Life has been a bit of a tornado lately. It was so nice to sit down to a normal meal last night and have time to blog about it today! Looking at the pictures has me craving the same meal again tonight! Alas, tonight is a take-out night [heavy sigh].
The carrots I used for this meal were new to me, I'd never seen rainbow colored carrots before. I LOVE purusing the produce aisles at Whole Foods - It's like visiting an art gallery only you can touch things! The first time I walked through their cheese section my eyes welled up with tears.
These recipes are quick, easy and go together beautifully - the textures and flavors of each dish complimented each other well. If you can't find rainbow carrots or colored couscous, just substitue regular for both items - won't be as colorful but will still be tasty!
1 large sword fish steak, halved
Bottled Italian Salad Dressing
Place fish into a resealable baggie and pour in enough Italain dressing to cover fish. Refrigerate for 2 to 4 hours.
Drain fish and pat dry. Sprinkle steaks with salt and fresh ground pepper. (I used a fresh ground Mediteranean Sea Salt and Garlic Blend with my cracked pepper)
Drizzle steaks with EVOO and place on pre-heated Panini press set to grill setting. Grill steaks for 3 minutes, then give steaks a quarter turn and grill for another 2 to 3 minutes.
1 c. chicken broth
1 c. Sundried tomato-Spinach-Durum wheat Couscous Blend
2 T. butter, divided
1 T. minced shallot
1 T. chopped parsley
Healthy pinch of salt
1T. EVOO
1 ounce shelled pumpkin seeds
In small sauce pan over medium heat, melt 1 T. butter. Add minced shallots and sauté for 2 to 3 minutes. Add broth and salt and bring to a boil. Stir in couscous, parsley and pumpkin seeds. Drizzle with olive oil and put 1 T. pat of butter on top - cover and remove from heat.
Parsleyed Rainbow Carrots
1 bunch organic rainbow carrots
1 T. butter
1 T. EVOO
1 T. chopped parsley
1 T. balsamic vinegar
Salt and Pepper to taste
Wash carrots and cut tops, leaving approximately 1/2 inch of greens. Place carrots in a skillet and cover with water. Bring to a rolling boil and boil 2 minutes. Drain carrots and plunge them into an ice bath. Let cool 2 to 3 minutes. Drain carrots and return to skillet. Add 1 T. each butter and olive oil. Salt and pepper to taste. Sauté, stirring occasionally, over med-low heat for 4 to 6 minutes. Add 1 T. balsamic vinegar and continue to sauté for another 3 to 4 minutes. Add chopped parsley just prior to serving.
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I will be traveling over the next few weeks and am looking forward to sharing my food adventures with you while away.Ciao for Now!
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