Posts Tagged ‘salad’

thank you Irena for this great recipe, I used cooked leftover salmon and toasted the salmon skin until crispy as a topping, here is the original recipe:


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1-2 pounds grilled wild salmon filets

market greenbeans, boiled
escarole lettuce, chopped
2 soft boiled eggs
1 cucumber sliced
1 red pepper charred and sliced
2 red potoates boiled then peeled and cubed
2 radishes quartered
6 cherry tomatoes, halved
mustard vinaigrette with shallots and capers (red wine and olive oil)

instructions: arrange everything on a large deep plate and pour the dressing over it
serve (serves 2 generously)

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a lovely little salad, at a new place called SAHA specializing in middle eastern food

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I pickled some long green peppers, added a chopped chicken thigh sautéed in olive oil, a few garbanzo beans, winter tomato, and organic Bibb lettuce The dressing is a light vinaigrette with fresh garlic.
Perfect lunch that I shared with fellini! my Maltese! although he really only ate the chicken, lol

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I still remember the amazing food I had in Genoa Italy…

Coppa with Parmesan cheese and fresh arugula

Zucchini at the market

artichokes in vases

cheese tortellini

assorted raw vegetables

fresh fish

my bass off the grill and fresh garden greens

veal steak with arugula, parmesan and

olive oil

fresh fruit smoothie

arugula,baby spinach, strawberries and goat cheese salad with balsamic and olive oil

seafood stew in broth

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this served two, there are a lot of ingredients here and you may not have them all in your refrigerator but here is the list nevertheless, to be thrown together at a moment’s notice:
small potatoes, boiled and then salted, buttered and olive-oiled, halved
fresh carrot, quartered
small leek sliced and sautéed in olive oil and butter
1 farmers market tomato, quartered
1 cup red kidney beans
4 anchovies
2 tbsp capers
dandelion greens, 1 bunch
and dressing of olive oil, garlic, red wine vinegar, fresh herbs, salt and pepper

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FYI:According to the Wikipedia the Niçoise salads are always made with raw vegetables and served with anchovies.

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I ordered this tiny salad with arugula, ricotta and strawberries drizzled with a light balsamic vinaigrette and was in absolute heaven
the restaurant is a stone’s throw from the red palace museum at La Taverna di Colombo


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In my back yard I picked these today and we will devour tonight

also the root is good as a tincture for liver cleansing

chop it up and combine with 1/4 cup vodka for two weeks in a tightly closed jar, strain and use with dropper after that in your water

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here is a simple meal from a paris bistro, from our recent visit which was very short but always amazing and full of great finds!

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Red Rice Salad

Yes I am actually submitting a recipe on my House Blog!  Renovation has finally ended, for now and I do love to cook, especially healthy lunches, dinners, desserts etc!

healthy lunch!

Here is Visnja’s (that’s me) Red Rice and Vegetables Lunch Salad

1 Cup Red Bhutanese Red Rice (available at New Seasons)

I whole eggplant, sliced into 1/2 inch rounds

4 small zucchini, split lengthwise

1 cup quartered white or brown mushrooms

1 sliced shallot

1/2 fresh jalapeno pepper, diced

1/2 red bell pepper, diced

Handful of parsley

1 tbsp mint

1/4 cup olive oil

1 tbsp cider vinegar




Cook the red rice, 1 cup in 1.5 cups water.  Roast eggplant and zucchini in convection oven for 20 minutes on 375.  Saute mushrooms with the shallot over medium heat, in a stainless steel pan with olive oil until browned.  Chop the parsley and the mint.  Dice eggplant and slice the zucchini into 1/2 inch pieces.  Toss everything together and add olive oil, vinegar and salt and pepper.

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