Chicken, Avocado, Fried Egg Salad

2 tsp olive oil

2 Tbl olive oil

4 eggs

Salt

2 tsp red wine vinegar

1/2 tsp Dijon mustard

8 loosely packed cups butter lettuce washed, dried, and torn into bite size pcs

1 Cup shredded roasted boneless chicken

1 avocado cubed

1 Tbl snipped chives

Heat 2 tsp oil, fry eggs and season with salt/pepper and keep warm in the pan.  Whisk two Tbl olive oil, vinegar and Dijon mustard and add salt/pepper to taste.  Mix lettuce, chicken, avocado, and chives and gently coat with dressing.  Divide into 4 bowls and top with a fried egg, serve immediately.

Spaghetti with Broccoli

4 oz cooked spaghetti, reserve 3/4 cup of the cooking water

5 tbl olive oil

1 large garlic clove smashed

1 1/2 freshly minced rosemary

1/4 tsp red pepper flakes

1 loosely packed cups broccoli florets

Salt to taste

Shaved fresh Parmesan

In a large saute pan heat 3 Tnl olive oil over med heat.  Add the garlic, brown on both sides then remove.  Add teh rosemary then the pepper flakes and sizzle for 5 seconds.  Add the reserved water and broccoli florets and bring to a boil for 5 minutes, turn down heat and stir in pasta 2 Tbl olive oil, salt to taste and divide between dinner plates.  Add shaved Parmesan as garnish.

 

Seared Tuna with Summer Squash

2 tuna steaks, wild caught

salt/pepper

5 Tbl olive oil

1/3 cup pitted green olives

zest of 1/4 lemon

1 tsp fresh lemon juice

1/4 tsp minced garlic

2 packed Tbl minced parsley

2 yellow squash, halved lengthwise and cut into 1/4 inch pcs

Preheat over to 350 degrees

Season fish with salt and pepper and set aside

In a small bowl mix 2 Tbl olive oil with the olive, lemon zest, juice, garlic and parsley. This is tapenade, set aside

Spread 2 Tbl of olive oil o n a rimmed baking sheet.  Add the squash and season to taste with salt/pepper and roast until just tender, set aside.

Heat the remaining 1 Tbl  olive oil in large oven proof skillet over medium heat.  Add tuna and sear for 1 minute on each side, transfer to oven for 2-3 minutes. remove from oven and let rest for approx. 5 minutes.

Divide fish and squash between plates and top with tapenade.

Seared Steak and Wilted Spinach Salad

I know this says salad, but I make plenty and it’s a meal in itself.  This recipe is for 2 people.

1 lb NY strip steak or sirloin steak 1 1/4 inch thick

Salt/Pepper

1 Tbl olive oil

1 cup cherry tomatoes

1 large thinly sliced garlic clove

1/2 cup loosely packed chopped fresh parsley

1 – 5 ounce bag spinach

Feta cheese

Preheat oven to 400 degrees

Generously season steak with salt and pepper

Warm a large ovenproof saute pan in the oven for 10 minutes.  Carefully remove and place over medium heat, add the olive oil to coat the bottom.  Add the steak and sear each side for 2 minutes.  Add the tomatoes, then transfer the pan to the oven for 5 minutes.

Transfer steak to the cutting board and move the pan with the tomatoes to the stovetop over medium heat.  Add the garlic, stir gently for about 2 minutes.  Add 1 tsp water, parsley and some salt, stir to combine scraping the browned bits off the bottom.  Add spinach, stir just to coat, divide between 2 plates.  Slice steak, divide between the 2 plates, sprinkle with feta cheese and serve.

Bibimap (Korean for “mixed rice”)

Serves 6

6 Tbl rice wine vinegar

1 Tbl Mirin(in the Asian section)

1 tsp tamari

4 1/2 cups cooked brown heirloom rice

4 Tbl olive oil

2 cups stemmed shitake mushrooms, sliced

Salt

1/2 cup thinly sliced diagonally asparagus spears

1/2 – 1 cup diagonally sliced sugar peas

juice of one lemon

1 onion thinly sliced

2 radishes thinly sliced

Dried seaweed, optional

6 Tbl Korean chili sauce

6 eggs fried sunny side up

In a bowl, mix the vinegar, mirin and tamari.  Pour over the rice, fluff and keep warm.

In a large saute pan, warm 2 Tbl olive oil over medium heat and add the mushrooms stirring occasionally, until softened and lightly browned, approx 5-8 minutes.  Season with salt to taste and reserve.

In a bowl, mix together the asparagus, sugar peas, two Tbl olive oil, and the lemon juice.

To serve add 3/4 cup rice to a bowl.  Top with a few mushrooms, asparagus, sugar peas, onion, radishes, seaweed, and a Tbl of the chili sauce.  Top with warm egg and serve immediately.