Summertime Marinades: Major Mojo

Chicken, grilling, Marinade, Mojo, Paleo, Salad, Shellfish

Today’s summertime marinade is a Cuban classic – Mojo. This mix of citrus, garlic and cilantro works works great on chicken, fish and shellfish, and it might just be the new recipe to spice up your menu. Serve anyway you want – with tortillas, on a salad, or be traditional and go with black beans and rice. IMG_2158

Major Mojo (best with chicken, seafood or shellfish)

Ingredients

6-8 cloves of garlic, chopped

1/2 cup white or yellow onion, chopped

1/2 cup orange juice

1/4 cup lime juice

1/4 cup fresh cilantro, chopped

1/2 teaspoon ground cumin

1 teaspoon oregano

1 teaspoon kosher or sea salt

1/2 teaspoon cayenne pepper

2/3 cup olive oil or coconut oil

Process

Mix all ingredients together in a bowl, place your protein into the mixture, and cover with lid or plastic wrap. Refrigerate for 30-60 minutes. Grill at 450 degrees until cooked through.

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Scrumptious Tomato and Cucumber Salad

10 minute side dish, Paleo, Salad, Tomatoes

Today I’m sharing a tomato and cucumber side dish. The key to this is the delIMG_0511icious olive oil and vinegar mixture. You can let this sit for hours before serving because the tomatoes and cucumber marinate in each other’s flavors. As embarrassing as it is, I’ve actually licked the bottom of the bowl after serving this side.

The tomato cucumber salad works nicely with grilled salmon or lamb. I’ve also served it with flatbread and homemade hummus for a vegetarian meal. Tomatoes are very versatile so try this dish or the Caprese salad I shared yesterday with your favorite protein.

 

Ingredients

3 beefsteak or vine ripe tomatoes, quartered

1 cucumber, peeled and thinly sliced

1/4 cup green onions, chopped

2 tablespoons red wine vinegar      IMG_0488

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon oregano

2 tablespoons virgin olive oil

Assembly

In a small bowl, combine vinegar, salt, pepper and oregano. Slowly whisk in the olive oil. In a larger bowl, combine the tomatoes, sliced cucumber and chopped green onions. Pour vinegar/oil mixture over the top and let sit for at least 30 minutes, stirring occasionally. Serve when ready.

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Caprese Salad with Arugula Pesto

10 minute side dish, Arugula, Caprese Salad, Paleo, Salad, Tomatoes

Tomatoes aren’t typically associated with winter, but February brings plenty of this tasty fruit in the Southeast, where I live. One of the great things about tomatoes is that you really don’t have to do much to make them amazing. Let the tomato shine, that’s what I always say (okay, I don’t really say that but tomatoes can truly stand on their own).

DSC03983I’ve got two quick side dishes using tomatoes that I am sure you’ll enjoy. Both are served chilled or at room temperature. Another plus is that you can make them ahead of time, which reduces the stress of getting the entire meal prepared all at once.

Today I’m sharing an easy Caprese salad recipe. Arugula is also in season, so I use that to make my pesto. The homemade pesto really adds something without taking a lot of time to make, so give it a shot!

This serves four people, and I like to pair it with either chicken parmesan or a grilled steak. Don’t forget to check back tomorrow for another 10-minute side dish utilizing seasonal tomatoes.

 

Ingredients

2 beefsteak or vine ripe tomatoes

5 oz. buffalo mozzarella ball

4 tablespoons pine nuts, toasted

4 cups packed arugula    IMG_0452

1 tablespoon fresh garlic

1/2 teaspoon black pepper

2 teaspoons kosher salt

5 tablespoons olive oil

Juice of 1 lemon

 

Pesto Preparation

Combine pine nuts, garlic, black pepper, salt, arugula and lemon juice in a blender or food processor. Blend for 1 minute, slowly adding the olive oil, and increasing the speed to achieve your desired texture. The pesto will keep for a week in the refrigerator.

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Assembly

Cut tomatoes into 1/4-inch slices. Do the same with the mozzarella ball. Alternate tomato slices and mozzarella slices. Drizzle 1/4 cup of pesto sauce over it and serve.

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