Marinated Cauliflower Salad

Ingredients

• 2 lbs 1 large head cauliflower

• 2 tbsp Parsley, fresh

• 1/4 cup Red onion

• 2 tbsp Brine-packed capers

• 1 tsp Dijon mustard

• Salt and freshly ground pepper, Coarse

• 1/2 cup Olive oil, extra-virgin

• 1/4 cup White-wine vinegar

Directions

1. Bring a medium pot of salted water to a boil. Working in batches, blanch cauliflower until just tender, about 2 minutes. Drain; transfer to a bowl.

2. Whisk together vinegar, onion, and mustard in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper. Drizzle vinaigrette over warm cauliflower, and add capers and parsley. Stir to combine.

3. Cover, and refrigerate overnight or up to 1 day. Serve chilled or at room temperature.

Corn and Fennel Ragu

Ingredients

• 1 tablespoons olive oil

• ¼ cup finely chopped shallots

• 1 cups finely chopped fennel, fronds chopped and reserved

• ¼ teaspoon ground cumin

• 1 teaspoon yellow mustard seeds

• Salt and freshly ground black pepper

• 2 cups corn kernels (from about 3 ears)

Instructions

1. Pour the olive oil into a large skillet and place over medium-high heat. When hot, add the shallots and fennel. Season with cumin, mustard seeds and a pinch of salt and pepper and cook until softened, about 4 minutes.

2. Add the corn and saute until tender, about 4 minutes more. Add 1¼ cups water and bring to a boil. Simmer for 8 minutes. Remove from the heat.

3. Transfer 1½ cups of the corn mixture and liquid to a blender and puree. Pour the corn puree back into the skillet and simmer to a ragu consistency, about 8 minutes. Season with salt and pepper. Garnish with fennel fronds.

Morel Cream Sauce

Ingredients

• ¼ lb morel mushrooms cleaned and sliced

• 4 tablespoons butter

• 1 shallot minced fine

• 1 cup heavy cream

• 1 teaspoon fresh thyme leaves

Instructions

1. slice mushrooms into quarters and prepare minced shallots.

2. Heat butter over medium heat in a small saucepan.

3. Add shallot and morels. Season lightly with salt and pepper. Saute for 5-6 minutes or until morels are softened.

4. Add cream and thyme. Simmer for 5 minutes or until sauce is slightly reduced.

5. Serve poured over steak, pork chops or pasta.

Baked Striped Bass with Swiss Chard & Tomatoes

Ingredients

• 1 bunch swiss chard

• 1/4 cup chicken broth

• 12 oz striped bass fillets

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 tablespoon olive oil

• 4 tomatoes, seeded, cubed, and drained

• 1 large onion, cut into narrow wedges

• 1/2 cup minced parsley

• 2 tablespoons sliced garlic

Instructions

• Preheat oven to 450°F.  

• Separate stems from Swiss chard leaves. Slice stems crosswise and set aside. Shred leaves and place in shallow 2-quart baking dish. Sprinkle broth on top.

• Place fish on top of chard and sprinkle with 1/4 teaspoon of the salt and the pepper.

• In a large nonstick skillet, heat oil over medium-high heat Add the chard stems, tomatoes, onion, parsley, garlic, tarragon, and remaining 1/4 teaspoon salt. Cook until onion is crisp-tender, about four minutes.

• Spoon sautéed vegetables over fish, cover dish and bake 10 to 15 minutes, or until fish just flakes when tested with a fork. Enjoy!

Morel Mushroom Broccolini Pasta Primavera

Ingredients

• 4-5 oz morel mushrooms, cleaned and sliced

• 1 bunch broccolini

• 2 cloves garlic, minced

• 3 T olive oil

• 1 cup grated Romano cheese

• ¾ cup heavy cream

• 8 oz fettuccini

Instructions

1. Put a large pot of salted water on to boil.

2. Sauté the mushrooms in the oil until they release their liquid, and then continue to cook until this water has evaporated. Add the garlic and cook for another 30 seconds. Turn off the heat.

3. When the water comes to a rolling boil, add the broccolini and cook for 5 minutes, then use a slotted spoon to remove it from the water and add it to the mushroom and garlic pan.  Turn the heat back on low, to keep the vegetables warm.

4. Now add the pasta to the boiling water and cook until al dente.

5. Strain the pasta and add to the vegetables, then sprinkle the cheese, add the cream and stir to combine. Serve immediately.

Bay Scallops with Lemon and Dill

INGREDIENTS

• 2 tablespoons butter

• 1 lb bay scallops

• 2⁄3 cup white wine

• 1 tablespoon lemon juice

• 1⁄2 teaspoon lemon zest

• 1⁄4 cup fresh dill

• 1⁄4 teaspoon pepper

DIRECTIONS

1. Melt butter in skillet over medium heat.

2. Add scallops and cook until almost opaque, about 2 minutes.

3. Remove scallops from skillet with a slotted spoon; leaving liquid in skillet.

4. Add wine, lemon juice, and lemon peel to skillet and reduce to a thick glaze (about 5 minutes).

5. Return scallops to skillet and stir until coated.

6. Add dill and pepper and serve immediately.

Grilled Vidalia Onions

The perfect compliment to a steak, these grilled Vidalias are succulent and sweet.

Ingredients

• 2 large Vidalia onion

• 1 tbsp olive oil

• salt and pepper

• butter optional

Instructions

1. Remove any dry skin and stem from onions.

2. Cut an X onto the end to split into four still attached sections.

3. Drizzle the olive oil over the top.

4. Sprinkle with salt and pepper.

5. Wrap in heavy duty foil.

6. Grill on medium-high heat for 45 minutes to 1 hour.

7. Carefully open the foil, add about 1/2 tbsp butter (optional).

8. Enjoy from the foil packet or carefully transfer the onion and all its juices to a plate.

Grilled Marinated Flank Steak

Ingredients

• 1 3/4 to 2 pounds flank steak

• 1/3 cup olive oil

• 2 tablespoons tamari (or soy sauce)

• 4 cloves garlic, minced

• 1/4 cup balsamic vinegar

• 2 tablespoons brown sugar

• 1 teaspoon black pepper

Instructions 

1. Place marinade in a plastic ziploc bag and squeeze ingredients together to help combine and brown sugar should dissolve. Place steak in bag, seal, and massage to get marinade into the meat. Let sit overnight in refrigerator. ⠀

2. When ready to cook, preheat one side of the grill to medium high for direct heat grilling, allowing it to preheat for 15-20 minutes. Remove steak from refrigerator and use tongs to place on the grill. Grill for 4 minutes on the first side, leaving it undisturbed.

3. Then flip steak and cook for another 4 minutes, and then check internal temperature of steak. If you prefer a medium rare steak, cook until internal temp reach 130 degrees F. For medium, cook until internal temp reaches 135 degrees F. Remove steak from grill, cover with foil, and let rest for 15 minutes.

4. Slice thinly AGAINST the grain, and enjoy.⠀

Quick Pickled Beets with Dill

INGREDIENTS

• 2 medium whole cooked beets

• 1 cup apple cider vinegar

• 1 cup water

• ⅓ cup sugar

• ½ teaspoon Sea Salt

• 8 sprigs dill

INSTRUCTIONS

• Remove and discard stem and skin from COOKED BEETS. Slice or cut beets to desired shape and thickness.

• Pack beets into sterile jars, leaving ½ inch space at the top. Roughly chop dill and divide between jars.

• Whisk together VINEGAR, WATER, SUGAR, and SALT in a heat-safe bowl (for microwave method) or sauce pan (for stove method).

• Heat this mixture using a microwave or stove just until boiling.

• Pour the hot brine mixture over sliced beets in the jars, leaving ½ inch space at the top.

• Cool the jars of beets about 2 hours, or until they are room temperature.

• Cover and refrigerate at least 24 hours up to 6 weeks or longer at your discretion. Serve chilled.

Easy Miso Lingcod

Ingredients

• 1 lb lingcod fillet

• 1 Tb miso paste white, yellow, or red

• 1 Tb soy sauce

• 1 Tb olive oil

Instructions

1. Preheat oven to 375 degrees.  Rack should be on the middle or upper third of the oven. 

2. Mix together glaze ingredients.  Rub onto fish and let marinate for 15 minutes. 

3. Place fish fillet on a baking sheet, lined with foil or not, and rubbed with a bit of oil or non-stick spray.  Roast fish for 10-15 minutes until fish is cooked through or 145 degrees . Time will depend on the thickness of the fillet.

Notes