This month we bring you light recipes that can be used for a meal when you are pressed for time and calories. The best thing about these meals is you will never feel deprived because they sparkle with flavor and textures.
Our first recipe is a salad — a bright way to dine either at lunch or dinner. We purchased frozen boned duck breasts. It’s easiest to remove the skin and fat when the breast is slightly frozen. It just peels right off. Make sure you score the duck meat before cooking and do cook it to medium to keep it tender and moist. Another time substitute your favorite fish. This recipe will be one you make over and over.
For our second recipe, make sure when you buy the sea bass that the fish monger gives you fillets from the section of the fish that does not have bones. He’ll know where that is. You can substitute your favorite fish for sea bass if it is not available. Cod, scrod, halibut, salmon, and even swordfish are excellent made this way. Serve this dish with home made croutons made from thin slices of crusty peasant style bread. Delicious.
The third recipe goes together in minutes and is great tasting served warm or chilled if you wish to grill the ingredients the night before as you’re preparing another grilled meal. If you can have extra carbs, serve warmed tortillas alongside to wrap around scoops of the salad for eating out of hand. Slices of iced watermelon make a great dessert.
Our last recipe stands alone for a light meatless meal. Using oven-ready lasagna noodles greatly speeds up the preparation time. A variety of fall grapes (green and red seedless and wine grapes) would make a lovely fruit finish to the supper.