Pan-Roasted Asparagus over Brown Rice Noodles
Kalamata Olives, Balsamic Reduction, Shaved Parmesan
Organic brown rice noodles make this a fabulous gluten-free meal. Or omit the noodles and serve this asparagus as a low-carb side dish. Either way, French Master Chef Alain Ducasse’s recipe for “Roasted Asparagus with Black Olives” is a springtime winner. It’s the genius combination of just a few choice ingredients, it shines in its simplicity: Asparagus, Olive Oil, Balsamic Vinegar, Olives, Parmesan.
In his snappy cookbook, Nature, Ducasse shares “simple, healthy, and good” recipes featuring plenty of fruit and vegetables, grains with a little meat or fish, all cooked in olive oil. The Chef admonishes us, “You can’t cook well without good ingredients.” To that end, make sure to choose the freshest asparagus, high quality olive oil and balsamic vinegar, and authentic Parmesan for this recipe.
Pan-Roasted Asparagus over Rice Noodles Recipe
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Marinated Purple & White Cauliflower Salad
Roasted Red Bell Pepper, Kalamata Olive, Scallion
Olive Oil, Lemon, Oregano, Parsley
I asked the florist to make 8 petite arrangements for my Thanksgiving table. This year in softer hues ~ focusing on green, yellow, brown and pink. For no other reason than I wanted a change from bright orange & red, and I happened to have candles in those colors. They were just delightful! And in looking through my holiday photos, the flowers looked curiously like the purple cauliflower salad…
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GRΣΣK MΣZΣ MAKΣΦVΣR
Grilled Salmon Dolmades, Pine Nut Lemon Sauce
Hello and welcome to the 5 Star Makeover Taverna, a unique virtual restaurant specializing in Greek mezes, featuring a twist on classic ingredients and recipes. My contribution to the Taverna is Grilled Salmon Dolmades with a Pine Nut Lemon Sauce. Here, grape leaves are stuffed with fresh Alaska King Salmon that has been grilled on a cedar plank, along with sticky brown rice, crumbled feta, chopped kalamata olives, and fresh dill. The grape leaves are brushed with olive oil and cooked over a hot fire until the grape leaves start to crisp and char. The tangy sauce is make from pine nuts, lemon, red pepper flakes, dill, and olive oil. Grilled lemons accompany the platters.
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Warm Herbed Quinoa Cake, Kalamata Aioli
Arugula Salad with Heirloom Black Garbanzos,
Kalamata Olive, Walnut, Feta, Red Onion
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Tofu Salad à la Provençal
Heirloom Tomato, Tofu, Olive, Sweet Pepper, Scallion, Anchovy, Mitsuba
Garlicky Tamari Vinaigrette
WANTED: Colorful summer salad recipes with flair! Drab dull ordinary salads need not apply. Does your salad have what it takes? One that incorporates esoteric flavors and uses summer crops at their peak. Will it make us feel satisfied on the hottest dog days? We’re looking for salads that go well with cold-dry-pink-wine. Must be full-flavored, nothing wimpy! Willing to experiment. Unlimited opportunity. Apply soon, before summer passes us by.
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Grilled Wild-Caught Mahi Mahi
Cannellini Bean, Meyer Lemon Confit, Kalamata Olive, Italian Parsley, Scallion Salad
Hello Dads. Hello Grilled Fish. We want our beautiful grilled fish to be the star at the table. No heavy sauces, no overpowering seasonings. Light, fresh, and fabulous. Here mahi mahi filets were brushed with olive oil and seasoned with salt and pepper, then grilled over medium high heat until just cooked all the way through.
They’re served over this bright fresh salad that takes only a couple minutes to prepare. The highlight is the Meyer lemon confit which adds a deep sweet-salty-lemony component. Whole Italian parsley leaves are vibrant and intense, great paired with the creamy cannellini beans, sliced green onion, and Kalamata olives.
And Dads, we know most of you love thick juicy steaks, but perhaps you’re planning to eat a bit lighter this summer? Well, this heart-healthy, very satisfying dish is for you. Happy Father’s Day.
Continue reading “Hey Dads! The Perfect Complement To Your Grilled Fish”
Organic Baby Greens, Toasted Walnuts, Kalamata Olives, Feta
Dressed with Roasted Walnut Oil and a Splash of Red Wine Vinegar
handcrafts this Roasted Walnut Oil in California strictly following the 150-year-old traditional methods of its French sister oil mill. It is slowly roasted, expeller-pressed and lightly filtered.
I have to admit I was in an oil rut. Olive oil will still remain number one in my kitchen, but this flavorful roasted oil is exceptional in salads and I also look forward to using it in pasta dishes as well. I plan to try their Roasted Pistachio and Toasted Pumpkin Seed oils, too.
How do you like my fabulous new platter?
It is Mikasa China, Venice Pattern, Made in Japan.
I especially like the way the food reflects off the black rim.