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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Basic Tuna Noodle Casserole of 1950s

Growing up in the 50s and 60s, ment a least a tuna casserole every week. Of course, a can of tune was only 25¢-35¢ (= $3 in 2026, though a can today is between $1 and $5.50). The casserole provides lean protein, heathy Omega-3 fatty acids (needed to support our heat and brain health  and we do not produce it on our own), and essential vitamins. Then, add all the other ingredients, and voilà, memories from the past.

P.S. Tune noodle casreerole originated in the Pacific Northwest around 1930. It was a stable, affordable family dinner during the Depression and post-WWII era. (I think I'll make it tonight.-Mike)

Seves 4-6

Preheat the oven to 425ºF/220ºC

1 12-ounce (340 g) package of (gluten-dairy free) egg noodles, cooked

2 (10.5 oz) (300 g) cans of organic cream of mushroom soup

2 cups (260 g) (DF) cheddar cheese 

2 (5-oz) (150 g) cans wild tuna, drained

1 cup (130 g) frozen organic green peas

sliced organic mushrooms

chopped organic onion

organic crushed potato chips or (GF) bread crumbs 

1. Mix the noodles, condensed soup, 1 cup (130 g) cheese, tuna, peas, mushrooms, and onions in a bowl.

2. Pour it in a baking dish.

3. Cover the top with the crushed potato chips/bread crumbs  and the rest of the cheese.

4. Bake about 20 minutes. 

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Tomato Sauce vs. Arrabbiata Sauce

Heat and herbs make the difference. 

Tomato sauce is mild, sweet, and emphasis on garlic and basil. It is good for family meals on vegetables, seafood, or toppings on pasta, meatballs, pizza, etc.

Arrabbiata (Italian "angry") is an Italian sauce with red chili peppers. Cook with sausage, grilling chicken, or sea foods (mussels, calamari, or white fish); roasted vegetables, (cauliflower, broccoli, or eggplant); tube-shaped pasta (penne or rigatoni) so the sauce clings to the ridges.

So, take your pick.

Tomato Sauce

(used in Italian and Mexican cuisines)

2 pounds (910 g) or 1 28-ounce (800 g) organic tomatoes, chopped

3 Tbs. (45 g) (DF) organic butter

2 Tbs. (30 ml) olive oil

1 organic onion, cut in half

3 cut garlic cloves

1 tsp. (5 g) organic brown sugar

chopped basil

uno/uno 1. Combine the tomatoes, butter, oil, garlic, and sugar in a Dutch oven or a large sauce pan.

due/dos 2. Bring to a boil, reduce and simmer for 1-2 hours. Stir from time to time.

tre/tres 3. /Remove the onions.

quattro/cuatro 4. Mash any large tomatoes.

cinque/cinco 5. Stir in the basil.

Arrabbiata Sauce

(used in the city of Rome, Lazio region, 

 and Italian-American cuisines.)

1 28-ounce (800 g) organic tomatoes, chopped

3 Tbs. (45 ml) olive oil

4 sliced garlic

1 diced organic onion

1-2 tsp. (2-4 g) crushed red chili flakes, or more, adjust for the heat

1/2 tsp. (1 g) black pepper 

chopped parsley and basil

1. Heat the oil over medium-heat in a saucepan.

2. Sauté the chili flakes for a few minutes.

3. Add the onions for 5 minutes.

4. Stir in the garlic for a few minutes.

5. Add the tomatoes.

6. Reduce and simmer for 25-3o minutes.

7. Stir in the basil and black pepper. Adjust the taste with chili flakes.

8. Store in the refrigerate up to 4 days.

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