Chipirone (Baby Squid) Salad with Arugula, Grilled Pineapple,

Serves 6 people

Ingredients:                                                      Difficulty rating – Easy to Medium

1pound Padron peppers, or shishito peppers,or  any kind of organic frying peppers
Fresh organic pineapple, cut into rings or11/2 pieces
1 pound chipirones (tiny squid) or 1 pound of regular squid cut into 1inch circles
3 pieces garlic, well chopped
2 Tablespoons olive oil
Organic arugula  

1 or 2 organic tomatoes depending on the size, cut into wedges
1 medium size cucumber, peeled and cut into thin slices

1 shallot or small onion - cut into small pieces

3 Tablespoons, fruitty Extra Virgin Olive Oil

1 organic lemon – 1 Tablespoon zest then juice

Kosher Salt
1/2 teaspoon Dijon mustard
Freshly ground pepper
pinch cayenne pepper (optional)

 


Preparation:
Note:  You will be grilling the peppers, pineapple and chipirones. If you grill the chipirones last, you can use  the same griddle for everything.  If you grill the chipirones first, wash your griddle prior to grilling the pineapple and peppers.
 

Note: Always wash everything before you use them, even if it says 'prewashed'.  That includes the outside of lemons.

Heat the griddle and spread 1 Tablespoon of oil on it.  When it's hot, add the pineapple.
Sprinkle with a pinch of Kosher salt and cayenne (optional).
When the bottom has a grilled look, turn it and grill the other side

When the pineapple is done, grill the peppers in the same way.

When the peppers are done, add another tablespoon of olive oil to the griddle and  when it's hot add the chopped garlic and as soon as it is translucent add the chipirones in batches -  don't crowd them or it will lower the temperature.  They will shrink as they cook. Don't grill for more than 2 -3 minutes.
 

Whisk the 3 Tablespoons of oil, lemon juice and zest together in a small bowl or cup.

Arrange the pineapple, tomatoes, cucumbers and shallots over the arugula.  Place the chipirones on the and drizzle the oil and lemon mixture over the salad.
Add freshly ground pepper and Kosher salt.

Toss the salad before serving.

 

Nephew Eli's Salad

Serves 6 people

Ingredients:                                                      Difficulty rating – Easy

Organic arugula

2 ripe organic avocados

1 can Hearts of Palm

1 cup organic fresh corn or organic frozen sweet corn (defrosted)

1 cup organic cherry tomatoes to grape tomatoes - cut in half

1 shallot or small onion

3 Tablespoons avocado oil or high quality, fruitty Extra Virgin Olive Oil

1 organic lime – 1 Tablespoon zest then juice

Kosher Salt
Freshly ground pepper
pinch cayenne pepper (optional)

Slide the knife around the pit

Lemon pepper to taste (optional)


Preparation:

Wash the arugula, tomatoes and the outside of the avocados and limes before you cut them

Dry the arugula in a salad spinner or with paper towels

Line a salad platter with the arugula

Cut the avocado in half by sliding a knife lengthwise around the pit

 




Firmly strike the pit with the knife
Twist it and gently pull it out

Remove the pit by carefully holding the avocado and striking it firmly with a good knife. Turn it slightly to the left and then to the right and gently pull the pit out with the knife

Remove the avocado from the skin by sliding a spoon between the fruit and the skin

Slice into horizontal slices about ½ inch pieces

Cut the hearts of palm into quarters and add to the salad

Slice the shallot into very thin pieces and sprinkle over the salad

In a cup combine the Avocado or Olive Oil, lime juice and zest
Whisk well
Drizzle the oil mixture over the salad

Sprinkle with Kosher Salt, Freshly ground black pepper, lemon pepper (optional) and cayenne (optional)