Salmon and Green Beans for 2

This took 10 minutes to make.  Got everything at the Farmer's Market this morning.

1.Turn on Broiler and bring water to boil in a pot for which you have a steamer top.

2. Rub perfect piece of Salmon from GeeWhataDeal Seafood with some olive oil.  Salt and Pepper.

3. Put Salmon under broiler. (set timer for 8 minutes...at this point you will check it and most likely put in for another 2 minutes or so).

4. Meanwhile, mince up a shallot.  Mix with lemon juice, grainy mustard, worsheteshire, dill, minced green peppercorns, salt and pepper, olive oil to make a vinaigrette.

5. When fish has about 4 minutes to go, put green beans in steamer over boiling water and cover. 

7. Chop tarragon.

8. When Beans are done, drain and divide between two shallow bowls.  Toss with a little butter (optional) and fresh tarragon.

9. When fish is done, divide between the two bowls.

10. Serve with Vinaigrette and sour creme (optional, but if Eric is your husband, a point winner).

11. As a side, sliced fresh peaches is good.

 

Butter Leaf Salaf with Fennel and Daikon

Dressing:
Minced Shallot
Red Wine Vinegar
Country Dijon Mustard
Chopped Capers
Salt and Pepper Olive Oil

To Make Dressing:
1. Mix Shallot with less than a tbl. of red wine vinegar. Let Sit for 15 minutes.
2. Add tsp. of mustard, about a tsp. of capers, freshly ground pepper and good sea salt.
3. Slowly wisk in good olive oil, about 3 tbl. or so.

Salad
Thinly Slice 1 bulb of Fennel and 1 Daikon Radish.
Wash and Trim Butter Lettuce.

Toss all the ingredients with the dressing.
(If I had a ripe avocado, I would have added it).

French Potato Salad

1. Boil 4 delicious red potatoes from Steve's Farm

2. Meanwhile, make the dressing:
- minced shallots mixed with red wine vinegar (let this sit for a while)
- salt and minced garlic
- chopped capers
- good Dijon mustard
- pepper
- olive oil

3. When potatoes are done, drain. Cut up into desired size and mix with the dressing.

We served the potato salad along side the fish.

Potato Salad with Mustard Dill Vinegrete

1. Cover small red potatoes with salted water and bring to a boil. Once boiling, lower heat and simmer till potatoes are done. With small red potatoes, I set the timer for 10 minutes and check with a fork for doneness. Then I reset the timer for appropriate time.

2. While Potatoes are cooking, chop 1 shallot and mix with 3 tbl. of red wine vinegar. Allow to sit for at least 5 minutes.

3. Mix in :
about a tbl. of grain mustard
about a tbl of chopped capers
2 to 3 tbl of dill
good salt and fresh ground pepper
I usually let this part of the dressing sit until I am almost ready to serve and then i slowly stir in about 3tbl. or more olive oil.

4. Once potatoes are done, drain and allow to cool a little before trying to handle. While still warm, slice up into halves or quarters depending on size and mix with dressing. Taste and add more salt and/or pepper if necessary. Serve immediately.

butter lettuce with simple ojai dressing

chopped shallots from rainbow
1 meyer lemons from kari and dan's trees
pause
choice of mustard to your taste
maple syrup to your taste
chopped parley from Steve's farm
salt and pepper

quickly stir as you slowly add Alice's olive oil

toss with butter lettuce
add pitted olive cured olives