Salmon, Classic Rice, Broccoli

Dinner 8.04.2012: Salmon, Classic Rice, Broccoli

Salmon, Classic Rice, Broccoli

Classic Rice (olive oil, diced carrots, kosher salt, long grain rice, water, frozen peas)

Broccoli (steamed broccoli)

Beurre Blanc (olive oil, minced shallot, kosher salt, white wine, cold butter, lemon juice optional)

Salmon (olive oil, fresh or frozen salmon well drained if frozen/padded dry, kosher salt, lemon pepper from TJs, lemon juice) - sear one side in a nonstick pan with a little olive oil, turn and sear second side (2-3 mins per side). Thick steaks/fillets: sear one side in pan with olive oil, turn over and roast @ 375F for 8-12 minutes. Drizzle with fresh lemon juice and fresh chopped parsley.

Prosciutto-Melon Salad

Dinner 8.04.2012: Prosciutto-Melon Salad

Prosciutto-Melon Salad

Prosciutto-Melon Salad (honeydew melon, prosciutto, fresh basil, fig-balsamic vinegar, kosher salt, olive oil)

Pasta Salad with Roasted Tomatoes and Meatballs on Arugula

Dinner 8.03.2012: Pasta Salad with Roasted Tomatoes and Meatballs on Arugula

Pasta Salad with Roasted Tomatoes and Meatballs on Arugula

Roasted Tomatoes and Red Onions (olive oil, quartered tomatoes, sliced red onion, kosher salt) - start roasting in pan and finish in 375F oven.

Pasta Salad (al-dente pasta, feta cheese, chopped black olives, basil chiffonade, arugula)

Dressing (olive oil, red wine vinegar, kosher salt, pepper, herbs de Province, Dijon mustard, honey, little water)

Meatballs (ground sirloin, Panko breadcrumbs, egg, kosher salt, pepper, Dijon mustard, dried thyme)

Let tomatoes and onions cool to room temperature. Toss with pasta, cheese, olives, and dressing. Scoop past salad on a bed of arugula; top with cooled meatballs and basil chiffonade.

Enjoy.

Pan con Tomate on Toast

Dinner 8.02.2012: Pan con Tomate on Toast

Pan con Tomate on Toast

Pan con Tomate is a very popular tapa in Spain - not on whole wheat toast obviously, but that was all I had at the time.

Pan con Tomate (tomatoes, kosher salt, olive oil, basil and mozzarella are optional) - half ripe tomatoes and use a grater to remove fresh; discarding the skin. Add a little olive oil and season to taste with kosher salt. Spread on thin toasted slices of bread.

Pork Chop with Avocado Salsa

Dinner 8.01.2012: Pork Chop with Avocado Salsa

Pork Chop with Avocado Salsa

Pork Chop (pork chop, kosher salt, paprika, chili powder, black pepper, lemon juice, little olive oil) - 'massage' spices into pork chops and let marinade for at least 30 mins. Thin chops: sear one side in pan with olive oil, turn and sear second side (2-3 mins per side). Thick chops: sear one side in pan with olive oil, turn over and roast @ 375F for 8-12 minutes.

Avocado Salsa (chopped avocado, chopped tomato, minced red onion, kosher salt, pepper, lime juice, chopped cilantro, little olive oil) - mix ingredients well and adjust seasoning.