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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"The olive tree is surely the richest gift of Heaven, I can scarcely expect bread."
-Thomas Jefferson, Genius

The refrigerator light goes on...

This is close to the perfect Mediterranean dish. It has whole grains, vegetables, fruit (tomatoes), seeds, fish and olive oil. Adding about a 1/4 ounce per serving of grated aged goat cheese rounds it out, but to me seems like gliding the lily. The only thing missing is legumes (can’t have everything) and a glass of wine (which is a good idea).

Leeks

Leeks are a member of the onion family but with a milder sweeter flavor. They look like overgrown green onions or scallions. The white part grows below ground, so leeks are usually pretty dirty and need plenty of washing.

Cut the leek at the lower end of the green top and run water over the leaves as they separate. Usually the rings of the white part have dirt embedded in them towards the top. Slice the leek in an X across the top and gently clean the dirt from between the rings under cold water.

4 ounces leeks = 69 calories, 0g fat, 0g sat fat, 0g mono fat, 2g protein, 16g carbohydrates, 23mg sodium, 0mg cholesterol

Leek and Salmon Fettuccine Salad

Servings = 4 | Serving size =about 3 cups salad

Cooking Time = 120 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe makes great leftovers, but I prefer to add the herbs just before serving, if possible.

2 quarts	water
4 ounces	whole wheat or gluten-free fettuccine
	spray olive or grapeseed oil
16 ounces	leeks
4 ounces	salmon filet
4 tsp	extra virgin olive oil
1/4 tsp	salt
	fresh ground black pepper (to taste)
1/4 cup	balsamic vinegar
1 tsp	honey
1 Tbsp	capers
1 Tbsp	pine nuts
8	leaves fresh basil
1 Tbsp	fresh oregano
1 large	tomato (seeded and cut into julienne strips)

Preheat oven to 400°F. Place a small skillet in the oven.

Place the water in a large stock pot over high heat. When the water is boiling add the fettuccine. Stir the pasta occasionally. It should take about 12 minutes to cook.

Slice the leeks lengthwise and rinse well to make sure that all the dirt is removed. Then cut crosswise into 1/4 inch half moons.

While the pasta is cooking place a large skillet over medium-high heat. Spray lightly with oil. Add the green tops of the leeks first and cook stirring occasionally. Reduce the heat if needed so that the leeks do not brown. When the dark green tops are slightly cooked add the white part of the leeks.

While the leeks are cooking place the olive oil, salt, pepper, vinegar and honey in a medium mixing bowl.

Drain the pasta when it is cooked and add it to the mixing bowl. Toss the fettuccine until it is well coated with oil and vinegar.

When the leeks are done add them to the pasta and toss well.

Add the capers and pine nuts to the mixing bowl and place the salad in the refrigerator to chill.

Remove the hot pan from the oven and spray lightly with oil and place the salmon filet inside. Return the pan to the oven and cook for 5 - 7 minutes. Turn the salmon and cook for another 5 minutes. Remove and let cool a few minutes.

After the salmon is cooled add it to the pasta salad and toss well. Return the bowl to the refrigerator.

When the salad is chilled coarsely chop the herbs and add them to the bowl and toss. Serve the salad topped with the tomato strips.