Marinated Mackerel with apple cider vinegar
Materials:

70 ml Amasya apple cider vinegar,30 ml of water,30 g sugar,5 g salt,4 mackerel fillets (without bones)
Preparation of: Mix the apple cider vinegar, water, sugar and salt in a saucepan and put on a medium heat. Bring to a boil. Then remove the pan from the heat and let it cool to room temperature. Place the fillets fleshy side down on a plate in a single layer and cover with the pickle juice. After keeping it in the refrigerator for 1 hour, remove the mackerel and dry it. Once removed from the pickling liquid, mackerel can be stored in the refrigerator for up to 2 days.

Beets Cooked with Modena
Materials:

2 beets,20 ml extra virgin olive oil,10 g of sea salt,30 ml Modena balsamic vinegar,20 gr Artvin Honey

Preparation of: Take 2 aluminum foils large enough to hold the beets. Put the beets in the center. Add half of the oil, salt, vinegar and honey and cover it well. Cook at 200 ° C for 30 minutes and let it cool down. Then remove the shell and cut it into wedges. Put the wedges in a bowl with the remaining balsamic vinegar.

Potato Salad with Lemon Pickles
Materials:

500gr Starchy Potatoes,Salt and pepper,80 grams of strained yogurt,1/4 lemon pickle, thinly sliced,2 hard boiled eggs (chilled, peeled and chopped),Small bunch of chives, finely chopped
Preparation of: Rub the potatoes and put them in a pan. Cover with water, add a little salt and boil. Cook for about 30 minutes or until soft. Meanwhile, combine mayonnaise and lemon in a bowl. When the potatoes are cooked, strain them and let them cool a little so that they do not burn your fingers. Then slice the Potato and drop it into mayonnaise. Arrange on a tray and sprinkle the chopped egg and chives on top and season with salad.

I first made this salad two years ago, and I have never forgotten it. Every time I roast a chicken, it is in the back of my mind, and now, with any luck, it will be in the back of yours too. It’s a delicious way to dispose of leftover chicken, but it’s also tasty enough to warrant roasting one to begin with. In fact, that’s exactly what I did this weekend: I roasted the bird on Friday, ate a couple of pieces, and then socked away the rest for salads on Saturday and Sunday. It was heaven, and since Brandon doesn’t eat meat, I got to hog it all for myself. [Oink, oink!] Something tells me that, so long as arugula is available, there will be several more weekends like this.

Before you begin, a couple of notes. First, I have left the quantities somewhat vague. This salad is very malleable, so feel free to play with ratios of various ingredients. But be sure, if you can, to start with all ingredients at room temperature.