Grilled Salmon with North African Flavors

"This version of the classic North African herb paste know as chermoula serves as both a marinade and a sauce for this richly flavored salmon.  If it is too cool to grill outdoors, you can roast the salmon at 450 F for 12 to 15 minutes."

1/4 cup low-fat or nonfat plain yogurt
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 T lemon juice
1 T extra-virgin olive oil
3 cloves garlic, minced
1 1/2 t paprika
1 t ground cumin
1/4 t salt, or to taste
Freshly ground pepper to taste
1 pound center-cut salmon fillet, cut into 4 portions
1 lemon, cut into wedges

Stir together yogurt,

parsley,

cilantro,

lemon juice,

oil,

garlic,

paprika,

cumin,

and salt and pepper in a small bowl.  Reserve 1/4 cup for sauce; cover and refrigerate. 

Place salmon fillets in a large sealable plastic bag.  Pour the remaining herb mixture, seal the bag and turn to coat.  Refrigerate for 20 to 30 minutes, turning the bag over once.

Remove the salmon from the marinade, blotting any excess.  Grill (or roast in the oven) until browned and opaque in the center, 4 to 6 minutes per side.

To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.

My Review

This sauce is simply superb!  I didn't get enough.  Next time I will triple the sauce recipe and mix it into the couscous.  Fresh, fast and flavorful!

Farro Salad with Tomatoes and Herbs

"Farro is a type of wheat that was an important component of the Roman Empire's diet, but it fell somewhat out of favor when more refined wheat products became plentiful in Italy...  Farro is available in Italian markets and gourmet grocery stores, but brown rice or barley could also be used in this recipe."

10 ounces farro (about 1 1/2 cups)
2 1/4 teaspoons salt, plus more to taste
1 large garlic clove, minced
2 tablespoons balsamic vinegar
1/4 teaspoon freshly ground black pepper, plus more taste
1/4 cup extra-virgin olive oil
2 medium-sized tomatoes, seeded and chopped (I used 3 cups cherry tomatoes, halved)
1/2 medium-size sweet onion (such as Walla Walla), finely chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh flat-leaf parsley

www.bluebirdgrainfarms.com

I followed cooking directions of the back of the package...

In a medium saucepan, combine 4 cups water and farro.  Bring to a boil over high heat.  Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes.  Add 2 teaspoons of salt and simmer until the farro is tender, about 10 minutes longer. 

Drain well, then transfer to a large bowl and let cool.

In a medium bowl, mash the garlic with 1/4 teaspoon of salt to make a paste.

Whisk in the vinegar and 1/4 teaspoon of pepper...

... then the oil.

(Homegrown cherry tomatoes!)

Add the tomatoes...

onion...

chives...

and the parsley to the farro and toss to combine.  Add the vinaigrette to the salad and toss to coat.  Season the salad with more salt and pepper to taste.  (This salad can be made 1 day ahead.  Cover and refrigerate.  Bring to room temperature before serving.)

4 side-dish servings

My Review

Farro is much like buckwheat or wheat berries... wholesome and chewy.  This particular farro is grown here in Washington and has 5 grams of dietary fiber per serving.  This dish has traditional Italian flavors and was a nice filling side to my roasted chicken.

Smoked Oyster and Goat Cheese Pastries

"I love smoked oysters and I don't think that enough people know about them, so make these little pastries and let everyone enjoy."

8 oz. puff pastry dough

4 oz. soft goat cheese, crumbled

2 cans smoked oysters, 3 oz. each

1 egg, beaten

sea salt and freshly ground black pepper

Roll out the dough on a lightly floured surface until very thin, to make a rectangle, then cut in half lengthwise.

Put half the crumbled goat cheese down the middle of one piece of dough. 

Arrange half the oysters in a row on top of the goat cheese.

Brush the beaten egg along both the long sides, fold the dough over lengthwise, and gently press the edges together to seal.  Repeat with the other piece of dough and remaining cheese and oysters.  

 

Lightly brush both puff pastry packages with beaten egg, then sprinkle with salt and pepper.

Cut into 1-inch slices, transfer to the prepared baking tray, and cook in a preheated oven at 400 F for 12 minutes until puffed and golden.  Let cool to room temperature before serving.

Serves 12

My Review

These little savory bites were served tonight to my favorite crowd and everyone loved them!  They were perfect crispy packages filled with flavor and I'd make them again in an instant.   

Baked Beans with Ham

"These tangy sweet baked beans have big chunks of smoky ham-and lots of them-..."

2 t canola oil
1 medium onion, diced
12 ounces smoked Virginia ham, cut into 1/4-inch cubes
2 cloves garlic, minced
2 15-ounce cans navy beans (preferably low-sodium), drained and rinsed
1 15-ounce can crushed tomatoes (preferably no salt added)
1/2 cup water
1/4 cup unsulfured molasses
1 T Dijon mustard
1 T cider vinegar
1/2 t freshly ground black pepper

Heat the oil in a large skillet over medium-high heat.  Add the onion and cook until softened and translucent, about 5 minutes. 

Add the ham and garlic and cook for an additional 3 minutes.

Stir in the beans, crushed tomates, water, molasses, mustard, vinegar, and pepper.  Bring to a boil, then reduce the heat to a simmer.  Cover and cook until about half of the liquid is absorbed, 15 minutes. 

Makes 4 servings

My Review

What a perfect side dish for our 4th of July bbq!  These flavorsome beans were so easy to prepare and much, much better than baked beans out of a can.  Beans are packed full of protein, iron, folic adic, magnesium, iron, and fiber.  So, enjoy...  Happy 4th everyone!

Warm Spinach Salad with Grapes and Pancetta

"A good spinach salad is always a welcome addition to your recipe collection, and this one is a winner.  It makes an excellent starter to a seafood or pasta dinner, or a light main course all on its own."

2 bunches fresh spinach leaves, washed and dried
3 T balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 t salt
1/4 t pepper
1/2 cup (4 ounces) chopped pancetta (or substitute bacon if pancetta is unavailable)
1/4 cup pine nuts
1 cup greed, red, and/or black grapes
1/2 cup thinly sliced red onion (about 1/4 medium onion)
1/2 cup shaved or grated Parmesan cheese

Place the spinach in a large bowl; set aside.

In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.  Set aside.

In a large saute pan, cook the pancetta over medium-high heat until almost crisp, 5 to 7 minutes.  Do not drain. 

Add the pine nuts to the pan with the pancetta and cook, stirring constantly, until they become lightly toasted, about 2 minutes.

Add the grapes and red onion and continue to cook until warmed through.  Pour the dressing over the pancetta mixture and bring to a boil.  Pour the hot dressing over the prepared spinach.  Toss quickly to coat the leaves.  Arrange on a serving platter or individual plates.  Sprinkle with the Parmesan shavings and serve.

Serves 6

My Review

I would eat spinach everyday if it was this beautiful salad!  The salty crunch of pancetta is always a treat and it pairs nicely with the grapes.  Pine nuts add a rich touch and the dressing with red onion is zingy.  Loved this one!