Tag Archives: sea salt

Pomegranate and Persimmon Salad by Melissa

My friend Melissa over at Eyes Bigger Than My Stomach just did a most delicious looking salad that is based on Pomegranate and Persimmon. It looks absolutely splendid! I, myself, have been eying up the persimmon’s at the market, wondering what the hell to do with them if I did ever get them! Lone behold, Melissa to the rescue.

You can judge for yourself.

So, without further ado: the Melissa version of the Endive Salad with Persimmons or as I like to call it:

Persimmon & Pomegranate Salad with Chicken

1 box or bag of fresh Romaine hearts
seeds from 1 large pomegranate
2 ripe Fuyu persimmons
1/2 lb of feta, crumbled
1/2 tsp plus 1/2 cup of extra virgin olive oil
3/4 cup of toasted pistachio nuts coarsely chopped
2 tbsp of snipped chives (reserve blossoms for garnish if you feel fancy!)
grated zest and juice of 1 lemon
1 tsp white wine vinegar
sea salt and freshly ground pepper to season
3-4 chicken breasts, sliced into thin strips – like for stir frying

You’ll find the complete recipe here!

Baby Greens and Flower Salad by Ciao Florentina

Baby Greens & Flower Salad By Ciao Florentina
(Serves 2 )

1/2 lb mixed baby greens
10 edible flowers: marigolds, violas, nasturtium
1 red bell pepper -cut into thin sticks
1 1/2 c cubed pineapple or melon
1 lb chicken tenderloin
2 tbs extra virgin olive oil
1/4 tsp sea salt +more to taste
1/4 tsp black pepper
1/4 tsp sweet paprika
1/4 tsp garlic powder

Salad Dressing:

1/3 c extra virgin olive oil
the juice from 1/2 lemon
the zest from 1 lemon
2 sprigs lemon thyme (leaves only)
2-3 tbs raw honey
1/2 tsp sea salt + more to taste
freshly cracked black pepper to taste

More recipies like this go see Ciao Florentina!

Eggplant Mingus

What is now to be known as Eggplant Mingus was made tonight, called so for its wide variety of foods in the dish.

What you need to feed two healthy boys:

1 yam
1 sweet potato
1/2 eggplant
Handful of asparagus
2 breasts or 4 thighs of boneless chicken (with bones you’ll need more)
3 big mushrooms
2 slices of onion
Extra virgin olive oil
Balsamic vinegar

Spices:

Paprika
Tarragon
Chili powder
Sea salt and pepper
Oregano
Sesame seeds

To start, I always get the water boiling for the potatoes. They should be washed and diced into your own style of chunks for boiling. When the water comes to a boil put them in.

The Eggplant should be chopped into ~1-2cm slices and put on a pan to let the eggplant sweat. After 5-10 min they’ll be sweating, wipe that off and lightly cover them with a mixture of olive oil, balsamic vinegar, oregano, and salt. Remember to save half for when you flip them in the pan. Once you’ve got the mixture on the eggplant, turn the pan on fairly high because to make sure you get them nicely browned. Watch them carefully though, cause they can burn quick.

Chop up the chicken and put it into the frying pan with about a half teaspoon of paprika, tarragon, chili powder, oregano and sesame seeds on the chicken, as well as a bit of olive oil to hopefully stop the chicken from sticking to the pan. Put this on med-high heat, and fry.

When the chicken is nearly done, I add the mushrooms chopped into cubes, and the diced onions to give it a interesting flavor. The eggplant should be flipped by this time, and working on its second side.

I would also at this point put in the asparagus. I just put mine in with the potatoes because I was running out of elements. They really don’t need to cook for long, ~ 3 min.

Take some time to add something pretty to the dish, I chopped up some cucumber into almost all the way through slices, and then sliced some thing leaves of red pepper to stuff in each slice. It adds some more veges to the mix, and bring a whole lot of color!

Don’t be afraid to put an extra dash of salt on the eggplant!

Look good? Tell me how yours went!

Enjoy!