Here’s one easy recipe for a mixed green salad with grilled asparagus.
You will need:
virgin olive oil
mixed green salad of your chouce
dressing of your choice (mine is apple cider vinegar, honey, pepper, salt and olive oil)
1. Wash and dry the mixed greens. Toss with dressing of your choice.
2. Heat a pan. Drizzle some olive oil. Grill the asparagus spears. Season with garlic salt and pepper potpourri. Serve warm over the salad.
3. Enjoy as main dish or as side dish. Healthy and delicious! So easy and quick to prepare, too!
This is one easy, quick and delicious meal where you can use any type of meat you have on hand! With the meat, the greens and the bread, you have one easy and delicious, complete meal! It’s simple and straight-forward. There’s no excuse for not serving gourmet homemade meals!
You will need:
salad ingredients (I love to use a mixture of spinach, curly endives, romaine lettuce, purple cabbage, carrots, onions and cherry tomatoes)
apple cider vinegar
1. Heat a pan drizzled with some olive oil.
2. Season the sirloin with rock salt and freshly ground pepper potpourri. Grill in the pan. While one side of the sirloin is grilling in the pan, add dried rosemary on top of the other (raw) side of the sirloin. Once the sirloin is ready, flip and grill the other side. (My husband likes his meat medium while I like mine done).
3. Wash and cut the salad ingredients into bite size pieces.
4. In a small cup, add 2-3 tbsps. vinegar. Heat for 30 seconds in the microwave. Add 1 tsp of honey, 1 tsp of virgin olive oil and freshly ground pepper potpourri. Mix thoroughly. Sprinkle a pinch of salt on the salad and season with the honey vinaigrette.
5. To assemble, lay the sliced sirloin on a bed of salad. Serve with your favorite bread, lightly toasted.
I remember always craving for this when I was pregnant with my youngest. It’s very easy and quick to make. If you are not a fan of garlic, you can always use bottled mayonnaise instead. It’s great eaten alone or with fried chips, green salad or pickled olives and gherkins on the side.
You will need:
Pork loin slices
Serrano Ham (or Parma Ham, Bacon, etc.) – optional
salt and pepper to taste (I love to use pepper potpourri for this: mixed red, black, green and white pepper)
1. Cut the french baguette in half. Set aside.
2. Heat a pan and drizzle some olive oil. Meanwhile, season the meat slices with freshly ground pepper. If you will be adding serrano, parma ham or bacon to your sandwich, add very small amount of salt to the meat. Roast in the pan just until each side turns lightly brown. Do not over cook. We don’t want the meat to get dry and tough. Pan fry the serrano ham (or bacon, if you prefer)
3. In a plastic tumbler, process the minced garlic, chopped parsley and olive oil with a bit of salt using turbo mixer until it is finely processed and you get a delicious parsley allioli.
4. To assemble your sandwich, place first the tomato on top of the other half of baguette. Top that with the pan-fried ham/bacon, meat, drizzle with allioli then the other half of the baguette.
5. Serve with your chosen side dish. Enjoy with your favorite drink.
I have acquired a penchant for “mallorquin” dishes. I have so many favorites. I have tried cooking some in my home, while many others are still in my to-do list. Today, I will show you how to make Ensaladilla de Tumbet, a typical majorcan vegan dish which is great as a side dish and could be a main dish itself. This is eaten both cold or warm with your favorite bread or as a side dish for your desired dish. It is great eaten the same day it’s made but the flavors would blend and deepen more the day after.
You will need:
4 large-sized aubergine/eggplant
3 ripe tomatoes
3 large red bell peppers
3 cloves of garlic, peeled and finely minced
salt to taste
1. Preheat oven at 190 degrees C.
2. Wash all ingredients except onion and garlic. Pat dry with towel. Drizzle some olive oil on a paper towel and rub some oil to all ingredients except the onions. Do not peel the onions. Make some cross cuts with the tip of a sharp knife in the tomatoes. This would make it easier to peel it later.
3. In a clean baking tray, place the aubergines, tomatoes and bell peppers. In a separate tray, place the onions. Roast everything in the oven. When done, take out of the oven and let cool enough to handle.
4. Peel and de seed the peppers. Peel the aubergines, tomatoes and onions. Chop everything in bite sizes. Don’t throw away the juices of the peppers and tomatoes but strain. We will add this later to the ensalada later.
5. In a deep glass bowl, place the chopped ingredients including the minced garlic. Drizzle 4-5 tbsp. of olive oil. Add salt and vinegar to taste.
6. Serve or chill and enjoy!