“My Favorite Dishes” Cooking Class
Recently I taught a four fascinating women some of my favorite dishes. We cooked up a storm, laughed and enjoyed a beautiful lunch together with great conversation. I promise you will be a big hit with any or all of these stand by recipes.
Quinoa Pilaf with Toasted Pepitas & Dried Cherries
Prep Time
15 minutesCook Time
15 minutesAdditional Time
15 minutesTotal Time
45 minutesIngredients
Yield: 8 servings
- 1 1/2 C Tri-Colored Quinoa (1/2 pound)
- 2 1/2 T Olive Oil
- 1/2 C Toasted Pumpkin Seeds
- 1/4 C Dried Unsweetened Cherries
- 1/4 C Raisins
- 1 tsp Fresh Thyme Leaves
- 1/2 C Thinly Sliced Scallions or Chives
- Salt & Pepper tt (to taste)
Instructions
Step 1
Rinse & cook quinoa: by rubbing grains together, rinsing off water, then add fresh water to cover quinoa by 1". Simmer partially covered for about 15 minutes or until water has been absorbed. Turn off heat and cover with a tight fitting lid for 15 minutes to finish cooking. Fluff with a fork.
Step 2
Toss quinoa in a large bowl with olive oil, salt & pepper and let cool.
Step 3
Mix in scallions, thyme, cherries, and raisins. Serve at room temperature.
Notes
Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Adapted from Laura Frankel.
Short Cut: Make one day ahead of time (omitting scallion greens & thyme) and store in refrigerator. Bring to room temperature and add scallion greens and thyme.
Think Out of the Ice Box: Try adding roasted squash or dried cranberries.
Ginger Soy Salmon
Prep Time
10 minutesAdditional Time
4 hoursCook Time
15 minutesTotal Time
4 hours 25 minutesIngredients
Yield: 6 - 4 ounce servings
- 2 lb. salmon filet, skin on
- ½ C tamari soy sauce
- ½ C canola oil
- 1 T brown sugar
- 1 garlic clove, minced
- 1 juice of lemon
- 1 tsp. fresh ginger, chopped
Instructions
Step 1
Combine all ingredients and marinate fish 2-4 hours. Reserve some marinade to pour over fish as a sauce.
Step 2
Heat and oil grill. Sear flesh side down first to make grill marks. Turn and grill skin side down until fish is cooked.
Notes
Alternative Method: Don't have a grill? No problem. This can be baked for approximately 25 minutes @ 400 degrees F. If you want it browned, then place it under the broiler for a few minutes. When cooked, the internal temperature of fish should be 135 degrees F.
Think Out of the Ice Box: This marinade can also be used with skirt steak.
Kale Salad
Prep Time
20 minutesTotal Time
20 minutesIngredients
Yield: 8 servings
- ½ C extra virgin olive oil
- ¼ C freshly squeezed lemon juice
- 3 garlic cloves, minced
- ½ tsp. Salt
- a pinch red pepper flakes
- 2 bunches kale, about 14 ounces, torn/chopped into thin strips
- ½ C parmigiano - reggiano Cheese, shaved
- ¼ C toasted bread crumbs
- 2 heirloom tomatoes, sliced
Instructions
Step 1
Whisk together oil, lemon juice, garlic, salt & red pepper flakes.
Step 2
Add dressing to kale and toss well to coat. Add olive oil. Let salad sit in dressing to tenderize kale. Can prepare a day ahead and store in refrigerator.
Step 3
Add bread crumbs & cheese and toss again.
Step 4
Top with sliced heirloom tomatoes.
Step 5
Can serve at room temp.
Notes
Short Cut: Pick up the pre chopped packaged Kale at Trader Joe’s.
Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Modified from True Food Kitchen’s cookbook.