Chicken Balls

Makes about 20 balls. 

This recipe involves an unusual combination of ingredients and spices. The meat balls are baked, not sautéed. They are delicious at room temperature. I serve them as a snack, with cocktails or any which way. 

INGREDIENTS:

• 1 cup tightly packed cilantro leaves

• ¾ cup roasted unsalted cashews

• 3 tablespoons extra-virgin olive oil

• 1½ teaspoons garam masala

• 1 pound ground chicken, a blend of light and dark

• Grated zest of 1 lime

• 1 teaspoon Kosher salt

• 1 teaspoon freshly ground black pepper

PREPARATION:

• Preheat the oven to 450F.

• Line a large baking sheet with parchment paper.   

• Place cilantro leaves, cashews, 1 tablespoon olive oil, garam masala, lime zest, salt and pepper into a food processor. Process coarsely, then transfer to a medium bowl. Add the ground chicken and combine very well. Season to taste.   

• Form into 1½ inch balls and place on parchment paper.  It is easier to use an ice cream scooper, I recommend size No 50.  Brush generously with the 2 tablespoons oil and bake until well browned, about 15 minutes. The underside should be brown.

Oven Chickpeas

Makes 6 main course servings. 

This slow cooking process brings out the rich flavor of the all the ingredients as they are absorbed. I like to serve this dish on a bed of dressed baby greens with cubed feta.

INGREDIENTS:

• 1 pound dried chickpeas

• 8 medium shallots, peeled, halved

• 8 garlic cloves, peeled,

• 4 bay leaves

• ¼ cup extra-virgin olive oil

• 1 teaspoon kosher salt

• Freshly ground black pepper

• 1/3 cup lemon juice, approx

• 8 ounces feta, cubed

PREPARATION:

1. Place the chickpeas in a large bowl. Cover with cold water and leave overnight to soak.   

2. Preheat the oven to 350F. 

3. Place the drained soaked beans in a medium saucepan and add cold water to cover the beans by 1 inch.

4. Add the shallots, garlic, bay leaf, oil, salt and pepper.

5. Bake for about 3 hours covered; the chickpeas should be soft.  Discard the bay leaves, add the lemon juice and season to taste with lemon juice, salt and pepper. 

Meat Patties

Makes 12 patties, 4 servings. 

These nicely seasoned patties are a welcome change from hamburgers.  I serve them with rice noodles. You can also serve them with warmed pita, sliced onions and coarsely chopped tomatoes.

INGREDIENTS:

• ½ cup pine nuts

• 1 cup tightly packed flat leaf parsley, plus some for garnish

• 2 shallots, quartered

• 2 teaspoons ground cumin

• 3 tablespoons extra-virgin olive oil

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 1 pound ground meat, a blend of half veal and half beef ground together

PREPARATION:

In a food processor place the pine nuts, parsley, shallots, cumin, salt, pepper and 1 tablespoon oil. Pulse until coarsely chopped. Add the meat and pulse until thoroughly combined.

Form into 12 patties (about 2 tablespoons each).   

In a 12-inch nonstick skillet with a cover, heat 2 tablespoons oil and sauté the patties over medium high heat, covered, until well browned and cooked through, about 3 minutes on each side.  Serve garnished with finely chopped parsley. 

NOTE:

You may want to moisten your hands when forming the patties to minimize the sticking.

Roast Chicken with Potatoes, Shallots and Baby Carrots

Makes 4 servings. 

This recipe is an easy, convenient one pot dish.

INGREDIENTS:

• One 3 ½ pound chicken, butterflied  

• 5 tablespoons extra-virgin olive oil

• 1 lemon, cut into thin rounds

• Small bunch oregano 

• Kosher salt

• Freshly ground black pepper 

• 12 baby Yukon gold potatoes

• 8 small shallots 

• ¼ pound baby carrots

• 12 pitted green olives

Preparation:

1. Preheat the oven to 400F. 

2. Pat the chicken dry and season with salt and pepper on both sides. Place in a roasting pan skin side up and brush with 2 tablespoons olive oil.    

3. Place the lemon slices and the oregano under the chicken.  

4. Rinse and dry the potatoes. Peel the shallots.

5. Place the potatoes, shallots, carrots and olives in a bowl, toss with 3 tablespoons olive oil and season with salt and pepper.    

6. Scatter the vegetables around the chicken and roast for about 1 hour. The juices running from the leg joints should be clear. From time to time stir the vegetables.   

7. Serve with the vegetables and accumulated juice.

Sweet Potato Chili

2-4 servings. 

This is a family friendly, winter one pot dinner which you can serve with brown rice.

Wonderful for the times when you need a quick and easy bowl of something nutritious. It also freezes well.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil

• 3 scallions

• 2 medium sweet potatoes

• 1 yellow bell pepper

• ½ teaspoons chili powder

• One, 15.5 ounce can kidney beans, drained

• 1 ½ cups chopped tomatoes (See Note)

• Kosher salt

• Freshly ground black pepper

• Cilantro as a garnish, optional

PREPARATION:

1. Cut the scallions including most of the green parts into thick pieces.

2. Peel the potatoes and cut into cubes

3. Seed the pepper and cube as well.  

4. Heat the oil in a medium saucepan. Add the scallions, potatoes, pepper and chili powder. Sauté for a few minutes. Add the kidney beans and the tomatoes. Bring to a boil, reduce the heat, cover, and simmer for about 35 minutes or until the sweet potatoes are soft. Stir from time to time.

5. Season to taste with chili powder, salt and pepper.

NOTE:

I like using Pomi chopped tomatoes, which come in 26.46 ounce cartons. Leftovers can be frozen.

Lemon Sole with Avocado and Lime

Makes 2 servings. 

This is a flavorful, attractive and nutritious dish which is suitable to any season.

fish INGREDIENTS:

• 2 skinless lemon sole fillets, about 6 ounces each

• Kosher salt

• Freshly ground black pepper

AVOCADO PUREE:

• 1 ½ tablespoons unsalted butter, melted

• 3 tablespoons lime juice

• 1 SMALL ripe avocado.

• Zest of 1 lime

• ½ cup tightly packed flat leaf parsley

• ½ cup cilantro leaves

• 1 teaspoon Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 500F. 

2. Pat dry fillets with paper towels, place on a piece of wax paper and season lightly with salt and pepper. 

3. Reserve half the melted butter and half of the lime juice in a small dish. Add the avocado and mash with a fork to a paste. Add the lime zest, parsley, cilantro, salt and pepper. Season to taste.   

4. Divide the puree equally and place in the center of the darker side of the fillet. Fold the thinner end towards the center, so it covers about half of the fillet; fold the other end on top to form a neat three layered “packet.” 

5. Place the packets with the folded side on the bottom in an ovenproof dish, pour over the reserved butter/ lime juice. Cover the dish with heavy foil and bake for 20-25 minutes. The fish should turn opaque.  

6. To serve, spoon the accumulated juice over the fillets.  

NOTE:

The entire dish can be prepared several hours in advance and refrigerated. Before baking, bring it back to room temperature.

Baked Branzino Fillets

Makes 2 servings. 

Easy, quick and nutritious.

INGREDIENTS:

• 2 skinless Branzino fillets, about 6 ounces each

• Kosher salt

• Freshly ground black pepper 

COATING:

• ½ cup loosely packed flat leaf parsley

• 4 halves sun dried tomatoes packed in oil

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons lemon juice

PREPARATION:

1. Preheat oven to 450F.

2. Pat fish dry with paper towels and season with salt and pepper on both sides.

3. Place in an oven proof dish.  

4. Chop the coating ingredients coarsely, combine well in a bowl, and spread on top of the fillets.

5. Bake for 8 minutes or until the fish has just turned opaque.

Cold Oven Roast Chicken

Makes 4 servings. 

I must confess that when I first heard of this recipe, I was intrigued and quite skeptical. I have since made it several times and marvel how easy, tasty and moist the chicken is.

INGREDIENTS:

• 8 boneless organic chicken thighs with skin, each portion about 6 ounces (See Note)

• 2 tablespoons extra-virgin olive oil

• 1 head garlic, cloves separated, peeled

• 1 bunch thyme

• Lemon peel from one lemon cut into thin strips (See Note)

• Kosher salt

• Freshly ground black pepper.

• Juice of 1 ½ lemons

PREPARATION:

1. Choose a heavy pot, such as cast iron with a lid and large enough to fit the chicken with room in between the pieces. Coat the bottom with olive oil and add garlic, thyme and lemon peel.  

2. Pat the chicken dry and season with salt and pepper. Place the chicken on top, skin side up. Pour the lemon juice over the chicken and cover the pot.   

3. Place the pot into the cold oven, set the temperature to 450F and cook the chicken for 30 minutes. Remove the lid and continue cooking until the skin is golden and crisped, 15 -20 minutes.

NOTE:

Organic chicken thighs tend to be small, therefore in order to get 6 ounces boned portions per person, I use 2 thighs.

To cut the lemon peel, I use a lemon peeler and then I cut the peel into very thin strips. 

Serve the chicken with spoonfuls of pan juices and garlic.

Snapper with Olive Topping

Makes 4 servings.

This main course fish dish is simple, easy and tasty.

INGREDIENTS:

• 4 skinless snapper fillets, about 6 ounces each

• Kosher salt

• Freshly ground black pepper

• 3 tablespoons extra-virgin olive oil

• 3 tablespoons lime juice

TOPPING:

• 4 sundried tomato halves packed in oil, cut into thin strips

• ¾ cup mixed pitted olives, cut into small pieces

PREPARATION:

1. Preheat the broiler.

2. Pat the fish dry with paper towels and season lightly with salt and pepper on both sides.

3. Place the fish on a foil lined broiling pan and sprinkle with the oil and lime juice.

4. Broil very close to the heat source for about 6 minutes, without turning, or until the inside is opaque.

5. Keep the TOPPING warm in a small skillet and scatter over the fish.

Chicken in Tomato Sauce

Makes 4 servings.

Flavorful, easy to prepare and nutritious, this dish improves with time and is good reheated.

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil
• 8 boneless, skinless organic chicken thighs, each portion about 6 ounces (See Note)
• Kosher salt
• Freshly ground black pepper.
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• One 14.5 ounce can crushed tomatoes
• 8 sun dried tomato halves packed in oil, cut into thin strips
• 2 tablespoon capers
• 1/8 teaspoon crushed red pepper
• 1 tablespoon Balsamic vinegar
• 5 oregano sprigs plus some leaves for garnish

PREPARATION:

1. Pat the chicken dry.
2. Heat 2 tablespoons olive oil in a medium saucepan, add the chicken and sauté on both sides, briefly.
3. Transfer to a dish and season with salt and pepper.
4. Heat the rest of the olive oil, in the same saucepan. Add the onion and garlic and sauté, covered, until soft, about 4 minutes.
5. Add the tomatoes, sun dried tomatoes, capers, crushed red pepper, vinegar and oregano sprigs. Place the chicken, side by side into the sauce and bring to a boil. Reduce the heat and cook gently, covered, for 15 minutes. Turn over and cook for another 15 minutes; the chicken should be tender.  
6. Discard oregano sprigs.
7. Season the sauce to taste and garnish with oregano leaves.

NOTE:

Organic chicken thighs tend to be small, therefore in order to get 6 ounces boned portions per person I use 2 thighs.

Meatballs in Tomato Sauce

Makes 4 main course servings.

This dish is well seasoned with a distinct tomato flavor. I serve it with rice, pasta or other grains. The sauce as well as the meat balls can be prepared ahead of time and freeze well.

INGREDIENTS FOR THE TOMATO SAUCE:

• 3 tablespoons extra-virgin olive oil

• 1 onion, finely chopped,

• 4 garlic cloves, finely chopped

• 0ne 14.5 ounce can crushed tomatoes

• ¼ teaspoon crushed red pepper

• 4 sun dried tomato halves packed in oil, cut into thin strips

• ½ cup dry red wine

• 1 cup tightly packed basil leaves, torn into small pieces.

• Kosher salt

• Freshly ground black pepper

INGREDIENTS FOR THE MEAT BALLS:

• 1 pound chopped meat; a blend of ½ pound veal and ½ pound beef

• ¼ cup panko

• 1 cup loosely packed flat-leaf parsley, coarsely chopped

• Kosher salt

• Freshly ground black pepper

• 3 tablespoons extra virgin olive oil

TO MAKE THE SAUCE:

1. Heat the oil in a medium saucepan.

2. Add the onion and garlic and sauté over low heat until soft, about 5 minutes.

3. Add all the remaining ingredients, bring to a boil, lower the heat and cook, covered, for about 20 minutes. Season to taste with salt, pepper and crushed red pepper.

TO MAKE THE MEAT BALLS:

1. Line a cookie sheet with wax paper and set aside.

2. Place the meat in a bowl along with the panko, parsley, salt and pepper. Mix very well with your hands, take your time.  Season to taste with salt and pepper.

3. Roll the meat into walnut size balls, or you can use the smallest ice cream scooper to form the balls.

4. Place on the cookie sheet.

5. Heat the oil in a large, heavy skillet and sauté the balls briefly turning them with a spoon. They will be lightly seared. When brown, drop them into the simmering sauce and cook for 20 minutes, covered. 

6. Season to taste.

Chicken with Shiitake Mushroom

Makes 4 servings.                  

Tasty, easy to prepare with a depth of flavor, this chicken recipe is a nice oven to table dish that can be served with rice, and many vegetables including steamed sugar snap peas, snow peas, or stir fried bok choy.  

INGREDIENTS:

• 8 boneless, skinless, organic chicken thighs, about 6 ounces each (See Note)
• 3 garlic cloves, finely chopped
• 1 inch piece ginger, peeled, finely chopped
• 2 tablespoons vegetable oil
• 3 tablespoons low- sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon mirin (Japanese sweet rice wine)
• 3 scallions including green parts, cut into thick rounds
• 8 shiitake mushrooms
• Kosher salt
• Freshly ground black pepper

GARNISH:

• ½ cup tightly packed flat leaf parsley, coarsely chopped

PREPARATION:

1. Preheat the oven to 400F.
2. Pat chicken dry with paper towel and season lightly on both sides with salt and pepper. Place skin side down (even though there is no skin) in an ovenproof dish (about 9 by 9 inches).   
3. In a small dish combine the garlic, ginger, oil, soy sauce, sesame oil and mirin. Spoon over the chicken and scatter the scallions.
4. Discard mushroom stems and wipe the caps with a damp paper towel. Quarter the caps and season lightly with salt and pepper.  Scatter over the chicken.  Cover dish with heavy foil and bake for 35 minutes.
5. Uncover, turn the chicken over and bake for another 20 minutes or until the chicken is tender. Serve with accumulated juices, and garnish with parsley.

NOTE:

Organic chickens tend to be small, therefore in order to get the 6 ounce boned portions per person I use 2 thighs.

Mushroom Frittata

Makes 8 first course servings or 4 luncheon servings.

This is a fall and winter dish when wild mushrooms are in season.  To further enhance the mushroom flavor I add dried porcini mushrooms. I serve the frittata warm or at room temperature with a variety of greens dressed with truffle oil and salt.

INGREDIENTS:

• ¾ ounce dried porcini mushrooms (See Note)

• ¾ cup boiling water

• ¾ pound pound wild assorted mushrooms; shiitake, porcini, oyster, cremini

• 5 tablespoons extra-virgin olive oil

• 2 large shallots, finely chopped (See Note)

• 4 garlic cloves finely chopped

• 6 large eggs, at room temperature

• 1 cup loosely packed flat leaf parsley, coarsely chopped

• Leaves from 8 full thyme sprigs

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Place the dried porcini mushrooms in a small bowl. Pour boiling water over the mushrooms, cover and let stand for 15 minutes.

2. Remove the reconstituted mushrooms and squeeze dry all the liquid back into the bowl.       

3. Place in a food processor fitted with the steel blade.

4. Wipe all the mushrooms with a damp paper towel. For the shiitakes, discard the stems and quarter.  For the rest of the mushrooms, trim the stems and quarter. Add to the food processor, in two batches, and chop coarsely. Remove to a large bowl.  

5. Heat 1 tablespoon oil in a 12 inch non- stick skillet, add the shallots and garlic, and sauté over low heat until soft. 

6. Add 2 tablespoons oil and all the mushrooms. Sauté over high heat until the mushrooms are beginning to release their juices. Cool.   

7. Whisk the eggs in a large bowl, add all the mushrooms, parsley and thyme. Season to taste.

8. Heat the remaining 2 tablespoons of oil in the skillet over medium/high heat.

9. Pour in the mushroom-egg mixture, distributing the mushrooms evenly and reduce the heat to medium.  

10. Cook the frittata, COVERED, over medium heat for about 15 minutes. The sides will be set but the top will be soft to the touch. Shake the pan once or twice.

11. To serve cut into wedges of your choice.

NOTES:

I chop shallots and garlic together in a food processor and the parsley separately.

I freeze the reconstituted mushroom liquid, which is a wonderful addition to soups, stews and even pasta.

Chicken with Rosemary and Lemon

Makes 4 servings.

This dish has a robust flavor. It can be served from oven to table, and it reheats very well. Grains are a lovely accompaniment.

INGREDIENTS:

• 8 boneless, organic chicken thighs, with skin. Each portion about 6 ounces (See Note)

• 1 lemon, rinsed, cut into 8 wedges

• ¾ cup pitted Kalamata olives, halved

• 4 tablespoons Balsamic vinegar

• 3 tablespoons extra-virgin olive oil

• Bunch of rosemary

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F. 

2. Pat dry the chicken and season  with salt and pepper on both sides. Place in an ovenproof dish that fits the chicken in a single layer, skin side down.

3. Scatter the lemon and olives on top.  Combine the vinegar and oil. Pour over the chicken and place the rosemary on top. Cover with heavy foil. and roast for 30 minutes.  

4. Uncover, turn the chicken over and roast for another 20 minutes. Chicken should be tender.

5. Serve with the accumulated juices.  

NOTES:

Organic chickens tend to be small, therefore in order to get 6 ounces boned portions per person I use 2 thighs.

Veal with Herbs

Makes 4 servings.

When there are so few ingredients called for and such a short roasting time, it is important to buy the best quality meat. I like to serve this dish at room temperature.  It’s easy to prepare and full of fresh herbs.

INGREDIENTS:

• 1½ pounds veal fillet, rack of veal boned and tied (See Note)
• 2 tablespoons extra- virgin olive oil

HERB COATING:

• 3 garlic cloves, quartered
• 3/4 cuploosely packed tarragon leaves
• 1 cup loosely packed flat leaf parsley   
• Grated lemon rind from 1 lemon
• 1½ tablespoons lemon juice
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

PREPARATION:

1. Preheat the oven to 350F.
2. Chop as finely as you can the coating ingredients. I use a food processor fitted with a steel blade, scraping the sides of the bowl. Set aside.
3. Pat dry the fillet with paper towels.
4. Heat the oil in a heavy skillet and sauté the fillet over medium- high heat turning for 10 minutes.  The meat should be brown (tongs work very well for turning the fillet)
5. Remove from the heat and season lightly with salt and pepper.
6. Coat the meat with the HERB COATING and roast for 10 minutes. Turn over and roast for another 10 minutes.
7. Remove from oven and cover with foil to cool.

TO SERVE:

Remove the strings and cut the meat into medium-thin slices.  Serve with all the skillet drippings.

NOTE:

For 1½ pounds of boned veal fillet, the butcher removed 3 ribs.

Brook Trout with Almonds

Makes 2 servings.

Trout is not a popular fish. I recently discovered it and I like its sweet taste and non-oily texture. They are very small, generally 1 pounders. I, therefore, suggest one fish per person. After filleting it renders about 6 ounces.

I like to serve it on a bed of stir-fry spinach. 

INGREDIENTS:

• Two, 1 pound trout
• 1½ tablespoons unsalted butter
• 2 tablespoons lemon juice, approx
• 2 tablespoon toasted blanched almonds, coarsely chopped
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Have the fishmonger fillet the fish and leave the skin on.
2. Rinse the fish and dry very well with paper towels.
3. Melt the butter in a large non-stick skillet and sauté the fish skin side down over high heat for 3 minutes.
4. Season with salt and pepper.
5. Flip the fish over with a spatula, season with lemon juice and scatter the almonds. 
6. Shut off the heat.
7. I like to serve this fish skin side up with the accumulated pan juices.

Red Snapper in Tomato Olive Sauce

Makes 4 servings.                                  

This red snapper dish is flavorful, easy to prepare and easy to serve-from oven to table.  The sauce can be prepared before the dish is assembled and cooked. 

INGREDIENTS:

• 4 ripe plum tomatoes
• 3 tablespoons extra-virgin olive oil
• 2 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 6 halves of sun dried tomatoes packed in oil, cut into thin strips
• 12 Kalamata olives, pitted, cut into quarters
• 1 tablespoon capers
• ½ cup loosely packed flat leaf parsley, finely chopped
• Kosher salt
• Freshly ground black pepper
• 4 skinless red snapper fillets, about 6 ounces each

PREPARATION:

1. Drop the tomatoes into boiling water, bring the water back to a boil and drain. Core the tomatoes and slip off the skin. Cut the tomatoes in half widthwise, squeeze gently to remove the seeds (some will remain), and chop coarsely.
2. Heat 2 tablespoons olive oil in a small saucepan. Add the shallots and garlic and sauté, over low heat, covered until soft, about 5 minutes. Add tomatoes, sun dried tomatoes, olives and capers. Bring to a boil, reduce the heat, cover and simmer for 5 minutes. Add parsley and season to taste with salt and pepper. Cool.
3. Preheat the oven to 450F
4. Pat fish dry with paper towel and lightly season on both sides with salt and pepper.
5. Grease, a glass or enameled lined baking dish large enough to fit the fillets in a single layer with the remaining tablespoon of olive oil. Place the fillets (what would have been skin side down) in the dish.
6. Spoon the sauce over the fish, cover the dish tightly with heavy foil, and bake in the center of the oven for 14 minutes, or until the inside of the fish is just cooked through, the fish will still continue cooking when out ofthe oven.

Chicken with Porcini Mushrooms

Makes 4 servings.                                                         

The dried porcini mushrooms and the rosemary give this simple and easy dish an unexpected complexity. I bake it in an attractive dish that can go from oven to table. 

INGREDIENTS:

• ½ ounce dried porcini mushrooms
• ½ cup boiling water
• 4 boneless, skinless chicken breasts, about 6 ounces each
• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, finely chopped
• 2 tablespoons lemon juice
• Petals from 3 rosemary sprigs, coarsely chopped plus some for garnish
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Place the porcini mushrooms into a small bowl and pour boiling water over the mushrooms. Cover and let stand for 15 minutes. Remove reconstituted mushrooms and squeeze dry all the liquid back into the bowl. Chop coarsely. Strain the mushroom liquid through a fine mesh sieve (if you do not have a fine mesh sieve, line what you have with a paper towel). 
2. Preheat the oven to 400F
3. Pat chicken dry with paper towels and season lightly on both sides with salt and pepper.
4. Place chicken in an ovenproof dish in a single layer (what would have been skin side). 
5. Combine porcini liquid, mushrooms, olive oil, garlic, lemon juice and rosemary. Spoon over the chicken and bake for 15 minutes, turn breasts over and bake for another 3 minutes, or until chicken is pale pink inside.
6. Remove from the oven and cover with foil. Let rest for a minute – the chicken will continue cooking.
7. Serve with the accumulated juices.

Marinated Salmon

Makes 6 servings.                                                                                   

I am frequently on the lookout for easy, nutritious recipes for Shabbat that can be prepared ahead of time, and this fish recipe works well. Being also conscious of calories, I have eliminated any oil from the marinade because salmon is a hearty fish. This dish pairs very well with a number of dishes that are on my website, including Cucumber Salad, Potato Salad, Cole Slaw, Tabbouleh Salad, Celery Root and Carrot Salad.

INGREDIENTS:

• 1 teaspoon extra-virgin olive oil
• 6 center-cut skinless salmon filets, about 6 ounces each
• Kosher salt
• Freshly ground black pepper

DRESSING

• ¼ cup seasoned rice vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• Freshly ground black pepper
• Leaves from 6 thyme sprigs

PREPARATION:

1. Preheat the oven to 250 F.
2. Grease a glass or enamel-lined baking dish that can hold the filets in a single layer (15x9 inches) with 1 teaspoon oil.
3. Pat the filets dry with a paper towel and season lightly on both sides with salt and pepper. Place in the dish (where the skin would have been facing down) and bake, uncovered, for 30 minutes. The fish will still be rare.
4. Remove the baking dish from the oven, cover with foil (the fish will continue cooking).
5. Let cool completely.
6. In a small bowl, whisk the vinegar, mustard, salt, and pepper. Pour over the fish and sprinkle with thyme.
7. Cover the dish with wax paper, then foil, and refrigerate without turning.
8. You can keep the fish refrigerated up to 3 to 4 days.
9. Serve at room temperature.

Quinoa with Feta

Makes 4 luncheon servings.

Nutritious, easy, simple and tasty.  What more can I say?

INGREDIENTS:

• 1 ¼ cups water
• ¼ teaspoon kosher salt
• 1 cup quinoa
• 3 tablespoons extra-virgin olive oil
• 4 ounces cherry tomatoes, halved
• 1 cup loosely packed, flat leaf parsley, coarsely chopped
• 3 scallions, including green parts thinly sliced
• ½ cup mint leaves, loosely torn
• 3 tablespoons lemon juice, approx
• Kosher salt
• Freshly ground black pepper
• ¼ pound Feta, crumbled (See Note)

PREPARATION:

1. In a small heavy covered saucepan bring to a boil over high heat the water and salt. Sprinkle over the quinoa, lower the heat, and cook covered for 13 minutes, or until all the water is absorbed. If the grains are still not tender, add 1 or 2 tablespoons hot water and continue cooking. Transfer to a large bowl, add olive oil, combine and cool.
2. Toss with the remaining ingredients and season to taste.
3. Serve topped with feta.

NOTE:

Feta comes in many strengths, from mild (which I prefer) to strong.

Before serving adjust the seasoning again.