2 lbs plum tomatoes, cut into wedges
1 medium red onion, thinly sliced
1/4 cup fresh basil leaves
2 Tbsp olive oil
1 Tbsp balsamic vinegar
salt and black pepper to taste
Combine all ingredients in serving bowl and toss well to serve.
This is especially delicious with heirloom variety tomatoes if you get lucky.
Serves 4
]]>2 cups fresh snow peas, trimmed
1 Tbsp water
2 scallions, thinly sliced (use white and green parts)
4 radishes,trimmed and cut into thin strips
1/4 cup rice vinegar
sweetener equal to 2 teaspoons sugar
1 Tbsp walnut oil (or use canola oil)
Place snow peas in a microwave container with the tablespoon of water. Cover and cook for 1 minute. Drain and chill until cold.
Slice the snow peas diagonally into 1/2 inch diamonds.
Whisk the rice vinegar, sweetener, and oil in the bottom of a medium serving bowl until well blended. Add the snow peas, scallions, and radishes and toss well before serving.
Serves 4
]]>1 lb flank steak, 1 to 1 1/2 inches thick
1 Tbsp fresh lime juice
3 Tbsp low sodium soy sauce
3 Tbsp olive oil
Sweetener equal to 2 Tbsp sugar
1 clove garlic, minced
1 1/2 tsp minced fresh ginger
1 1/4 tsp Thai red curry paste
2 more Tbsp fresh lime juice
5 cups of lightly packed red leaf lettuce
3 shallots, thinly sliced
1/2 cup chopped fresh cilantro
1 cup basil leaves, sliced into ribbons
Place meat into a large ziplock plastic bag.
Combine next 7 ingredients (lime juice through curry paste) in a small bowl and mix well.
Place half of the marinade mixture in the bag with the steak and add the other 2 Tbsp lime juice to the bag, turning until coated. Seal and place in the fridge for at least 4 hours or overnight.
Reserve the remaining half of the marinade mixture to use as a salad dressing.
Preheat outdoor grill or prepare grill pan for use indoors over medium high heat.
Remove steak from the bag, discarding any marinade in bag. Place steak over grill (or in grill pan) and grill both sides until medium rare or as desired. Remove to cutting board and let stand 5 minutes. Slice into thin strips, cutting against the grain.
Combine lettuce, shallots, cilantro and basil in a large salad bowl. Add beef slices and the reserved marinade dressing and toss to coat.
Serves 4
]]>1 lb large shrimp, peeled and deveined
2 tsp olive oil
1/2 tsp salt
1/2 tsp coarse ground black pepper
1/2 tsp finely grated lemon zest
2 Tbsp fresh lemon juice
Preheat grill for cooking. Or use a grill pan indoor over medium high heat.
Combine shrimp with the oil, salt, pepper, and lemon zest. Grill shrimp until just done and remove to serving dish. Sprinkle the lemon juice.
Serves 4
]]>1 lb medium shrimp, peeled and deveined
1/2 cup fresh mint leaves
2 Tbsp fresh lemon juice
1 1/2 Tbp olive oil
3/4 cups diced English cucumber (about 1/4 of a large English cuke)
finely grated zest of 1/2 lemon
salt and fresh ground pepper to taste
Cook shrimp in a little bit of hot water until just done. Drain and chill until cold.
Process mint leaves in a food processor until coarsely chopped. Add lemon juice. While processor is still running, slowly pour the oil thru the feed tube until well blended.
Place chilled shrimp and cucumber in serving bowl and toss with mint mixture. Add in the remaining ingredients and toss again.
Makes 3 servings
]]>1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
1 (14-ounce) can fat-free, less-sodium chicken broth
1 cup leftover chopped cooked chicken breast
2 cups coarsely chopped escarole (about 1 small head)
2 teaspoons extra-virgin olive oil
Combine tomatoes and broth in a large saucepan. Cover and bring to a boil over high heat. Reduce heat to low; simmer 5 minutes. Add chicken, escarole, and oil; cook 5 minutes.
Serves 4
]]>2 cups fresh Sugar Snap peas
2 cups tightly packed torn spinach
1 (8-ounce) can sliced water chestnuts
2 carrots, shredded
1/4 cup olive oil
1 pound bay scallops
2 tablespoons tamari or soy sauce
2 tablespoons plum wine
1 1/2 tablespoons sesame oil
1 tablespoon rice wine vinegar
1 tablespoon minced fresh ginger
1 1/2 teaspoons minced garlic
Cook peas in boiling water to cover 30 seconds; drain. Plunge into ice water to stop the cooking process; drain.
Combine peas, spinach, water chestnuts, and shredded carrots in a large bowl; set aside.
Cook scallops in hot olive oil in a wok or heavy skillet over high heat until lightly browned, turning once. Set aside.
Combine tamari and next 5 ingredients, stirring until blended; drizzle over vegetable mixture, tossing gently. Top with scallops.
Yield: 4 servings
]]>1 teaspoon salt
1 pound green beans, trimmed
1 tablespoon soy sauce
1/2 teaspoon Asian sesame oil
1 1/2 teaspoons minced, peeled fresh ginger or 3/4 teaspoon ground ginger
1 1/2 teaspoons sesame seeds, toasted
Directions
1. In 4-quart saucepan, combine 7 cups water and salt; heat to boiling over high heat. Add green beans; heat to boiling. Cover and cook until just tender-crisp, 6 to 8 minutes. Drain; return green beans to saucepan.
2. Add soy sauce, sesame oil, and ginger to green beans in saucepan. Cook over low heat, stirring occasionally, until flavors have blended, about 3 minutes. Transfer to serving bowl and sprinkle with sesame seeds.
4 side servings
]]>1/2 cup pearl barley
1 1/2 cups canned vegetable broth
1 large poblano chili or green bell pepper
1 small red bell pepper
2 large plum tomatoes, seeded, chopped (about 1 cup)
1 cup fresh corn kernels
1/3 cup chopped fresh cilantro
1/4 cup chopped green onions
2 1/2 tablespoons fresh lime juice
2 tablespoons olive oil
Nonstick olive oil spray
4 large portobello mushrooms, stemmed, dark gills scraped away
24 large spinach leaves
Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool. Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper. Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly. Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.
Serves 4
]]>1 tablespoon vegetable oil
1 medium onion, finely chopped
1 medium celery stalk, finely chopped
1 garlic clove, minced
2 cans (15-19 ounces each) white kidney beans (cannellini), rinsed and drained
1 can (13 3/4-14 1/2 ounces) chicken broth
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon dried thyme leaves
10-12 ounces fresh spinach
1 tablespoon fresh lemon juice
Freshly grated Parmesan cheese, optional
In a 3-quart saucepan, heat oil over medium heat until hot. Add onion and celery and cook 5-8 minutes until tender, stirring occasionally. Add garlic, cook 30 seconds, stirring. Add beans, chicken broth, pepper, thyme and 2 cups water. Heat to boiling over high heat. Reduce heat to low, simmer, uncovered, 15 minutes.
Meanwhile, discard tough stems from spinach, thinly slice leaves. With slotted spoon, remove 2 cups bean-and-vegetable mixture from soup, set aside. In blender at low speed, with center part of cover removed to allow steam to escape, blend remaining soup in small batches until smooth. Pour soup into large bowl after each batch.
Return soup to saucepan, stir in reserved beans and vegetables. Heat to boiling over high heat, stirring occasionally. Stir in spinach and cook 1 minute or until wilted. Stir in lemon juice and remove from heat. Serve with Parmesan cheese, if you like.
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