Monday, June 25, 2012

My legendary Kale salad

 Good Monday to you all. I've been obsessed with this salad for the last five or six months now. I eat it so often I don't even think of it as something to photograph and blog about, but since so many of my friends and family have requested the recipe I think its time to let you all in on this simple and delicious salad. The ingredients definitely vary depending on what's in my fridge/ pantry but the star remains - the simple dressing and the kale! The photo is just one example including fresh green peas & purple cabbage. Basically everything but the kale, tomatoes & some sort of cabbage is optional. The dressing is also not exact just taste until you are happy with the acid, salt garlic balance. You can also add lentils or beans to the salad for extra protein, or serve with your favorite entree - anything works!

organic kale - julienned
red cabbage (or green) - julienned
romaine lettuce - julienned (optional)
cherry tomatoes - divided
avocado - chopped
hearts of palm - sliced/ chopped 
fresh green peas (optional)
radishes - thinly sliced (optional)
garlic - 1 clove minced
lemon juice - squeeze
apple cider vinegar - splash
s & p - to taste 
olive oil - drizzle

You pretty much just toss everything together until the salad is dressed really well, and seasoned to your taste. If you omit the romaine lettuce the salad will stand up over night and be great the next day. Feel free to play around with adding other veggies you like and make this your very own. 


Friday, June 15, 2012

Better late then never - Za'atar salmon with lemon potatoes & tzatziki

Oh hello friends. No I have not fallen off the planet or gone on a long over due vacation, or even been avoiding you. I've just been taking some mental time off to gather my thoughts, recipes and do my piles of laundry. Seriously it's been a busy last few weeks and my sheets & towels have been piled high. This post comes as a request from some lovely couples I've had the pleasure to cook for. This simple dish is quick & healthy. Like most things it's even more delicious on the bbq.

za'atar - mix of dried oregano, marjoram, thyme, sumac, sesame, cumin, savory and fennel
salmon or arctic char fillets - skin on always better
yukon gold potatoes - chopped
parsley - chopped
2 garlic cloves - minced (divided)
lemon - zest & juice
Greek yogurt
mint - chopped
dill - chopped
cucumber - seeded and finely chopped 
olive oil 
s & p 

FOR THE TZATZIKI: Add 2 tbs chopped cucumber, 1 clove of minced garlic, tsp lemon zest, tbs dill & mint to the Greek yogurt with salt & pepper to taste. 

FOR THE LEMON POTATOES: Cut potatoes into desired size & par boil until slightly tender. While potatoes are cooking (10 - 15 mins) combine olive oil, chopped parsley, lemon zest, lemon juice, minced garlic, s & p in a medium bowl. Once potatoes are done boiling pat them dry and fry in a hot pan with a drizzle of evoo pinch of s & p until crispy and slightly charred on the outside. Then toss them in the lemon & parsley dressing as soon as they reach desired crispiness.

FOR THE SALMON: Pre heat oven to 350. Generously dust the flesh side of the salmon fillet with za'atar s & p. In a hot cast iron pan drizzle olive oil and sear fish presentation side down (if you like to eat crispy fish skin go skin side down, if you like to remove the skin before eating cook flesh side down). Cook for 2 minutes then flip cook for another min and place in the oven for another 4-6 mins depending on how well done you like your fish & how thin/thick the fillet is.

I hope you all enjoy this recipe - happy Friday!