Crispy-skin Salmon On Potato Mushroom Salad

Ingredients

• Servings: 2
• 1/2 pound yukon gold potatoes, peeled
• 2 (4 ounce) skin-on, boneless salmon fillets
• salt and ground black pepper to taste
• 9 tablespoons olive oil, divided
• 1 lemon, juiced, divided
• 1 teaspoon herb mustard (such as tarragon mustard)
• 1 cup cherry tomatoes, halved
• 2 cups mushrooms, cut into 1-inch pieces
• 1 clove garlic, peeled
• 1 pinch cayenne pepper, or to taste

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr 30 mins


• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, 10 to 20 minutes. drain and cut into bite-size chunks.
• cut 1/2-inch deep slashes lengthwise down the skin-side of each fillet. season each fillet with salt and black pepper and rub 1/2 teaspoon olive oil into each.
• stir tomatoes, 3 tablespoons olive oil, 1/2 of the lemon juice, herb mustard, salt, and black pepper together in a bowl until well-combined. cover the bowl with plastic wrap and refrigerate until chilled.
• heat 3 tablespoons olive oil in a nonstick skillet over medium heat. cook and stir mushrooms and whole garlic clove over medium heat until mushrooms start to wilt, 5 to 10 minutes; remove garlic from skillet. stir potato chunks, salt, and cayenne pepper into mushrooms; squeeze remaining lemon juice into skillet. cook and stir until potatoes are crispy and golden, 10 to 12 minutes.
• heat remaining olive oil in a nonstick skillet over medium-high heat. place salmon, skin-side down, in hot skillet and cook until fish is white about halfway up the sides, 5 to 6 minutes. flip fish and cook until desired doneness is reached, 3 to 5 minutes more.
• divide potato-mushroom mixture between 2 plates and top each with a salmon fillet. garnish with tomato mixture.

Strawberry Spinach Salad I

Ingredients

• Servings: 4
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 1/2 cup olive oil
• 1/4 cup distilled white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, worcestershire sauce and onion. cover, and chill for one hour.
• in a large bowl, combine the spinach, strawberries and almonds. pour dressing over salad, and toss. refrigerate 10 to 15 minutes before serving.

amazing mexican quinoa salad

Ingredients

• Servings: 8
• 2 cups cooked quinoa
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (14 ounce) can corn
• 1 red onion, chopped
• 1 cup cooked brown rice
• 1 red bell pepper, chopped
• 1/4 cup chopped fresh cilantro
• dressing:
• 3/4 cup olive oil
• 1/3 cup red vinegar
• 1 tablespoon chili powder, or to taste
• 2 cloves garlic, mashed
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
• whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. stir again before serving.

zesty slow cooker chicken barbecue

Ingredients

• Servings: 6
• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons worcestershire sauce

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• place chicken in a slow cooker. in a bowl, mix the barbecue sauce, italian salad dressing, brown sugar, and worcestershire sauce. pour over the chicken.
• cover, and cook 3 to 4 hours on high or 6 to 8 hours on low.

absolutely fabulous greek/house dressing

Ingredients

• Servings: 3
• 1 1/2 quarts olive oil
• 1/3 cup garlic powder
• 1/3 cup dried oregano
• 1/3 cup dried basil
• 1/4 cup pepper
• 1/4 cup salt
• 1/4 cup onion powder
• 1/4 cup dijon-style mustard
• 2 quarts red vinegar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and dijon-style mustard. pour in the vinegar, and mix vigorously until well blended. store tightly covered at room temperature.

jamie's minestrone

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, sliced
• 2 cups chicken broth
• 2 cups water
• 4 cups tomato sauce
• 1/2 cup red (optional)
• 1 cup canned kidney beans, drained
• 1 (15 ounce) can green beans
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 1/2 cup seashell pasta
• 2 tablespoons grated parmesan cheese for topping
• 1 tablespoon olive oil

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

spinach and strawberry salad

Ingredients

• Servings: 8
• 2 bunches spinach, rinsed and torn into bite-size pieces
• 4 cups sliced strawberries
• 1/2 cup vegetable oil
• 1/4 cup white vinegar
• 1/2 cup white sugar
• 1/4 teaspoon paprika
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large bowl, toss together the spinach and strawberries.
• in a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. pour over the spinach and strawberries, and toss to coat.