Peach & Prosciutto Salad

 

Salad

2 cups mixed greens

1 cup chopped peaches

3-6 prosciutto slices

1/4 cup diced fresh mozzarella

 

Balsamic Vinaigrette

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 teaspoon honey

1 teaspoon Dijon mustard

Salt and freshly ground black pepper

 

Whisk together all of the ingredients in a small bowl. Arrange the mixed greens in a container and top with the peaches, bocconcini cheese, and sliced prosciutto. Add a small container of dressing to the dish and dress just before enjoying.

 

Sesame Tofu with Sauteed Bok Choy

 

Sesame Tofu

2 tablespoons soy sauce

1 teaspoon rice vinegar

1 teaspoon honey

2 teaspoons sesame oil

1 cup sliced extra firm tofu

Sesame seeds for garnish

Salt and freshly ground black pepper

 

In a small bowl, whisk together the soy sauce, rice vinegar and honey. Set it aside.

 

Heat the oil in a skillet over medium-high heat. Add the tofu and cook until it is golden on both sides, about 3 minutes per side. Add the sauce to the tofu and cook until the sauce reduces slightly. Garnish with sesame seeds.

 

Sautéed Bok Choy

1 teaspoon sesame seeds

1 teaspoon freshly grated garlic

1/2 teaspoon freshly grated ginger

2 cups bok choy, sliced in half lengthwise

2-3 tablespoon water

Salt and freshly ground black pepper

 

Heat the oil in a skillet over medium heat. Add the garlic and ginger and cook until they are fragrant, about 30 seconds. Add the bok choy and water. Cook until the bok choy begins to wilt, 1 to 2 minutes. Remove from the heat and season with salt and pepper to taste.

 

Sides

3/4 cup cooked rice

 

Piri Piri Chicken & Corn

 

Piri-Piri Sauce

1 red pepper, roughly chopped

1/2 cup red onion, roughly chopped

2 red chilis, roughly chopped

1 garlic clove

1 lemon, zest and juice

3 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon dried oregano

2-3 tablespoons olive oil (optional)

Salt and freshly ground black pepper

 

Add the red pepper, red onion, garlic, chilis, lemon, oil, smoked paprika, oregano, salt and pepper to a food processor and blend until smooth. If the mixture is a little too thick, slowly drizzle in some olive oil, one tablespoon at a time until the sauce is smooth.

 

Piri-Piri Chicken

1 4-ounce boneless skinless chicken breast

1/4 cup piri-piri sauce

 

Preheat the oven to 425ºF.

 

Place the chicken on a parchment-lined baking sheet and brush with the sauce. Bake until the chicken is cooked to an internal temperature of 165ºF, 20 to 25 minutes.

 

Spiced Corn On The Cob

1 husked corn on the cob, halved

1 tablespoon melted butter

1/4 teaspoon smoked paprika

1/4 teaspoon dried parsley

1/4 teaspoon lemon zest

1 teaspoon lemon juice

1/8 teaspoon cayenne (optional)

Salt and freshly ground black pepper

 

Preheat the oven to 425ºF.

 

Brush the corn with the melted butter and season with the remaining ingredients. Place the corn onto a baking sheet and bake until the corn is cooked through, about 15 minutes.

 

Sides

2 cups chopped green leaf lettuce

Lime wedges

 

Moroccan Couscous with Tilapia

 

Moroccan Seasoning

1 teaspoon ground ginger

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

 

Combine all of the ingredients together and set them aside.

 

Moroccan Couscous Salad

1 cup cooked couscous

1/4 cup canned chickpeas, drained and rinsed

1/4 cup pomegranate arils

2 tablespoons raisins

2 tablespoons sliced almonds

1 tablespoon chopped parsley

1 tablespoon chopped mint

1/2 teaspoon moroccan seasoning

1/2 navel orange, juiced

Salt and freshly ground black pepper

 

In a large bowl toss all of the ingredients together.

 

Baked Tilapia

1 4-ounce tilapia fillet

1/2 teaspoon Moroccan seasoning

 

Preheat the oven to 375ºF.

 

Place the tilapia onto a parchment-lined baking sheet. Sprinkle with the Moroccan seasoning. Bake until the fish is cooked through, 10 to 12 minutes.

 

Sides

1 cup finely chopped kale

 

Steak & Green Bean Salad

 

Grilled Steak

2 teaspoons oil

1 4-ounce striploin steak

Salt and freshly ground black pepper

 

Heat the oil in a skillet or grill pan over high heat. Season the steak with salt and pepper on both sides. Add the steak to the pan and cook until it reaches your desired doneness.

 

Salad

2 cups arugula

1 cup steamed green beans

2 tablespoons crumbled goat cheese

 

Arrange the salad in a serving dish or container. Top with the steak and add a small container of dressing on the side.

 

Red Wine Vinaigrette

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon prepared horseradish

1 teaspoon minced shallot

Salt and freshly ground black pepper

 

In a small bowl whisk all of the ingredients together.