We came across this recipe in Cooking Light Magazine.  It has such great, fresh flavor, it can be so much more than a dressing for salad.  It  would be great as a marinade for fish or chicken.  You can also use it as a light sauce on the side of grilled meat or fish.  This recipe will keep in the refrigerator for a few weeks, so you’re always ready for a great dressing or sauce!

Print

Fresh Orange and Lemon Dressing

Course Salad

Cuisine American

Servings 10

Calories 52kcal

Ingredients

• 4 Tbsp good quality olive oil
• 2 Tbsp fresh orange juice
• 2 Tbsp fresh lemon juice
• 1 Tbsp + 1 t. Dijon mustard
• 1 tsp minced garlic
• Salt and fresh ground pepper to taste.

Instructions

• Whisk all ingredients in a container and refrigerate.

Couscous is a funny starch, it doesn’t have a lot of flavor on its own, but it works well as a base for vegetable or meat dishes.  It also mixes beautifully into salads and can be flavored with herbs like oregano, basil or mint, or even studded with fruit like raisins or apricots.  It’s a very neutral — and nutritious — base for all sorts of dishes.  We like using the “pearl” sized couscous to make the dish more substantial.  This recipe can be changed to incorporate any vegetables or herbs you have on hand.

Print

Pearl Couscous with Grilled Vegetables

Course Salad

Cuisine Mediterranean

Servings 6

Calories 215kcal

Ingredients

• 1 cup pearl or Israeli couscous
• 1 1/2 cup chicken broth
• 4 Tbsp olive oil divided
• 2 Tbsp fresh lemon juice
• 1/2 tsp lemon zest
• 1 clove garlic minced
• 1 1/2 tsp fresh oregano minced
• 1 1/2 tsp + 1/4 c. fresh chives minced
• sea salt and fresh ground pepper to taste
• 1 red bell pepper
• 1 medium size zucchini
• 1 medium size yellow squash

Instructions

• In a medium saucepan, heat one tablespoon olive oil over medium heat.          
• Add couscous and season with salt and pepper.  Cook and stir until golden.
• Add chicken broth and bring to a boil.  Turn heat to simmer and cook for ten minutes.
• Fluff the couscous with a fork and place in a medium bowl to cool slightly.
• Meanwhile, prepare the sauce.  In a small bowl, combine two Tbsp olive oil, lemon juice, lemon zest, garlic, oregano, chives and salt and pepper.
• Add to cooked couscous.
• Slice pepper, zucchini, and squash in half.  Brush both sides with olive oil and sprinkle with salt and pepper.
  
• Grill for a few minutes on each side.
• Chop the vegetables and add to couscous. Mix together and serve at room temperature.
  

Here’s a dinner solution that is chock-full of fresh flavors.  Throw it together before you head out the door, all the tastes will meld together, and dinner will be ready to serve when you return home!

Print

Cold Shrimp Salad

Course Main Course

Cuisine American

Servings 4

Calories 186kcal

Ingredients

• 1 pound extra large cooked shrimp shelled and deveined but with tails left on
• 1 Tbsp fresh lemon zest
• 1 tsp Dijon mustard
• 2 Tbsp good quality mayonnaise
• 1/2 Tbsp aged white wine vinegar
• 2 tsp rinsed capers
• 1/3 cup cucumber finely chopped and seeded
• 1/4 cup red onion minced
• 2 Tbsp fresh dill minced
• sea salt and fresh ground pepper to taste

Instructions

• Place all ingredients in a bowl and carefully mix together.  
•  Refrigerate for at least one hour.

Notes

Serve with crusty french bread and a glass of Rosé.

.