14 August 2016: Friends, the summer got away with me with much traveling for work and family so I am now back to posting new recipe creations and hope that you find some items you want to try. I was very pleased with the chopped kale salad not only for its apparent healthy ingredients but also for the colorful appearance it made. With the cod being so fast to prepare, you can have dinner on the table in minutes! Bon Appetit! Best, Donna:
Donna’s Presto Pesto Cod
Ingredients:
2 pounds cod fillet
Salt and pepper to taste
1/2 cup prepared basil pesto sauce
1/2 cup Parmesan cheese, shredded
2 Tablespoons pine nuts
Method:
Preheat oven to 400 degrees F. Line a large cookie sheet with foil and spray with cooking oil. Top with fillet and season with salt and pepper. Evenly spread the pesto on top of the fish. Add the cheese and then sprinkle the pine nuts on top so they will lightly brown. Bake for 15 minutes. Remove from oven and serve immediately.
Serves 4.
Donna’s Chopped Kale, Quinoa & Fig Salad
Ingredients:
8 cups (12 ounce package) Kale greens, washed and chopped (by hand or about 10 pulses in food processor)
3 cups cooked quinoa (red, white or a mixture), cooled to room temperature
1 pound fresh figs, chopped
1 sweet onion, chopped
1/2 cup dried cranberries
1/2 cup pecans, chopped
Salt and pepper to taste
1/2 cup Gorgonzola or other blue cheese
1/4 cup Parmesan cheese, shredded
Marzetti’s Simply Dressed Lemon Vinaigrette or homemade version
Method:
Mix together all ingredients except cheeses and dressing to be added just before tossing and serving.
Serves 6 - 8.
Copyright 2016.
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