Friday, July 21, 2017

Sunday Dinner July 23, 2017

On the Menu
  • Mixed Greens with Caramelized Onions and Peppers
  • Pan Seared Salmon with Sazon Seasoning
  • Pasta Salad

Mixed Greens with Caramelized Onions and Peppers

4 – 6 Servings


2 pounds collards, kale or any greens, washed, chopped

¼ cup olive oil

¼ - ½ teaspoon crushed red chili peppers

1 large onion, sliced thin

1+ teaspoon sea salt

3 - 4 cloves garlic, minced or sliced

1 medium - large red bell pepper, sliced thin

½ cup orange juice or 1 large orange, juiced

1 teaspoon pepper

2 teaspoons oregano or dried herb


Heat the olive oil in a large skillet or wok.  Add the crushed red chili peppers, sliced onions and ½ teaspoon salt.  Sautee the onions over medium heat until they are caramel in color, do not let them burn.  Add the garlic and red bell peppers; continue sautéing approximately 3 minutes.  Add the greens, orange juice, 1 teaspoon salt, pepper and dry herb; mix until all ingredients are well incorporated.  Bring pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes, stirring occasionally.  That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust seasoning accordingly.

Pan Seared Salmon with Sazon Seasoning
4 Servings
4 - 6 ounce salmon fillets
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon pepper
1 -2 teaspoons Sazon seasoning
2 tablespoons vegetable oil

Rinse fillets and pat them dry with a paper towel.  Sprinkle the fillets generously with salt, pepper, garlic, onion and sazon seasoning and let  them set refrigerated for 1 hour or overnight. Heat the oil in a large frying pan over medium high heat place fillet in pan and
cook for 3 minutes. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.

 Mediterranean Pasta Salad

6 Servings


½ pound pasta of your choice

2 quarts water

   For the Dressing

   ¼ cup extra virgin olive oil

   1 lemon, juiced

   ½ teaspoon sea salt

   freshly ground pepper to taste

   ½ teaspoon granulated garlic

   ½ teaspoon granulated onion

   2 tablespoons fresh dill

1 avocado, diced, squirt w/lemon juice

2 roma tomatoes, seeded, sliced

¼ cup kalamata olives cut in half

½ medium cucumber, cut in ½ lengthwise seeded and sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 small red onion, sliced


Bring 2 quarts of water to a boil, add pasta to the boiling water and stir gently.

Let water come back up to a rapid boil, remove pot from the heat and cover.

Let pasta sit covered and undisturbed for the amount of cooking time as stated on the package.

Remove from heat and rinse quickly with cold water to stop the cooking. Drain well.

Transfer pasta to mixing bowl, add a little oil and salt and mix thoroughly.

Place pasta in the refrigerator and let it cool for approximately 1 hour.

   For the Dressing

Place olive oil, lemon juice, salt, pepper, garlic and onion in a food processor or blender; blend until creamy.

Add dill and pulse just until incorporated. 

Remove the cold pasta from the refrigerator and add all remaining ingredients, dressing included and toss to combine.

Keep salad chilled until ready to serve.

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