Coriander Scallops with Orange-Ginger Dressing

This is such a quick, easy weeknight dinner, thank god, because babies are a lot of work.

from Epicurious

Coriander Scallops with Orange-Ginger Dressing
2 servings

12 scallops
coriander seeds, crushed

1 tbs cilantro
2 tbs olive oil
2 tbs balsamic vinegar
2 tsp ginger, minced
3 tbs orange juice
S+P

Salt and pepper scallops, dredge in crushed coriander seeds and place in hot pan with olive oil. Sautee 1 1/2 to 2 minutes each side. Combine the second group of ingredients in a small bowl for the dressing. Serve scallops and dressing over mixed greens. (I grilled some ciabatta slices brushed with the dressing for a starch.) Yum!

Beet and Goat Cheese Salad 2

Ingredients:
Red and Golden Beets
8 oz Goat Cheese
Dried Tarragon
Walnut pieces
EV Olive Oil
Watercress
Salt

Preparation:

Wrap beets in aluminum foil and roast. Chill overnight. (Maybe spend a Sunday afternoon roasting so they'll be good to go for Monday dinner.) Arrange your chilled, peeled, and chunked beets on a plate (the red ones stain!) and salt. Drizzle with olive oil; top with walnuts and washed watercress leaves. Serve with dollops of goat cheese mixed with dried tarragon.

Tarragon Dressing

Dijon Mustard
Fresh Lemon juice
Fresh or dry tarragon
Shallots, minced
S&P

Prep
Mix until desired consistency.

Herb Salad

Ingredients:

Cilantro
Mint
pPurple basil (regular green works fine, too)
Flat-leaf parsley
Romaine, shredded
Corn niblets
White mushrooms, sliced
Avocado, sliced
Red onion, diced

Preparation:

Combine all to taste and top with your preferred vinaigrette or a squeeze of lemon. Top with chicken to make a meal.

Warm Butternut and Chickpea Salad with Tahini Dressing

From smittenkitchen.com

Ingredients:

1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
Salt
one 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley ( i used parsley)

add roasted chicken (bought so easy at the grocery store all roasty for ya) for a non-veggie version!

1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste

Preparation:

Preheat oven to 425.

Combine the butternut squash, garlic, allspice, olive oil, and some salt and toss the squash to evenly coat. Roast them on a baking sheet until soft (about 25 minutes).

In a small bowl, whisk together garlic and lemon juice then add tahini and blend. Add water and olive oil, whisk well, and taste for seasoning. Add more water and lemon juice to thin out if necessary.

Combine the warm squash, chicken, chickpeas, onion, and cilantro or parsley in a mixing bowl. Serve dressing on the side.