Tag Archives: Whole30 recipe

Farmers capsicum salad (low-carb)

Hello guys! Do you have a farmers market near to your place? Is it only fruits&vegetables market or some other produce are sold there, such a dairy or grains? How often do you visit it? Or do you prefer supermarkets?

Not far from my place there is a small nice market where you can get fresh and seasonal vegetables and herbs from small local farms, plus few stands with olive oil and freshly-baked bread. Why do I like it? Continue reading →

Summer Salad with strawberry

I’ve been preparing and eating salads at home almost every day. I can have a salad as a light dinner, or snack during the day. Salads is classic and great way to calm down raging appetite instead of eating various high-calories snacks. This salad is all about summer: refreshing and light, bright and tasty. Perfect food for hot summer days!

Summer Salad with strawberry

Servings: 2
Difficulty: easy
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Next time I’ll add some sliced almonds for the crunchy note.

You can use arugula instead of spinach.

Tangerine has a sweet-tart taste, you can sub it with orange or clementine.

Ingredients

baby spinach, as much as you want

1 medium fennel bulb, thinly sliced

5-7 strawberries, sliced

1-2 tangerine

2-3 radishes, thinly sliced

some chopped fennel fronds for garnish, optional

Dressing

zest of one tangerine

1-2 tsp finely chopped mint

1 tsp runny honey

1 tbsp lemon or lime juice, or more if needed

1 tsp white balsamic vinegar

2 tbsp extra virgin olive oil

sea salt, freshly ground white pepper to taste

Preparation

Wash spinach, let it dry, arrange onto a serving plate.
Cut peel from tangerine. Using a knife to cut out the segments, letting them fall into a bowl along with the juice.
Add strawberries, fennel, tangerine segments and radish to the spinach. Toss together gently.
For the dressing, in a small bowl, combine all ingredients, stir well, adjust salt, pepper and lemon juice to your taste. Pour over the salad.
Garnish with chopped fennel, if using.

Enjoy!

Summer salad with strawberries, tangerine and fennel

Citrusy Scampi with fennel salad

One day my husband brought home these strange-looking shrimps from a local fish market. A fishmonger called it ‘scampi’, wikipedia told it’s a kind of shrimps or langoustines. So, I’d decided to make a citrusy marinade as for shrimps and then fried it. Sliced fennel with cubes of bell pepper and orange segments worked out great with fried scampi. The smell was amazing! It turned out unbelievably delicious! This scampi recipe can be done in minimal time, super tasty and will leave you satisfied!

Now, it’s one of my favorite seafood meals. Moreover, it looks elegant and you can serve it as a top-class dish for your guests or for a romantic dinner under the stars in your garden. 🙂

Citrusy scampi with fennel salad

Servings: 2
Time: 1hr
Difficulty: moderate
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You can substitute scampi with large prawns.

Ingredients

3 large scampi per person as a starter or 6-7 as a main course

Marinade

2 tbsp olive oil

1 tbsp lime juice

1/2-1 tbsp orange juice

2-3 tsp orange zest

2-3 garlic cloves, crushed or chopped, as you like

1 tbsp fresh chopped coriander

S&P to taste

Salad

1/2 red onion

1 small fennel bulb or 1/2 large

1/2-1 bell pepper, red

2 tbsp extra virgin olive oil

2 tsp white balsamic vinegar

1 orange

S&P to taste

Serving

fresh chopped coriander

extra virgin olive oil or basil oil

Preparation method

Cut the fennel and onion into julienne (thin slices) and add to the mixing bowl with the balsamic vinegar and oil, toss in. Cut bell pepper into small cubes, add to the bowl. Remove the rind on the orange then cut into segments and add to the mixing bowl (save all orange juices and add it to the salad); gently toss in the bowl with all ingredients. Reserve at room temperature.
Clean scampi, leave tails on if desired. In a bowl mix together olive oil, citrus juices, garlic, chopped coriander and orange zest. Add scampi and leave to marinate for 30 minutes to 1-2 hours. Heat the frying pan on a medium-high heat, add scampi without marinade. Cook for 2-4 minutes on each side, depends on the size of scampi. Season to taste.
Season the salad and gently mix. Divide the salad evenly on plates. Serve salad with scampi placed on top. Sprinkle with finely chopped coriander and drizzle even more oil, if desired.

Enjoy!