Culinary Hotline - Come Dine with Us
3 Spring inspireed dishes!
Ingredients:
For the Salad:
- 2 salmon fillets (skin-on or skinless) cubed
- 1 Tbsp Coconut oil (for cooking)
- Salt & black pepper
- 1 cup cherry tomatoes halved
- 1 cup baby spinach
- 1 cup snap rocket leaf
- 1 cup cucumber, cubed
- 1 avocado, cubed
- 80ml sunflower seeds
- 1 cup roasted chickpeas
- 1 cup feta cheese, cubed and rolled in mixed seeds (sesame, flax or sunflower seeds)
For the Caesar-Inspired Dressing:
- 2 small garlic cloves, minced
- 1 cup plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 80ml tbsp grated Parmesan cheese
- 1 anchovy fillet, finely minced
- Salt & pepper to taste
- Water to thin, if needed
How To Make Spring Salmon & Seeded-Feta Caesar Salad Bowl
- Cook the Salmon Pat salmon dry, season with salt and pepper.
- Heat a skillet over medium heat with coconut oil.
- Cook salmon skin-side down (if using) 4 minutes per side, until golden and just cooked through.
- Set aside to rest, then leave cubed whole depending on your preference.
- Make the Dressing In a bowl, whisk together all dressing ingredients until smooth.
- Thin with a bit of water or more lemon juice if needed.
- Taste and adjust seasoning.
- Assemble the salad, In a large bowl or serving dish, layer spring greens, cherry tomatoes, cucumber, and avocado.
- Add the cubed salmon on top.
- Gently throw the seeded feta over the salad.
- Dress & Serve, Drizzle the Caesar dressing over the bowl just before serving.
- Add extra Parmesan or a lemon wedge on the side if desired.
Ingredients:
- 250g frozen peas, blanched
- 250g pasta, cooked & 1 cup pasta water reserved
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 onion, diced
- 4 garlic cloves, minced
- 1 tsp salt
- ¼ tsp pepper
- ¼ cup parmesan cheese
- Zest & juice of 1 lemon
- ¼ cup fresh basil, chopped
How To Make 20 Minute Pasta with Peas
- In a skillet add oil, butter, onion and ½ tsp salt and cook for 3 – 5 minutes.
- Add the garlic and cook for an additional minute.
- Add the peas, salt & pepper and stir to combine for another minute.
- Add the cooked pasta to the skillet with the peas and stir.
- Add the parmesan cheese, lemon zest, juice and basil and stir gently.
- Use 1 Tablespoon at a time of the pasta water to help thin out the sauce if needed.
- Serve immediately with extra parmesan cheese on top.
Ingredients:
- 4 pork chops(boneless)
- 1 tsp paprika
- 2-4 Tbsp olive oil
- 1 red apple, cored and thinly sliced
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 2 tsp fresh rosemary, finely chopped
- 2 tsp fresh thyme
- 1 cup apple cider vinegar
- Salt & pepper
To serve
- Creamy parmesan
- polenta
How To Make One Pan Pork Chops & Caramelized Apples
- In a large skillet, heat oil over a medium heat.
- Season pork chops with paprika, salt, and pepper.
- Add pork chops to the skillet and cook, turning halfway through, until golden, about 3 minutes per side.
- Transfer to a plate. To the same skillet, add apples, onions and cook until everything is browned and slightly softened.
- Add rosemary, thyme and apple cider and bring to a simmer.
- Return pork chops to skillet and simmer until cider is almost completely reduced.