Salmon Salad

I have to say that Salmon is one of my favorite dishes. I was telling my boyfriend how I wanted to make some recipes that would be perfect for tailgating for Football (American Football) Season. This recipe is by Barefoot Contessa. I will have to say that the recipe takes a long time if you  cook the salmon yourself, which is what I did (you're looking at about 3 and a half hours because you have to cook, cool, and chill the salmon).  However, it is completely worth the wait. The best part is there is no mayo in this recipe, so it's really healthy.  You can eat it either on top of a salad or make it more of a gourmet sandwich using baguette bread or a nice roll.

How to cook the Salmon: 

I baked the salmon, which I coated in Extra Virgin Olive Oil and topped with sea salt and ground black pepper, in the oven at 400 °F  for 35 mins. I let it cool for 30 minutes before I cut it up into chunks (removing any skin and bones) and placed it into a large mixing bowl, which I refrigerated for an hour. 

Ingredients:

2 pounds of salmon, chilled

1 cup small- diced celery (3 stalks)

1/2 cup small- diced red onion (1 small red onion)

2 tablespoons minced fresh dill

2 tablespoons capers, drained

2 tablespoons raspberry vinegar

2 tablespoons good olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Materials:

Large mixing Bowl

Tablespoons/teaspoons

Measuring Cup

Large Wooden spoon to mix everything together

Cutting board

Serrated knife

Sharp Knife

Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste.  Mix well and serve cold or at room temperature. 

Shopping at Your Local Farmers Market

Why should you shop at a local Farmers Market? Simply because you can get fresh, local produce (most of which is organic) for a reasonable price. Organic is good for you because the fruits and veggies aren't sprayed with a ton of chemicals as opposed to regular produce. You may be charged more, but I always notice that the taste tends to be better.

Here are some shopping tips to take into consideration:

1) Don't leave the house without CASH. 90% of all vendors will only accept cash. I usually bring about $50.00 in cash which is more than plenty of money to buy what I want. The Farmers Market I go to also sells food from local dive-ins, coffee houses, wood-fired pizza, and more in the Atlanta area.

2) Always bring a canvas bag or a bag that is reinforced at the bottom. I brought one of those reusable grocery bags to the market today, and it ripped at the bottom because all of my produce weighed it down. I wish I had brought a bag that was strong and reinforced with support at the bottom of the bag.

3) When you arrive at the market, the first thing you want to do is check out all of the vendors before you buy something. I know in the past, I never used to do this until I realized that some vendors sold produce that looked better than others. Trust me, you'll regret it if you don't.

4) Some Farmers Markets will have Cheese, Honey, Pickles, Charcuterie, and Bakery vendors. I would definitely check them out if yours has them. The Farmers Market I go to in Grant Park in Atlanta, GA has all of these. I have bought some great things from these vendors. Georgia Honey was my favorite. The old wives tale is a spoonful of local honey a day will help you build immunity against allergies in the area. The markets that will generally offer options other than produce are usually community run as opposed to city or state run.

5) My motto: buy local, fresh, and organic. Always buy LOCAL (or REGIONAL). Not only are you supporting the farmers in your community, but you are getting the crops that grow best in your area. I took a course in Horticulture, and I learned that it is benefit to buy local produce because the crops are usually fresher when they reach your grocery store. Every May (for the past 2 years), I have gone strawberry picking at local farms that offer U-pick Strawberries. Not only were they the best Strawberries I've EVER eaten, but also the freshest.

6) Always ask if it's organic. Like I've previously mentioned,  not only does it the taste better, but it's better for you. A lot of vendors will have signs up about what produce is organic, so you don't have to ask.

Mediterranean Vegetables

Feel like making a dish that's healthy and seasonal? I know that's what I've been craving lately. I made this recipe up one night because I was craving a dish with a lot of flavor that was composed of Summer vegetables. It goes really well with chicken, especially chicken topped with goat cheese or feta, which compliments this Mediterranean Vegetable recipe.  See last recipe on Cranberry, Feta, and Strawberry Chicken. 


Ingredients:
1 red pepper diced
2 zucchinis chopped into medallions
2 medium sized squash chopped into medallions
3 tablespoons Extra Virgin Olive Oil 
Balsamic Vinegar (enough to coat veggies)
Pepper

Materials:
Deep Frying Pan 

1. Sauté red pepper, zucchini, and squash in Extra Virgin Olive Olive on medium heat. 
2. Heavily Pepper vegetables front and back. 
3. Frequently stir Vegetables on Medium heat for 5-7 mins
4. Swirl Balsamic Vinegar around the pan one time. You want to have enough to lightly coat the vegetables. However, you don't want to have a lot of excess liquid in the pan (if you pour too much on accident, pour out excess.) 
5. Heavily pepper the vegetables 1-2 more times.
6. Cook for 7-10 more mins or until the vegetables soften, stirring frequently.
7. Drain any excess liquid. Put in serving dish and enjoy.