Summer in the City
Not your typical backyard barbeque or cook-out! You don’t throw steaks on the grill (well because in the City there is no grill), however, it’s light, healthy and has lots of summer vegetables included too. Serves 4
Roast Salmon with Lemon Relish
Bok Choy with Broccoli
Pasta Salad with Snap Peas, Avocados and Asparagus
Chocolate Ricotta Cake
Strawberries
Roast Salmon
1/4 cup pine nuts 1/2 cup raisins slivered lemon zest
4 skinless salmon fillets coarse S&P 1/4 cup chopped parsley
3 TBS olive oil 5 cups baby spinach Juice of 1 lemon
Preheat oven 450 degrees
Toast pine nuts until lightly golden 5-7min-Remove + reserve
Place lemon zest and raisins in sm bowl.cover with boiling water-set aside
Place salmon fillets on baking sheet used in step 1. Season with S&P. Roast till salmon is opaque 8-10 min
Drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl.Add lemon juice, pine nuts, parsley, and oil. Season with S&P-stir to combine. Make a bed of spinach on 4 plates, place salmon fillets on top, spoon relish on top.
Bok Choy with Broccoli
1 lb bok choy 1 lb broccoli 2TBs canola oil
1 garlic clove minced 1 TBS grated ginger 1-2 TBS soy sauce
Cut white stalks from bok choy; slice stems into 1″ pieces. Coarsely chop green leaves. Peel stalks from broccoli; slice 1/4 ” thick. Cut florets into bite-size pieces. In lg skillet, bring 1/2 cup water to boil. Add bok choy stalks and broccoli; cover. Simmer over med-low heat until broccoli is bright green, 5-7 min. Uncover; cook on high heat until water evaporates, 2-4 minutes. Add bok choy leaves, oil and garlic. Cook, tossing often until garlic is fragrant, 2 minutes. Add ginger and soy sauce stir to combine.
Pasta Salad with Snap Peas, Avocado, and Asparagus
You can find the recipe for this delicious pasta dish on Martha Stewart’ s website.
http://www.marthastewart.com/recipe/asparagus-snap-pea-and-avocado-pasta
and also the recipe for Chocolate Ricotta Icebox Cake
http://www.marthastewart.com/recipe/chocolate-ricotta-icebox-cake
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