Serve with a Mediterranean salad: cucumbers, tomatoes, red onion, feta cheese, olives, etc. with Garlic Expressions dressing
Caramelize Onions: Heat up to 1/4 c. of olive oil in a saute pan over medium heat; then add the onions and saute until caramelized. Add more olive oil, if necessary. Once caramelized, season with salt, to taste. Remove onions from saute pan.
Rice: In the saucepan over medium heat, add the 2 TBSP of olive oil, cumin seeds, and coriander and cook for a couple of minutes until the spices are fragrant; then add the rice and stir to coat with the oil and spices; then add the water and lentils.
When it comes to boil, add the turmeric, cinnamon, sugar, salt, and pepper; and then turn the heat down to medium-low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed.
Remove from heat and let it rest for 10 minutes – during this time, any residual liquid will absorb.
Fluff rice with a fork and adjust the seasoning with more salt if you wish. Add the caramelized onions and toss to combine.
Steak salad adapted from Two Peas and Their Pod, and Cafe Rio Dressing adapted from Together as Family.
1 1/2 lbs. flank steak
2 TBSP lime juice
2 TBSP olive oil
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
1/2 tsp. ground coriander
6 c. mixed salad greens
1 ear sweet corn, sliced off the cob (about 1 c.)
2 c. grape tomatoes, halved
1 large avocado, sliced
1/4 red onion, thinly sliced
1/3 c. pepitas
1/2 c. queso fresco
Cafe Rio Dressing:
1 c. mayonnaise
3/4 c. buttermilk
1 packet/3 TBSP ranch seasoning mix
2 tomatillos, husks removed and cut in half
1 bunch fresh cilantro, roughly chopped
1 TBSP fresh lime juice
2 garlic cloves
Steak Marinade: In a Ziploc bag add the lime juice through the coriander and mix to combine; then add the steak and massage the marinade around the steak. Marinate in the refrigerator overnight.
Cafe Rio Salad Dressing: Add ingredients into the blender, in order as listed above. Blend on high for at least 1 minute, or until everything is combined and blended up really smooth. Can thin with additional buttermilk, if desired. Place in a container and refrigerate for at least 4 hours.
When ready to grill, preheat a clean, oiled grill to medium-high heat.
Place the steak on the hot grill and grill for 4 to 5 minutes on each side, depending on your preference. The steak should be 130-135°F for medium rare, and 145°F for medium.
Transfer the steak to a large cutting board and cover it loosely with aluminum foil. Let the steak rest for 10 minutes. Cut the steak against the grain into thin slices.
To assemble the salad, place the mixed greens on a large platter. Add the steak, corn, tomatoes, avocado, red onion, pepitas, and queso fresco. Drizzle with desired amount of dressing.
Udon noodles (about 16 oz. of prepared heat and serve, such as Ka-Me)
1-2 TBSP oil
1 TBSP ginger paste
2-4 TBSP favorite curry paste
2-4 tsp. sugar
1 onion, sliced thick
1 c. red bell peppers, sliced thick
1 c. green beans, 1 inch pieces
1 can of coconut milk
3/4 can of water
Tofu: Prepare tofu as desired. Option: freeze, thaw, press, cube, sprinkle with 1 TBSP cornstarch and 1 TBSP of oil, and then saute in pan before making sauce (or you can bake at 450F until crispy).
Udon Noodles: Prepare according to package.
Veggies: Heat oil in a saute pan over medium heat; then add the onions, bell peppers, and green beans and saute until just crisp; then remove from the pan.
Curry: Add a bit more oil to the saute pan and then add the ginger paste and curry paste and saute until fragrant; then stir in the sugar. Then add the coconut milk; refill the can 3/4 of the way with water and add the water to the pan and simmer for 2-3 minutes. Then add the Udon noodles, veggies, and tofu, and toss to combine. Top with basil.
Serve over quinoa, top with Mediterranean Salad and tzatziki
1/4 c. fresh mint, chopped
3 TBSP olive oil
3 TBSP lemon juice
1 TBSP plain Greek yogurt
1 TBSP honey
2-3 mini cucumbers, chopped
1 c. cherry tomatoes, halved
1/4 red onion, minced
Salt, to taste
Kalamata olives, to taste
Mediterranean Salad: Whisk mint, oil, lemon juice, yogurt, and honey together in medium bowl. Add cucumbers, tomatoes, and red onion and gently toss to coat. Taste and add salt, if desired. Sprinkle with olives and refrigerate until needed.
Falafel Patties: Process cilantro, onion, coriander, cumin, salt, baking powder, and cayenne in food processor for 5 seconds. Scrape down sides of bowl. Continue to process until mixture resembles pesto, about 5 seconds longer. Add egg and process for 5 seconds. Add chickpeas and pulse 4 times. Scrape down sides of bowl. Continue to pulse until chickpeas are coarsely chopped, about 4 more pulses.
Transfer mixture to large bowl. Add flour and, using rubber spatula, mix until fully incorporated. Spray rimmed baking sheet with vegetable oil spray. Using ½ c. measure, drop 6 even portions (about scant ½ c. each) onto prepared sheet and gently shape into patties about 3-inches in diameter.
Line cutting board with single layer of paper towels. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Using thin spatula, transfer patties to skillet. Cook for 4 minutes, then reduce heat to medium-low, cover, and continue to cook for 4-5 minutes. Remove the cover and flip the patties over to brown the other side and reach 185F internal temperature.
Transfer patties to prepared board. Serve over quinoa and top with Mediterranean Salad and tzatziki.
Broil peppers in oven until charred. Once charred, place peppers in a Ziploc bag and let the peppers steam for 15 minutes. After 15 minutes, remove peppers from the bag and peel the skins off and deseed the peppers, then dice and set aside.
Preheat oven to 425F and lightly oil a baking sheet.
Add the potatoes to a sauce-pot and cover with cold water. Season with salt. Bring to a simmer and simmer for 10-15 minutes, until the potatoes are fork tender. Drain them and let them cool a bit. Transfer to a mixing bowl.
While the potatoes cook, heat the olive oil in a skillet and saute the diced onions for 2-3 minutes, until softened. Add the onions to the potatoes and add all the spices. Mix well until the potatoes are the texture of clumpy mashed potatoes and then add 1/4 – 1/2 c. shredded cheese and the roasted peppers, if using, and mix to combine. The potato mixture should be fairly spreadable. Season to taste with salt and pepper.
Microwave tortillas until soft and pliable.
Lay a tortilla flat on a work surface. Gently spread about 1/4-1/3 c. of filling on one side of the tortilla. Sprinkle with some of the shredded cheese and fold into a half moon. Press down so that the tortilla sticks to the potato and stays closed.
Lay the tacos in a single layer on the prepared baking sheet and then brush the tops of the tacos with the vegetable oil.
Prep: In a medium sized bowl, add the tomatoes, corn, olive oil, parsley, salt, pepper, and garlic powder. Mix to combine and then set aside. You will top the spring greens with the tomato and corn salad when you are ready to eat.
Make Basil Sauce: Blend the basil sauce ingredients until almost completely smooth, with just a few flecks remaining. Thin with milk, if necessary.
Make Salmon Spice Mixture: Mix the spices in a small bowl and stir in the olive oil and then set aside.
Prep Salmon: Preheat the oven to 425F. Line a baking sheet with foil and spray with cooking spray. Add then salmon to the baking sheet and then coat the salmon with the spice mixture.
Bake Salmon: Bake for 10-12 minutes, or until 135F in the thickest part.
Assemble Meal: Plate the salmon over the rice/orzo/couscous, serve with tomato and corn salad over the the spring greens, and spoon the sauce over the top of the fish and the salad, if desired.
Salmon with Basil Sauce and Tomato and Corn Salad:
Mango salsa: Toss all ingredients in a bowl to combine. Taste, adjust seasoning.
Cook your rice: Get your rice cooking according to package directions.
Get the oven ready: Preheat the oven to 475F. Line a baking sheet with foil and spray with cooking spray.
Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake 10-12 minutes depending on the thickness of your salmon and your desired doneness.
Bowl it up: Pile up some rice, pull off some of salmon, and spoon that mango salsa over the whole thing.
Sweet and Smoky Salmon with Mango (or Pineapple) Salsa: