2 servings
Ingredients
1 large baking potato, cut into 2-inch cubes
Half of a large sweet onion quartered
8 oz sea bass fillet, cut in half {sustainable and wild caught}
½ cup flour
Salt and pepper to taste
¼ cup olive oil
3 whole garlic cloves
½ of a14-ounce jar quartered artichoke hearts in vinaigrette
Juice from 1/2 lemon
¼ cup chopped mixture of fresh herbs parsley, sage, mint, and chives
1 tablespoon capers
Directions
In a large skillet, heat the olive oil. Add the garlic, potatoes and onions. Lower the heat to medium-low and cook the vegetables until tender, about -15 minutes
Dry the fish with paper towels, sprinkle with salt and pepper to taste, and then dredge in flour.
Remove the garlic cloves and push the vegetables to the sides of the skillet. Turn the heat up to medium and add the fish. Cook for about 2 minutes on each side. Add the artichokes, capers, artichoke vinaigrette, lemon juice, and capers.
Sugar Snap Pea Salad
Ingredients
1 package of sugar snap peas
1 celery stalk, diced
4 large radishes
¼ cup diced red onion
Honey Mustard salad dressing
Ingredients
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar or fresh lemon juice
1 tablespoon honey
1 small garlic clove, grated or minced
¼ teaspoon sea salt, more to taste
Freshly ground black pepper
Directions
Trim the ends off the peas and cut into 1-inch lengths. Cook in boiling salted water until tender, about 4-5 minutes. Drain. Combine with the remaining salad ingredients and add ⅓ of the vinaigrette. Chill until serving time.
Ingredients
Marinade
¼ cup whole milk Greek yogurt
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
½ teaspoon Greek seasoning
1/2 teaspoon garlic powder
Juice from 1/2 lemon
1 tablespoon olive oil
Skewers
Kebabs
8 oz boneless lamb chops fat removed and cut into ¾ inch chunks. I use loin lamb chops and remove the bone. Loin lamb chops are very tender.
1 small bell pepper cut into 1-inch pieces
¼ of an onion cut into1-inch pieces
Directions
Combine the marinade ingredients in a bowl, add the lamb pieces, cover, and place in the refrigerator to marinade. (2-3 hours minimum, ideally overnight)
Remove the lamb from the fridge 30 minutes before you plan to cook and throw the lamb pieces, onion, and chopped peppers on skewers.
Cooking Instructions
Air fryer
Heat the air fryer to 400°F, spray the basket with olive oil, and place the skewers inside the air fryer when it has come to heat and cook for 8-10 minutes, turning halfway.
Indoor grill
Grill for approximately 10 minutes, turning halfway.
BBQ (Grill)
Cook for 10-15 minutes, turning halfway. You’ll need to light a charcoal barbecue 30 minutes before cooking.
Oven baked
Heat the oven to 400°F. Line a baking tray with foil or grease it with a little oil to prevent the meat from sticking and cook for 10-15 minutes without turning
Serve with Greek Salad and bread
This chicken will yield at least 3 leftover meals: soup, pot pie, and chicken salad. Recipes will follow throughout the week. If you plan to use some of the leftover chicken for a pot pie, triple the recipe for mushroom, chicken gravy.
The recipe requires advanced preparation.
Ingredients
5 lb whole chicken
2 teaspoons smoked paprika
1 Tablespoon salt
2 Tablespoons olive oil, divided
4 potatoes, Yukon Gold or red
1/2 teaspoon salt
1/4 teaspoon pepper
2 fresh thyme sprigs, divided
zest of 1 lemon
Directions
Mix the salt and smoked paprika together and rub the outside and inside of the chicken with the mixture.
Refrigerator overnight uncovered.
When ready to cook:
Quarter the potatoes and toss with 1 tablespoon oil, lemon zest, salt, pepper, and 1 thyme sprig.
Arrange potatoes around the chicken in the baking dish.
Cut a lemon in half and place inside the chicken with the remaining thyme sprig.
Tie the legs of the chicken legs together.
Drizzle 1 Tablespoon olive oil over chicken.
Preheat the oven to 425 Degrees F and toast the chicken for 60-75 minutes.
Rest the chicken for 20 min before cutting.
You know your chicken is cooked when the thermometer reads 180°F (82°C) for a whole chicken.
After you remove the meat from the bones, use the bones to make Chicken Noodle Soup.
Make a mushroom chicken sauce to serve with the sliced chicken.
Easy Chicken Mushroom Gravy
Ingredients
2 tablespoons butter
8 oz sliced mushrooms
1 packet of Chicken gravy mix
1 cup cold water
Directions
Melt the butter in a small saucepan and add the mushrooms. Cook until the mushroom liquid has evaporated. Whisk the gravy packet with the cold water. Stir into the mushrooms and cook over medium heat until the mixture comes to a low boil. Lower heat and sinner, stirring, for 1 minute. Serve with the chicken.
Hearty Salad
Honey Mustard Dressing
Serves 4
Ingredients
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar or fresh lemon juice
1 tablespoon honey
1 tablespoon water
1 small garlic clove, grated or minced
¼ teaspoon sea salt
¼ teaspoon ground black pepper
Directions
In a small bowl, whisk together the mustard, olive oil, vinegar, honey, water, garlic, salt, and pepper.
Cover until serving time.
Salad
5-6 cups hearty salad greens, such as radicchio, escarole and romaine.
½ cup salad toppings that include fruit and nuts
A handful of croutons
Honey mustard dressing
Direction
Combine the lettuce mix, salad toppings, and croutons in a salad bowl. Add enough dressing to moisten the salad or to your taste.
Potato Chip Crusted Air- Fried Chicken
Ingredients
2 bone-in chicken thighs and 2 bone-in chicken breasts, skin removed
Marinade
1 cup buttermilk
1 teaspoon seasoned salt
1 teaspoon paprika
Chicken coating
1 cup Tempura flour
1 cup panko crumbs
1 cup salt and vinegar potato chips, crushed
1 large egg, beaten with 1 tablespoon water
Cooking spray
Directions
Combine the buttermilk, seasoned salt, and paprika in a ziplock bag. Mix well, add chicken, and marinate overnight.
For the breading
Place the Tempura flour in one shallow dish, the egg and water in a second, and the panko and crushed potato chips in a third dish.
Drain the chicken from the marinade. Dredge each piece on flour, egg, and then crumb mixture. Press the crumbs into the chicken and place the breaded pieces on a plate. Refrigerate until ready to cook
Preheat the Air fry to 375°F F for 15 minutes. Spray all sides of the chicken pieces with cooking spray and place the chicken in the air-fryer basket meaty side up. Cook for 10 minutes, turn the chicken pieces over, and cook for 8-10 more minutes or until the chicken is crispy and cooked to at least 165°F. Let rest 5 minutes before serving.
Sugat Snap Pea Salad
Ingredioents
1- 8 oz pkg sugar snap peas
Salt
½ cup chopped red onion
1 celery stalk finely diced
Half a package of salad toppings/add-ins, such as canned nuts and berries
Italian vinaigrette
Directions
Trim the ends of the peas and remove the strings. Cut each into thirds. Cook in boiling salted water until tender, about 6 minutes. Drain.
Place the peas in a serving bowl with the remaining salad ingredients and add enough vinaigrette to coat the salad. Chill for several hours.
Dill Pickle Potato Salad
Ingredients
2 lbs whole small unpeeled red-skinned potatoes
1 teaspoon salt
2 tablespoons pickle juice
1/4 cup minced bread and butter pickles
1/2 a large sweet onion finely chopped
3 celery stalks, finely chopped
1 cup olive oil mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
Salt and black pepper to taste
Directions
Place the potatoes in a large pot with a lid. Cover the potatoes with cold water and add 1 teaspoon salt.
Bring to a boil, lower the heat, and cook the potatoes with the lid ajar until tender, about 15-20 minutes.
Drain the potatoes and cool. When cool enough to handle, slice the potatoes into a storage bowl. Add the pickle juice and let sit at room temperature for an hour or so.
Add the remaining ingredients, mix well, and taste to see if the salad needs salt. Add black pepper to taste. Cover the bowl and chill in the refrigerator until serving time.
Open-Faced Reuben Sandwich
For 2 servings
Ingredients
Olive oil or avocado oil cooking spray
2 slices Deli Rye bread
Thousand Island dressing recipe below
1/2 cup Sauerkraut drained
6 oz, divided corned beef deli meat {you can also use pastrami or turkey}
Mustard
4 slices Swiss cheese
Homemade Thousand Island
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1 teaspoon of apple cider vinegar white vinegar will work
A shake or two of hot sauce
Pinch of kosher salt
Directions
Homemade Thousand Island
If making homemade do this first so you can let the flavors meld for a bit before adding to the sandwich.
Combine all the ingredients in a small bowl and stir together well. Cover and refrigerate for several hours.
Reuben Sandwiches
Preheat oven to 425. For easy clean up line a sheet pan with some parchment paper or aluminum foil. Add slices of rye bread to a sheet pan and spray with olive or avocado oil cooking spray.
Place in oven for about 4 minutes until the bread is lightly toasted. Add thousand island dressing and spread it evenly across the bread then add a large scoop of sauerkraut and spread out, layer on 3 ounces of corned beef. Spread a little mustard over the corned beef. Add the cheese.
Place in the oven for about 5 minutes or just until the cheese has melted. Serve immediately with sliced tomatoes, extra dressing, pickles, and fruit.
2 servings
Ingredients
Heated Italian bread
For the Chicken
2 large chicken breasts,
½ cup flour1/2 teaspoon garlic powder
2 teaspoons Italian or Greek seasoning
1/2 teaspoon kosher salt
Olive oil
For the Salad
2 large, ripe tomatoes, sliced thin
8 ounces fresh mozzarella slices
1 cup Kalamata olives
¼ cup sliced red onion
2 tablespoons Extra virgin olive oil
Fresh basil leaves, to taste
Cracked black pepper
Make the chicken: Take the chicken breast and slice them in half horizontally so you have four thin chicken cutlets. Combine the flour with the seasonings and dredge the chicken in the flour mixture.
n the large skillet heat enough olive oil to cover the bottom of the skillet and set over medium heat. When the oil begins to shimmer, add the chicken cutlets. Cook for 3 minutes, then turn over and cook the other side for another 3 minutes.
Assemble the salad: Layer the tomato slices evenly between two pasta bowls and sprinkle lightly with salt. Add the red onion, mozzarella slices, then the olives and basil. Place the cooked chicken cutlets on top and drizzle with olive and sprinkle with cracked black pepper. Serve with slices of crispy Italian bread.
Air Fried Lobster Tails
Ingredients
3-4 6oz lobster tails
3-4 tablespoons unsalted butter melted
1 tablespoon minced garlic
1 teaspoon salt
1 tablespoon chopped chives
1 tablespoon lemon juice
Directions
Prepare butter mixture by combining butter, garlic, salt, chives, and lemon juice.
Butterfly lobster tails by cutting through the shell, removing the meat, and resting it on top of the shell.
Place in Air Fryer basket and spread half the butter over top of lobster meat. Close the Air Fryer basket and cook at 380 degrees Fahrenheit for 3 minutes.
Open the Air fryer basket and spread the remaining butter on top, cook for an additional 3 minutes.
Roasted Red Pepper Pasta
Ingredients
8 ounces short pasta
Extra virgin olive oil
½ of a small onion diced
2 large garlic cloves, minced
15-ounce jar of roasted red pepper strips drained
1 cup prepared marinara sauce
½ teaspoon dried oregano or Italian seasoning
½ teaspoon Smoked paprika
Kosher salt
Black pepper
Directions
For the sauce: heat 2 tablespoons of olive oil in a large deep skillet over medium heat until just shimmering. Add the garlic and stir until fragrant, about 30 seconds. Add the onions and cook for 5 minutes.
Add the roasted peppers. Marinara sauce, oregano, paprika, and a big pinch of salt and pepper, Bring to a low boil. Reduce heat and simmer for 15 minutes.
Bring a large pot of water to a rolling boil and season generously with kosher salt. Add the pasta and bring back to boil. Stir occasionally until the pasta is cooked to al dente according to package instructions, about 9 to 10 minutes. Reserve 1 cup of the pasta cooking water before draining.
Add the cooked pasta to the skillet with the sauce. Mix well and add some of the pasta water to blend the sauce. Serve with the lobster.
Caesar Salad
2 servings
Ingredients
1/2 head Romaine lettuce, washed and finely chopped
1 cup croutons, see recipe below
½ cup grated Parmesan cheese
Freshly ground black pepper for garnish
Dressing
1 anchovy, finely chopped or use anchovy paste
3 tablespoons Parmesan cheese
2 tablespoons mayonnaise made with olive oil, if available
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon Worcestershire sauce
1/4 cup extra-virgin olive oil
Directions
Add the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic, and Worcestershire sauce to a bowl and whisk together.
Gradually whisk in the 1/4 cup of olive oil, whisking until the dressing is emulsified.
Place the chopped lettuce in a bowl and toss it with the dressing, and croutons. Top the salad with extra cheese and freshly ground black pepper.
Croutons
Ingredients
2 cups cubed bread
1 tablespoon olive oil
Directions
Preheat the oven to 375 degrees F.
In a mixing bowl combine the bread cubes and olive oil. Toss well to coat.
Pour the bread cubes onto a baking sheet. Spread them into a single layer. Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning. Cool completely before storing in an airtight container or ziplock bag.
6 servings
Ingredients
8 oz small shell macaroni
1/2 cup celery finely diced
Half a red bell pepper finely diced
¼ of a medium onion finely diced
12-ounce package of cooked medium shrimp
For the dressing:
½ cup mayonnaise
Juice of half a lemon
1 tablespoon dill chopped
Salt and pepper to taste
Directions
Bring a large pot of water to a boil. Cook shells according to package directions, then drain.
In a serving bowl, add the celery, bell pepper, onion, and shrimp. In a separate small bowl mix together the mayonnaise, lemon juice and zest, dill, and salt and pepper.
Pour over the top of the pasta and stir everything to combine. Cover the bowl and chill the Salad until serving time.
Serve with lettuce. Deviled eggs, pickled, and sliced tomatoes
Summer Dinner For 2
Ingredients
For the lamb
4 small loin lamb chops, about 1 lb total
Lamb Marinade
¼ cup olive oil
¼ cup lemon juice
½ teaspoon Greek seasoning
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper
For the salad
2 cooked small potatoes, cut into thin rounds
Half of a small red bell pepper finely diced
Half a cucumber, peeled, seeded, and finely diced
One-quarter of red onion, finely diced
8 pitted Greek olives, diced
¼ cup extra virgin olive oil
¼ cup lemon juice
1 small garlic clove grated
1 oz Greek feta cheese, cubed
½ teaspoon Greek seasoning
Salt and ground black pepper, to taste
¼ cup chopped parsley for garnish
Pita Bread warmed
Directions
Combine the marinade ingredients in a ziplock bag. Add the lamb, seal the bag, and refrigerate for several hours.
Make the dressing. Combine the oil, lemon juice, Greek seasoning, and salt and pepper to taste.
In a serving bowl combine the red pepper, cucumbers, onion, olives, and feta cheese. Add the dressing. Toss the ingredients lightly to combine them.
Add salt and pepper, to taste, and stir the salad gently to mix in the seasoning.
Chill the salad for at least 30 minutes before serving it.
Sprinkle the parsley over the salad before serving
My air-fryer has a grill option but you can use any type of grill you like.
Remove the lamb from the refrigerator and bring to room temperature.
Preheat your grill.
Grill the lamb for 5 minutes per side for medium.
Serve along with the salad and warm pita.
Italian Codfish Cakes
Makes 6 cakes. I double the recipe for another dinner.
Ingredients
1 lb of cod fillets
1 teaspoon salt
1 lb potatoes
1 egg, beaten
1/4 cup chopped fresh parsley
2 garlic cloves, finely chopped
1/4 cup minced onion
1/2 teaspoon pepper
Breading
1 cup of flour
1 egg beaten with 1 tablespoon of water
1 cup Italian seasoned bread crumbs
Olive oil, for frying
Directions
Cooking the fish
Place the cod in a skillet and cover with water. Bring to a simmer and cook for 10 minutes. Drain and cool. Flake the fish with a fork and place it in a mixing bowl.
Boil and mash the potatoes and add to the bowl with the fish. Add 1 beaten egg, garlic, onion, salt, pepper, and parsley. Mix well. Form into six 4-inch patties. Place on a piece of waxed paper.
Prepare the breading
Place the flour in a shallow bowl, the egg and water in a second dish, and the bread crumbs in a third.
Dredge each cake in flour, egg, and breadcrumbs. Place on a plate. If time allows, place the cakes in the refrigerator for several hours before cooking.
When ready to cook
Cooking the cod
Heat enough oil in a large skillet to cover the bottom of the pan. Fry the fish cakes until brown on the bottom,3-4 minutes and turn the cakes over and fry for 3=4 minutes more.
Serve with your favorite sauce: Tartar, Remoulade, or Horseradish.
Fresh Zucchini Salad
Ingredients
2 medium zucchini, sliced into thin circles
Half a red onion, diced
2 tablespoons shredded parmesan cheese
Pesto Vinaigrette
Pesto Vinaigrette
Ingredients
1 ½ cups of fresh basil leaves loosely packed
⅓ cup pine nuts or sliced almonds
2 small cloves garlic minced
2 tablespoons white wine vinegar
3 tablespoons of lemon juice
½ teaspoon kosher salt*
¼ teaspoon black pepper
⅓ cup extra virgin olive oil
Directions
For the Vinaigrette:
Place fresh basil leaves, pine nuts, garlic, vinegar, lemon juice, salt, and black pepper into the bowl of a food processor. Pulse 4-5 times to give them a rough chop.
Turn the machine on and while it is running drizzle the olive oil through the tube. Stop and scrape once or twice and continue running the machine until the salad dressing is creamy, 45 seconds or so.
Notes
This recipe yields 2/3 cup pesto salad dressing.
For the salad
Combine the zucchini, onion, and ⅓ of the dressing/ Mix well. Add the cheese, mix, and serve.
Buttered Fresh Corn
Ingredients
6 ears of fresh corn-on-the-cob
!/4 cup butter
Salt to taste
Directions
Remove the corn from the cobs.
In a saucepan, heat the butter until melted. Add the corn and salt to taste.
Simmer the corn in the covered saucepan, over low heat for 15 minutes. Serve as a side dish.
