Recipes: Nature's Buffet

PLAN AN EASY, GROOVY, ORGANIC TAPAS PARTY

recipes by kelli lewton-secondino | photos by rosh sillars

After a sweltering Michigan summer day, the last place you’ll likely find Kelli Lewtonsecondino, chef and owner of pure food 2u and 2-unique caterers & event planners in royal oak, is next to a hot oven. Her prerequisites for a great summer dinner are cold, crisp greens and grilled meats or fish. In a few minutes, you can serve entrée salads for everyone. For special occasions,

Pictured, salad bars are made more fun with store-bought pita toasts and organic vegetables, and dishes you prepare, such as lemon chicken and red quinoa taboulleh.

she suggests a vibrant, organic celebration salad bar that’s easy to prepare and a hit with guests who like to customize their meals.

Grilled Wild King Salmon With Cilantro Lime Yogurt

8 servings

INGREDIENTS

• 8 4-ounce salmon fillets, cut on an angle
• 2 tablespoons sesame oil
• 1 teaspoon cilantro (chopped)
• Juice of 1⁄2 a lime
• Ground ginger (to taste)
• Sea salt (to taste)
• Fresh cracked pepper (to taste)
• Cayenne (to taste)

DIRECTIONS:

Mix all ingredients, and let salmon sit for 10-20 minutes. Grill, bake or pan sear salmon fillets for 3-4 minutes on each side over medium heat in heavy bottom sauté pan until cooked through. (If the fillets are extra thick, pan sear and finish in oven for 3-6 minutes until cooked through.)

For the Cilantro Lime Yogurt 1⁄2 cup or 4 servings

• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1⁄2 teaspoon sea salt
• 1⁄4 cup organic mayonnaise
• 1⁄3 cup organic whole milk yogurt (or Greek style)
• 1 tablespoon cilantro (chopped)
• 1⁄2 teaspoon chile garlic sauce

DIRECTIONS:

Whisk the lime juice, honey and salt in a small bowl.Whisk in the mayonnaise, organic yogurt, cilantro and chile sauce until the sauce is combined.

SERVING SUGGESTIONS

•Accoutrement on organic salad bar
•Pair with rice or quinoa
•Make extra for leftover tortilla wraps or salmon cakes

Recipe provided by Kelli Lewton-Secondino, pure food 2U, 2-Unique Caterers & Event Planners

Red Quinoa Taboulleh

8-10 servings

INGREDIENTS

• 1 cup chopped parsley
• 1⁄2 small red onion (finely diced)
• 1⁄3 cup diced organic tomatoes
• 1⁄3 cup plus 1 tablespoon raw red quinoa (rinse well before cooking to remove bitterness)
• 2 teaspoons grated lemon zest
• 3 tablespoons fresh lemon juice
• 4 tablespoons virgin olive oil
• Sea salt (to taste)
• Fresh, cracked pepper (to taste)

DIRECTIONS:

Mix parsley, onion and tomatoes. For the red quinoa, boil 1⁄2 cup with a pinch of sea salt on medium high for 8-12 minutes cooked, then rinse in colander with cool water. Mix all remaining ingredients together.

SERVING SUGGESTIONS

•Great salad bar accoutrement
•Tasty on romaine hearts, toasted pita bread or a sprouted grain tortilla wrap

Recipe provided by Kelli Lewton-Secondino, pure food 2U, 2-Unique Caterers & Event Planners

Grilled Organic Lemon Chicken

8 pieces

INGREDIENTS

• 4 chicken breasts, butterflied
• 3 tablespoons organic lemon juice
• 3 tablespoons virgin olive oil
• 1 tablespoon lemon rind (finely grated)
• 2 tablespoons raw honey

• 1 tablespoon basil (small strips)
• Sea salt (to taste)
• Fresh pepper (to taste)
• Cherry tomatoes (to garnish)

DIRECTIONS:

Marinate chicken in the above ingredients overnight in the refrigerator, and season with sea salt and fresh pepper before grilling for 4-6 minutes per side.

SERVING SUGGESTIONS

Great for leftovers in a wrap sandwich

Recipe provided by Kelli Lewton-Secondino, pure food 2U, 2-Unique Caterers & Event Planners

White Bean Salad

4-6 servings

INGREDIENTS

• 2 cups organic white beans (cooked and drained)
• 1 teaspoon garlic (chopped)
• 1⁄2 red pepper (finely diced)
• 2 tablespoons fresh parsley (chopped)
• 1⁄2 cup organic cider vinegar (try Bragg)
• 1⁄4 cup plus 2 tablespoons olive oil
• 2 tablespoons organic raw honey
• Sea salt (to taste)
• Fresh, cracked pepper (to taste)

DIRECTIONS

Mix all ingredients. Season with sea salt and fresh, cracked pepper. Chill before serving.

SERVING SUGGESTIONS

•Wonderful as a dip if you purée half of the salad until smooth, mixing it with remaining half
•Purée all beans, switch cider vinegar for lemon juice, and stir. Add a few tablespoons chopped, roasted tomatoes to your purée, for a white bean hummus.

Recipe provided by Kelli Lewton-Secondino, pure food 2U, 2-Unique Caterers & Event Planners

WAYS TO SPICE UP YOUR SUMMER SALADS

Kelli Lewton-Secondino shares her favorite tips

EVERYTHING ASIAN

Try throwing your next salad together with teriyaki-marinated, grilled chicken breast, slender, sliced bok choy, bean sprouts, snap peas, and rice noodles mixed with Napa cabbage, spinach and curly endive.

ONE FISH, GOOD FISH

Just about anything that swims would dive nicely into a pool of crisp greens. Consider salmon with barbecue sauce, or tuna or swordfish off the grill with cucumber, tomatoes, red onions and artichokes with light vinaigrette, all of which would liven up your summer patio dinner. To give fish or shrimp some extra zip, marinate for an hour in your favorite scented vinaigrette before grilling.

MEAT IS NOT AN ESSENTIAL

Experiment with unique baby greens, such as radicchio, frisée, chicory and Boston bib. Shake up your salad bowl with greens, yellow tomatoes, fresh green beans, red onions, a little Maytag bleu cheese, and fruited or balsamic vinaigrette, and no one will be missing the meat. If you’re looking for a little protein in your meatless salad, toss in a few beans or cooked quinoa. There are no golden rules with produce, so use your imagination.

MEDITERRANEAN-STYLE IS ALWAYS A CROWD PLEASER

Marinated olives, fresh summer beets, cucumber, feta, sun-dried tomatoes and red onions marinated in red wine vinaigrette piled on romaine lettuce, and topped with chicken or shrimp, will leave you feeling cool and not stuffed. You also can take an old favorite such as Caesar salad and re-invent it as a Caesar slaw with thinly cut strips of romaine lettuce, petit croutons and thin strips of chicken.

NUTRITIONALLY SPEAKING

Greens could be your best friend in the fridge. Fresh greens of most varieties are loaded with vitamins, including A, C and E, which are rich in antioxidants. Soluble fiber is found in fresh greens and is linked to a reduction in bad cholesterol. Veggies and fruits are one of the most powerful tools for attaining good health and have the best anti-pipe clogging agents on the planet. Keep a watchful eye on your dressing selections and condiments if you are looking to keep your salads low-calorie and low in fat.