By: The Food Hunter

As the weather warms up, there's nothing quite like a refreshing salad to complement your meals. This lemon and mint snap pea salad is the perfect dish for spring and summer, combining crisp snap peas with the zesty brightness of lemon and the refreshing taste of mint. It's an easy-to-make salad that's light, healthy, and full of flavor, making it ideal for brunches, picnics, potlucks, or any occasion where you want to impress with minimal effort. 

Tips and Variations:

• Extra Crunch: Add your favorite nut for an additional crunchy texture.
• Herbal Twist: Substitute basil or parsley for mint if you prefer a different herb.
• Spicy Kick: Sprinkle a pinch of red pepper flakes into the dressing for a subtle heat.
• Vegan Option: Omit the feta cheese or use a plant-based alternative.

Why You'll Love This Salad:

1. Quick and Easy: This salad comes together in just a few minutes, making it perfect for busy days or last-minute gatherings.
2. Fresh and Flavorful: The combination of crisp snap peas, bright lemon, and refreshing mint creates a burst of flavor in every bite.
3. Versatile: This salad can be a side dish, a light lunch, or even a main course when paired with grilled chicken or fish.

 

Lemon + Mint Snap Pea Salad

⅓ cup olive oil
1 tablespoon lemon juice
1 tablespoon white balsamic vinegar
2 teaspoons maple syrup
1 cup snap peas, sliced thin
½ cup fresh mint leaves (not packed)
¼ cup walnuts, chopped
feta cheese
tomatoes, chopped

 
Mix together dressing ingredients. Add the dressing to the chopped peas, tomatoes and mint. Season with salt and pepper and toss to combine. Add walnuts and feta cheese.

Serve immediately! 

This lemon and mint snap pea salad is more than just a side dish—it's a celebration of fresh, seasonal ingredients that come together to create something truly special. Give it a try, and enjoy the refreshing, zesty, and minty flavors that make this salad a perfect addition to any meal. Happy cooking!

Valentine's Day Brunch - Mediterranean Frittata

By: The Food Hunter

If you know anything about me you know I love coming up with delicious and creative foods to serve on special occasions, and Valentine’s Day is no exception. In fact, it’s one of my favorite holidays! And if there's one thing that everyone appreciates, it's a thoughtful brunch dish. 

Making a Mediterranean Frittata is a delicious way to say 'I love you" on Valentine's Day and any day for that matter. This easy to make veggie filled egg dish includes feta cheese, olives, cherry tomatoes and artichoke hearts all sandwiched between eggs. Pair this frittata with your favorite glass of bubbly for an extra special treat.

Mediterranean Frittata

8 large eggs
2 tablespoons fresh Greek oregano, chopped
2 tablespoons olive oil
1 clove garlic, minced
1 cup cherry tomatoes, halved
1 (14 ounce) can artichoke hearts, quartered
1 cup Kalamata olives, pitted and chopped
4 ounces feta cheese, crumbled
Salt and pepper

Directions

1. Preheat oven to 350°F.
2. Whisk eggs in a large bowl with oregano and spinach. Set aside.
3. Place a large nonstick skillet over medium heat and add oil. Add garlic and cook until fragrant. Stir in tomatoes, olives and artichokes and cook approximately 2-3 minutes or until warm.
4. Add eggs and cook stirring until they begin to set, another 2-3 minutes. Sprinkle the feta cheese on top and place entire pan in the oven for 3- 5 minutes or until it starts to brown and the eggs are fully set.
5. Remove from heat, cut into wedges and serve.

 

Sicilian Style Tuna Carpaccio & Duca di Salaparuta Kados Wine

By: The Food Hunte

 

The silky, smooth texture of fresh tuna is perfect for carpaccio. The traditional Sicilian recipe below makes a wonderful starter course or a delicious light lunch. Pair it with wine from the hills of Western Sicily; like the Duca di Salaparuta Kados . This wine is made from Grillo, a native white grape with lovely floral & citrus notes.  The combination of fresh tuna and grillo grape will make your mouth water.

Sicilian Style Tuna Carpaccio

½ lb fresh tuna, thinly sliced
2-3 tablespoons fresh squeezed lemon juice
Extra Virgin Olive Oil
2 celery hearts, sliced thin
3 oz pitted kalamata olives, thinly sliced
4 basil leaves, sliced thin

Arrange the thinly sliced tuna on a plate. Season with slat & pepper and top with some lemon juice and a drizzle of olive oil. Let this marinate for 5 or 10 minutes.

In the meantime, combine sliced olives with celery and basil. Mix with olive oil and toss to coat.

Top the tuna with the celery salad and serve.

Caesar- Style Escarole Salad

By: The Food Hunter

Escarole is not a green typically seen in salads (at least I haven’t seen it). Growing up my mother made it sauteed with beans and sausage or in Italian wedding soup.  Recently, I've been enjoying it in this twist on the classic Caesar Salad. If you don't want to use a raw egg yolk a hard-boiled egg works also. This salad makes a wonderful first course...however with added chicken it would be great as a main course. I like it served with JaM Cellers Candy Rose.

Caesar-Style Escarole Salad

(adapted from Bon Appetite)

½ cup coarse fresh breadcrumbs
1 tablespoon olive oil
¼ teaspoon dried oregano
Kosher salt
8 oil-packed anchovy fillets
1 large egg yolk
1 small shallot, finely chopped
1 garlic clove, finely chopped
1 ounce Parmesan, finely grated (about 1 cup), plus more for serving
2 tablespoons white wine vinegar
4½ teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup plus 2 tablespoons olive oil
Freshly ground black pepper
6 cups thinly torn escarole leaves


Preheat oven to 350°. Toss breadcrumbs with oil and dried oregano on a rimmed baking sheet and season with salt. Toast, tossing halfway through for even browning, until golden brown, 8–10 minutes. Let cool.

While the bread is toasting, blend anchovies, egg yolk, shallot, garlic, Parmesan, vinegar, lemon juice, mustard, and Worcestershire sauce in a blender until smooth. With motor running, gradually stream in  oil; blend until smooth and emulsified. Season dressing with salt and pepper.

Toss escarole, dressing in a large bowl season with salt.

Serve salad topped with breadcrumbs and more Parmesan.

Do Ahead: Dressing can be made 1 day ahead. Cover and chill

Tuscan Tuna & White Bean Salad

By: The Food Hunter 

The Tuscan Tuna & White Bean Salad is super healthy and loaded with Mediterranean flavors. If you struggle with getting enough protein in your diet give this easy-to-make salad a try. It uses simple ingredients to create an amazing meal. I recommend using quality tuna since it is the true star of the dish.

 

Wine Recommendation:

 

2019 Corvo Colomba Platino is made using only Insolia grapes. This elegant white is fresh but at the same time bold and well structured. It is one of the best known whites of Sicily.

 

Tuscan Tuna & White Bean Salad   

(adapted from Bobby Flay)

 

Grilled Tuna:

One 1 1/2 pound fresh tuna steak

2 teaspoons ground fennel 

2 teaspoons kosher salt 

1/2 teaspoon freshly ground black pepper 

Canola oil, for brushing

Remove the tuna from the refrigerator 20 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling. Mix together the fennel, salt and pepper in a small bowl. Brush the tuna with  oil on both sides and sprinkle with the spice mixture. Grill until charred on both sides and cooked to medium doneness, about 5 minutes per side. Remove and let rest for 5 minutes. Cut into medium dice.

Salad Dressing:

2 tablespoons fresh lemon juice

3 tablespoons red wine vinegar 

1 teaspoon Dijon mustard 

1 teaspoon finely chopped fresh rosemary 

2 anchovy fillets, patted dry and finely chopped 

1 clove garlic, smashed to a paste 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1/2 cup extra virgin Tuscan olive oil 

 

Whisk together the lemon juice, vinegar, mustard, rosemary, anchovies and garlic in a small bowl and season with salt and pepper. Slowly pour in the olive oil while whisking, until it all emulsifies.
 

 Salad:

One 15-ounce can cannellini beans, drained, rinsed well and drained again

1 cup green olives, pitted 

1/2 bulb fresh fennel, thinly sliced 

1/2 red onion, thinly sliced 

4 ounces baby greens 

1/4 cup chopped fresh basil 

1/4 cup chopped fresh-flat leaf parsley

For the salad: Combine the beans, olives, fennel, onion and tuna in a large bowl. Add the dressing and gently toss to coat. Add the greens, basil and parsley , season with salt and pepper, and toss again. Mound the salad on a platter and sprinkle the remaining lemon juice over the top.

Cod & Chickpea Stew

By: The Food Hunter

A few weeks back I made the cod recipe below which I found on Canadian Living. It's a delicious one-pot meal that is uber healthy and satisfying. If you are looking for a new fish recipe give this one a try.

Cod & Chickpea Stew

3 tablespoons extra-virgin olive oil , divided
half bulb fennel, thinly sliced and fronds reserved
3 cloves garlic, thinly sliced
1/2 teaspoon crushed fennel seeds
1/4 teaspoon salt
1 can plum tomatoes, chopped
1 can chickpeas, drained and rinsed
1 cup water
1/2 lb of cod, cut in 1-inch pieces


In large pot, heat 2 tbsp of the oil over medium heat; cook fennel, garlic, fennel seeds and salt, stirring occasionally, until softened, about 5 minutes.

Stir in tomatoes, chickpeas,  and 1 cup water; bring to boil. Reduce heat to medium; cook until slightly thickened, about 10 minutes.

Add cod and cook for 2 to 3 minutes.

Divide among bowls. Drizzle with remaining 1 tbsp oil; sprinkle with pepper and reserved fennel fronds.

Steak, Celery and Cherry Salad

By: The Food Hunter

As the days become hotter, my meals get increasingly easier. And for me there is nothing easier than throwing together a delicious protein-packed salad. A variety of fruits & veggies and good quality meats are all it takes to have a healthy meal on the table in minutes.

When it comes to quality meat, Grass Roots Farmers Cooperative is a meat subscription box that I value. Their animals are all pasture-raised, and as a result, their meats are higher in omega-3 fatty acids, vitamins, and minerals—and they have more better for you fats.

Grass Roots’ farmers use regenerative agriculture, which replenishes the nutrients in the soil instead of depleting them. Their rotational grazing practices sequester carbon—improving the environment and slowing climate change. Everything about them is wonderful. 

What's even better is their meat box allows the customer to hand pick an assortment of meats so you always have a delicious option on hand to add to your salads.

 SPECIAL OFFER FOR YOU!!

• Head over to: http://bit.ly/FoodHunterGrassRoots 
• Get $30 off your first GRFC box of $125 or more using the code: FOODHUNTER at checkout.

The recipe below was adapted from Food & Wine. I used a Grass Roots bavette; a tender and flavorful steak, to make this meal. The meat cooked up perfectly and paired nicely with the flavors of the dressing. 

Steak, Celery and Cherry Salad

One 10 ounce bavette steak

1/2 cup extra-virgin olive oil, plus more for brushing

1/3 cup fresh lime juice

3 small shallots, thinly sliced

1 jalapeño—stemmed, seeded and minced

1 garlic clove, minced

6 celery ribs, thinly sliced, plus leaves for garnish

2 cups sweet cherries, pitted and halved (10 ounces)


Light a grill or preheat a grill pan. Brush the steaks with olive oil and season with salt and pepper. Grill over high heat, turning, until browned on the outside and still rare inside. Transfer to a carving board and let rest for 5 minutes, then thinly slice against the grain.


Meanwhile, in a small bowl, whisk the ½ cup of olive oil with the lime juice, sliced shallots, jalapeño and garlic. Season the dressing with salt and pepper. 


  

In a large bowl, toss the steak with the sliced celery, cherries and half of the dressing. Season with salt and pepper. Garnish with celery leaves. Serve; pass more dressing at the table

Sweet Peas and Mint Topped Hummus

By: The Food Hunter

Traditional hummus is a good-for-you food made with chickpeas and heart healthy olive. It's full of nutrients and when eaten in moderation it's a wonderful addition to a healthy diet.

A simple twist that I will often do, is to top hummus with sweet green peas and chopped mint. This provides extra protein and fiber that will keep you feeling full longer.



Sweet Peas and Mint Topped Hummus

1 can chickpeas
1/4 cup extra-virgin olive oil
1 garlic clove
1-2 tablespoon lemon juice
1-2 teaspoons cumin
fresh mint, minced
1 cup frozen baby sweet peas, thawed

Place first 5 ingredients in a bowl of food processor and process until smooth puree is formed, scraping down sides as necessary, about 30 seconds total.  Season to taste with salt and pepper.

Transfer hummus to serving bowl, top with peas and mint. Serve immediately.

Pork Cutlets Served with Capers, Lemon, Arugula, and Chopped Eggs

By: The Food Hunter

In the summer months we often eat thin sliced breaded pork cutlets topped with a squeeze of fresh lemon for dinner. Served with a small salad it's a light, fresh meal that doesn't heat up the house.

When I came across the recipe below, while browsing epicurious.com, I knew I had to give it a try. They say some dishes are better topped with an egg and I'll admit this is one of them.

Pork Cutlets Served with Capers, Lemon, Arugula, and Chopped Eggs 

serves 6

1 lemon
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1 teaspoons salt
1 teaspoon freshly ground black pepper
6 thin sliced pork cutlets
1/2 cup all purpose flour
2 large eggs, beaten
3 cups fresh breadcrumbs made from crustless French bread
3/4 cup freshly grated Parmesan cheese
Olive oil
3 tablespoons drained capers
4 cups (lightly packed) arugula
2 tablespoons extra-virgin olive oil
4 warm or room-temperature large hard-boiled eggs, peeled, coarsely chopped
1-2 tomatoes, chopped

Using small sharp knife, cut all peel and white pith from lemon. Quarter lemon lengthwise, then thinly slice crosswise. Cover and chill lemon slices; discard peel.

Mix sage, thyme, 1 teaspoon coarse salt, and 1 teaspoon ground pepper in small bowl. Sprinkle sage mixture over both sides of each pork cutlet.

Place flour in shallow bowl and place eggs in another shallow bowl. Mix breadcrumbs and cheese in third shallow bowl. Working with 1 cutlet at a time, dredge in flour, shaking off excess, then dip in egg to coat. Place in breadcrumb mixture and coat both sides, pressing to adhere.

Add enough oil to heavy large skillet to measure depth of 1/4 inch. Heat over medium-high heat. Working in batches, cook pork until browned and cooked through.

Mix arugula with 2 tablespoons extra-virgin olive oil, chopped tomatoes and large pinch of coarse salt. Divide arugula among 6 plates. Place pork on top and sprinkle with chopped eggs, capers and lemon slices.

Zesty Mediterranean Cod with Kale

By: The Food Hunter

Healthy and flavorful, this zesty cod recipe is also super easy to make. Everything goes into one pan and cooks in under 30 minutes; making it a delicious option for a weeknight meal.

Zesty Mediterranean Cod With Kale
olive oil
2 cups fennel, sliced
2  garlic cloves, minced
1 cup fresh tomatoes, diced
2 cups kale, chopped
1/2 cup water
crushed red pepper
2 tsp fresh oregano
1 cup black or green olives, sliced thin
1 lb. cod cut into 4 pieces
1 tsp fennel fronds
1 tsp orange zest

Heat a large skillet over medium heat, cook fennel, and garlic in olive oil for about 5 minutes, until they become fragrant. Add fresh tomatoes, kale and water and cook for about 10-12 minutes. Add crushed red pepper, fresh oregano and sliced olives. Season with salt and pepper.

Place cod in pan, sprinkle with orange zest and fennel fronds. Cover and cook for about 10 minutes.
Remove pan from heat, and drizzle fish with olive oil before serving.

Mushroom & Lentil Bolognese

By: The Food Hunter

Inspired by my husband's love for a classic meat sauce and my love for all things vegetables I recently tried Jamie Oliver's recipe for Mushroom & Lentil Bolognese. The mix of mushrooms and lentils, in this dish, creates a hearty sauce that is so full of flavor, you won't miss the meat at all.

We served the meatless sauce over pasta, but if you are trying to cut carbs, it would be equally delicious served over zoodles or spaghetti squash.

Mushroom & Lentil Bolognese
(recipe from Jamie Oliver)

1 carrot
1 onion
2 cloves of garlic
1 stalk of celery
2-3 Tablespoons olive oil
2 fresh bay leaves
½ a bunch of fresh thyme, chopped
4 large portobello mushrooms
1 cup dried brown lentils
2 tablespoons tomato purée
1 1/2 cups organic vegetable stock
1 small can plum tomatoes, crushed by hand
1 lb pasta
fresh basil, chopped
Parmesan cheese

Peel the carrot, onion and garlic, trim the celery and roughly cut. Pulse it all in a food processor, until finely chopped.

Heat olive oil in a large saucepan over a medium heat. Add the chopped veggie mixture, thyme and the bay leaves and cook, stirring, for about 10 minutes or until soft.

Pulse the mushrooms in the food processor until finely chopped. Add to the pan and cook for 3 minutes, until softened.

Stir in the lentils, tomato purée and stock, and plum tomatoes with juice. Season, reduce the heat to low and cover. Cook, stirring occasionally, for 30 minutes, or until the lentils are tender.

When the lentils are almost done, cook the pasta, until al dente.

Drain the pasta, place in a bowl and top with the meatless bolognese sauce. Sprinkle with basil, and  grated Parmesan cheese to serve.

Mediterranean Lentil Salad

By: The Food Hunter

Warmer temperatures here in Arizona,  means having picnic-worthy eats always ready to go! Lentil salad is a good choice to pack if you are planning a healthy picnic. It's delicious cold or at room temperature,  it's easy to transport and pretty much indestructible.

Though the salad tastes great right after being mixed, it gets even better over time.  Just keep in mind that it will need a quick stir before serving.

Mediterranean Lentil Salad

1 cup dried lentils
1 tablespoon fresh squeezed lemon juice
1 Tablespoon balsamic vinegar
3 Tablespoons olive oil
1-2 pieces roasted red pepper, chopped
green olives, chopped
1/2 cup fresh basil, chopped
1/4 cup Italian Parsley, chopped

Place lentils in a pot with 3 cups water, bring to very low simmer, and let cook approximately 30 minutes or until lentils are soft.

In the meantime whisk together the lemon juice, balsamic, and oil to make a dressing.

Drain lentils, place in a bowl and toss with dressing mixture. Allow to marinate for at least 15 minutes. Add peppers and olives to lentils and toss to coat. Season with salt and pepper.

Top salad with fresh herbs and serve room temperature or chill in the refrigerator until ready to eat.

This Year Resolve To Finally Eat Healthier

By: The Food Hunter

This post is sponsored by Tanimura & Antle. As always, all opinions are 100% my own.

You should officially be over all the excess eating that happened during the holidays and well on your way to consuming healthier meals. Even if you aren't planning a major overhaul of your diet, taking a wholesome approach to food and lifestyle in the New Year can be made easier with premium fresh produce from Tanimura & Antle. (You can find Tanimura & Antle lettuce at Marcs.)  For example, their Artisan Lettuces and Artisan Romaine are field picked, by hand, for freshness and offer a variety of flavors so you no longer have a boring salad bowl.



If your goal is to increase your salad intake in the New Year, keep in mind that each package of Tanimura & Antle Artisan Lettuce contains four heads from the six varieties that they grow. Green or red, ruffled or scalloped, each variety has a distinct, complementary flavor. Although this might sound daunting, the good news is, you can mix and match them however you like to create a healthy and delicious meal. Basically saying good-bye to boring salads and hello to vibrant and tasty greens.

Keep in mind that to create a well-balanced meal it's important to include protein and/or additional vegetables in your salads. Prepping meal components in advance is a huge help in keeping your nutrition goals in line. A good practice is to chop, clean, and package your produce and protein immediately upon returning from the grocery store.



How you decide to dress your greens is also of great significance when it comes to eating healthy. Instead of opting for calorie laden dressings, try a homemade version whenever possible. It's not as hard as you think to make salad dressing from scratch, and the finished product always tastes much better than the store bought version.

Below are two of my favorite dressing recipes: a garlic vinaigrette and a creamy balsamic Dijon. Both varieties can be made in advance and kept in the refrigerator for up to a week. Use them on your favorite Artisan Lettuce today!

 ****Be sure to scroll down for your copy of the healthy eating tip sheet and a chance to

 WIN a Fresh Start prize pack***

Garlic Vinaigrette
1/2 cup olive oil
1/4 cup red wine vinegar
1 clove garlic minced
1 teaspoon garlic powder
Salt and pepper to taste

In a small bowl whisk together olive oil, vinegar, garlic, garlic powder, and salt. Use immediately or store covered in the refrigerator.


Creamy Balsamic Dijon Dressing
1/2 cup plain Greek yogurt
1/4 cup balsamic vinegar
1 Tablespoon Dijon mustard
Salt and pepper, to taste

Add all ingredients together in a bowl and whisk until combined and smooth. Add salt and pepper to taste.

It’s a New Year which means you have a Fresh Start to get healthy with Tanimura & Antle Artisan Lettuce and Artisan Romaine! Visit ArtisanLettuce.com  and enter your information for chance to win a Fresh Start prize pack. As a bonus for entering you will be able to download a healthy eating tip sheet.

Healthy One Pan Salmon & Veggies

By: The Food Hunter

If you love salmon and the idea of cooking ingredients together on pan for an easy weeknight meal, this is the recipe for you. Salmon makes this a super healthy dinner; while the mixture of corn, tomatoes and oregano makes it one of the tastiest recipes around. 

Served with a side of quinoa or rice you have a well-balanced, healthy meal that is ready in minutes.

Healthy One Pan Salmon & Veggies

1/4 cup olive oil, plus more for the pan
1 tablespoons lemon juice
2 teaspoons dried oregano
2 garlic cloves minced
1/2 teaspoon salt
Freshly ground black pepper, to taste
2 cups corn
1 cups cherry tomatoes, halved
1pound salmon fillet, skin removed

Preheat oven to roast at 400 degrees F. Line baking sheet with foil and drizzle with olive oil.

In a small bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper.  Reserve a small amount of this sauce for salmon.  Toss corn and tomatoes with the rest of the mixture and place on sheet pan leaving a space in the middle for the salmon filets. Place salmon fillets on pan and drizzle with reserved sauce.

Roast for 10 minutes. Remove pan from oven, stir vegetables and turn on the broiler. Broil salmon and vegetables for 3 minutes until the fish is brown on top. Remove from oven and serve.

Smoked Salmon Potato Bites

By: The Food Hunter

Creating healthy meals is easier when you keep your pantry and fridge stocked with healthy ingredients. This is the reason I always have yogurt, specifically Stonyfield Whole Milk Greek Yogurt, on-hand.

Greek yogurt is one of those foods that can be enjoyed any time of day. It can be eaten alone or easily added to many of your favorite recipes to lighten them up. Yogurt is a great substitution for mayo, sour cream, oil and even butter. And not only is it a useful product to keep around it's also delicious.

Smoked Salmon Potato Bites are made with simple ingredients one of which is Stonyfield Plain Greek Yogurt. The yogurt, in this easy to make appetizer, takes the place of cream cheese which is traditionally used with smoked salmon.

Smoked Salmon Potato Bites
(serves 2)

1 package of smoked Salmon, typically 4ozs
1-2  Russet potatoes
1 tbsp fresh chives, finely chopped
1 tbsp lemon juice, freshly squeezed
1/2 tsp fresh lemon zest
4 oz plain Greek yogurt
extra virgin olive oil
salt & pepper

Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper.

Slice potatoes about ¾ “ thickness and place into a large bowl. Add olive oil, salt & pepper and toss to coat.

Bake potatoes for approximately 15 minutes, flip and bake for an additional 12 minutes. Potatoes are done when they are lightly golden, and still soft....not crunchy. Allow potatoes to cool in pan while you make the topping.

Mix the yogurt, lemon juice and zest together season with salt & pepper. 
Top each potato round with 1-2 teaspoons of yogurt sauce, a slice of salmon, and a sprinkling of chives.
Serve room temperature.

By: The Food Hunter

I've been trying to incorporate more salmon into my week-night dinners. Though this high-fat flavorful fish is delicious on it's own I like to switch things up periodically. Browsing the internet I found the recipe below on Food & Wine and couldn't be happier with the results.

Though you may be tempted to skip the salad, I suggest thinking twice. The spice rubbed salmon and the cooling, crunchy fennel salad are a match made in heaven...and the combo should not be missed.

Cumin-Fennel Rubbed Salmon with Fennel-Parsley Salad

1 tablespoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon finely grated lemon zest
1 1/4 pound center-cut, skinless salmon fillet
Salt and freshly ground pepper
1 tablespoon plus 1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 fennel bulb, halved, cored and thinly sliced
1 cup flat-leave parsley leaves How to Make It


Step 1

Preheat the oven to 425°. In a spice grinder, pulse the fennel seeds, cumin seeds and grated lemon zest until finely ground. Season the salmon with salt and pepper, brush one side of the fillet with 1 tablespoon of the Dijon mustard and coat with the ground spice mixture.

Step 2

In a large, ovenproof, nonstick skillet, heat 1 tablespoon of the olive oil. Add the salmon, coated side down, and cook over moderately high heat until lightly browned, about 3 minutes. Carefully flip the salmon. Transfer the skillet to the oven and roast for about 10 minutes, until the salmon is just cooked through. Transfer the salmon to a cutting board.

Step 3

In a large bowl, whisk the lemon juice with the remaining 1 teaspoon of mustard and 1 tablespoon of olive oil. Season the dressing with salt and pepper. Add the sliced fennel and parsley leaves and toss. Cut the salmon into 4 pieces and serve right away with the fennel salad.

Celery Alla Parmigiana & Molo 8 Lambrusco Mantovano

By: The Food Hunter

There is no doubt in my mind that I could easily move to the Umbrian region of Italy and never look back. The people are friendly, the lifestyle is laid back and the food is out of this world. Don't get me wrong, the food is fabulous everywhere in Italy but I tend to favor the recipes from Umbria.

Take for example Celery Parmigiana, when the whole rest of the world is doing eggplant and chicken the folks in Umbria are using celery to make this well-known dish. Initially it might sound odd, but I urge you to give this recipe a try.

Wine recommendation:

Try it with Molo 8 Lambrusco Mantovano DOC. The sparkling red Lambrusco is another great Italian food-friendly wine, this one coming from the area of Mantova, in the Lombardy region. The bouquet is persistent and fragrant with hints of black cherries and wild berries. On the palate the wine is aromatic, fruity and pleasantly sweet.

Celery Alla Parmigiana 

1-2 large bunches of celery
1 small onion, thinly sliced
2 cloves of garlic, minced
a few sprigs of fresh thyme, chopped
3 pieces of bacon, diced (optional)
extra virgin olive oil
½ teaspoon fennel seeds
1 small can of chopped tomatoes
Parmesan cheese

Preheat the oven to 375.

Trim the base of the celery with a sharp knife and peel the stalks, with a vegetable peeler to get rid of the outer layer. Cut the celery lengthways into quarters, then cut each one in half.

Place a saucepan over a medium heat and add a tablespoon of oil. Add the onion and bacon, and cook for a few minutes until the onion is soft. Add the celery and cook with the lid on until the celery is soft.

Heat another pan and add a tablespoon of oil. Add the garlic and fennel seeds, and cook until the garlic becomes fragrant. Add in the tomatoes and a cup of water.  Cook the sauce over a medium heat for half an hour or so, until reduced and thick. Season with salt and pepper.

Lightly oil a shallow baking dish and spoon a some tomato sauce on the bottom. Spread out the sauce to cover the bottom of the dish and top with about a third of the celery pieces. Cover with more tomato sauce, some thyme leaves and a good grating of Parmesan. Keep layering, being sure to end with the tomato sauce, lots of cheese and a sprinkle of salt and black pepper.
Bake for about 20 minutes, or until heated through and crisp on top.

White Fish With Braised Artichokes & Peas

By: The Food Hunter

Recently I've been trying to incorporate more fish recipes into my meal plans. Finding recipes that are a step above the basic baked, broiled or fried fish is sometimes a challenge. A few weeks ago I discovered a tasty dish by Jamie Oliver that I recreated below.

The recipe combines your favorite white, flaky fish with braised artichokes & peas. It is relatively easy to make and perfect to win-over finicky dinner guests. I say you can't ever go wrong when you start with a base of shallots and bacon.

White Fish With Braised Artichokes & Peas
 (recipe adapted from Jamie Oliver)

2 small shallots, (keep whole)
a few sprigs of fresh thyme
6-8 frozen artichoke hearts
1/4 lb bacon
splash red wine vinegar
1/2 cup organic bone broth
1cup frozen peas
2 (4oz) white fish fillets, (I used haddock)
extra virgin olive oil

Heat olive oil in a shallow pan. Add shallots and thyme sprigs and cook very gently, covered, for 10 minutes, or until soft but not colored.

Boil frozen artichoke hearts according to package, drain and set aside.

Slice the bacon into small strips. Add the artichokes and bacon to the pan and sweat gently for 5 minutes, until the fat runs from the bacon. Add a splash of red wine vinegar and the bone broth. Cook about 10 minutes.

Add peas; there should still be liquid in the bottom of the pan, if not you can add a splash of water. Cook for 6 minutes. Remove pan from heat and set aside, covered, while you cook the fish.

Heat a little olive oil in a non-stick pan. Season the fish fillets and cook over a medium-high heat for 3 minutes. Flip and cook for another 1 to 3 minutes, depending on the thickness of the fillet, until just cooked through.

Drizzle extra virgin olive oil over the vegetables and serve with fish. 

Chickpeas & Leeks

By: The Food Hunter

We've been making this Mario Batali recipe for years and I swear each time I do I love it even more. It's super tasty and when served on bread, which is how we do it, makes a nice light meal or hearty appetizer.

Chickpeas & Leeks
(adapted from Mario Batali)

2 cans chickpeas (15 ounces each) rinsed and drained
1 cup Leek Ragu (recipe below)
1/2 cup olive oil
sea salt
1-2 tsps red pepper flakes

Combine the chickpeas and leeks in a large bowl. Add the oil and salt and red pepper to taste. Toss vigorously to combine. (best served at room temperature)

For the Leek Ragu
1/4 cup olive oil
5 garlic cloves coarsely chopped
1 lb leeks trimmed and cut into 1/2 in thick slices
salt and pepper

Heat the oil in a large pan over medium heat. Add garlic and cook until soft, about 2 minutes. Add the leeks season with salt and pepper and cook until softened but not browned about 8-10 minutes. Add 1/3 cup water, cover, reduce heat to low, and cook gently until leeks are soft and water is cooked off, about 15 minutes.

Tropical Sunrise Smoothie Featuring Premier Protein Shakes #AD

By: The Food Hunter

Over the years I've found that the more active you are the more protein you need in your diet both to help you build muscle and to provide you with the energy to perform at your best. According to research, eating a diet high in protein can also help manage obesity, diabetes and osteoporosis.

Protein rich foods like eggs, almonds, chicken, and fish are all great options for those living an active lifestyle like myself. Another way to meet your daily protein goals is the use of a protein powder/shakes. Protein in the form of shakes, like Premier Protein banana and cream or their more traditional vanilla & chocolate, can be eaten alone or combined with your favorite fruits to make delicious smoothies like the one below. Premier protein shakes have 30 grams of protein and are only 160 calories.

For those of you that shop at Costco they are currently offering (8/3-8/17) $5 off an 18-pack of Premier Protein Shakes. Grab some and give the recipe below a try before your next workout.

TROPICAL SUNRISE SMOOTHIE

INGREDIENTS OF MANGO SMOOTHIE:

• 1/2 cup Premier Protein Bananas & Cream shake
• 2 frozen bananas
• 1 cup frozen mango
• 1 sliced orange

INGREDIENTS OF BERRY SMOOTHIE:

• 1/2 cup Premier Protein Bananas & Cream shake
• 2 cups frozen mixed berries (strawberries, blackberries, blueberries, cherries)
• 1 frozen banana

DIRECTIONS:

1. Place all mango smoothie ingredients into blender.
2. Blend until smooth and pour into glass.
3. Rinse blender container.
4. Place berry ingredients into blender and blend until smooth.
5. Pour berry layer on top of mango smoothie. Enjoy!

This is a sponsored conversation written by me on behalf of Premier Protein . The opinions and text are all mine.