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Marinated Olives with Fennel, Lemon, and Chile Pepper Recipe

Marinated Olives with Fennel, Lemon, and Chile Pepper Recipe

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Marinated Olives with Fennel

Shaved fennel adds a crunchy, refreshing bite to the olives, while the lemon zest and chile pepper liven things up. Fennel greens make the dish colorful and festive.

It only takes minutes to put this together, and you can refrigerate this for up to one week; bring to room temperature before serving.


*Note: You can also substitute 1 small fresh cayenne chile pepper, chopped finely, for every ¼ teaspoon of chile flakes.


  • 1/2 small fennel bulb, trimmed and halved
  • 1 tablespoon fennel greens, chopped coarsely
  • 1/4 teaspoon dried red chile pepper flakes*
  • 1/4 teaspoon fennel seeds
  • 2 strips lemon zest, julienned
  • 1/2 cup extra-virgin olive oil
  • 1 1/4 pound mixed olives


Calories Per Serving164

Folate equivalent (total)3µg1%

Swordfish with lemon, chile, and fennel from Dinner: Changing the Game (page 122) by Melissa Clark

Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe.

  • fennel
  • fennel seeds
  • lemons
  • dried red pepper flakes
  • swordfish steaks

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Aji Limo chile peppers are multi-colored, pungent pods growing on leafy shrubs that are members of the Solanaceae or nightshade family. Native to the western slopes of the Andes and named after Lima, the capital city in Peru, Aji Limo chile peppers are considered to be very spicy ranging 30,000-50,000 SHU on the Scoville scale. Aji Limo chile peppers are a rare variety that is difficult to classify due to its muddled history. Some experts believe the pepper is a part of the Capsicum chinense species, while other experts record it as part of the Capsicum baccatum species. Despite this debate, Aji Limo chiles are mainly used in South America and are utilized for their fruity, citrus-like flavoring in fresh seafood dishes.

Aji Limo chile peppers are an excellent source of vitamins A and C as well as essential minerals like potassium, magnesium, and iron. The peppers also contain capsaicin, which is a compound that causes the brain to feel spice or heat and is believed to offer beneficial antioxidant and anti-inflammatory properties.

How To make Greek Marinated Vegetable Salad

Grill this vegetable medley, livened up with fresh herbs and vinaigrette.

This video is part of Everyday Italian, hosted by Giada De Laurentiis.

Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. On Everyday Italian, Giada De Laurentiis shares updated versions of homey recipes from her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, dinner party or cozy date for two. Buon appetito!

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Greek Marinated Chickpea Salad

This is how you take a can of chickpeas and turn it into a really delicious salad!!

Not authentic Greek - but I call it Greek because I use my Greek Salad dressing to marinate the chickpeas (which really are the star here!)

Greek Salad Dressing and Marinade

Greek Salad With Grilled Chicken

The freshest Greek Salad ever is a must try and one of the healthiest salads around, Hand pick Tomatoes, Cucumber, bell peppers from Letscookolet garden to your plate with side of tasty grilled chicken breast, All yours to ENJOY!!

Please watch: Healthy and Delicious Salad Recipe

Greek Salad Recipe | How to Make Greek Salad

Easy homemade Greek salad recipe.

More Salad Recipes:
Fig Salad:
Pasta Salad:
Quinoa Avocado Salad:
Strawberry and Lettuce Salad:
Quinoa Pumpkin Salad:


17oz (470g) cherry tomatoes or 4 medium tomatoes
1 large cucumber
1 small green bell pepper
1/2 red onion
1/3 cup (60g) Pitted Kalamata olives
4 tablespoons Extra virgin olive oil
2 tablespoons Red/White wine vinegar
Salt to taste
Black pepper to taste
1 teaspoon dried Oregano
8 oz (225g) Creamy feta cheese
1. Chop the cucumber, the bell pepper and tomatoes. Thinly slice the onion.
2. Add 1 teaspoon vinegar to a bowl with cold water. Add sliced onion to the bowl and set aside for 10 minutes. Then drain.
3. Chop the feta cheese.
4. In a large bowl combine all the vegetables and the cheese and set aside.
5. In separate bowl whisk vinegar, olive oil, salt, pepper and oregano. Pour over the salad and toss to combine. Set aside for 15-30 minutes before serving.

Greek Marinated Chicken

To get this complete recipe with instructions and measurements, check out my website:

Zesty Marinated Vegetable Salad

This is one of our family's favorite recipes. Simple yet flavorful, you must try it and share it with your friends! They'll love it - I promise :)

Go Vegan & Stay Vegan: 7 Keys to Success


Vegan Roadmap Coaching Program


How To Make Authentic Greek Marinade | Greek Marinade Recipe (Lemon, Olive Oil & Oregano)

A delicious and easy to make Greek marinade that goes on everything! Use this marinade to flavour pork, beef, chicken, lamb or your favourite vegetables!

Grilled Vegetable Hacks | Tips For Grilling Perfect Veggies

PRE-ORDER MY Brand New COOKBOOK The Domestic Geek's Meals Made Easy”! Full list of retailers here:

I'm sharing some of my best tips and cooking techniques to grill perfect vegetables throughout the summer! For some of my favorite grilled vegetable recipes check out the links below!
Grilled Salad:
Grilled Breakfast Potatoes:
Grilled Veggie Skewers:
Grilled Halloumi & Veggie Skewers:
More Grilling Recipes:

Metal Skewers:
Grilling Essentials:

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Grilled Veggies Mediterranean Style - Side Dish Recipe

Mediterranean grilled vegetables –Classic grilled side!
Today it comes to a classic when it comes to side dishes from the grill: The Mediterranean grilled vegetables fits almost all grilled dishes .. whether meat, fish, whatever! The mix of peppers, onions, tomatoes, zucchini and eggplant, seasoned with a delicious seasoning with thyme and basil . just totally rocks! This should be on every cookout!

3-4 spring onions
2 peppers
1 zucchini
1 Eggplant
2 red onions
5 tomatoes
Olive oil
Don Marcos Tuscany spice mixture
TIP: Use McCormick seasoning for the Don Marco’ if you live in the U.S.!* (

Cut the vegetables into small pieces and place in a medium sized bowl. Place the tomatoes aside. Add a few tablespoons of olive oil to the Tuscany seasoning s there should be enough oil so that it is more like a basting sauce. Coat the raw vegetables with the olive oil seasoning mixture be sure to coat all the vegetables completely. Add the tomatoes a few minutes before the mixture is done as they cook very fast! Using a grilling basket cook over direct heat, covered until desired doneness is reached. Enjoy!

McCormick Tuscan Seasoning*:
Stainless Steel Veggie Grilling Pan*:
Microplane Grater*:
Stainless Steel Bowl*:
Stainless Steel Oven Pan*:
Heat Resistant Cotton Handgloves*:
Maverick ET 733 Thermometer*:

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Music courtesy of Audio Network

Greek Style Lamb Chops! Grilled Vegetables! Lemon! Garlic! Olive oil!

Tzatziki Sauce - How to Make Tzatziki - Greek Garlic Yogurt Sauce

Marinated Greek Salad - the best - cooking

Shredded Carrots
Red Onion
Cucumbers (any type)
Tomatoes (any type, I prefer Roma, grape or cherry)
Black Olives
Minced Garlic
Multi-Colored Sweet Peppers (large or mini)
Prepared Greek Dressing (I used Kens, you may also make your own)
Feta Cheese Crumbles
Black Pepper (optional)

Cut all veggies as you choose, place all ingredients in a bowl, add dressing and cheese, mix well add black pepper if you choose. Chill for a minimum of three hours to allow flavors to meld best of overnight. Enjoy

#cooking #greeksalad #easyrecipe

Greek Marinated Salmon with Tzatziki Sauce

A deliciously flavorful salmon (Mediterranean marinade) with cold tzatziki sauce paired with a simple greek salad. Perfect for a hot summer's day!
Link to Step-by- Step Picture Recipe:

Greek Pasta Salad

To get this complete recipe with instructions and measurements, check out my website:

Healthy Grilled Chicken Salad Recipe (Greek Style)

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How to make grilled chicken salad healthy and tasty – Best Tips & Tricks

1. How to cook the chicken fast and evenly.
First, you need to pick the right piece of meat.

Keep in mind that large cuts take longer to cook so if you want to make a healthy grilled chicken salad in just 30 minutes, it’s best to pick small pieces of boneless, skinless chicken breast.

The pieces should be thin and similar sized to cook evenly. If they are thick you’ll have to pound them to make them thinner.

If they are too large you can cut them into smaller pieces.

This will decrease the cooking time considerably and will get the chicken cooked evenly.

Picking skinless chicken cuts will not only decrease the prep time, but it will also help you lose weight because the skin contains fat.

Hence, this is the best choice if you’re on a diet.

One piece of advice that I keep repeating throughout my recipes is that you should bring the chicken to room temperature before cooking.

Otherwise, it will dry out on the outside quicker than it cooks on the inside.

I am sure we all know how dry, crusty chicken breast tastes like, right?

So after taking it out of the fridge, let it sit on the counter for about 30 minutes (up to an hour max) before cooking.

You could use this as an opportunity to marinate it and I am going to explain to you how in the next step.

2. How to make grilled chicken salad tasty.
If you’ve been reading my blog for a while, you know that I always like to marinate all meats before cooking.

This step is very important because it makes it flavorful, tender and juicy.
Otherwise… well, we all know how dull grilled chicken breast can be, don’t we?

And not just dull, but dry and even choky.

If you don’t have the time to marinate it, just coat it well with your favorite spice mix and some olive oil before cooking.

But if you’ve got the time (and it doesn’t take long at all) you can marinate it in the fridge for at least 30 minutes.

And for best result, leave it overnight. The meat will literally soak up all flavors and it will soften.

It’s worth noting that homemade marinade is better than store-bought. That’s because store-bought contains sugar so you have to read carefully the ingredient list if going for it.

Now that you know how to cook the meat and make it tasty, I am going to tell you how to make grilled chicken salad without an outside grill.

3. How to make grilled chicken salad without an outside grill.
We all know how to make grilled chicken on an outdoor gas or charcoal grill. But how do you cook it indoors, without burning up the kitchen?

Well, if you don’t already own one, you need to invest in a good cast iron grill. Sure, you could also fry it in a pan, but the recipe would be slightly different so we’ll leave that for some other time.

And one of the most important steps of this recipe is that you need to pre-heat the grill before cooking.

So after marinating and bringing the chicken to room temperature, this is what you must do if you want to make the best grilled chicken salad recipe.

Then you should rub some oil on it to keep the meat from sticking.

Now, I’ve told you everything about the grilled chicken but what about the salad? After all, it is a salad recipe, isn’t it?

4. Which salad and dressing to serve with grilled chicken.
I made a simple Greek salad for this recipe and the combo was super delish. But you can change that with your favorite veggie salad as most of them go perfectly with grilled chicken.

I topped everything with a delicious Greek dressing that is suitable for any salad. And you can make a large batch and refrigerate it in a lidded jar, or bottle, for up to 5 days.

That will come handy especially if you do meal planning, but make you sure you add the dressing to your food only before serving.

Now that you’ve armed yourselves with all these tips you will surely make the best grilled chicken salad ever.

Now let’s wrap things up and fire up the grills, shall we?

Follow for more healthy and delicious recipes:


Marinated Vegetable Salad, Featured in Simply Delicious Amish Cooking - Sherry Gore

Simply Delicious Amish Cooking by Sherry Gore:

Click Show More to see the recipe.

Simply Delicious Amish Cooking by Sherry Gore provides a glimpse inside Florida's only Amish community. Through hundreds of easy-to-prepare recipes, 16 full-color photographs, black-and-white photographs, and stories throughout, it shows how the Plain People in Pinecraft cast aside black stockings and sensible shoes for flip-flops and Coppertone.

Recipe: Marinated Vegetable Salad
1 can green beans, drained
1 cup sliced green onions
1 can baby peas, drained
½ cup diced bell pepper
1 can shoepeg corn, drained
1 jar sliced red pimento, drained
4 stalks celery, diced
1 can sliced water chestnuts,

1 cup sugar
½ cup vinegar
¾ cup canola oil
1 teaspoon salt

Mix dressing ingredients and boil to dissolve sugar. Pour over vegetables. Best if made a day or two ahead so vegetables can marinate. When ready to serve, drain sauce or use slotted spoon.

Asian Marinated Vegetable Salad with Citrus Vinaigrette

How to Make Mason Jar Salads | Grilled Chicken Greek Salad Recipe

Mason jar salads are the perfect healthy, make ahead lunch. I am sharing how to make grilled chicken Greek salads. This recipe is for 5 salads so you will have lunch in your fridge for every day of the workweek. Just grab your mason jar salad and a plate & fork and enjoy a healthy, filling lunch!
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*Coupon links and codes are affiliates which means I will receive a commission on sales at no additional cost to you. These are all things I use myself. Thank you for supporting the companies that keep How Jen Does It going.

Mason Jar Greek Salads
How Jen Does It
(yield: 5 salads)

5 wide mouth quart size mason jars
1 ½ cups Greek dressing, (see recipe below)
1 quart cherry or grape tomatoes
1-2 large English cucumbers, sliced
1 ¼ cup pitted Kalamata olives
1 ¼ cup crumbled feta cheese
4 boneless, skinless chicken breasts
7 ½ cups chopped romaine lettuce

Greek Dressing
Original Greek dressing recipe was found here:

*I just changed the measurements so that there is enough for the salads and the marinade.

3 garlic cloves, minced then crushed
1/2 teaspoon salt
2 ¼ teaspoons Dijon mustard
¾ cup extra virgin olive oil
3 Tablespoons fresh lemon juice
1 teaspoon sugar
½ cup red wine vinegar
1 teaspoon dried basil
½ teaspoon dried oregano

Mix all ingredients together.

Place chicken breasts in a large dish add ½ cup Greek dressing. Refrigerate and marinate overnight or for several hours. Grill until chicken is no longer pink inside. Cut into bite size pieces.

To each mason jar, add the following ingredients in the order listed.

3 Tablespoons Greek dressing
½ cup tomatoes
½ cup cucumber
¼ cup Kalamata olives
¼ cup feta cheese
½ to ¾ cup grilled chicken
1 ½ cups lettuce

Store salads in the refrigerator. When ready to eat, pour onto a large plate.
*Mason jar salads can be made 5-6 days ahead of time.

Salad | Basics with Babish

This week on Basics, we're taking a look at salad. Salad can be a robust, radiant, and reliable side dish or main course. I'll show you how to make caesar salad, panzanella, and a wedge salad.

Ingredients & Grocery List:
+ Panzanella:
Ciabatta, cut into bite sized pieces
Olive oil
Black pepper and kosher salt
1 cup cherry tomatoes, halved
1 medium cucumber, cut into bite sized pieces
Half red onion, cut into bite sized pieces
6 small balls mozzarella, halved (ciliengini)
Handful of fresh basil, julienned (plus additional for garnish)
White wine vinegar
Lemons, juiced
Dijon mustard
1 small shallot
1 clove garlic

+ Wedge Salad:
4 slices bacon, fried crisp
3-4 Tbsp buttermilk
1-2 Tbsp sour cream
1/4 cup full-fat mayo
2 tsp white wine vinegar
1-2 cloves grated garlic
Black pepper and kosher salt
High quality blue cheese, crumbled (to taste)
1 head iceberg lettuce
Chives, chopped
Cherry tomatoes, halved

+ Caesar Salad:
1 egg
1 bunch romaine lettuce, cut into bite sized pieces and washed
Ciabatta, cut into bite sized pieces
Olive oil
Black pepper and kosher salt
Garlic powder
1 clove garlic
1 ounce freshly grated parmesan cheese (plus more for garnish)
Half a lemon, juiced
2 Tbsp Worcestershire sauce
2 tsp dijon mustard

Special Equipment:
Salad tossers (optional)
Mortar and pestle

Yes I Can, Chill Master by Blue Wednesday

My first cookbook, Eat What You Watch, is available now in stores and online!
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How to Make Marinated Olives - Marinated Olives Recipe

Learn how to make marinated olives. A Spanish cook is just as likely to buy marinated olives as to prepare his or her own as the choice is so vast with endless flavor combinations.

Marinated Olives ingredients: 0:25
Marinated Olives method: 1:01
Print the full recipe:

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#howtomakemarinatedolives #marinatedolives #marinatedolivesrecipe #italianmarinatedolives #spanishmarinatedolives#greekmarinatedolives

* VSG Post Op * Meal Prep Sunday * Greek Marinated Flank Steak Salad *

Hi lovely people! I'm here today to share how I make a super delicious greek marinated flank steak salad!
▼Open this box for more information!▼

**MACROS PER SERVING (Recipe made six 7 oz servings for me)**
Calories: 265
Protein: 23.5g
Carbs: 7.9g
Fat: 15.6g
Fiber: 0.5g

Greek Marinated Flank Steak:

Age: 28 | Height: 5'8
Surgery Date: 1/2/2018

HW: 354 lbs (5/12/2017)
SW: 319 lbs (1/2/2018)
CW: 194.2 lbs (9/24/2019)
Loss Since Surgery = 124.8 lbs
Loss Since HW = 159.8 lbs

Befriend me!
Obesity Help:

Mediterranean Grilled Vegetable Sandwich

Rachael's Go-Greek Grilled Chicken Salad with Creamy Dressing

Caesar Salad Recipe | How To Make Salad | Homemade Caesar Salad | The Bombay Chef | Varun Inamdar

Learn how to make Caesar Salad, an healthy, nutritious, and quick recipe with chef Varun Inamdar.

Hungry but feeling lazy to make a meal? Then for such lazy days, Chef Varun Inamdar brings your kitchen a recipe for simple & traditional Caesar Salad. So watch and learn how to make Caesar Salad only on Rajshri Food

Don't forget to catch The Bombay Chef Varun Inamdar on Get Curried from 2nd March. Subscribe to the channel now –

For the croutons
3 slices white bread, cut into cubes
1 tbsp olive oil
1 tbsp garlic, crushed
1 tsp parsley, chopped
1 tsp black pepper
1 tbsp Parmesan cheese, grated

For the dressing
1 cup vegetarian mayonnaise
Salt to taste
Pepper as required
1 tbsp parsley, chopped
1 tbsp garlic, chopped
1/4 cup Parmesan cheese, grated
3 tbsp chilled water

For the assembly
2 bunches romaine lettuce
2 tbsp Parmesan cheese, grated

- Chop the bread into cubes ( size depends on how you prefer )
- Add Olive oil to the pan and toss the croutons in them – add crushed garlic, chopped parsley, black pepper, and grated Parmesan cheese and mix well. Turn off the flame and keep it aside
- For dressing in a bowl add mayonnaise, Salt to taste, Pepper, parsley, garlic, Parmesan cheese, and chilled water
- Assemble them by adding the lettuce leaves which are chopped then add croutons the dressing and
Parmesan cheese
Enjoy the yummy & delicious Caesar Salad!

Host: Varun Inamdar
Copyrights: Rajshri Entertainment Private Limited

Recipe Summary

  • 1 bunch scallions, trimmed and thinly sliced (1 cup)
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup finely chopped fresh chile peppers, ribs and seeds removed for less heat, if desired
  • 3 strips lemon zest (each 2 inches long), plus 1/2 cup fresh juice (from 3 to 4 lemons)
  • 3/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 fresh or dried bay leaves
  • 3 tablespoons sugar
  • 1 pound large shrimp (18 to 24 count), preferably wild Gulf, peeled and deveined

Stir together scallions, thyme, chiles, lemon zest and juice, oil, 2 teaspoons salt, and 1/4 teaspoon pepper in a small bowl.

Bring 2 quarts water to a boil in a large saucepan. Add bay leaves, sugar, and 2 tablespoons salt, stirring until sugar and salt have dissolved. Stir in shrimp, cover, and remove from heat. Let stand 3 minutes. Strain shrimp and bay leaves immediately transfer to a nonreactive container. Pour in scallion mixture let cool completely. Cover and shake vigorously to ensure shrimp are evenly coated. Refrigerate at least 8 hours and up to 5 days. Remove from refrigerator 30 minutes before serving.

Recipe Summary

  • 3 tablespoons olive oil
  • 1 ½ tablespoons red wine vinegar
  • 1 lime, juiced
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • cayenne pepper to taste
  • salt and freshly ground black pepper to taste
  • 1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
  • skewers

In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.

Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.

Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.

Chilli prawn linguine

To make the dressing, mix 2 tbsp virtually fat-free fromage frais, the grated zest and juice of 2 limes and 2 tsp golden caster sugar in a small bowl and season with salt and pepper. Set aside.

Cook 280g linguine pasta according to the packet instructions. Add 200g trimmed sugar snap peas for the last minute or so of cooking time.

Meanwhile, heat 2 tbsp olive oil in a wok or big frying pan, toss in 2 finely chopped large garlic cloves and 1 deseeded and finely chopped large red chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown.

Tip in 24 peeled raw king prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.

Add 12 halved cherry tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.

Drain the linguine pasta and sugar snap peas well, then toss into the prawn mixture.

Tear in a handful of basil leaves, stir, and season with salt and pepper.

Serve with mixed salad leaves drizzled with the lime dressing, and warm crusty white bread.

Delicious Potato Leek Soup

It is starting to feel like fall in LA…. kind of. With fall brings one of my favorite things to make, Potato Leek Soup! Creamy and delicious, this dish is sure to keep you warm on chilly nights. This is for a large batch of soup, you can have a soup party or freeze it for later. Serve with a salad, tea sandwich, panini, or just on it’s own! ENJOY

5 Large Leeks Whites Only

Chop green section and tip off leeks, wash thoroughly and dry. Cut in half the long way and then slice in 1/2 inch pieces (does not have to be exact). Wash and chop celery. Peel and chop potatoes into medium sized chunks.

Put Large Stockpot on medium heat, add butter, once melted put leeks in pot with a dash of salt. Sweat the leeks for 5 minutes, stirring occasionally. Turn heat down to medium low and cook leeks for 25 minutes until tender.

Add the vegetable broth, potatoes, and bay leaf. Chop the thyme and add it. Turn the heat up to medium-high and bring to a boil. Reduce heat to low, cover and simmer for about 40 minutes. Check to see if potatoes are soft, if they are you are ready for the next step. Place half of the soup in a large mixing bowl or pitcher and the other half into a large blender. Blend the soup until smooth and creamy. Pour back into Stockpot and then blend the other half. Once all the soup is nice and cream and the cup of heavy cream. Stir well. Add salt and pepper to taste.

Serve healthy bowlfuls with a handful of chopped parsley on top and voila, amazing potato leek soup.

Disclaimer: You will want seconds.

Recipe inspired by Alton Brown and Robert Irvine.

Chicken Sauté with Thyme, Lemon and Chile

In this easy One Pot Wednesday meal, thin chicken cutlets are quickly sautéed before a quick pan sauce is made using fresh herbs, lemon juice and chiles. Serve with a green salad and crusty loaf of bread for a quick weeknight dinner, or make some mashed potatoes and sautéed cabbage if you’re feeling a little more ambitious.

Chicken Sauté with Thyme, Lemon and Chile

3/4 lb. (375 g) chicken breast cutlets

Coarse kosher salt and freshly ground pepper

1/2 to 1 serrano chile, minced

1/3 cup (3 fl. oz./80 ml) dry white wine

In a large fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Season the chicken with salt and pepper and add to the pan. Sauté, turning once, until cooked through, 2 to 3 minutes per side. Transfer the chicken to 2 warmed plates.

In the same pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the shallot, thyme and chile and sauté until the shallot begins to soften, about 1 minute. Add the wine and lemon juice, and boil, stirring up the browned bits on the pan bottom, until the sauce is syrupy, about 1 minute. Remove the pan from the heat. Add any juices from the plate holding the chicken to the sauce and stir well. Taste and adjust the seasoning with salt and pepper. Spoon the sauce over the chicken and serve immediately. Serves 2.

Socca wraps with hummus and avocado

I had them with fluffy scrambled eggs topped with the very last of the garden tomatoes, and then again for lunch with some thinly shaved carrot and cucumber with tahini sauce and cold tofu, and then once more for dinner baked with mushrooms and squash and goat cheese.

I might have even snuck in another bite or two before bed.

I’m telling you, I couldn’t stop.

These crepes are light and fluffy but completely filling at the same time. Yum.

Oh, and they are healthy. Double yum.

Top with your favorites and enjoy. Breakfast, lunch, dinner, and after dinner if the mood strikes.

socca wraps

recipe inspired from this post on como.come.cami

In a bowl, stir together the chickpea flour and water. Cover and let sit for at least 8 hours or overnight so that the flour absorbs all of the water.

When you are ready to make your wraps, heat a nonstick pan over medium-high heat. Spray with non-stick spray and pour the batter into the middle of the pan. Immediately swirl your pan to get the desired size of wrap and place the pan back on the heat. Turn the wrap over once you can see that it is set and there are small bubbles along the edge of the crepe. The wrap is finished cooking on the second side once you are able to move the pan around and the wrap does not stick to the pan.

You can use almost any topping on these wraps but here’s what I used: hummus (recipe below), beet hummus (recipe below), chickpeas, goat cheese, arugula, shaved fennel, lemon, chili pepper flakes, cilantro, kalamata olives, avocado

The wrap recipe makes about five 8-inch wraps or ten 4-inch wraps. I used a 1/4 cup measure to make the 8-inch wraps and a 1/8 cup measure to make the 4-inch wraps. The wraps can be made the day before you want to eat them, just wrap them tightly in plastic and keep them refrigerated. You can add fresh herbs to the wrap batter too – I added thinly sliced chives to half of the batter in this recipe and ate those with my scrambled eggs and tomatoes – delicious!

chickpea hummus

15 oz can of chickpeas, drained

1 garlic clove, peeled and minced

In a food processor, add the chickpeas, garlic, tahini and lemon juice and pulse a few times to just combine. With the processor running, drizzle the oil into the hummus, followed by the water. Add salt and pepper and taste and adjust as needed.

beet hummus

Take half of the hummus from the recipe above and mix in one roasted and grated beet.


  1. Tauktilar

    Yes, really. So happens. Let's discuss this question.

  2. Carolus

    In my opinion, he is wrong. I'm sure. I am able to prove it. Write to me in PM.

  3. Shakora

    I think you are not right. I can prove it. Write to me in PM, we will discuss.

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