CUCUMBER QUINOA SALAD
This Cucumber Quinoa Salad is made with lots of fresh basil and feta, tossed with a simple lemon vinaigrette, and it’s SO fresh and delicious!
CUCUMBER QUINOA SALAD INGREDIENTS:
- 1 English cucumber, diced
- 2 cups chilled* cooked quinoa (see this tutorial for how to cook quinoa)
- 1/2 cup diced red onion
- 1/2 cup crumbled feta cheese
- 1/3 cup julienned or roughly-chopped fresh basil leaves
- 1 batch Lemony Italian vinaigrette (see below)
LEMONY ITALIAN VINAIGRETTE INGREDIENTS:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar or red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Italian seasoning, homemade or store-bought
- pinch of salt and black pepper
- Toss all ingredients together until combined. Serve immediately.
TO MAKE THE LEMONY ITALIAN VINAIGRETTE:
- Whisk all ingredients together in a small bowl until combined.
*If you add hot quinoa fresh out of the pan, it will melt the cheese and wilt the basil a bit in this recipe. So I recommend cooking it beforehand and letting it chill in the refrigerator before making the salad. Or, if you need to cook it immediately beforehand, just spread the cooked quinoa out in a thin layer on a baking sheet and pop it in the freezer for 15-20 minutes. That will help it cool down nice and quickly!
**Cook time does not include the time needed to prepare the quinoa. See this post for instructions on how to cook quinoa.
Juice of 2 lemons
Freshly ground black pepper
Freshly ground black pepper
- Preheat oven to 375°. Marinate feta: In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, and red pepper flakes. Season with pepper and add feta, tossing to coat. Cover and refrigerate for about 10 minutes while preparing other ingredients.
- Roast fish: Scatter the sliced lemon and red onion at the bottom of a large baking dish. Add salmon fillets, skin side down, to baking dish. Season with salt and pepper and bake until opaque and flaky, 18 to 20 minutes.
- Meanwhile, make topping: Into the bowl with feta, add tomatoes, olives, cucumbers, chopped red onion, and dill. Fold gently to combine.
- To serve Plate salmon with lemon and red onion slices and top with feta mixture.
MEAL PREP for SUMMER | light & fresh recipes + PDF guide
SANGRIA CHICKEN RECIPE
FOR THE SANGRIA BUTTER SAUCE:
- 1 cup dry or semi-dry white wine (wine that one would drink)
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon freshly grated orange zest
- 3 tablespoons Chambord liqueur
- ½ cup heavy cream
- pinch of fine sea salt or kosher salt
- ½ cup unsalted butter diced
FOR THE MARINATED CHICKEN:
- ¼ cup freshly chopped parsley
- 2 cloves garlic minced
- 1 tablespoon herbes de Provence
- 1 tablespoon Dijon mustard
- ¼ cup olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 medium chicken breasts
- Mango Salsa
FOR THE SANGRIA BUTTER SAUCE:
In a saucepan, combine wine, lemon juice, orange juice, orange zest and Chambord liqueur. Bring to a boil, over medium heat, and reduce by half.
Reduce heat to medium-low, add in the cream and, again, reduce by half.
Reduce heat to low and whisk in the cold butter.
Keep the sauce warm until ready to serve.
FOR THE MARINATED CHICKEN:
In a small mixing bowl, whisk together all marinade ingredients and rub the mixture over the chicken breasts. Marinate the chicken 30 minutes at room temperature or up to 3 hours, refrigerated. If the chicken is refrigerated, bring it back to room temperature before cooking it. Roast the chicken in a 375°F oven for 15 minutes or charbroil it in the grill. When tested with a meat thermometer, the internal temperature for chicken breasts should read 155-160°F.
FOR THE MANGO SALSA:
In a medium-size mixing bowl, gently toss together all salsa ingredients. (*NOTE: The salsa should not be made more than 4 hours prior to serving.) If made ahead, keep refrigerated in an airtight container. The salsa will get a little juicy, so use a slotted spoon to spoon the salsa over the chicken.
Spoon the sangria butter on the bottom of a serving platter, set the chicken breasts over the sangria butter and top the breasts with mango salsa.
Hawaiian Chicken Kebabs
Chicken pieces are soaked in a simple, flavorful, sweet and tangy marinade then threaded onto skewers along with fresh pineapple and colorful peppers and onions.
- 1/3 cup ketchup
- 1/3 cup packed dark brown sugar
- 1/3 cup low-sodium soy sauce
- 1/4 cup canned pineapple juice
- 4 Tbsp olive oil, divided, plus more for brushing the grill
- 1 1/2 Tbsp rice vinegar
- 4 garlic cloves, minced (4 tsp)
- 1 Tbsp minced ginger
- 1/2 tsp sesame oil
- Salt and freshly ground black pepper
- 1 3/4 lb boneless, skinless chicken breast, chopped into 1 1/4-inch cube
- 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
- 1 1/2 large green peppers, diced into 1 1/4-inch piece
- 1 large red onion, diced into 1 1/4-inch piece
In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger, and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired.
Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 hour (meanwhile soak 10 wooden skewer sticks in water for 1 hour).
Preheat a grill over medium heat to 400°F (200°C). Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper, and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple, and chicken onto skewers until all of the chicken has been used.
Brush grill grates with olive oil then place skewers on the grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to the opposite side and brush remaining 1/4 cup of marinade on the opposite side.
Allow to grill about 4 minutes longer, or until chicken registers 165°F (75°C) in the center on an instant-read thermometer. Serve warm.
Recipe source: Cooking Classy
- Heat 1 1/2 inches oil in a large Dutch oven over medium-high heat to 375°F (measure temperature with a deep-fry thermometer).
- Meanwhile, whisk together cornmeal, paprika, baking soda, 1 cup flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add beer and whisk to combine.
- Place remaining 1/2 cup flour in a bowl. Season with salt and pepper. Add fish, shrimp, clams, and lemon slices, and toss to coat lightly.
- Working with a few pieces at a time, remove seafood and lemons from flour, shaking off excess, and dip in batter, letting excess drip back into the bowl. Carefully add to hot oil, being careful not to overcrowd the pot. Fry until golden brown and cooked through, 1 to 2 minutes per side. Transfer to a paper towel-lined plate. Season with salt.
- Make Tartar Sauce: Whisk together mayonnaise, dill pickles or relish, and lemon juice, capers, and whole-grain mustard in a bowl. Season with kosher salt and freshly ground black pepper. Add more lemon juice, if desired. Makes 2/3 cup.
- Make Mignonette: Combine red wine vinegar and finely chopped shallot in a bowl. Season with kosher salt and freshly ground black pepper. Let sit at least 30 minutes or up to 24 hours. Makes 1/2 cup.
- Make Chimichurri: Combine parsley, white wine vinegar, olive oil, garlic, jalapeño, and fresh oregano in a bowl. Season with kosher salt. Makes 2/3 cup.
- Serve with lemon wedges, Tartar Sauce, Mignonette, Chimichurri, hot sauce, and malt vinegar.
BLT Pasta Salad
- 2-1/2 cups uncooked bow tie pasta
- 6 cups torn romaine lettuce
- 1 medium tomato, diced
- 4 bacon strips, cooked and crumbled
- ½ cup ranch dressing
- 1 Tablespoon barbecue sauce
- ¼ teaspoon pepper
- Cook pasta according to package directions. Drain. Then rinse pasta under cold water.
- In a large bowl, combine the romaine lettuce, tomato, bacon, and pasta.
- Drizzle the ranch dressing and barbecue sauce over the top. Gently toss to coat evenly. Season with pepper. Serve immediately and enjoy!
Heirloom tomato galette with honey with thyme.
Buttery dough, blue cheese, cheddar cheese, caramelized onion, honey, roasted zucchini + tomatoes, and fresh thyme.
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 10 tablespoons cold unsalted butter cut into 1/2 inch cubes, 1 stick + 2 Tbs
- 1 egg beaten
- 2 tablespoons butter
- 1 sweet onion thinly sliced
- kosher salt + pepper
- 6 fresh thyme sprigs chopped
- 8 ounces blue cheese crumbled
- 4 ounces sharp cheddar cheese shredded
- 1/4 cup fresh basil
- 1 small zucchini thinly sliced
- 1–2 small to medium heirloom tomatoes sliced
- 1 1/2 cups cherry tomatoes halved
- olive oil for drizzling
- honey and or honeycomb for serving
- toasted walnuts for topping
In the bowl of a food processor combine the flour, cornmeal, salt, and pepper. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter, similar to the size of rice. Add 1/4 cup ice water to the dough and pulse until it comes together. If needed add 1-2 tablespoons more ice water until the dough comes together. Turn the dough onto a floured work surface, knead a couple of times and then form the dough into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, add the butter to a skillet set over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly until the onions begin to soften, about 5 minutes. Continue to cook, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes. Remove from the heat and stir in the thyme. Season lightly with salt and pepper.
Now grab your dough from the fridge. Flour your work surface and roll the dough to about 1/8-inch thickness. Transfer to a baking sheet lined with parchment paper.
Crumble the blue cheese over the bottom of the dough leaving a 3-inch border around the edges. Sprinkle on the shredded cheddar. Add the caramelized onions in an even layer and then layer on the basil, zucchini, sprinkling it with salt + pepper. Now add the tomato slices and half of the cherry tomatoes, reserving the remaining half for topping. Drizzle the tomatoes with olive oil, sprinkle with salt and pepper. Now drizzle lightly with a little honey. Fold the edge of the dough over the tomatoes. Brush the crust with the beaten egg. Place the galette in the fridge for 15 minutes or until ready to bake.
Preheat the oven to 375 degrees F.
Bake the galette for 45-55 minutes or until the crust is golden and the tomatoes are very lightly charred. Allow to cool 5 minutes and then slice and serve topped with fresh cherry tomatoes and a drizzle of honey, if desired. The crust will be crumbly so cut small slices for easier serving.
Classic Lobster Rolls
You don’t have to live On the coast to enjoy the best tasting lobster rolls.
Kosher salt and black pepper
1 1/4 lb. lobster meat, cooked
- Combine mayonnaise, fresh lemon juice, fresh chives, Dijon mustard, and kosher salt and black pepper in a bowl. Add cooked lobster meat (cut into large pieces) and gently toss to coat. Butter sides of split-top hot dog buns and cook in a nonstick skillet until golden and crisp on each side. Line toasted rolls with lettuce leaves and fill with lobster salad.
Layer on lettuce first to prevent soggy bread.
For an extra kick of regional flavor, try one of these variations.
GULF COAST: Stir in chopped mango and mint leaves.
SOUTHWEST: Mix in chopped chipotles in adobo, crushed tortilla chips, and cilantro.
NORTHWEST: Add diced apple and celery.
Trust us, this is the only burger recipe you’ll ever need.
Canola oil for grill grates
Kosher salt and freshly ground black pepper
Cheese, lettuce leaves, pickles, and sliced tomatoes, for serving
- Set up the grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates with oil.
- Gently shape the beef into 8 balls, then flatten into 3/4-inch-thick patties. Using your thumb, make a shallow (1 1/2-inch-wide) indent in the top of each patty. Season with salt and pepper.
- Grill patties, indent sides up until browned and patties easily lift from the grates, 3 to 4 minutes. Flip and grill, basting with Worcestershire, to the desired doneness, 3 to 4 minutes more for medium.
- Serve burgers on buns with cheese, lettuce, pickles, and tomatoes alongside.
I hope you enjoyed these recipes please share and comment.
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