Wednesday, July 30, 2014

Summer Arugula Salad

I'll say it once and I'll say it again...I LOVE ARUGULA. I could eat it every day! This salad is fresh and brings a few textures together to make it a delicious entree.

I've never been a huge "eat salad every day" fan so I'm always trying to find new ways to make salad interesting and full of flavor. This is also a great salad to pre-pack for your lunches all week.

Servings: 4
Prep Time: 5 minutes
Cook Time: 10 minutes

1 Cup farro
1 Cup water
1 Bag arugula, about 4-5 cups
24 Red grapes, halved
Salt & Pepper

1 Lemon
3/4 Cup olive oil
Salt & Pepper

Add 1 cup of water and 1 cup of farro to a pot. Bring to a boil, and let simmer off the heat about 5 minutes. Meanwhile, in a separate bowl juice the whole lemon and discard the seeds. Stream in the olive oil and beat the mixture with a whisk. Salt and pepper to taste. Make sure you taste as you go because you may want to add more olive oil or lemon depending on your preference.

Assemble the salad with arugula on the bottom, grapes, farrow (fluff in pot with a fork), and toss with dressing. Then sprinkle bits of parmesan on top.

DONE! So easy, healthy and packed with a ton of flavor!

Thursday, July 17, 2014

Fish Tacos with Tropical Salsa

Yes, I realize that I have been off the grid for a while! These past few months have been pretty busy, and I apologize for not posting many recipes. I will do the best I can!

Who doesn’t like fish tacos?? Tis’ the season for fresh ingredients so there’s no reason anyone should be making spaghetti out of a jar. Living in Santa Barbara, tacos are a daily meal around here. I know a lot of you live in areas that don’t have amazing Mexican restaurants but there’s no reason you can’t turn your kitchen into a taqueria! So let’s start mixing those margaritas (let’s be honest, you already have one in your hand) and get started!

Servings: 4 (3 small tacos per person)
Prep Time: 10 minutes
Cook Time: 20 minutes

Fish Tacos
1 Pound whitefish (mahi mahi, swordfish, anything firmer in texture)
2 Limes, 1 for fish and 1 for garnish
12 Small soft taco tortillas, corn or flour
Salt & Pepper

Tropical Salsa
¼ Fresh pineapple, chopped
1 Mango, peeled/pitted/chopped (omit if you can’t find)
¼ Red onion, chopped
½ Red pepper, chopped
1 Avocado, peeled/pitted/chopped
½ Jalapeno, seeded/deveined/chopped (omit if you don’t want spicy!)
3 Tablespoons fresh lime juice, about 1.5 limes

Start pre-heating your grill to medium high heat. Make sure you clean your grill and rub with olive oil. *Helpful hint-Take an onion, slice it in half and rub it with olive oil. Then rub it on the grill!*

Prep your fish by rubbing salt and pepper on each side. About 1 teaspoon of each. Then squeeze 1 lime over both sides. Throw on the grill! Cook for about 9 minutes each side until done depending on the type of fish. *Important* Don’t buy a flaky fish like sea bass or cod, it will fall apart on the grill! If you don’t like fish, chicken or shrimp works fine too. (shrimp, only cook 2 min each side until pink!)

While your fish is cooking, prep the salsa. You want to make tiny little cubes of the pineapple, mango, red onion, red pepper, avocado, and jalapeno. If the pieces are too large they will fall off the taco easily. Toss together in a bowl. Squeeze lime juice and salt to your taste. Keep tasting as you go, it’s all personal preference!

Once fish is done, put on a plate and cover with foil. Grate the grill and brush with olive oil once again. Throw your tortillas on the grill. DO NOT leave! Max 20 seconds per each side and you’re done!

Serve tacos with a scoop of fresh salsa and 2 lime wedges per person. Enjoy this fresh and easy recipe during the week or on the weekend! Now…where is the Patron…