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Guess who's coming to Chanel's art bash apart from Lagerfeld? They don't know
with Andrew Sun. Additional reporting by Clara Mak.
Most Popular
The Chanel Contemporary Art Container might have been open to the public since last Wednesday, but the luxury label will throw a serious party for it next Wednesday. That's when Chanel honcho Karl Lagerfeld (right) will sashay into town along with the mobile pavilion's architect, Zaha Hadid, for the exhibition, which is starting its six-city tour here.
Chanel representatives say a number of the artists will also arrive for the big shindig, although they can't confirm exactly which famous artists, as schedules are yet to be finalised. The most famous of the bunch is Yoko Ono, but she appears not to be among the rumoured arrivals. As an additional tease, Chanel's people suggested that a couple of other world-famous celebrities would attend the event, but these, too, were not yet confirmed.
Not to be outdone, word on the grapevine is that Louis Vuitton will bring in hip hop star Kanye West for the opening of its gigantic new shop in Ocean Terminal on March 14. We tried to confirm with LV but our calls were not returned.
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Lisbon Holidays Alecrim Accommodation & Rooms
- Free WiFi
- Airport within 5 mi/8 km: Lisbon (LIS-Portela)
Main amenities
- 13 apartments
- Multilingual staff
What's around
- In Santos
Great location right near metro/train station and Lisbon market. Nice views from the…
Amazing neighborhood, very vibrant and in the heart of the city. Room is small but very…
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Hotel Info: .
- Apartment, 2 Bedrooms, Kitchen
- Studio (3 Guests)
- Apartment, 4 Bedrooms, Kitchen (& 4 Bathrooms)
- Suite
- Studio (4 Guests)
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Key facts
Hotel size
- This hotel has 13 rooms
- This hotel is arranged over 5 floors
- Check-in time 3 PM-11 PM
- Check-out time is 11 AM
Required at check in
- Credit card or cash deposit required
- Government-issued photo ID required
- Minimum check-in age is 18
Travelling with others
- Pets allowed
- Free WiFi in public areas
- Free WiFi in rooms
- No parking
In the hotel
- Number of buildings/towers - 1
- Elevator/lift
- Designated smoking areas
In the room
- Coffee/tea maker
- Private bathroom
- Bathtub or shower
- Hair dryer (on request)
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- Cookware, dishware, and utensils
- Dishwasher
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Effective January 1, 2016, a tourism tax of EUR 1 per person, per night, will be charged and collected at the property. This tax does not apply from the 8th night of stay and children 13 and below are exempt. This amount has been determined by the local administration. For further details, please contact the property using the information contained in the confirmation received after booking.
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Late check-in after 11 PM can be arranged for an extra charge of EUR 30
Late check-out can be arranged for an extra charge of EUR 30
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Category Archives: Videos
Video Hatch: "GEOBASS 2: Black Bass in Papua New Guinea"
In the most recent episode of the second season of GEOBASS, the anglers head to Papua New Guinea to chase black bass on the fly. Via Costa.
Video Hatch: "Lost in Wise River"
In this short film, Aimee Savard and Chase Bartee revisit a childhood haunt and bring things full circle in their trip West, casting dry flies to mountain brook trout. Via Tight Loops.
Video Hatch: "TENKARPA!"
On a recent trip to Beaver Island, MI the folks at Scumliner Media took things to the next level: fly fishing for carp with tenkara.
How to Tie a Trico Parachute
Not only are tiny trico patterns hard to tie, they sometimes seem to disappear in the early, reflected light of a calm, hot summer. This week Matt Grobert solves both problems by showing how to tie a Trico Parachute, which is easier …
Video Hatch: "Handmade with Woods"
This short French film follows the process of building a bamboo rod, from firing the culm to catching the first fish, with master rodmaker Zarn. Via 9p#5 Média.
Video Hatch: "Silver Kings Season 2"
This video features the pursuit of tarpon on fly during the 2015 migration through Islamorada and the Everglades. The full season of Silver Kings will air in January, 2016. Via Brine Media.
Video Hatch: "Horizons"
This short film from Freeflow Motionworks explores the inherent human desire to see the unknown—and what's around that next bend in the river.
Video Hatch: "Smallieville"
This short film from David Goodrich shows there are still places of legend in the Land of Enchantment, such as this high desert lake with great smallmouth bass fishing.
Video Hatch: "Bringing Back the Light"
Decades of destructive logging, mining, and development practices have left B.C.'s temperate rainforests struggling. This film features wildlife that are impacted, including wild salmon. Via Mark Wyatt and the Central Westcoast Forest Society.
Video Hatch: "Bonacca"
This film tells the story of a few Honduran fly fishing guides from the Bay Island of Guanaja. Via Chair 8 Media.


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The Duke And Duchess Of Cambridge Tour Australia And New Zealand - Day 17
Catherine, Duchess of Cambridge laughs as she is shown how to play on... News PhotoAdelaide,Alexander McQueen - Designer Label,Alexander McQueen Dress,Arts Culture and Entertainment,Australia,Bestof,British Royalty,Catherine - Duchess of Cambridge,DJ,Deck,Dress,Duchess,Elizabeth II,Human Interest,Laughing,Pink Color,Pink Dress,Queen - Royal Person,Royal Tour,Royalty,Topics,Topix,VerticalPhotographer PoolCollection: Getty Images Entertainment 2014 Getty ImagesADELAIDE, AUSTRALIA - APRIL 23: Catherine, Duchess of Cambridge laughs as she is shown how to play on DJ decks at the youth community centre, The Northern Sound System in Elizabeth on April 23, 2014 in Adelaide, Australia. The Duke and Duchess of Cambridge are on a three-week tour of Australia and New Zealand, the first official trip overseas with their son, Prince George of Cambridge. (Photo by Arthur Edwards - Pool/Getty Images)


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When you live in an apartment you may hear the people above you. It just comes with the territory. This woman will have none of that, though
When you live in an apartment you may hear the people above you. It just comes with the territory. This woman will have none of that, though
So you're a KBAT fan, but Facebook won't let you stay up to the minute on all that's happening? We feel your pain, but now there's a way to make sure KBAT is your top priority.
Facebook users can now prioritize their news feed to make sure that KBAT remains at the top
It's too bad we can't these pics don't talk, because we bet this British beauty's accent is as sexy as she is.
Thirty-seven million marriages may soon be going down the tubes.
Marilyn Manson has unveiled a batch of new U.S. tour dates for this fall.
Here's a grouping of words that you don't see often: a Vietnam veteran was shot recently in Florida when a fight broke out over a sea turtle's nest.
A couple of "sea turtle enthusiasts", one of them a 72-year-old Vietnam veteran, went to the beach on Friday night to watch over a nest of sea turtles that were close to hatching. They were going to protect the tiny turtles and help them get to the ocean once they had hatched. Everything was going well until a random drunk dude stumbled upon them and started yelling and attempting to get a little too close to the turtles.
Over the past few years, a lot of people have said that no one seems to be making original music anymore. They claim that everything is a rip off of something else (and that's true in some instances). But, what if you're ripping off your own song?
Someone noticed that all AC/DC songs end pretty much the same way. So they edited together the final notes of ALL the band's songs. DO they all really sound the same?
Is that a topless selfie? Why yes. Yes, it is.
This soldier wasn't just returning home. He was returning to home plate.
Rome Ramirez discusses Sublime with Rome's new 'Sirens' album, how the band preserves the legacy of the original Sublime and much more!


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Building work boomed in the March quarter, led by home building in Canterbury.
Total home building was up 15 per cent in the quarter, compared with a surprisingly weak 2.3 per cent lift in the December quarter, Statistics New Zealand figures show.
The 15 per cent lift was the highest quarterly increase since September 2002, when it rose 16 per cent.
Overall, home building and non-residential building work was up 16 per cent - far higher than forecast.
Westpac Bank economists had expected total building growth of about 5 per cent, with the stronger than expected gains shared across the country, while Canterbury was up 25 per cent by value.
With more work expected in Canterbury and in other parts of the country, the building boom looks set to beat that of a decade ago.
Westpac said the latest construction figures suggested total economic growth could be greater than its 1.1 per cent forecast for the March quarter.
UBS senior economist Robin Clements said it was an "understatement to say this [16 per cent jump] is a big upside surprise".
As the construction sector was about 5 per cent of the total economy, the latest building figures could add three-quarters of a percentage point to March quarter growth.
The trend for residential building work has been rising for 10 quarters in a row and is now 62 per cent higher than the most recent trough in the September 2011 quarter.
However, it is still 10 per cent lower than the series peak in the June 2004 quarter.
Non-residential building work volumes were up a seasonally adjusted 17 per cent.
Overall, building activity was up 16 per cent in the three months, Statistics New Zealand said.
These figures are for work carried out, rather than forward-looking building consents, which may or may not be completed.
The building activity figures had lagged behind the pipeline of consent figures so had been expected to catch up at some stage.
"The trend for all building activity is rising, but the current level is still 5.6 per cent lower than the series maximum in the June 2005 quarter," Statistics New Zealand business indicators manager Neil Kelly said.
In current prices, the unadjusted value of all building activity in the March quarter was $3.5 billion, comprising $2.2b of residential building work and $1.3b of non-residential building work.
All building activity in the quarter was higher across all areas of New Zealand compared with the March 2013 quarter.
Total building activity in Canterbury, in current prices, increased a seasonally adjusted 25 per cent in the March 2014 quarter after a 3.8 per cent increase in the previous quarter.
Residential building was up 31 per cent in Canterbury compared with a 12 per cent gain in the rest of the country, and non-residential work in Canterbury was up 16 per cent compared with a 19 per cent lift in the rest of the country.
Building activity figures from Statistics New Zealand show that more than half a billion dollars, or $578,211,000, was spent on new house building in the region in January, February and March.
The figures follow last week's consent data which showed council approvals for new houses and apartments in Canterbury was the highest since electronic records began in 1990.
The information also reveals more is now being spent on house building than non-residential building in the region.
Construction of commercial, public and other non-residential projects was $336,382,000 in the first quarter, rising 16 per cent since the previous quarter, compared with 19 per cent nationally.
Government Statistician Liz MacPherson said construction across the country has been increasing for 2 1/2 years.
The figures show all Canterbury building activity had doubled since mid-2010, before the first of the earthquakes hit the region.
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Fresh seasonal produce and temperatures above normal are reasons to fix a satisfying salad for dinner. Most greens are great sources of folate and of vitamin C, which promotes healthy skin and a healthy immune system. Popular salad additions, such as tomatoes, carrots, cucumbers and bell peppers, provide an abundance of vitamins.
Most people think of salads as a first course or a side dish served with dinner. However, by adding some great toppings like grilled steak, poached chicken, boiled eggs or cold shrimp you can take any salad and turn it into a meal. Moreover, salad doesn't always have to be about leafy greens either — many are made with beans or grains like quinoa, bulgur, barley or farro. You can vary a salad's flavor by changing the dressing or vinaigrette. Add some crunch to your salads by adding some fresh, raw sweet corn cut off the cob, or toasted nuts or homemade croutons. Now you have a great dinner.
Steak Salad with Blue Cheese
Serves 4
- 1 teaspoon Worcestershire sauce
- 1/4 cup plus 2 teaspoons extra-virgin olive oil
- 1 lb. flank or skirt steak, trimmed and cut in half
- 4 teaspoons sherry vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon minced garlic
- Kosher salt and freshly ground black pepper
- 1 medium red onion, sliced crosswise in 1/4-inch-thick rounds
- 6 oz. baby greens (6 packed cups)
- 1 cup cherry tomatoes, halved
- 3 oz. blue cheese, crumbled (about 3/4 cup)
Heat a large grill pan over medium-high heat or prepare a medium-high (400°F) gas or charcoal grill fire. Oil the grill grates.
In a baking dish just large enough to hold the steak, combine the Worcestershire sauce and 2 teaspoons olive oil.
Add the steak and turn to coat both sides.
Combine the vinegar, mustard, honey, garlic, 1/2 teaspoon salt and several grinds of black pepper in a small bowl. Slowly whisk in the 1/4 cup olive oil.
Season the steak with salt and pepper and grill, turning once, 3 to 5 minutes total for medium rare. Transfer the steak to a cutting board, tent with foil, and let rest 5 minutes.
Toss the greens, onions and tomatoes with just enough of the vinaigrette to coat lightly and divide the mixture among 4 serving plates.
Slice the steak across the grain and arrange both over the greens. Sprinkle the blue cheese over the salad, drizzle with additional dressing and serve.
Italian Rice Salad
6 servings
- Garlic Vinaigrette (recipe below)
- 3 cups cooked, slightly warm basmati rice (directions below)
- 1 cup chopped red, green and/or orange sweet bell pepper
- One 6 ounce jar quartered marinated artichoke hearts, drained
- 1/3 cup chopped red onion
- 1/4 cup pitted olives, halved
- 2 tablespoons drained capers
- Mixed salad greens, mesclun or torn romaine
- Fresh basil leaves
Prepare the Garlic Vinaigrette; set aside.
To cook the rice:
Place 1 cup uncooked basmati or long grain white rice in a fine mesh sieve. Run cool water over the rice for several minutes; drain well.
In a medium saucepan, bring 2 cups water to boiling. Slowly add the rice and return to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and let cool about 15 minutes. Makes 3 cups.
In a large bowl, combine rice, bell pepper, artichokes, red onion, olives and capers. Stir vinaigrette and drizzle over the rice mixture; toss gently to coat.
Cover and chill for at least 1 hour or up to 24 hours. Serve rice salad on a bed of salad greens and garnish with basil.
Garlic Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/3 cup snipped fresh Italian (flat-leaf) parsley
- 1/4 cup white wine vinegar
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon snipped fresh basil
- 1 teaspoon snipped fresh oregano
- 2 cloves garlic, minced
In a small bowl, whisk together oil, parsley, vinegar, sea salt, black pepper, basil, oregano and garlic. Makes about 3/4 cup.
Asparagus and Shrimp Salad
4 servings
- 1 pound fresh or frozen medium shrimp, peeled and deveined
- 1/2 teaspoon finely shredded orange peel
- 2 tablespoons orange juice plus 1/3 cup
- 1 pound fresh asparagus, trimmed
- 3-4 oranges
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 clove garlic, minced
- 1 teaspoon chopped fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 cups torn mixed salad greens
- 2 oz. sliced prosciutto
- 1/4 cup sliced green onions
Remove a 1/2 teaspoon of zest from one of the oranges. Peel oranges. Working over a bowl, cut oranges into sections and dice them; reserve 2 tablespoons and 1/3 cup of the juice. (If necessary, add additional orange juice to make the 1/3 cup.)
In a large saucepan, bring 4 cups water to boiling. Add shrimp; reduce heat. Simmer, uncovered, for 1 to 2 minutes or until shrimp are opaque. Drain in colander. Rinse with cold water; drain again and pat dry with paper towels. Transfer shrimp to a bowl. Add orange peel and the 2 tablespoons orange juice; toss gently to coat.
In a covered medium saucepan, cook asparagus in a small amount of boiling water for 4 to 6 minutes or until crisp-tender. Drain in colander. Rinse with cold water; drain again and pat dry with paper towels.
In a small bowl, whisk together the 1/3 cup orange juice, the oil, vinegar, garlic, oregano, salt and pepper.
In a large bowl, combine shrimp, asparagus, diced oranges, prosciutto, greens and green onions. Pour dressing over all; toss gently to coat. Serve immediately.
Mediterranean Chicken Salad
4 servings
- Lemon Dressing, recipe below
- 12 ounces chicken tenders
- 8 cups mixed baby greens
- One 16 ounce jar pickled mixed vegetables (giardiniera), drained and blotted dry with paper towels
- 1/2 cup pitted kalamata olives, halved
- 1/2 cup crumbled feta cheese
- 1 cup homemade croutons (directions below)
For the croutons:
Preheat the oven to 350 degrees F (175 degrees C).
Remove crusts from 2-3 hearty country bread slices. Brush bread on both sides with olive oil. Cut bread slices up into small cubes.
Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool.
Brush 2-3 tablespoons of the dressing on the chicken tenders. Lightly sprinkle with black pepper.
Heat a grill pan over medium high heat; add chicken. Reduce heat to medium. Cook 5 to 7 minutes, turning once or until no pink remains. Slice chicken tenders in bite-size chunks.
In a salad bowl toss together the greens, chicken, giardiniera, olives, feta cheese and remaining dressing. Top with croutons and serve.
Lemon Dressing
3/4 cup
- 1 large clove of garlic, squeezed through a garlic press
- 1 teaspoon dried oregano
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup extra virgin olive oil
Mix together the ingredients and set aside.
Pasta Salad with Tuna and Summer Vegetables
6 main-dish servings
- Salt and pepper
- 1 lb. campanelle or fusilli pasta
- 2 medium zucchini
- 1 medium yellow squash
- 1 pint cherry or grape tomatoes
- 1/4 cup pitted Kalamata olives
- 1/4 cup fresh flat-leaf parsley leaves
- 3 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 clove garlic
- 2 large cans or pouches of tuna in water
Heat a large covered pan of salted water to boiling on high. Add pasta; cook al dente.
Trim zucchini and squash, cut into quarters lengthwise, then cut into thin slices crosswise. Slice tomatoes in half. Slice olives in half and finely chop parsley.
In a large serving bowl, whisk vinegar, oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper; stir in tomatoes.
Drain pasta well. Add to the tomato mixture along with the tuna, zucchini, squash, olives and parsley. Toss until well mixed. Chill before serving.
What do you do when it is getting close to dinner time but you just don't feel like cooking? Maybe it has been a week of very hot weather or you had a tough day at work. Canned foods, deli ingredients, frozen fully cooked meat, such as chicken breasts, turkey cutlets, cooked shrimp and fresh summer produce can all be used to make excellent no-cook meals.
Of course, there are always salads and adding a few new ingredients will make them exciting again. Going a step further in using summer's fresh produce means making gazpacho or other chilled soups — very refreshing plus easy to make. Don't forget about other raw foods as well. This is an ideal time to explore all the ways you can avoid heating up the kitchen.
Here are some ideas on what to fix on those days without heading to the nearest fast food restaurant.
Tuna-Nectarine Salad with Pita
4 servings
- 1/2 cup plain fat-free Greek yogurt
- 3 tablespoons low-fat buttermilk
- 2 tablespoons mayonnaise
- 1/4 teaspoon garlic powder
- 2 tablespoons snipped fresh chives
- 12 oz canned tuna in water, drained
- 4 ripe, yet firm, nectarines or peaches, pitted and diced
- 1/4 cup chopped, toasted pecans
- 2 whole pita breads, quartered
In a bowl whisk together Greek yogurt, buttermilk, mayonnaise and garlic powder until smooth. Stir in chives.
Add tuna and nectarines to the yogurt mixture; toss gently to combine. Spoon tuna mixture onto salad plates; sprinkle with pecans. Serve with pita bread.
Cucumber Soup With Prosciutto Sandwiches
4 servings
- 2 1/2 cups peeled, seeded, and chopped cucumber (about 2 medium)
- 2 cups buttermilk
- 1 cup plain fat-free Greek yogurt
- 1/3 cup chopped shallot
- 1/4 cup fresh chives or basil, plus extra for garnish
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon lemon-pepper seasoning
- 2 tablespoons white balsamic vinegar
- 4 slices Italian country bread
- 1-2 tablespoons extra virgin olive oil
- 4 ounces thinly sliced prosciutto
In a food processor combine 1 1/2 cups of the cucumber, the buttermilk, yogurt, shallot, garlic, crushed red pepper and lemon-pepper seasoning. Cover and process until mixture is smooth.
Transfer to a large bowl. Stir in the chives, balsamic vinegar and the remaining 1 cup cucumber.
Chill until serving time.
Ladle into soup bowls and garnish with chives or basil.
Drizzle bread with olive oil and top with the prosciutto, dividing evenly. Serve sandwiches with the soup.
Crab Rolls
Serves 4
- 1/2 pound lump crab meat or chopped cooked shrimp, defrosted if frozen
- 1/4 cup mayonnaise
- 4 radishes, chopped
- 1 stalk celery, chopped, plus 2 tablespoons celery leaves
- 1/2 Granny Smith apple, cored and chopped
- 2 tablespoons fresh lemon juice
- Kosher salt and black pepper
- 4 hot dog buns, split
- Pickles and low salt sweet potato chips, for serving
In a medium bowl, combine the crab, mayonnaise, radishes, celery, celery leaves, apple, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.
Dividing evenly, fill the buns with the crab mixture. Serve with the pickles and chips.
Roast Beef Salad
Serve with bread sticks.
Serves 4
- 2 small heads Boston (tender) lettuce, torn into pieces
- 12 ounces deli roast beef, sliced into thin strips
- 1 large tomato, cut into wedges
- 1/2 red onion, sliced
- 4 ounces blue cheese, crumbled
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- Kosher salt and black pepper
Divide the lettuce, roast beef, tomato, onion, and blue cheese among four salad bowls.
In a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle over the salad. Serve.
Antipasto Plate
Serve with with fresh seasonal fruit.
Serves 4
- One 15-ounce can chickpeas, rinsed and drained
- 1/2 cup chopped roasted red peppers
- 1/4 cup chopped fresh flat-leaf parsley
- 2 scallions, sliced
- 3 tablespoons olive oil
- Kosher salt and black pepper
- 1/2 pound Provolone (or cheese of choice) cheese, sliced
- 1/4 pound thinly sliced prosciutto
- 1/2 cup mixed Italian olives
- 1/2 small loaf Italian country bread
In a medium bowl, combine the chickpeas, roasted peppers, parsley, scallions, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Serve with the cheese, prosciutto, olives and bread.
Seasonal Fruit with Orange-Ricotta Cream
2 servings
- 1/2 cup ricotta cheese
- 1/2 cup vanilla low-fat Greek yogurt
- 1 tablespoon sugar
- 1 tablespoon orange liqueur (such as Grand Marnier), optional
- 1/2 teaspoon grated orange rind
- 1/2 teaspoon vanilla extract
- 1 cup quartered strawberries or whatever fruit is in season
- 2 whole strawberries
Combine the first 6 ingredients in a blender; process until smooth. Spoon cheese mixture into a small bowl; cover and chill for 3 hours.
Spoon 1/2 cup quartered strawberries or other fruit into each of 2 small dessert dishes and top each with 2 tablespoons cheese mixture.
Garnish each serving with a whole strawberry or other fruit.
Thinking of grilling fish this weekend? Certain types of fish are trickier than others, but almost any type of seafood can be grilled — shellfish, whole fish, steaks and fillets. Meaty fish are ideal for grilling because they hold together well and are easy to handle. For salmon, use lower heat because salmon has a high fat content and the fat will melt and cause flare-ups if the heat is too high.
Delicate, flaky fish pose more of a challenge on the grill because they fall apart easily. A grill basket solves that problem because it encloses the fish on both sides. Just be sure to oil the grill basket or spray with nonstick spray to prevent the fish from sticking. If you do not have a basket, you can use a wide metal spatula for turning the fish.
Be sure to oil the grill grates well. Grilling times and temperatures will vary depending on the type of fish, its density or flakiness and its thickness. Meaty, dense fish (tuna, wahoo, mahi mahi, swordfish) will take longer to cook than lighter, flakier fish (cod, halibut). Start by cooking the fish over high heat, but if the fish is browning too fast, lower the heat to medium-high.
Grilled Shrimp Pitas
6 servings
- 1 cup plain Greek yogurt
- 4 ounces feta cheese, crumbled
- 1/2 cucumber, peeled, halved and thinly sliced
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh oregano
- 2 cloves garlic, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds large shrimp, shelled and deveined
- 6 pitas, about 6-inch diameter
- 3 cups lettuce
- Sliced red onion and plum tomatoes
For the Sauce
In a medium-size bowl, stir together yogurt, crumbled feta, cucumber and lemon juice. Cover and refrigerate until ready to use.
For the Shrimp
Combine olive oil, lemon juice, mint, oregano, garlic, salt and pepper in a large resealable plastic bag. Add shrimp, seal bag and shake to coat shrimp with marinade. Refrigerate for 15 minutes.
Heat gas grill to medium-high or prepare a charcoal grill with medium-hot coals. Lightly coat the grill rack with oil or nonstick cooking spray. Place shrimp in a grilling basket and grill for 3 minutes. Baste once with the remaining marinade. Turn shrimp and grill for an additional 2 to 3 minutes or until shrimp turn pink.
To serve, equally divide the lettuce, sauce and shrimp over each pita. Add onion and tomato.
Grilled Hazelnut Salmon
4 servings
- 4 six-ounce skinless salmon fillets, about 1 inch thick
- 1 tablespoon hazelnut oil
- 1/3 cup finely ground hazelnuts
- 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt, divided
- 1/3 cup white balsamic vinegar
- 1/4 cup hazelnut oil
- 2 ½ cups arugula
- 1 cup yellow or red tiny pear-shape or grape tomatoes, halved
- 2 ounces Brie cheese, cubed
- 3 tablespoons finely chopped chives
Rinse fish and pat dry with paper towels. Brush one side of the fillets evenly with the 1 tablespoon hazelnut oil. In a 9-inch pie plate stir together ground hazelnuts, flour and 1/4 teaspoon of the salt. Dip the oil brushed side of the salmon in the nut mixture; coat well.
For a charcoal grill, arrange medium-hot coals around a drip pan. Place fish, coated sides up, on the greased grill rack over the pan. Cover and grill for 14 to 18 minutes or until fish begins to flake when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place fish, coated sides up, on greased grill rack over the burner that is turned off. Grill as directed.)
For the dressing
In a small bowl combine vinegar and the remaining 1/4 teaspoon salt; whisk in the 1/4 cup hazelnut oil. Reserve 1/4 cup of the dressing; set aside. In a large bowl toss arugula, tomatoes, cheese and chives with the remaining dressing. Divide evenly among serving plates.
Add a grilled salmon fillet to each plate. Drizzle salmon with reserved dressing.
Tuna with Fruit Salsa
4 servings
- Four 5 ounce tuna steaks, 1-inch thick
- 2 fresh ripe peaches, halved and pitted
- 2 tablespoons olive oil
- Salt and cracked black pepper
- 2 tablespoons apricot preserves
- 1 tablespoon vinegar
- 1/2 cup fresh raspberries
- 3 green onions, thinly sliced
Lightly brush tuna steaks and peach halves with olive oil; sprinkle with salt and pepper.
Heat grill and oil the grates.
Grill tuna and peaches over medium-high heat for 5 minutes. Remove peaches; set aside to cool. Coarsely chop peaches.
Turn tuna and cook 6 to 7 minutes more or until it flakes easily when tested with a fork. Transfer tuna to a platter; cover to keep warm.
In a medium microwave-safe bowl heat apricot preserves on 100 percent power (high) for 15 seconds. Stir in vinegar; gently fold in raspberries and chopped peaches.
Serve fruit salsa with tuna steaks and sprinkle with green onions.
Mustard-Glazed Halibut Steaks
Save time and grill a vegetable or two alongside the fish.
4 servings
- Four 4-5 ounce halibut (or any white fish) steaks, cut 1 inch thick
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons finely snipped fresh basil
Pat fish dry with paper towels.
In small saucepan heat butter, lemon juice, mustard and basil over low heat until butter is melted. Brush both sides of the fish steaks with the mustard mixture.
For a gas grill: cook fish steaks on greased rack over medium for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with additional mustard mixture.
For a charcoal grill: arrange preheated coals around a drip pan in a covered grill. Heat to medium and place fish on the greased grill rack over the drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with the mustard mixture.
Grilled Scallops With Salsa Verde
Choose scallops that are "dry" (not stored in liquid preservatives). Large sea scallops are better for the grill; small bay scallops could overcook before browning or fall through the grates. Make sure to coat them thoroughly in an oil based marinade before grilling, so they don't stick to the grate.
Servings: 4
- 2 tablespoons olive oil
- 12 large sea scallops, side muscle removed
- Kosher salt and freshly ground black pepper
- 4 metal skewers
- Salsa Verde, recipe below
Prepare grill for medium-high heat; oil grate. Mix scallops with oil and season with salt and pepper. Thread scallops on 4 metal skewers and place them on the grill, flat side down. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side. Serve scallops with Salsa Verde.
Salsa Verde
This sauce is delicious with shellfish.
Makes About 1 Cup
- Half a lemon, zested and juiced
- 1 small shallot, finely chopped
- 1 garlic clove, finely chopped
- Kosher salt and freshly ground black pepper
- 1 cup extra virgin olive oil
- 3/4 cup finely chopped fresh parsley
- 1/2 cup finely chopped fresh basil
- 1/4 cup chopped fresh chives
Squeeze juice from the half lemon after the peel is removed and set aside. Combine the lemon zest, shallot and garlic in a medium bowl; season with salt and pepper. Let sit 5 minutes. Add oil, parsley, basil and chives. Stir in reserved lemon juice.
Are you bored from eating the same things for dinner week after week? One of the best ways to add variety and interest to your meals is to experiment with ingredients you haven't used before or use your favorites in a new way. Add different seasonings and herbs to change your old recipes. Try new combinations of ingredients. Hopefully, the recipes below will inspire you.
Mediterranean-Style Snapper
Serve this entrée with cooked orzo pasta or couscous and sautéed green beans.
4 servings
- 8 small cloves garlic
- Half of a 6 1/2 ounce jar oil-packed sun-dried tomatoes (1/3 cup)
- 1/2 cup pitted mixed green olives
- Four 5 ounce red snapper fillets with skin or other firm-flesh white fish
- 1/4 cup crumbled feta cheese
- Fresh oregano leaves
- 8 whole Pepperoncini (Italian pickled peppers)
Peel the garlic cloves and with the side of a wide knife smash garlic.
Drain 2 tablespoons of oil from the sun dried tomatoes and heat the oil in extra-large skillet.
Add sun dried tomatoes, olives and garlic to the hot oil. Cook 2 to 3 minutes, until garlic is golden. Use a slotted spoon to the remove the tomato-olive mixture. Leave the oil in the skillet to cook the fish. Set aside the tomato-olive mixture.
Rinse and pat fish dry with paper towels. Season with salt and pepper. Cook fish, skin side down, in the hot oil 5 minutes for each 1/2 inch thickness of fish or until the skin is golden and crisp and the fish flakes easily when tested with a fork, turning once halfway through cooking. Remove skin, if desired.
To serve, top fish with tomato-olive mixture, cheese, chopped fresh oregano and pepperoncini.
Spicy Grilled Steak & Sweet Potatoes
Cook the sweet potatoes and onions in a foil packet alongside the steak on the grill. Serve with steamed fresh spinach.
2 servings
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 8 ounces sirloin, rib-eye or strip steak, trimmed and cut into 2 portions
- 1 medium sweet potato, peeled and very thinly sliced
- 1 small red onion, halved and very thinly sliced
- 2 teaspoons olive oil
- 1/2 teaspoon freshly grated orange zest
- Cooking spray
Preheat grill to high and oil the grates.
Combine allspice, cumin, ginger, salt, cinnamon, coriander and cayenne in a medium bowl. Remove 2 1/4 teaspoons for the steak.
Sprinkle the steaks with 2 1/4 teaspoons of the spice mixture.
Add the sliced sweet potato and onion to the bowl with the remaining spice mixture along with the oil and orange zest; toss to coat.
Place two 24-inch sheets of foil on top of each other (the double layers will help protect the ingredients from burning). Generously coat the top piece with cooking spray.
Spread the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet.
Place the packet on one side of the grill and cook, turning once, about 6 minutes per side.
Cook the steaks on the other side of the grill, turning once, 3 to 4 minutes per side for medium-rare. Transfer to serving plates and let rest while the foil packets finish cooking.
Open the packets (be careful of steam) and serve alongside the steaks with steamed spinach.
Linguine with Tomatoes, Zucchini and Herbs
Serve this dish with a mixed green salad and crusty Italian bread.
Serves 4
- 1 pound fresh ripe tomatoes, cored and chopped
- 1 tablespoon chopped basil
- 1 tablespoon chopped parsley
- 2 garlic cloves, minced
- 2 teaspoons kosher salt
- 1 small red chili pepper, seeded and minced
- 1/3 cup extra-virgin olive oil
- 12 ounces linguine
- 3 young, thin zucchini, sliced
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
In a large bowl, mix the tomatoes with the basil, parsley, garlic, salt, chili and olive oil.
In a large pot of boiling salted water, cook the linguine until al dente; drain well.
Add the linguine to the bowl with the tomato mixture along with the sliced zucchini and toss.
Add the 1/4 cup of grated cheese, toss again and serve in pasta bowls, passing more cheese at the table.
Lemony Chicken with Cucumber Salad
Serve this dish with warm pita bread
2 servings
For the salad:
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon chopped fresh dill
- 2 medium tomatoes; chopped
- 1 cup diced cucumber
- 4 ounces feta cheese, crumbled
- Salt and freshly ground black pepper
For the chicken:
- 2 boneless and skinless chicken breasts
- 1/4 cup lemon juice
- 2 tablespoons olive oil plus more for cooking
- 3 garlic cloves; minced
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the salad
Whisk lemon juice, olive oil, mustard, honey and dill in a medium bowl. Add tomatoes, cucumber and feta cheese. Toss gently, season to taste with salt and pepper. Refrigerate at least 20 minutes or up to a day.
For the chicken:
Combine lemon juice, olive oil, garlic, dill, salt and pepper in a small bowl. Use the back of a small spoon to press garlic and dill into the other ingredients.
Pour the marinade into a resealable plastic bag or small rimmed dish and add the chicken. Marinate 20 to 30 minutes at room temperature or up to 2 hours in the refrigerator. Remove the chicken from the marinade and discard the marinade.
Heat 2 tablespoons of olive oil in a medium frying pan (with lid) over medium-high heat. As soon as the oil is hot, add the chicken. Cook 2 to 3 minutes until golden. Turn, reduce heat to low, then cover the pan with the lid. Cook 10 to 15 minutes or until an instant read thermometer reads 165 degrees F (74C) when inserted into the thickest part of the breast.
Transfer chicken to a plate and cover loosely with aluminum foil. Rest 5 minutes. Serve alongside the salad.
Grilled Pork Kabobs
Serve this dish with your favorite coleslaw or use the recipe below.
4 servings
- 2/3 cup orange marmalade
- 2 teaspoons finely chopped fresh rosemary leaves
- 1/2 teaspoon salt
- 1 lb sweet potatoes, peeled, cut into 1-inch pieces
- 4 tablespoons water
- 1 lb pork tenderloin, cut into 1-inch pieces
- 2 zucchini, cut into 1-inch pieces
Heat a gas or charcoal grill and oil the grill grates.
In a 1-quart saucepan, heat marmalade, rosemary and salt to boiling, stirring frequently. Remove from heat; set aside.
In a 1-quart microwavable bowl, place sweet potato pieces and water. Cover loosely with a microwavable paper towel. Microwave on High 2 to 3 minutes, stirring once, just until potatoes are tender (do not overcook). Drain sweet potatoes and pat dry with a paper towel.
On each of eight 12 inch long metal skewers, carefully thread pork, sweet potatoes and zucchini, leaving 1/4-inch space between each piece.
Grill kabobs over medium heat 8 to 10 minutes or until the until pork is cooked., turning once and brushing with the marmalade glaze during the last 3 minutes.
Easy Healthy Coleslaw
This coleslaw is very refreshing with BBQ foods. It keeps well, covered in the refrigerator and should be made several hours in advance to allow the flavors to develop and the cabbage to soften.
- 1/2 cup plain Greek yogurt
- 3 tablespoons cider vinegar
- 3 tablespoons honey
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 16 ounce bag (about 6¼ cups) of supermarket shredded cabbage and carrot slaw
In a glass measuring cup, combine Greek yogurt, vinegar, honey, salt and pepper and whisk until smooth and thoroughly combined.
Place slaw in a large bowl and pour the dressing mixture over the top. Stir to coat cabbage thoroughly. Cover and refrigerate for at least 30 minutes.
Lots of mayo can easily turn a pasta salad into a 400 calorie or 500 calorie side dish. Here are some tips you can follow to make a healthy pasta salad.
A whole-wheat pasta salad is a great way to add whole grains and there are many brands on the market to choose from that actually taste good. Traditional pasta salads call for about two cups of pasta per person, without any dressing or add-ins. On its own, that's 400 calories. And portions still matter, even when you're using whole-grain pasta. Aim for about one-cup servings of cooked pasta.
Since pasta portions can quickly up the calories, it's important add bulk to your dish by adding vegetables. Olives, bell peppers, carrots, broccoli, scallions, cauliflower, grape tomatoes and cucumbers are great options, but there's no limit to the amount of vegetables you can add.
Get flavor without adding calories by mixing in seasonal fresh herbs. Basil, mint and parsley all work well in a pasta salad. Herbs also contain small amounts of vitamins and minerals, which helps make your pasta salad even healthier.
Cheese, corn and beans are several high-calorie ingredients typically found in pasta salads. If you do add cheese, sprinkle about one tablespoon per serving to add flavor. For corn or beans, two tablespoons per serving should be enough.
Many dressings drown a pasta salad in calories. You want just enough dressing to cover the ingredients, without totally saturating them. This also allows the flavors of the vegetables and fresh herbs to come though. There are also many ways to make a healthier dressing: Combine light mayonnaise with nonfat Greek yogurt to cut overall calories or use a vinaigrette dressing instead of mayonnaise. Whichever you choose, a good rule of thumb is to use two tablespoons of dressing per serving.
Farfalle Salad with Fennel, Prosciutto and Parmesan
4 servings
- 8 oz farfalle pasta (bow ties)
- 1 large fennel bulb (about 1 pound), sliced as thin as possible
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1/4 pound thin-sliced prosciutto, cut into strips
- 1/4-pound chunk Parmesan cheese, shaved
In a large pot of boiling, salted water, cook the pasta until al dente, about 14 minutes. Drain.
In a large bowl, toss together the pasta, fennel, oil, lemon juice, salt and 1/4 teaspoon of the pepper. Add the prosciutto and toss again.
To serve:
Mound the salad on plates. Top with strips of Parmesan shaved from the chunk of cheese with a vegetable peeler.
Sprinkle the remaining 1/4 teaspoon pepper over the cheese.
Shrimp, Lemon and Gemelli Pasta Salad
6 servings
- 1 lb gemelli or cavatappi pasta
- 1 lb large shrimp
- 1 lemon
- 1/4 cup extra-virgin olive oil
- 2 tablespoons Champagne or white wine vinegar
- 2 tablespoons chopped fresh dill
- 1 tablespoon capers
- 1 tablespoon Dijon mustard
- 1 clove garlic
- 1 pint grape tomatoes
- 1/2 peeled cucumber, sliced
Heat a large covered saucepan of salted water to boiling. Cook pasta 2 minutes less than the label directs, stirring occasionally. Add shrimp 2 minutes before the pasta is cooked. Drain well.
Grate 1 teaspoon peel from the lemon and squeeze 2 tablespoons juice into large bowl. Add oil, vinegar, dill, capers, mustard, garlic and 1/2 teaspoon each salt and pepper; whisk to combine.
Stir in tomatoes and cucumber.
Add pasta and shrimp to the large bowl; toss until well-coated. Serve warm or refrigerate in an airtight container up to 1 day ahead.
Spaghetti with Pesto and Tomato-Mozzarella Salad
6 servings
- 1 lb thin spaghetti
- 1 bunch fresh basil
- 1 clove garlic
- 1/4 cup extra virgin olive oil, plus 1 tablespoon
- 1/2 teaspoon. salt
- 1/4 teaspoon ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- 1 1/2 pints red and/or yellow cherry tomatoes, cut in half
- 1 tablespoon red wine vinegar
- 8 oz fresh mozzarella cheese, cut into cubes
Heat a large saucepan of salted water to boiling. Add spaghetti and cook as label directs for al dente.
Reserve 12 small basil leaves for garnish.
From the remaining basil, remove enough leaves to equal 2 cups firmly packed.
In a food processor, process basil leaves, garlic, 1/4 cup oil and 1/2 teaspoon salt until pureed, stopping processor and scrape bowl occasionally.
Add Parmesan; pulse to combine. Set pesto aside.
In a large bowl, mix tomatoes, vinegar and 1/4 teaspoon pepper the with remaining 1 tablespoon oil and 1/4 teaspoon salt. Gently stir in mozzarella.
Drain spaghetti, reserving 1/2 cup spaghetti of the cooking water. Return spaghetti and reserved cooking water to the saucepan; add pesto and toss well.
Spoon spaghetti mixture into the bowl with the tomato-mozzarella salad. Garnish with reserved basil leaves. Serve at room temperature.
Chicken and Penne Salad
4 servings
- 2 cups penne (tube-shaped) pasta
- 2 cups (1-inch) cut green beans (about 1/2 pound)
- 2 cups shredded cooked chicken breast
- 1/2 cup vertically sliced red onion
- 1/4 cup chopped fresh basil
- 1 1/2 teaspoons chopped fresh flat-leaf parsley
- 1 (7-ounce) jar roasted red bell pepper, drained and cut into thin strips
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon cold water
- 1/2 teaspoon salt
- 1/2 teaspoon finely minced garlic
- 1/4 teaspoon black pepper
Cook pasta in boiling water 7 minutes. Add green beans; cook 4 minutes. Drain well.
Combine pasta, green beans, chicken, onion, basil, parsley and roasted peppers in a large bowl, tossing gently to combine.
Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Chill.
Roasted Vegetable Pasta Salad
8-10 servings
- 1 ½ cups coarsely chopped zucchini (1 medium)
- 1 ½ cups coarsely chopped yellow summer squash(1 medium)
- 1 cup coarsely chopped red onion (1 large)
- 1 cup coarsely chopped fennel bulb
- 3/4 cup coarsely chopped green sweet pepper (1 medium)
- 3/4 cup coarsely chopped red sweet pepper (1 medium)
- 1 small eggplant (about 10 ounces), coarsely chopped
- 3 tablespoons olive oil
- 12 ounces dried whole wheat penne pasta
Walnut Pesto
- 2 cloves garlic, minced
- 1 cup torn fresh basil
- 1/3 cup grated Pecorino Romano cheese
- 1/4 cup chopped walnuts, toasted
- 1/2 cup olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 2 cups cherry tomatoes, halved
- Salt
- Ground black pepper
- Snipped fresh basil
Preheat oven to 400 degrees F.
In a roasting pan combine zucchini, summer squash, onion, fennel, sweet peppers and eggplant. Drizzle with the 3 tablespoons oil; toss to coat. Roast for 45 to 50 minutes or until the vegetables are tender, stirring twice. Transfer to a very large bowl; cool.
Cook pasta according to package directions for al dente. Drain and cool slightly.
Add the pasta to the roasted vegetables. Mix gently.
For the walnut pesto:
In a blender combine garlic, the 1 cup torn basil, the cheese and walnuts; cover and pulse with several on/off turns until chopped. With blender running, gradually add the 1/2 cup oil, the lemon juice and the 1/2 teaspoon salt.
Add the pesto to the pasta-vegetable mixture, stirring gently to coat. Stir in cherry tomatoes. Season to taste with additional salt and black pepper.
Serve at room temperature sprinkled with additional basil.
Looking for a quick snack or an easy dish to make for a picnic, barbecue or party, fruit salad is a great option.
A few additions to a fruit salad can go a long way in adding color, flavor and uniqueness. A squeeze of fresh citrus juice prevents browning in some fruits and adds a bright flavor that will help balance out the sweetness of the fruit. Similarly, a chiffonade of fresh herbs (like mint, basil or cilantro) elevates and enhances a dish of fruit.
When making a fruit salad think about flavors that will complement and balance the sweetness (or sourness) of the fruit you are using. Smoky, spicy and salty flavors work well with very sweet fruits like berries or melon. A homemade simple ginger syrup complements tart fruits like pineapple.
To make the ginger syrup:
Bring 1 cup sugar and 1 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve the sugar. Add 1 piece (about 4 ounces and 10 inches long or use several small pieces) of fresh ginger, peeled and cut into very thin rounds. Bring to a simmer. Remove the pan from the heat and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard ginger. Refrigerate up to 1 month.
Fruit and Herb Salad
For the salad:
- 1 pint strawberries, stemmed and halved
- 1 half-pint raspberries
- 1 half-pint blueberries
- 2 oranges, peeled and cut into sections
- 2 kiwis, peeled and cut into large chunks
- 1 mango, peeled and cut into large chunks
- 2 cups fresh pineapple, cut into large chunks
- 1 cup cantaloupe or honeydew melon chunks
- 1/4 cup fresh mint, julienned, for garnish
For the syrup:
- 1 cup sugar
- 1 cup water
- 1/2 cup chopped fresh mint
Combine all of the fruit in a large attractive serving bowl. Refrigerate.
For the syrup:
Bring the water to a boil, add the sugar and then the mint. Boil until the sugar is completely dissolved, about 2 minutes.
Strain through a colander into a bowl. Let the syrup cool.
Gently combine the cooled syrup with the fruit just before serving.
Garnish with mint and serve immediately.
Wine Soaked Fruit Salad
- 1/4 cup superfine sugar
- 3/4 cup Grand Marnier
- 2 cups rosé wine
- 2 cups red wine
- 1 Granny Smith apple, cored and thinly sliced
- 2 cups strawberries, tops removed and halved
- 1 orange, thinly sliced
- Mascarpone cheese for garnish
In a large mixing bowl, combine the sugar, Grand Marnier and both wines. Stir until the sugar dissolves.
Next, add in all of the fruit, making sure that all the pieces are submerged in the liquid. Cover with plastic wrap and refrigerate overnight.
To serve:
Use a slotted spoon to remove the wine soaked fruit to individual dessert bowls. Top with a dollop of mascarpone cheese and serve.
Basil Fruit Salad
- 1 pound seedless watermelon, peeled and cut into 1-inch cubes (4 cups)
- 3 cups seedless green grapes, halved
- 2 cups fresh blueberries
- 2 tablespoons thinly sliced fresh basil leaves
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
In a large bowl combine the watermelon, grapes, blueberries and basil.
In a small bowl whisk together the vinegar and honey and drizzle over the fruit. Stir gently to coat.
Cover and chill for up to 8 hours.
Melon, Berry and Cheese Salad
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 small shallot, thinly sliced
- 1/2 teaspoon minced preserved lemon peel or lemon zest
- 1/4 teaspoon crushed red pepper
- Salt
- Freshly ground pepper
- 1/2 honeydew melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and thinly sliced
- 1/2 cantaloupe melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and thinly sliced
- 1 cup blackberries
- 2 ounces ricotta salata, parmigiano-reggiano or feta cheese, cut into thin slices
- 2 tablespoons snipped chives
In a small bowl, combine the olive oil, lemon juice, shallot, preserved lemon, crushed red pepper and season with salt and pepper.
Arrange the melon slices and blackberries on a large serving platter.
Drizzle the dressing over the fruit. Garnish the salad with cheese, snipped chives and serve.
Red Fruit Salad
Serves 6
- 1/2 pound cherries, pitted and cut in half
- 1/2 pound seedless red grapes, cut in half
- 1 pound strawberries, cored and cut in half
- 1 1/2 teaspoons whole coriander seeds
- 3 tablespoons brown sugar
- Juice and zest of half a lemon
- Mint for garnish, optional
Combine the fruit in a large bowl.
Toast the coriander seeds until fragrant in a dry skillet, then crush in a mortar and pestle or a coffee grinder until finely ground. Work the sugar into the coriander one tablespoon at a time.
Sprinkle the mixture evenly over the fruit along with the lemon zest and toss gently with your hands. Season with the lemon juice.
Set aside for at least ten minutes or even overnight before serving.
Add mint if you like it before serving.
Grouper is a mild, sweet fish that belongs to the sea bass family. It is a salt water fish that can become quite large. It is a locally caught fish where I live and grouper sandwiches are very popular here.
Due to their preferred habitat around coral reefs, groupers are accessible primarily by hook-and-line fishing. In my local area, the harvesting of grouper is closely monitored and regulated to ensure healthy stocks as a naturally renewable and sustainable resource.
In many parts of the world, grouper fisheries are depleted. One reason for this is their unusual mating ritual, where mature fish come together to spawn in huge numbers and that makes them easy targets for destructive fishing practices. This situation removes many reproducing fish and challenges the recovery of their populations.
Red and black grouper from the U.S. Gulf of Mexico are no longer over fished. Management techniques supported by EDF (Environmental Defense Fund) show enormous promise for bringing our seas back from unhealthy environments. Under an innovative fishing model known as catch shares, fishermen have an economic incentive to help the fishery recover. They get a share of the allowed catch, which grows larger as the fishery recovers.
Grouper is also a healthy menu choice. Six ounces of uncooked grouper has only 165 calories and 3 grams of fat (none of which is saturated). It can be cooked in a variety of ways since it is a firm fish that holds up to various cooking methods, including cooking it on the grill. Since grouper is a lean fish, however, it benefits from basting with a flavorful sauce while grilling.
Herb Infused Fish Fillets
Since I cook for two most days, I made half the amount listed in the recipe below. You can also use any firm white fish fillets that are available in your area.
4 servings
- 1 1/2 lbs grouper fillets (or other firm white fish) 3/4 to 1 inch thick
- 6 sprigs fresh thyme
- 4 fresh rosemary sprigs
- 8 bay leaves
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, sliced
- Salt to taste
- 2 tablespoons minced fresh oregano leaves
- Heavy-duty aluminum foil
- Olive oil cooking spray
- Freshly ground black pepper
Rinse the fish fillets and and pat dry with paper towels.
Lightly salt both sides of the fish and set aside until the grill is ready
Heat the grill to medium-high.
Cut off a piece of heavy-duty aluminium foil large enough to accommodate the fish on the grill. Poke several holes through the foil, spray with olive oil cooking spray and make a base on the foil for the fish with the thyme, rosemary and bay leaves.
In a small bowl combine the lemon juice, garlic and olive oil.
Place the fish on top of the herb branches, brush the fish with the lemon mixture.
Place the foil with the fish on it on the grill over direct heat and close the cover. Grill for 6 minutes, brush the fish with the lemon mixture again and sprinkle with the minced oregano leaves.
Close the grill cover and cook for about 6 more minutes more or until the fish flakes when poked with a fork in the thickest part.
Grind fresh black pepper over the fish before serving.
Roasted Corn and Peppers
I served the grilled grouper for dinner with this side dish.
Serves 4
- 1 tablespoon olive oil
- 1 cup red bell pepper, chopped
- 1 cup green bell pepper, chopped
- 2 cups fresh corn kernels
- 1 cup onion, diced
- 1/2 teaspoon salt, divided
- 1/2 teaspoon fresh-ground black pepper
Heat the oven to 450 degrees F.
Combine the olive oil with the peppers, corn, onion and the salt and pepper in a baking dish.
Roast the mixture in the oven until the corn and peppers start to brown, about 20 minutes, stirring twice.
Grilled Grouper Sandwich
If you would like to turn this grilled grouper into one of Florida's best dishes, here is how to do it.
For the sauce:
- 1/2 cup reduced-fat mayonnaise
- 2 medium green onions, finely chopped (2 tablespoons)
- 1 tablespoon sweet pickle relish
- 1 ½ teaspoons capers, drained and chopped
- 1 ½ teaspoons fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
For the sandwich:
- 4 grouper fillets, about 1 inch thick (5-6 oz each), cooked according to the recipe above.
- 4 whole wheat hamburger buns
- 4 leaves green leaf lettuce
In a small bowl, stir mayonnaise, onions, relish, capers, lemon juice and Worcestershire sauce with a whisk until well blended. Cover and refrigerate until serving time.
On each bun bottom, place lettuce and a grilled grouper fillet. Spoon some sauce evenly over the fish. Cover with a bun top and serve.
Caesar Salad Topped with Grilled Grouper
You can also turn this grilled grouper into a great salad, another favorite in my region.
- 4 grouper fillets, about 1 1/2 inches thick (6 oz each), cooked according to the recipe above.
- 1/2 cup olive oil, divided
- 3 large garlic cloves, divided
- 1/2 teaspoon coarse kosher salt
- 3 cups of firm country bread, cut into 1 inch pieces
- 1/3 cup freshly grated Parmesan cheese, plus extra for serving
- 1/4 cup mayonnaise
- 2 anchovy fillets
- 2 tablespoons fresh lemon juice
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- Large head of romaine lettuce, torn into bite-size pieces
Preheat the oven to 350°F.
For the croutons:
Whisk 1/4 cup of the oil, 2 of the garlic cloves, minced and coarse salt in large bowl to blend. Add bread cubes and toss to coat. Transfer croutons to a baking sheet.
Bake croutons until golden brown, about 12 minutes. Cool completely.
For the dressing:
Combine the 1/3 cup Parmesan cheese, mayonnaise, anchovies, lemon juice, mustard, Worcestershire sauce, remaining 1/4 cup oil and 1 garlic clove in a blender and puree until smooth.
Season dressing to taste with salt and pepper.
For the salad:
Place lettuce and croutons in a large bowl and toss with the dressing. Place the lettuce and croutons onto 4 individual serving plates and place one grilled grouper fillet on top of each salad.
Sprinkle each with additional Parmesan cheese.


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Attend a No Wrong Door Training
Recognize and improve the service for veterans, service members and the families who face challenges associated with military experiences and lifestyle, particularly the invisible wounds of war. Learn more about and register for a No Wrong Door Training
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More than 145,000 Veterans live in Nebraska. The use of commuity providers by veterans, service members, and their families has increased dramatically in recent years - a trend expected to grow. Learn more about how NALHD's VetSET Nebraska project is connecting Nebraska's rural veterans to local resources.
Health Literacy
Health Literacy is the collection of skills needed to communicate about health care. Learn more about how NALHD directly addresses health literacy to improve health outcomes for Nebraskans.


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15" Undercounter Beverage Center with 3.0 cu. ft. Capacity, Adjustable Glass Shelves, Door Storage, LED Lighting, Digital Thermostat and Factory Installed Lock
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Wixon Inc. recently donated $19,000 of proceeds from the organization's annual golf tournament to the Make-A-Wish Foundation of Wisconsin. Wixon has donated more than $100,000 to Make-A-Wish over the past eleven years. Held in July, the remainder of the proceeds from the golf event will be distributed among local-based charities supporting families in the St. Francis and Cudahy areas of southeast Wisconsin.
Presenting golf tournament sponsors that helped make the donation possible include: Food Ingredients Inc.; Citrus & Allied Essences Ltd./Trilogy Essential Ingredients Inc.; FDP USA Inc.; Prinova Group LLC; and Sensient Dehydrated Flavors Co.
"Part of Wixon's mission is to continually give back to the communities that we serve," says Wixon President Peter Gottsacker. "Our dedication starts with our customers – and their customers – and extends to our employees, their families, and our neighbors in the area. With their support, as well as the contribution of the presenting sponsors, this tournament exceeded all of our expectations."
Founded in 1907, Wixon is a fully integrated food and beverage ingredient leader providing flavor technologies, spices, blended seasonings, protein expertise, foodservice and menu solutions, and consumer products and packaging. Wixon's brand promise of Service Driven Culinary Science gives customers the added benefit of food technology enhanced by the creativity of culinary arts. With its advanced scientific and culinary capabilities combined with a passion for service, Wixon drives innovation and provides solutions for its customers. Besides custom flavor formulations, Wixon offers R&D, product development, packaging options, inventory management, and just-in-time delivery. Located in St. Francis, Wis., a suburb of Milwaukee, Wixon is ISO9001 certified and QAI Organic Certified. More information on Wixon or any of its products may be obtained at www.wixon.com or by calling (414) 769-3000.
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The head of the Iraqi Secret Police told reporters in Baghdad today that Palestinian guerrilla leader Abu Nidal committed suicide as Iraqi agents attempted to take him in for interrogation. According to the official, he died by shooting himself in the mouth in his Baghdad apartment.
Reports of Abu Nidal's death emerged earlier this week but there has been confusion about the circumstances in which he died. Nidal was once declared America's most wanted terrorist long before Osama bin Laden. The Iraqi government says Nidal had entered Iraq illegally and was carrying a false Yemeni passport. Iraqi officials today displayed photos of his dead body, as well as forged passports and ID cards, and weapons found at the apartment. Iraq's Secret Police chief said coded messages were found in the apartment revealing Abu Nidal was on the payroll of a foreign country. Reports on Tuesday suggested he had established contacts with what the Iraqis described as Kuwaitis plotting against Iraq. Reports of his death first emerged in al-Ayyam newspaper published in the West Bank, which said Abu Nidal died on Friday.
The White House welcomed his death, describing him as "one of the most craven and despicable terrorists in the world." Abu Nidal was head of the Fatah-Revolutionary Council, (not to be confused with Fatah) which Washington had labeled the world's most feared terrorist organization before the rise of al-Qaeda.
He is accused of the attacks on the Rome and Vienna airports in December 1985 when 18 people were killed. He is also linked to several attacks in France in the 1980s, including a bomb attack on a Paris synagogue and a machine-gun assault at a Jewish restaurant, in which several people were killed.
- Robert Fisk, a veteran journalist for the Independent newspaper in London. He just wrote a piece called "Gun for hire who has already died at least twice" about the death of Abu Nidal. He also just returned from Afghanistan where he did a series.
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Names starting with Le- for boys
Le- names beginning or starting with Le- for men. Names that start with Le- are used more often as feminine names. Click here for the list of names containing the element "le", and here for the list of Le- names for girls. These boy names were at the apex of their popularity during 1880-1889 and are almost as popular today, but with names like Lee, Leroy, Leopold, Les and Leslie falling out of style. The more fashionable names for newborns among these are Leonidas (#566), Lennox (#585), Leo (#97), Leandro (#784) and Leonardo (#114), and there is a rekindling in birth name popularity for Leo.
Alexander - Bradley
Page 1/4 of 56 Le- grouped names.
[Lex, Lexo, .. 68 more] Var. of Alexander 1 From Greek word. "Man's defender, warrior." The variant forms Lex and Lexo are uncommonly used as male names, and Lex occurs frequently (Top 28%) as a last name according to the US Census. ..
[Lewis, .. 13 more] Var. of Aloysius 2 Based on Old German word. "Famous warrior." The variation Lewis is more commonly used as a given name for baby boys among the different variations of the name. See also Lexis. ..
[Lee▼, .. 15 more] Form of Ashley 3 Origin fr. Old English element. "Ash meadow." Unisex name. The form Lee is more widely used as a name for babies among the different forms of the name.
[Lee▼, .. 5 more] Form of Bentley 4 Source fr. Old English language. "Bent grass meadow." Also suitable as a girls' name. The form Lee is more familiar as a birth name for boys among the different variations of the name.
[Lee▼, .. 8 more] Var. of Bradley 5 From Old English word. "Broad meadow." Also suitable as a girls' name. The variation Lee is more generally used as a birth name among the different versions of the name.
Quick Index
Summary of all names (grouped by variations) for Le- names for boys.
[Alexander - Bradley]
Alexander [Lex, Lexo], Aloysius [Lewis], Ashley [Lee], Bentley [Lee], Bradley [Lee]
[Farley - Lemuel]
Farley [Lee, Leigh], Finlay [Lee, Leigh], Hadley [Leigh], Lamar [Lemar, Lemarr], Lamont [Lemond], Laverne [Levern, Leverne], Lawrence [Lenci], Le- [Levon, Levell, Levelle, Lewayne, ..], Leander [Lee, Leo, Leanther, Leiandros, ..], Leary, Lebrun [Lebron], Lech, Lee [Lea, Leigh], Leggett [Legate, Leggitt], Lehman [Lehmann], Leif, Leighton [Leyton], Leith, Leland [Le, Leeland, Leyland, Leighland], Lemuel [Lem, Lemmie]
[Lennox - Lewis]
Lennox [Lenox], Lenny [Len, Lenn, Lennie, Lennell], Leo [Lev, Leonel, Leontios, Leonello, ..], Leomaris, Leon [Leone, Leoncio], Leonard [Leonis, Leonid, Leonides, Leonidas, ..], Leonardo, Leopold [Leo, Leupold, Leopoldo], Leron, Leroux, Leroy [Lee, Leroi, Leeroy], Leslie [Lezly, Lesly, Leslee, Lesley, ..], Lester [Les, Leicester], Lev, Levander, Levant, Levi [Levy, Levey, Levon, Levin], Leviticus, Levon, Lewis [Lew]
[Lexer - Napoleon]
Lexer [Lex, Lexo, Lexus, Lexis], Lexus, Lidon [Ledon, Leedon], Lindell [Lendall, Lendell], Lionel [Leonel, Leonello], Liron [Leeron], Llewellyn [Lew, Lewellen, Lewellyn], Louis [Lew, Lewes, Lewis], Lydell [Ledell], Lysander [Lesandro], Napoleon [Leon, Leone]


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hill climbing games
uc browser
flashlight apps
tractor games
opera mini
bikini videos
helicopter games
speed booster apps
driving games
mp3 downloader apps
funny animal videos
bollywood actresses
Moto racing scenes. Live wallpaper.
Salma Hayek live wallpaper with spacial effects
Abstractions. Live wallpaper.
Four burning candles live wallpaper.
Live skull, funny wallpapers for your phone.
Fuming and burning cigarette in his mouth skull.
Neon paintings covered by colored fog in 3d cube
Angel girl live wallpaper
Glass balls that smoothly changing color live wallpaper
Magic headphones live wallpaper.
Cute animated girl on your desktop, live wallpaper.
Bamboo over water live wallpaper. Relaxing zen wallpaper
Colored world - beautiful live wallpaper with photo that smoothly changes colors
Ocean surface live wallpaper. Rendered in OpenGL ocean, little simplified to prevent rapid battery discharge. Application contains ads Airpush defined as AdWare
Orchid over water live wallpaper
Rock garden. Zen logic game. Walk on to the sand to grow plants. You can not turn corners while shovel is moving. You can not walk over sand that is already planted. You complete level if all sand is planted. Have a good time and relax.


text:
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Categories animals
Tags funny, cat, dog, kitty, animal, hero, pet, protect
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It's like the Flintstones in real life.
53,137 |1
Dog plays with squeaker toy and sing.
97,475 |1
This super-focused cat can't keep his eyes off the birds outside a window.
9,429 |8
Now you'll want a pet magpie.
96,685 |1
The cat is clearly making fun of humans.
13,991 |9
"When a cat does not fear the vacuum... the funniest cat video I've seen in a while."
71,224 |1
A dog jumps in lake quickly after he thought his owner was drowning.
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The fishing cat seems to believe its own illusion.
59,169 |1
Cat loses mind watching twirly toy.
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Momma cat dragging the ducklings back by their little tail feathers.
82,772 |1
VideoBash is your first and final stop for free funny videos, games and pictures guaranteed to brighten up your day. The funniest jokes and the most unbelievable pranks caught on tape have been collected in one spot for your viewing pleasure. This is entertainment at its best and no one does it better than VideoBash. These funny clips crackle with humor and they will definitely have you laughing till your sides hurt. Quality is our number one priority and the free funny vids here are the best of the best. There are no mediocre videos here. All the videos, jokes, pranks on VideoBash are the cream of the crop and you'll be hooked from the get go. The best part is you don't have to keep all this good stuff to yourself, you can share all the free entertainment videos with your friends.


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Chris Brown's publicist has to be a millionaire.
Fargo Fridays are back! We've seen Tory Lanez dedicate a track to a lady he's feeling in the past, specifically, he serenaded Teyana Taylor on "Teyana," which even elicited a response from the female singer.
Chris Brown can't seem to stay away from social media, specifically, airing out his thoughts on personal matters via the public platform.
Chris Brown and Karrueche Tran may no longer be an item, after his girl (and Breezy for that matter) discovered that Brown had a nine month old daughter.
It's been almost a month since Karrueche Tran called it quits with Chris Brown after learning her former-boyfriend was the father of a nine-month-old baby girl.
Chris Brown Calls Karrueche A "Thot" For Posting Bikini Pictures On Instagram Mar 17, 2015 at 07:17pm
Chris Brown has a pretty horrible reputation with women, and his breakup with Karrueche Tran hasn't made it any better.
Chris Brown Reportedly Set To Pay Less Child Support Now That He's Going Through The Legal System Mar 7, 2015 at 10:06am
Chris Brown is often in the headlines, but this was a big week even for him.
Chris Brown Is Reportedly The Father Of A Baby Girl [Update: Karrueche Calls It Quits With Brown] Mar 4, 2015 at 11:09am
Well this interesting. According to TMZ, Chris Brown is the father of a 9-month old baby daughter.
Over the weekend we saw Chris Brown's anger get the best of him, as he put his ex-girlfriend Karrueche Tran on blast publicly, alleging that she went on dates with Drake while he was locked up, and barely visited him in jail, among other things.
News broke earlier today that Chris Brown and his on-again-off-again girlfriend Karueche Tran had officially called it quits, but the social media battle had just begun.
After existing in on-again off-again territory for the majority of the year, Chris Brown and Karrueche Tran appear to have called things off again, only this time, things got a little ugly.
Chris Brown Calls Out "The Real" Hosts Tamar Braxton & Adrienne Bailon [Update: Brown Reflects On What He Said] Nov 4, 2014 at 05:11pm
Chris Brown is back making confrontational headlines. This time around, Breezy is firing back at "The Real" hosts, Tamar Braxton and Adrienne Bailon, after they spoke about him during their recent girl chat on Monday.
Chris Brown's Hot 97 interview with Ebro, Peter Rosenberg and Laura Stylez touches on a lot of topics, after digging into Breezy's past with Rihanna and drug addiction issues, they turn to more current topics, like Breezy's "Hoes Ain't Loyal" single, and his
Kid Ink was recently in Montreal, and so he had to sit down for one of Montreality's infamous interviews. The West Coast native chops it up for seven minutes, on a variety of topics.
The past few months have seen Chris Brown throwing up L.A.
BET Issues Apology For Blue Ivy Joke Read By Karrueche Tran [Update: Producer Reportedly Suspended] Aug 28, 2014 at 10:27am
If you're on Twitter daily, you probably noticed an influx of hate-tweets directed to Karrueche Tran in the past few days, after she read an insensitive joke about Blue Ivy's hair while on BET.
Earlier this month it was reported that on-again, off-again couple Chris Brown and Karrueche Tran had ended things.
Karrueche Tran Reportedly Dumps Chris Brown [Update: Sources Say Chris Brown Broke It Off] Aug 4, 2014 at 03:22pm
Chris Brown has been spotted yachting out in St. Tropez, but he's missing his main chick Karrueche Tran . As it turns out, that's because the aspiring model has dumped C Breezy, and in turn, Brown reportedly took one of Karrueche's friends with him to St.
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The Aboriginal war dance: Welcome and warningIn the wake of the Adam Goodes booing saga, Lateline met with Russell Dawson, Cecil McLeod and 'Turtle' of the Koomurri dance group on the shores of Botany Bay to find out what the war dance means to them. By Brigid Andersen and Jason Om ... ABC Online, 41 minutes ago
New Xulon Autobiography, Set in the '40s-'50s, Inspires its Readers
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West Brom agree 6million fee for Cardiff City captain
Cardiff City manager Russell Slade has confirmed that West Brom have made a bid for the Bluebirds goalkeeper and captainFootball.co.uk, 2 hours ago
McLeod Russel Q1 net loss at Rs. 23.2 crore
X Email id Password Confirm Password I want to create a User ID and have read the terms and conditions for the same Register Now Connect with FacebookTwitter We encourage visitors to register on IIFL. Registering on the site is absolutely Free and offers you ...India Infoline, 28 minutes ago Mcleod Russel India reports standalone net loss of Rs 207.95 crore in the March 2015 quarter Business Standard, 2 months ago McLeod Russel Q4 net loss at Rs 208 crore India Infoline, 2 months ago
Premier League fantasy football tips for 2015/16
There's less than a week left for fantasy football enthusiasts to finalise their squads for the new season. Russell Cane has won 25 national prizes for fantasy football over the past 18 years and works for Oulala, an Opta-powered fantasy football ...ITV.com, 1 hour ago WATCH: Russell Wilson is NOT a Good Fantasy QB 9ija News.com, 1 day ago
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We were all left shocked earlier today when it was confirmed by Spanish police that TV icon, Cilla Black, had passed away aged 72. Although autopsy results are yet to be revealed, it is believed that the singer and TV presenter died from natural ...Yahoo Celebrity UK, 20 hours ago Russell Crowe: 'Thanks for everything Cilla' ITV.com, 22 hours ago Tributes pour in for Cilla Black IAfrica.com, 21 minutes ago Cilla Black's friend Cliff Richard pays heartfelt tribute to 'outrageous, funny, and incredibly gifted' star Demanjo, 1 hour ago
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Limerick manager Martin Russell was happy to see his team ride their luck to record their first league win of the season at the 22nd attempt, and narrow the gap on 11th-placed Sligo Rovers to seven points. Limerick manager Martin Russell was happy ...Irish Independent, 8 hours ago Limerick finally earn their first league win of the season to pour more misery on Sligo Yahoo! UK and Ireland, 1 day ago
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New Mexico State star Nelson charged with robbery
Updated: August 26, 2006, 7:54 AM ETAssociated Press
LAS CRUCES, N.M. -- New Mexico State University star forward Tyrone Nelson has been arrested and charged with robbing a pizza delivery man, Las Cruces police said Friday.
Nelson, 21, of Hempstead, Texas, is accused of robbing the delivery man here Tuesday. Police arrested him at a local mall Thursday.
The delivery man identified two suspects in the robbery, a police report stated.
Nelson was charged with robbery and conspiracy to commit robbery
and is being held ...
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