Salmon Nicoise Dinner Platter

This is a salad that’s not a salad. It’s an un-salad. No lettuce, no salad, right?!

Salmon Nicoise

I love a good tuna nicoise salad when I’m out for lunch. This recipe is a riff on that salad. Yes, other people have switched the tuna for salmon before (I’m not the first!) but I thought I would try the toppings without the greens. It was good and fun to eat!

Salmon Nicoise

Salmon Nicoise Dinner Platter

For the salad

  • fresh salmon – sprinkle with kosher salt/ pepper and lemon zest. bake at 425 degrees until done
  • fresh green beans – cooked to desired done-ness
  • black and green olives
  • sliced avocado
  • new potatoes, sliced boiled and chilled
  • hard-boiled eggs, sliced
  • tomato chunks

For the vinaigrette

  • 1/4 cup white wine vinegar
  • 1/4 extra virgin olive oil
  • 1 teaspoon dijon
  • 1 tablespoon local honey
  • kosher salt and freshly ground pepper to taste

I made the potatoes and hard-boiled eggs earlier in the day and chilled them in the fridge. This was there was a nice combo of warm and cold on the plate. The potatoes were amazing with the dressing…kind of like a no-mayo potato salad.

Arrange on a plate and drizzle with vinaigrette. (you will have extra vinaigrette for a salad the next day) Enjoy!


Honey, Lemon and Rosemary Grilled Chicken

I ran across this recipe on Two Peas and Their Pod a couple of days ago and it was immediately on my menu/grocery store list. The list I keep is always tentative because it depends on what I can find that looks the freshest in the market that day and what is best price. Today I was supposed to go on a big grocery shopping spree but I went to a store that I wasn’t familiar with that was also undergoing construction and I just gave up and bought chicken breasts and cucumbers and spent $10! I never just pick up 2 things so it feel weird but oddly nice. I spent the extra time I had to go get a pedicure!

I let the chicken marinate in a Ziploc bag in the fridge for an hour.

This is what the finished plate looked like! Very colorful! I only got one photo in before I started eating. My boyfriend, Travis, says this chicken was as good as chicken can get without being fried! I can see us making this again and again 🙂

Honey, Lemon and Rosemary Grilled Chicken

(From Two Peas and Their Pod)


  • 1/2 cup honey
  • zest of one lemon
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons chopped, fresh rosemary
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 skinless, boneless chicken breasts


  • In a medium bowl, whisk together the honey, lemon zest, lemon juice, olive oil, fresh rosemary, garlic, salt and pepper.
  • Place the chicken breasts in a Ziploc bag. Pour honey, lemon, rosemary mixture into the bag and mix around until the chicken breasts are well coated. Place the bag in the refrigerator and let marinate for 30 minutes up to overnight.
  • Preheat a grill to med-high and brush the grill with olive oil. Remove chicken breasts from the bag and place them on the grill. Discard the bag and the juices they were marinating in. Grill chicken until cooked through. Removed from the grill and serve warm.

French Yogurt Cake

This recipe is another one taken from Bon Appetit magazine. I couldn’t resist the simple to prepare recipe and the claim that it was a “healthier” version of pound cake.

French Yogurt Cake, Bon Appetit, May 2012

I was also blessed with a kitchen assistant today that didn’t mind getting dirty and loves to be fed the yummy samples…my 10-month-old nephew Ryder! Here he is working by the oven 🙂

We had fun together in the kitchen! Because I was sharing it with him I wanted it to be as healthy as possible so I decided to swap out the vegetable oil with applesauce. The recipe calls for 1/2 cup of oil, just use an equal amount of applesauce when swapping.

Doesn’t look lemon zest look beautiful against the sugar? It smelled divine!

French Yogurt Cake

(Adapted from Bon Appetit)


  • Nonstick vegetable oil spray
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 cup sugar
  • 1 tablespoon finely grated lemon zest
  • 3/4 cup whole-milk Greek yogurt
  • 1/2 cup applesauce
  • 2 large eggs
  • 1/2 teaspoon vanilla extract


  • Preheat oven to 350°. Coat loaf pan with vegetable oil spray.
  • Whisk 1 1/2 cups flour, baking powder and kosher salt in a medium bowl.
  • Using a rubber spatula, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, applesauce, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.
  • Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes.

It is yummy, moist, deliciousness! I already ate a piece and forgot to take a picture…I’m afraid if I cut another slice I’ll eat that too! I’ll add a picture once my boyfriend Travis or son Devin wants a piece 🙂

A few hours later…