Sweet and Sour Salmon with Bok Choy

This salmon over bok choy is glazed with a super delicious sweet and sour sauce that you just won't believe how good, or easy, it is to make. 

 Ingredients:

2 salmon fillets

6 bulbs baby bok choy split in half (in these pictures I used regular bok choy)

4 cloves garlic, minced

for the sauce

1 cup rice vinegar

1/2 cup brown sugar

1/2 cup sriracha (or your favorite chili sauce)

4 tsp soy sauce

4 tbsp water

to garnish

sesame seeds

green onions

 

Directions:

Adjust the oven rack so its 5" under the broiler. Turn the broiler on to preheat your oven. 

For the sauce: Combine all the ingredients in a small pot. Boil, approximately 6-8 minutes, until the sauce has thickened, stirring constantly. Remove pot from heat and add the garlic. 

Wash the bok choy really well. Wash the salmon and pat dry with a paper towel. 

Line a baking sheet with foil. Arrange the bok choy flat side up with the leaves in the center (see pic). Season lightly with salt and brush both the stem and leaves generously with the sauce. Place the salmon over the leaves to protect them from burning. Lightly season salmon with salt and brush with sauce. Sprinkle sesame seeds. 

Broil for 10-12 minutes depending on the size of your salmon. Garnish with green onions. Serve with steamed rice. Enjoy!

Source: Omnivores Cookbook

Lemon Basil and Zucchini Pasta

 Easy and delicious weeknight dish.

Ingredients:

1 lb bucatini (this noodle is thicker than spaghetti and really absorbs the sauce best)

2 zucchini, sliced

1/4 cup olive oil

red pepper flakes

2 zucchini, chopped

1 shallot, chopped

1 garlic clove, chopped

salt and black pepper

1 lemon, juiced

1/3 cup Parmesan cheese

1 1/2 cups pasta water, divided 

1/4 cup heavy cream

1/2 cup fresh basil

Directions:

Cook the pasta and drain, saving 1.5 cups of pasta water. 

Saute (just until soft) the sliced zucchini in a little olive oil. Flip and season with salt. Transfer to a plate and set aside until the end. 

Heat the olive oil and however much red pepper flakes you like in a large skillet. Add the chopped zucchini, shallot, and garlic. Cook for only 2 minutes. Season with salt and black pepper. Transfer to a blender or food processor and add half a cup of pasta water. Blend until smooth. 

Return to the skillet and add the lemon juice, Parmesan cheese, the remaining pasta water. **Start with 1/2 a cup and add a little at a time, adding more as needed. Add the heavy cream and fresh basil next. Toss in the noodles until combined and creamy. Add the sliced zucchini and serve with more Parmesan cheese and crushed red pepper. Enjoy!

Source: adapted from Daniela's Dish

Greek Pasta Salad

Bursting with flavor! The fresh dill and basil are key.

Ingredients:

for the dressing:

1/4 cup olive oil

3 tbsp lemon juice

2 tbsp red wine vinegar (original recipe called for 3 tbsp)

2 tbsp mayo

2 tsp dijon mustard (I used honey dijon mustard)

2 tsp honey

salt and pepper

for the salad:

red onion (as much as you like), thinly sliced +lemon juice

fresh dill and fresh basil, chopped

chili flakes

1 tbsp olive oil, heated

1 lb pasta

mixed Greek olives, pitted

1 colored bell pepper, chopped

cucumber, chopped

cherry tomato, halved

1 cup canned chickpeas, drained

feta cheese, crumbled

Directions:

To make the dressing: Combine all the ingredients and whisk until smooth. Taste and adjust salt. 

To make the salad: In a large serving bowl, put the red onion and squeeze the some lemon juice on top. Massage. Add the dill, basil, and chili flakes. Heat the 2 tbsp of olive oil and pour over this mix. Apparently this step is key. It infuses the herbs into the oil. 

Bring a large pot of salted water to a boil. Add the pasta and cook to al dente. Drain. Add the pasta to the bowl with the onions. Mix in the olives, bell pepper, cucumber, tomatoes, and chickpeas. Pour over the dressing and toss well. Lastly, add the feta cheese. 

Serve salad warm or cold. Pair with steak or chicken for a full meal. Enjoy!

Source: adapted from Half Baked Harvest

Greek Chicken and Potatoes

This sheet pan meal is bursting with flavor. The chicken and potatoes are roasted with lemon wedges and whole garlic cloves which later are taken out and added to a green mixture of fresh dill and parsley that tops of the dish and brings it to another level! 

Ingredients:

6 chicken thighs (skinless, boneless)

2 tbsp olive oil

1 tbsp smoked paprika

1/2 small onion, chopped

salt and pepper

red pepper flakes

1/2 lemon, sliced

7 garlic cloves, slightly smashed

4 tbsp butter, cut into 6 pieces

1lb baby potatoes, halved

2 tbsp olive oil

salt and pepper

1 lemon, 1 halved

2 cups mixed fresh parsley and dill, chopped

1/3 cup olive oil

2 tbsp red wine vinegar

2 pepperoncini, chopped

3/4 cup Greek olive mix (green and kalamata)

feta cheese, cubed

Directions:

Preheat oven to 425 degrees F. 

In a bowl, toss together the chicken, olive oil, paprika, onion, salt and pepper, and red pepper flakes.

You will need 2 baking sheets:

On the first, spread the seasoned chicken, lemon slices, and whole garlic cloves. Top each chicken with a piece of butter. 

On the second, toss the potatoes with 2 tbsp of olive oil. Season with salt and pepper. Add the lemon halves. 

Place both baking sheets in the oven at the same time. Bake the chicken for 25 minutes, or until cooked through. Roast the potatoes for about 40 minutes. 

Once both pans are out of the oven, transfer the chicken to the same baking sheet as the potatoes and set aside. Chop the sliced lemons, rind and all, chop the garlic, and add to a bowl. 

For the dressing: In the bowl with the lemons and garlic, combine the fresh herbs, 1/3 cup olive oil, red wine vinegar, and pepperoncini. Add some salt. 

Spread this dressing, olives, and feta over the chicken. Eat and enjoy the many flavors. 

Source: Half Baked Harvest