While I love baby arugula and mixed green salads and all the different types of salads you can create using these soft greens, there is something about a romaine salad that is more filling and robust, not to mention its great "crunch".  For a chopped romaine salad you could add a mix of whatever you have on hand such as: sliced endive or celery, apples, cucumber, cherry tomatoes, walnuts or pecans, avocado, and sections of grapefruit or oranges. Have fun with it...and of coure it is a pretty healthy dish! 

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The peppery flavors of baby arugula blend perfectly with the salty flavors of capers; both just enough to tease the palette. We love the addition of pears and feta cheese. A deliciously light salad that works wonders with a glass of champagne!

Baby Arugula with Pear, Dill & Lemon Capers

Ingredients:

• 1 bag of baby arugula, washed and patted dry
• 1 tablespoon olive oil or walnut oil
• sea salt and cracked pepper to taste
• 2 tablespoons of fresh dill, chopped
• 2 teaspoons of capers
• 1/2 asian pear, sliced into 1/4" slices
• juice of 1 large lemon
• 1/8 cup crumbled feta cheese

Directions:

1. Place greens in a salad bowl and mix together the first 5 ingredients
2. Add pear slices around the outer edges of the bowl
3. squeeze fresh lemon juice over greens
4. sprinkle crumbled feta cheese over greens and serve
   

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A wonderful salad any time of year -- Quinoa with black beans, avocado, cilantro, sweet bell peppers, carrots and crispy tortilla strips served over a bed of arugula in a light dressing. This dish pairs well with summer burgers, grilled lamb chops, steak or grilled seafood. And of course, you can make this with our without the tortilla strips but they provide a nice flavor and texture. Serve with a chilled bottle of bear and enjoy!

 

Black Bean, Avocado, Quinoa Salad with Toasted Tortilla Strips

Ingredients:  


• 1 teaspoon vegetable oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup dry quinoa, rinsed
• 1 3/4 cup chicken broth
• 1 teaspoon ground cumin
• 2 small corn tortillas
• 1 can black beans, drained and rinsed
• 1 avocado, cut in quarters and sliced
• 2 medium sized carrots, finely diced
• 1 orange or red pepper, diced
• 2 scallions, sliced in rings
• 1/2 cup cilantro, chopped
• 1 lemon, juiced
• 4 tablespoons extra virgin olive oil
• 1/8 teaspoon country or dijon mustard
• salt and pepper, to taste
• 2 cups baby arugula

Directions

1. Heat vegetable oil in saucepan over medium heat. When hot add onion and garlic, saute until lightly browned.
2. Mix Quinoa into the saucepan and add vegetable broth. Bring to a boil. Cover, reduce heat, and simmer 20 minutes
3. While the Quinoa is cooking, toast the corn tortilla strips. Stack 2 tortillas on top of each other and slice into 1/4" wide strips. Spread strips on a non-stick baking sheet and bake at 350 degrees until lightly brown and crisp for 4-5 minutes.
4. Dressing: Whisk together lemon juice, olive oil, mustard and salt and pepper to taste, set aside
5. Place cooked Quinoa in a large bowl, add diced pepper, carrots, 1/2 cilantro, and black beans. Add 1/2 of the salad dressing  gently mixing together - set aside
6. In serving bowl place baby arugula, remaining salad dressing, salt and pepper to taste and mix together.
7. Place Quinoa salad over arugula, top with remaining cilantro and toasted tortilla strips.
   

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My latest love - Kale Salad. I am experimenting with all kinds of recipe variations and different kinds of Kale. Here is a recipe for kale avocado salad topped with rosemary infused white beans and parsley.

Kale Avocado Salad with Rosemary infused White Beans
Serves Two

Ingredients:

• 2 cups of curly Kale, chopped fine
• Juice of 1/2 lemon
• 1/2 tsp sea salt
• 1/2 cucumber, peeled and thinly sliced
• 2 Tablespoons olive oil
• 2 Tablespoons of dried rosemary
• 1/2 can Great Northern White Beans, drain
• 1/8 cup of pine nuts, toasted
• 1/2 avocado, cubed

Dressing:

• 1/2 lemon
• 1/8 cup olive oil
• 1/2 tsp dijon mustard
• 1 tsp balsamic vinegar
• 1/8 cup olive oil
• splash of light agave nectar
• salt and pepper to taste

Directions:

1. Place kale in a large bowl and sprinkle sea salt over kale, add lemon juice and using hands, mix kale to thoroughly coat. Add cucumber, toss together, set aside
2. In a small skillet, over medium-high heat, add olive oil and rosemary. When hot, add white beans, reduce heat and sauté for 5 minutes, gently stirring occasionally
3. Add beans over kale salad
4. Dressing1 : Mix together the lemon juice, olive oil and mustard - whisk together and pour over kale salad, mixing together all ingredients
5. Wipe skillet with a paper towel to remove oil. Add pine nuts and toast for a few minutes over medium heat, until slightly brown / toasted. Add pine nuts to the salad.
6. Dressing #2: Next, mix together balsamic vinegar, olive oil and agave nectar, whisk together an pour over entire salad, lightly mixing all ingredients together
7. Top with avocado, salt and pepper to taste
   

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A delightful salad, sweet red beets are pair perfectly with crumbled creamy goat cheese and your favorite choice of nuts (I used pistachio but you can choose from pistachio, walnuts or pecans). The final touch is a light drizzle of olive oil and balsamic vinegar and a dash of sea salt. I went for the deconstructed look and scatter the ingredients on a serving dish.

Roasted Beet Salad with Goat Cheese & Chopped Pistachios

Serves Two

Ingredients:

• 1 bunch beets (5-6 medium size), trimmed
• goat cheese, crumbled
• 1/8 cup chopped pistachio, walnuts or pecans
• Sea salt & fresh cracked epeep to taste
• (option) fresh chopped chives
• Drizzle about:
• 1 tablespoons olive oil
• 1 tablespoon fresh lemon juice or 1 tablespoon balsamic vinegar

Directions:

• Preheat oven to 425°F.
• Wrap beets in foil and roast in middle of oven until tender, 1 hour or until you can easily pierce a knife into a beet. Unwrap beets and let cool.
• Place nuts in a small skillet over low heat and toast for 3-4 minutes to release flavor.
• Using a paring knife, peel skins from beets and cut into quarters, place on a serving dish. Top with chopped nuts
• Add small pieces of crumbled goat cheese
• Drizzle olive oil and vinegar (or fresh lemon) over the beets.
• Add salt & Pepper to taste
• (option) add fresh chopped chives

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Sometimes simpler is better and this recipe proves it. Your taste buds will agree as you relish the peppery flavor of arugula combined with the sweetness of fresh pink grapefruit and the seductive taste and texture of shrimp. With three key ingredients, it doesn't get much easier than this, although peeling the grapefruit may be a bit time consuming for some.

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With bold, seductive colors of fiery red, orange and yellow, this combination of citrus and sweet beets can't be beat. The citrus acidity brings out the sweetness in the beets, making this a wonderful salad any time of year. You can also complement this salad by topping it with crumbled blue cheese and fresh cracked pepper.

Roasted Beets with Herb Citrus Dressing
Recipe courtesy of Jill Nussinow, MS, RD, The Veggie Queen
Serves 4 as a side dish or salad

Ingredients

• 1 1/2 pounds red, gold or Chioggia beets, or a combination
• 2 tablespoons olive oil
• 1/4 cup water
• salt and pepper
• Juice of 1 orange Juice of 1 lime
• 1/4 teaspoon salt
• 1 teaspoon Dijon mustard
• 2 tablespoons extra virgin olive oil
• 1/4 cup chopped parsley and basil or cilantro

Directions

• Preheat oven to 450°F.
• Trim the tops off the beets but leave the tails. Rub the beets with a little oil.
• Place beets in an oven safe baking dish or pan with the 1/4 cup water. Cover and put in the oven.
• Test for doneness by inserting a sharp knife after 30 minutes. You should be able to smoothly insert the knife. They may take up to 1 hour to cook, depending on their size.
• When they are done, let them cool a bit, then peel them and cut them either into rounds, half-rounds or chunks.
• Season with salt and pepper.
• Combine the dressing ingredients - the orange juice through parsley. Dress the beets.
• Serve warm or chilled. You can also serve this over greens as a salad.

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A Lobster Threesome: Three different lobster salads that can be served New England style with slightly toasted hot dog buns, or placed over a plate of mixed greens tossed in a light dressing. I bought pre-cooked lobster and crab meat from The Lobster Place at Chelsea Market and set about to create three unique salads based on the ingredients I had at home. Each variation is simple to make and can be done as one salad or you can prepare all three to enjoy this lobster love fest.

1. Lobster salad with Curry Aioli  (Top left)
   
2. Asian Lobster + Crab Salad (Center)
   
3. Tarragon Lobster & Celery with Mayonnaise (Bottom Left)
   

My favorite one - hands down was the simplicity and taste of the Tarragon Lobster Salad. Which is yours?

LOBSTER SALAD THREESOME:

Curry Lobster Salad
Ingredients

• 1 cup of Lobster Meat
• 1/8 cup of finely diced celery
• 10 cherry tomatoes, diced
  
• 1-2 tablespoons of Saratoga Garlic Curry Aioli Sauce

Directions: Mix all ingredients together. Place in a 1-Cup Measuring cup and press down with a spoon on all sides and center. Flip upside down and slap bottom of measuring cup to release the lobster salad.

Asian Lobster + Crab Salad

• 1/2 cup of lobster meat
• 1/2 cup of crab meat
• 1/4 cup of Makoto Ginger Dressing
• 1/2 avocado diced
• 1 Tablespoon finely diced fresh dill
  

Directions: Mix all ingredients together. Place in a 1-Cup Measuring cup and press down with a spoon on all sides and center. Flip upside down and slap bottom of measuring cup to release the lobster salad

Tarragon Lobster Salad

• 1 cup of lobster meat
• 1 Tablespoon of Lite Mayonnaise
• 1 Tablespoon finely diced fresh Tarragon
  

Directions: Mix all ingredients together. Place in a 1-Cup Measuring cup and press down with a spoon on all sides and center. Flip upside down and slap bottom of measuring cup to release the lobster salad

Serve with a salad or your favorite bread: hot dog rolls (Lobster Rolls New England Style), Corn Chips or Baguette -- and a bottle of white wine. 

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Sometimes simplicity is all that is needed, especially when flavoring layer techniques are applied. Here taste and texture perfectly complement each other in this salad mix of radicchio, which has a slightly bitter note, paired with the sweetness of cherry tomatoes, and the texture of ricotta salata, a mild, milky-white, firm cheese. And to bring this all home, a simple salad dressing of drizzled extra virgin olive oil, fresh squeezed lemon juice, a dash of your favorite sea salt, a bit of pepper, and sniped fresh dill (chives can also be used).  The combination of salt, the acidity of lemon juice and the binding fat of the olive oil and cheese, perfectly balance and mellow out the mild bitterness of the radicchio.

Pair this salad with a meat dish such as Cheese Stuffed Meatballs, a seafood dish like this seductively prepared Crab Stuffed Poblano Pepper in Walnut Sauce, or Mushroom Cheddar Tarts for a sexy breakfast in bed.   

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Here is a recipe when you want a healthy, light dinner or a special romantic Sunday brunch. Baby spinach, topped with roasted fingerling potatoes, strips of smoked salmon, cucumber, and a velvety poached egg. Serve with champagne or white wine. Enjoy!

Smoked Salmon, Baby Spinach, Roast Potatoes and a Poached Egg
Serves Two
Recipe and Photograph by Seduction Meals

Ingredients

• olive oil
• 3/4 lb of fingerling potatoes, cut in half lengthwise
• 2 Tsp of olive oil
• 2 sprigs of fresh rosemary leaves
• 1/2 cucumber, peeled and sliced in thin rounds
• 1 small bag of organic baby spinach
• 1 package of smoked salmon, trimmed slices in long strips 1" - 2" wide
  
• 2 eggs
• olive oil
• Fresh squeezed juice from 1/2 lemon
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees. Place potatoes on a cookie sheet, mix with 2 Tablespoons of olive oil and sprinkle fresh rosemary and a dash of salt on top. Cook potatoes until golden brown - about 20 - 25 minutes
2. Place baby spinach and cucumbers in a large bowl, add 2 Tablespoons of olive oil and lemon juice with salt and pepper to taste, toss and set aside.
   
3. Poach the two eggs

Assembling the Dish

1. Place 1/2 of the spinach each bowl.
2. Place potatoes over the spinach
3. Place 3 or 4 salmon strips on top of the potatoes
4. Top with one poaches egg, cut to allow the yoke to flow
5. Serve with Toast 

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Sent to us by Stefan in NYC, this Warm Spinach, Pancetta and Calamari Salad can be served as a side dish or as a meal on its own. For the vegetarian version of this flavorful salad remove the Pancetta from the ingredient list. Serve with your favorite bottle of wine for a light, healthy Seduction Meal.

Warm Spinach, Pancetta and Calamari Salad

Ingredients:

• 2 T olive oil
• 1 medium onion, sliced in 1/4" rings
• 1 T olive oil
• 1 large portobello mushroom cap, cut in slices, and cut in half
• 1/2 lb pancetta, cut into 1/4" cubes
• alb calamari, cut in rings
• 1/8 cup of flour
• 1/8 cup of corn meal
• 1/4 cup olive oil
• 1 bag of fresh spinach
• 4 T of water
• 1 apple, peeled, cored and coarsely chopped
• Saute onions in skillet over medium high heat, cooking until translucent, set aside
• Saute portobello mushrooms in same skillet, add 1T olive oil, saute until golden brown, set aside
• Saute pancetta in same skillet until golden brown on all sides, set aside
• Place flour, corn meal and calamari in a brown or plastic bag and shake until calamari is coated
• Add 1/4 cup of live oil to the skillet and when hot, add calamari, cooking until cooked through, set aside
• In a large pot add water and bring to boil, turn off heat. Add spinach, stirring to mix warm all spinach through. Drain

Plating the Dish

• Place Spinach on each plate. Add onions, mushrooms, and calamari. Add salt and pepper to taste. Top with apple, drizzle with olive oil and serve. 

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Peppery, sweet, nutty, and rich, try this elegant salad the next time you're making a meal for that special somebody in your life. Pair this dish with a Washington Riesling or Viognier from Washington or California.

Grilled Peach and Duck Salad
Makes 1 entrée-sized salad or 2 appetizer salads
Recipe Courtesy of MarxFoods

Ingredients

• 1/2 Duck Breast
• 1/2 Peach
• 1 large handful of Arugula
• 1 tbsp Marcona Almonds
• 1 tsp Grana Cheese, grated
• 1/4 cup Rice Wine Vinegar
• 1 small Shallot, finely diced
• 1 pinch Salt
• 1 pinch Pepper
• 1 tsp Mustard
• Juice of Half a Lemon
• Zest of a Quarter of a Lemon
• 1/4 cup Olive Oil
• 1/4 cup Canola Oil

Directions

1. Render the fat from the duck breast. (how to render duck breasts).
2. Halve and destone the peach.  Lightly season the inside with olive oil, salt, and a touch of pepper.
3. Put the peach on a hot grill, cut side down, and briefly grill until you develop strong grill marks.  Flip and brown the other side.  Remove from the grill and reserve.
4. Make the vinaigrette. In a small bowl combine the shallot, vinegar, salt, pepper, mustard, lemon juice & zest.  While whisking, slowly drizzle in the oils until the mixture comes together.
5. Get some canola oil in a cast iron skillet very hot, and add the rendered duck breast.  Sear the breast on both sides to develop a nice crust and cook to your desired level of doneness.
6. Roughly chop the marcona almonds, cut the peach into thick wedges, and slice the duck.
7. Toss the arugula with the vinaigrette, grana, and almonds. 

Plating the Dish
Place a pile of salad on plates or a serving platter and arrange the duck slices and peach wedges around it.

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This recipe was made for me by a friend who is a sensational cook. She made a 3 course meal and this salad was outstanding. With so few ingredients, it perfectly balanced the rest of our dinner. I thought I had fresh thyme on hand, but to my surprise, I didn't, so we used fresh chives instead. While this was very good, I am told the thyme is preferred. Be sure to use the best olive oil you can get and all fresh ingredients.


Heirloom Tomato Salad with Goat Cheese and Thyme
Serves 4

Ingredients

• 4 medium sized heirloom tomatoes (preferably a mix of colors)
• 1 small log of goat cheese
• olive oil
• lemon juice
• sea salt and fresh ground pepper to taste
  
• fresh thyme, flowers only (stems removed) - or in this case, I used Chives
  

Directions

1. Wash tomatoes and pat dry. Cut into 1" pieces
2. Place tomatoes on individual plates
3. Drizzle with Olive Oil followed by squeezed lemon juice
4. Portion goat cheese on each plate, arranging over the tomatoes
5. Sprinkle with fresh flowers of Thyme
6. Salt and pepper to taste
   

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Growing up on a farm we enjoyed nature's bounty with fresh corn, potatoes, string beans, raspberries, blueberries, carrots and so much more. We welcomed Spring with the first crop of fresh peas. Hand picked,we would eat them straight from the pod. In celebration of the first batch of peas displayed at my local market, I created this recipe. For me, along with Forsythia and Daffodils--fresh peas signifies Spring has arrived. Welcome!

Tuscan White Beans, Fresh Peas, and Roasted Tomato and Grilled Lamb Chops
Serves 4 - 6.

Tuscan White Beans
Prepare on day/night before - as the beans need to soak for many hours (read package for instructions)

• 1 pound dried Tuscan White Beans
• 6 cups cold water
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, minced
• salt and pepper

Directions:

• Sort through the beans picking out any pebbles (yes pebbles!), rinse, drain and then place in a large saucepan. Add cold water to cover by several inches and leave to soak overnight.
• Drain the beans and return to the saucepan.
• Add the 6 cups of cold water, 1/4 cup of olive oil, and garlic. Bring to a boil.
• Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beans are just tender but not falling apart (45 minutes to 1 hour.)
• Season with salt and pepper to taste.
• Set aside.

Fresh Spring Peas

• 2 tablespoons extra virgin olive oil
• 2 cups raw shelled peas
• 1  teaspoon Kosher salt
• Freshly ground black pepper

Directions:

1. In a small skillet, heat the olive oil over medium-low heat.  
2. Add the peas and sauté for about 4 minutes until tender  
3. Add salt and pepper to taste. Set Aside

Roasted Tomatoes

• 6 Roma Tomatoes
• Kosher salt
• fresh cracked black pepper
• 1 teaspoon splash of Balsamic vinegar
• 3 tbs olive oil

Directions:

1. Preheat your oven to 350°.
2. Line a cookie sheet or pan with foil and spray with a non-stick spray.
3. Slice the tomatoes in half vertically and remove the seeds with your fingers.
4. Place the tomatoes, flesh side up on the cookie sheet.
5. Mix Oil and vinegar together. Drizzle over tomatoes and sprinkle with salt and pepper.
6. Roast for 2 hours.

Grill Lamb Chops (preferably medium rare)

Plating the Dish

1. Salad Dressing: Whisk together 5 tbsp olive oil; 1 1/2 tbsp balsamic vinegar; 1/2 tsp Dijon mustard, 1 small clove garlic crushed; freshly ground black pepper to taste
2. In a bowl, mix one cup of beans for each person you are serving (at least 2 cups) and the peas
3. Place the Tuscan Bean Salad on a plate
4. Add 2-3 roasted tomatoes to the plate and add a small handful of micro greens
5. Add salad dressing over the beans, peas and micro greens
   
6. Place 1 or 2 lamb chops on the plate
   
7. Using a potato peeler, Top with 3-4 ultra thin slices of fresh Parmesan cheese

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Each season there are special foods that drive foodies to the market and into their kitchens eager to prepare and serve exotic dishes made with noted delicacies like Squash blossoms, soft shell crabs, pomegranates,  and fiddlehead ferns. I was thrilled when I went to the market and stumbled upon a basket of spiraling fiddlehead ferns.  I had a party to attend and was asked to bring a side dish, so I opted for a pasta salad made with fiddlehead ferns, caramelized mushrooms, dandelion leaves, and cherry tomatoes. There were a few people at this gathering of friends that never heard of, or have seen fiddlehead ferns. With one bite they were hooked.

Fiddle head ferns look like the scroll of a violin or fiddle--a tighly coiled fern frod with a stem trimmed to a two inch length from the coil. Very high in nutrients, the taste is reminiscent of asparagus,  with a firmer, somewhat crunchy texture and a hint of a nutty, earthy undertone   Be sure to wash thoroughly to remove any dirt or grit. You find Fiddlehead ferns in early May (the same time we are blessed with sortshell crabs), and only for a two, maybe three week period. So when you see them, grab them up! 

Ingredients

• 1 box of pasta
• 3 tablespoons olive oil
• 2 cloves of garlic, crushed
• 1 cup Fiddlehead ferns, tips trimmed
• 1 cup cherry tomatoes, halved
• 1 package button mushrooms, sliced
• 8 large dandelion leaves (about 4 inches x 2 inches), 4 roughly chopped, 4 set aside
• 1/4 cup fresh parsley, finely chopped
• parsley for garnish

dressing

• 1/4 cup extra-virgin olive oil
• 1/2 lemon, juiced
• 1/8 cup Tamari Soy Sauce
• 1 large clove garlic, crushed
• 1 tsp dijon mustard
• Kosher salt and freshly ground black pepper

Directions

1. Cook pasta al dente according to directions. When done, drain and set aside to cool. This salad can be served cold or warm.
2. In a skillet, over high heat, add olive oil. When hot, add garlic and turn down to medium heat. Add mushrooms and fiddlehead ferns and cook until mushrooms are caramelized (a nice golden brown color), about 15 minutes, stirring from time to time. When the olive oil disappears add a tab of sweet butter.
3. Prepare the Dandelions, parsley and the cherry tomatoes, set aside
4. In a large bowl, toss together the pasta and all ingredients, adding salt and pepper to taste.
5. Place pasta in a large serving bowl.  Add parsley as garnish and serve.

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A deliciously healthy weekend lunch that is fast and easy to prepare. Broiled salmon, thinly sliced cucumbers, artichoke hearts, lima beans, and quartered hard-boiled eggs, served over red leaf lettuce and tossed with a simple salad dressing. Serve with a crusty white bread and your favorite bottle of white wine.

Another wonderful treat would be to take the crusty white bread, sliced 3/4" thick and grill with Gruyere cheese--a nice complement to this simple salad. If you are planning an outdoor excursion like a picnic, a day of boating or a rooftop soiree, this salad travels well. In this case prepare the salad dressing, pour in a jar with a screw top lid.  Mix prepared vegetables and greens together on location and mix together with dressing just before serving.

To whip this dish up quickly I used canned Lima Beans and Artichoke Hearts, which tasted just fine; however if you want to prepare this recipe using fresh ingredients, you can prepare the artichoke hearts and beans the day before. Consider lima,  fava, cannelli, or Tuscan white beans.

Salmon Cucumber Lima Bean and Artichoke Salad
Serves 4

Ingredients

• 1 lb salmon, with skin*
  
• 1 tsp olive oil
  
• 1 tsp dried chevril
• 1 tsp dried coriander
• 1 cup of salad per person
  
• 1/4 large red onion, very thinly sliced
• 1 can artichoke hearts
• 1 can lima beans (or 1 cup of cooked, fresh beans of your choice)
• sea salt and fresh cracked pepper to taste
• 1/3 cup of olive oil
• 2 large cloves of garlic, crushed
• 1 tbsp sherry vinegar (or white vinegar)
• 1 tbsp fresh chives, chopped
• 2-3 hard boiled eggs, quartered
• Optional Garnish: 1/4 cup julienned strips of fresh basil (try to find large basil leaves)
  

* Salmon with the skin on will be easier to handle and won't fall apart as easily. The salmon easily pulls from the skin after broiling.

Directions:

1. Turn on the broiler to get hot
2. Brush salmon with olive oil and season with chevril, coriander and a pinch of salt, set aside
3. Wash the salad and set aside to dry
4. Slice the onions and cucumbers, set aside
5. Broiling the Salmon: Cover your grill pan in aluminum foil and place the salmon skin side down in the broiler, four to five inches from broiler.  Cooking time depending on the thickness of the salmon. A general rule of thumb for broiling salmon is ten minutes for every inch of thickness; a thinner piece of fish takes less time. Check the fish before the prescribed time to be sure you do not overcook. The fish is done when it changes from pink translucent color to opaque with a little golden brown along the top.
6. Boil the Eggs: While the salmon is cooking, boil the eggs.
7. Prepare the salad dressing. Put the oil, garlic, vinegar and chives in a bowl and whisk together. Add salt and pepper to taste.
   
8. Add the beans, artichokes, onions and cucumbers to the bowl and mix together. Add salad and lightly toss together. Set aside. If you will travel with the dish--do not add olive oil until you are ready to serve.
   
9. When the salmon is done, immediately remove from the grill. Let cook for a few minutes. With a spatula or knife, cut salmon into bite size pieces, gently sliding the meat from the skin.
   

Plating the Dish

1. Place 1-2 cups of the salad, vegetable mixture on each plate
2. Add salmon on top of the salad.
3. Place 2-3 quartered egg slices on each plate
   
4. Garnish with basil slices
   
5. Serve with bread and wine. Enjoy!
   

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It is always good to learn a few recipes that are easy to prepare for impromptu moments.  Here we have a simple yet delicious recipe for Salad Nicoise--perfect for a light dinner or a lunch time treat. This dish is a healthy medley of potatoes, tuna, asparagus, radishes, and kalamata olives topped with a simple dressing. I also like to add a sliced hard boiled egg. .You can use canned tuna, or grill a tuna steak. Pair this with nice crisp white wine, and if the weather is in your favor, this is best served outdoors. Enjoy!

Salad Nicoise
4 Servings

Ingredients:

• 8 small red potatoes, uniform in size (about 1 pound)
• 1 6-ounce can white tuna in water, drained
• 12 steamed asparagus spears
• 8 radishes
• 1/2 cup pitted kalamata olives
• 2 tablespoons minced red onion
• 3 tablespoons red wine vinegar
• 2 tablespoons chopped fresh parsley
• 4 teaspoons olive oil
• Salt and pepper

Directions:

• Leave skin on potatoes, quarter and place in large pot; pour over enough water to cover. Set over high heat and bring to a boil. Boil 10 minutes, or until potatoes are tender; drain.
• Arrange potatoes on platter with tuna, asparagus, radishes, olives and onion. In small bowl, whisk vinegar, parsley, and oil; drizzle over salad.
• Season with salt and pepper.

Recipe courtesy of the United States Potato Board

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Does your body ever crave salad? I know I go through a craving every once in a while.  All I want (and I guess need) is to enjoy a meal of greens--clean food as I call it. There are many variations of hearty dinner salads such as Salad Nicoise, Caesar Salad with Sliced Chicken or Grilled Shrimp, and now this tasty salad made with braised America Lamb, Raspberries, Pecans and Avocado. Serve this dish with a grilled cheese sandwich such as the Feta cheese on baguette described below or melted open faced Gruyere cheese on french bread.

Lamb, Raspberries, Pecans and Avocado Salad
8 servings
Recipe and image courtesy of  the American Lamb Board

Ingredients:

• 1 pound boneless American Lamb shoulder, trimmed of visible fat and cut into pieces of equal thickness
• 1 tablespoon olive oil
• 1 package (6 ounces) mixed salad greens
• 1 package (6 ounces) raspberries (or blackberries)
• 1/2 cup toasted pecans
• 1 large ripe avocado, halved, pitted, peeled, and cubed
• 1/3 cup prepared dressing of your choice (I prefer a simple dressing of olive oil with a splash of red wine vinegar or fresh squeezed lemon)
  
• Creamy feta cheese and 16 slices of baguette for garnish

Directions:

1. In large skillet with cover, heat oil over high heat.  Brown lamb on all sides.  Add 2 cups water.  Cover and braise over low heat for 1 hour.  Cool in liquid.  Remove from liquid.  Refrigerate or freeze remaining liquid for use in stock for soup. 
   
2. Cut meat into 1-inch pieces, removing all fat; set aside.
3. In salad bowl, combine greens, berries, pecans, and avocado; set aside.  Mix lamb with salad dressing. Toss with salad.
4. For garnish, spread feta cheese on slices of baguette and brown under broiler.
5. Serve salad on plates and garnish with two slices of baguette.

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Seduction Meals is pleased to present the first of a six-part series: Vietnamese Splendor by Tastemaker and Trendsetter, Moshe Aeylon.

Moshe fell in love with Vietnamese food during his first visit to New York City in 1983 when he dined at the ultra trendy hot spot of the time, Indochine. He was inspired to take cooking classes at ICE with master chef Andrea Nguyen, and quotes his favorite Vietnamese restaurant in NYC is OMAI in Chelsea.

"Every since I was introduced to Thai & Vietnamese cuisines, two of my favorites, I have always loved most of the salads dishes. These tangy but sweet, crispy but wilted, crunchy but hot salads are always perfect starters and an appetite teasers for me. I am happy I finally can prepare them in my kitchen for my friends. Here is one of my all time favorites-- Vietnamese Cucumber & Shrimp Salad."

Cucumber and Shrimp Salad
Serves 4 to 6
Recipe and photo by Moshe Aeylon
Adapted from a recipe by Andrea Nguyen

Start by making the Dressing

• 1/4 cup fresh lime juice (about 2 limes)
• 3 1/2 tablespoons sugar
• 3 tablespoons fish sauce
• 2 tablespoons water
• 1 or 2 Thai or Serrano chilies, finely chopped (optional)

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Seared shrimp served over a bed of greens with avocados, sweet pink grapefruit slices, and Kalamata olives drizzled with olive oil, fresh squeezed lemon and sprinkled with a touch of Victoria Taylor's Australian Flake sea salt.  A simple salad that can be served before or with a main meat-based dish. This can also be presented with a chilled glass of white wine for a simple salad on a Sunday afternoon. Enjoy!


Avocado, Grapefruit and Seared Shrimp Salad

Ingredients

• 8-10 large shrimp, peeled and deveined. I prefer to keep the tails on
• 1-2 tablespoons olive oil
• juice of 1/2 lemon
• salt and pepper to taste
• 1/8 cup of Olive oil
• Juice of 1/2 lemon
• 1/2 tsp dijion mustard
• 1 tsp minced shallots
  
• 2-3 cups of mixed greens
  
• 1 large avocado, pitted and sliced lengthwise
• 1 small pink grapefruit, segments sliced with pith removed
• 1/4 cup Kalamata olives
• Sea salt and pepper to taste
  

Directions

1. Place a small to medium sized skillet over medium-high heat; add 1-2 tablespoons of olive oil. When the skillet is hot, add the shrimp, lightly shaking the pan to coat the shrimp with the olive oil. As the shrimp starts to lose its pink color, turning more opaque, about 2-3 minutes, flip the shrimp over to cook  the other side. Add fresh squeezed juice of 1/2 lemon and a dash of salt. Shake pan to coat shrimp. After 2-3 minutes remove pan from heat.
   
2. Whisk together the olive oil, lemon juice, shallots, and Dijon mustard. Toss with greens. Be careful not to use too much dressing. Start by pouring 1/2 of the dressing and add more based on the amount of greens you are using and your preference.
   
3. Placed greens on each plate, top with sliced avocados, grapefruit slices, and olives
4. Top this with seared shrimp and serve immediately.
   

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In celebration of summer, here is part two of our Peach Trilogy from superstar catering company Martin & Fitch. The combination of sweet summer peaches wrapped in smoky paper thin sheets of ham kissed with mustard vinaigrette...a simple yet tantalizing summer delight. Enjoy!

Prosciutto wrapped grilled peach salad with whole grain mustard vinaigrette
Recipe courtesy of chefs Maura Martin and Phoebe Fitch
Photography: Noelle Grosso

Ingredients

• 2 firm peaches
• 8 slices prosciutto
• Olive oil for brushing
• 4 cups mixed salad greens, like frissee, arugula, watercress, tot soi (an Asian salad leaf)
• ¼ cup cucumber, cut into small squares
• ¼ cup cherry tomatoes
• ¼ French feta cheese, cut into squares

Salad Dressing

• 2 T whole grain mustard
• 2 T honey
• 3 T white balsamic or dark balsamic vinegar
• ½ cup fruity XVOO

Grilling Peaches
Quarter peaches and remove stone.
Wrap each piece with 1 slice of proscuitto and brush with a little olive oil.
Grill briefly on each side until you have nice grill marks. This can be done on indoor or outdoor grill. Set aside

Preparing the Salad
Mix salad greens, cucumber, cherry tomatoes, and feta with just enough dressing to coat.

Plating the Dish
Divide between 2 plates. Place 4 peach pieces on each plate and drizzle with a little dressing.
Reserve extra dressing for another day. Serve immediately.

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Created at New York's Waldorf-Astoria Hotel in 1896 by the maître d'hôtel, (dining room manager) Oscar Tschirky, the Waldorf salad was an instant success. The original version of this salad contained only apples, celery and mayonnaise. Here is a new way to enjoy this refreshing summer salad--Blueberry Waldorf Salad.

Blueberry Waldorf Salad
Yields 4 servings
       
Ingredients:

• 1 cup fresh or frozen blueberries, thawed, divided
• 1/4 cup vegetable oil
• 2 tablespoons orange marmalade         
• 2 teaspoons lemon juice        
• 1 teaspoon Dijon mustard    
• 1/4 teaspoon salt        
• 1 large Granny Smith apple        
• 4 cups (about 4 ounces) baby spinach   
• 2 stalks celery, cut into 1 1/2-inch matchsticks       
• 1/3 cup pecan halves, toasted

Directions:

• In a blender container, combine half the blueberries, the oil, marmalade, lemon juice, mustard and salt; blend until a smooth, thick dressing forms.
• Core and slice the apple.
• Arrange spinach, apple slices, celery and pecans on cold salad plates; top with remaining blueberries if using fresh.
• Blend dressing again until smooth and drizzle each serving with dressing. If using frozen berries, fold into dressing and spoon over salads.

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Enjoy an elegant salad of mixed greens, endives, sliced cucumbers, duck prosciutto, radish slices and shaved Parmesan cheese strips. For a bit of sweetness you can add pear or apple slices. Serve with a glass of chilled white wine for a luscious summer luncheon.

Duck Proscuitto Salad
Serves 2

Ingredients

• 1 Belgium endive
• 1 cup mixed greens
• 1/4 cucumber, peeled and thinly sliced
• 1 radish, trimmed and thinly sliced
• Parmesan cheese, shaved into long thin strips
• 1 package of Duck Proscuitto
  
• olive oil
• salt and pepper to taste
• Garnish with a sprig of thyme

Directions

• Wash and drain the greens and endive, set aside to dry
• slice cucumbers and radicchio
• (optional) 1 pear or apple, thinly sliced

Plating the Dish

1. Place two endive leaves on each plate
2. Place a strip of the duck proscuitto over the endives
3. Add a small handful of mixed greens in the center
4. Add 3 or 4 slices of Parmesan cheese over the duck/endive leaf, and add a few rolled up slices of duck proscuitto on top of this
5. Arrange the cucumbers and radish slices on the plate
6. Sprinkle olive oil over the dish
7. salt and pepper to taste

Option: For a bit of sweetness, thinly sliced pears would work perfectly

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For a light, sexy seduction meal this simple lobster salad will impress, especially when you spend some time plating your dish with a dash of seduction. This salad can be served for lunch, a light dinner, a picnic, or when visiting your loved one with a meal for two and a bottle of wine in hand. 

All you have to do is whip up this luscious lobster salad, add some height by layering the ingredients, create your dish with an array of color, and visually tease with a colorful, fun garnish. For the best texture and taste be sure to purchase fresh lobster tails from your local seafood market the same day you plan on serving this dish....and voila! you're good to go. Bon Appetit!



lobster salad

3 lobster tails
1 yellow or orange pepper, sliced in whole rings
cherry tomatoes
1 ripe mango, diced into small cubes
1 avocado, diced into small cube
a large handful of mixed greens
1/8 cup olive oil
1/4 tsp mustard
a dash of balsamic vinegar
1/2 of a fresh squeezed lemon
salt and pepper to taste
chives for garnish

Take one medium sized lobster tail and chop up into bite sized pieces. Add to a bowl with diced mango and avocado. Whisk together olive oil, mustard, vinegar, lemon juice, salt and pepper. Drizzle 3-4 tbs of the dressing over the salad and toss together.

Plating the dish

Place mixed greens on each plate and top with 1-2 slices of pepper--I used an orange pepper for color and taste.  Drizzle a little more dressing over the salad.

Top the pepper rings with the lobster salad. Add cherry tomatoes around the mound of salad over the mixed greens. Place 1 small lobster tail over the lobster salad and insert a few stalks of chives in the center of the lobster tail as seen in the photo. Serve with a chilled bottle of white wine.

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Here is another sensational summer salad for your next seduction meal. Serve this to set the stage for your culinary seduction, or increase the portion for a main salad entree. This recipe calls for Halloumi® cheese. Made from the purest sheep's and goat's milk by age-old traditions, halloumi® is a semi-firm white cheese with a delicious, creamy taste and a surprising hint of mint. So unique, halloumi has a registered trademark and hails only from Cyprus. Healthy and versatile, it can be grilled, broiled, barbecued, and sautéed.



baby arugula salad with Halloumi croutons in citrus olive oil vinaigrette 
courtesy of Christine Cushing and CheeseEU
Makes 4 servings

salad

5 oz package baby rocket (arugula), washed 
5 oz Halloumi cheese cut into ½ inch cubes
¼ cup fine corn meal
2 tablespoon grape seed oil for frying
1 beet, thinly sliced on a mandolin and shallow fried until crisp.  

citrus dressing
 
2 tablespoon fresh lemon juice
2 tablespoon fresh orange juice
Grated zest of 1 orange and 1 lemon
1 teaspoon Dijon mustard
½ teaspoon vin cotto or balsamic vinegar
Salt and freshly cracked black pepper, to taste
1/3 cup extra virgin olive oil


1. Wash and dry the arugula and place in a medium bowl.

2. To make the dressing, combine the citrus juices and zests, mustard, vin cotto or balsamic with salt and pepper and whisk well. While whisking slowly pour in the oil and combine well. Set aside.

3. Dust the Halloumi cubes in fine corn meal, tossing gently in a bowl. Transfer to a plate and discard remaining corn meal.

4. In a medium skillet, heat grape seed oil over medium high temperature. Fry the Halloumi for about 5 minutes, turning often to get a dark golden crust. 

5. Remove from heat and transfer back to plate.    

6. Toss the greens with the vinaigrette and cheese gently to coat. Sprinkle with beet chips and serve immediately. 

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On a hot summer night, who wants to spend time cooking in the kitchen--there are better ways and places to kindle heat. Instead of slaving away over a hot stove, try preparing a simple salad with a delicious mix of fresh greens, vegetables, and herbs. You can add a sweet crab or lobster salad over greens. Start you seduction meal with a tray of artisanal cheese, a fois gras pate or cured sliced meats, and fresh fruit.

The key is to keep it simple by designing an enticing array of visually pleasing, scrumptious morsels. Below is an example of a simple recipe for romance. A meal that took less than 15 minutes to whip together and was paired with a chilled bottle of rose wine, served outdoors, and surrounded by mini candles. The fireflies were a magic touch from above ; )

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If you are looking for a fulfilling main-dish salad to serve up for your next seduction meal, consider the French inspired, colorful Salad Nicoise. Grilled tuna steak served over a medley of potatoes, kalamata olives, tomatoes, boiled eggs, and anchovies. For an added twist, I've topped this salad with a stream of green garlic cilantro sauce.


Salad Nicoise
1 cup of mixed greens, washed and set aside to dry
2 medium to hard-boiled eggs
6 small yukon or red potatoes, boiled
pitted Kalamata olives
hericot vert, steamed, enough for two
anchovies (optional)

Prepare all ingredients and set aside while you prepare the dressing, cilantro sauce, and tuna steaks.

Lemon Salad Dressing
I like this salad dressing from cooks.com / serves 6

1/4 c. sugar
Juice of 1 lg. lemon (3 scant tbsp.)
1 egg yolk
6 tbsp. vegetable oil

Place sugar in medium bowl. Add lemon juice and whisk until most of sugar is dissolved. Add yolk and whisk until sugar is completely dissolved. Add oil 1 tablespoon at a time, whisking constantly until dressing is thick and creamy. Cover and refrigerate. To serve, re-whisk dressing, if necessary. Pour over salad and toss gently.

Cilantro Sauce
Go to the link above for the cilantro sauce recipe. Instead of using a garlic infused dressing, I preferred to add garlic to this delicious sauce. Also, as you will see, the original recipe prefers that sauce is blended until creamy. I preferred small garlic pieces for this version. You can reduce the recipe in half or use the left over sauce for sandwiches or dinner tomorrow night.

Seared Tuna
2 tuna steaks, the best grade you can find, about 1 inch thick
2 tbsp olive oil
salt and pepper to taste
2 tbsp balsamic vinegar
1 lemon

Add olive oil to cast iron skillet, over medium high flame. Salt and pepper each steak. Place fish in skillet; add a sqeeze of fresh lemon juice over fish. Cook 3 minutes on one side, turn over and add balsamic vinegar. Cook for 2-3 minutes on this side, or until medium-rare or desired degree of doneness. Remove tuna from the skillet and heat immediately.

Plating the Dish

Place a handful of mixed greens each plate. Arrange the string beans, tomatoes, olives, potatoes and sliced boiled eggs on the plate. Drizzle with salad dressing. The various colors of these ingredients make for a visually beautiful presentation. Top the salad with a grilled Tuna steak and a stream of the garlic cilantro sauce.  Add anchovies (optional).

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Another saporous recipe sent to SeductionMeals.com by Stefan in NYC: Fig 'n Frisee Four-Play Salad

"I know what all of you are thinking. Friggin' easy, right? Fore-play, right?  Well, it is easy, and this four-play will certainly prime your appetite for the other fore-play. Let's start out with our four-play: sweet, citric, crunchy, and crumbly. The sweetness is derived from figs and sun-dried tomatoes, both originating from the Mediterranean (birthplace of sensuality) and the Garden of Eden (we all know what the fig leaf was used for).  Lemon is next giving the salad and our taste buds subtle surprise (remember a little surprise goes a long way).  Next is texture; the crispness of the frisee and spinach (both must be fresh and chilled) along with the tender pine nuts imparts the crunchy, and the cheese and smoked fish imparts the crumbly. When the two textures, combined with sweetness and citric come together in your mouth....oh, behave!"


Fig 'n Frisee Four-Play Salad
Serves Two: Use large salad bowls

1 bunch of baby spinach leaves (1/2 bag)

1/2 head of frisee

1/4 cup of smoked peppered fish (bluefish or mackerel), coarsely flaked. If peppered can't be found, plain smoked is fine.

1/4 cup Papillon Roquefort cheese (or your favorite blue cheese), coarsely crumbled

5 figs, quartered

8 very fine julienned lemon peels

4 sun-dried tomatoes, finely julienned

2 tbsp pine nuts

8 - 12 pitted olives, green and black

1/4 cup extra virgin olive oil

2 tbsp balsamic vinegar

salt and coarsely ground pepper to taste


Salad Preperation

Coarsely tear the spinach leaves along with the frisee and soak in a salad spinner with iced water(a half dozen ice cubes should do the trick). Set aside.  Next, crumble the smoked peppered fish (skin removed) by hand keeping the pieces small bite size.  Set aside. Ditto the Roguefort cheese, keeping the pieces even smaller. Roguefort has a strong pungent taste, so you don't want to overwhelm your taste buds with pieces too large).  Set aside. 

Quarter the figs (slice length-wise once, turn keeping the fig together, and slice again); juliennethe lemon peels into very slender slivers, about 1 to 1 1/2 inch long.  Ditto the sun-dried tomatoes, thicker slivers, about the same length as the lemon peel.  Slice half the green and black olives width-wise, making nickel-size rings.  Set everything aside. 

Combine the olive oil, balsamic vinegar, salt and pepper, mix and set aside.

Drain the spinach and frisee making sure all ice has melted.  Spin to remove all water.  Spin again for the last drops.  At this point, I like to put the spinach and frisee and the Roguefort cheese, separate of course, in the refrigerator for about 20 minutes to get it thoroughly chilled and make sure the cheese stays crumbly. 

While you're waiting, pour your guest and yourself a wonderful white wine, full bodied, and have an enchanting discussion on Mediterranean culture (skip Aristotle and gently go to olive trees and sensuality and, uh, you know what I mean!). Pour yourselves another glass of wine (next try Brigitte Bardot, "And God Created Woman", or "Zorba the Greek", Anthony Quinn, quote, "God is very understanding, but there is one thing he will never forgive!  When a woman calls a man to her bed and he will not go!  This I know, because a very wise old Turk once told me.").

Plating the Dish

Remove the spinach and frisee and Roguefort cheese from the refrigerator. Use two large plates or large shallow soup bowls and arrange the greens so as not to overflow the sides. Sprinkle over the greens two tablespoons of the oil/vinegar mixture.  Next, sprinkle on top the smoked fish and Roguefort cheese, the whole green and black olives, evenly arrange the figs on top, add the sun-dried tomatoes and pine nuts. 

Garnish with julienned lemon peels and sliced green and black olives on top.  It should look quite mesmerizing with all the different colors and shapes popping through. Sprinkle with two more tablespoons of oil/vinegar mixture on each plate.  A little fresh cracked pepper on top and Voila!  Enjoy!

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It's time to welcome the coming of Spring with lighter fare, and this salad is a great start.   Serve this tempting arugula salad, mixed with oranges and feta, as a side dish to a simple grilled rib eye steak or grilled swordfish, or plate up a large salad bowl and served on its own. You can add kalamata olives to add another dimension of flavor.

Ingredients
2 cara cara oranges
2 blood oranges
1/2 cup crumbled feta cheese
2 cups total of mixed greens, frisee, and baby arugula, trimmed
cracked fresh pepper (use a pepper mill)
1/2 cup extra virgin olive oil
Note: The feta cheese can be salty, so taste before adding salt

preparation
Peel oranges, and carefully remove all skin and pith--the white substance between the peel of an orange and the fruit itself. Cut each orange crosswise into 6 slices.

Trim the stems from the arugula and thoroughly clean to remove sand/grit. Place in a large bowl and toss with salad dressing.

plating the dish
Add the mixed greens in a mound in the center of a plate. Arrange the orange slices nicely on top. Sprinkle with crumbled feta, and add kalamata olives if you desire.  Drizzle olive oil over the entire salad. Add salt and pepper to taste.

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For your Seduction Meal arsenal, it's a good idea to learn a few simple yet flavorful dishes that you can serve up for a refreshing "quickie" or as a side to a main dish. A simple Greek salad, this recipe is from the cookbook New Greek Cuisine from Jim Botsacos, the Chef of Molyvos Restaurant in NYC. Jim brings the vegetables from his garden to the table and prepares this dish with room temperature ingredients to maximize all flavors. Botsacos explains that in Greece greens are often not added to summer salads, except for perhaps a Romaine salad.

For a full meal, try serving this salad with Grilled Lamb Chops with roasted tomatoes, and end the night with this delightful dessert--panna cotta with balsamic flavored strawberries.


Ingredients

3 beefsteak tomatoes
1 hothouse cucumber, seeded (I like my seeds), scored and quartered lengthwise, and cut crosswise 1/4 inch thick
1 small red onion
20 kalamata olives, pitted, and thinly sliced (I prefer mine left whole)
1 cup diced feta cheese
1 Tbsp well-drained capers
Red Wine Vinaigrette (recipe follows)
1 tsp dried Greek oregano
Coarse salt and freshly ground pepper
2 cups shredded romaine lettuce  (if you like)

Red Wine Vinaigrette
makes about 3/4 cup

1/4 cup red wine vinegar
1 garlic clove, peeled and smashed
1 tsp dried Greek oregano
1/2 cup extra virgin olive oil
Coarse salt and ground pepper to taste

Combine the vinegar with the garlic and the oregano in a small mixing bowl. Add the oil and using a wire whisk, beat constantly until the mixture is emulsified. Season with salt and pepper to taste. Set aside until ready to use.

Preparing the Salad.
Core the tomatoes. Cut each tomato in half crosswise, then cut each half into 5 pieces.Place the pieces in a mixing bowl. Add the cucumber.

Cut the onion in half lengthwise and then slice each half lengthwise into thin julienne. Add the onion to the bowl.

Add the olives, cheese and capers. Take the red wine vinaigrette and briefly whisk ingredients . Add the vinaigrette and toss to coat. Taste and season with oregano and salt and pepper to taste.

Plating the Dish
Place an equal portion of the lettuce (if you choose to add this ingredient) on a salad plate or bowl. Top with equal portion of the tomato salad/mixture. Sprinkle lightly with oregano and serve immediately.

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For a truly seductive, lighter pasta meal try Linguine alle vongole; an Italian dish made with fresh clams, parsley, garlic, white wine and butter. To start, serve up a simple salad like the radicchio salad with thinly sliced parmesean cheese slices.. Next serve up this great linguine dish with a bottle of chilled white wine and hot crusty bread and the night is yours.




Salad
1/4 cup extra olive oil
4 Tbsp balsamic vinegar
salt and pepper to taste
Medium size head of radicchio lettuce
Fresh Parmesean cheese, long thin slices

Tear the radicchio in separate leaves. Place in a salad spinner filled with ice cold water--add some ice cubes if your water isn't ice cold. Let stand for a 5-10 minutes. Drain. Set aside. Whisk together the olive oil and vinegar.

Plate the Dish
Place the salad on each plate.  Using a cheese slicer to get very thin slices, carve long thin slices from the brick of cheese. Arrange slices over the lettuce. Drizzle with salad dressing, salt and pepper to taste and serve.

Linguine alle Vongole
serves 4

4 Tbsp olive oil
1lb fresh minced clams
12 oz clam juice
2 dozen cockles
1 1/2 little neck clams
1 head of garlic, finely chopped
1 medium white onion, finely chopped
1 cup white wine
1/2 stick sweet butter
1 Tbsp finely chopped red jalapeno
2 Tbsp finely chopped parsley
1 box linguine
Salt and Pepper to taste

Preparation
Simmer the onions and garlic in olive oil in a skillet over low heat (you do not want to brown them, only soften). When soft, add minced clams. Continue to cook over low heat for about 20 minutes. Add remaining liquid (wine and clam juice), turn heat up to medium, cooking until liquid just begins to boil, about 10 minutes. Remove from heat and cover.

Cook pasta as per directions being sure to remove when al dente. Strain the pasta and place in a large bowl, add 1/2 stick of butter and toss. Salt and pepper to taste.

Steam cockles and little necks  clams until shells just open. Remove from heat, set aside

Plating the dish
Heat up the minced clam juice. Place linguine in large serving bowl. Arrange littlenecks and cockles over the pasta and add minced clam mixture over the pasta and make sure its hot. Sprinkle red jalapeno (to taste), salt and pepper to taste, and garnish with the minced parsley.. Serve with your favorite wine, and toss the pasta at the table for maximum effect.

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The culinary and mythological virtues of pomegranates have been extolled in art and literature since the time of the Ancient Greeks. Clearly, this exotic fruit has withstood the test of time for a reason. Famed for its lively color and refreshing juice, pomegranates add beauty and flavor to appetizers, entrees, desserts and beverages.There are many wonderful recipes using pomegranates that are worthy of a Seduction Meal. Try a few before deciding upon your favorite as there is surely one that will add sparkle and a boost of love to your romantic soiree.

Pomegranate Cocktails



Featured are three cocktails using  PAMA liquor: The Blushing Lady, Pama Passion, and Champagne Dreams.

The Blushing Lady

1 oz. PAMA Pomegranate Liqueur
2 oz. Vodka
1 oz. Pink Grapefruit Juice
Lemon Wedge
Course sugar, for garnish

Rub a wedge of lemon around the rim of a martini glass and dip the glass into a plate of coarse sugar. Set it aside. Pour the remaining ingredients into a cocktail shaker with ice. Shake and strain into the garnished martini glass.

Go to the bottom of this post for the other two recipes. 

Halibut Rolled with Pomegranate Stuffing
recipe from the Pomegranate Council -- serves 4


1 large or 2 pounds firm-fleshed, 1/2 inch thick halibut
1 teaspoon salt
1/3 cup olive oil or butter
1 onion, peeled and thinly sliced
3 garlic cloves, peeled and crushed
1/4 teaspoon freshly ground black pepper
1/4 cup chopped walnuts
1 cup pomegranate juice or 3 tablespoons pomegranate paste
1 tablespoon slivered candied orange peel
2 tablespoon fresh lime juice
1/4 teaspoon ground saffron, dissolved in 2 tablespoons of hot water
2 tablespoons chopped walnuts
2 tablespoons pomegranate seeds

Rinse fish in cold water. Pat dry with paper towel and rub both sides with 1 teaspoon salt. Heat 1/4 cup oil in a large frying pan and brown onion and garlic. Add all ingredients except the saffron water and lime juice and cook for 3 minutes. Mix well and remove stuffing from heat.

Preheat oven to 400 degrees. Lay fish out on the baking dish. Place a layer of stuffing on one end of the fish about 1 inch long and gently roll from the stuffing end and pin closed if necessary. Pour the saffron water, the rest of the oil, and the lime juice over the fish. Place in the oven and bake 10-15 minutes (until the fish flakes easily with a fork), basting from time to time.

Arrange the fish on a serving platter. Pour the sauce from the baking dish over the fish and garnish with walnuts and pomegranate seeds.

Pomegranate and Papaya Salad with Ginger Dressing
recipe from the Pomegranate Council -- serves 6



Pomegranate seeds add lively color, flavor and crunch to this ginger-spiked salad.

1 medium pomegranate
2 tablespoons lemon juice
1/2 tablespoon white wine vinegar
1 clove garlic, chopped finely
1 teaspoon freshly grated ginger or a generous 1/4 teaspoon
powdered
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup olive oil
2 heads endive, separated into leaves
3 quarts baby lettuce or other torn lettuce leaves
1 medium papaya, peeled, seeded and cut into 1/2-inch cubes
2 tablespoons thinly sliced green part of green onion

Separate seeds from skin and pulp of pomegranate (you should have about 3/4 cup seeds); reserve. To make dressing, mix lemon juice and next 6 ingredients; whisk in oil. Reserve. On a large serving platter, arrange endive leaves like spokes with tips pointing out. Toss papaya with 1 tablespoon dressing; reserve. Toss lettuce with remaining dressing; mound over endive leaves. Top with reserved papaya; sprinkle with pomegranate seeds, then with green onion.

For a main dish--try adding a mound of crab or lobster salad in the center.

PAMA Cocktails

CHAMPAGNE DREAMS
1 ounce Pama
1 ounce Cointreau
1 ounce Fresh orange juice
3 ounces Champagne or sparkling wine

Assemble the first three ingredients in a cocktail glass with ice. Slowly pour in the Champagne while stirring very gently to retain the bubbles and chill the mixture. Strain into a Champagne flute and garnish with an orange zest.

PAMA PASSION
1 1/2 oz. PAMA Pomegranate Liqueur
¾ oz. Peach Schnapps
Orange Juice and Lemon Lime Soda
Splash Grenadine
Garnish with a lime

Jenn, from Leftover Queen has a delicious recipe for Pistachio Pomegranate Chicken. Visit her blog to review this recipe (and great photo), and much more--there are some really tasty romantic meals on her blog!

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As part of your culinary seduction quest, you will be happy to know Arugula (also known as rocket) has a long history of being referred to as an Aphrodisiac dating back to the ancient Romans and Egyptians.

Arugula has a peppery, somewhat bitter taste. It is typically sold with its roots attached and tends to have dirt/grit on the leaves so it needs a good cleaning. When buying arugula, look for bright green leaves that are not wilting. Baby arugula leaves are preferred for salads, while mature arugula leaves are larger, darker green and spicier. The thinner the leaves the better the taste.

In this salad, the arugula is enhanced by the flavors of freshly squeezed lemon juice, sun-dried tomatoes, and parmesan cheese. This is a light, refreshing salad that is easy to prepare and can be serve with any meat, seafood or pasta dish; or simply eaten alone.

 
Arugula Salad with Lemon Coriander Dressing

1 small bunch of arugula, enough for two, leaves only.

juice of 1/2 lemon

4 tbsp olive oil

1 tsp coriander powder

4 sun-dried tomatoes, finely chopped

fresh parmesan cheese, 8-10 thinly shaved slices

salt and pepper to taste

Thoroughly wash and dry the arugula. Place dry leaves on serving plates. Set aside.

For the dressing: Mix together the olive oil, coriander powder, sun-dried tomatoes and lemon juice. Add a dash of salt and pepper. Stir or whisk until well blended. Set aside for 10-15 minutes to allow the sun-dried tomatoes to absorb the dressing.  Pour the dressing over the arugula salad, add the parmesan slices, salt and pepper to taste. Pour a glass of wine, get some sexy tunes going, light the candles and dig in.

I recently discovered a very cool food blog and on it this beautifully shot and wonderful recipe for Arugula Salad with Figs. The blog is called Big City Small Kitchen. Great name and very cool blog--check it out and bookmark that recipe.  

 

 

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Whenever you can--always buy FRESH. August and September are THE months to experience the true flavor of tomatoes and this salad is the perfect end-of-the summer treat. I am a big fan of Bon Appetit Magazine. A few years ago I discovered this recipe in the magazine and have been serving it up ever since--never without praise. I make it with or without the garlic toasted bread and I typically serve it with a grilled rib eye steak. (See next week's Grilled Rib Eye Recipe). You can find the original tomato salad recipe at Epicurous.com).

Tomato Blue Cheese Salad
1/3 cup extra-virgin olive oil
1 cup grape tomatoes or halved cherry or pear tomatoes
1/2 cup chopped green onions

10 medium heirloom tomatoes of assorted colors, cored, thinly sliced
1 small red onion, sliced paper-thin
3 celery stalks, sliced thin on diagonal
1 1/2 cups coarsely crumbled blue cheese

Combine 1/3 cup oil, cherry or grape tomatoes, and green onions in medium bowl; toss to coat. Season with salt and pepper. Overlap tomato slices in concentric circles on platter, alternating colors. Scatter onion and celery slices over tomatoes. Sprinkle with salt and pepper. Spoon tomato and green onion mixture over. Sprinkle with crumbled cheese.

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