How To Prepare
1. Heat a grill or grill pan to medium-high heat; coat lightly with cooking spray. Quickly grill the citrus slices in batches, just until browned (about 1 minute per side); transfer to a cutting board, and finely chop. Transfer citrus to a medium bowl with any collected juices. Add the oregano, olive oil, and pepper; mash with the back of a spoon to combine. Divide dressing in half.
2. Arrange lettuce on a serving platter; lightly coat the grill again. Grill the shrimp, in batches, until opaque, brushing with half of the lemon-lime dressing (about 2 minutes per side); transfer to the platter.
3. Stir diced tomato into remaining lemon-lime dressing
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Chopped Salad With Shrimp
How To Prepare
Whisk lemon juice, oil, garlic powder and pepper in a large bowl. Add romaine, tomatoes and olives; toss to coat. Add tuna and toss again.
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Chopped Salad al Tonno
How To Prepare
Whisk vinegar, oil, dill (or oregano), garlic powder, and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, and onion; toss to coat.
TIPS & NOTES
Tip: If you don’t have cooked chicken, poach 1 pound chicken breasts for this recipe. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
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Chopped Greek Salad with Chicken
How To Prepare
1
To prepare salad: Peel and seed cucumbers; quarter lengthwise and slice 1/4 inch thick. Combine the cucumbers, scallions, lemon juice, oil, and parsley in a large bowl.
2
To prepare scallops: Toast cumin seeds in a small skillet over medium heat until fragrant, about 1 minute. Transfer to a cutting board and let cool, then coarsely chop. Combine the cumin seeds, chile, and pepper in a small bowl. Rinse scallops, pat dry and rub with the spice mixture. Thread the scallops onto four 12-inch skewers.
3
Preheat grill to medium-high. Oil the grill rack. Grill the scallops until cooked through, about 4 minutes per side. Carefully remove the scallops from the skewers. Serve warm with the cucumber salad.
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Chile-Crusted Scallops with Cucumber Salad
How To Prepare
In large saucepan, heat 1 tbsp (15 mL) of the oil over medium-high heat; saut?nion, garlic, oregano, and hot pepper flakes until onion is softened, about 4 minutes.
Add tomato paste; fry for 1 minute. Add tomatoes, chickpeas and paprika; bring to boil. Reduce heat and simmer until thick enough that space remains after spoon is dragged through, about 25 minutes.
Meanwhile, in skillet, heat remaining oil over medium-high heat; saut?pinach until wilted, about 3 minutes. Stir into chickpea mixture.
Additional information : Variation
Tomato Spinach Chickpea Simmer with Tilapia: Place 4 tilapia fillets (1-1/2 lb/750 g) on foil-lined baking sheet. Drizzle with 1 tbsp (15 mL) each lemon juice and extra-virgin olive oil; sprinkle with 1/4 tsp (1 mL) pepper. Broil until fish is golden and flakes easily when tested, about 7 minutes. Serve with chickpea mixture.
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Chicken with Tomato Spinach Chickpea Simmer
How To Prepare
In a large saucepan, combine the stock, lemongrass, ginger, halved green onion and cilantro sprigs. Bring to a boil over high heat, reduce the heat to low, and simmer for 5 minutes. Add the chicken breasts, raise the heat to high and return to a boil. Again reduce the heat to low and simmer the chicken for 3 minutes. Remove from the heat and cover. Uncover after 5 minutes and allow the chicken to cool in the stock. Remove the chicken from the stock when cool enough to handle. Reserve the stock. Using your fingers, shred the chicken with the grain into strips about 1/2 inch thick and 2 inches long. Cover and refrigerate.
Strain the cooled stock and discard the solids. Return 1 1/2 cups of the stock to the saucepan; discard the remaining liquid. Bring to a boil over medium-high heat and cook, uncovered, until reduced to 1/2 cup, 5 to 6 minutes. Cool.
In a blender, combine the lime juice, vinegar, shallot, garlic and reduced stock. Blend until smooth. With the motor running, slowly add the olive oil. The dressing will be somewhat thin. Set aside.
Remove the stems from the spinach and cut out the core from the cabbage. Stack the spinach and cabbage leaves separately and cut crosswise into 1/4-inch strips.
In a large bowl, toss together the spinach, cabbage, shredded chicken, carrot, chopped cilantro and sliced green onions. Pour half of the dressing over the salad. Divide the salad evenly among individual plates. Pass the remaining dressing at the table.
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Chicken salad with Thai flavors
Ingredients
- 2 cups no salt added chicken stock, vegetable stock or broth
- 2 stalks lemongrass, bottom 6 inches only, thinly sliced
- 1/2 -inch piece fresh ginger, thinly sliced
- 1 green (spring) onion, halved lengthwise, plus 2 green onions, thinly sliced
- 3 fresh cilantro (fresh coriander) sprigs, plus 3 tablespoons chopped cilantro
- 1 pound skinless, boneless chicken breasts
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon minced shallot
- 1 garlic clove
- 3 tablespoons extra-virgin olive oil
- 1/2 bunch spinach
- 1/2 small head green cabbage
- 1 large carrot, peeled, halved lengthwise, and thinly sliced on the diagonal
Ingredients
- 2 cups no salt added chicken stock, vegetable stock or broth
- 2 stalks lemongrass, bottom 6 inches only, thinly sliced
- 1/2 -inch piece fresh ginger, thinly sliced
- 1 green (spring) onion, halved lengthwise, plus 2 green onions, thinly sliced
- 3 fresh cilantro (fresh coriander) sprigs, plus 3 tablespoons chopped cilantro
- 1 pound skinless, boneless chicken breasts
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon minced shallot
- 1 garlic clove
- 3 tablespoons extra-virgin olive oil
- 1/2 bunch spinach
- 1/2 small head green cabbage
- 1 large carrot, peeled, halved lengthwise, and thinly sliced on the diagonal
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How To Prepare
To prepare vinaigrette: Peel the garlic and smash with the side of a chef’s knife. Using a fork, mash the garlic in a small bowl to form a coarse paste. Whisk in 2 tablespoons oil. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended. Set aside at room temperature.
To prepare salad: Combine beans, chicken, zucchini (and/or summer squash), celery, and sun-dried tomatoes (if using) in a large bowl until well blended. Add chopped basil and 3/4 cup vinaigrette; toss until combined. Taste and season with pepper, if desired.
Toss the remaining vinaigrette with escarole (or romaine) and radicchio in a medium bowl. Serve the salad on the greens, garnished with fresh basil leaves.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 2 (omitting basil), cover and refrigerate for up to 2 days. Stir in chopped basil just before serving.
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Chicken White Bean Salad
How To Prepare
1. Preheat oven to 375° F. Begin mashed vegetables: Place cut potatoes and celery root in large pot; add cold water till covered. Bring to boil, cover and simmer until potatoes are easily pierced with fork (10-12 minutes). Drain well; return to pot off the heat to dry.
2. Begin the stew: Heat 1 TBSP oil in large skillet over medium-high heat. Add onion, garlic, mushrooms, and thyme; cook, stirring occasionally, until mushrooms are golden and soft (about 8 minutes). Remove and spread along bottom of a 2-quart casserole dish. Heat 1 TBSP oil in the same skillet; add the beef or lamb, carrot, rosemary, and nutmeg; cook until beef is brown and carrot is tender (about 8 minutes). Stir in tomato paste. Layer over mushroom-onion mixture.
3. Finish the mashed veggies: Pass potatoes and celery root through a food mill into a bowl. Season with pepper.
4. Swirl mashed potatoes and celery root over stew with back of a spoon; sprinkle on cheese. Bake until cooked through (15 minutes). Serve warm.
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Celery Root Shepherd's Pie
How To Prepare
Heat oil in a Dutch oven over medium-high heat. Add onion and turmeric; stir to coat. Add meat and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes. Add broth (or water), tomatoes and their juice, turnips, celery and saffron. Tie parsley and cilantro sprigs together with kitchen string and add to the pot. Bring the soup to a boil. Cover and reduce to a simmer. Cook until the meat is tender, 45 to 50 minutes.
Stir in zucchini and cook, covered, until soft, 8 to 10 minutes. Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta. Discard the parsley and cilantro sprigs. Season with pepper. Serve sprinkled with parsley and/or cilantro leaves, if desired.
TIPS & NOTES
Make Ahead Tip: Equipment: Kitchen string
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Moroccan Vegetable Soup Chorba
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely diced
- 2 teaspoons ground turmeric
- 1 pound beef stew meat, (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes
- 6 cups no salt added beef broth, or water
- 1 14-ounce can no salt added diced tomatoes
- 2 small turnips, peeled and diced
- 2 stalks celery, leaves included, thinly sliced
- Pinch of saffron threads, (see Ingredient Note)
- 12 sprigs flat-leaf parsley, plus more leaves for garnish
- 8 sprigs fresh cilantro, plus more leaves for garnish
- 1 large zucchini, peeled and cut into 1/4-inch dice
- 2 ounces brown rice spaghetti, broken into small pieces (about 1/2 cup)
- 1/2 teaspoon freshly ground pepper
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely diced
- 2 teaspoons ground turmeric
- 1 pound beef stew meat, (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes
- 6 cups no salt added beef broth, or water
- 1 14-ounce can no salt added diced tomatoes
- 2 small turnips, peeled and diced
- 2 stalks celery, leaves included, thinly sliced
- Pinch of saffron threads, (see Ingredient Note)
- 12 sprigs flat-leaf parsley, plus more leaves for garnish
- 8 sprigs fresh cilantro, plus more leaves for garnish
- 1 large zucchini, peeled and cut into 1/4-inch dice
- 2 ounces brown rice spaghetti, broken into small pieces (about 1/2 cup)
- 1/2 teaspoon freshly ground pepper
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