Page 22 - Florida Sentinel 7-8-16 Online Edition

Recipes
Grilled Chicken Salad With Balsamic Vingarette Dressing
1 lb. chicken breast, pounded thin extra-virgin olive oil kosher salt
Freshly ground black pepper
2 c. cherries, pitted and halved
2 tbsp. red wine vinegar 1 head green leaf lettuce 1 c. shredded radicchio 2 scallions, chopped
1 c. Sliced Cucumbers 1/2 c. chopped parsley
Directions: Preheat grill or grill pan over high heat. Rinse and dry chicken with paper towels. Drizzle with olive oil and season with salt
and pepper. Grill chicken for 2 minutes on each side. (In- ternal temperature should be 165 degrees F.) Transfer to plate to rest and slice on diagonal.
In a medium jar add 1 cup cherries, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shake well and refrigerate until ready to serve.
Toss together green leaf lettuce, radicchio, scallions, cucumbers, and remaining cherries. Shake dressing well and drizzle over salad. Top with grilled chicken. Garnish with parsley.
Pesto Spaghetti With Squash
kosher salt
1/2 lb. spaghetti
2 medium yellow zucchini (about 1 lb.) 10 oz. pesto
1/4 c. freshly grated Parmesan
1 c. cherry tomatoes, halved extra-virgin olive oil
Freshly ground black pepper
Directions: Bring an 8- quart stock pot of water to a boil and season with salt. Cook pasta according to package instructions.
Meanwhile, trim one end of each zucchini or squash and insert flat end into a spiralize. Zoodles will be ex- tremely long; cut into ap-
proximately 7" lengths. Place in a collander and sprinkle with 1 tablespoon salt and mix, set aside. Add drained zoodles to spaghetti for last minute of cooking time.
(If you don’t have a spi- ralizer, slice the squash into chunks. Follow directions
accordingly.)
Drain and transfer noo-
dles back to the stock pot and mix in pesto sauce. Transfer to a large platter and top with Parmesan and tomatoes. Finish with freshly ground black pep- per.
kosher salt
1 lb. Lasagna
extra-virgin olive oil
1 Garlic clove, minced
1 onion, chopped
1 tbsp. cumin
1/4 c. chopped pickled jalapeños
1 lb. ground turkey or chicken
Freshly ground black pepper
28 oz. crushed tomatoes
1 1/2 c. Mexican blend shredded cheese 1 1/2 c. shredded mozzarella
1/2 c. chopped cilantro, plus more for garnish
2 c. pico de gallo salsa, room tempera- ture
Summer Lasagna
Directions: Preheat oven to 400 degrees F.
Bring an 8-quart stock pot of water to a boil and gener- ously season with salt. Cook lasagna according to pack- age directions until al dente, less 2 minutes.
Meanwhile, in a large skil- let over medium-low heat, drizzle olive oil and cook garlic and onions about 2 minutes. Stir in cumin,
jalapeños and add beef. Sea- son with salt and pepper and cook for 5 minutes. Pour in crushed tomatoes and sim- mer for 2 minutes. Mix in cilantro.
In a medium mixing bowl, toss together Mexican blend and mozzarella cheese; set aside. In a rimmed half- sheet pan, spread a thin layer of meat sauce. Place lasagna noodles in an even
layer on top, spread with meat sauce and sprinkle with cheese. Repeat with second layer of noodles, cov- ering noodles to the edges with remaining meat sauce. Top with remaining cheese. Bake until warmed through and cheese is melted, about 15 minutes.
Top with pico de gallo salsa and cilantro. Serve im- mediately.
Roasted Salmon With Strawberry Arugula Salad
This is everything we want in a summer meal: Fast, easy and
super fresh.
4 salmon pieces (about 2 lbs.)
extra-virgin olive oil kosher salt
Freshly ground black pepper
2 lemons, cut into wheels 2 tbsp. balsamic vinegar 1 tbsp. Dijon mustard
16 oz. sliced strawberries 10 oz. arugula greens
1/2 red onion, thinly sliced
2 tbsp. Chopped chives
Directions: Preheat oven 450 degrees F. Line rimmed sheet pan with parchment paper. Rinse salmon and pat
dry thoroughly. Drizzle with olive oil, season with salt and pepper. Place 3 lemon wheels on top of each piece and bake for 10 to 12 minutes. (Time may vary depending on thick- ness of the fish.)
Meanwhile, in a jar add bal- samic vinegar, mustard, 1/4 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shake well and refrigerate until ready to serve.
Toss strawberries with arugula greens and red onion. Divide greens between 4 plates and drizzle with dress- ing. Top with salmon and gar- nish with chives.
Spinach And White Bean Soup
extra-virgin olive oil
3 garlic cloves, minced
1 small onion, chopped
1 carrot, chopped
kosher salt
Freshly ground black pepper
1 c. dry white wine
32 oz. low-sodium vegetable stock
1 15-oz. can cannellini beans, rinsed and drained 1 c. sliced zucchini, cut into half moons
2 c. peas
3 c. baby spinach, washed and dried
1 c. freshly grated Parmesan
Directions: In a large pot heat 1 tablespoon olive oil over medium heat. Cook gar- lic and onion, stirring with a wooden spoon, 2 minutes. Add carrots, 1 teaspoon salt, and 1/2 teaspoon black pep-
per; cook 2 minutes more. Add white wine and stock, bring to a boil and simmer for 5 minutes. Mix in cannellini beans and zucchini; simmer until vegetables are tender, 5 minutes.
Just before serving add peas, fresh spinach, and parmesan. Stir until warmed through and spinach is wilted.
Serve in soup bowls and top with black pepper.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, JULY 8, 2016