Good Dinner Mrs. Mellen

Mediterranean Lemon Quinoa Salad with Feta, Tomatoes, Olives and Capers Mediterranean flavors paired with Quinoa with an added hint of lemon create a fresh tasting salad that is a fabulous addition to any meal or barbecue. Also this salad is wonderful made ahead letting the flavors marinate making a portable dish for a pot luck or picnic.  Ingredients 1 cup Quinoa cooked according to package instructions juice of 1 lemon 2 teaspoon lemon zest 1/2 cup olive oil 1 tablespoon fresh thyme, finely minced 1/2 teaspoon sea salt 1/4 teaspoon fresh ground pepper 1 cup chopped cherry tomatoes 1/2 cup chopped kalamata olives 1 tablespoon capers, minced 1/2 cup crumbled feta cheese Combine lemon juice, zest, olive oil, thyme, salt and pepper. Pour over Quinoa gently tossing. Add remaining ingredients combining thoroughly. Chill over night to marinate the flavors. Enjoy!

Swordfish is a mild white fish that is easily prepared, delicious when seasoned with all different flavors. I like to try different styles of preparing swordfish but one of my favorite is to just pan sear with great spices, lemon, capers, olives and tomatoes reminding me of dinning over looking the blue Mediterranean sea! Pan Seared Mediterranean Swordfish Ingredients: two 1-inch-thick swordfish steaks, each about 6 ounces 2 tablespoon olive oil 2 cloves garlic, chopped 1/2 teaspoon crushed red pepper 2 tablespoons fresh lemon juice 1 tablespoon drained capers, chopped 1 tablespoon water 1/4 cup sliced Kalamata olives 1/2 cup sliced cherry tomatoes 4 thin lemon slices Preparation: Pat swordfish dry and season with salt and pepper. In a heavy skillet heat butter and oil over moderately high heat until foam subsides and sauté garlic with crushed red pepper, stirring, 1 minute. Push shallots to side of skillet. Add swordfish and sauté until golden, about 3 minutes. Turn fish ov...