Life as a Dill

Summer Quinoa Salad

Enjoyed this improvised, last-minute salad during a picnic yesterday using only items that I had available in my kitchen.  The result?  A delightful, protein-rich meal that I’m documenting here for future use!

Summer Quinoa Salad

Salad:
1 c dry quinoa, cooked according to package directions
1 can chickpeas, rinsed and drained
1 carrot, thinly sliced
3 radishes, thinly sliced
1 ripe avocado
1 handful arugula
Handful of toasted chopped pecans
2 T chopped parsley

Lemon Vinaigrette:
Juice of one large lemon
¼ c olive oil
Salt and pepper

Cook quinoa; cool to room temperature.  Prepare vinaigrette by whisking ingredients together.  Throw avocado pieces into the vinaigrette to coat, then mix into the remaining ingredients. 

Mushroom, Onion, Roasted Red Pepper, and Goat Cheese Quesadilla

It’s no secret that I’m a goat cheese enthusiast.  If I see it as an ingredient on a menu item, it’s likely that I’ll be ordering that dish.  This simple quesadilla contains other favorite ingredients of mine, which all result in a very blissful meal.

Mushroom, Onion, Roasted Red Pepper, and Goat Cheese Quesadilla

one flour tortilla
olive oil
handful of sliced onions
handful of sliced mushrooms
handful of roasted red pepper slices
crumbled goat cheese
salt & pepper
sour cream
chopped scallions

Add 1 T olive oil to a skillet and heat over medium high.  Add onions and mushrooms and cook 5-10 minutes, turning heat down to medium once heated through.  Add salt and pepper to taste.

Meanwhile, heat a bit of olive oil (1-2 t) over medium high heat in a nonstick skillet.  Add tortilla and pan fry until browned.  Fill tortilla with onions, mushrooms, roasted red pepper, and goat cheese, then fold over.  Top with sour cream and scallions.

Farmers Market Salad

Finnian and I made a trip to the farm this morning for some fresh, organic produce.  Figuring out lunch was then a cinch.  Peppery arugula, crisp radishes, sweet strawberries, and tangy goat cheese are the stars of this simple and nourishing salad for one.

Farmers Market Salad

2 generous handfuls arugula
3 strawberries, quartered
3 radishes, thinly sliced
1 small carrot, thinly sliced
1 thin slice of red onion
crumbled goat cheese

dressing:

almost 1 T olive oil
splash of sherry vinegar (~1 t)
pea-sized amount of Dijon mustard
salt and freshly ground pepper, to taste

Whisk dressing ingredients together, then toss with veggies and top with goat cheese.  Enjoy!

Green Tea-Tangerine Salmon

Hannaford Fresh │ March/April 2011

A speedy, tasty, healthy, and satisfying meal.  Love the vibrant flavor that fresh citrus zests give to dishes.

Green Tea-Tangerine Salmon

2 ½ cups water
2 green tea bags
zest of one tangerine, divided in half
1 T fresh grated ginger
1 ½ t whole peppercorns
2 center-cut salmon portions
1 t sesame oil
5 oz. baby spinach
1 clove garlic, minced
zest of ½ lemon
salt and freshly ground pepper, to taste

In a large pot, bring water just to a simmer over high heat.  Remove from heat and add tea, ½ of the tangerine zest, ginger, and peppercorns.  Let tea steep for 10 minutes, then remove teabags and discard.

Place salmon in tea broth and bring to a very slight simmer over medium-high heat.  Adjust heat as needed during cooking to maintain only a mild simmer.  Cook for about 8 minutes, or until salmon is opaque and flaky.  If liquid does not cover the fish, turn after 4 minutes.

While salmon cooks, heat sesame oil in a large nonstick skillet over medium heat.  Place 1 package spinach, garlic, and lemon zest in the skillet, tossing to coat with oil.  Cook until spinach is just wilted, about 2 minutes.

To serve, divide spinach among 2 plates.  Top with salmon and garnish fish with remaining tangerine zest, salt, and pepper.  Serve immediately.

Simple Roast Chicken

Thomas Keller

One whole chicken (3-4 lb.)
Kosher salt and freshly ground black pepper

Preheat the oven to 450°F. Rinse the chicken, and then dry it very well with paper towels, inside and out.

Salt and pepper the cavity, then truss the bird.  Next salt the chicken by raining the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon).

Place the chicken in a roasting pan and, when the oven is up to temperature, put the chicken in the oven.  Roast it until the internal temperature is 180 degrees, about 50 to 60 minutes. Remove from the oven and let rest several minutes before carving.

Crispy Black Bean Cakes

Adapted from Food and Wine

1 tablespoon vegetable oil, plus more for frying
1 small onion, diced small
1 large garlic clove, minced
Almost ½ teaspoon ground cumin
1/8 teaspoon cayenne
One 15-ounce cans black beans, drained
¾ cup panko
Kosher salt and freshly ground pepper
1/4 cup all-purpose flour
1 large egg, beaten
Sour cream, avocado, scallions and lime wedges, for serving

In a medium skillet, heat the tablespoon of vegetable oil. Add the onion and garlic and cook over moderate heat just until softened, about 3 minutes. Add the cumin and cayenne and cook until fragrant, about 1 minute. Scrape the onion mixture into the bowl of a food processor. Add beans and pulse until the mixture is finely chopped but not smooth. Scrape the mixture into a medium bowl. Mix in ¼ cup of the panko and season with salt and pepper. Form the mixture into six 1/4-cup patties, about 1/2 inch thick.

Put the flour, beaten eggs and the remaining panko into 3 shallow bowls. Dust each black bean cake with the flour, tapping off the excess. Dip the cakes in the egg and then in the panko.

In a very large skillet, heat 1/8 inch of oil until shimmering. Add the cakes and fry over moderate heat until golden brown, 2-3 minutes per side. Drain on paper towels. Serve the black bean cakes with sour cream, avocado, scallions and lime wedges.

Sweet-Spicy Glazed Salmon

From Cooking Light

 

1 ½ T dark brown sugar

1 ½ t low-sodium soy sauce

2 t Chinese-style hot mustard

½ t rice vinegar

2 center cut salmon portions

Cooking spray

1/8 t salt

1/8 t salt freshly ground black pepper

 

 

Preheat oven to 425°.

 

Combine first 4 ingredients in a saucepan; bring to a boil. Remove from heat.  Place fish on a foil-lined jelly roll pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425° for 12 minutes. Remove from oven.

 

Preheat broiler.  Brush sugar mixture evenly over salmon; broil 3 inches from heat 3 minutes or until fish flakes easily when tested with a fork. 

Tri-Colore Orzo Pasta Salad

Adapted from A Dash of Sass

 

1 pound orzo
3 T extra-virgin olive oil, plus 1/4 cup
2 c fresh arugula
¾ c crumbled goat cheese

1 c dried cranberries
½ c toasted pine nuts
3-4 T lemon juice
1 ½ t salt
1 t freshly ground black pepper

 

 

Fill a large pot with salted water. Bring to a boil. Add the pasta and cook until tender, approximately 8-10 minutes, stirring occasionally.

 

Drain the pasta and spread over a large rimmed baking sheet. Drizzle with 3 tablespoons of olive oil and stir to combine. Let cool.

 

In a large bowl, add the pasta and all remaining ingredients. Gently stir to combine. Serve cold or at room temperature.

Lemon-Rosemary Quinoa Pilaf

Adapted slightly from Hannaford Fresh | May/June 2010

 

2 c water

1 c quinoa

2 t olive oil

1 bunch scallions

1 red bell pepper

½ lb asparagus

½ t minced garlic

¼ t salt

¼ t freshly ground black pepper

1 t chopped fresh rosemary

1 15 oz can chickpeas, rinsed and drained

1 lemon

½ c sliced almonds

 

Place water and quinoa in a medium saucepan. Bring to a boil over high heat, then lower heat to maintain a simmer. Cover and cook until all the water is absorbed, about 10 to 12 minutes.

 

While quinoa cooks, prepare the vegetables. Heat oil in a large nonstick skillet over medium-high heat.

 

Thinly slice scallions (including white part) and add to the pan, stirring slightly. Dice the bell pepper in 1/4-inch pieces, add to the pan, and stir to mix.  Break off woody asparagus ends and discard; chop stalks into 1-inch lengths. Add to the bell pepper, stirring to mix. Add garlic, salt, pepper, and rosemary and stir to mix.

 

Add chickpeas to the pan. Lower heat to medium and continue to sauté.

 

Check the quinoa. When most of the water is absorbed, stir to fluff it slightly. Remove from heat and grate the zest from the lemon into the quinoa. Stir to mix, and then add quinoa to the pan of vegetables. Squeeze the juice from the lemon; there should be about 3 Tbsp. of juice. Add to the pan, stirring to distribute. Stir in almonds.

 

Serve hot, room temperature, or cold. 

Brown Rice, Corn, and Fruit Salad

 

1 c cooked brown rice
3 ears corn on the cob, cooked
1 1/2 c toasted almonds, chopped 
2 c frozen peas, thawed
2 ripe peaches or pears, peeled and cut into small pieces
1/2 c (or more) diced red onion
1/2 c chopped cilantro
1/2 c reduced fat Catalina dressing

 

Mix everything together and chill for several hours before serving.