Strawberry Spinach Salad Ingredients: Herb vinaigrette dressing: 9 tablespoons white wine vinegar 1 1/2 tbsp honey 1/2 tbsp fine sea salt 1/2 cup canola oil or olive oil 3 tbsp chopped basil 3 tbsp fresh chopped chives Salad: 1 1/2 cup quartered strawberries 1/4 cup vinaigrette dressing 1 tbsp finely chopped mint 1 (6) oz package fresh baby spinach 2 tbsp sliced almonds 1/4 tbsp black pepper Directions: Combine the first 3 ingredients in a medium bowl, slowly whisking in the oil. Stir in the basil and chives slowly. Now combine the strawberries, 1/4 vinaigrette, mint and spinach in a large bowl, toss gently to coat. Sprinkle with almonds and pepper and serve immediately. Remaining vinaigrette can be refrigerated for up to 5 days more. Enjoy <3 -------------------------------------------------------------------------------------------------------------- |
Serves
4
1. Ingredients
3/4 cup long-grain rice
1 1/2 pounds salmon fillet, skin removed, fish cut into 8 pieces
2 tablespoons soy sauce
1 tablespoon Asian sesame oil
10 cilantro stems, chopped
1 1/2 tablespoons minced fresh ginger
1 teaspoon salt
2 cups canned low-sodium chicken broth or homemade stock
4 cups water
1 cup cilantro leaves, for garnish
3 scallions including green tops, chopped
2. Cooking Directions
Bring a medium pot of salted water to a boil. Stir in the rice and boil until almost tender, about 10 minutes. Drain.
Coat the salmon with the soy sauce and sesame oil.
In a large pot, combine the cooked rice, the cilantro stems, the ginger, salt, broth, and water. Bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, for 15 minutes.
Add the salmon to the pot. Simmer, covered, until the salmon is just done, about 5 minutes. Remove the cilantro stems. Serve the soup garnished with the cilantro leaves and scallions.
4 servings
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Poblano pepper soup
- 2 cups chicken broth
- salt and pepper to taste
- 1/2 teaspoon ground nutmeg
- 2 cups milk
- 3 tablespoons margarine
- 1 tablespoon all-purpose flour
- 6 poblano peppers
- Preheat oven to broil. Place poblano chile peppers on a cookie sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. You can also grill them outside if you ever make a barbeque and want to make a soup as well. A comal also works wonders. When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds.
- In a blender, combine the chile peppers, broth, salt and pepper to taste and nutmeg. Blend until smooth. In a small saucepan over medium heat, warm the milk and set aside. In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well. Add the warmed milk and stir until well blended. Add the chile pepper mixture and mix well. Reduce heat to low and simmer for 30 minutes.
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Avocado soup with crab meat
- 1/2 cup chopped fresh tomatillos
- 1/2 cup chicken broth
- 1 teaspoon salt
- 2 ripe peeled avocados, pitted
- 1 serrano pepper, seeded
- 2 tablespoons minced red bell pepper
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon grated orange rind
- 8 ounces lump crabmeat, drained and shell pieces removed
- 1. Place first 7 ingredients in a blender; process until smooth.
- 2. Combine bell pepper and remaining ingredients; toss gently to combine. Spoon about 3/4 cup soup into each of 4 bowls; top each serving with about 1/3 cup crabmeat mixture.
Venetian Fish Soup
Prep Time
-
Cook Time
-
Serves
4
1. Ingredients
1/2 pound large shrimp, shells removed and reserved
2 cups water
3 tablespoons olive oil
2 carrots, chopped
2 onions, chopped
1 bulb fennel, chopped
2 ribs celery, chopped
6 cloves garlic, minced
1/2 cup dry white wine
3 1/2 cups bottled clam juice
2 1/2 cups canned crushed tomatoes in thick puree
1/4 teaspoon dried red pepper flakes
5 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1 teaspoon salt or more, depending on the saltiness of the clam juice
2 bay leaves
2 pounds moderately firm white fish fillets (use a mixture of 2 or 3 kinds), such as cod, halibut, ocean perch, orange roughy, pollack, red snapper, or tilapia, cut into 1-by-1-inch pieces
1/8 teaspoon fresh-ground black pepper
2. Cooking Directions
Put the shrimp shells and the water in a small pot; bring the water to a boil. Reduce the heat and simmer, covered, for 15 minutes. Strain the shrimp stock into a bowl. Discard the shells.
In a large pot, heat the oil over moderate heat. Add the carrots, onions, fennel, celery, and garlic; cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the wine; cook until it almost evaporates, about 5 minutes. Stir in the shrimp stock, clam juice, tomatoes, red-pepper flakes, 4 tablespoons of the parsley, the thyme, salt, and bay leaves. Bring to a boil. Reduce the heat and simmer, partially covered, for 25 minutes. Taste for salt and, if needed, add more. Remove the bay leaves.
Add the fish, shrimp, the remaining tablespoon parsley, and the pepper to the pot and bring to a simmer. Simmer until the fish and shrimp are just done, about 2 minutes.
4 servings
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