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Tunisian Spinach Salad

January 19, 2010 by keith snow Leave a Comment

Created By: Chef Keith Snow

Description:

This is yet another tasty way to enjoy spinach. This dish is elevated by getting fresh spinach instead of the bagged stuff if you can get it.

Ingredients:

[private Monthly Premium Member|Annual Premium Member|Lifetime]
1 pound fresh spinach, washed, stems removed
2 fresh tomatoes, or omit if not in season
6 scallions, trimmed and thinly sliced
5 tablespoons plain yogurt
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon dried thyme
Salt and black pepper to taste

Directions:

1. Dry the spinach, tear it into large pieces, and combine it with the tomatoes and scallions in a bowl.
2. Combine the yogurt, olive oil, minced garlic, and thyme, adding salt and pepper to taste.
3. Add the yogurt mixture to the vegetables and mix well. Season to taste with salt and pepper.
[/private]

Filed Under: Fall, Salad, Spring, Vegan, Vegetarian Tagged With: garlic, olive oil, scallions, spinach, thyme, Tomatoes, yogurt

Roasted Fish and Cabbage

December 8, 2009 by keith snow Leave a Comment

Created By: Chef Keith Snow

Description:

This is an interesting dish featuring cabbage and seafood. Feel free to replace fish with your favorite. Look for wild salmon when it’s in season.

Ingredients:
[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
1 cup onion
1 teaspoon canola oil
3 cup cabbage
1/2 teaspoon caraway seeds
8 ounce broad or ruffled noodles
8 ounce mackerel (skin on) or other fish
1/2 cup scallions
1/4 cup dried bread crumbs
2 tablespoon Maille Dijon mustard

Directions:

1. Preheat the oven to 400 degrees F (200 degrees C).
2. In a large nonstick skillet over medium heat, saute the onion in the oil for 1 minute. Add the cabbage and caraway seeds. Stir and saute for 5 minutes. 3. Cover the pan, reduce the heat to low, and cook for 5 minutes.
4. Add the noodles and toss to combine.
5. Spoon into a shallow 2-quart (2-L) casserole. Place the fish, skin side down, on top of the noodles.
6. In a small bowl, toss the scallions, bread crumbs, and mustard. Spread evenly over the fish.
7. Bake until the fish is cooked through and the crumbs are golden brown, 17 to 20 minutes.

[/private]

Filed Under: Entree, Fall, Seafood Recipes, Spring, Summer, Winter Tagged With: cabbage, mackerel, noodles, onion, scallions

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