June Recipes

Cherry Tomato and Feta Sauté

1 pound cherry or grape tomatoes
2 tablespoons minced shallots or green onions
1 clove garlic, minced
1 tablespoon olive oil
1/4 cup crumbled feta cheese
2 tablespoons fresh, chopped mint

In medium skillet over medium heat, cook cherry tomatoes, shallots and garlic in olive oil, or until skins are beginning to burst, stirring occasionally. Remove pan from heat and transfer to bowl. Sprinkle with crumbled feta cheese and mint; toss well to coat. Season with salt and pepper. Serves 4.

Lemon-Herb Roasted Potatoes

1 & 1/2 pounds of red potatoes, washed and diced in 1/2 inch cubes
half of a fresh lemon
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon dried oregano
In skillet, cook potatoes in oil 6 to 8 minutes until golden in color. Stir in garlic and oregano. Season with cracked black pepper. Squeeze lemon half evenly over the potatoes. Serves 4.

Con Melone [ Melon Salad ]

Peel and slice melon into wedges and wrap with thin slices of deli ham. Serve the melon wedges on top of shredded mixed greens. Shred some sharp, white cheddar cheese on top of the salad and add a sprinkle of fresh parsley. Drizzle with a bit of honey. Chill 15 minutes and serve.

Baked Orange Salmon

Preheat oven to 400 degrees.

Create a marinade by combining 1 tablespoon olive oil, 1/2 cup orange juice, zest of a large orange, 1/2 teaspoon white pepper and 1/2 teaspoon dill seed or fresh chopped dill. Add all these ingredients to a shallow glass dish, stir to blend. Add two 5 ounce salmon fillets to the marinade and allow to stand for 30 minutes. Discard the marinade. You can either bake the fillets on a foil-lined baking sheet for 15 minutes, or grill over medium coals for about 6 minutes on each side. I grill mine, and wrap the fillets in foil packets. It holds in moisture and the salmon is cooked to perfection inside the foil.

 

Blessed be, sweet ones.

~Meadow Walker

Image courtesy of community.epicurious.com