Mukimame, Peas and Two Beans Salad

MayaOryan-PeasMukimameSaladIt’s really sad to see august, my favourite month of the year, ending and kiss the summer good bye.

My family and I spent amazing time this summer, we had my brother visiting from Canada with his family, my parents celebrated their 50 Gold Anniversary, our holiday trip included this year Germany, France, Luxembourg, Belgium and The Netherlands and work was bountiful 🙂

Many bloggers keep a journal of their vacation and I really envy them for that as I never found the time to write; I was out day and night partying till 3am every day. The Nightlife in Lebanon is one of a kind. At night, when kids go to bed, my husband and I sneak out to ride the bike and join friends. Whether it was clubbing, dining, camping,… we did it all. I love winter for The Christmas season but after that it’s just a countdown to summer.

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While in Strasbourg this year I tried many specialties, but what grabbed my attention (and taste buds) was a salad that has nothing to do with the Alsatian food.

We had some of that chunky salad and then the next day we came back for more. I tried to guess the ingredients and this is my own version. Enjoy!

 

 Ingredients:

  • 1 cup red beans, cooked
  • 1 cup white beans, cooked
  • 1 cup green peas, cooked
  • 1 cup mukimame, cooked
  • 1/2 cup feta cheese, diced
  • 3 tbsp pine nuts, toasted

Dressing:

  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon mustard
  • Salt and freshly ground black pepper, to taste

Preparation

In a bowl, combine red beans, white beans, peas, mukimame, feta, bell pepper and pine nuts. Whisk together all the dressing ingredients and drizzle over the salad. Stir gently until all ingredients are well coated.

 

 

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Orzo Summer Pasta

OrzoSaladbyMayaOryan

Today feels like summer and all I can think off is a refreshing, healthy summer salad. An Orzo Salad wins the listed options hands down. It is simple, light and packed with lemony flavors (and contains pasta… what’s not to love about it?) 😉

I love Orzo (look for it on the pasta aisle), when tossed with Feta cheese, red onions and cucumbers it makes a beautiful hearty dish that keeps well in the fridge. It can be served as a side meal or it can be The Meal. Pull me a bowl out of the fridge on a hot day like that and I’m in heaven!

This whole scenario activated my drool glands; I rushed into the kitchen and like an artist in the making, I mixed cucumbers, red bell pepper, mukimame (shelled edamame), Feta and a touch of thyme leaves for fun.

Looking at my bowl and thinking you gorgeous creature, I’m so ready to dig in and enjoy.

Ingredients:

  • 1 cup uncooked orzo
  • 1 cup mukimame, cooked
  • 1 cup chopped cucumber
  • 1/2 cup crumbled feta cheese
  • 1/4 cup diced red bell pepper
  • 1/4 cup fresh thyme leaves, picked and washed

Dressing:

  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon finely chopped fresh dill (optional)
  • Salt and freshly ground black pepper, to taste

Preparation

1. Cook orzo pasta according to package directions. Rinse with cold water

2. In a bowl, combine orzo, mukimame, cucumbers, feta, bell pepper, and thyme leaves.

3. Whisk together all the dressing ingredients and drizzle over the salad. Stir gently until all ingredients are well coated.

Vodka Marinated Salmon

Serge and I love to have friends over dinner! During summer we enjoy the breeze outside on the terrace and during winter we enjoy cocooning inside with the fireplace really cozying up the atmosphere.

Lately we have had many friends visiting, but I had many photo shoots working long hours every day. Can you imagine getting home at 7:30pm, only 1 and a half hour before your guests arrive?

Because this happens to me very often, I now have in my repertoire numerous menus to be prepared in no time.

Salmon fillets are one of my favourite on the list offering a wide array of methods to cook; fried, baked, smoked, raw sashimi, … you can work wonders with it! It’s a gourmet meal!

Here’s one of the easiest and fastest recipe to prepare delicious baked salmon fillet. It results in a beautiful dish full of flavor and substantial savor.

I paired it with basmati and wild rice, and steamed edamame beans. Garnished it with carrots to add colours.

My guests loved the food and asked for the recipe, this request never fails to make me feel all warm and fuzzy inside:)

Vodka Marinated Salmon

Ingredients

  • 4 salmon steaks (about 1inch / 2cm thick)
  • ¾ cup / 185ml vodka
  • ¼ cup / 60ml fresh orange juice
  • 1 tbsp thyme, washed and picked
  • 2 sprigs, Rosemary
  • 1 tbsp sea salt crystals
  • Black Pepper to taste

Preparation

1. In an oven dish, place salmon steaks, skin-side down, as one layer and drizzle with vodka and orange juice. Push the thyme into the score marks of the fish. Sprinkle the rosemary and season with salt and pepper. Refrigerate for at least 20 minutes.

2. You can preheat oven to 180C/350F/gas 4 and bake for 15 – 20 minutes. Or you can transfer to a frying pan along with the marinade and cook for 5 minutes on the skin side and 1 minute on the other side or until crisp.

3. Serve with basmati rice and edamame beans and perhaps some wild rice.

The menu included all following items and I promise to share the rest of the recipes soon.

 Starters

Avocado Salad

Grilled Chestnut

Main Course

Salmon Fillet, mixed rice, edamame

Side Order

Baked Potatoes

Dessert

Apple walnut cake