Heirloom Tomato Salad with RosemaryMakes 4 servings

  • 1/4 cup extra virgin olive oil 
  • 2 tablespoons rice wine vinegar 
  • 1 sprig fresh rosemary, finely chopped 
  • 1/8 teaspoon dried oregano 
  • kosher salt to taste 
  • ground black pepper to taste 
  • large heirloom tomatoes, quartered 
  • small heirloom tomatoes, quartered

Directions

  1. Whisk together the olive oil, rice wine vinegar, rosemary, and oregano in a large bowl.
  2. Add small and large tomatoes, and toss until evenly coated.
  3. Cover and refrigerate until chilled, 10 to 15 minutes.
  4. Season with salt and black pepper. 
  5. Toss again before serving.

Watermelon and Strawberry SaladMakes 6 servings Mix together:

  • 1 cup lemon yogurt 
  • 1 tablespoon honey 
  • 1 teaspoon lemon juice 
  • 2 cups watermelon balls 
  • 2 cups cantaloupe balls 
  • 2 cups halved fresh strawberries


Seared Sesame Crusted Tuna with Orange Ginger Soy SauceMakes 2-3 servingsSeared Sesame Crusted Tuna

  • ¾ to 1 lb sushi grade yellowfin tuna
  • 3 tablespoons sesame seeds
  • 2 tablespoons black sesame seeds
  • 1 tablespoon canola oil

Directions

  1. Cut the tuna into 2-3 rectangular pieces.
  2. Mix the sesame seeds together on a plate.
  3. Press the tuna into the sesame seeds on all sides.
  4. Heat canola oil in a medium skillet over medium high heat.
  5. Sear the tuna for 20 seconds on each side, then transfer to a paper towel to drain. Let rest 2-3 minutes
  6. Slice  into ¼-thick pieces and serve with orange ginger dipping sauce

Orange Ginger Soy Sauce

  • 2 tablespoons mirin
  • 2 teaspoons white miso
  • 3 teaspoons grated fresh ginger
  • 1/3 cup plus 2 tablespoons fresh orange juice
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon plus 2 teaspoons rice wine vinegar
  • 1/8 teaspoon red-pepper flakes
  • ¼ teaspoon sesame oil

Directions

  1. Combine all of the ingredients together in a bowl
  2. Whisk until the miso dissolves, serve with tuna


Spinach Salad with Peaches and PecansMakes 4 servings

  • 3/4 cup pecans 
  • 2 ripe peaches 
  • 4 cups baby spinach, rinsed and dried 
  • 1/4 cup poppyseed salad dressing

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken.
  3. Remove from oven and set aside.
  4. Peel peaches (if desired) and slice into bite-sized segments.
  5. Combine peaches, spinach and pecans in a large bowl.
  6. Toss with dressing until evenly coated, adding a little additional dressing, if necessary.

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