Tilapia & Summer Vegetable Packet

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 4
• 1 cup quartered cherry tomatoes or 1 cup grape tomatoes
• 1 cup diced summer squash
• 1 cup thinly sliced red onion
• 12 green beans, trimmed and cut into 1-inch pieces
• 1/4 cup pitted and coarsely chopped black olives
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh oregano
• 1 tablespoon extra virgin olive oil
• 1 teaspoon capers, rinsed
• 1/2 teaspoon salt, divided
• 1/2 teaspoon fresh ground pepper, divided
• 1 lb tilapia fillet, cut into 4 equal portions

Recipe

• 1 preheat grill to medium. (no grill? see oven variation, below.)
• 2 combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
• 3 to make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. place one portion of tilapia in the center of the foil. sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.
• 4 bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. fold the foil over and pinch to seal. pinch seams together along the sides. make sure all the seams are tightly sealed to keep steam from escaping. repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.
• 5 grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. to serve, carefully open both ends of the packets and allow the steam to escape. use a spatula to slide the contents onto plates.
• 6 oven variation: preheat oven to 425°f place green beans in a microwavable bowl with 1 tablespoon water. cover and microwave on high until the beans are just beginning to cook, about 30 seconds. drain and add to the other vegetables (step 2). assemble packets (steps 3-4). bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.

Warm Red Potato And Corn Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 lbs red potatoes, cut into 1-inch pieces
• 1/4 teaspoon salt (optional)
• 1 1/2 cups whole kernel corn (fresh or frozen)
• 4 thick slices bacon, diced
• 1 medium red onion, chopped
• 1/3 cup cider vinegar
• 1/3 cup chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup coarsely snipped fresh flat-leaf parsley

Recipe

• 1 in a large saucepan, combine potatoes, enough water to cover, and, if desired, the 1/4 teaspoon salt.
• 2 bring to boiling; reduce heat.
• 3 cover and simmer for 8 to 10 minutes or until potatoes are almost tender. add corn; cook for 1 to 2 minutes more or until potatoes are tender.
• 4 drain well; set aside.
• 5 meanwhile, for dressing, in a large skillet cook bacon over medium heat until crisp. remove bacon, reserving drippings in skillet.
• 6 drain bacon on paper towels.; set aside.
• 7 add onion to the drippings in skillet.
• 8 cook over medium heat until onion is tender. carefully add vinegar, broth, the 1/2 teaspoon salt, and the crushed red pepper. bring to boiling; reduce heat.
• 9 simmer, uncovered, for 5 minutes.
• 10 stir in parsley and gently stir in potatoes and bacon.
• 11 cook, stirring gently, for 1 to 2 minutes more or until heated through.
• 12 make ahead:
• 13 prepare as directed. transfer to a microwave-safe 2-quart casserole; cover and chill for up to 24 hours. to serve, microwave, covered, on 100% power (high) for 6 to 8 minutes or until heated through, stirring once. stir before serving.

Warm Potato Salad With Lemon And Chive Vinaigrette

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 lbs new potatoes (small as possible skins on)
• 2 sprigs fresh mint
• salt
• 4 tablespoons lemon juice
• 1 lemon, zest of
• 4 tablespoons virgin olive oil
• 1 teaspoon whole grain mustard
• 1 clove garlic
• 1 teaspoon salt
• fresh ground black pepper
• 2 tablespoons chopped chives
• 6 spring onions, chopped

Recipe

• 1 boil potatoes in pan with mint and salt.
• 2 about 20 minutes.
• 3 while potatoes are cooking crush garlic and add salt.
• 4 gradually whisk in all the other dressing ingredients.
• 5 when the potatoes are cooked, drain them in colander and transfer them to a serving bowl.
• 6 pour on the vinaigrette dressing while the are still hot.
• 7 toss in dressing till all potatoes are coated.
• 8 finally scatter in the chopped chives and spring onions.
• 9 serve warm.

Warm Lamb & Spinach Salad

Total Time: 19 mins Preparation Time: 15 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 1 lb boneless lamb loin, cut into thin strips (2 x 1/4")
• 1 lb fresh spinach leaves, coarsely shredded
• 3 cups watercress leaves
• 1 cup thinly sliced celery
• 1 cup green seedless grape
• 1/2 cup thinly sliced green onion
• 8 ounces sliced water chestnuts, drained
• 1 large golden delicious apple, cored and chopped
• 1 cup reduced-calorie italian dressing
• 2 tablespoons dry wine
• 2 tablespoons dijon mustard
• 3 tablespoons light brown sugar
• 2 tablespoons toasted sesame seeds

Recipe

• 1 spray nonstick skillet with vegetable cooking spray; stir-fry lamb strips until cooked through, about 4 minutes.
• 2 set aside; keep warm.
• 3 in large serving bowl, toss spinach, watercress, celery, grapes, green onion, water chestnuts and apple; toss to mix.
• 4 in small saucepan, combine salad dressing, wine, mustard and brown sugar; heat just until brown sugar is dissolved, stirring constantly.
• 5 stir cooked lamb into hot dressing to coat well.
• 6 remove lamb; pour half of dressing over greens mixture in bowl; toss well.
• 7 place lamb strips on top of salad.
• 8 sprinkle with sesame seeds.
• 9 pass remaining dressing.

Warm Pumpkin, Pine Nut & Feta Salad

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 500 g fresh pumpkin or 500 g butternut squash
• 500 g kumara (sweet potato)
• 50 g pine nuts
• 100 g feta
• 3 tablespoons light olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon coarse grain mustard

Recipe

• 1 skin pumpkin and kumara. dice into large cubes and either 1) boil until just cooked, or 2) if you have enough time, roast vegetables until just cooked instead.
• 2 toast pine nuts under a broiler (grill) until it smells like popcorn when they'll be just browning. give them a shuffle every few minutes to keep them turned while they're toasting.
• 3 dice feta into smaller cubes.
• 4 mix together the oil, balsamic and wholegrain mustard. toss the pumpkin, kumara, feta and pine nuts with the dressing and serve.

Leek And Sun-dried Tomato Frittata

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon olive oil
• 3 leeks, thinly sliced
• 5 sun-dried tomatoes, chopped
• 1 cup fresh parsley, chopped
• 8 eggs, beaten
• salt and pepper
• 1/4 cup parsley, garnish

Recipe

• 1 heat olive oil in 10-inch oven-proof skillet (cast iron or aluminum). add leeks and cook on medium-low about 10 minutes.
• 2 stir in sun-dried tomatoes and 1 cup parsley. season with salt and pepper.
• 3 heat broiler to high. pour eggs over the vegetables in the skillet. stir to mix.
• 4 cook on low, scraping bottom of pan toward middle as it sets and letting uncooked egg run underneath. cook in this manner until bottom is firm but top is still moist (about 10 minutes).
• 5 place frittata under broiler and cook for about 5 minutes (until frittata is cooked throughout and golden on top).
• 6 serve in skillet or carefully flip out of skillet, flipping again so it is right-side up. garnish with parsley.

Warm Potato Salad With Herb Vinaigrette

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 1/2 lbs tiny new potatoes, scrubbed but not peeled
• 1/2 cup olive oil
• 2 tablespoons olive oil
• 3 tablespoons wine vinegar, best quality
• 2 tablespoons dry wine
• kosher salt
• black pepper
• 2 shallots, minced
• 3 tablespoons italian parsley, minced
• 2 tablespoons fresh chives, snipped

Recipe

• 1 put the potatoes in the top part of a vegetable steamer and cook over simmering water until they are just tender when pierced, about 15-20 min, depending on the size.
• 2 meanwhile, whisk together 1/2 cup of the oil, 2 tbs of the vinegar, the wine, a generous teaspoon of kosher salt and several turns of black pepper. set aside.
• 3 transfer the cooking potatoes to a work surface and let cool slightly.
• 4 peel the potatoes and cut into 3/8-inch thick slices.
• 5 put the potatoes in a shallow serving dish and pour the oil and vinegar mixture over them.
• 6 set aside for 20-30 minute do not refrigerate you want this to be warm.
• 7 meanwhile, make the final dressing.
• 8 put the remaining olive oil, vinegar, shallots, parsley, and the chives into a small bowl.
• 9 season with salt and pepper.
• 10 pour the dressing over the marinating potaotes and toss.
• 11 taste and correct the seasoning if necessary.
• 12 serve.