spread the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet.

Place the packet on one side of the grill and cook, turning once, about 6 minutes per side.

Cook the steaks on the other side of the grill, turning once, 3 to 4 minutes per side for medium-rare. Transfer to serving plates and let rest while the foil packets finish cooking.

Open the packets (be careful of steam) and serve alongside the steaks with steamed spinach.

dinneridea3

Linguine with Tomatoes, Zucchini and Herbs

Serve this dish with a mixed green salad and crusty Italian bread.

Serves 4

Ingredients

  • 1 pound fresh ripe tomatoes, cored and chopped
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped parsley
  • 2 garlic cloves, minced
  • 2 teaspoons kosher salt
  • 1 small red chili pepper, seeded and minced
  • 1/3 cup extra-virgin olive oil
  • 12 ounces linguine
  • 3 young, thin zucchini, sliced
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Directions

In a large bowl, mix the tomatoes with the basil, parsley, garlic, salt, chili and olive oil.

In a large pot of boiling salted water, cook the linguine until al dente; drain well.

Add the linguine to the bowl with the tomato mixture along with the sliced zucchini and toss.

Add the 1/4 cup of grated cheese, toss again and serve in pasta bowls, passing more cheese at the table.

dinneridea6

Lemony Chicken with Cucumber Salad

Serve this dish with warm pita bread

2 servings

Ingredients

For the salad:

  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon chopped fresh dill
  • 2 medium tomatoes; chopped
  • 1 cup diced cucumber
  • 4 ounces feta cheese, crumbled
  • Salt and freshly ground black pepper

For the chicken:

  • 2 boneless and skinless chicken breasts
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil plus more for cooking
  • 3 garlic cloves; minced
  • 2 tablespoons chopped fresh dill
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions

For the salad

Whisk lemon juice, olive oil, mustard, honey and dill in a medium bowl. Add tomatoes, cucumber and feta cheese. Toss gently, season to taste with salt and pepper. Refrigerate at least 20 minutes or up to a day.

For the chicken:

Combine lemon juice, olive oil, garlic, dill, salt and pepper in a small bowl. Use the back of a small spoon to press garlic and dill into the other ingredients.

Pour the marinade into a resealable plastic bag or small rimmed dish and add the chicken. Marinate 20 to 30 minutes at room temperature or up to 2 hours in the refrigerator. Remove the chicken from the marinade and discard the marinade.

Heat 2 tablespoons of olive oil in a medium frying pan (with lid) over medium-high heat. As soon as the oil is hot, add the chicken. Cook 2 to 3 minutes until golden. Turn, reduce heat to low, then cover the pan with the lid. Cook 10 to 15 minutes or until an instant read thermometer reads 165 degrees F (74C) when inserted into the thickest part of the breast.

Transfer chicken to a plate and cover loosely with aluminum foil. Rest 5 minutes. Serve alongside the salad.

dinneridea4

Grilled Pork Kabobs

Serve this dish with your favorite coleslaw or use the recipe below.

4 servings

Ingredients

  • 2/3 cup orange marmalade
  • 2 teaspoons finely chopped fresh rosemary leaves
  • 1/2 teaspoon salt
  • 1 lb sweet potatoes, peeled, cut into 1-inch pieces
  • 4 tablespoons water
  • 1 lb pork tenderloin, cut into 1-inch pieces
  • 2 zucchini, cut into 1-inch pieces

Directions

Heat a gas or charcoal grill and oil the grill grates.

In a 1-quart saucepan, heat marmalade, rosemary and salt to boiling, stirring frequently. Remove from heat; set aside.

In a 1-quart microwavable bowl, place sweet potato pieces and water. Cover loosely with a microwavable paper towel. Microwave on High 2 to 3 minutes, stirring once, just until potatoes are tender (do not overcook). Drain sweet potatoes and pat dry with a paper towel.

On each of eight 12 inch long metal skewers, carefully thread pork, sweet potatoes and zucchini, leaving 1/4-inch space between each piece.

Grill kabobs over medium heat 8 to 10 minutes or until the until pork is cooked., turning once and brushing with the marmalade glaze during the last 3 minutes.

dinneridea5

Easy Healthy Coleslaw

This coleslaw is very refreshing with BBQ foods. It keeps well, covered in the refrigerator and should be made several hours in advance to allow the flavors to develop and the cabbage to soften.

Ingredients

  • 1/2 cup plain Greek yogurt
  • 3 tablespoons cider vinegar
  • 3 tablespoons honey
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 16 ounce bag (about 6¼ cups) of supermarket shredded cabbage and carrot slaw

Directions

In a glass measuring cup, combine Greek yogurt, vinegar, honey, salt and pepper and whisk until smooth and thoroughly combined.

Place slaw in a large bowl and pour the dressing mixture over the top. Stir to coat cabbage thoroughly. Cover and refrigerate for at least 30 minutes.


pastasaladcover

Lots of mayo can easily turn a pasta salad into a 400 calorie or 500 calorie side dish. Here are some tips you can follow to make a healthy pasta salad.

A whole-wheat pasta salad is a great way to add whole grains and there are many brands on the market to choose from that actually taste good. Traditional pasta salads call for about two cups of pasta per person, without any dressing or add-ins. On its own, that’s 400 calories. And portions still matter, even when you’re using whole-grain pasta. Aim for about one-cup servings of cooked pasta.

Since pasta portions can quickly up the calories, it’s important add bulk to your dish by adding vegetables. Olives, bell peppers, carrots, broccoli, scallions, cauliflower, grape tomatoes and cucumbers are great options, but there’s no limit to the amount of vegetables you can add.

Get flavor without adding calories by mixing in seasonal fresh herbs. Basil, mint and parsley all work well in a pasta salad. Herbs also contain small amounts of vitamins and minerals, which helps make your pasta salad even healthier.

Cheese, corn and beans are several high-calorie ingredients typically found in pasta salads. If you do add cheese, sprinkle about one tablespoon per serving to add flavor. For corn or beans, two tablespoons per serving should be enough.

Many dressings drown a pasta salad in calories. You want just enough dressing to cover the ingredients, without totally saturating them. This also allows the flavors of the vegetables and fresh herbs to come though. There are also many ways to make a healthier dressing: Combine light mayonnaise with nonfat Greek yogurt to cut overall calories or use a vinaigrette dressing instead of mayonnaise. Whichever you choose, a good rule of thumb is to use two tablespoons of dressing per serving.

pastasalad1

Farfalle Salad with Fennel, Prosciutto and Parmesan

4 servings

Ingredients

  • 8 oz farfalle pasta (bow ties)
  • 1 large fennel bulb (about 1 pound), sliced as thin as possible
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1/4 pound thin-sliced prosciutto, cut into strips
  • 1/4-pound chunk Parmesan cheese, shaved

Directions

In a large pot of boiling, salted water, cook the pasta until al dente, about 14 minutes. Drain.

In a large bowl, toss together the pasta, fennel, oil, lemon juice, salt and 1/4 teaspoon of the pepper. Add the prosciutto and toss again.

To serve:

Mound the salad on plates. Top with strips of Parmesan shaved from the chunk of cheese with a vegetable peeler.

Sprinkle the remaining 1/4 teaspoon pepper over the cheese.

pastasalad2

Shrimp, Lemon and Gemelli Pasta Salad

6 servings

Ingredients

  • 1 lb gemelli or cavatappi pasta
  • 1 lb large shrimp
  • 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons Champagne or white wine vinegar
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon capers
  • 1 tablespoon Dijon mustard
  • 1 clove garlic
  • 1 pint grape tomatoes
  • 1/2 peeled cucumber, sliced

Directions

Heat a large covered saucepan of salted water to boiling. Cook pasta 2 minutes less than the label directs, stirring occasionally. Add shrimp 2 minutes before the pasta is cooked. Drain well.

Grate 1 teaspoon peel from the lemon and squeeze 2 tablespoons juice into large bowl. Add oil, vinegar, dill, capers, mustard, garlic and 1/2 teaspoon each salt and pepper; whisk to combine.

Stir in tomatoes and cucumber.

Add pasta and shrimp to the large bowl; toss until well-coated. Serve warm or refrigerate in an airtight container up to 1 day ahead.

pastasalad3

Spaghetti with Pesto and Tomato-Mozzarella Salad

6 servings

Ingredients

  • 1 lb thin spaghetti
  • 1 bunch fresh basil
  • 1 clove garlic
  • 1/4 cup extra virgin olive oil, plus 1 tablespoon
  • 1/2 teaspoon. salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 1 1/2 pints red and/or yellow cherry tomatoes, cut in half
  • 1 tablespoon red wine vinegar
  • 8 oz fresh mozzarella cheese, cut into cubes

Directions

Heat a large saucepan of salted water to boiling. Add spaghetti and cook as label directs for al dente.

Reserve 12 small basil leaves for garnish.

From the remaining basil, remove enough leaves to equal 2 cups firmly packed.

In a food processor, process basil leaves, garlic, 1/4 cup oil and 1/2 teaspoon salt until pureed, stopping processor and scrape bowl occasionally.

Add Parmesan; pulse to combine. Set pesto aside.

In a large bowl, mix tomatoes, vinegar and 1/4 teaspoon pepper the with remaining 1 tablespoon oil and 1/4 teaspoon salt. Gently stir in mozzarella.

Drain spaghetti, reserving 1/2 cup spaghetti of the cooking water. Return spaghetti and reserved cooking water to the saucepan; add pesto and toss well.

Spoon spaghetti mixture into the bowl with the tomato-mozzarella salad. Garnish with reserved basil leaves. Serve at room temperature.

pastasalad4

Chicken and Penne Salad

4 servings

Ingredients

  • 2 cups penne (tube-shaped) pasta
  • 2 cups (1-inch) cut green beans (about 1/2 pound)
  • 2 cups shredded cooked chicken breast
  • 1/2 cup vertically sliced red onion
  • 1/4 cup chopped fresh basil
  • 1 1/2 teaspoons chopped fresh flat-leaf parsley
  • 1 (7-ounce) jar roasted red bell pepper, drained and cut into thin strips
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon cold water
  • 1/2 teaspoon salt
  • 1/2 teaspoon finely minced garlic
  • 1/4 teaspoon black pepper

Directions

Cook pasta in boiling water 7 minutes. Add green beans; cook 4 minutes. Drain well.

Combine pasta, green beans, chicken, onion, basil, parsley and roasted peppers in a large bowl, tossing gently to combine.

Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Chill.

pastasalad5

Roasted Vegetable Pasta Salad

8-10 servings

Ingredients

  • 1 ½ cups coarsely chopped zucchini (1 medium)
  • 1 ½ cups coarsely chopped yellow summer squash(1 medium)
  • 1 cup coarsely chopped red onion (1 large)
  • 1 cup coarsely chopped fennel bulb
  • 3/4 cup coarsely chopped green sweet pepper (1 medium)
  • 3/4 cup coarsely chopped red sweet pepper (1 medium)
  • 1 small eggplant (about 10 ounces), coarsely chopped
  • 3 tablespoons olive oil
  • 12 ounces dried whole wheat penne pasta

Walnut Pesto

  • 2 cloves garlic, minced
  • 1 cup torn fresh basil
  • 1/3 cup grated Pecorino Romano cheese
  • 1/4 cup chopped walnuts, toasted
  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 2 cups cherry tomatoes, halved
  • Salt
  • Ground black pepper
  • Snipped fresh basil

Directions

Preheat oven to 400 degrees F.

In a roasting pan combine zucchini, summer squash, onion, fennel, sweet peppers and eggplant. Drizzle with the 3 tablespoons oil; toss to coat. Roast for 45 to 50 minutes or until the vegetables are tender, stirring twice. Transfer to a very large bowl; cool.

Cook pasta according to package directions for al dente. Drain and cool slightly.

Add the pasta to the roasted vegetables. Mix gently.

For the walnut pesto:

In a blender combine garlic, the 1 cup torn basil, the cheese and walnuts; cover and pulse with several on/off turns until chopped. With blender running, gradually add the 1/2 cup oil, the lemon juice and the 1/2 teaspoon salt.

Add the pesto to the pasta-vegetable mixture, stirring gently to coat. Stir in cherry tomatoes. Season to taste with additional salt and black pepper.

Serve at room temperature sprinkled with additional basil.


fruitcover

Looking for a quick snack or an easy dish to make for a picnic, barbecue or party, fruit salad is a great option.

A few additions to a fruit salad can go a long way in adding color, flavor and uniqueness. A squeeze of fresh citrus juice prevents browning in some fruits and adds a bright flavor that will help balance out the sweetness of the fruit. Similarly, a chiffonade of fresh herbs (like mint, basil or cilantro) elevates and enhances a dish of fruit.

When making a fruit salad think about flavors that will complement and balance the sweetness (or sourness) of the fruit you are using. Smoky, spicy and salty flavors work well with very sweet fruits like berries or melon. A homemade simple ginger syrup complements tart fruits like pineapple.

To make the ginger syrup:

Bring 1 cup sugar and 1 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve the sugar. Add 1 piece (about 4 ounces and 10 inches long or use several small pieces) of fresh ginger, peeled and cut into very thin rounds. Bring to a simmer. Remove the pan from the heat and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard ginger. Refrigerate up to 1 month.

fruitsalad1

Fruit and Herb Salad

For the salad:

  • 1 pint strawberries, stemmed and halved
  • 1 half-pint raspberries
  • 1 half-pint blueberries
  • 2 oranges, peeled and cut into sections
  • 2 kiwis, peeled and cut into large chunks
  • 1 mango, peeled and cut into large chunks
  • 2 cups fresh pineapple, cut into large chunks
  • 1 cup cantaloupe or honeydew melon chunks
  • 1/4 cup fresh mint, julienned, for garnish

For the syrup:

  • 1 cup sugar
  • 1 cup water
  • 1/2 cup chopped fresh mint

Directions

Combine all of the fruit in a large attractive serving bowl. Refrigerate.

For the syrup:

Bring the water to a boil, add the sugar and then the mint. Boil until the sugar is completely dissolved, about 2 minutes.

Strain through a colander into a bowl. Let the syrup cool.

Gently combine the cooled syrup with the fruit just before serving.

Garnish with mint and serve immediately.

fruitsalad2

Wine Soaked Fruit Salad

Ingredients

  • 1/4 cup superfine sugar
  • 3/4 cup Grand Marnier
  • 2 cups rosé wine
  • 2 cups red wine
  • 1 Granny Smith apple, cored and thinly sliced
  • 2 cups strawberries, tops removed and halved
  • 1 orange, thinly sliced
  • Mascarpone cheese for garnish

Directions

In a large mixing bowl, combine the sugar, Grand Marnier and both wines. Stir until the sugar dissolves.

Next, add in all of the fruit, making sure that all the pieces are submerged in the liquid. Cover with plastic wrap and refrigerate overnight.

To serve:

Use a slotted spoon to remove the wine soaked fruit to individual dessert bowls. Top with a dollop of mascarpone cheese and serve.

fruitsalad3

Basil Fruit Salad

Ingredients

  • 1 pound seedless watermelon, peeled and cut into 1-inch cubes (4 cups)
  • 3 cups seedless green grapes, halved
  • 2 cups fresh blueberries
  • 2 tablespoons thinly sliced fresh basil leaves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey

Directions

In a large bowl combine the watermelon, grapes, blueberries and basil.

In a small bowl whisk together the vinegar and honey and drizzle over the fruit. Stir gently to coat.

Cover and chill for up to 8 hours.

fruitsalad4

Melon, Berry and Cheese Salad

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 small shallot, thinly sliced
  • 1/2 teaspoon minced preserved lemon peel or lemon zest
  • 1/4 teaspoon crushed red pepper
  • Salt
  • Freshly ground pepper
  • 1/2 honeydew melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and thinly sliced
  • 1/2 cantaloupe melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and thinly sliced
  • 1 cup blackberries
  • 2 ounces ricotta salata, parmigiano-reggiano or feta cheese, cut into thin slices
  • 2 tablespoons snipped chives

Directions

In a small bowl, combine the olive oil, lemon juice, shallot, preserved lemon, crushed red pepper and season with salt and pepper.

Arrange the melon slices and blackberries on a large serving platter.

Drizzle the dressing over the fruit. Garnish the salad with cheese, snipped chives and serve.

fruitsalad5

Red Fruit Salad

Serves 6

Ingredients

  • 1/2 pound cherries, pitted and cut in half
  • 1/2 pound seedless red grapes, cut in half
  • 1 pound strawberries, cored and cut in half
  • 1 1/2 teaspoons whole coriander seeds
  • 3 tablespoons brown sugar
  • Juice and zest of half a lemon
  • Mint for garnish, optional

Directions

Combine the fruit in a large bowl.

Toast the coriander seeds until fragrant in a dry skillet, then crush in a mortar and pestle or a coffee grinder until finely ground. Work the sugar into the coriander one tablespoon at a time.

Sprinkle the mixture evenly over the fruit along with the lemon zest and toss gently with your hands. Season with the lemon juice.

Set aside for at least ten minutes or even overnight before serving.

Add mint if you like it before serving.



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