Grilled Chicken w/ Arugula Salad

 Ingredients:

• 2 bone-in whole chicken breasts, halved
• Extra-virgin olive oil
• Salt and freshly ground pepper
• 2 cups fresh corn kernels (about 3 ears)
• 3 cups packed arugula
• 1 1/2 tsp. coarsely chopped fresh oregano
• About 1/2 cup Whole Citrus Vinaigrette
• 1 1/2 oz. Pecorino cheese

Directions:


1. Prepare grill and let burn down to medium-hot coals. Brush chicken breasts on both sides with olive oil; season well with salt and pepper. Grill over coals, skin side down, until well browned, about 2 minutes. Move to edge of grill, away from direct heat; cover grill loosely and cook, turning once or twice, until opaque throughout, about 20 minutes.

2. While chicken is cooking, make salad. Combine corn kernels, arugula, and oregano in a bowl. Add vinaigrette, toss, and season with salt and pepper. With vegetable peeler, shave cheese onto salad. Toss lightly.

3. To serve, arrange chicken on plates and pile salad alongside.

Nutty Greens

 

Ingredients

• Kosher salt
• 1 pound haricots verts, trimmed
• 3 slices bacon
• 4 ounces blue cheese, cut into small chunks (recommended: Shropshire)
• 1 1/2 cups toasted whole pecans, coarsely chopped
• 1/4 teaspoon freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about 2 minutes. Remove the beans from the water and immediately place in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl.
In a large saute pan, over medium heat, cook the bacon until crisp. Remove the bacon and place on paper towels. Add the beans to the bacon drippings and cook over medium heat for 2 to 3 minutes. Add the blue cheese and toss just until it starts to melt. Break the cooked bacon into bite-size pieces and add to pan. Finish by stirring in the toasted chopped pecans. Season with the freshly ground black pepper and just a tiny pinch of kosher salt. Serve immediately.

Recipe courtesy Claire Robinson

Tabouleh Salad

It's been difficult to find things I can eat after my surgery, but it hasn't been too too bad, since I don;t necessarily CRAVE anything. Except the other day, I had a craving for Tabouleh salad, and I FINALLY made it this morning. It is DELICIOUS, and I cant wait to eat it for lunch...

Recipe
3 Tomatoes diced
1 Cup chopped green onion
3 Cup chopped parsley flat leaf
1 Cup yellow / red onion chopped
3 leaves fresh mint
1/4 Cup dry bulgar wheat
salt pepper to taste
juice of 2-3 limes
1/2 Cup Extra Virgin Olive Oil

• Place the bulgar wheat and covered with hot water and put aside to soak (about 30min)
• In a bowl add lime juice and onions, and set aside
• In a seperate bowl finely chop all other inredients and olive oil
• Combine the chopped ingredients with the lime juice and onions
• Drain the bulgar wheat and combine with all the ingredients
• Let stand or refridgerate for 5 minutes to allow the wheat to absorb the juices.
• Serve with Lettuce (I like to make wraps), or over salad and enjoy.
  

** I like to wash out the seeds from the tomatoes, so I don't get TOO much liquid in the salad.

Salmon Salad

Ingredients:

4 Large Potatoes boiled and sliced
1 Medium Red Onion
4 Tbsp Red Wine Vinegar
3 Tbsp EVOO
1 Can Pink Salmon (drained)
3 Eggs hard boiled and sliced
Shredded Lettuce
salt and pepper



Directions:

1. Thinly slice onion and let sit in vinegar with a pinch of salt.
2. Boil potatoes (with or without the skin, whatever your preference) in salted water and slice. Let cool.

Time to plate your salad.

1. Add pepper and EVOO to onions.
2. On a bed of shredded lettuce, lay out the slices of potatoes
3. add a layer of sliced egg
4. place the drained salmon on top of eggs
5. top of with onions and vinaigrette

We serve chilled with white rice.

Enjoy!