Salad à la Roasted Eggplant and Bell Pepper

 A light dressing with vegetables equal a nice summer salad for a BBQ.

Salada de berinjela assada e pimentão (Portuguese)

Serves 4

Preheat the oven on broil 

or

Heat the BBQ

1 organic eggplant, sliced into rounds

seasons with (your choice):

• cumin
• coriander
• turmeric
• paprika
• ginger
• organic lime juice

2-4 organic bell peppers of your choice, cut in half

seasons with (your choice):

• basil
• chives
• cilantro
• coriander
• cumin
• curry
• garlic
• marjoram
• rosemary
• thyme

3 Tbs. (45 ml) olive oil

2 tsp. (10 ml) red wine vinegar

little Himalayan salt and black pepper

organic kale, spinach, and/or arugula

(dairy-free) cheese

chopped organic nuts and/or seeds

Oven Broil:

um 1. Place the eggplant and peppers, cut side down, on a parchment paper baking pan.

dois 2. Brush with some oil.

três 3. Broil until brown and tender, 7-10 minutes.

BBQ:

um 1. Place on a grill.

dois 2. Brush with some oil.

três 3. Grill on both sides until brown and tender.

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quatro 4. Let the peppers cool, then remove the skin and seeds.

cinco 5. Chop the peppers into bite-size pieces.

seis 6. Whisk together a Tbs. (30 ml) oil, vinegar, salt, and pepper.

sete 7. Toss in the greens and cheese.

oito 8. Place the eggplants and peppers on a plate. 

nove 9. Top with nuts and/or seeds.

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Tuna Salad with Garbanzo Beans

The beans are also called: chickpeas, chick pea, gram or Bengal gram, chant, chana, channa, garbantzu ("seed+dry") or Egyptian pea. Archaeobotanical evidence dates the bean to ca 8400 BCE in modern Syria. But domestication event is ca 7000 BCE. Today, there are many common variety of chickpea.

                                                          plant                                seeds

Serves 4

SALAD:

1/2 sliced organic red onion

1 can (15 ounce/430 g) organic garbanzos, rinsed and drained

organic cherry tomatoes, cut in half

1 each organic sliced: English cucumber and bell pepper

12 ounce (340 g) yellowfin or albacore tuna in water, drained

3 cups (360 g) organic: arugula, spinach, or mixed greens OR a mixture of them

chopped parsley

(dairy-free) grated cheese

1. Mix together all the ingredients except the greens.

2. Add the arugula or optional greens on top.

DRESSING:

1/4 cup (60 ml) organic lemon juice

3 Tbs. (45 ml) olive oil

mince organic garlic

Himalayan salt and black pepper

2. Stir all the ingredients together.

3. Mix into the salad.

4. Add parsley on top. Toss again.

5. It will keep in the refrigerator for 2-3 days.

Try some of the other salads:

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

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Salmon Rice Bowl

Folklore says that salmon return to the exact spot where they hatched to spawn, and tracking studies have shown this to be mostly true. Some may stray and spawn in different freshwater systems. 

It is an oily fish and very healthy due to the fish's high: protein, omega-3 fatty acids, and vitamin D. Always eat wild salmon.

Salmon has been part of culture and livelihood as far back as 5 000 years in the Nisqually tribe in western Washington state.

Serves 4

3 cups (390 g) cooked rice, keep warm

dash or two sesame seeds and black pepper

1/2 Tbs. (7,5 ml) olive oil

4 tsp. (20 ml) canola oil or healthier use olive oil

4 wild Alaska salmon fillets, cut into fourths

8-12 cups (1040-1560 g) mixed organic greens

2 cups (260 g) organic cucumbers, cut in half lengthwise, then thinly sliced

2 cups (260 g) organic cherry tomatoes, cut half

1/2 cup (65 g) organic red onion, in half-moon slivers

Thai peanut sauce

1. Toss the warm rice with the seeds, olive oil, and black pepper.

2. grilled:

 (a) Heat the grill to medium-high heat.

 (b) Rub 2 tsp. (10 ml) canola or olive oil on the grill and on 4 metal skewers.

 (c) Skewer the salmon.

 (d) Brush the fish with the rest of the oil and dash of black pepper.

 (e)  Cook for a few minutes on each side (inside temperature 145F/63C)

 (f)  Remove the fish skewers from the grill.

3. baked:

 (a) preheat the oven to 400F (200C)

 (b) Skewer or not

 (c) Brush the fish with the rest of the oil and dash of black pepper.

 (d) Bake for 12-15 minutes (inside temperature 145F/63C).

4. Place 2-3 cups (260-390 g) mixed greens in the bottom of 4 large bowls.

5. Add 3/4 cup (95 g) rice to each bowl.

6. Arrange 1/2 cup (65 g) each: cucumber and then tomatoes on top.

7. Add a skewer of salmon and serve with the peanut sauce on the side.

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