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Nov 14, 2021
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'Let Food Be Your Medicine: Dr. Bard and Dr. Richards cook up a fresh summer-time dinner with Mediterranean Style cooking. Make this at home for your next summer meal. PRESS SHOW MORE BELOW FOR INGREDIENTS & INSTRUCTIONS. Ingredients & Instructions: Spicy Indian Slaw 1 half inch piece of ginger peeled and grated 18 scallions, thinly sliced 2 TBSP fresh lime juice 1 jalapeno (seeded and veined for less heat), finely chopped 1 TBSP citrus or white vinegar 1 pint cherry or grape tomatoes, halved 3TBSP sugar 1/2 cup fresh cilantro, finely chopped 1 1/2 tsp chaat masala 2 TBSP fresh mint leaves, finely chopped 1/2 tsp toasted cumin 1/2 head green cabbage, halved, cored, and thinly sliced 1/8 tsp cayenne pepper 1/2 head purple cabbage, halved, cored, and thinly sliced 1 tsp kosher salt 1/2 cup roasted peanuts, chopped 1/2 tsp cracked black pepper In a large bowl, whisk the ginger, lime juice, vinegar, sugar, masala, cumin, cayenne, salt, and pepper. Add in scallions, jalapeno (if using), tomatoes, cilantro, and mint and toss to combine. Add the cabbage and toss with your hands making sure to coat it thoroughly with the other ingredients. Sprinkle with peanuts and serve immediately. ---------------- Garlic Parmesan Zucchini 1 medium zucchini 1 medium garlic clove Black pepper—to taste Grated Parmesan—to taste 1 TBSP olive oil Cut zucchini into ¼ inch slices On a cutting board, smash and coarsely mince the garlic. Add oil to heated pan. When heated, add garlic. Add zucchini pieces into pan. Add salt and pepper to taste. Flip pieces every so often. Once the zucchini is browned, lower the heat and add parmesan When cheese is melted. Remove zucchini from the pan. ---------------- Salmon with Lemon Caper Dressing 1 filet of salmon 1 medium garlic clove 1/4 tsp cracked black pepper 1 tsp capers 3 TBSP freshly squeezed lemon juice 1/4 cup olive oil (extra virgin preferred) For the Dressing: On a cutting board, smash and coarsely mince the garlic. Add 10 grinds of fresh pepper and the capers to the garlic. Chop and press down on the mixture with the side of your knife until a coarse paste forms. Transfer the paste to a bowl, then stir in the lemon juice, followed by the Parmesan. Slowly add in the olive oil, stirring until emulsified. Taste on a lettuce leaf (or whatever you\'re dressing) and adjust as needed with acid (lemon), fat (olive oil), and salt (capers and cheese). For the Salmon: Cut filet into preferred section Add salt and pepper to taste. Add filet into heated pan. Cook until 145 degrees or the flesh is opaque and separates easily with a fork Off heat, drizzle dressing on top of salmon Serve & ENJOY!'See also:
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