Uncategorized Friday Menu!! August 2, 2013 Happy Friday to everyone. If you are in need of a Friday menu, well here it is. The menu today is consisting of healthy and very simple and easy meals to whip up. Enjoy and feel free to leave comments below. Friday Menu Sauteed swiss chard with garlic & anise- (Starter) Ingredients: 2 bunches of red swiss chard 2 tablespoons of extra virgin olive oil 2 garlic cloves- minced 1 anise bunch- white part chopped/minced 2 tsp of fresh dill- chopped 1/2 cup of leeks chopped sea salt & ground pepper 1 lemon juiced Directions: Trim off the ends of the swiss chard. Cut the leaves into 1/2 inch wide strips Heat a saucepan over medium heat, and add in the olive oil. Add in the garlic, dill, leeks, and anise. Cook for about 3 minutes and stir then add in the swiss chard. Saute until wilted. Turn off the heat and place swiss chard into a medium size bowl, and add a bit more olive oil to it, along with the seasonings and lemon juice. Grilled Halibut with lavender flowers- ( Main entree) Ingredients: 3 lbs of halibut 4 tablespoons of honey 6 tablespoons extra virgin olive oil 1/2 teaspoon lavender, crushed 1/4 cup of wine 1 tablespoon of Worcestershire sauce 1 teaspoon of lemon juice salt & ground pepper *lemon juice for the top Directions: Place all ingredients except the halibut in a saucepan over medium heat. Make sure to stir with a wired whisk and stir until ingredients are combined. Brush the sauce onto the halibut fillets and bake at 350 degrees or 180 celsius. Bake for about 10 minutes or until the fish starts to flake. Serve with some fresh lemon juice. * This dish is great with the swiss chard recipe above. ^ Ahhh Dessert- Light Mango Pudding Ingredients: 1 1/4 cups of milk 3/4 cup fresh cream 1 mango, peeled, cut and pureed (1 cup mango puree) 4 tbsp sugar 2 tbsp cornstarch 1 tsp of vanilla Directions: In a medium size bowl, add all ingredients and beat with a whisk or electric beater until smooth and combined. Add the puree to a saucepan over medium low heat, and making sure to stir the whole time for about 10 minutes. Pour into ramekins and bring to room temperature and chill for about an hour or so. Kali Orexi! Related articles Broccolini, Chard, and Beets with Mustard Vinaigrette (lattesandleggings.com) Grilled Lemon Basil Halibut (barbecue.answers.com) Advertisements Advertisements Share The Love Of Kouzounas KitchenClick to print (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Pinterest (Opens in new window)Click to email this to a friend (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Like this:Like Loading... Related Kouzounas Kitchen Welcome to my world of Greek traditional & modern recipes. Get ready to dance and drink some ouzo while enjoying our recipes. Previous I had to share this with everyone.. Newer Saturday's Food For Thought! Leave a Reply Cancel reply This site uses Akismet to reduce spam. Learn how your comment data is processed.