Salmon Provencal
Here’s a salmon dish made for summer. Fresh tomatoes, fresh chopped herbs, a few shallots, lemon juice, balsamic and olive oil make a perfect sauce to accompany baked salmon fillets.
Continue reading “Salmon Provencal” »
Archive for July, 2008
Salmon Provencal
Here’s a salmon dish made for summer. Fresh tomatoes, fresh chopped herbs, a few shallots, lemon juice, balsamic and olive oil make a perfect sauce to accompany baked salmon fillets.
Continue reading “Salmon Provencal” »
Salmon Provencal
From the recipe archive.
Here’s a salmon dish made for summer. Fresh tomatoes, fresh chopped herbs, a few shallots, lemon juice, balsamic and olive oil make a perfect sauce to accompany baked salmon fillets.
Wax Beans with Mint
Every weekend during the summer, if we are lucky, there will be a good supply of wax beans at the farmers market. These golden yellow (and sometimes purple) versions of green beans are harvested young, and are sweet and tender. Here is a simple way to prepare them, with the subtle flavor of a mint infusion.
Continue reading “Wax Beans with Mint” »
Wax Beans with Mint
Every weekend during the summer, if we are lucky, there will be a good supply of wax beans at the farmers market. These golden yellow (and sometimes purple) versions of green beans are harvested young, and are sweet and tender. Here is a simple way to prepare them, with the subtle flavor of a mint infusion.
Continue reading “Wax Beans with Mint” »
Wax Beans with Mint
Every weekend during the summer, if we are lucky, there will be a good supply of wax beans at the farmers market. These golden yellow (and sometimes purple) versions of green beans are harvested young, and are sweet and tender. Here is a simple way to prepare them, with the subtle flavor of a mint infusion.
Wax Beans with Mint
Every weekend during the summer, if we are lucky, there will be a good supply of wax beans at the farmers market. These golden yellow (and sometimes purple) versions of green beans are harvested young, and are sweet and tender. Here is a simple way to prepare them, with the subtle flavor of a mint infusion.
Herbed Orzo Salad With Corn
Summary
| Yield | 4 |
|---|---|
| Source |
From the Editors of Live Right Live Well |
| Prep Time | 30 minutes |
| Recipes | Pasta and Assorted Noodles |
| Seasons | Summer |
Description
This simple salad, made with corn, fresh basil and orzo (small pasta that resembles rice) is just right for summer menus. Low in fat and full of flavor, it can be served as a side dish or turned into a main course by being tossing in cooked chicken, grilled salmon or any other cooked meat.
Ingredients
- 1c orzo pasta
- 1c fresh corn niblets or frozen defrosted corn
- 1⁄4c jarred pimiento, sliced
- 3T chopped fresh basil
- 2T white balsamic or apple cider vinegar
- 1T Olive oil
- 1⁄2t salt
Instructions
1. Cook orzo according to package directions. Drain thoroughly and transfer to a large bowl.
2. Stir in the corn, pimento, basil, vinegar, oil and salt; toss thoroughly to combine. Adjust seasoning if desired. Serve at room temperature.
Note: If preparing this recipe ahead of time, cover and refrigerate. Before serving, let stand at room temperature for about an hour to remove the chill. Stir thoroughly and serve.
Notes
Recipe developed by Pat Baird, registered dietitian and member of the National Heartburn Alliance Board of Directors. She is also the author of numerous award-winning articles and cookbooks, including Be Good to Your Gut.
Nutrition information (per serving)
Calories: 230
Carbohydrate: 40g
Protein: 7g
Fat: 5g
Sodium: 300g
Cholesterol: 0mg
Technorati Tags: Blueberry Peach Fruit Salad with Thyme
Please welcome Garrett McCord of Vanilla Garlic who shares this delicious cancer-fighting fruit salad with us. ~Elise
Recently my mom, Suzanne McCord, was diagnosed with breast cancer. I was surprised when I heard the news, my mother is in her early sixties, but is insanely active and healthy. The woman recently participated the AIDS lifecycle event; a 6 day, 550 mile bike ride. A few days after, she was off to Egypt and Russia. I get tired biking to work, and my last big trip was Napa which is only an hour away. In fact, her main concern after being diagnosed was that the surgery would get in the way of her bike riding.
After hearing about mom, I went to work doing some research about ways I could help using what I know best - food. I wanted to put together something that was easy to prepare, full of flavor, and packed with cancer fighting vitamins and antioxidants. After a bit of research into cancer smart foods and what seemed to work well, I developed this recipe.
This simple fruit salad works at the start of the meal or as a dessert. The fruit is lightly glazed with either a simple syrup or agave syrup. Ginger, a bit of lemon, and some savory thyme which pairs amazingly with summer fruits accents the tartness of the berries and the sweetness of the stone fruit. In recognition of my awesome, kicking cancer-butt mom, I?ve nicknamed this a Suzanne Salad.
Continue reading “Blueberry Peach Fruit Salad with Thyme” »
Chicken Pozole
I’ve been begging my friend Arturo to teach me how to make pozole for months now. The problem is that it is sort of like asking someone to make you “taco night”. Pozole is a big production, not in the making of it, but in all of the wonderful garnishes you can add to it. Pozole is a traditional soup or stew of Mexico, from pre-Columbian days. The name is derived from the Nahuatl “potzolli” and the stew is made with hominy and pork or chicken. This particular version of Arturo’s is made with chicken, and is called “pozole blanco” in his native state of Guerrero, Mexico, where pozole is practically the state dish. While in New Mexico posole is traditionally served on Christmas eve, in Guerrero it is served every Thursday and Saturday, all year long. Light and healthful, pozole is also a common Mexican cure for a hangover, ironic in that it is also traditionally enjoyed with mezcal.