Greek Salad with New Potatoes

Greek Salad with New Potatoes and Chicken Salad with Fruit and Herb

 

Greek salad is a classic. With new potatoes added, it becomes quite hearty.

4 portions

1¾ lbs (800 g) new potatoes
3 tbsp olive oil
½ lemon, zest and juice
sea salt flakes
freshly ground pepper
1 red onion
7 oz (200 g) cherry tomatoes
7 oz (200 g) feta cheese
½ cup (100 ml) black olives
½ cup (100 ml) fresh oregano, with the stems removed
1. Rinse and scrub the potatoes clean. Cook until tender in lightly salted
water and let the steam release. Halve any larger potatoes.
2. Mix the potatoes with olive oil, lemon zest and juice, salt, and pepper.
3. Peel and thinly slice the onion. Halve the tomatoes, and break the cheese
into chunks.
4. Fold onions, olives, oregano into the salad. Lastly, fold in the tomatoes
and cheese.

Chicken Salad with Fruit and Herb

Greek Salad with New Potatoes and Chicken Salad with Fruit and Herb

Mayonnaise
Boiled chicken thigh with creamy dressing, sun-ripened melon, and fresh figs
makes for a wonderful summer salad. If you want an even more filling meal,
serve with freshly cooked new potatoes.

4 portions

1¼ lbs (600 g) chicken thigh fillets
2 cups (500 ml) water
1 tbsp chicken stock
3 tbsp pine nuts
1 bunch Boston lettuce
sea salt flakes
freshly ground pepper
½ small melon such as ogen melon or cantaloupe
3 fresh figs
Herb Mayonnaise
3 egg yolks
1 tbsp freshly squeezed lemon juice
1 tbsp Dijon mustard
2 garlic cloves, chopped
2 anchovy fillets
2 tbsp of each of the following chopped herbs: mint, basil, parsley
⅔ cup (150 ml) canola oil
freshly ground pepper
1. Begin with the mayonnaise: Mix all ingredients except for the oil and
pepper together with an immersion blender. Drizzle in the oil slowly while
mixing. Add pepper to taste, and then let the flavor develop for about an
hour.
2. The salad: Trim the chicken. Boil the water and stock. Simmer the
chicken in the stock, covered, for about 5 minutes. Remove the chicken
and let cool.
3. Roast the nuts in a dry pan.
4. Distribute the lettuce on one large serving plate. Cut the chicken into
smaller pieces and layer them on top of the salad. Add salt and pepper to
taste.
5. Cut the melon and the figs into wedges.
6. Distribute the mayonnaise over the chicken, lay the fruit on top, and
garnish with pine nuts.

Roast Beef and Bean Salad with Coarse

Tapenade

 

When I buy roast beef at the deli I always ask to have it cut extra thin, so it
feels juicier.
Tapenade—the classical Provencal olive mixture—is supposed to be a
blended puree.
However, it looks more beautiful when it is chopped by hand, and you get a
little more to bite into. The flavorful olive mixture is also good to mix with
diced potatoes or pasta.
4 portions
approx. ½ lb (200 g) extra thinly sliced roast beef from the deli counter

Roast Beef and Bean Salad with Coarse Tapenade

Salad

1 red onion
1 yellow pepper
1 fennel bulb
1 squash
2 tbsp olive oil
sea salt flakes
1 can large white beans (14 oz / 400 g)
5 oz (150 g) cherry tomatoes
Tapenade
⅔ cup (150 ml) pitted black olives
2 garlic cloves
3 anchovy fillets
2 tbsp capers
1 tbsp fresh thyme
½ lemon, juice
2 tbsp olive oil

freshly ground pepper

1. Begin with the tapenade: Chop olives, garlic, anchovies, capers, and
thyme. Mix in lemon juice, olive oil, and pepper.
2. Preheat the oven to 425˚F (225˚C). Peel the onion and cut into large
wedges. Chop the pepper, fennel, and squash into smaller pieces. Lay the
vegetables on a baking sheet lined with parchment paper. Drizzle with
olive oil and add salt to taste.
3. Roast the vegetables in the middle of the oven for 20–25 minutes. Stir
occasionally. Let cool.
4. Rinse the beans and let drain. Cut the tomatoes into halves.
5. Toss together the roasted vegetables, beans, tomatoes, and tapenade.
Serve with the roast beef.

Mushroom Couscous with Venison and Sharp

Cheddar Cream

Mushroom Couscous with Venison and Sharp Cheddar Cream and Tomato Couscous with Feta

Mushroom and smoked venison—can it get more autumnal than that? A
dressing made of sharp cheddar cheese and pear or apple completes that fall
feeling.

4 portions

approx. ½ lb (200 g) fresh mushrooms
1 squash
2 red onions
2 garlic cloves
canola oil for frying
¼ cup (50 ml) fresh thyme (with stems removed)
sea salt flakes
freshly ground pepper
1⅔ cups (400 ml) water
1 vegetable bouillon cube
1⅔ cups (400 ml) couscous
1 tbsp freshly squeezed lemon juice
approx. ½ lb (200 g) thinly sliced smoked venison
Sharp Cheddar Cream
3½ oz (100 g) finely grated cheddar cheese
¾ cup (200 ml) Greek yogurt
¾ cup (200 ml) finely cubed pear or apple
sea salt flakes
freshly ground pepper
1. Begin by combining the ingredients for the cheese cream.
2. Cut the mushrooms into smaller pieces, cut the squash into small cubes,
chop the red onions and garlic. Fry the vegetables in oil in a frying pan.
Mix in the thyme, add salt and pepper to taste.
3. Boil the water and bouillon. Remove from heat and stir in couscous.
Cover and let stand about 5 minutes.
4. Fluff the couscous with a fork. Stir in vegetables and lemon juice. Serve
the couscous with the venison and cheese cream.

Tomato Couscous with Feta

Mushroom Couscous with Venison and Sharp Cheddar Cream and Tomato Couscous with Feta

 

Here I cook the couscous in tomato juice, both for color and flavor. The premarinated feta cheese is perfect for use in salads, but normal feta also works
well. Raisins, olives, and basil are delightful with the feta.

4 portions

1⅔ cups (400 ml) tomato juice
2 tbsp vegetable stock
2 garlic cloves, pressed
¼ tsp Tabasco
⅓ cup (75 ml) raisins
1¼ cups (300 ml) couscous
2 tbsp olive oil from marinated feta
5 oz (150 g) cherry tomatoes, yellow if possible
1 red onion
10½ oz (300 g) marinated feta cheese
½ cup (100 ml) black olives
1 bunch basil
1. Boil tomato juice, stock, garlic, Tabasco, and raisins in a pot.
2. Remove from heat and mix in the couscous. Cover and let the couscous
absorb the liquid for about 5 minutes. Add olive oil and fluff with a fork.
3. Halve the tomatoes and chop the onion.
4. Fold the tomatoes, cheese, onion, olives, and basil leaves into the
couscous.

Spring Vegetable Salad with Smoked Turkey

Breast

 

Here I blend new potatoes and other spring vegetables with a summery
dressing made from dill mustard sauce, sour cream, and fresh herbs. Smoked
turkey breast is a great addition, as is ham or smoked salmon.

4 portions

1 lb (500 g) new potatoes
3½ oz (100 g) radishes
3½ oz (100 g) sugar snap peas
1 small red onion
Herb Dressing
⅔ cup (150 ml) sour cream
2 tbsp dill mustard sauce
3 tbsp chopped dill
3 tbsp chopped chives
sea salt flakes
freshly ground white pepper
For Serving
approx. ½ lb (200 g) thinly sliced smoked turkey breast
1. Rinse and scrub the potatoes clean. Cook them in lightly salted water
until tender. Let them cool and split them in half.
2. Combine the ingredients for the dressing.
3. Cut the radishes into wedges, slice the sugar snap peas, and chop the
onion. Toss the potatoes, vegetables, and the dressing. Add salt and pepper
to taste.
4. Arrange the salad on plates and serve with smoked turkey breast.

Warm Root Vegetable Salad with Ham and

Gorgonzola Cream

Spring Vegetable Salad with Smoked Turkey Breast and Warm Root Vegetable Salad with Ham and Gorgonzola Cream

As the dark days of the year approach, it feels completely in keeping to cook
with rustic root vegetables. This root vegetable salad with ham, pears, and
gorgonzola cream is an excellent dish during fall and winter.

4 portions

2¼ lbs (1 kg) rutabaga, carrots, parsnips, celeriac, and beets
2 red onions
¼ cup (50 ml) olive oil
1 tbsp rosemary
sea salt flakes
freshly ground pepper
1 can of lentils (14 oz / 400 g)
10½ oz (300 g) smoked ham
2 pears
3½ oz (100 g) mixed greens
2 tbsp freshly squeezed lemon juice
½ cup (100 ml) roasted pumpkin seeds or walnuts
Gorgonzola cream
7 oz (200 g) gorgonzola
9 oz (250 g) quark or cottage cheese
1. Begin by mixing together the ingredients for the gorgonzola cream.
2. Preheat the 425˚F (225˚C). Brush the root vegetables clean, peel the
celeriac and rutabaga. Cut into small pieces. Peel and cut onions into
wedges. Lay everything out on a baking sheet lined with parchment paper,
placing the beets separate so they don’t stain the other vegetables. Mix with
half of the oil, rosemary, salt, and pepper.
3. Roast the root vegetables in the middle of the oven until tender, 25–30
minutes. Stir occasionally.
4. Rinse the lentils and let them drain. Slice the ham thinly and cut the
pears into wedges.
5. Mix together the root vegetables, lentils, ham, pears, mixed greens,
lemon juice, and the rest of the oil. Add salt and pepper to taste. Garnish
with pumpkin seeds or walnuts, and serve with the gorgonzola cream.

Shrimp Salad with Thousand Island Dressing

Shrimp Salad with Thousand Island Dressing and Beef Tenderloin with Salad Tartar

 

A rather filling lunch salad, for which peeling the shrimp is worth the
trouble. Add a classic Thousand Island dressing and a nice bread to
accompany it, and you have a really luxurious lunch!

4 portions

2¼ lbs (1 kg) unpeeled cooked shrimp
½ cucumber
1 red onion
2 avocadoes
1½ tbsp freshly squeezed lemon juice
sea salt flakes
freshly ground white pepper
approx. 3 oz (80 g) mixed salad greens
dill and lemon for serving
Thousand Island Dressing
1¼ cups (300 ml) sour cream
4 tbsp Heinz chili sauce
approx. 5 dashes Tabasco
sea salt flakes
1. Begin by combining the ingredients for the dressing.
2. Peel the shrimp.
3. Cut the cucumber into pieces. Remove the onion skin and cut the onion
into thin slices. Cut the avocadoes in half and remove the pits. Remove the
avocado flesh with a spoon.
4. Toss together the cucumber, onion, avocado, lemon juice, salt, and
pepper.
5. Divide the salad greens onto plates. Lay the vegetables on top, followed
by the shrimp and dill. Serve with lemon wedges and dressing.

Beef Tenderloin with Salad Tartar

Shrimp Salad with Thousand Island Dressing and Beef Tenderloin with Salad Tartar

A substantial and “everyday luxury” salad with beef tenderloin.

4 portions

1–1¼ lbs (500–600 g) beef tenderloin
butter
sea salt flakes
freshly ground pepper
Salad
¾ cup (200 ml) light crème fraîche or sour cream
2 tsp Dijon mustard
sea salt flakes
freshly ground pepper
1 red onion
10–12 gherkins
2 heads of romaine lettuce
3 tbsp capers
approx. 5 oz (150 g) bleu cheese
1. Preheat the oven to 350˚F (175˚C). Brown the meat in butter. Add salt
and pepper to taste. Afterward, cook in the oven until it reaches an internal
temperature of 130˚F (55˚C). Cover with foil and let rest 5–10 minutes.
2. Combine crème fraîche and mustard. Add salt and pepper to taste. Peel
and cut the onion into thin slices. Split the gherkins in half lengthwise.
3. Layer the lettuce, onion, gherkins, and capers in a large bowl. Toss with
the dressing and top with crumbled bleu cheese.
4. Cut the beef tenderloin into thin slices and serve with the salad.

Salmon Bulgur with Lime Yogurt

Salmon Bulgur with Lime Yogurt

 

A superb everyday meal. This fresh bulgur salad with salmon and fresh lime
dressing is quick and hassle-free to make.

4 portions

1¼ cups (300 ml) bulgur
2½ cups (600 ml) water
1 vegetable bouillon cube
1 mango
2 avocadoes
⅓ cup (75 ml) chopped cilantro
sea salt flakes
freshly ground pepper
1¼ lbs (600 g) salmon fillet
butter for frying
3 tbsp sweet chili sauce
Lime yogurt
¾ cup (200 ml) Greek yogurt
1 lime, zest
1–2 tsp honey
sea salt flakes
1. Begin by mixing together the ingredients for the lime yogurt.
2. Boil the bulgur with bouillon, covered, for about 10 minutes. Keep the
bulgur warm.
3. Halve the avocadoes and mango, remove the pits, and cut into cubes.
4. Mix together the bulgur, mango, avocado, and cilantro, and add salt and
pepper to taste.
5. Cut the salmon into cubes. Fry them quickly with butter in a frying pan.
Add salt to taste, and blend in sweet chili sauce.
6. Add the salmon cubes to the salad and serve with lime yogurt.

Warm Apple Salad with Turkey

Salmon Bulgur with Lime Yogurt and Warm Apple Salad with Turkey

Roasting vegetables in the oven produces a favorite delicacy for many.
However, fruit is also incredibly tasty and feels more “finished” when baked
in the oven. Aside from roasted vegetables and apples, this wonderful salad
contains roast turkey, whole oat groats, bleu cheese, and nuts.
The turkey breast can also be substituted with chicken breast.

4 portions

2 red apples
2 red onions
1 squash
olive oil
sea salt flakes
3 oz (75 g) walnuts
¾ cup (200 ml) whole oat groats or wheat berries
1¾ cups (400 ml) water
1 chicken bouillon cube
2 tbsp crema di balsamico, raspberry, if available
¾ lb (400 g) turkey breast
freshly ground pepper
2 oz (50 g) red chard or baby spinach
5 oz (150 g) bleu cheese
1. Preheat the oven to 425˚F (225˚C). Cut the apples and onions in wedges.
Cut the squash into thick chunks. Lay it all out on a baking sheet lined with
parchment paper. Mix together with 2 tbsp of olive oil and salt.
2. Roast in the middle of the oven for about 20 minutes. Add the nuts
evenly over the mixture when there are 10 minutes of cooking time
remaining. Cover with aluminum foil to keep it warm.
3. Boil the whole groats in bouillon according to the packaging
instructions, for about 12 minutes. Pour out any excess bouillon and let the
steam settle. Blend the groats with crema di balsamico and 2 tbsp olive oil.
4. Cut the turkey breast into large cubes. Fry in olive oil, add salt and
pepper to taste. Cover the turkey with foil to keep it warm.
5. Mix together the groats, roasted vegetables, turkey, and chard. Add salt
and pepper to taste. Top with crumbled bleu cheese.

Warm Pasta Salad with Bleu Cheese

Warm Pasta Salad with Bleu Cheese and Rosemary-Fried Chicken Liver with Bean Salad

 

Does it feel like you’re always cooking the same old meals? Here’s a simple
new recipe—this pasta salad actually doesn’t take longer to prepare than the
pasta itself.

4 portions

9 oz (250 g) fresh broccoli
14 oz (400 g) penne pasta
3 tbsp olive oil
2 tbsp freshly squeezed lemon juice
3½ oz (100 g) roughly chopped walnuts
¼ cup (50 ml) chopped chives
3½ oz (100 g) arugula
3½ oz (150 g) crumbled bleu cheese
sea salt flakes
freshly ground pepper
1. Divide the broccoli into florets and chop the stems into thin slices.
2. Cook the pasta according to the instructions on the packaging. Add the
broccoli and let cook together for about 5 minutes. Drain the water.
3. Mix the pasta and broccoli with the rest of the ingredients and add salt
and pepper to taste.

Rosemary-Fried Chicken Liver with Bean

Salad

Warm Pasta Salad with Bleu Cheese and Rosemary-Fried Chicken Liver with Bean Salad

Chicken liver with cream sauce and lingonberries always tastes exceptional.
But the addition of a Mediterranean-inspired bean salad with fried chicken
liver, garlic, and fresh rosemary adds a bit of flair.

4 portions

2 cans large white beans (each 14 oz / 400 g)
3 tbsp olive oil
½ cup (100 ml) chopped fresh parsley
½ lemon, zest and juice
sea salt flakes
freshly ground pepper
7 oz (200 g) cherry tomatoes
½ cup (100 ml) sun-dried tomatoes in oil
3 scallions
1 lb (500 g) chicken liver
butter for frying
3 garlic cloves, chopped
2 tbsp chopped fresh rosemary
3½ oz (100 g) frisée or radicchio lettuce
1. Rinse the beans and let drain. Mix with olive oil, parsley, lemon zest and
juice. Add salt and pepper to taste.
2. Halve the fresh tomatoes, cut the dried tomatoes into smaller pieces, and
cut the scallions into thin strips. Fold the tomatoes and scallions into the
beans just before serving.
3. Trim the liver, and cut into reasonably large pieces. Fry the chicken liver
quickly in butter together with the garlic and rosemary until the insides are
pink. Add salt and pepper to taste.
4. Arrange the lettuce and beans on plates and distribute the fried chicken
liver on top.