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summer salad

Cold Asian Noodle Salad

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Cold Asian Noodle Salad

A simple and delicious way of eating without cranking up the oven.

Serves 2

INGREDIENTS

  • 4 ounces soba noodles
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame oil
  • ½ teaspoon white granulated sugar
  • ½ tablespoon Sriracha
  • ½ cup carrots, julienned (matchstick size)
  • ½ cup sugar snap peas sliced diagonally
  • ¼ cup radish sliced thin in half circles
  • 1 stalk celery, thinly sliced
  • ¼ cup English cucumbers sliced thin in half circles
  • 1 tablespoon neutral oil (like avocado)
  • 10 peeled, deveined tail-on shrimp (I used 16/20’s in this recipe)
  • Kosher salt
  • Sesame seeds
  • Thinly sliced green onions and chopped cilantro for garnish

DIRECTIONS

  1. Cook noodles according to package directions - do not overcook, drain, rinse well with cold water, drain again and transfer to a bowl
  2. While noodles are cooking, in a small bowl combine vinegar, soy, sesame oil, sugar and sriracha - stir well and set aside
  3. To the noodles add carrots, peas, radishes, celery and cucumber - mix and add a little sauce (adding more sauce as needed)
  4. Heat a pan over medium/high, add oil and justvwhen it’s about to smoke add the shrimp and cook about 1 minute - season with Kosher salt, add splash of ½ tablespoon soy and 1 tablespoon Sriracha; mix well and cook until done, remove shrimp from heat
  5. Place the noodles/vegetables on serving plate, top with shrimp and garnish with green onions, cilantro and sesame seeds
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WATCH ME MAKE THIS

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Herbed Butter Chicken

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Herbed Butter Chicken

Serves: 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

I know what you're thinking, and if you thinking buttery, delicious and amazing… you're right. If that's not what you're thinking, maybe you should try this first.

INGREDIENTS

  • ¼ cup Finlandia butter*, room temperature
  • ¼ cup freshly chopped parsley, 4 tablespoons
  • ½ teaspoon freshly ground black pepper
  • 2 chicken breasts
  • Olive oil
  • Kosher salt

DIRECTIONS

  1. Preheat grill to high
  2. Put butter, parsley & black pepper in a small bowl and mix well to combine – set aside
  3. Place chicken breasts one at a time into a zip lock bag, add a little olive oil to each side and close bag
  4. Using something heavy like a bottle of olive oil or vodka (my favorite btw) pound them carefully to an even thickness - approx 1/2'' thick
  5. Remove from bag, season each breast well with Kosher salt and put on hot grill
  6. Place chicken on the heated grill, cook approximately 3 minutes then turn 45 degrees to create cross hatch marks – cook another 2 minutes
  7. Flip chicken over and spread another tablespoon of butter mixture on each breast
  8. Cook until bottom is just cooked, then flip and give the top side a coating of butter
  9. Take chicken off grill, brush with softened butter one last time and serve – in a sandwich, sliced on some pasta or use on a salad.

*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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GREEK CHICKEN WRAP

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GREEK CHICKEN WRAP

Proof you can eat healthy quickly, this takes 5 minutes. 

Serves 2

INGREDIENTS

  • 1 cup deli roasted chicken breast meat, shredded
  • 1/4 cup English cucumber, skinned, thinly sliced half rounds
  • 1/4 red onion very thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • pinch Kosher salt
  • 2 pita breads
  • 3 tablespoons fresh parsley, finely chopped
  • 3 tablespoons fresh dill, finely chopped
  • 1/4 cup greek yoghurt

DIRECTIONS

  1. Mix chicken, red onion, cucumber, fresh herbs (keep a pinch aside for garnish)
  2. In small container mix oil, lemon juice, and Kosher salt, pour dressing into chicken/mix and coat well
  3. Warm pita breads, 1 minute each side in dry skillet
  4. Build: pita, chicken/salad mix, yoghurt, garnish with pinch of herbs
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WATCH ME MAKE THIS

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GRILLED STEAK SALAD

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GRILLED STEAK SALAD

This is a staple meal in our house – protein with a bunch of greens, so quick and delicious. I can get it on the table in 10 minutes.

Serves 2, as an appetizer

INGREDIENTS

  • 1 boneless New York steak
  • 1 teaspoon olive oil
  • Kosher salt
  • Fresh black pepper
  • 10 grape tomates, halved
  • 1/2 avocado, diced
  • big handful watercress
  • big handful baby arugula
  • big handful frozen peas
  • 1/4 sliced onion
  • handful blue cheese crumbles

DRESSING

  • 1/3 cup olive oil
  • big pinch Kosher salt
  • 6 grind fresh black pepper
  • 1 tablespoon grainy Dijion mustard
  • 1 teaspoon honey
  • 1/2 lemoon

DIRECTIONS

  1. Preheat dry cast iron pan or skillet until smoking hot
  2. Throw all dressing ingredients in a jar and shake well
  3. Rub steak with little oil and season well on both sides
  4. Cook steak for 3 minutes, flip cook 2 minutes – let meat rest 3 minutes
  5. While thats cooking, defrost peas in a collinder under running hot water for 1 minute 
  6. In large bowl, drizzle 3 tablespoonsof dressing over leaves, onion, avo, tomatoes and peas, toss the salad
  7. Crumble over the blue cheese
  8. Serve the salad, topped with sliced steak (cutting against the grain), drizzle over a little more dressing.

WATCH ME MAKE THIS

(btw... in the video, I forgot the red onion and blue cheese, doohhhh!) 

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