My Menu Blog

• 1 head savoy cabbage (¾ head regular green cabbage can be substituted)
• 6 slices bacon, cut into 6 to 8 pieces each
• 1 onion, cut into small dice
• 8 ounces (1 cup) water, plus additional if needed
• 4 6-ounce salmon fillets, skin removed
• 1 teaspoon chopped fresh dill, plus additional for garnish
• 2 ounces (4 tablespoons) extra-virgin olive oil, plus additional for drizzling over roasted fish
• 4 small knobs butter (a “knob” is about 1 teaspoon)
• Juice of 1 lemon
• Salt and pepper

For the vinaigrette…

½ cup EVOO
Juice of 1-2 med. lemons (about ¼ cup)
2 oz. finely grated Parmigiano-Reggiano cheese
¼ tsp. sea salt
½ tsp. freshly ground black pepper

1. Place oil in small bowl. Whisk in the lemon juice and cheese; season with salt and pepper.

For the salad…

1 tbs. EVOO
4 oz. porcini or cremini mushroom (or a combo), stemmed and cut into thick slices
Juice of ½ a med. lemon (about 2 tbs.)
Sea salt and fresh ground black pepper
6 thin asparagus spears, tough ends trimmed
2 oz. mache (about 4 cups; may sub. baby spinach or arugala)
2 oz. goat cheese

1.  Position the top oven rack 4-5 in. from the broiler elemen. Preheat the broiler.
2. Heat 1 tbs. oil in med. sauté pan or skillet over med. heat. Add the mushrooms and do not move or shake the pan for 2 min.; that will allowthem to take on some color.
3. Cook for about 7 min. total, turning them so they brown on all sides. Transfer the mushrooms to a bowl and squeeze the lemon juice over them. Sprinkle with salt and pepper.
4. Meanwhile, place the asparagus on a baking sheet or dish and drizzle with oil and a sprinkle of salt. Broil for 6-7 min., turning once or twice. Transfer to a cutting board to cool, then cut into 2-in. pieces.
5. Toss the mushrooms with 1-2 tbs. of the vinaigrette in a small bowl. In a separate med. bowl, toss the mache with 1 tbs. of the vinaigrette.
6. To serve, place the greens on a large plate. Top with the mushrooms and asparagus; crumble the goat cheese on top. Season with sea salt and pepper to taste.

2 qts. cold water
1 tbs. jasmine tea
1 tbs. green tea
½ cup fresh, peeled, roughly chopped ginger
2 stalks lemon grass, peeled and roughly chopped
12 sprigs fresh mint, roughly broken apart by hand
1/3 cup granulated sugar
Lemon or lime slices, for garnish (optional)
Candied ginger, for garnish (optional)

1. In pot with lid, bring water to boil over high heat. Immediately after it begins to boil, add jasmine tea, green tea, ginger, lemon grass and mint.
2. Remove from heat and stir briefly. Add sugar and stir until granules dissolve. Allow to steep 10 to 15 min.
3. Pour solution through a fine-mes-sieve. Bring to room temp. before storing in reefer. Chill until cold.
4. Pour into glasses with ice and garnish with lemon or lime slices, and candied ginger, if desired.

1 qt. brewed, sweetened black tea
2 cups pomegranate juice
1 lemon, sliced into rings
1 lime, sliced into rings
1 orange, sliced into rings
1 apple, sliced into strips

1. Mix tea, juice and lemon, lime, orange and apple slices ina  3-qt. pitcher, stirring well.
2. Chill until very cold and serve.

2½ cups fresh bread crumbs
4 garlic cloves, minced
½ cup chopped fresh parsley
6 tbs. grated Parmesan cheese
¼ cup chopped fresh thyme or 1 tbs. dried thyme
2 tsp. grated lemon peel
½ tsp. salt
6 tbs. butter, melted divided
1 salmon filet (3 to 4 lbs.)

1. In a bowl, combine bread crumbs, garlic, parsley, cheese, thyme, lemon peel and salt; mix well.
2. Add 4 tbs. butter and toss lightly to coat; set aside.
3. Pat salmon dry. Place skin side down in a a greased baking dish.
4. Brush with remaining butter; cover with crumb mixture.
5. Bake at ° for 20-25 min. or until salmon flakes easily with a fork.

1¼ cups graham cracker crumbs
½ cup granulated sugar, divided
1/3 cup butter, melted
1 package (3 oz.) cream cheese, softened
2 tsp. grated lemon peel
1 tsp. vanilla extract
2 cups whipped cream
1 can (21 oz.) cherry filling and topping
½ tsp. almond extract

1. 1. In medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter; mix well.
2. Press crumb mixture firmly into the bottom of a 9×9x2-in. baking pan. Chill crust while preparing the rest of the ingredients.
3. In a mixing bowl with an electric mixer, combine cream cheese, remaining ¼ cup sugar, lemon peel and vanilla.
4. Whip until fluffy. Fold in whipped cream. Pour into prepared crust.
5. Combine cherry filling and almond extract. Pour over cheese filling. Chill until ready to serve.

4 boneless skinless chicken breasts
salt
fresh ground pepper
flour to dust
2 tablespoons oil
¼ cup dry white wine
1 clove minced garlic
½ cup chicken broth
2 tablespoons lime juice
1 tablespoon capers
2 tablespoons unsalted butter
fresh lemon slices
parsley to garnish

1. pound chicken between wax paper to flatten to ¼ inch
2. season with salt, pepper and dust with flour
3. add chicken to heated oil
4. sauté 3 minutes then turn
5. sauté 2 more minutes
6. transfer to heated plate
7. drain drippings from pan
8. deglaze pan with wine and minced garlic
9. cook down until liquid is almost gone (2 minutes)
10. add broth, lemon juice and capers
11. return chicken to pan, cook1 minute on each side
12. remove chicken to heated plate
13. add butter, lemon slices until butter is melted,
14. pour over chicken and serve garnished with parsley

4 x 6 oz. Ahi tuna steaks
3 garlic cloves, cut into slivers
Sea salt/ fresh cracked pepper
2 tbsp. Fresh coriander leaves
2 tbsp. Fresh mint leaves
extra virgin olive oil

Tomato herb sauce
4 tbsp. Extra virgin olive oil
sea salt/ fresh cracked pepper
2 garlic cloves, minced
1 small onion, sliced finely
Red chilli flakes
100 ml white wine
4 tomatoes, peeled, seeded, chopped
2 tbsp. Ginger, sliced finely
1 lemon, juiced
2 tbsp. Flat leaf parsley, chopped

1. Preheat oven to 375’f. Make little incisions in the tuna and insert, garlic, mint, and coriander. Season both sides of the steak.
2. Prepare the sauce; remove the cores of the tomatoes, and make a criss-cross incision on the bottom of the tomato. Place tomatoes in salted, boiling water for approx. 1 minute. Remove and place in ice water. Peel the skin off and cut around the tomato discarding the seeds and centre part. Dice the tomatoes.
3. Heat a skillet, add olive oil, add onions, season, and saute for 1 minute. Add the garlic and ginger, season, and saute for 1 minute. Add the wine, and reduce for 1 minute. Add the tomatoes, lemon juice, chillies, and season, cook an additional minute. Put aside.
4. Heat a skillet, add olive oil. Add the tuna steaks and sear each side for 1-2 minutes.
5. Transfer into a casserole dish and top with tomato sauce. Bake in oven for approx. 10- 15 minutes depending on desired temp.
6. Top with fresh chopped parsley, and serve with seasonal veggies.

Carb count; 8 g. per serving

1½ lbs. Boneless Skinless Chicken Breast
large freezer bag
¼ cup flour
2 tbs. olive oil
½ cup white wine
6-8 sprigs fresh thyme (rinsed)
1 lemon (for juice, rinsed)
1 (14oz.) can quartered artichoke hearts (drained)
1/3 cup Sun-Dried tomatoes in Oil
2 tbs. butter
½ tsp. salt
1/8 tsp. pepper
2 tbs. Parmesan Cheese

1. Cut chicken into 1-in. chunks
2. Place chicken and flour in freezer bag and shake to coat
3. Preheat large sauté pan for 2-3 min. add oil
4. Add chicken and cook 2-3 min. or until chicken begins to brown
5. Stir in wine; reduce heat to medium-low and cook 2-3 min. or until liquid is slightly reduced
6. Remove stems from thyme, keeping leaves only
7. Squeeze juice of ½ lemon over chicken
8. Stir in remaining ingredients (except thyme and cheese)
9. Cover and cook 2-3 min. or until internal temp of chicken reaches 165°F.
10. Remove chicken from heat; stir in thyme and sprinkle with cheese.