Grilled Fish with Vegetables à la Greek

Greece's coastline measures 8,498 miles (13 676 km), which makes seafood readily accessible. Hence, chefs have access to the freshest fish available, which means lots of creative fish dishes.

Ψάρι ψητό με λαχανικά (Greek)

/psári spit me lachaniká/

Serves 4

grill or preheat the oven to 425F (220C)

1 pound (455 g) organic fingerling potatoes, cut in half lengthwise

olive oil

5 chopped organic cloves of garlic

fresh or thawed skinless wild salmon fillets

2 organic peppers, cut into rings (try different colors)

2 cups (260 g) organic cherry tomatoes

juice and zest of  2 organic lemons

optional spice(s):

• parsley 
• dill
• basil
• tarragon
• safe
• rosemary
• bay leaves
• thyme
• cilantro
• fennel
• oregano 

optional salmon flavor combinations:

• salty: soy sauce or gluten-free liquid aminos, capers, miso
• sweet: organic: honey, brown sugar, maple syrup, orange juice or zest
• sour: organic: lemon, lime, vinegar
• creamy: (diary-free:) cream cheese, yogurt, crème fraîche, butter
• smoky: chipotle chiles, paprika, cumin
• green: fresh herbs, cucumber, asparagus

ένα / EN-a/ 1. Place the potatoes in a bowl with 1 Tbs. (15 ml) olive oil and the garlic.

δύο /THEE-oh/ 2. Pour onto a baking sheet, cover with foil, and roast for 30 minutes 

or grill on a BBQ or on top of the stove.

τρία /TREE-a/ 3. In a bowl, add the peppers, tomatoes, parsley, olives, and any spices and/or flavor combinations (except the "creamy" apply after roasting), with 1 Tbs. (15 ml) or more olive oil. Toss.

τέσσερα /TESS-air-uh/ 4. Rinse the salmon and pat dry. 

πέντε /PEN-day/ 5. Pour the pepper mixture over the potatoes.

έξι /EX-ee/ 6. Layer the salmon on top.

εφτά /EF-TA/ 7. Roast, uncovered or gill for 10 minutes (temperature of 145F/63C)

oκτώ /oc-TOH/ 8.  Squeeze the juice over the salmon and vegetables.

εννιά /en-NAY/ 9. Sprinkle with lemon zest.

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Cauliflower Steaks

 When cauliflower is cooked, it becomes a meaty texture, deeply flavorful, and caramelized.

Serves 4

Place the oven rack to lowest position.

Preheat the oven to 500F (260C)

1 1/2 cups (92 g) parsley leaves

1/2 cup (31 g) mint leaves

1/2 cup (120 ml) olive oil

2 Tbs. (30 ml) water

1 1/2 Tbs. (37 ml) white wine vinegar

1 Tbs. (15 g) organic capers

1-2 minced organic garlic cloves

organic lemon wedges 

pinch or more black pepper to taste

2 heads of organic cauliflower (=4 pounds/910 g) cut into 1 1/2-inch (9 mm) thickness (makes 4 steaks, save rest for another use)

salsa of your choice

1. Pulse: parsley, mint, 1/4 cup (60 ml) oil, vinegar, capers, and garlic.

2. Add to a sauce pan and set aside (It can be refrigerated up to 2 days.)

3. Place the steaks on a baking sheet and drizzle with 2 Tbs. (30 ml) oil.

4. Season very lightly with black pepper.

5. Flip and season the other side and with oil.

6. Cover the baking sheet with foil.

7. Roast for 5 minutes.

8. Remove the foil and roast until the bottoms are well browned, 8-10 minutes.

9. Flip and continue to roast 6-8 minutes.

10. Transfer them to a platter and brush with 1/4 cup (60 ml) salsa.

11. Serve with lemon wedges and rest of the salsa.

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A Summer salad à la German

Salads are eaten for breakfast, like in Japan, at lunch, nice afternoon gathering, before dinner, after dinner, like in France, as a main course or light evening meal (Abendessen), like in Germany. 

Sommersalat (German)

Serves 2 or more

~organic products as much as possible~

2 bell peppers (Paprika) cut into thin rings

1 cucumber (Gurke) cut into slices

mushrooms (Pilze) sliced thinly

cherry tomatoes (Kirschtomaten) cut in half

lettuce (Kopfsalat)

chives (Schnittlauch) chopped

dill (Dill) chopped

4-6 Tbs. (60-90 ml) each: red wine vinegar (Rotweinessig) and olive oil (Olivenöl)

pepper and sugar (Pfeffer und Zucker) to taste

eins 1. Mix the first five items in a large bowl.

zwei 2. In a small bowl, combine the chives, dill with the the vinegar, oil, pepper and sugar.

drie 3. Drizzle the vinaigrette over the salad.

Are you looking for more salad dishes?

https://veggiefernandezs.blogspot.com/search/label/salads

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Salmon Roasted Topped with Salsa

Salmon is rich in flavor and healthy omega-3 fatty acids, which is great for the heart, brain, and reducing inflammation. Top it off with a homemade salsa and voilà a new surprise dinner.

Serves 4

Preheat the oven to 325ºF/165ºC.

1 1/2 pound (680 g) wild salmon

1 organic: orange and lime, cut into four pieces 

avocado oil

chopped organic red onion

cilantro or parsley

mint

chopped organic garlic

black pepper

optional: jalapeño, remove the seeds

1. Heat a skillet over medium-high heat.

2. Brush the slices of orange and lime with the oil.

3. Place in the skillet, cut side down.

4. Cook about 2-3 minutes.

5. Trun over and char the other side.

6.  Sprinkle a little black pepper in the pan.

7. Peel the rind off of orange and lime. 

8. Place in a blender and squeeze in the juices.

9. Add the onion, mint, cilantro/parsley, garlic, and optional jalapeño.

10. Pulse to the consistency your like.

11. Line a baking sheet with parchment paper.

12. Bake about 16 minutes, inside temperature 145ºF/63ºC.

13. Serve the salmon with the salsa on top.

There are many more fish recipes at: https://veggiefernandezs.blogspot.com/search/label/fish

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Spicy Boiled Potatoes

There are three types of potatoes:

• starchy: for dry, fluffy, and highly absorbent, example (eg.) Russet potatoes
• waxy: low in starch and high in moisture, good for boiling, roasting, and slicing into soups, stews, or salads, eg. red potatoes and fingerling
• all-purpose: they hold their shape, with a creamy texture, eg. Yokon Gold and white potatoes

Plus there are specialty potatoes, eg. purple/blue and petite also called new potatoes. 

Peru is the birthplace of the potato, dating back 8-10 000 years. They have over 4 000 distinct native varieties!

Serves 4-5 people

~Use organic ingredients as best as possible.~

3 pounds (390 g) organic Yokon Gold or Russet potatoes

1 tsp. (2 g) Himalayan salt

1 Tbs. (15 ml) each: lemon juice and olive oil

2 chopped onions

1 chopped bell pepper

4 minced garlic

1 tsp. (2 g) turmeric, cumin, and ground coriander

2 diced tomatoes

1 Tbs. (15 g) tomato paste

1/4 cup (60 ml) water

chopped cilantro or parsley 

1. Place the potatoes in a pot with cold, salty water. Cover and bring to boil.

2. Then reduce to simmer, uncovered for 20-25 minutes.

3. Drain and let them cool before cutting into small cubes.

4. Sauté the onions and bell peppers in the oil for about 10 minutes.

5. Stir in the spices and tomato paste.

6. Add the tomatoes, potatoes, and 1/4 cup/60 ml water, or more if needed.

7. Simmer for about 10 minutes.

8. Stir in the lemon juice.

9. Serve with cilantro/parsley on top.

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