On the Menu
- Ana’s Grilled Vegetable Plate
- Greek Pasta Salad
- Baked Salmon with Pineapples & Cherries
Choose vegetables that take well to grilling, such as peppers, eggplant, tomatoes, carrots, potatoes, cabbage, zucchini, squash, onions, mushrooms, artichokes and asparagus.
Balsamic Marinade for Grilled Vegetables
¼ cup balsamic vinegar
1 lemon, juiced
1 orange, juiced
1 tablespoon Dijon mustard
2 garlic cloves, minced
½ cup olive oil
½ teaspoon sea salt
freshly ground pepper to taste
Whisk together all ingredients and pour ½ over vegetables, let them marinate 30 minutes.
Shake off any excess liquid, reserve remaining marinade for basting.
Grill or roast in a 450 degree oven.
Turn the vegetables often, brushing on more marinade as needed.
Remove the vegetables when they can be easily pierced with a fork.
Any marinade not used can be used as a salad dressing or marinade for fish and chicken.
Store in refrigerator in a jar up to 3 weeks.
Greek Pasta Salad
8 – 12 Servings
1 pound pasta (orzo, elbow macaroni, bow tie, etc.)
2 quarts water
1 tablespoon olive oil
1 medium red bell pepper, diced
¼ cup sun dried tomatoes, diced
2 cups baby spinach, torn
½ – 1 cup kalamata olives, sliced
1 small red onion, diced
1 cup diced or crumbled feta cheese
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon basil leaves
1 teaspoon oregano
1 teaspoon granulated garlic
½ teaspoon granulated onion
Bring water to a boil, add pasta to the boiling water and stir gently.
Let water come back up to a rapid boil, remove pot from the heat and cover.
Let pasta sit covered and undisturbed for the amount of cooking time as stated on the box. Orzo is usually 9 minutes.
Remove from heat and rinse quickly with cold water to stop the cooking. Drain well.
Transfer to mixing bowl, add 1 tablespoon oil and 1 teaspoon sea salt and mix thoroughly.
Place pasta in the refrigerator and let it cool for approximately 1 hour.
Once cold, remove from refrigerator; mix in bell pepper, tomatoes, spinach, olives, onions, and cheese.
In a separate bowl, whisk together the olive oil, vinegar, basil, oregano, granulated garlic and onion. Pour dressing over the pasta and mix until all ingredients are combined.
Refrigerate until ready to serve.
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons freshly ground pepper
1 tablespoon smoked paprika
8 ounce can pineapple slices
Small jar maraschino cherry
Rinse fillet and pat dry with paper towels, check for bones and remove.
In a small bowl, mix together the dry seasoning and sprinkle it generously over the entire salmon. Place salmon on a tray, cover with plastic wrap and refrigerate at least 3 hours or overnight.
Remove salmon from refrigerator place it on the counter for 15 – 30 minutes to let it come to room temperature. Transfer the fillet to a sheet pan sprayed with oil. Place the pineapple slices over the top of the fillet and put a cherry in the center of each slice and sprinkle smoke paprika over the top.
Place it in a hot 400-degree F oven and bake approximately 15 minutes. You can test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily. What ever you do, don’t overcook it.
And remember, it will continue to cook at least 5 minutes after it is removed from the heat.
More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2019/09/sunday-dinner-september-8-2019.html.