Sherry-Glazed Salmon with Collard Greens
from: http://www.myrecipes.com/recipe/sherry-glazed-salmon-with-collard-greens-10000000479094/
This sauce is slightly sweet and is nicely countered by the bitter greens. Line your pan with foil for easy cleanup.
1/4 cup dry sherry
2 tablespoons brown sugar
1 tablespoon low-sodium soy sauce
1/8 teaspoon five-spice powder
1 teaspoon cider vinegar
4 (6-ounce) salmon fillets, skinned (about 1 inch thick)
Cooking spray
1/2 cup water
1/2 cup fat-free, less-sodium chicken broth
1 1/2 teaspoons olive oil
1/2 teaspoon fresh lemon juice
1/2 teaspoon bottled minced garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
1 bunch chopped collard greens
Preheat oven to 375°.
Combine first 4 ingredients in a small saucepan; bring to a boil, stirring occasionally. Cook until reduced to 3 tablespoons (about 5 minutes). Remove from heat; stir in vinegar.
Arrange fish on a broiler pan coated with cooking spray. Brush fish with half of sherry mixture. Bake at 375° for 5 minutes; brush fish with remaining sherry mixture. Bake an additional 5 minutes or until fish flakes easily when tested with a fork.
While fish bakes, combine water and next 6 ingredients (water through pepper) in a large skillet over medium-high heat; bring to a simmer. Add greens; cover, reduce heat to medium, and cook 10 minutes or until tender
Blue Potato Salad with Lemon Basil Vinaigrette from: http://www.fakefoodfree.com/2012/06/blue-potato-salad-with-lemon-basil.html
1 ¾ lbs blue potatoes
1 small bell pepper, diced (I used a purple lilac pepper)
¼ large onion, chopped fine
Juice of one lemon
1 tsp apple cider vinegar
¼ cup olive oil
1 tsp sugar
~15 fresh basil leaves
Salt and pepper to taste
Place the whole potatoes in a pot, cover with water, cover the pot with a lid and bring to a boil. Once they boil, turn off the heat. Leave the lid on, and let them sit in the hot water until the potatoes are softened. For this recipe they sat about 15 – 20 minutes.
Drain the potatoes and let them cool, chop into bite-size pieces. Add the bell pepper and the onion.
In a small bowl, whisk together the lemon juice, vinegar, olive oil and sugar. Chop the basil and stir into the dressing.
Pour the dressing over the potatoes and toss to coat. Salt and pepper to taste. Refrigerate for about 15 minutes before serving. Serve soon after making because the potatoes do begin to lighten a bit as they sit. Serves 6.
To Do with Lemon Basil: from: http://www.huffingtonpost.com/the-splendid-table/what-to-do-with-lemon-basil_b_1847507.html
• Stir Fry with Lemon Basil - Try adding a big handful of the whole leaves to a favorite stir-fry just before you take it out of the pan. The basil sets off spicy dishes, pork, seafood, and most vegetables.
• Lemon-Basil Infused Grilled Chicken- Butterfly a chicken, rub it all over with crushed garlic, ginger and oil if you'd like. Then cover the bottom of a shallow dish with half of your big bunch of lemon basil. Spread the chicken over it and cover the bird with more basil, saving about 1 cup of leaves for the chicken glaze. Rub the chicken's basil into the bird's surface. Lightly cover and refrigerate overnight. To cook, slow roast on the grill or in the oven.During the last 30 minutes glaze the chicken by brushing with a puree of the 1-cup basil leaves, 3 tablespoons sugar, a seeded and minced Thai chile, the juice of a lemon and 1/3 cup canola oil.
• Lemon Basil Snap Beans- All through the summer and fall we eat these with our fingers with drinks. The simplicity is belying; the beans showcase the basil brilliantly. Boil yellow "green" beans in salted water until tender (just beyond tender crisp). Drain and rinse with cold water to stop their cooking.Turn the beans into bowl and keep them at room temperature up to 3 hours. When you're ready to eat, toss the beans with a generous amount of coarse salt and 1 cup of lemon basil leaves for every ½ pound of beans. Enjoy them at room temperature.
Swiss Chard with Raisins and Almonds from: http://www.epicurious.com/recipes/food/views/Swiss-Chard-with-Raisins-and-Almonds-241474
Toasted almonds contrast beautifully with sweet, tender raisins and earthy chard.
1/2 large onion, sliced lengthwise 1/4 inch thick (1 cup)
2 1/2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon Spanish smoked paprika
2 pounds Swiss chard, center ribs discarded and leaves coarsely chopped
1/2 cup golden raisins
1/2 cup water
1/4 cup coarsely chopped almonds with skins
Cook onion with 1/4 teaspoon salt in 2 tablespoons oil in a 5- to 6-quart heavy pot over medium heat, stirring, until softened. Sprinkle with paprika and cook, stirring, 1 minute. Add chard in batches, stirring frequently, until wilted, then add raisins and water. Cook, covered, stirring occasionally, until chard is tender, about 7 minutes. Season with salt. Cook almonds in remaining 1/2 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until golden, 3 to 5 minutes. Sprinkle almonds over chard.
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