An Inside Look at Healthy Living...

Saturday, November 22, 2014

Epicurious Italian Salsa Verde

Epicurious Italian Salsa Verde

This classic "green sauce" (not related to the Mexican tomatillo salsa of the same name) can be used as a dip for crudités, grilled shrimp, or focaccia; or spooned over grilled fish, chicken, or lamb.


  • 4 (3 1/2 x 3 1/2-inch) slices white sandwich bread, crusts removed
  • 2 tablespoons white wine vinegar
  • 4 cups (packed) fresh Italian parsley leaves (from about 2 large bunches)
  • 1 1/2 cups extra-virgin olive oil
  • 15 cornichons* (scant 1/2 cup)
  • 5 anchovy fillets
  • 1/4 cup drained capers
  • Fine sea salt
  • *Tiny, brine-packed French pickles; available at some supermarkets and at specialty foods stores.


Place bread slices in medium bowl. Pour vinegar over and let stand until bread softens, about 15 minutes.
Transfer bread mixture to processor; add next 5 ingredients and process until almost smooth. Transfer salsa to medium bowl. Season with sea salt and freshly ground black pepper. DO AHEAD Can be made 1 day ahead. Cover; refrigerate. Let stand at room temperature 1 hour; rewhisk before using.

Poached Salmon with Creamy Basil Pesto Sauce

Poached Salmon 
with Creamy Basil Pesto Sauce


1 salmon fillet, poached
1 cup of Creamy Basil Pesto Sauce
1 cup of cooked angel hair pasta

How to Poach the Salmon:

In a large non-stick skillet, add 4 cups of water and boil.  Add the salmon fillets and cook for 15 minutes.  Remove the fillets from the skillet and drain. Place the fillets on a plate.  

Assembling your plate:

Place the cooked angel hair pasta on the bottom of a small serving plate. Then place the poached salmon on top of the pasta.  Smother both the salmon and pasta by pouring the Creamy Basil Pesto Sauce Sauce on top.  

Creamy Basil Pesto Pasta Sauce

Creamy Basil Pesto Pasta Sauce

4 cups of Alfredo sauce
3 tablespoons of basil pesto

In a medium sauce pan, add the ingredients and mix together. Cook the sauce over a medium heat for about 5-7 minutes until the sauce is hot.

Italian Pickled Vegetables

Italian Pickled Vegetables

1 cup of cauliflower (chopped into small pieces)
1 cup of celery (chopped into small pieces)
1 cup of red bell pepper
1 cup of carrots
1 tsp of Italian seasoning
1/4 tsp of crushed red pepper
1 clove of garlic, grated
1 cup of olive oil
2 cups of water
1/2 teaspoon of sea salt
1 cup of red wine or white vinegar
plastic wrap

In a medium bowl, add all the ingredients together and mix. Cover the bowl with the plastic wrap and leave inside the refrigerator for about 24 hours.  

The 1492 Chopped Italian Salad

The 1492 
Chopped Italian Salad

4 cups of iceberg lettuce 
4 cups of fresh spinach 
1 head of romaine lettuce
1 cup of mozzarella cheese, cut in small strips
1/2 cup of salami, cut in strips
1 cup of pitted black olives
1 cup of pickled relish
1/2 cup of sliced white onions
1cup of chopped tomatoes
2 cups of Italian dressing
1/2 cup of Grated Parmesan cheese (garnish)

In a large salad bowl, add all the ingredients together and toss.  Garnish the salad with the Parmesan cheese by sprinkling it on the top.  Serve and enjoy!

Italian Pickle Relish

Italian Pickle Relish

3 cups of pickled vegetables, finely chopped
1/4 tsp of Italian seasoning
1 cup of olive oil
1/2 cup of finely chopped white onion

In a small bowl, add all the ingredients and mix together.  This relish is fantastic on Italian subs or mixed into chopped salads.