January 17, 2024

Nicoise Salad

Ingredients


DRESSING:

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 2 teaspoons Dijon mustard
  • ⅓ cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper


SALAD:

  • 1 head butter lettuce separated into leaves and washed
  • 450g small new potatoes or small red potatoes
  • 450g thin green beans
  • 2 large tomatoes cut into wedges, 2 cups of halved cherry tomatoes
  • 1 cup black Niçoise olives or Kalamata olives
  • 4 hard-boiled eggs, peeled and halved
  • 2 cans high-quality tuna drained
  • Salt and freshly ground black pepper

Directions

To make the dressing:

  1. Whisk lemon juice, vinegar and mustard together in a small bowl; add oil in a steady stream, whisking until emulsified. Season to taste with salt and ground pepper.


To make the salad:

  1. Add potatoes to a medium saucepan; cover with cold water and bring to boil over medium-high heat. Reduce heat and keep at a low boil for 10 to 15 minutes (depending on the size of your potatoes) until fork tender (a fork should slide in with little effort). Drain or lift out with slotted spoon and transfer immediately to an ice water bath to cool. When cool (5-10 minutes) remove and cut into bite size pieces.
  2. Meanwhile, bring a large pot of water to boil. Add green beans; boil 3-4 minutes until tender crisp. When cool (about 5 minutes), drain well in a colander and pat dry if necessary.
  3. Line four individual plates or a large platter with butter lettuce leaves, arrange potatoes, green beans, tomatoes, olives, eggs and tuna on top of each plate, dividing the ingredients evenly. Drizzle each salad with desired amount of dressing. Season to taste with salt and freshly ground black pepper. Serve.

Nutrition Facts

1 serving: Calories:506kcal, Carbohydrates:34g, Protein:29g, Fat:30g, Saturated Fat:5g, Cholesterol:217mg, Sodium:846mg, Potassium:1258mg, Fiber:8g, Sugar:8g, Vitamin A:3330IU, Vitamin C:53mg, Calcium:136mg, Iron:5.1mg

Spice Crusted Salmon & Beets

By Zina Stone • May 13, 2025
Spice Crusted Salmon & Beets 2 servings | 25 minutes INGREDIENTS 12 ozs Salmon Fillet 1 1/2 tbsps Extra Virgin Olive Oil (divided) 1 tsp Steak Spice Seasoning 2 Beet (medium, diced) 1/3 cup Water 2 tbsps Shallot (chopped) Sea Salt & Black Pepper (to taste) 1 1/2 tsps Red Wine Vinegar 1/4 cup Parsley (chopped, optional) METHOD Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Place the salmon on the baking sheet. Brush with 1/3 of the oil and season with steak spice seasoning. Bake in the oven for 15 to 20 minutes or until cooked through. Meanwhile, in a saucepan, add the beets, water, and shallots. Season with salt and pepper. Cook, covered on medium, for about 15 minutes or until tender. Reserve the juices. In a large bowl, whisk together the vinegar, parsley, and the remaining oil. Season with salt and pepper and add the beets and its juices. Mix to coat. Serve the salmon with the seasoned beets and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately one cup of beets with salmon. More Flavor: Add greens to the beets. Enjoy hot or cold. Serve it With: Your favorite grains, mash potatoes and/or steamed broccoli. Nutrition Facts ​ ​ Amount per serving ​ 361 calories 18g fat 11g carbs 3g fiber 6g sugar 40g protein 87mg cholesterol 323mg sodium 2mg iron

Chicken liver Meatballs with Avocado & Grapefruit Salad

May 7, 2025
Chicken liver Meatballs with Avocado & Grapefruit Salad 4 servings | 30 minutes  INGREDIENTS 3 tbsps Avocado Oil (divided) 1/2 Yellow Onion (medium, finely chopped) 1/4 cup Sauerkraut (drained) 6 ozs Chicken Liver (finely chopped) 1lb Lean Ground Beef 1 tsp Sea Salt (plus more for garnish) 1/4 cup Basil Leaves (chopped, plus more for garnish) 2 Avocado (medium, sliced) 2 Grapefruit (peeled, cut into sections)  METHOD Heat 1/3 of the oil in a pan over medium heat. Add the onions and sauerkraut and cook for six to eight minutes or until starting to brown. Let it cool slightly. In a large mixing bowl, add the cooked onion mixture, liver, beef, salt, and basil. Use your hands to thoroughly mix. Roll into balls a little larger than the size of a golf ball. Add the remaining oil to the pan and turn the heat to medium. Add the meatballs, pressing on each side to create mini patties. Work in batches if needed to avoid crowding. Cook for a total of five to seven minutes, or until cooked through. Divide the avocado, grapefruit, and patties onto plates. Season with basil and salt as desired. Enjoy!  NOTES Leftovers: The salad is best enjoyed fresh. Refrigerate the patties in an airtight container for up to three days. Freeze the patties for up to three months. Serving Size: One serving is approximately four mini patties, and half of each an avocado and grapefruit. More Flavor: For the best flavor and texture, rinse the liver under cold water and pat dry with paper towels. Place in a shallow dish and pour in enough milk to cover. Soak for 30 to 60 minutes maximum. Place in a colander and rinse the milk off. Pat dry. No Chicken Liver: Use beef liver instead.  Nutrition Facts ​  ​ Amount per serving ​  641 calories  50g fat  21g carbs  9g fiber  11g sugar  30g protein  227mg cholesterol  761mg sodium  7mg iron

One Pan Salmon & Fennel with Lime

By Zina Stone • May 1, 2025
 One Pan Salmon & Fennel with Lime 2 servings | 35 minutes  INGREDIENTS 1 bulb Fennel (medium, thinly sliced) 3 tbsps Extra Virgin Olive Oil (divided) Sea Salt & Black Pepper (to taste) 12 ozs Salmon Fillet 2 Lime (divided) 1/4 tsp Fennel Seed (ground)  METHOD Preheat the oven to 400oF (205oC). Place the fennel in a baking dish. Drizzle with half of the oil and season with salt and pepper. Toss to combine. Transfer to the oven and bake for 15 minutes. Pat the salmon dry and season with salt and pepper. Zest some lime over the top and sprinkle with the fennel seed. Slice half of the lime and set aside. Remove the baking dish from the oven and place the salmon on top of the fennel. Drizzle with the remaining oil. Scatter the lime slices around. Place back in the oven and bake for 12 to 15 minutes, until cooked through, depending on thickness. Quarter the remaining lime. Divide fennel and salmon onto plates and serve with the quartered lime, squeezing more lime juice on if needed. Enjoy!  NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately 3/4 cup of fennel and one salmon fillet. More Flavor: Season the salmon with ground coriander or cumin.  Nutrition Facts ​  ​ Amount per serving ​  450 calories  29g fat  12g carbs  4g fiber  5g sugar  39g protein  87mg cholesterol  195mg sodium  2mg iron
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