Category Archives: vegetables

Veggie Frittata for Mothers Day

Posted on May 9, 2013 | 2 comments

This Mothers Day I am hosting a brunch for our family. This frittata is a delicious addition to any brunch. Of course we will also have Baked French Toast which is a brunch staple in this house, and lots of other tasty treats.   This is pretty delicious and a crowd pleaser. There is some prep involved so I cut up all the veggies the night before and leave them in little baggies in the fridge. I was ready to go the next day. Enjoy your Mothers Day from our house to yours.

Veggie Frittata

1 small zucchini , 1 inch diced (app)

1 red bell  pepper, seeded and diced (1 -2 ” diced)

1 yellow pepper, seeded and diced ( 1- 2″ diced)

1 red onion ( 1 – 2″ diced)

1/3 cup good olive oil

Kosher Salt and Freshly Ground Black Pepper

2 teaspoons minced garlic ( 2 cloves)

12 extra large eggs (let them sit out at room temperature)

1 cup half and half

1/4 cup freshly grated Parmesan Cheese

1 tablespoon unsalted butter

1/3 cup chopped scallions, white and green ( app. 3 scallions)

1/2 cup grated Gruyere cheese

Directions:

Preheat the oven to 425 degrees.

Place the zucchini, peppers, and onion on a sheet pan.( you want all the veggies the same size so they all cook evenly and at the same time) Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper, and toss well. Bake in the oven for 15 minutes. Add the garlic, give it a toss, and bake for another 15 minutes. Remove from the oven and turn the oven down Rome and Thanksgiving 053DSCN2293IMG_1999IMG_1438DSCN2950DSCN3141to 350 degrees.  This can be done one day ahead and leave in a container in the fridge till you’re ready to use.

Meanwhile, in a large bowl, whisk together the eggs, half and half , Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.

In a 10″ ovenproof sauté pan, melt the butter and sauté the scallions over medium-low heat for 2 minutes. Add the roasted veggies to the pan and toss with the scallions. Pour the egg mixture over the veggies and cook for 2 minutes over medium=low heat without stirring. Transfer the pan the oven and bake the frittata for 20 – 30 minutes, until it is puffed up and set in the center. Remove from oven and sprinkle with the Gruyere and bake for another 4 minutes or until the cheese is just melted.  Put the pan right on the table and cut wedges and serve hot! Enjoy and Happy Holidays.Featured Image -- 7127

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Cinco de Mayo Salad and Green Goddess Dressing

Posted on May 1, 2013 | 2 comments

photo (2)photo (5)photo (2) photo May is here and it brings warm weather and beautiful flowers and springtime has finally arrived. This is a perfect way to bring a little Cinco de Mayo into your home in a pretty healthy way.

Any excuse to celebrate a holiday with a new recipe! Happy Cinco de Mayo everyone and here is a new salad and salad dressing to help celebrate with. While I am not a vegan and don’t always cook that way,  I tried this salad dressing which I found in Gwyneth Paltrow’s cookbook, “It’s All Good”, and I have to say it is all good! All good ingredients. I am not talking diet food–just good, healthy food, that when eaten in moderation, yields very good results. I used * Vegenaise in making this and highly recommend it in the place of mayonnaise. You can also use yogurt in its place. This is low salt and low sugar. Delicious, fresh ingredients. I made it with the delicious salad listed below. I love love cilantro, and I have to say that if you don’t love cilantro, this one’s not for you. I used half of a jalapeno and it was not hot at all, next time I will use a little more.  I scraped the seeds out. Be very careful handling jalapenos and their seeds–make sure to wash your hands well afterwards and maybe wear gloves to prevent any problems.

This dressing will keep well in a jar for up to a week.

*a little story about Vegenaise, which is lighter than mayonnaise and contains no eggs, milk or animal products. No GMO’s (Genetically Modified Organisms). Mix it with Dijon for great flavor in the place of real mayo. Extra added bonus is a great jar to store future salad dressings in.

Ingredients:

*this will be vegan if you use Vegenaise

DRESSING INGREDIENTS:

2/3 cup of Vegenaise, yogurt, or mayonnaise

2 scallions, white and light green parts only, chopped

1/4 cup freshly squeezed lime juice (about 4 limes)

1/2 green jalapeno, roughly chopped (you can use more or less, whatever level of heat you like)

1/2 cup extra virgin olive oil

1/2 teaspoon kosher salt

1 tablespoon honey

DRESSING DIRECTIONS:

Blend all ingredients in a blender except for olive oil (I open the top and pour oil in after all other ingredients are combined.) It is a beautiful light green color with specks of dark green. Joel was definitely suspicious of the color but he really loved it! Gave it a big thumbs up!

This should serve 4 nicely as a salad but adjust quantities based on how many people you are feeding.

SALAD INGREDIENTS:

About two hearts of romaine Lettuce, shredded

1/2 can of yellow corn (or 2 fresh ears of corn, shucked)

1/2 can black beans (I use organic canned beans and rinse and drain them)

4 scallions, white and light green parts only, thinly sliced

1 ripe avocado, cut into chunks

approx. 1/2 cup chopped tomatoes (I used delicious cherry tomatoes, halved)

1/4 cup roughly chopped cilantro

Green Goddess Dressing (see above)

If you’re using fresh corn, you’ll have to cook it first. I used the canned version this time. Place the lettuce in a large bowl and dress it with about 1/4 cup of the dressing, just so it’s nicely coated. I then added beans, tomatoes, scallions, avocado, cilantro and corn. Add a little more salad dressing, and serve immediately. Joel likes a lot more dressing on his salad so I served with dressing on the side. And no he didn’t eat all that stuff in the salad; he just ate lettuce and tomatoes…he really doesn’t know what he’s missing!

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Posted in Salad, salad dressing, vegan, vegetables, vegetarian

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Roasted Asparagus with Simple Lemon Vinaigrette- Springtime is here

Posted on April 8, 2013 | 2 comments

photoI wish it were warmer but I can feel it coming, any day now . If you read my blog you know how very much I love asparagus and I am always looking for new things to do with it. Love the woody fresh flavor they bring with them. Asparagus may be a year round presence these days, but the “real” deal appears each and every spring. It’s only for a few months that we’ll have these beautiful spears. I love them barely cooked with a simple delicious vinaigrette, love them in an omelette, salads, pastas and just plain roasted . Just don’t overcook them, that’s sad , they go limp and stringy and just plain old bad. I love them just cooked and thrown into my Quinoa Salad. Just throw them into a pot of boiling salted water for a minute till they turn bright green, remove and cool down and mix in with the quinoa for a delicious addition.  This recipe below is to roast asparagus in the oven and top it with this simple lemon vinaigrette. It stands on its own as a side dish or you can add it to any salad.

Ingredients:

3/4 – 1 lb. fresh asparagus, remove woody stems and if they’re very thick take a vegetable peeler to them. I usually just break off the bottoms where they will just snap off when you bend them, or use a knife.

olive oil ( a good glug)

kosher salt

freshly ground black pepper

Vinaigrette:

1/2 teaspoon Dijon mustard

1/2 lemon, juiced

1 tablespoon olive oil

kosher salt and freshly ground black pepper to taste

*this can easily be doubled

Directions:

Preheat the oven to 400 degrees

Break off the ends of the asparagus and if they’re very thick, peel them a little bit with a vegetable peeler. Place the asparagus on a baking sheet, drizzle with a good glug of good olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with Salt and Pepper. Roast the asparagus until tender but still firm and moist. About 20 – 25 minutes.

Make the vinaigrette: in a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle the olive oil in, whisking quickly so olive oil will emulsify into the juice mixture. Season with Salt and Pepper. Serve warm, at room temperature or cold. If you refrigerate, take out for about an hour so it’s not super cold when you serve.

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Posted in Raw, Salad, salad dressing, vegan, vegetables, vegetarian

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Carrot Souffle

Posted on December 24, 2012 | Leave a comment

I was looking for a carrot souffle recipe that would be perfect for the holidays and came across quite a few, I settled on this one and I was very happy I did.  Original recipe comes from Emeril Lagasse, and if you can believe it, it had more butter and more brown sugar than it does, I took a few liberties with the recipe and it was just delicious. The orange flavor is very strong, so if you like you can cut that a bit but I love the fresh flavor of orange so I kept it at a full tablespoon.  It is not difficult to make, just takes some time and a lot of ingredients. I peeled the carrots, and just cut them in thirds to boil, because they were getting thrown in the food processor anyway. You need a food processor for this, and a large one at that. I literally put all ingredients into it and gave it a few whirls. . It is a most perfect  holiday dish, perfect for Christmas, Jewish New Year and Thanksgiving, really any time you are making dinner for a big group. If you’d like you can cut this recipe in 1/2 for a smaller gathering.   I also didn’t use a 9 x 13 but used a deeper casserole dish, which was fine, you can use whatever pretty baking dish you like.  I cooked it for 1/2 the time the day before and then just put in oven again day we were eating it for another 45 minutes or so. The deeper the dish , the longer it will take to fully cook through. It was light like a souffle should be and the topping is crunchy and sweet. This goes to any holiday meal, and really any time. Good news is carrots are always readily available no excuse not to eat them.

*this recipe can easily be cut in half

Ingredients:

3 pounds carrots, I peeled them and cut them into thirds

6 large eggs – beat before adding to processor

1 cup packed light brown sugar

1 1/2 sticks unsalted butter at room temperature

1/2 cup all-purpose flour

1/2 cup milk ( I used skim plus)

1/4 cup fresh squeezed orange juice

1 tablespoon orange zest ( use the orange that you will juice)

1 1/2 teaspoons baking powder

3/4 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg ( or 1 teaspoon powder)

pinch of salt ( regular table salt)

Topping:

1 cup packed light brown sugar

1 cup chopped pecans/walnuts whichever you prefer

1/2 cup all-purpose  flour

4 tablespoon ( 1/2 stick) unsalted butter , at room temperature

Directions:

Preheat the oven to 350 degrees. Spray a casserole pan ( up to 9 x 13 ) . Bring a large pot of water to a boil, add the peeled cut up carrots, and cook until tender, app. 15 minutes and drain. Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary. I was able to put all ingredients in a large processor, if not you will have to work in batches.  Spoon the mixture into the prepared casserole dish.

Combine the topping ingredients, brown sugar, pecans, flour and butter in a medium size bowl , stir to blend. Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, 55 minutes to 1 hour. I baked for 35 minutes the day I made it, and will re – heat it for another 45 minutes before serving. You’ll want it a little bubbly around edges.

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Zucchini Bolognese

Posted on December 20, 2012 | 1 comment

This doesn’t really require a whole recipe page but it is such an amazing vegetable dish to make I figured why not. It’s super easy, especially if you can buy the zucchini already shredded ( Iavorone and Van Sise Farms in Woodbury to name a few) it’s packaged and ready to go. Or just buy about 4 zucchini or however many you feel you’ll need and put them through the food processor with the shredding blade ( leave skin on) . After you shred you must wring out any extra moisture, so use a towel and literally wring the zucchini out and allow it to dry out for a bit .  I used my Turkey Bolognese sauce and baked it in the oven.  Prior to putting in gratin dish, I mixed zucchini with turkey Bolognese sauce in a large bowl, placed it in a well sprayed gratin dish and baked in oven for about 1/2 hour till bubbly.  My friend Karyn gave me the tip not to cook zucchini down first, it will just cook in gratin dish in oven, so super easy.  I didn’t add parmesan cheese and left it on the table for everyone to use at their own discretion. It is awesome, and perfect for people not wanting to indulge in pasta . Super satisfying and healthy! Of course you can make this with meatless sauce and it’s vegetarian for those who would prefer meatless. It’s wonderful either way. For Bolognese Recipe just put into my blog Turkey Bolognese and it should come up. Enjoy!

Chanukah 042

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Roasted Potatoes with Mustard and Onions

Posted on September 13, 2012 | 1 comment

I saw this on the Barefoot Contessa TV show and thought this would be so tasty. It was! I made it with chicken and steak, but honestly this would be great alongside any dish. Very easy and pretty perfect. This was how I prepared it. It served 6 very well, and it could probably serve 8 – 10 as a side dish. A perfect dish for Thanksgiving or Christmas or any dinner party.

Ingredients:

2 – 2 1/2 lbs. Yukon gold potatoes

2 medium size yellow onions

3 tablespoons olive oil

2 tablespoons whole-grain mustard

Kosher Salt – about 2 teaspoons

Freshly Ground Black Pepper – a few good grinds of the pepper mill

Directions:

Preheat the oven to 400 degrees.

Cut the potatoes in quarters, and then I cut them again, I found they crisped up better smaller.  Place on a very large sheet pan, do not crowd. I actually used two baking sheets for this amount of potatoes.  Remove the ends of the onions, peel them, and cut them in half, slice them crosswise in app. 1/4 ” slices to make half rounds. Toss the onions and potatoes on the sheet pan. ( I also sprayed pans generously with Pam cooking spray)

In a separate bowl, with a wire whisk mix the mustard and the olive oil, and pour over potatoes. With clean hands I mixed up everything on sheet pan, then sprinkled 2 teaspoons kosher salt, and freshly ground black pepper on the potatoes and mixed again.  I baked for about an hour at 400, or until the potatoes were lightly browned on the outside and tender on the inside. I prefer a little crispy, do them however you like. I tossed a few times with a metal spatula during cooking process.

Taste for salt, and you can always add more salt at the end. 

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Posted in Potatoes, vegetables, vegetarian

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Potato – Zucchini Latkes for Chanukah

Posted on September 12, 2012 | 4 comments

It’s almost Chanukah if you can believe it!  These tasty little pancakes are perfect for the holiday and really any day.   Most perfect of all is that you can cook them, freeze them and have them for whenever you want. They make a great appetizer or side dish. My experience with latkes is that they never really taste as good as when you first fry them, but that’s such an impossible task with people waiting to eat and having fifty million other things to do. Latkes are the ultimate comfort food. This is just a little twist on the traditional potato latke .  Usually about 2 – 2 1/2 inches in diameter is the right size, but it’s up to you. Not sure where this recipe hails from. The original from my Grandmother, but the zucchini was added later. My grandmother didn’t own a food processor and it’s a game changer, just makes it so much simpler to do.  I loved my Grandmother’s latkes and not quite sure what she did to make them so delicious but I try my best.

Happy Chanukah!

If you’re not into the zucchini thing just add 2 more potatoes and omit the zucchini.

Delicious served with applesauce , that’s how we do it here.

Ingredients:

6 russet potatoes, peeled and quartered (for food processor)

2 zucchini, cut into large chunks (for food processor)

1 spanish onion, peeled, and cut into quarters (for food processor)

4 eggs, beaten

1 – 2 teaspoons kosher salt ( more to taste) tasting is key here , potatoes can be very bland

1/2 teaspoon freshly ground black pepper

2/3 cup matzoh meal or bread crumbs ( if you’re making for Passover it’s perfect with matzoh meal)

Vegetable oil for frying

*applesauce for dipping ( optional) this is what we use

* sour cream ( optional) if you like

Directions:

Using the grater blade for the food processor, grate the onions, potatoes, and zucchini. A little trick to these latkes is to drain out as much of the liquid as possible, so I literally squeeze out every drop of liquid with my hands. I let each vegetable sit in a colander to drain as I grate the next one.

In a separate bowl, beat together the eggs, salt and pepper. Add it to the potato mixture and combine well. Next, add the matzoh meal or bread crumbs.  Taste for salt (start with 1 teaspoon and add more if needed, this is very important for flavor.

Heat oil in a large, heavy skillet or cast iron skillet, over a high flame. You want the oil very hot. I test the oil with a drop of water–when it sizzles, it is ready to fry. I put about 2 inches of oil in the pan, you may need to add more as you start frying. Form pancakes about 2 inches in diameter, place (very) carefully into the oil, and when the edges start to crisp up, turn them over and continue cooking until golden. If you like them flat and crispier, then flatten them out with a spatula while cooking and start with a little less.

*I like the oil to be clean as I fry a lot, so if it starts to run down I usually pour it out, wipe pan with paper towel and add fresh new oil. This is only in the event the oil starts to get very dark from the potatoes. It may not be necessary but sometimes it is. They will just fry up better.

Let the pancakes cool off, and serve plain or with sour cream or applesauce on the side. If you are freezing them, let cool completely first, then I usually use a Hefty Ziploc freezer bag. Mark them with the date, and take them out the night before you need them. They should stay for at least a month in freezer, and probably longer.

*to re-heat I like to use the oven at 350 degrees on a cookie sheet for about 15 mins. depending on how thick they are. Spray the cookie sheet with Pam Spray and you may want to flip them over 1/2 way through. Make sure they are heated throughout. Serve with some of that homemade applesauce on my blog. Enjoy!

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Posted in Dairy, meatless, Passover Recipes, vegetables

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Corn Soup with Roasted Peppers and Tomatoes (can be vegetarian)

Posted on September 4, 2012 | Leave a comment

Summer’s bounty in a pot. Out in Colorado we get this local corn from Olathe, Colorado. It is known for its sweetness and despite the drought and heat conditions this summer, it’s as sweet as ever. I am not sure where else they ship to but if you see Olathe Corn buy it. Obviously all local corn is sweet and delicious , so wherever you live pick some up.  I picked up 5 ears the other day as it just came in off the truck at Whole Foods. So what was I going to do with 5 ears of corn and 2 people to eat it?  I had seen this recipe and decided to make it my own with a few substitutions here and there. The original came from The Sussman Brother’s Cookbook. I used less cream, and since I only had 5 ears of corn, I couldn’t garnish the soup with more corn, so I would suggest an extra ear of corn when you are buying. I also made it with a bit of kick, but you can use less chili powder, or none at all.  I love soup all year round and when I saw this recipe using all these fresh ingredients I knew I had to make it. And yes, Joel loved it.

Here is my variation on the Sussman Brothers’ recipe.

Ingredients:

2 ripe but firm tomatoes

Kernels from 6 ears of corn (the sixth will be used for garnish. I used 5 and didn’t garnish.)

2 red bell peppers

1 yellow onion, chopped

1/2 red onion, chopped

3 garlic cloves, minced

2 1/2 – 3 cups chicken broth (or vegetable broth for my vegetarian friends)

1 tsp. chipotle chili powder * (This will give it a good kick. If you prefer less heat, then use less or eliminate all together if you don’t like any heat. I like the smoky heat the chili powder gives the soup.)

1 /2 cup heavy cream (you can use more but I found that 1/2 cup is sufficient)

2 tbsp. kosher salt

*Sliced avocado for garnish is always nice if you’d like

Directions:

Preheat oven to 375 degrees.

Put tomatoes in a glass baking dish lightly sprayed with Pam. Roast tomatoes in oven till skin starts to darken, about 1/2 hour. (You just want to be able to remove skins easily.) Remove from oven and allow to cool. Keep oven on.

I put my red bell peppers on the grill and char them, and then when they cooled off I remove charred outer skin, and cut them into pieces.

I removed corn from the cobs using my bundt pan. Then spread the corn in a single layer on a baking sheet with a drizzle of olive oil, and roasted corn for about 15 – 20 minutes in the 375 degree oven until the corn starts to turn a golden brown color.

Remove skins from tomatoes, remove charred skins from peppers while the corn is cooking in the oven.

In a soup pot  (Le Creuset), put 1 tablespoon of olive oil. Over medium heat, put in onions and let them become translucent, then add in the garlic (a quick stir) then add the tomatoes, peppers and corn. Add enough broth to cover vegetables (about 2 – 2 1/2 cups) and bring mixture to a boil. Reduce heat and cook until all veggies are very tender. I let it simmer for about a half hour. Add broth if you need to. Add chili powder if you’re using it and salt. I let it sit for a bit off the heat and cool. Then using my immersion blender I start to blend soup until it’s smooth, adding the cream a little at a time. (I only used 1/2 cup of cream for entire pot of soup and it was perfectly smooth and rich.) Taste for salt. If you’d like, garnish with additional corn, or avocado slices, or both. I served it hot. It will probably serve 6 nicely.

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Herb Roasted Tomatoes and Chicken

Posted on July 31, 2012 | 2 comments

    I love to use fresh tomatoes and herbs in my cooking, they are sweet and the roasting just intensifies their sweet flavor. I try to use fresh ingredients whenever possible, and during the summer there is so much to choose from. This is a light dish cooked in the oven, I used dry Herbes de Provence which is something everyone should have in their spice drawer. I used fresh tarragon which gave this dish amazing flavor, if you’re not into the tarragon flavor or just can’t get it I am sure fresh basil will work here just fine. I served with rice on the side . This is a keeper for sure. I got it from Bon Appetit magazine which has a treasure trove of delicious recipes.

    Ingredients:

    1 1/2 lb. cherry tomatoes or any small tomatoes

    6 Tbsp. olive oil, divided

    2 Tbsp. herbes de Provence

    1 tsp. kosher salt ( plus more for tasting)

    freshly ground black pepper

    1 Tbsp. Worcestershire sauce

    1 lb. skinless, boneless chicken breasts

    1 small shallot, minced

    2 Tbsp. red-wine vinegar

    3 Tbsp. flat-leaf parsley leaves

    3 Tbsp. fresh tarragon leaves

    Directions:

    Preheat oven to 450 degrees. Combine tomatoes, 2 Tbsp. oil and herbes de Provence in a large bowl. Season with some salt and pepper, toss to coat the tomatoes. Heat 1 tbsp. oil in a large heavy ovenproof skillet , carefully add tomatoes to pan, oil may splatter. Transfer skillet to oven and roast tomatoes, give tomatoes a turn in about 10 minutes, you want tomatoes to burst and release some of their juices, total time should be 15 – 20 minutes. Remove from oven and transfer to a bowl and drizzle with Worcestershire sauce.

    Meanwhile, season chicken with 1 tsp. salt and pepper. Heat 2 Tbsp. oil in a large ovenproof skillet over medium high heat. Sear chicken on both sides until golden brown, about 4 minutes on each side. Transfer pan to oven and roast chicken until cooked through, another 10 minutes or so. Transfer chicken to a cutting board and let rest .

    Add remaining 1 tbsp. oil to same skillet, heat over medium heart. Add shallot and cook, stirring often , until softened , about 3 minutes. Deglaze pan with vinegar ( just put in vinegar) scraping up whatever browned bits are in the bottom of the pan, then add tomatoes and their juices and bring to a simmer , sauce will begin to thicken up, about 2 minutes or so. Season sauce to taste with salt and pepper to your liking.

    Slice chicken, divide among plates. Spoon tomatoes and sauce over, garnish with fresh herbs ( tarragon and parsley) .

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    Posted in chicken, chicken and tomatoes, tomatoes

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    Smoking Hot Salmon ( on grill or in oven) and a quick Corn Salad from leftover grilled corn

    Posted on July 17, 2012 | 1 comment

    Grilled Leftover Corn for salad

    Always on the prowl for new recipes for Salmon. I usually cook it on the grill in the summer but this could easily be cooked indoors if no grill available. I actually cook this on a piece of aluminum foil on the grill, it really is like an outdoor oven. You can use a basket but I always find it makes such a mess. Whatever works for you, when I have placed fish right on grill it’s just a disaster, so I’ve taken to doing it this way. I played with these ingredients for the marinade and you know I took liberties with the cayenne pepper, so just put a sprinkle if you don’t like it too spicy. The marinade thickened up and it was perfectly delicious with a sprinkling of fresh cilantro. Cilantro can be eliminated but we love it, so it stays on in this house. I had some leftover ears of Grilled Corn so I threw together a very impromptu Corn Salad which is listed below as well.

    Ingredients:

    1 lb. Salmon Filets ( I used 1 1lb. piece for the 2 of us) This time out I got Copper River Salmon and it was just delicious. I use Wild Salmon usually. Use whatever you like best

    For Marinade:

    2 tablespoons unsalted butter

    1 medium shallot – chopped

    1/4 cup freshly squeezed lemon juice

    1/4 cup light brown sugar

    Cayenne Pepper to taste ( I was generous with it, but it packs a lot of heat)

    2 tablespoons chopped fresh ginger ( if you can’t use fresh ginger, use powder ginger , I wouldn’t omit this spice)

    1/4 cup red wine vinegar

    2 tablespoons soy sauce

    2 tablespoons chopped fresh cilantro

    Directions:

    In a small saucepan, melt the butter. Add the shallots and saute until softened. Add all the remaining ingredients, except for the cilantro. Cook over medium heat until slightly thickened, about 10 minutes.

    Remove from heat and add the cilantro.

    Baste the salmon filet with a bit of the sauce and preheat your grill to a medium high heat. I placed the salmon on a piece of aluminum foil. I just cooked it for about 15 – 20 minutes till the salmon was flaky, and the center was just cooked. You don’t want to over cook it. If you’re placing right on the grill it will cook much quicker. When you finish cooking, remove from grill and serve with some of the remaining marinade as additional sauce. This is delicious with rice and a vegetable. I served with a side of some leftover grilled corn which I turned into a lovely side dish.

    Corn Salad from leftover grilled corn

    I used 4 ears of corn, you can use 4 cups of any kind of corn . I just happened to have had some corn leftover from a barbque.

    1 cup red pepper- diced

    1 medium red onion – diced

    2 – 3 Tablespoons fresh cilantro – chopped

    Fresh Squeezed Lime Juice from about 1 small lime

    * 1 Jalapeno pepper – seeded and minced ( make sure to remove all seeds if you don’t like spicy) you can omit all together if you don’t like the flavor . I love it.

    I just added a little olive oil to taste ,  I would say 1 tablespoon

    Kosher Salt and Freshly Ground Black Pepper to taste

    This was really a throw together, but it came out so good!!!!!  Allow the ingredients to blend for a few before serving. Enjoy!

    leftover grilled corn

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    Posted in corn, salmon, Sauce, seafood, sides, vegetables

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