Asian Fruity Fish Salad

We start with two salmon fillets on a foil-lined pan, topped with a few shakes of extra virgin olive oil, lemon juice and fish oil, with ground garlic, ground ginger, and a fresh grind of black pepper and sea salt. These bake at 350 while we get the rest of the salad ready.

Next, we saute a handful of raw peeled shrimp with fresh minced garlic, fresh minced organic ginger, and mandarin orange juice along with a few slices. This boils until the sauce is thick and the shrimp is pink. We strain out the shrimp and let them cool, adding the liquid mash to the top of the salmon baking in the oven.

The salad is a simple shred of organic green chard topped with: sliced organic celery, sunflower seeds, fresh minced organic ginger, raspberries, blackberries, and mandarin oranges:

Asian Fruity  Fish Salad with berries

It’s topped off with shrimp, a slab of saucy salmon, and a shake of rice wine vinegar to become Asian Fruity Fish Salad:

With (and before, and after) the meal, we shared a bottle of Zin Your Face wine. Of course, a white probably would have been more appropriate, but with an evening rain storm rolling in and Nightmare on Elm Street playing on TV, it felt more like a red wine night. A raspberry-colored wine with a plummy, nutty scent, it comes in jammy and finishes off with spicy tannins and tobacco. Like any good and dangerous wine, it gets tastier the more you drink.

Chicken Pear Protein Salad

The latest healthy meal in my recent kick was inspired by, well, the ingredients in the fridge that needed to be used up. When you stock your fridge with fruits and veggies, you get salads packed with anti-oxidants, protein and – most importantly – variety from boring ol’ greens.
You get something like:
Chicken Pear Protein Salad
chicken pear protein salad recipe
  • We start with the leftover Mango Salsa¬†from the Meal of Mangoes, and add a heavy sprinkle of sunflower seeds, chia seeds and hemp seeds. This goes into half of a red, round bowl.
  • Into the other half of the bowl goes a leafy mix of spinach and kale, both organic, of course.
  • Meanwhile, the chicken breast left over from Enchilada Night grills on the Foreman. Then, sliced, it tops the salad.
  • Meanwhile, one sliced pear with a handful of dried cranberries saute in the skillet with olive oil, balsamic vinegar and wasabi powder. The fruit, along with any remaining ‘warm dressing,’ then top the chicken atop the salad.
  • For a final touch, some sliced scallions top the pears atop the chicken atop the salad. Ta-da.
Of course, variety is the key to any tolerable salad IMHO: fruits and veggies, nuts and berries, greens and reds and yellows. And here, even the cold crunch of chilled veggies contrasts with the warm tenderness of the pears and chicken for a variety of textures and temperatures that almost makes me forget I’m eating a salad at all – and, to me, that’s a good salad.

Meal of Mangoes

The Appetizer:
(Or, since it came several hours before the rest of the meal, I guess it was practically lunch)
Caprese Salad, featuring fresh sliced mozzarella, homegrown basil
and heirloom tomato, topped with a balsamic reduction.
 easy caprese salad with tomato, mozzarella and basil
Mango Meal:
Yogurt-Crusted Pork Loin with Mango Salsa
Wilted Rainbow Chard with Red Winter Wheat Berries
Coconut Mango Curry SoupYogurt-Crusted Pork Loin with Mango Salsa Wilted Rainbow Chard with Red Winter Wheat Berries Coconut Mango Curry Soup Recipe
Recipes coming…as soon as I remember where I misplaced them…

 

Peach Caprese

With my bountiful tomato harvest, I need to expand my palate beyond the basic Caprese.

Feeling a little fruity, I came up with this Peace Caprese (or “Capreachy”) Salad:
1/2 peach, peeled and cubed
6-8 cherry tomatoes, halved
3-4 mini balls of fresh mozzarella, halved
2 tsp extra virgin olive oil
1 tsp lemon juice
garlic salt and fresh ground pepper

Toss ingredients together.

The Tomato Harvest



Since I transported my tomatoes outdoors, they’ve been taking off like a backyard jungle. I’ve gone on several maintenance missions to tie up the stalks that sagged with the weight of rows of green balls.

When I finally went out to peek behind the leaves, I had dozens of ripe red cherry-sized — and thus named — tomatoes. Ah, I thought, the harvest has come.

I had stocked up on fresh mozzarella, basil and olive oil in anticipation. So as soon as the tomatoes took a bath, my salad had started to take shape.

Easy Caprese Mini Salad:

Cut 1/2-inch squares of fresh mozzarella cheese. Slice cherry tomatoes in half. Tear up several basil leafs. Toss all ingredients together with olive oil, garlic salt and fresh pepper – and a splash of lemon juice, if desired.

With the bigger tomatoes from Jason’s garden, I’ve been making a fancier restaurant version of this:

Easy Stacked Caprese Salad:

You can buy balls of fresh mozz pre-sliced. Layer a thick slab of that on a slice of tomato. Top that with a full leaf of basil. Drizzle olive oil and sprinkle garlic salt and freshly ground pepper.

This is what summer tastes like.