Sweet and Spicy Pickles

Ingredients:

2 English cucumbers, finely sliced
1/2 red bell pepper, finely sliced
1/2 red onion thinly sliced
3/4 cup apple cider vinegar
3/4 cup water
1 T. kosher salt
3 T. granulated sugar
1 tsp. mustard seeds
1 T. crushed red pepper flakes
2 cloves garlic peeled, smashed

Finely slice the cucumbers, red bell pepper and red onion. Recommend using a mandolin to slice very thinly.  In a small pot put the ingredients for the brine and bring to a boil.  Place vegetables in a bowl and pour the brine over them.  Cover and refrigerate until room temperature or cold about 1-1.5 hours.

Red Quinoa Salad

1 1/4 cup red quinoa
2 1/2 cups water
2 pluots or red plums
1/4 cup green onions
1/2 toasted walnuts (hazelnuts work great)

3 T. flax oil
3 T. olive oil

Boil the water. Add quinoa to boiling water and cook until water absorbed (? 15 min.). Toast the walnuts. Let quinoa cool for 30 min. When cool mix pluots, nuts, green onions and quinoa. Mix the olive and flax oil. Add to quinoa mixture and refrigerate for 2 hours.

Seared Ahi Tuna Salad with Citrus Ginger Dressing

Seared Ahi Tuna Salad with Citrus Ginger Dressing
Yield: 4

Ingredients

1 pound Ahi tuna steak
1 tablespoon sesame oil
salt
fresh ground pepper
4 oz mesclun or baby lettuces
¾ cup shelled edamame
1 cup shaved carrots (I just used my vegetable peeler)
½ small red onion, thinly sliced
1 grapefruit, peeled and segmented
1 avocado, sliced
For the dressing:
1 teaspoon minced fresh ginger
1 clove garlic, minced
2 tablespoons orange juice
1 tablespoon lime juice
1 tablespoon low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon honey
Instructions

Start by preparing your dressing. In a small bowl, whisk together all of the ingredients for the dressing and let stand for at least ten minutes for the flavors to really combine.

Next, get to work on the salad. The only slightly tricky prep work is segmenting the grapefruit, but I have faith in you. Use a large sharp knife to peel the grapefruits, making sure to remove all the white pith.

Next, carefully cut between the membranes of the grapefruit to remove the segments. Relax, the segments don’t need to be perfect. If the Segments are very large, feel free to cut them in half.
Place mesclun in a large salad bowl and add the edamame, carrots, red onion, grapefruit, and avocado. (Always slice the avocado last so that it doesn’t brown.) Set aside while you sear your tuna.
(If you are using 1 large tuna steak, I recommend cutting it into two smaller steaks. It just makes things easier.)

Season both sides of the tuna with a generous amount of salt and fresh ground pepper. Heat 1 tablespoon sesame oil in a large pan over medium-high heat. When hot add the tuna steaks and sear for 1 minute on each side. It should have a nice crust but be rare in the middle. (If you like your tuna more cooked, cook it longer. Duh.)

Drizzle the dressing over the salad and gently toss to coat.
Divide the salad among 4 plates. Slice the tuna on an angle and fan it out on top of each salad. Take a bow.

Indian Spiced Chicken and Rice

1 whole chicken breast, boned, skinned, split (about 1/2 lb.)
1 sm. onion, roughly chopped
1 T. olive oil
1 l clove garlic, diced
1/2 t. each: cumin seeds, ground coriander
1/4 t. freshly ground black pepper
1/8 t. (scant) gr. cinnamon
1 c. uncooked rice
1 can (13 3/4 z.) chicken broth
1 sm. red bell pepper, ciced
1/4 c. frozen pes, thawed
2 green onions, chopped

     Cut chicken into 1/2" cubes. Set aside. Mix onion, olive oil, garlic, cumin, coriander, black pepper
and cinnamon in a 2 qt. casserole. Cover. Microwave on HIGH (100 % power) until onions are quite tender 3 to 4 min.
     Add broth, rice and red pepper to casserole. Cover. Microwave on HIGH until boiling, 5 to 7 min. Carefully remove top. Stir in chicken. Re-cover. Microwave on MEDIUM (50% power) until liquid
is absorbed and rice is tender, 12-14 min. Stir in peas. Let stand, covered, 3 min. Top with green onions.

Serve with cucumbers & sour cream and a suitable chutney. Probably serves 4.

Savory Sausage and Spinach Penne

8 oz. penne pasta
2 T. olive oil
3 cloves garlic minced
1 pound sweet sausage, removed from casing.
1 pound fresh spinach, small leaves or larger ones torn
1 cup crushed tomatoes
1/2 c. chicken broth
1/2 c. dry white wine
3/4 c. oil-packed sun-dried tomatoes or 1/4 c. sun-dried tomatoes chopped
1 T. chopped fresh basil or 1 tsp. dried basil.
1-2 tsp. Tabasco pepper sauce
Parmesan cheese to taste.

In a medium saucepan, cook pasta and set aside. In a large skillet over medium high heat, add oil and garlic. Saute until garlic is lightly browned. Add crumbled sausage meat, saute for 4 minutes, then push to sides of pan. Add spinach, saute until tender, about 3 minutes. Add crushed tomatoes, chicken broth, white wine, sun-dried tomatoes, basil, Tabasco and let cool 5 min. Remove from heat, add cooked pasta and toss lightly. Salt and pepper to taste. Sprinkle with Parmesan and serve warm.

Pour off oil.