July 12, 2013 § 35 Comments
I found fresh wild caught flounder at the market the other day. My plan was to go home and make tacos. I knew I wanted something lightly spiced with garlic and herbs. What I didn’t expect was the flavor and texture of this fish to be astoundingly delightful. Once I tried a taste I knew this would be a great fish for salad and I gave up on the taco idea.
I dusted the flounder lightly with flour, added a little salt and pepper and pan cooked it in hot olive oil. Once the flounder was cooked, using the same pan, I added chopped garlic, cilantro, a squeeze of lemon juice and a sprinkling of pimentón de la vera (sweet smoked paprika). Topping the flounder with these crispy spicy bits was simply delectable.
The flounder was served on a bed of mixed wild greens, topped with grated purple cabbage, tzatziki, cilantro sprigs and a few lime slices. I made the tzatziki before starting the fish. I highly recommend using this in place of a salad dressing.
I n g r e d i e n t s
- 1.5 pound fresh wild caught flounder filets
- 4-5 tablespoons olive oil
- 1/4 cup flour
- salt and pepper
- 3 garlic cloves, chopped
- 1/2 cup cilantro, coarsely chopped
- juice of 1/2 lemon
- 1 teaspoon sweet smoked paprika (or to taste)
- three handfuls of mixed wild greens
- 1/2 cup grated purple cabbage for serving
- a few springs of cilantro for serving
- lime slices for serving
Wash the flounder and pat it dry with paper towels. Set a large skillet over medium high heat and add 3 tablespoons of olive oil. Dust both sides with flour. Set the fish in the skillet, sprinkle with salt and pepper and cook for 3-5 minutes until golden. Turn the fish and sprinkle the other side with salt and pepper. Continue to cook until golden and crisp around the edges. Remove the fish from the pan to clean paper towels. Turn the heat to low and add cilantro and garlic to the skillet. Mix around and when it has become aromatic add the lemon juice and allow it to bubble a little. Sprinkle the smoked paprika, move around with a spatula until well combined and a bit crispy. Turn off heat.
Plate each serving. First a handful of mixed greens, fish, crispy/spicy bits, a little grated purple cabbage, tzaziki, cilantro sprig and a few lime slices.
June 19, 2013 § 31 Comments
I made cole slaw twice this week. I love the creamy dressing and the crispiness of the cabbage. So fresh and raw. The first time I made it I followed a recipe from WILL DO THE DISHES blog. It was a fantastic recipe and if you haven’t yet, you must go visit this wonderful blog.
Today I am posting the second cole slaw I made. WILL DO THE DISHES cole slaw was to “write home about” so I decided to make a second batch. I remembered we had a little leftover shredded beetroot salad in the refrigerator. I tossed it in and was so pleased with the resulting pink hue! The beetroot salad was already lightly dressed with a balsamic vinaigrette and contained sunflower seeds. A nice fresh slaw to place on the side with your barbecue chicken and potato salad.
I n g r e d i e n t s
- 1/2 head green cabbage, shredded
- 1/2 head purple cabbage, shredded
- 1 large beet root, shredded
- 4 green onions, chopped
- 1 large carrot, julienned
- 1/2 cup chopped fresh parsley leaves
- 1 cup mayonnaise
- 1 tablespoon dijon
- 1 teaspoon coarsely ground black pepper
- 2 tablespoons sugar
- 2 tablespoon red wine vinegar
- 1/4 cup sesame seeds, toasted
M e t h o d
Shred, chop and julienne your vegetables and place in a large bowl and mix well with your hands. In a medium size bowl mix together parsley, mayonnaise, dijon, black pepper, sugar and vinegar and set aside. Place sunflower seeds in a non stick skillet over medium high heat, shake the pan occasionally to toast both sides. Remove from heat and allow to cool.
Combine the dressing with the vegetables and mix well. Add the sunflower seed and continue to toss until well combined. Chill before serving.
Serves 4-6 as a grilling side dish
May 6, 2013 § 16 Comments
Here is a very nice salad recipe I think you will enjoy. This tangy dressing was a satisfying alternative to my usual “go to” olive oil and balsamic blend. I think any seed or nut would work well as long as they are roasted and salted first. I had both sunflower seeds and pine nuts in my cache, so I chose sunflower seeds. I kept imagining pumpkin seeds would have been perfect, roasted and salted.
served with a nice glass of dry rose”…
- 3 large handfuls of spring greens….I used arugula
- 1 cup sunflower seeds
- sea salt
- olive oil for coating
- 4 eggs
- 4 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 2 teaspoons dijon mustard
- sea salt / pepper
Heat oven to 400°. Line a baking sheet with parchment paper and scatter your seeds, season with salt and pepper and drizzle with olive oil, scrape around with a spatula until well coated. Roast for 15-20 minutes until golden brown. Remove from oven and let them cool.
Make your dressing by whisking all the ingredients together in a small bowl.
Divide your salad greens among serving plates, top with seeds and drizzle dressing over each.
Heat 1-2 tablespoons olive oil over a medium heat in a non-stick skillet. Fry your eggs according to your preference.
Top each plate with a fried egg and serve with dressing on the side.
April 20, 2013 § 12 Comments
As a final post of my juice cleanse I am putting up one more raw food idea. This particular juice fast was different from any other cleanse I have experienced. It was remarkably easy. The detox symptoms were unusually mild. My challenges were cravings, wanting to “crunch” and “chew” food, and a dull headache for a full day. The spicy food craving was simple to resolve. We just added chili’s and garlic to the juicer. Then this cheese craving came over me. I love sheep cheese and I wanted a good pecorino! Juicing for detox requires willpower, especially when you love to cook and eat! Let us not underestimate the emotions we have attached to food. I understand our need to acquire, prepare, smell, taste and chew food goes far beyond our basic demand of nourishment. I recognize how eating is such a big part of my life. However, after 8 days of fresh pressed homemade organic fruit and vegetable juice and 5 more days of rice, quinoa, nuts and raw produce, I feel rejuvenated, my mind is clear, and my jeans fit better!! And, I am ready to start cooking again!
Here is a simple spicy salad. We call it “salsa salad” because it is the same ingredients we toss in the food processor when we make salsa (except we leave out the cucumbers when we make salsa). This would be delicious served on rice. We did not add any fat or seasonings. I think some olive oil, salt and maybe a sprinkle of cumin and chili powder would be nice.
- 2 large tomatoes, diced
- 1 large or 2 small avocados, diced
- 1/2 cucumber, diced
- 1/2 large or 1 small jalapeño, chopped
- handful cilantro, finely chopped
- 1 clove garlic, finely chopped
- juice of 1 lime
Combine all ingredients in a large bowl and toss.
Lightly serves 2.
April 9, 2013 § 4 Comments
Dandelion greens are a bit controversial around here. I guess it takes an acquired palette to enjoy them. I really enjoy them, others, maybe not. Dandelion greens are bitter. Every time I eat them I feel I am eating something really good for me. I noticed these purple stemmed dandelion greens at the market the other day. I was already inspired because I had just discovered a lovely blog, irenasdots, and found this recipe. I thought I should cook them according to Irena’s recipe. Once I brought the greens home I realized I forgot potatoes! Rather than run back out to the market I decided to use another method. The first time I had dandelion greens was in San Francisco and this is how it was prepared. Simply steamed, with a lemony garlic dressing. I do plan on revisiting the idea of the recipe with potatoes and boiled eggs…
What you will need:
- large bunch of dandelion greens, rinsed well
- 1/2 lemon
- 2 garlic cloves, minced
- 3 tablespoons olive oil
Prepare lemon dressing. In a small bowl whisk together lemon juice, minced garlic, olive oil and a sprinkle of salt.
Place 1/8 cup water and dandelions greens in a large skillet. Cover and bring to a boil for 2 minutes. Drain. Transfer to a serving dish.
Drizzle lemon dressing on top and serve.
bitterly serves 4
March 17, 2013 § 3 Comments
Serve this salad next time you make a steak. It’s perfect. I buy baby arugula in the little clear box, already cleaned and ready to eat. You can either use a sweet yellow or red onion. And always use freshly grated parmesan cheese!
What you will need for this dish:
- 2 big handfuls of arugula
- two tablespoons pine nuts
- 1/4 red or sweet yellow onion, sliced very thin
- 1/4 cup olive oil
- good sprinkling freshly grated or shaved parmesan cheese
- pinch salt
Using a non stick skillet on medium high heat, toast the pine nuts. Give the skillet an occasional shake to brown all sides. Remove from heat and let cool.
Place the arugula in a large salad serving bowl. Spread the onion on top. Next sprinkle the pine nuts and a generous amount of grated or shaved parmesan. When you are ready to sit down, drizzle the olive oil on top, salt a little and toss well.