Warm Octopus, Beans and Fennel Salad

 

Octopus has a unique texture, much “meatier” than that of its’ relative the squid. It requires a longer blanching and cooking time, which is why I don’t often use it.
However, as I’ve read somewhere that when it is blanched, cut into smaller pieces, frozen and thawed, it requires much shorter cooking time – I’ve decided to give this option a try.

Pan-Grilled Mahi Mahi with Marinated Pepper Salad

 

Keeping a couple of marinated salads in the fridge, makes it very easy top come up with a tasty and quick dish anytime.

Pasta Salad With Broccoli and Feta Cheese

Finding a new, at least for me, type of pasta, was a good enough reason to think about making pasta salad, which I haven’t made much during the extra hot days of summer.

This type of pasta, called “Mafalda” looks like a mini version of the larger lasagna pasta sheets, with their crinkly edges. I thought this unique shape could work well in a salad.

Calamari Salad with Lime, Cilantro and Jalapeno

Calamari salad with parsley and lemon (click HERE for the recipe), is a favorite summer dish, that I like to serve on a hot summer day.

Summer Salad with Greens, Crispy Vegetables, Fruits and Halloumi Cheese

Halloumi cheese is one of the rare cheeses, that can be fried, or grilled, and still keep its shape, while obtaining a wonderful new flavor and color. It is one of my favorite cheeses to use as an addition to salads.

Spring Salad with Maple Mustard Vinaigrette

With the weather starting to warm up, and fresh produce is easier to find, preparing salads is so much more enjoyable. The following salad is one example of that.

Sephardic Eggplant and Tomato Relish

The following tasty eggplant-tomato relish, or side dish – called “alburnia” in Ladino – comes from the Sephardic cuisine, which I’ve mentioned here quite a few times.

High Protein Israeli Couscous Salad with Asparagus and Cherry tomatoes

Israeli couscous is actually a type of toasted pasta, and can be used in different ways, besides the most obvious one, which is to serve it as a starchy side dish. In the following recipe, I’ve used it as a base for a high protein colorful salad. The protein in the salad comes from the mix of tofu, chickpeas and Lupini beans. This combination of legumes and grain is highly nutritious, yet fairly light, compared to other proteins.

Turkey, Mushroom Duxelles and Chestnut Meatloaf

Thanksgiving is around the corner, and I was set on making a turkey meatloaf that can be served instead, or along with, the traditional roasted whole turkey.

Cannellini beans, Tuna and Pasta Salad

The tasty pairing of tuna and beans in a salad is known in the Italian kitchen, and it is one of my favorites. As I’m also a fan of tuna-pasta salad, I’ve decided to combine both, as you can see in the following version.

Chicken Salad with Grapes, Tarragon, Mint and Walnuts

Chicken salad is a great dish for buffet-style relaxed entertaining. It can be prepared ahead of time, and tastes even better after chilling. It is easy to serve, and it pairs well with different dishes and salads.