Edamame Beans with Roasted Tomatoes, Olives and Anchovies (4)

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Restaurants have been serving edamame beans still in their pod as an appetizer. This recipe combines them with a variety of flavors and they can be served hot or cold as a side dish or salad. Edamame beans are healthy and a good source of protein. If you aren’t familiar with them they are actually young soybeans and you will most likely find them in the freezer section of your supermarket – buy the shelled variety if possible as they are less tough.

Pre-heat oven to 375 degrees

1 1/2 tbsp. olive oil seasoned with salt and freshly ground black pepper

1 dry pint of cherry tomatoes

12 oz. shelled edamame beans

2 large cloves of garlic – finely grated

2 tbsp. chives – finely chopped

12  pitted black olives – cut into quarters

4 anchovies – finely chopped

Place tomatoes in a roasting tin and toss in 1 tbsp. of seasoned olive oil (reserve the other 1/2 tbsp. for later) then place in the oven for 45 minutes giving them a good shake every 15 minutes by which time the skins should be bursting. Remove from oven and squash gently with a potato masher so that juices are released.

Pour boiling water over the edamame beans, bring to boil and simmer to 3 minutes or so until cooked, then drain.

Heat 1/2 tbsp of seasoned oil in a skillet and when sizzling add the garlic and cook for a minute or two before adding the chives, olives and anchovies. Saute for a few more minutes until mixture is cooked through.

Into a serving dish, place the tomatoes and their juices, the edamame beans and the rest of the ingredients. Stir well together and serve.

 

 

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Simple Salad (4)

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Do you ever just fancy a steak and salad – simple, quick and easy – maybe with some new potatoes? All done in about 10 minutes. This salad combines crisp romaine lettuce, avocado and finely chopped red onion tossed with a vinaigrette dressing.

1 -2 heads romaine lettuce – sliced

1 avocado – diced

2 tbsp. finely diced red onion

Vinaigrette

1 tsp. Dijon mustard

1 tbsp. red wine vinegar

3 tbsp. olive oil

Salt and freshly ground black pepper

Whisk all ingredients together or give jam jar a good shake, pour a couple of tbsp. over salad and toss, adding more vinaigrette if necessary.

 

Eldred’s Chicken Salad (4)

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My dear friend created this salad for me avoiding the foods I can’t eat. I really appreciated her effort and this salad is a real winner. My ‘dressing’ is actually the juices the chicken is cooked in, which makes for a tasty dish.

2 poached chicken breasts – place breasts on aluminum foil and sprinkle over 2 tbsp. olive oil and juice of 1/2 a lemon.

Handful or two of baby arugula

3 oz. blueberries

1 large avocado (the large kind from S. Africa) or 2 smaller avocados – diced

Poach the chicken, sprinkled with the olive oil and lemon juice and wrapped in aluminum foil for 40 minutes in oven heated to 350 degrees. Leave to cool, then slice.

Place arugula, blueberries, avocado and cool sliced chicken in a salad bowl.

Pour over the lemon oil cooking liquid and toss well.

Citrus Sprouts Slaw (4)

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Wonderfully healthy and crunchy salad with an orange mustard dressing.

8 oz. Brussels sprouts – thinly sliced

2 carrots – grated

4 oz. celery root –  peeled, sliced and cut into small pieces

2 tbsp. red onion – finely chopped

Handful of raisins

Combine the above ingredients in a salad bowl and toss well with the dressing

Orange Mustard Dressing

Juice and pulp of 1 orange

1 1/2 tsp whole grain mustard

1 tbsp olive oil

Salt and freshly ground black pepper

Combine all ingredients and mix well before pouring over salad.

 

Spiced Walnuts

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I like nuts sprinkled on salads – peanuts, walnuts, pistachios, almonds. I also like nuts to nibble on whilst having a glass of wine. Spiced nuts take the experience to a whole other level. The interesting ingredient here is an egg white to bind the spices to the walnuts. Spiced walnuts will keep for a while in a plastic bag/container/screw top jar.

A little olive oil

1 egg white

1 tsp. cayenne pepper

1 tsp. smoked picante paprika

Pinch of salt

3.9 oz. walnuts

Drizzle a little olive oil in a roasting tin and brush with a silicone brush/paper towel so that surface is evenly oiled.

Place egg white, spices and salt in a bowl and mix together well.

Add nuts and stir so that they are all coated with spice mixture.

Place in oven at 350 degrees for 20 minutes – after 10 minutes turn them with a spatula.

 

 

Avocado and Egg Salad (4)

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A different take on egg salad and it is rich and moreish. Best eaten straight away. Can serve it on a bed of crunchy lettuce.

2 tbsp. mayonnaise

1 tsp. Dijon mustard

1 tsp. freshly squeezed lemon juice

Freshly ground black pepper

2 hardboiled eggs – chopped

1 avocado – chopped

1 tbsp. red onion – finely chopped

Stir first four ingredients until blended

Toss eggs, avocado and red onion in mayo. mixture

 

Jo’s Tuna Salad (serves 4)

Jo’s Tuna Salad (serves 4)

photo - tunaThis is not your average tuna salad. The tuna is fresh and grilled quickly on each side with a rare center and combined with avocado, artichoke hearts, tomatoes and hearts of palm – all tossed in lemon juice and olive oil. I can barely wait until lunch time!

1 x 6 oz. piece of tuna – grilled and cut into bite-size pieces

1 avocado – diced

2 medium size tomatoes – cut into small pieces

6 oz. artichoke hearts – cut into small pieces

6 oz. hearts of palm – cut into small pieces

Juice of 1/2 a lemon

2 tbsp. extra virgin olive oil

Combine all ingredients in a serving dish and toss in lemon juice and olive oil.