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Meatless Friday: Pomegranate tilapia salad with French vinaigrette

By Tricia on June 25, 2011 in Meatless Friday, Recipes

As promised here is the pomegranate salad. This is a really nice salad visually as well as yummy with lots of tangy and saltiness going on.

Here’s what you’ll need:

Spring mix of greens or lettuce chopped
Arils from one pomegranate
Pumpkin or sunflower seeds
2-3 fillets of tilapia (you could easily substitute any white fish here)
2 tbsp butter
olive oil

French Vinaigrette
1 tsp soy sauce
2 tbsp red wine vinegar
1/2 a shallot chopped
1/2 tsp dijon mustard
5 tbsp olive oil
sprig of fresh thyme, stem removed
salt and pepper

Season the tilapia fillets with salt and pepper, melt butter and put some olive oil in a frying pan. Saute the fillets turning each once until it has a nice golden crust and is done. Do not over cook fish. Cut it up into small pieces and put aside. Once you take the fish out of the pan, add the pumpkin or sunflower seeds and quickly saute them or leave them raw.

In a blender add all the ingredients for the French vinaigrette and process until smooth.

In a bowl add the spring greens or lettuce and toss with the vinaigrette. Add the fish, pumpkin seeds and pomegranate arils (seeds).

I served it with delicious zucchini fritters (yum, anybody want the recipe?, let me know!) and baked potatoes. Happy Friday everyone.

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Raw and Wonderful Wednesday: Raw zucchini pasta and tomato sauce

By Tricia on June 22, 2011 in Raw and Wonderful Wednesday, Recipes

Starting a new thread for Wednesday (not every wednesday). I try to eat at least half of my meals raw. Raw food is easier on our bodies and have much more vitamins and nutrition in them than their cooked counterparts. That being said, most of the foods that I love are cooked so I try to fit in half of my food in a raw state. Sounds scary huh? Well its really alot easier than it sounds. More fruits and veggies and if you want to go nuts with it there are so many great blogs dedicated to eating raw but here is my childrens absolute favorite food and it is raw. Local zucchinis were at market this last week so here ya go:

What you’ll need:

1 zucchini per adult or every 2 children

5-6 roma tomatoes

3-4 cloves of garlic
2 scallions of half a small onion
1/2 cup sunflower seeds (almonds or some other type of nut would work too but try to soak them in water for a few hours first)
couple of basil and oregano leaves or a 1/2 tsp each dried
1/4 cup good olive oil
splash of red wine vinegar
salt to taste, I do not measure but add about two nice size pinches you might like more or less

with a vegetable peeler, peel ribbons of zucchini going around the zukes

until you reach the core where the seeds are, save these cores for the next step

rough chop your tomatoes, the left over core of the zucchini, herbs and either mince or chop the garlic as small as you can

now throw your tomotoes, onion, garlic and zukes into a food processor, add the olive oil, herbs, vinegar and salt and blend until it reaches the consistency that you like either chunky or smooth