After my job and exercise, the third best thing I enjoy is the company of others and good food. With my demanding work schedule and triathlon training, I don’t have much time to cook up a gourmand feast. So I love it when I find the perfect combination of appetizer, entree, dessert where I can whip it up for a party of four (or more) in less than forty-five minutes. It’s even better if the meal is healthy!
Here’s a collection of recipes that I’ve had great success with. More importantly, I’ve presented it in an efficient set of steps to make the most of your time. Hopefully you can make good use of it for your own dinner party.
Party Size: Four
Beginnings: Olives marinated in Italian herbs and olive oil, mushrooms marinated in a garlic and olive oil
Salad: Mozzarella and tomato on a bed of mixed greens, cucumber, and red onion
Entree: Salmon fillets with dill and lemon with whole wheat walnut couscous
Dessert: Raspberry sorbet
Shopping List:
- 16 Small mozzarella balls in water
- 1 Package or box of mixed greens
- 1/2 Cucumber
- 1/4 Red onion
- 2 Roma tomatoes
- 4 Salmon fillets
- 3 Tbsp of dried dill (fresh is better, keep a few for garnish)
- Lemon juice (fresh is better)
- 1 Cup of whole wheat couscous
- 1 Cup of walnuts (keep a few for garnish)
- 2 Tbsp of walnut oil
- Olive oil
- Balsamic vinegar
- Salt and pepper
- Pint of non-fat rasberry sorbet
- Marinated olive and mushroom is easiest from the prepared food sections
Steps:
- Preheat the oven to bake at 350 degrees Fahrenheit. Pull out the strawberry sorbet to defrost.
- Ready the finger food with serving sticks or toothpicks to temporarily satisfy the guests if you’re not done cooking.
- Cut the mozzarella balls in half. Slice the Roma tomatoes in thick wedges.
- Use the long slicer on a cheese grate to slice the onions and cucumbers quickly.
- Clean the salmon and pull out any bones missed by the grocer. Place on a baking sheet on foil.
- Squeeze lemon juice on the salmon. Allow it to soak.
- Apply a thin layer of olive oil, pepper, and salt to the fillets. Next take a pair of scissors and cut the fresh sprigs of dill over the salmon or, if you have dried dill, lightly coat the salmon. Be generous with the fresh dill, conservative with the dried dill.
- Put aside until the oven is ready (which it should be by now). Cook until the internal temperature of the largest fillet is 150 degrees (I have a temperature gauge which beeps once the desired temperature is reached – it’s awesome because I can mingle until I hear the beep).
- Pour 1.5 cup of water with two teaspoons of walnut oil into a small pot. Bring to a boil.
- Mix balsamic vinegar and olive oil well. In a large bowl, mix dressing with mix greens, cucumber, and red onion. Keep tomatoes and mozzarella on the side until ready to serve. I prefer to do this because I like the contrast of the balsamic drenched salad with the white of the mozzarella and red of the tomato.
- Water should be boiling by now. Add one cup of couscous. Stir and cover.
- Chop or process walnuts into very small pieces.
- Add walnuts to couscous and fluff!
- Pull out salmon filets once your temperature gauge beeps or the internal temperature hits 150 degrees Fahrenheit. If you have time, scoop out sorbet into small wine glasses or martini glasses. Place in refrigerator until ready.
- Arrange mixed salad on salad bowl. Top with mozzarella and tomatoes. Add a pinch of freshly ground pepper on top of the white mozzarella. Serve.
- Arrange salmon with whole wheat couscous. Place 1 or 2 left over whole walnuts on top of the couscous. Add one or two sprigs of the left over dill for garnish. Serve.
- Don’t forget the dessert.
- Voila!
Next: Filet mignon with gorgonzola butter, irish cheddar and goat cheese beginnings, sherry aperitif, and grappa digestif. This is my favorite hosting recipe for a special event.
