Tomato Salad with Red Onion, Dill and Feta | The Kitchn.com

 Serves 6

1/2 red onion
1 pound tomatoes, about 2 large, 1 red and 1 orange 
1 clove garlic
Flaky sea salt and freshly-ground black pepper
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1 red bell pepper, seeded and cut into 1-inch chunks
1/4 pound cucumber (approximately 1/3 cucumber), thinly sliced
1 cup kalamata olives, pitted
1/4 cup fresh dill, roughly chopped
1/4 cup fresh mint, roughly chopped
1 cup crumbled feta cheese 

Finely slice the red onion and put the slices in a bowl of cold water while cutting up the rest of the vegetables, 10 to 15 minutes. Cut the tomatoes into bite-sized chunks. Drain the onion and pat dry.

Place the garlic, a pinch of salt, and the vinegar into a large mixing bowl. Drizzle in the olive oil while whisking.

Add the red onion, red pepper, cucumber, olives, and herbs and let marinate for 10 minutes. Add the tomatoes and feta, and toss gently to combine. Add salt and pepper to taste.

Lift out of the bowl with a slotted spoon, leaving juices behind. Place on a large platter and serve immediately.

Photo and Recipe Credit: 

TheKitchn.com

A Trifecta of Closeouts!  So nicely priced, you'll want to try all three.

Below is one of our favorite local recipes from Darista Dips!

SEARED SALMON, HERBED QUINOA + DARISTA DIPS GARLICKY KALE YOGURT DIP 

4 (6-ounce) salmon fillets, skin on

2 teaspoons extra-virgin olive oil

1¼ cup quinoa

1½ cup vegetable broth

Dressing and filling:

¼ cup extra-virgin olive oil

Zest and juice from 1 lemon

½ cup fresh basil leaves chopped

¼ cup flat-leaf parsley chopped

2 tbsp fresh mint chopped

4 shaved radish

1 cup cherry tomatoes, halved

½ tsp kosher salt

Feta crumbles (optional)

Pepper to taste

Parsley for garnish

{Yields: 4 servings}

For the quinoa: Rinse quinoa in cold water and strain in a fine sieve until water runs clear. In a medium saucepan, bring broth and quinoa to a boil over medium-high heat. Cover and reduce the heat. Simmer until all the liquid is absorbed, about 15 minutes. Set aside for 5 minutes and fluff with a fork. 

In a bowl, whisk together olive oil, lemon zest and juice, herbs, salt and pepper. Toss with quinoa and add the rest of the ingredients. Season to taste.

For the salmon: Heat a large non-stick pan over high heat with olive oil (coat pan evenly.) Season the salmon with salt and pepper. When oil is almost smoking hot, place salmon skin side down in pan. Do not move fillet or over crowd pan. Lower heat to medium. Allow to cook for about 5 minutes or until golden brown on the bottom. Turn the salmon (away from you to avoid splashing oil) and sear until just cooked, about 4 minutes, or until just barely pink in the center. Serve immediately with the skin side up.

To plate: Place 1-cup mound of quinoa on center of plate. Top with salmon and drizzle Garlicky Kale Yogurt Dip over top. Garnish with parsley.

HARISSA SPICED LAMB MEATBALLS + DARISTA DIPS MOROCCAN CARROT DIP (logo)

2 tbsp unsalted butter + 1 tbsp EVOO

1½ lb ground lamb or ground beef

3 shallots minced

4 garlic cloves minced

2 tbsp of each: chopped parsley, cilantro, mint

2 tbsp harissa 

1 tbsp smoked paprika

2 tsp chili powder

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground cardamom

1 tsp salt

½ tsp cinnamon

2 egg yolks

1 cup of bread crumbs or cooked quinoa

{Yields: 25 meatballs}

Preheat the oven to 375°F. Heat butter and olive oil in a small skillet over medium heat. Add the shallots and garlic and sauté for 3 to 4 minutes, until the shallots are translucent. Set aside to cool.

In a large mixing bowl, add the ground lamb and make a well in the center. Add the cooled shallot/garlic mixture and the rest of the ingredients. Make a claw with your hands and fold over the meat mixture. Carefully mix to ensure even distribution. *Do not mash or over mix because it will make the meatballs tough.* Form into 1½ inch sized balls.

Heat a large skillet over medium-high heat. Add olive oil to coat the bottom of the pan. Once the oil is hot, place meatballs in the pan and brown on each side (about 30 seconds to one minute per side.) Work in batches so you don’t overcrowd the pan and place browned meatballs in a baking dish.

Cover the baking dish with foil and bake in the oven for 20 to 25 minutes, until cooked through. Spoon push the Moroccan Carrot Dip on a plate and top with a meatball. Enjoy!

dara schwartz | flavor artist | facebook.com/daristacafe | twitter: @darista | instagram: darista |daristacafe.com

Printed Recipe Cards Available at Both Hills Market Locations!

We're sharing seafood ideas that are perfect for Lenten Fridays! Check out this flavorful Bobby Flay recipe courtesy Bon Appetit!

Slow-Cooked Salmon, Chickpeas, and Greens

INGREDIENTS

• 2 tablespoons olive oil, plus more

• 1 15.5-oz. can chickpeas, rinsed

• ½ teaspoon ground cumin

• Kosher salt and freshly ground black pepper

• 1 garlic clove, thinly sliced

• 1 bunch small mustard greens, ribs and stems removed, leaves coarsely chopped

• 1 teaspoon honey

• 4 6-oz. skinless salmon fillets

• Preheat oven to 250°. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 Tbsp. oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish.

• Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and ¼ cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture.

• Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30-35 minutes.

VINAIGRETTE AND ASSEMBLY

• Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper.

• Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels.

• Drizzle salmon with vinaigrette and top with capers.