Left-over Salmon Salad

Last night's salmon, tuna, greens, lime/olive oil dressing

Walnut x 2

Ingredients:

• chicken thighs x 2 skinned
  
• crimini mushrooms x 5 sliced
  
• red onion x 1/4 sliced
• kalamata olives x 4 finely chopped
  
• goat cheese
• walnut
• mixed greens
• ciabatta bun
  
• lime, cilantro, olive oil, butter
• dijan mustard, salt, pepper

marinate the chicken in lime, olive oil, cilantro, salt and pepper for a few hours. Cook the chicken in 300°F oven for 20 minutes. Let it rest and cut into small pieces. Saute the mushroom and onion in butter or olive oil until cooked. Assemble the sandwich with chicken, mushroom, onion, goat cheese, walnut, dijan mustard and greens.
Salad: mixed greens, walnut, lime, dijan, olive oil, salt and pepper

Stuffed Chicken Breast with Avocado Salad

Ingredients:

• Chicken breast x 1
• Pancetta x 4 slices
• Asparagus x 2 or 3 spears
  
• Goat cheese
• Avocado x 1
  
• Lime x 1
• Cilantro
• Salt, peppercorn , butter
  

Butterfly and pound a chicken breast (between 2 sheets of plastic wrap) until you get an even thickness. Put aside. Fry asparagus in butter until almost cooked. Stuff the chicken with asparagus, goat cheese, lime zest and peppercorn. Roll the chicken and wrap the outside with pancetta and tighten with cooking twine. In the same pan, on medium high heat, fry each side until a bit crispy (3 minutes). Put in the oven - 350°F - for 10 to 15 minutes. Let it rest for 5 minutes. Cut and serve with avocado herb salad.
Avocado herb salad: peeled and sliced avocado, chopped cilantro, salt, pepper, lime, avocado oil. Try to make it a bit acidic. This cuts through the richness of the dish.

Grilled chicken + potato and bean salad

Boil the mini red potatoes, starting with cold salted water. Cook until fork tender (not too tender). Once cooked, halve the potatoes and season with salt and pepper while still hot. Let the potatoes cool down. Steam the green beans for 5-7 minutes. Once done, shock them in iced water. Make the dressing: 3 tbsp of dijon mustered, 2 tbsp of olive oil, 1 tbsp of lemon juice, salt and pepper. When beans and potatoes have cooled a bit, toss them together with dressing.

Marinate the chicken breast in olive oil, lemon, salt, pepper and cilantro. Fry in some olive oil, 3 minutes each side. Add a nub of butter and baste the top of the breast a bit. Roast in the preheated oven for 11-13 minutes. Take out of the oven and let it rest.

Grilled cheese and salad

very simple: butter, gouda cheese, walnut multigrain bread and a side salad

Butternut Squash Soup + Salad

Butternut squash 1
Sage 1 bunch
onion 1/2
garlic 2 cloves
celery 3 stalks
carrot 2
butter 1 tbsp
vegetable stock 1/5 liter

peel and chop the squash in 1 inch cubes. dress them with olive oil, chopped sage, salt and pepper. roast in 300 for 20 minutes. Meanwhile fry some sage leaves in olive oil (30 seconds for each leaf) until crispy. Let the sage chips sit on a paper towel. Then saute the onion, garlic, celery, carrot and butter in the same pot for 5 minutes. Add the squash and vegetable stock to the mix. Bring to boil and let sit for 5 minutes. Blend until smooth. let sit until you are ready to serve. Garnish with a couple of sage chips. Serve with freshly toasted croutons and a nice salad!

Beans beans and beans

black beans, string beans, tofu, bean sprouts, brown rice
dressing: rice vinegar, sesame seed oil, garlic, ginger, chili flakes, soya sauce, sesame seed, pepper

Warm Caramelized Onion/Chickpea Coleslaw

• red onion 1/2 medium, sliced thin
• chickpea 1/2 can
• green cabbage 1/3 medium, sliced thin
• carrot 1 to 2, grated
• lemon 1, juice and zest
• cumin 1/2 tsp
• salt, pepper, olive oil

Caramelize the onion (with salt/pepper/olive oil) in a sauteing pan on low heat until soft and sweet. Add chickpea, half of the lemon juice, cumin and mix until the mixture is warm. In a bowl mix the cabbage and carrot. Add lemon zest, the rest of the juice, olive oil, salt and pepper. Serve in individual bowls and top with the warm mixture.