by zan@zeliciousrecipes.com | Appetizers, Meats, Salads, Vegetables
For all the Paleo lovers out there…here is a great little wrap for you!
Ingredients:
- 1 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil (EVOO)
- pinch of sugar or ½ tsp of raw honey for the Paleo fans
- salt and pepper
- 8 thinly sliced roast beef (8 oz.) halved crosswise
- 4 cups baby arugula
- 1 oz. of Parmigiano-Reggiano, shaved
In a large bowl, whisk together lemon, sugar (or honey) salt and pepper. Slowly whisk in the oil. Arrange roast beef on a work surface. Add arugula to dressing and toss. Taste to see if it needs more salt or pepper. Divide arugula among the beef slices with a few leaves extending beyond edges of the roast beef. top with shaved parm cheese and roll into cylinders and serve.
by zan@zeliciousrecipes.com | Fish, Salads
Tilapia goes great with prosciutto and Sage, by adding lots of flavor to this mild fish. Here are the list of ingredients:
- 1.5 lbs. Tilapia filets
- 2 tbsp Butter (1 tbsp at a time)
- 1 tbsp EVOO
- ⅓ cup chopped Shallots
- 5 slices of medium thick Prosciutto chopped
- ⅓ cup chopped Sage leaves
- Salt
- Pepper
Directions: place 1 tbsp butter in pan on medium high heat, add prosciutto. Cook prosciutto for approximately 5 minutes or until crispy, remove and place on a paper towel to drain additional fat. Leave the liquid in the pan, add the 2nd tbsp of butter and oil, and add the shallots and sage. Cook until both shallots and sage are crispy. Strain them leaving liquid in the pan, and place on paper towel. Turn heat up to high and add tilapia filets, searing each side to make it crispy, approximately 3 minutes on a side. (Add more butter if liquid does not cover base of pan). Cook until fish is flakey, but do not over cook. Remove fish to a plate. Quickly warm up prosciutto, sage and shallots, approximately one minute, then place on top of fish. Serve with Arugula salad (below).
Arugula Salad ingredients
- 4 cups Arugula
- 1 ripe Anjou pear
- 5 strips of bacon chopped in ½” pieces
- ⅓ cup feta cheese
- 3 Tbsp. EVOO (oil)
- 1 Tbsp. Balsamic Vinegar
- Salt
Toss the arugula with olive oil, then add salt. Add other ingredients and toss again, add in the balsamic.
Serves 4 people