easygourmetdinnersblog.com

Salmon, Avocado and Asparagus Pasta; Weekly Menu

Kathleen Zeller — Fri, 14 Jun 2013 14:07:10 +0000

This uses a combination of fresh and smoked salmon but it’s a very flexible recipe. I used Irish cold-smoked salmon and poached the fresh salmon.You could use a heartier, hot-smoked, American-style salmon and grill the fresh salmon. Or you could … Continue reading →

Sweet and Sour Chicken Salad; Weekly Menu Planning

Kathleen Zeller — Fri, 07 Jun 2013 07:36:12 +0000

This recipe uses grilled chicken breasts, but in the ‘Menu of the Week’ it uses leftover Brined Turkey. We like to make life easier in the summer….. You can use bottled Sweet and Sour Sauce or my recipe – which … Continue reading →

Grilled Shrimp with Pimiento Sauce On Herbed Orzo; Weekly Menu Plan

Kathleen Zeller — Thu, 30 May 2013 19:46:53 +0000

Add a bit of time if you have to clean the shrimp. The Orzo is made ‘risotto-style’ for added creaminess. The shrimp could also be quickly sautéed. The Pimiento Sauce is enough for 2 dishes – it’s used later in … Continue reading →

Quinoa and Avocado Salad

Kathleen Zeller — Tue, 28 May 2013 17:20:23 +0000

Quinoa is very high in protein and “contains a balanced set of essential amino acids for humans, making it an unusually complete food” according to Wikipedia. The avocado adds a creamy, luscious, element to the quinoa, (even if the color … Continue reading →

Oriental Pasta Salad; Weekly Menu

Kathleen Zeller — Fri, 24 May 2013 17:14:12 +0000

This is a salad that is full of flavors, keeps well, is low in fat and high in nutrition. And it’s a hit with everyone that tries it! What more can we want? This makes enough for 2 meals but … Continue reading →

Asparagus, Avocado and Cherry Tomato Salad; Weekly Menu Plan

Kathleen Zeller — Mon, 20 May 2013 15:06:52 +0000

Asparagus season is so short, we really need to eat it in as many ways as possible as quickly as possible. Fortunately, we have no problems doing that…. This is a wonderfully, flavorful, simple salad. Allow the asparagus to marinate … Continue reading →

Brined and Grilled Pork Tenderloin

Kathleen Zeller — Sat, 11 May 2013 19:58:03 +0000

This is an easy recipe in two parts: the Brine and the Rub. Brining keeps meat moist and tender during cooking and is particularly well-suited to pork. The rubs adds an extra top layer of flavor that we love from … Continue reading →

White Bean (Cannellini) and Radish Salad; Weekly Menu

Kathleen Zeller — Fri, 03 May 2013 07:44:58 +0000

Bright red radishes are usually the first thing up in the kitchen garden in the spring. They’re easy to grow and only take a few weeks from planting to eating. If you don’t have a garden, you can find heaps … Continue reading →

Warm Chicken Pasta Salad with Spring Vegetables; Weekly Menus

Kathleen Zeller — Fri, 26 Apr 2013 16:38:37 +0000

I have always disagreed with most ‘Pasta Primavera’ as they are meant to celebrate spring but insist on using summer vegetables: tomatoes and peppers. T his is my version, using only spring vegetables. Don’t let the fava beans put you … Continue reading →

Pan-Seared Tuna Mustard Cream; Weekly Menu Planner

Kathleen Zeller — Fri, 26 Apr 2013 07:51:16 +0000

This is best with good sushi-grade (ahi) tuna that is quickly seared on both sides and cool or just barely warm in the center. If you get regular tuna you will need to cook it until it is closer to … Continue reading →