I usually find recipes that look interesting and pursue making my own rendition of them. This week I worked on writing down some meal ideas that I have that are not inspired by others I have seen. This is the first of them. Even when not following a recipe, I tend to just go into the kitchen and start cooking, combining ingredients until I have something to feed us. Sometimes the result is fairly normal, sometimes I end up making Acorn Squash Shepard’s Pie! This recipe is unique for me because I sat down one evening this week and I wrote out the whole thing, start to finish. Then this weekend I went into the kitchen with my recipe and followed the measurements exactly. It was an experiment, one I am going to try again at least three more times (that’s how many ideas I currently have). I am going to really WRITE the recipes. I have altered the recipe below as needed so that your end result is not an experiment of course.
1 head Romain lettuce, finely chopped
1/4 C Kalamata olives, quartered
1/2 C cherry tomatoes, quartered
1/2 English cucumber, chopped
1/2 C feta cheese, crumbled
1/2 C Sprouted Wheat Croutons
2 T good quality olive oil
2 T red wine vinegar
1 clove garlic, minced
1 T lemon juice, about 1/2 of a small lemon juiced
1 T agave, or you can use sugar
1/2 dried oregano or marjoram
1/4 t black pepper
14 oz Calamari, I purchase it bagged, cooked, frozen and pre-chopped
2 T olive oil
1 clove garlic, minced
1/4 t crushed red pepper
1/2 t dried oregano
1/4 t dried thyme
6 soft pitas or naan slices
Start by preparing the salad. Wash, dry (make sure it is dry) and chop the romaine into ribbons. Chop the four next ingredients and crumble the feta if you have purchased it in a block. Mix all ingredients, except the croutons, together in a large salad serving bowl.
Next prepare the dressing. Start by juicing your lemon into a medium sized mixing bowl. Make sure that no seeds are in the bowl. Add olive oil and vinegar and whisk quickly to emulsify the oil and acids together. Add remaining ingredients and mix again. Pour over the salad and toss well. Don’t worry if it does not seem like enough, you will toss this again before you add the calamari and remember, the calamari itself is going to add oil and flavor.
Put the salad in the fridge and toss a couple of times as you prepare the calamari.
Get the calamari out of the fridge. If you are using frozen you likely need to put it in the fridge 8 hours before you are going to use it. Remove it from the packaging and rinse in a colander. Try to drain it as good as you can. Set aside. Heat olive oil in a 10-12 inch sauté pan over medium heat. Add all ingredients to the pan and sauté for 2-4 minutes. If you are using fresh calamari you need to cook this for about the same amount of time. If you cook it too long it will get rubbery.
Remove the calamari from the pan. Toss the calamari and croutons into the salad.
Quick, simple and at six dinner sized servings, quite a healthy meal. Serve with warmed naan or pita and enjoy!