Greek Mixed Grill Kabobs and Pine Nut-Orzo Salad

Cook Time: 15 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

Salt
1/2 pound orzo
4 cloves garlic, grated or minced
4 sprigs fresh oregano, leaves stripped and finely chopped
6 sprigs fresh rosemary, leaves stripped and finely chopped
1/4 cup green olive tapenade
1 teaspoon crushed red pepper flakes
2 lemons, juiced and 1 zested
1/3 plus 1/4 cup extra-virgin olive oil, divided
1 1/2 pounds firm white flesh fish, halibut or swordfish, cut into 12 (2-inch) chunks
2 pounds boneless, skinless chicken breast, cut into 12 (2-inch) chunks
Black pepper
You'll also need: Metal skewers


Pine Nut-Orzo Salad

1/4 cup pine nuts, lightly toasted
1 small red onion, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1 cup feta cheese crumbles
8 Greek hot peppers, for garnish
1/4 cup kalamata olives, for garnish
2 tomatoes, diced, for garnish
1/2 cucumber, diced, for garnish


Directions

Preheat grill pan or outdoor grill to medium high.


Place a pot of water on the stove and bring to a boil for the pasta salad. When the water boils, salt it and cook the pasta to al dente.


While the pasta works, in a small bowl combine the garlic, oregano, rosemary, tapenade, red pepper flakes, 1 tablespoon lemon zest and the juice of 1 lemon with about 1/3 cup EVOO. Place the fish and chicken in separate shallow dishes or bowls and season with salt and pepper then divide the dressing between the bowls and coat the fish and chicken evenly. Skewer the fish and chicken on metal skewers. Grill the chicken 10 to 12 minutes until firm and juices run clear, and the fish for about 6 to 8 minutes, turning the kabobs frequently.


Drain orzo and combine with pine nuts, onions, parsley, feta crumbles, the juice of 1 lemon, about 1/4 cup extra-virgin olive oil, salt and pepper. Serve the orzo salad with 3 pieces each of chicken and fish along side. Garnish plates with a couple of hot peppers, olives, tomatoes and cucumbers on each plate.

From: foodnetwork.com

Mozzarella Salad

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* 16 pieces bocconcini, bite sized mozzarella balls
* 1 pint multi colored, yellow or red heirloom cherry tomatoes
* 4 scallions, whites and greens, thinly sliced on an angle
* 1/2 cup coarsely chopped parsley leaves
* 1/2 cup thinly sliced basil, 10 to 12 leaves
* 2 tablespoons red wine vinegar, eyeball it
* 1/4 cup extra-virgin olive oil, eyeball it
* Salt and pepper

Directions

Halve the mozzarella and tomatoes and combine in bowl with scallions
and herbs. Dress salad with vinegar, olive oil and season with salt
and pepper, to taste.

From: foodnetwork.com

Warm Chopped Chicken Picatta Spinach Salad

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 pound chicken breast cutlets, 6 pieces
* Salt and pepper
* 3 tablespoons extra-virgin olive oil, 3 turns of the pan
* 1 tablespoon butter
* 2 shallots, chopped
* 3 cloves garlic, chopped
* 3 tablespoons capers, chopped
* 1/2 cup dry white wine
* 1 lemon, juiced
* 2 pounds triple washed spinach, stems discarded, leaves coarsely chopped

Directions

Season the chicken with salt and pepper on both sides. Heat a large
nonstick skillet with 2 tablespoon extra-virgin olive oil, 2 turns of
the pan, over medium-high heat. When oil ripples, add chicken and cook
3 minutes on each side then remove and let meat rest and cool.

To the same skillet, add another tablespoon extra-virgin olive oil, 1
turn of the pan, and the butter. Melt butter into extra-virgin olive
oil and add the shallots, garlic and capers. Saute 5 minutes then add
white wine and reduce 30 seconds. Next, add the juice of 1 lemon and
immediately add the spinach - mound up the pan. You will not be able
to fit it all in there. Keep turning the spinach and wilting it down
until you get it all in there then turn the heat off. Keep some leaves
still a bit crisp to vary textures in your salad. Season the spinach
with salt and pepper. Chop chicken into little bits and add to the
warm salad. Toss to distribute and serve.

From: foodnetwork.com

Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette

Cook Time: 20 min
Level: Easy
Yield: 4 servings of each dish

Ingredients

Chicken:

* 4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
* 2 tablespoons balsamic vinegar, eyeball it, just enough to coat
chicken lightly
* 2 tablespoons extra-virgin olive oil
* 3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
* Salt and coarse black pepper
* 4 cloves garlic, cracked away from skin with a whack against the
flat of your knife

Ravioli:

* 1 package, 12 to 16 ounces, fresh ravioli, any flavor filling
* 3 tablespoons butter, cut into small pieces
* 2 tablespoons balsamic vinegar
* 2 handfuls grated Parmigiano-Reggiano
* Salt and pepper
* 1/4 cup chopped flat-leaf parsley, a couple of handfuls

Spinach Salad:

* 6 slices pancetta, chopped
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 1 small shallot, finely chopped
* 2 teaspoons sugar
* 2 tablespoons balsamic vinegar, eyeball it
* 1 bunch, about 10 ounces flat-leaf spinach
* Salt and pepper

Directions

Coat chicken in balsamic vinegar, then olive oil. Season chicken with
rosemary, salt and pepper and let stand 10 minutes.

Bring a large pot of water to a boil for ravioli. Salt water and drop
ravioli in water. Cook 8 minutes or until raviolis expand, float to
top of water, and are al dente.

Heat a medium nonstick skillet over medium high heat. Add chicken
breasts and cracked garlic to the pan. Cook chicken 12 minutes, or
until juices run clear, turning occasionally. The balsamic vinegar
will produce a deep brown, sweet finish on the chicken as it cooks.

When the chicken is 2 or 3 minutes away from done, heat a second
skillet over medium low to medium heat. To the second skillet, add
butter to the pan and let it begin to brown.

Remove chicken from the first skillet and transfer to a warm platter.
In a skillet over medium high heat and add the pancetta. Brown the
pancetta bits, about 2 or 3 minutes, then transfer to paper towels to
drain and return pan to heat, reducing heat to medium. Add oil and
shallots to the pan and let the shallots saute 2 minutes.

When the butter for the ravioli has browned, add cooked ravioli to the
pan and turn in butter to heat through. Add balsamic vinegar to the
ravioli and cook a minute or 2 longer to reduce the vinegar and glaze
the ravioli. The vinegar will become thick and syrup like. Add cheese,
parsley, salt and pepper to the pasta and remove the pan from the
heat.

To the sauteed shallots for the spinach salad, add sugar and cook
sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan
drippings. Add spinach to the dressing and turn to wilt and coat it
evenly in sweet vinaigrette. Add crisp pancetta to the salad.

Serve chicken along side ravioli and spinach salad, all on the same
dinner plate.

From: foodnetwork.com

Mini Caprese Salad

Difficulty: Easy
Prep Time: 15 minutes
Yield: 4 to 6 servings

1 lemon, juiced
1 small clove garlic, grated or minced
1 cup basil leaves, about 20 leaves, plus a few for garnish
1/3 cup extra-virgin olive oil
1 pint heirloom cherry tomatoes, multi colored if available, halved
1 cup bocconcini (bite-sized fresh mozzarella balls), drained, halved
Salt and freshly ground black pepper

Combine lemon juice, garlic, basil in food processor or blender,
process and stream in extra-virgin olive oil to form a smooth
dressing. Combine tomatoes, cheese and dressing in a bowl and season
with salt and pepper, to taste. Garnish with a few torn basil leaves.

Shredded Veggie Salad

Difficulty: Easy
Prep Time: 10 minutes
Yield: 4 servings

2 hearts romaine or 1 small head iceberg lettuce, shredded
1 medium beefsteak tomato, halved then very thinly sliced
1 small green bell pepper, very thinly sliced
1/2 medium onion, very thinly sliced
1/4 cup hot pepper rings or pepperoncini, drained and chopped
2 tablespoons red wine vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt
Pepper

Mix salad and dress with vinegar, oil, salt, and pepper.

Honey Dijon Potato Salad

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 to 6 servings

2 to 2 1/2-pounds small red skin potatoes, quartered
Salt and freshly ground black pepper
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons cider or white wine vinegar
1/3 cup extra-virgin olive oil
6 radishes, sliced
2 tablespoons capers, drained and chopped
1/2 medium red onion, chopped
3 to 4 ribs celery from the heart of the stalk, chopped
1 cup watercress tops or flat leaf parsley leaves coarsely chopped

Cover potatoes with cold water, bring to a boil and salt the water.
Boil potatoes until just tender, 12 to 15 minutes. Drain.

Meanwhile, combine the honey, Dijon, and vinegar in a bowl then slowly
whisk in the olive oil. Season with salt and pepper. To the bowl add
radishes, capers, onions, celery, watercress or parsley and hot
potatoes. Using a wooden spoon break up the potatoes into large
chunks. Toss the potato salad, adjust salt and pepper then serve.

Drunken Citrus Salad

Difficulty: Easy
Prep Time: 5 minutes
Yield: 6 servings

6 cups drained citrus salad mix (buy 2 (1-quart) jars orange and
grapefruit sections, available in refrigerated section of market)
1 nip or 3 shots of gin
2 teaspoons lemon zest
2 tablespoons finely chopped fresh mint leaves, plus a couple sprigs to garnish

Combine all ingredients and serve immediately or chill up to several
hours, until ready to serve.