That’s What Friends Are For!
Recently I spent a weekend in Ft. Lauderdale with my favorite family and fortunately for me, they love to cook. Not only did I enjoy scrumptious meals, they also shared these delicious recipes.
KALE SALAD WITH GRAPES, PROSCUITTO AND PINENUTS
Prep time: 15 minutes. Serves: 4 – 6
4 cups kale, shredded (ribs removed)
½ cup red seedless grapes
4 slices prosciutto, chopped
Dressing:
Zest of one lemon
Juice of lemon
1 tsp honey
Pinch salt
Freshly ground black pepper
1/3 cup extra virgin olive oil
Garnish: ¼ cup pine nuts
Prepare kale and place in large serving bowl. Add chopped seedless grapes, and prosciutto. Mix together the dressing ingredients, set aside. Toast the pine nuts in a little olive oil and sprinkle with sea salt.
To serve add pine nuts and toss with dressing!
Note: This is delicious served with fish, chicken or meat.
ROASTED VEGETABLES
Prep time: 15 minutes. Cooking time: 30 minutes. Serves: 4 – 6
1 zucchini, sliced and quartered
1 carrot sliced and quartered
1 red bell pepper, seeded and chopped
1 red onion, chopped
1 cup Brussel sprouts, halved through core
2 cups broccoli florets
2 cups cremini mushrooms
6 cloves garlic, minced
¼ cup olive oil
¼ cup balsamic vinegar
1 tbsp dried rosemary
1 tbsp dried oregano
1 tbsp dried basil
1 tsp dried thyme
Sea salt and freshly ground black pepper, to taste
Preheat oven to 425ºF. Place all vegetables in a single layer onto a lightly oiled baking sheet. Mix together the olive oil, balsamic vinegar, garlic, rosemary, oregano, basil, and thyme; season with salt and pepper. Gently toss to combine. Place in oven and
bake about 30 minutes or until tender. Serve hot.
Note: Roast your favorite vegetables. You can add or delete vegetables, as you like.
THE BEST FRESH MARINADE FOR FISH, CHICKEN, OR MEAT
Prep time: 10 minutes. Makes: 1 cup
1/4 cup fresh squeezed lemon juice
1 tsp freshly ground black pepper
1/2 tsp coarse salt (kosher or sea), or to taste
1/2 tsp red pepper flakes
4 strips of lemon zest
4 cloves garlic, crushed or minced
1/3 cup coarsely chopped fresh parsley
1/2 tsp dried oregano
1/4 cup coarsely chopped fresh basil, cilantro, or dill
1/2 cup extra virgin olive oil (EVOO)
In a glass or ceramic bowl, combine the lemon juice, black pepper, salt, and red pepper flakes; whisk until salt crystals dissolve. Add the lemon zest, garlic, parsley, oregano and basil. Whisk in the olive oil.
Hint: The secret of this marinade is to make and use as soon as possible.
QUICK GREEK YOGURT DESSERT
Prep time: 5 minutes. Serves: 2
1 cup Greek yogurt
2 tbsp crushed walnuts
Cinnamon to taste
2 tbsp honey, more or less to taste
Toast the walnuts lightly in a hot skillet. Spoon the yogurt into two small glass dessert bowls. Sprinkle toasted walnuts over the top of the yogurt. Then sprinkle with cinnamon and drizzle with honey. Serve.
Capt. Jan Robinson has written for ALL AT SEA since 2005.
Worth your time?
Thanks — noted.
