 |
| Hilton Head, SC 2011 |
The Meal Plan:
Sat (L) egg bake (S) Grilled veggie tacos
Sun (L) leftover pizza (S) leftover tacos
Mon (L) pasty or salad (S) smoked bear ribs
Tues - ribs
Wed (yoga) - ribs
Thurs - fish
Fri - TBD
Lunches - Beans and greens wraps
Grilled Halloumi and Summer Vegetable Tacos (Eating Well, June 2021) gluten free, vegetarian
Some modification happened here, but the essence of the recipe stayed the same. I had leftover cotjia cheese from tacos the previous week, so I skipped the halloumi and sprinkled cotjia on at the end. "Fresh" corn on the cob hasn't arrived yet, and if it did it would be Florida corn, so I used 1 cup of frozen corn sauteed with half a diced jalapeno and seared in a skillet while everything else was on the grill. Advantage - you don't have to cut hot corn kernels off the cob.
Don't skip grilling the lemon. OMG - fantastic!
This was easy, very tasty, I loved the grilled flavors against the lemon with a splort of Mexican crema (Mexican sour cream). I would absolutely make these again. My only frustration is I can't find good corn tortilla's in my corner of the world, I'll be going back to the flour tortilla's from the co-op. These would also be great with some grilled chicken or shrimp.
Serves 4 (recommend a side)
1 lemon
2 tablespoons extra-virgin olive oil
1 clove garlic, grated
1 tablespoon finely chopped fresh oregano
½ teaspoon ground pepper
⅛ teaspoon salt, divided
1 ear corn, husked
1 medium zucchini, trimmed and thickly sliced
½ small red onion, cut into 1/4-inch rings
1 medium red bell pepper, cut into 1-inch strips
8 ounces halloumi cheese, cut into 6 slices
8 corn tortillas
½ cup reduced-fat sour cream
Preheat grill to medium-high.
Zest half the lemon into a large bowl. Stir in oil, garlic, oregano, ground pepper and a pinch of salt. Add corn, zucchini, onion, bell pepper and halloumi and gently toss to coat. Cut the lemon in half.
Oil the grill rack. Reserving the marinade in the bowl for the sauce, transfer the vegetables and halloumi to the grill. Grill the corn, zucchini and onion, flipping frequently, until tender and charred in spots, 8 to 10 minutes. Grill the bell pepper, halloumi and lemon halves, flipping once halfway, until browned, 2 to 4 minutes. Grill tortillas, flipping once halfway, until lightly charred, about 1 minute.
Transfer the vegetables, halloumi and lemon to a cutting board. Cut the corn kernels off the cob. Coarsely chop the zucchini, onion, bell pepper and halloumi. Cut the lemon into wedges. Whisk sour cream and the remaining pinch of salt into the remaining marinade. Serve the vegetables and halloumi in the tortillas with the sauce and lemon wedges.
Mahi-Mahi with Spicy Tomato-Fennel Sauce (April 2021) gluten free
This is good, simple, and fresh. Perfect for a warm summer evening on the patio. A green salad or some crusty bread would be a lovely side. No mahi-mahi? Sub cod, halibut, or any lovely mild, flaky white fish you have access to. Best part? House doesn't smell like fish afterwards because it's poached moreso than fried. Recommended!
Serves 4
4 tablespoons extra-virgin olive oil, divided
1 large bulb fennel, cored and thinly sliced, plus 1/4 cup chopped fronds for garnish
2 cloves garlic, sliced
1/4-1/2 teaspoon crushed red pepper
⅛ teaspoon salt
⅓ cup dry white wine
½ cup
1 pint cherry tomatoes, halved
⅓ cup pitted Kalamata olives, halved
1 ¼ pounds mahi-mahi fillets, cut into 4 portions
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add fennel, garlic, crushed red pepper to taste and salt. Cook, stirring occasionally, until softened and beginning to brown, about 4 minutes. Add wine and cook, stirring, until almost evaporated, about 1 minute. Add stock, tomatoes and olives.
Nestle mahi-mahi into the sauce. Adjust heat to maintain a lively simmer. Partially cover and cook for 4 minutes. Flip the fish and continue cooking until the tomatoes are softened and the fish is opaque in the center, 4 to 6 minutes more.
Drizzle with the remaining 2 tablespoons oil and sprinkle with the fennel fronds, if using.
Black Bean Wraps with Greens & Cilantro Vinaigrette (Eating Well, April 2021) vegetarian
I made these for lunches and can report back that they travel well when wrapped snuggly in wax paper (I tape the wrapping shut). I'm picky about my greens to dressing ratio, so I kept the dressing and greens separate and drizzed/dolluped the dressing on the wrap when I assembled. Recipe calls for radicchio, but I realized after making it I could have easily subbed red cabbage (which I had in the fridge).
One main modification - I used cranberry beans we had grown and cooked them up in the instant pot. So feel free to substitute your favorite beans and don't hesitate to get two cans and stretch lunches out for the full week. Recommended!
Serves 4 as written below, more if you increase the beans.
1 cup chopped fresh cilantro
3 tablespoons white-wine vinegar
2 cloves garlic, peeled
1 teaspoon ground cumin, divided
½ teaspoon salt, divided
¼ cup extra-virgin olive oil
3 cups chopped romaine lettuce
1 cup chopped radicchio
1 cup sliced radishes
1 (15 ounce) can no-salt-added black beans, rinsed
½ teaspoon chili powder
½ teaspoon garlic powder
1 ripe avocado
1 tablespoon lime juice
4 (8 inch) whole-wheat tortillas or wraps (I used 10" tortillas)
Combine cilantro, vinegar, garlic, 1/2 teaspoon cumin and 1/4 teaspoon salt in a mini food processor; pulse until finely chopped. With the motor running, slowly stream in oil. Transfer the vinaigrette to a large bowl. Add lettuce, radicchio and radishes and toss to coat.
Mash beans, chili powder, garlic powder, the remaining 1/2 teaspoon cumin and 1/4 teaspoon salt in a medium bowl. Mash avocado with lime juice in a small bowl. Spread some of the mashed beans and avocado over each tortilla; top with the salad and roll up.
No comments:
Post a Comment