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Shrimp in Lemon Sauce with Olives

Shrimp in Lemon Sauce with Olives is a quick and healthy 30-minute meal ~ theviewfromgreatisland.com

Shrimp in Lemon Sauce with Olives ~ this 30 minute meal will transport you to the Greek Isles with its silky lemon sauce and rich, briny olives.  The health news on the Mediterranean Diet just keeps getting better and better ~ lucky us!

Greek style Shrimp in Lemon Sauce with Olives ~ theviewfromgreatisland.com

I love Greek food.  I love all Mediterranean food, but have a special weakness for Greek flavors.  Greek cooking is sunny, simple, and so good for you.  When I think Greece I think olives and olive oil, seafood, lemons, wine, feta cheese, and lots of fresh herbs.  Any combination of these ingredients make an amazing meal!

Shrimp in Lemon Sauce with Olives is a quick and healthy 30-minute meal ~ theviewfromgreatisland.com

If you google Greek shrimp you’ll come up with lots of recipes that use tomatoes and feta cheese.  That’s how I used to do shrimp all the time until I discovered this amazing lemon sauce.  It’s the same sauce I used in my Greek Meatballs in Lemon Sauce, and that recipe was sent to me by a reader who lives in Athens (thank you Alexandra!!)  The sauce is so versatile that I’ve been able to translate it into many different meals.  My Chicken in Lemon Sauce with Olives is the poultry version, if you’re not a shrimp lover.

Fresh egg yolks for Shrimp in Lemon Sauce with Olives ~ theviewfromgreatisland.com

The sauce is a simple, almost primal ~ it consists of stock (in this case chicken or fish) thickened with a mixture of fresh lemon juice and egg yolks.  It looks creamy, but there is no dairy in it.  The flavor and texture is pure heaven, and goes so well with the bite of the olives.  I used both Greek cracked olives and an oil cured Moroccan variety.  It really pays to buy your olives fresh from an olive bar rather than rely on jarred, there are so many to choose from and they go so well with healthy Mediterranean dishes.

TIP: It’s hard to find pitted olives in any kind of variety, so I leave the pits in and warn my diners.

Shrimp in Lemon Sauce with Olives is an example of a quick and easy 30 minute meal Mediterranean style ~ theviewfromgreatisland.com

I typically serve this with rice or couscous so that none of the sauce goes to waste, but sometimes I’ll just pair it with some crusty bread.  If you love the ease of cooking with shrimp, you may want to try my Chimichurri Shrimp, the sauce can be made ahead and the rest takes just minutes.  If you want something even easier, try these Salt and Pepper Shrimp Skewers, you don’t even need to peel the shrimp!

Shrimp in Lemon Sauce with Olives

Yield: serves 2-4

Shrimp in Lemon Sauce with Olives

Ingredients

  • 1 lb medium or large shrimp, peeled and deveined (leave the tails on if you like)
  • olive oil
  • 4 egg yolks
  • 1/3 cup fresh squeezed lemon juice (you can use up to 1/2 cup for a super lemony flavor)
  • 1 cup chicken or fish stock
  • salt and fresh cracked black pepper to taste
  • 1 cup mixed olives
  • fresh thyme leaves

Instructions

  1. Whisk the egg yolks and lemon juice together until smooth and set aside.
  2. Lightly coat the bottom of a skillet with olive oil and heat on medium heat until hot. Saute the shrimp for about 4 minutes, turning once, until they are pink and cooked through. Remove to a plate, cover and keep warm.
  3. Heat the stock in a medium saucepan until it comes to a boil. Whisk about 1/2 cup of the hot stock into the egg yolks to temper them. Pour the yolk mixture into the pan slowly, while whisking, and continue to heat on medium, stirring constantly, until the mixture just starts to thicken and comes to a simmer. NOTE: it won't get really thick, it will just get a little thicker and glossier. Once it comes to a simmer take off the heat immediately and season with salt and pepper to taste.
  4. Pour the sauce into a medium casserole or gratin dish and place the shrimp in the sauce. Top with the olives and thyme. Serve immediately with rice, couscous, or crusty bread.
http://theviewfromgreatisland.com/shrimp-in-lemon-sauce-with-olives-recipe/

Notes:

  • Shrimp takes to all kinds of flavors really well, and sometimes I feel like spicing things up…this Chili Garlic Shrimp gets its zing from briefly marinating in lemon, garlic, and chili powder.  If you think you can handle it, take the heat up a notch further with my Shrimp Fra Diavolo, below…

 

Shrimp Scampi Fra Diavolo ~ this fiery romantic dish can be whipped up in no time with a bag of frozen shrimp and pantry staples. ~ theviewfromgreatisland.comShrimp Scampi Fra Diavolo

 

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Shrimp in Lemon Sauce with Olives ~ this 30 minute meal will transport you to the Greek Isles with its silky lemon sauce and rich, briny olives. The health news on the Mediterranean Diet just keeps getting better and better ~ lucky us!

Shrimp Pad Thai

Shrimp Pad Thai ~ a better version of take-out! ~ theviewfromgreatisland.com

Shrimp Pad Thai is a healthy stir fry noodle bowl made with gluten free rice noodles, shrimp, and all the classic Thai flavors like ginger, garlic, lime, and cilantro ~ this meal beats take-out by a mile!

Shrimp Pad Thai ~ a better version of take-out! ~ theviewfromgreatisland.com

Thai food can seem daunting if you’ve never attempted it in your own kitchen, but just like with so many ‘exotic’ cuisines, it’s mostly a matter of stocking your pantry with the right seasonings and condiments, the rest is pretty straightforward.  Pad Thai is one of the simpler Thai recipes, so I recommend it as a starting point if you’re new to Thai cooking.  For this Shrimp Pad Thai recipe there are really only 2 ingredients that are out of the ordinary:

  • Rice noodles ~ rice noodles are traditional for pad Thai, you’ll find them in the Asian section of your market.  Buy extra so you’ll have them on hand because trust me, you WILL be making this again!  They cook up more quickly than pasta, and some of them need only a brief soak in hot water.
  • Fish sauce ~ this is a fermented fish sauce that doesn’t taste great on its own, but adds an authentic touch to this dish.  It’s right there along with the soy sauces in your store.  The bottle will keep forever in your refrigerator.

TIP: I keep a section of my refrigerator door shelves dedicated to Asian condiments and sauces…that way I always know where they are, and I can access them easily.  As your collection grows, so does your potential repertoire of authentic Asian dishes.

Shrimp Pad Thai is a healthy and authentic version of your favorite Thai take-out ~ theviewfromgreatisland.com

I like to get all the components of this dish prepped ahead of time, I’ll cook the noodles, mix up the sauce, beat the eggs, and chop the veggies so all I have to do is orchestrate the stir frying.  The shrimp goes in first, then the aromatics, the sauce, eggs, noodles, and toppings.  Just make sure everything gets well tossed so all the noodles absorb those great flavors.

Shrimp Pad Thai ~ a gluten free rice noodle dish from Thailand ~ theviewfromgreatisland.com

The nice thing about pad Thai is that you can eat it hot, warm, room temperature, or cold, and it’s wonderful all ways.  The leftovers make a delicious packable lunch.

 

Shrimp Pad Thai

Yield: serves 4-6

Shrimp Pad Thai

Ingredients

  • 8 ounces rice noodles
  • 1 pound shrimp, peeled and de-veined
  • 4 Tbsp vegetable oil, divided
  • 3 cloves garlic, minced
  • 3 Tbsp minced fresh ginger
  • 1 jalapeno or Serrano pepper, thinly sliced
  • 1 small zucchini, shredded
  • 3 eggs, beaten
  • 1 packed cup fresh cilantro leaves
  • 1 bunch scallions, thinly sliced
    sauce
  • 1/3 cup fresh lime juice
  • 3 Tbsp fish sauce
  • 2 Tbsp brown sugar
  • 3 Tbsp soy sauce
    garnish
  • 1/2 cup roasted peanuts, rough chopped
  • a handful of fresh beansprouts, any type you can find
  • lime wedges

Instructions

  1. Cook your noodles according to the package instructions. Set aside.
  2. Whisk together the sauce ingredients and set aside.
  3. Heat a tablespoon of oil in a large wok and saute the shrimp until it is cooked through. Remove the shrimp to a plate.
  4. Heat the rest of the oil in the wok and saute the garlic, ginger, and hot pepper for several minutes, stirring constantly. Add the zucchini and cook for 2-3 more minutes.
  5. Push the contents of the wok to one side to make room for the eggs. Add a touch more oil if necessary, and add the eggs. Scramble the eggs, stirring constantly, until they are just cooked through.
  6. Add the sauce to the pan, and heat it up, then add the noodles and shrimp to the pan and toss everything together thoroughly. When it's all icombined and hot, add in the cilantro and scallions and toss again.
  7. Serve topped with roasted peanuts, sprouts, and lime wedges.
http://theviewfromgreatisland.com/shrimp-pad-thai-recipe/

Notes:

 

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Shrimp Pad Thai is a healthy stir fry noodle bowl that is so much better than take out! | Asian | Thai | gluten free | seafood |

Falafel Salad Bowl

Hearty and healthy Falafel Salad Bowl is a protein rich Middle Eastern main course salad ~ theviewfromgreatisland.com

My Falafel Salad Bowl is such a fabulous vegetarian main course salad, it makes Meatless Monday everybody’s favorite night of the week!

Hearty and healthy Falafel Salad Bowl is a protein rich Middle Eastern main course salad ~ theviewfromgreatisland.com

This Falafel Salad Bowl is inspired by one of my favorite places to grab a bite.  I don’t know about you, but some of my favorite restaurants are the most casual, you might even call them holes in the wall.  I have a few rules, though…it has to have table service (pet peeve about ordering at the counter)…it has to have comfy seating…it can’t be too loud…needs to serve wine…and have amazing food.  That’s not too much to ask, is it?   They serve a salad like this one at one of the restaurants at our local mall, of all places, and they make the best falafel around.  Hard to believe, but true.  It’s always deep dark and crunchy on the outside ~ fluffy and bright green inside.

This gorgeous Falafel Salad makes Meatless Monday everybody's favorite night of the week! |main course salad | Middle Eastern | Vegetarian | theviewfromgreatisland.com

Falafel are Middle Eastern fried chickpea patties, or balls, and they’re a long time favorite of mine ~ I’ll eat them instead of meat anytime.  As long as they’re made right, that is.  I make mine the authentic way, from soaked (not canned, not cooked!) chickpeas, and lots of fresh herbs and spices.  I grind up garlic and herbs, then add the chickpeas and process until I get a coarse paste.  I love this recipe because it cooks up lighter and moister than falafel made with chickpea flour.  If you’ve been turned off by dry or flavorless falafel in the past, try this one.

TIP: I don’t like to make this green falafel mixture too far ahead of time because the herbs release moisture, and make it wet.

Making homemade falafel for falafel salad bowl ~ theviewfromgreatisland.com

I mix in the seasonings and I’m ready to scoop and fry.  You can do balls or patties, but patties allow you to use less oil because you can shallow fry them like fish cakes.

Mixing up homemade falafel for Falafel Salad Bowl ~ theviewfromgreatisland.com

The patties will cook up in about 5-6 minutes, but flip them carefully, they’re delicate!

Frying up homemade Falafel for Falafel Salad Bowl ~ theviewfromgreatisland.com

They’ll get quite browned and crispy on the outside, but the inside will stay bright green and soft.  Don’t be afraid of the dark color, the best falafel is quite deeply colored.

Falafel Salad Bowl is a satisfying and healthy Middle Eastern main course salad ~ theviewfromgreatisland.com

The two sauces I made guarantee that you’ll have endless taste combinations for every bite.  The tahini sauce is traditional, but I also made a spicy feta dip.  The warm falafel with the cool crisp salad is just perfect, and saves you the extra carbs of a pita pocket.  I would happily eat this every night of the week :)

Falafel Salad Bowl

Falafel Salad Bowl

Ingredients

  • 1 batch falafel mix ~ see recipe HERE
  • 1 small head of red leaf or romaine lettuce, rinsed, dried, and chopped
  • olive oil and vinegar of your choice
  • 1 cup prepared tabbouleh (for homemade, see recipe HERE)
  • 1/2 cup pitted olives
  • 1 Persian cucumber, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup peppadew peppers
  • 1/4 red onion, thinly sliced
  • 1/2 cup feta cheese, diced
  • 1 lemon, cut in wedges
    tahini sauce
  • 1/2 cup tahini (sesame paste, look for it near the peanut butter, or in the International aisle)
  • juice of 1 lemon
  • water to thin
  • salt to taste
    fire feta dip
  • 1/2 cup crumbled feta
  • 1/4 cup roasted red pepper or sun dried tomato in olive oil
  • 1 pepperoncini, stem removed
  • 1 clove garlic
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper (or to taste)
  • olive oil
  • salt to taste

Instructions

  1. I like to fry my falafel in patties for this salad, as opposed to round balls like my original recipe. I use a 1 1/2 inch scoop to portion out the mixture and then I flatten it into a disk shape. This way it cooks evenly in a shallow amount of oil.
  2. Pour about 1/2 to 1 inch of vegetable oil in a skillet and heat until the oil reaches about 325F. Gently slide the patties into the oil and fry for 2-3 minutes on each side until crisp and deep brown. Be gentle when you flip them, I sometimes use two spatulas, one to push the patty onto the other, and then I ease the patty over. Drain on paper towels. This recipe will make approximately 20 falafel. I use 4 per salad serving.
  3. For each salad fill the bottom of a bowl with chopped lettuce. Drizzle the lettuce lightly with olive oil and vinegar. Put a large spoonful of tabbouleh in the center. Arrange olives, cucumbers, feta cheese, tomatoes, peppadews, and onions around the edge.
  4. Place 4 falafel patties on each salad, along with lemon wedges and a small container of both sauces.
  5. To make the tahini sauce, stir the tahini with the lemon juice, and then add water, a little at a time, while stirring, until you get the consistency you like. It will thicken up quite a bit, but if you want it thinner, just add more water. Season with salt to taste.
  6. To make the fire feta, put the ingredients EXCEPT the olive oil and salt in a small food processor and pulse until the mixture is combined into a rough paste. Add olive oil to thin, and salt to taste.
http://theviewfromgreatisland.com/falafel-salad-bowl-recipe/

Notes:

  • An inexpensive cooking thermometer is a great tool to have handy in the kitchen, but if you don’t have one, do a test falafel in your oil, it should sizzle on contact with the oil, and turn deep brown in about 2 minutes per side.  If it burns, turn the heat down, and if it doesn’t brown quickly enough, turn it up.
  • You can reheat your falafel by wrapping it loosely in foil and putting it in a 350F for 10-15 minutes, or until warm.

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This healthy and protein rich Falafel Salad Bowl is a wonderful meatless main course salad. | Middle Eastern | vegetarian | lunch | Meatless Monday | Vegan

Vegan Fruit and Yogurt Breakfast Tart

My Vegan Fruit and Yogurt Breakfast Tart makes a fun non-dairy breakfast treat for any occasion. Customize your healthy tart with whatever fruit's in season.

My Vegan Fruit and Yogurt Breakfast Tart makes a fun non-dairy breakfast treat for any occasion.  Customize your healthy tart with whatever fruit’s in season.

*I’m teaming up with So Delicious® today ~ thank you for supporting me and my brand partners, I only work with the best companies, and they help keep TVFGI cooking on all four burners!

A healthy a pretty Vegan Fruit and Yogurt Breakfast Tart ~ |gluten free | Mother's Day | Valentine's Day | Easter | Dairy Free

My Vegan Fruit and Yogurt Breakfast Tart makes a fun non-dairy breakfast treat for any occasion. Customize your healthy tart with whatever fruit's in season.

You could wait for a special occasion to try this beautiful vegan fruit and yogurt breakfast tart, Valentine’s Day, Easter, and Mother’s Day are right around the corner, but it’s really just a festive way to enjoy what so many of us eat (or should eat) for breakfast every day.  My granola crust is pressed into a tart pan, briefly baked to set it, and then topped with So Delicious Dairy Free Yogurt Alternative, and fresh fruit.  I’ve been eating So Delicious dairy free ‘yogurt’ for years, and I love the coconutty flavor and silky texture.  It’s perfect for this vegan tart.

Have you heard about the So Delicious 21 Day Dairy Free Challenge?

It’s a fun way to introduce yourself to the delicious world of dairy free ~ you can substitute So Delicious products 1-for-1 in any recipe that calls for dairy, so it’s super easy.  When you sign up you’ll get lots of inspiration for how to go ‘dairy free’:

  • A new coupon each week to make your next meal delicious
  • Simple Dairy Free Swaps and Tips
  • A Dairy Free Shopping List
  • A Dairy Free Snack Guide

So Delicious products are certified vegan, and they don’t use artificial flavors, colors, hydrogenated oils or trans-fats. Because their foods and beverages are plant based, they’re also cholesterol free.

Making a Vegan Fruit and Yogurt Breakfast Tart

This pretty tart is based on my Beautiful Breakfast Tart.  The ‘crust’ is an easy oat and multi-seed granola that bakes right in the pan.  The yogurt goes right on top and then the fun begins.  You don’t have to get as fancy as I did with my patterns, you can use all berries, or all citrus, for an equally tempting result.  Even a simple spiral of sliced bananas, a drizzle of honey, and a sprinkle of wheat germ or flax seeds would be wonderful.

TIP: If you like you can skip the crust and serve up your fruit and yogurt with a spoon.  You can make individual bowls, or fill a large serving dish for a crowd.

Making a healthy and festive Vegan Fruit and Yogurt Breakfast Parfait

I used the fruit that was available in my supermarket for this tart…I always look for a variety of shape and color to keep things interesting.

  • starfruit
  • strawberries
  • mandarin orange (canned)
  • blueberries
  • mango or papaya (cut in heart shapes)
  • raspberries
  • kiwi
  • banana

Vegan Fruit and Yogurt Breakfast Tart made with So Delicious Coconut Milk Alternative

Whether you eat dairy free for health reasons, or just want to see what it’s all about, I highly recommend So Delicious products, and don’t forget to check out the 21 Day Dairy Free Challenge!

So Delicious Coconut Yogurt Alternative for a Vegan Fruit and Yogurt Breakfast Tart

Vegan Fruit and Yogurt Breakfast Tart

Yield: serves 8

Vegan Fruit and Yogurt Breakfast Tart

Ingredients

    crust
  • 1 1/2 cups old fashioned oats
  • 1 cup mixed chopped nuts and seeds (I used almonds, pistachios, hazelnuts, walnuts, pumpkin seeds, sesame seeds)
  • 1/4 cup coconut oil (melt if solid)
  • 2 Tbsp brown sugar
  • 1 tsp vanilla extract
    filling and topping
  • 124-ounce container Vanilla So Delicious Dairy Free Coconut Milk Yogurt Alternative
  • 1 large or 2 small starfruit, thinly sliced
  • 2-3 strawberries, sliced
  • 1/2 cup mandarin orange slices
  • 1/2 cup blueberries
  • 1 mango or papaya, thinly sliced and cup into small heart with a small cutter
  • 1 kiwi, peeled and sliced
  • 1/2 banana
  • about 10 raspberries

Instructions

  1. Set oven to 350F
  2. Mix the oats, nuts and seeds, coconut oil, sugar and vanilla together in a bowl until everything is thoroughly coated.
  3. Press the mixture into a greased 10-12" tart pan with a removable bottom (or a pie plate). Use a measuring cup to help press the granola evenly across the pan and up the sides. Depending on your pan, you might not need all the mixture.
  4. Bake for about 15 minutes, until lightly golden. Let cool. You can make the crust ahead if you want to and fill it the next morning just before serving.
  5. Spread the yogurt evenly over the cooled granola crust.
  6. Beginning at the outside edge, arrange the strawberries alternately with the starfruit slices. Insert mandarin orange slices in the spaces between.
  7. Next lay down a circle of halved blueberries. Follow with the mango hearts and raspberries.
  8. Arrange half moons of kiwi next, and fill in the center with banana slices, blueberries, and a raspberry.
  9. For best results, serve right away. Remove the sides of the tart pan so that you can slice your tart more easily. Use a sharp knife to cut through the crust and ease out your slices with a pie server.
http://theviewfromgreatisland.com/vegan-fruit-and-yogurt-breakfast-tart-recipe/

Notes:

  • For best results don’t add the yogurt and fruit to the crust until the last minute, and serve right away.
  • Add a spritz of lemon juice to any fruit that tends to brown after cutting.

 

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Vegan Fruit and Yogurt Breakfast Tart made with coconut yogurt | healthy | vegan | breakfast | fruit tart |

How to Make the Perfect Niçoise Salad

How to Make the Perfect Salad Nicoise ~ a colorful and healthy main course salad ~ theviewfromgreatisland.com

How to Make the Perfect Niçoise Salad ~ this healthy main course salad is one of the best ever invented… it’s colorful, protein packed, and so satisfying ~ the French just have a flair for putting together simple but powerful flavors.

*This post is is sponsored by Genova Seafood®  – thank you for supporting me and my brand partners – I only work with companies that I love, and they help keep TVFGI up and cooking!

How to Make the Perfect Nicoise Salad ~ this main course salad is gorgeous, full of protein, and utterly delicious!

I think every cook should know how to throw a Niçoise (pronounced nee-swaz) salad together.  In fact, if you’ve got a reasonably well stocked kitchen, you probably have most if not all of the ingredients right there in your pantry and fridge.  It makes an impromptu dinner that you can customize to any season, and it’s an eye-popping centerpiece when you want to impress.  Everybody from Martha Stewart to Gwyneth Paltrow has put their spin on it… mine dials up the color with purple fingerling potatoes, bright heirloom radishes, fire engine red Little Beak peppers, (I found those at my supermarket’s olive bar!) and golden cherry tomatoes.  Genova wild caught albacore tuna anchors it all.

How to Make the Perfect Salad Nicoise ~ a colorful and healthy main course salad ~ theviewfromgreatisland.com

Nicoise Salad is an example of a composed salad.  That just means the ingredients are artfully arranged instead of tossed.

I’m a huge fan of the technique, I think it makes a salad so beautiful and so much more enticing.  You can do this on a large platter or in a wide shallow bowl.  (You can also create individual salad plates.)  The presentation is gorgeous, and makes a particularly good choice for entertaining ~ perfect for a spring holiday table, a book club luncheon, or a Mother’s Day brunch.  A lot of the salads I do here on the blog are composed salads, and it’s a fun technique to play with.  You can read more about it and see examples in my 7 Tips for Show Stopping Salads. 

How to Make the Perfect Salad Nicoise ~ a colorful and healthy main course salad ~ theviewfromgreatisland.com

Of course the highlight of any Salad Nicoise is the tuna.  But not just any tuna…it should be top quality tuna in olive oil for the best flavor and texture.  The Europeans have been enjoying premium canned tuna for generations, in fact it’s considered a luxury food over there, but we Americans are a little late getting the memo.

How to Make the Perfect Salad Nicoise ~ a colorful and healthy main course salad ~ theviewfromgreatisland.com

Genova tuna has a fresh, delicate flavor with zero fishy odor or canned taste.  If you have any members of your family who turn their noses up at tuna, try Genova, it converted my daughter, and she was a tough one!  I love the new flip top cans, too, because I don’t even have to haul out the can opener when I need a mid-day protein boost.

Genova Albacore Tuna for Nicoise Salad

Genova has just launched an interesting app that allows you to trace the source, processing location and fishing method of your specific can of tuna, how cool is that?  You can check it out HERE

When you enter the code from the bottom of your tuna can you’ll get all this info~

  • What is My Tuna?  They’ll identify your species and tell you a little bit about it.
  • Where Was My Tuna Caught? These results include a world map showing the Food and Agriculture Organization (FAO) Area where the tuna or other seafood was caught, and a link to a species-specific stock status report from the International Seafood Sustainability Foundation (ISSF).
  • What Fishing Method Was Used? This section includes both the fishing method and vessel size.
  • What Fishing Vessel Caught My Tuna? This information includes fishing vessel name, nation of registry and fishing trip start and end dates.
  • Where was My Tuna Processed and Canned? The can code indicates where the seafood was processed and canned.
  • How Does Genova Support Sustainability?

These are really important questions if care about your own health and the health of the planet ~ bravo Genova!

 

How to Make the Perfect Salad Nicoise

Yield: serves 4-6

How to Make the Perfect Salad Nicoise

Ingredients

  • 1 small head of crisp lettuce, your choice, rinsed, dried, and chopped
  • 3 Tbsp fresh tarragon leaves
  • 3 Tbsp fresh dill, chopped
  • 1 cup white beans, either navy or cannellini, drained and rinsed
  • 1 Persian cucumber, thinly sliced
  • handful baby carrots, raw
  • 1 cup baby purple potatoes, cooked and halved
  • 1 cup yellow cherry tomatoes, halved
  • about 6 baby radishes
  • handful green beans, preferably French, lightly steamed
  • 2-3 hard cooked eggs, halved
  • 1/3 cup Bird Beak peppers
  • 1/3 cup black olives, your choice, I used oil cured
  • 1-2 cans Genova Albacore Tuna in olive oil
  • 2 Tbsp capers
    dressing
  • 1/2 cup extra virgin olive oil
  • juice of 1 large lemon
  • 1 Tbsp mustard
  • 1 Tbsp yellow mustard seeds
  • salt and fresh cracked black pepper to taste

Instructions

  1. Whisk together the dressing ingredients and season with salt and pepper to taste. Add more lemon juice if you like.
  2. Put the lettuce in a wide shallow salad bowl or platter and arrange the tarragon leaves over the lettuce.
  3. Toss the beans with a little of the dressing, and some of the fresh dill. Pile the beans into a heap on the edge of the salad, leaving the center free for the tuna.
  4. Arrange the cucumber slices and carrots in little piles next to the beans.
  5. Toss the potatoes with a little of the dressing and dill, and add them to the salad. Arrange the tomatoes, radishes, green beans, eggs, peppers, and olives in a similar manner all around the edge of the platter.
  6. Put the tuna in the center of the salad and top with the capers. Scatter the fresh dill over all.
  7. Drizzle with the dressing just before serving. Add salt and pepper to taste.
http://theviewfromgreatisland.com/how-to-make-the-perfect-nicoise-salad-recipe/

Notes:

  • Please don’t stress over exact amounts…my measurements are just guidelines, fill your platter with the ingredients in any way you see fit and it will be delicious!
  • Other possible Nicoise salad ingredients are anchovies, artichokes, red onion, asparagus, bell peppers, marinated mushrooms, marinated feta or mozarella cheese, watercress, basil, etc.

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How to Make the Perfect Nicoise Salad ~ a beautiful and healthy main course salad for all seasons! ~ French | canned tuna | composed salad |

Blood Orange Jam Recipe

Blood Orange Jem ~ theviewfromgreatisland.com

Blood Orange Jam ~ this easy jam has a bright delicate flavor with berry overtones, and a glorious color ~ with none of the bitterness of marmalade.  I’ve added vanilla bean to make it even more alluring…breakfast never had it so good!

Blood Orange Jam is less bitter than marmalade and has a fresh burst of citrus flavor! ~ theviewfromgreatisland.com

I’m always extra excited to bring you a recipe that’s totally unique, I guess it’s the thrill of discovery!  This Blood Orange Jam is one of a kind…it’s something I’m sure you’ve never had before, and a sheer delight.

Blood oranges are a wonderful freak of nature ~ they’re a natural mutation that has the most gorgeous blush color and raspberry-like flavor.

Blood orange season is short and sweet, so grab them when you see them.  Look for them next to the regular oranges, but read your signs carefully, because blood oranges don’t look any different on the outside, it’s only when you cut into them that you’ll see how special they are.  Keep in mind you can do this with all kinds of citrus, not just blood oranges.  I’ve already made Clementine Jam which turned out fabulously, the color and fresh citrus flavor is intense!

Clementines for making Clementine Jam ~ theviewfromgreatisland.com

I’ve also done a Grapefruit Habanero Jam, which is a hot pepper jam perfect for cheese and crackers.  In all cases the citrus flavor just sings, and proves that marmalade and curd aren’t the only games in town when it comes to preserving citrus.  I’m planning to experiment with lemons next…should be interesting!

Blood Orange Jam ~ a fresh and vibrant citrus preserve ~ theviewfromgreatisland.com

Prepping this jam is a breeze ~ I use a small sharp knife to remove the rinds from the oranges, and then just slice them thickly, removing any seeds.  Then I puree the flesh and pour the whole lot into a large pot.  I love the combination of vanilla and citrus, so I add the seeds and pod of a vanilla bean.   I set it on the stove to boil for about 40 minutes, or until the liquid has reduced by at least 2/3 and thickened.  The exact time will depend on the size of your pot and how furiously you boil ;)

Making Blood Orange Jam ~ theviewfromgreatisland.com

At this point I like to push it through a mesh strainer just to refine the texture a bit, but that isn’t absolutely necessary.

 The color and flavor come through so vibrantly ~ and the flavor is like nothing you’ve ever tasted.

Blood Orange Jam is a fragrant and vivid citrus preserve that makes an extra special breakfast treat ~ theviewfromgreatisland.com

This jam can be kept in the refrigerator for at least 2 weeks, or frozen for up to a year, if you’re lucky enough to have a large quantity of blood oranges.  Mine is a small batch jam, but you could can it as well, just make sure to follow safe canning procedures and process your blood orange jam for 10 minutes in a hot water bath.

Blood Orange Jam made with fragrant and beautiful blood oranges for a unique breakfast treat ~ theviewfromgreatisland.com

My pretty jam jars come from Weck ~ click on the image for more info.

I’m making blood orange shortbread crumble bars with my jam, so don’t go anywhere…that recipe will be up on the blog next week!

Blood Orange Jam

Yield: makes about 1 1/2 cups

Blood Orange Jam

Ingredients

  • about 4 pounds blood oranges
  • 1 cup granulated sugar
  • juice of 1 lemon
  • 2 vanilla beans

Instructions

  1. Remove the peels from the oranges. I do this by slicing off the very top and bottom, and, with the orange firmly sitting on my surface, carefully cut away the peel, from top to bottom, working my way around the orange. Try not to cut away too much of the flesh, but do remove the bitter white part. Discard the peels.
  2. Thickly slice the oranges and remove any seeds. Puree the oranges, in batches, in a food processor, and then put in a large pot, preferably one with a heavy bottom to prevent scorching. Stir in the sugar and lemon juice, and add the vanilla seeds and pods. Bring up to a boil, lower the heat to medium, and boil for about 40 minutes until the mixture has reduced by at least 2/3, and has thickened. Stir frequently, especially toward the end when it could scorch. Be aware that the jam will thicken even more as it cools.
  3. Remove the vanilla pods and push the jam through a mesh strainer. I use the back of a large spoon to force as much as possible through. You should only be left with a thin layer of solids. This step is optional.
  4. Fill your jar or jars and let cool before covering and refrigerating. Jam will keep at least 3 weeks in the refrigerator, or up to a year in the freezer.
http://theviewfromgreatisland.com/blood-orange-jam-recipe/

notes:

  • You can use a little more or less sugar, just be sure to taste the jam as it is cooking and adjust the amount to your liking.
  • If you don’t want to use expensive vanilla beans, use vanilla extract or, better yet, vanilla paste.  If you are using extract, add it after the jam has cooked.  You might also experiment with almond extract, or just let the pure blood orange flavor shine through on its own.

 

don’t forget to pin it!

Beautiful and delicately delicious Blood Orange Jam ~ preserves | Mother's Day | Valentine's Day | citrus | breakfast | marmalade | orange jam |

 

Easy Slow Cooker Pho Recipe

Slow Cooker Weeknight Pho is a quick and easy version of a fabulous Vietnamese noodle bowl!

Slow Cooker Pho ~ this slurp-able Vietnamese noodle soup is world famous for its richly flavored broth that simmers all-day.  With my easy crock pot recipe you can enjoy pho any night of the week!

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