Monkfish "Lobster Rolls"
INGREDIENTS
Yield: Serves 4
Salt
12 oz monkfish, cut into 3-inch pieces
1 cups chopped celery
1½tablespoons sliced chives
⅓cup mayonnaise
1tablespoon lemon juice
Zest of one lemon
Freshly ground black pepper
2 tablespoons butter, softened
4 hot-dog rolls
INSTRUCTIONS
Bring a large saucepan of salted water to a boil. Lower the heat to a simmer, add the monkfish and poach for 8 to 10 minutes, or until fully cooked. Drain, then remove the dark veins and membrane and discard. Pull the monkfish into bite-size pieces and place them in a large bowl.
Add the celery, chives, mayonnaise, lemon juice and zest. Season with salt and pepper. Blend until the fish is evenly coated with the dressing.
Butter the cut sides of the hot-dog buns and toast either under a broiler or in a nonstick pan over medium heat. Fill each roll with a helping of monkfish salad.
Honey Garlic Shrimp Lettuce Wraps
INGREDIENTS
1 tablespoon cornstarch
⅓ cup low-sodium soy sauce or tamari
1 tablespoon toasted sesame oil
1 tablespoon chili paste, such as Sambal Oelek
1 tablespoon brown sugar
3 tablespoons honey
6 garlic cloves, minced
1 pound medium shrimp, deveined, tails removed
2 cups shredded red cabbage
1 head butter lettuce, leaves separated
Cilantro, chopped
INSTRUCTIONS
In a small bowl, mix the cornstarch with 1 tablespoon cold water. In a separate small bowl combine the soy sauce, sesame oil, chili sauce, brown sugar, honey, garlic, and ginger. Stir in the cornstarch slurry.
Heat a large skillet over medium-high heat. Add the sauce to the pan. Once the sauce is simmering, add the shrimp and cook until the sauce thickens and the shrimp is opaque, about 5 to 8 minutes.
Spoon the cabbage into the lettuce cups and top with the shrimp. Sprinkle with the cilantro and sesame seeds and any remaining sauce, if desired.
Mahi Mahi Mango Tacos
INGREDIENTS
12 oz wild-caught Mahi Mahi
3 tablespoon olive oil, divided
1 1/2 teaspoon paprika
1 1/2 teaspoon chipotle chile powder
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
a pinch of salt and pepper
1 mango peeled and chopped
1 tbsp chopped onion
1 glove garlic minced or grated
1/2 lime juiced
1/4 cup freshly chopped cilantro
1 pinch of salt and pepper
2 cups shredded red cabbage
corn or flour tortillas for serving
INSTRUCTIONS
In a small bowl combine the paprika, chipotle chile powder, garlic powder, onion powder, oregano and a pinch of salt and pepper. Rub the Mahi Mahi all over with 2 tablespoons of olive oil and then rub all of the spice mixture on the fish. Set aside.
In a bowl mix the chopped mango, onion, garlic, lime juice, cilantro, salt and pepper. Toss well.
Heat a skillet over medium high heat. Add a tablespoon of oil. When hot, add the Mahi Mahi. Cook about 4-5 minutes and then flip and cook another 4-5 minutes or until crisp and mostly cooked through. Remove from the pan. Either flake with a fork or chop into chunks.
To assemble heat your tortillas either in the microwave or if you have a gas stove top, over an open flame for 10-15 seconds on either side. Lay the fish down the middle of one tortilla and then top with the shredded cabbage and Mango Salsa. Fold over and devour!
Honey Lime Sweet Potatoes
INGREDIENTS
2 lbs sweet potatoes, peeled + sliced into chunks
1/4 cup olive oil
2 tbs honey
5 cloves garlic, minced
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp coriander
1 tsp salt
1/2 cup low sodium vegetable broth
1 large lime, zested + juiced
Garnish: fresh cilantro
INSTRUCTIONS
Preheat your oven to 425°F.
Drop your sweet potato chunks, olive oil, honey, garlic and seasonings all into a 9×13" baking dish and toss to coat all. Bake for 25 minutes. Remove from oven and pour in the broth, zest and lime juice. Stir to mix and bake for another 15-20 minutes. Garnish with cilantro and enjoy!
Pan Seared Asparagus with Crispy Garlic
INGREDIENTS
4garlic cloves, thinly sliced
3tablespoons extra-virgin olive oil
Kosher salt and black pepper
1bunch asparagus (about 1 pound), ends snapped or trimmed
INSTRUCTIONS
Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.
Beef Rice Bowl with Bok Choy
INGREDIENTS
2 1/2 tsp. sugar
2 1/2 tsp. chile paste
2 1/2 tsp. fish sauce
1 Tbsp. soy sauce
1 Tbsp. minced garlic
1 tsp. crushed red pepper flakes
2 Tbsp. canola oil (divided)
12 oz. ground beef
3 baby bok choy (small, cut lengthwise into quarters)
4 large eggs
1 cup white rice (or cooked brown)
Sriracha hot sauce
INSTRUCTIONS
Cook the rice according to package directions.
Make the Sauce: Whisk all the ingredients together in a bowl: Sugar, Thai Chile Paste, fish sauce, soy sauce, garlic and crushed red pepper flakes.
Stir-fry the Ground Beef: Heat oil in a large heavy skillet or wok and cook the beef over high heat until it's no longer pink, 2 minutes or so. Add the sauce to the pan and cook for 30-40 seconds more. Transfer the meat mixture to a bowl and tent with foil to keep warm.
Stir-fry the bok choy for 2 minutes or so and add it to the bowl with the beef.
Fry the eggs in the same pan.
Serve: Divide the between four bowls, and top with ground beef, bok choy and a fried egg. If you want more heat, add a splash of Sriracha.
Baked Fish and Chips
INGREDIENTS
HORSERADISH TARTAR SAUCE
½ cup mayonnaise
1 tablespoon chopped capers
1 tablespoon prepared horseradish, more to taste
½ teaspoon lemon juice
½ teaspoon lemon zest
Pinch fine sea salt
Black pepper, as needed
FISH AND CHIPS
6 tablespoons extra-virgin olive oil, more as needed
1⅓ cups panko bread crumbs
1 large garlic clove, grated on a microplane or minced
1teaspoon black pepper, more as needed
¼ cup Dijon mustard
2 large eggs
1 ¼cups all-purpose flour
1 pound true cod fish fillets, cut into 1-inch-thick strips
1½teaspoons kosher salt, more as needed
1½ pounds russet potatoes (about 3 large), cut into ¼-inch-thick sticks
INSTRUCTIONS
Make the horseradish tartar sauce: In a small bowl, whisk together all of the ingredients. Cover and refrigerate until ready to use.
Prepare the fish and chips: Arrange 2 oven racks in the top and bottom third of the oven. Place a large rimmed baking sheet on the lower rack and heat oven to 500 degrees.
In a large skillet over medium heat, warm 2 tablespoons oil. Stir in panko, garlic and ½ teaspoon pepper. Cook, stirring frequently, until crumbs are evenly dark golden brown, about 5 minutes. Transfer immediately to a bowl.
In a separate bowl, whisk together mustard and eggs. Place flour in a third bowl.
Grease an oven-safe wire rack with oil and place it over another rimmed baking sheet. Season fish with 1 teaspoon salt and ½ teaspoon pepper. Dredge each piece of fish in the flour, then mustard mixture, then panko mixture, making sure it is well coated with each one before moving to the next. Transfer fish to the wire rack. (You can bread the fish up to 4 hours ahead; store in the refrigerator, uncovered, either on the rack or just on a plate.)
In a large bowl, toss together potatoes, the remaining 4 tablespoons oil, ½ teaspoon salt and ½ teaspoon pepper. Carefully spread potatoes out on the preheated baking sheet and return to oven’s lower rack. Roast until slightly golden and crispy, tossing after 15 minutes.
Reduce oven temperature to 425 degrees and transfer the second pan, with the fish still on the wire rack, to oven’s top rack. Bake until fish is flaky and golden and potatoes are well browned and tender, about 10 to 15 minutes more.
Salt fish and potatoes immediately after removing from oven. Serve hot, with tartar sauce alongside for dipping.
Gold Beet and Red Onion Salad
INGREDIENTS
4 medium gold beets
1 small red onion, sliced very thin
1/4 cup extra virgin olive oil
2 tablespoons vinegar
3/4 teaspoon salt, or more to taste
1/2 teaspoon cumin
1/4 teaspoon pepper (or more to taste)
INSTRUCTIONS
Preheat the oven to 400ºF.
Meanwhile, prepare the beets by removing any beet greens, leaving at least one inch of stem attached to the beets. Wash the beets well, using a scrubbing brush to scrub away any dirt. Wrap each beet individually in aluminum foil and place them on a large baking tray/in a baking dish.
Transfer the beets to the oven and roast for between 45-60 minutes, depending on the size of the beets. If they are very large, it can take up to 90 minutes. They're ready when they're knife/skewer tender.
Remove knobs and tails from the roasted beets and peel off skins. Cut into 1/2 inch square cubes and place in a salad bowl. Add red onion slices to the bowl.
Whisk together olive oil, vinegar, salt, pepper and cumin. Pour mixture over the onions and beets. Stir gently until beets and onions are evenly coated with the oil mixture.
Add more salt and pepper to taste, if desired. Marinate for 1 hour at room temperature, then serve.
Rapini and Ham Quiche
INGREDIENTS
Tart Dough
1–1/2 cups flour
1/4 teaspoon salt
8 tablespoons butter, cut into cubes, chilled
1/4-cup ice water
Tart Filling
1 1/2 cups diced ham
1 cup chopped rapini
1 tablespoon butter
1/3 cup red onion, finely diced
1/2 teaspoon salt
1–1/2 cups milk
1/2 cup whole cream
4 eggs at room temperature
1/4 teaspoon salt
1/4 teaspoon white or black pepper
1 cups Gruyere or Emanthaler cheese, coarsely grated
INSTRUCTIONS
Tart dough
Mix the flour and salt in the bowl of a food processor. Add the butter and mix for 5-7 seconds until the dough is like course sand. Add ice water and mix until the dough just comes together about 5-6 more seconds until dough starts to come together.
Shape into a ball, on a floured surface, roll out to a 12-13 inch circle then place into a 9 or 10 inch pie pan.
Trim and crimp the edges. Chill until ready to use.
For the filling:
Melt the butter in a large skillet over medium heat, add the ham and onion and cook until the onion is softened. While the onions cook, bring a small saucepan of water to a boil. Add the rapini and blanch for 1 minute then drain.
Scatter the cheese on the shell then layer the ham and onion, and then the rapini.
Whisk the cream and milk with the eggs, salt and pepper in a bowl or a 4-cup measuring cup. Pour the custard over the layered ingredients, filling the pie shell to the brim but not overflowing. Depending on how deep your pie tin is, you may have extra custard you can discard.
Bake the quiche for 30-35 minutes or until the top puffs and begins to brown and a cake tester or toothpick comes out clean while the center may still be somewhat jiggly.
Remove from the oven and transfer to a cooling rack where the egg will continue to set. Cut into slices and serve warm or at room temperature. If making ahead, bring to room temperature for 15-30 minutes before serving.
Yellowfoot Mushroom Spaghetti Squash Sauté
Ingredients
Small-sized spaghetti squash about 1-2 pounds
1 tablespoon unsalted butter or ghee
2 tablespoons olive oil
1/2 cup yellow onion peeled and finely chopped
8 ounces yellowfoot mushrooms, chopped into bite-size pieces
2 garlic cloves peeled and minced
1 cup chard leaves chopped
1/2 teaspoon salt (to taste)
1/4 cup Parmesan shaved; optional, for a topping
Instructions
Preheat your oven to 400°F (200°C, or gas mark 6).
Cut spaghetti squash in half, either way, and place each open side down on a baking sheet lined with parchment paper or a non-stick mat. Bake the squash for 20 minutes, or until a fork can be inserted in the skin.
While squash is baking, preheat a large skillet over medium heat. Add 1 tablespoon of olive oil and the butter to the skillet.
Once the butter is melted, add the onions and sauté them until just tender, about 5 minutes.
Add the mushrooms to the skillet, and sauté them for about 7 minutes, or until they begin to release moisture and brown.
Add the garlic and cook for another minute or so.
Add salt and pepper to taste.
Add the spinach and cook for a minute or so, just to soften it.
Cool the squash, and take out the seeds and discard.
Scoop out the spaghetti squash and place it in the skillet with the mushroom mixture. Add the other tablespoon of olive oil and sauté everything for a few minutes to blend the flavors and ingredients. Add more salt if needed.
Serve hot or warm, and top with shaved Parmesan (optional). Store leftovers in the refrigerator for a few days.
Author: Erica Kerwien