Category: Gluten Free
Sauteed Salmon with Berry Butter Sauce and Roasted Potatoes
I had a bunch of raspberries and blackberries left over from the Berry Sangria and Berries with Lemon Mint Syrup, so I thought I’d attempt to recreate the recipe, adapting it into this Sauteed Salmon with Berry Butter Sauce and Roasted Potatoes.
Ingredients for Salmon
- 2 eight ounce salmon fillets, with the skin still on
- 1 tablespoon olive oil
- Salt and pepper, to taste
Ingredients for Blackberry-Raspberry Butter Sauce
- 1/4 cup raspberries
- 1/4 cup blackberries
- Juice from 1 lemon
- 1 teaspoon sugar
- 1/3 cup white wine
- 1 garlic clove, minced
- 1 shallot, minced
- Salt and Pepper, to taste
- 1 stick unsalted butter, cut into chunks
Ingredients for Roasted Red Bliss Potatoes
- 2 cups Red Bliss potatoes, quartered
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Salt and Pepper, to taste
- Cooking Spray
Continue reading Sauteed Salmon with Berry Butter Sauce and Roasted Potatoes
Berry Sangria
I have a bunch of fruit left over from my Berries with Lemon Mint Syrup. It’s a lovely warm weekend in Philadelphia which immediately made me think of sangria. What a perfect way to use more of these berries!
Ingredients:
- A bowl full of mixed berries (strawberries, hulled, blackberries, raspberries, blueberries, cherries)
- 1 1/2 cups of triple sec
- 1 1/2 cups cranberry juice (I used cran-raspberry juice)
- 1/2 cup simple syrup (left over from my Mojitos)
- 1 bottle of white wine
- 1-2 cups ginger ale or club soda, to taste
- Ice cubes
- Mint, optional
Slow Braised Collard Greens
Ingredients:
3 slices of applewood-smoked bacon
1/2 cup chopped onion (I used about 1/3 of an onion)
1/4 teaspoon crushed red pepper, more for additional heat
1/4 teaspoon salt
6-10 leaves of collard greens, torn with the tough stem removed
1 cup chicken broth
1/2 cup water
1/4 cup white wine
1 1/2 tablespoons white vinegar (I used rice vinegar)
Begin by cooking your bacon in a Dutch oven over medium heat.
Cook until crisp, about 10 to 15 minutes.
Add the onion to the bacon drippings in the Dutch oven.
Stir in the crumbled bacon, broth, water, wine, and vinegar.
Cover, reduce heat, and simmer for 1 hours or until greens are tender.
Salad with Roasted Shallot Vinaigrette
Ingredients:
1 medium shallot, peeled
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
A few leaves of Romaine and red leafy lettuce, washed and torn (enough for 3 plates)
1/2 cup grape tomatoes, halved (optional)
1/3 cup crumbled feta cheese (optional)
This smells so good when it’s cooking |
Cool for 10 minutes and mince.
Add to salad and toss well to coat.
Berries with Lemon Mint Syrup
Ingredients (this made 3 servings):
1 cup water
1/2 cup sugar
1 cup mint leaves, or 1/3 cup dried mint
Zest from 1 lemon
A bowl full of mixed berries, such as blueberries, raspberries, blackberries, and quartered strawberries
Add the water, sugar, lemon zest, and mint to a pan over medium-high heat.
Bring to a boil.
After 20 minutes, remove all leaves and lemon zest from the syrup using a slotted spoon or a strainer.
Add the syrup back to the pan and bring to a simmer. Remove from heat and add the berries.
Stir. Transfer to a bowl and allow to cool before serving.
Strawberry-Mint Mojitos
Ingredients (per serving):
1 teaspoon simple syrup
2 fresh strawberries, halved
Mint leaves from 1-2 sprigs
Sparkling water (club soda)
1/2 lime
2 ounces light rum
Ice
Add two ounces rum and ice, and shake to combine. Fill with sparkling water.
Sauteed Collard Greens
Ingredients:
1 bunch of collard greens, stems removed and roughly chopped
3 tablespoons olive oil
1 spring garlic
Salt and pepper to taste
Lemon, optional
Bring a large pot of water to a boil. Add a teaspoon of salt. Prepare your collard greens while waiting for the water to boil.
remove large stem in center of leaf |
roughly chop |
When the water is boiling, add the collard greens and cook for ten minutes.
when initially added |
ten minutes in |
Chop the spring garlic.
Heat the olive oil in a saute pan over medium heat. Add the garlic and cook for one minute.
Add the collard greens and season with salt and pepper.
Cook until wilted, about three to four minutes.
Cornmeal-Crusted Scallops with Mint Chimichurri
Ingredients:
- 3/4 cup loosely packed fresh mint leaves
- 1/3 cup sliced green onions (scallions)
- 1 tablespoon water
- 1 tablespoon lime juice
- 1 1/2 teaspoons honey
- 1/2 teaspoon minced seeded serrano chili
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon green (spring) garlic
- 3 tablespoons yellow cornmeal
- 4 dry scallops
- 1 tablespoon olive oil
Continue reading Cornmeal-Crusted Scallops with Mint Chimichurri
Salmon with Lemon-Mint Dressing
Ingredients:
- Lemon zest from one lemon
- Fresh lemon juice from 1/2 a lemon
- 1/4 teaspoon sugar
- 3/4 teaspoon salt, divided
- 1/8 teaspoon plus 1/4 teaspoon freshly ground black pepper, divided
- 1/4 cup plus 1 tablespoon olive oil, divided
- 1 tablespoon finely minced shallot (about one shallot)
- 1 tablespoon chopped fresh mint
- 2 (6-ounce) salmon fillets
Chocolate Mint Pudding
Ingredients:
- 3 cups fat-free milk
- 1/2 cup packed fresh mint leaves
- 2/3 cup sugar
- 1/4 cup cornstarch
- 3 tablespoons unsweetened cocoa
- 1/8 teaspoon salt
- 3 large egg yolks, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/4 cup dark chocolate chips
Spinach with Pine Nuts and Golden Raisins
Ingredients:
1/2 cup boiling water
1/3 cup golden raisins
4 cups spinach
2 tablespoons water
1 teaspoon olive oil
2 large garlic cloves, minced
Salt and pepper, to taste
4 teaspoons pine nuts, toasted
First place golden raisins in a bowl. Add 1/2 cup boiling water and let stand for 15 minutes or until raisins expand. Drain and set aside.
Heat a large pot or Dutch oven over medium-high heat. Add the spinach and 2 tablespoons water.
Cook for 3 minutes or until the spinach wilts.
Cook for 1 minute or until heated. Stir in pine nuts and serve.
Summer Garden Salad
Parsley Hummus with Toasted Pine Nuts & Pita
Ingredients:
1 bunch of parsley leaves
1/4 cup of olive oil
1 can of chickpeas, rinsed
the juice and zest of 1 lemon
2 garlic cloves
2 tablespoons tahini
1/3 cup toasted pine nuts
1 teaspoon cumin
1/4 teaspoon cayenne pepper
pita bread
cooking spray
salt, to taste
Cook for 4-5 minutes and set aside. Place the chickpeas in a colander and rinse with water.
Roughly chop the garlic.
Put the parsley and the garlic in a food processor and process until thoroughly mixed, about 1 minute.
Seared Scallops with Garlic-Parsley Butter
Ingredients:
6 oz of larger sized scallops
Salt and Pepper
1 tablespoon olive oil
2 1/2 tablespoons unsalted butter
2 teaspoons minced spring garlic
1 tablespoon minced shallot
1 package shiitake mushrooms, rinsed, stemmed, and thinly sliced
1/2 cup chicken broth
3 tablespoons chopped parsley
2 tablespoons canned crushed tomatoes
2 tablespoons dry white wine
2 teaspoons lemon juice
Ingredients for Yukon Gold potato puree:
1 pound Yukon Gold potatoes, peeled and cut into 1 inch chunks
1/4 cup chicken broth
2 tablespoons whipping cream
Salt and Pepper
Bring 2 to 3 quarts water to a boil. Peel the potatoes and cut into 1-inch pieces.
Add potatoes to the pot and cook until tender when pierced, 15 to 20 minutes. Drain and put in a bowl.
Rinse the scallops and pat dry.
Sprinkle with salt and pepper.
Prepare your mushrooms. Remove the stems and discard. Thinly slice the caps.
Stir often until mushrooms are browned, about 5 minutes.
Add remaining 2 tablespoons butter, chicken broth, parsley, tomatoes, white wine, and lemon juice.
Bring to a boil and cook for 1 to 2 minutes.