Carrot and Zucchini with Yogurt Mint Sauce
INGREDIENTS
For the Fritters
1 lbs. zucchini, shredded
2 large carrots, shredded
1/4 cup all purpose flour
1/4 cup grated Parmesan cheese
1 large egg, slightly beaten
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/2 tsp. garlic powder
1/4 tsp. onion powder
For the Sauce
1/2 cup full fat plain Greek yogurt
1/4 cup finely chopped mint leaves
1 cloves of garlic, minced
Zest of 1/2lemon
1/2 TBSP freshly squeezed lemon juice
Kosher salt and cracked black pepper, to taste
INSTRUCTIONS
For the Fritters
Combine shredded zucchini and carrot in a bowl and sprinkle with a pinch of salt. Stir to combine. Allow to sit for 5 to 10 minutes, then with your hands, squeeze out as much liquid as you can over the sink. Return to the bowl.
Add to bowl with zucchini and carrot, the remaining ingredients and stir to combine.
Over med/high heat, heat large skillet with 1 - 2 TBSP. olive oil until oil begins to shimmer. Spoon a heaping tablespoon into the pan for each fritter and flatten with the back of the spoon. Don't over crowd the pan!
Cook for 2-3 minutes, or until bottoms are golden brown and carefully flip.
Cook for another 2 - 3 minutes, then remove to a paper towel lined plate or paper towel lined baking sheet.
Sprinkle with a little more salt, if desired, and repeat the process with the remaining batter.
For the Sauce
Place all of the ingredients into a bowl or sealable container. Mix the ingredients thoroughly until everything is well blended. Taste and season to your preference.
Crispy Onion Fries
Ingredients
3 russet potatoes
2 tablespoons apple cider vinegar
4 teaspoons kosher salt,, divided
1 tablespoon cornstarch
1/4 cup vegetable oil
Instructions
Scrub the potatoes, peel them (if desired) and cut them into 3/8 to 1/2-inch planks.
Cut the planks into 3/8 to 1/2-inch batons.
Combine very hot tap water in a large bowl with the vinegar and 1 tablespoon of the salt.
Soak the cut potato batons in the liquid for 15 to 30 minutes.
Drain the potatoes and thoroughly blot them dry with clean towels.
Place 2 foil-lined baking sheets in the oven and preheat to 450 degrees F.
Place the cornstarch, remaining teaspoon of salt, and oil in a medium bowl and add the potatoes.
Toss the potatoes in the oil mixture until well-coated.
When the oven has reached 450 degrees F, quickly remove the baking sheets, mist them liberally with non-stick spray, and arrange the potatoes on them in an even layer (trying not to allow the potatoes to touch each other).
Bake the fries until golden brown and crisp on all sides, turning them every 6 to 7 minutes (approx. 25 to 30 minutes total).
Pork Chops with Grilled Plums
INGREDIENTS
2 thick-cut, bone-in pork chops (about 1 ½" thick)
3 small plums (or 2 large), red or black
2 tsp honey
3 ½ tsp olive oil, divided
Sea salt
Freshly cracked black pepper
INSTRUCTIONS
Heat a grill or grill pan to medium-high heat (about 450°F).
Rub pork chops on both sides with honey and 2 teaspoon of the oil. Generously season both sides with salt and pepper.
Cut plums in half, remove pits, and lightly drizzle cut sides with ½ teaspoon of the oil.
Grill pork chops on medium-high heat for about 5 minutes per side, or until a thermometer inserted into the center of the thickest part of the chops reads 145°F.
Also grill the plums, cut side down, for 5-10 minutes, or until charred grill marks appear and plums are soft, but not squishy.
While pork chops rest, slice each plum half in half again for quarters. Place a pork chop on each plate and op with plums. Serve immediately.
Melon Mint Granita
Ingredients
1/3 cup sugar
3 cups Cantaloupe, Crenshaw, honeydew or other melon chunks (1/2 to 1 melon, depending on size)
1/2 cup honey
2 Tbs. fresh lemon or lime juice
2 tsp. minced fresh mint, plus leaves for garnish
Directions
1. In a small saucepan over medium heat, combine the sugar and 1/3 cup water and cook, stirring, until the sugar is completely dissolved, about 5 minutes. Let the syrup cool to room temperature, then refrigerate until thoroughly chilled, 3 to 4 hours or overnight.
2. Put a 9-by-13-inch metal baking pan in the freezer until well chilled, at least 1 hour.
3. In a food processor, combine the melon, honey, lemon juice, and mint, and the cooled syrup and process until smooth. Pour the melon mixture into the chilled pan and place, uncovered, in the freezer. Freeze for 30 minutes. Using a fork, scrape the ice crystals away from the sides of the pan and stir the mixture thoroughly. Continue to freeze, scraping every 30 minutes or so, until the granita is completely frozen into fluffy shards, about 1 1/2 hours total. Spoon the granita into a container with a tight-fitting lid, cover, and freeze until serving time.
4. Divide the granita among 6 glass bowls, garnish with 2 or 3 herb leaves, and serve. Serves 6.
Spicy Calamari and Greens Stir-fry
Ingredients
1 lb. of calamari, thawed
1 bunch mustard greens, washed and chopped
1 teaspoon red chili flakes
1 small knob of ginger
3 garlic cloves
1 Tablespoon fish sauce
1 Tablespoon mirin
1 Tablespoon soy sauce
rice for serving
Instructions
Mince the ginger and garlic.
Mix the fish sauce, mirin, and soy sauce in a small bowl.
Generously oil a large, heavy pan and bring it over high heat. Wait until the oil is nearly smoking, add the chili flakes, ginger, and garlic, and stir fry until fragrant. Add the squid, all at once, in a single layer. After one minute add the greens and cook until wilted. Add the mirin, fish sauce and soy sauce.
Remove from heat and serve over rice.
Greek Roasted Cauliflower with Feta and Herbs
Ingredients
1 head cauliflower cut into florets (about 2 lbs, or 3-4 cups)
4 tablespoons extra-virgin olive oil divided
1 TBSP fresh oregano, chopped
1 teaspoon garlic powder
juice and zest of one lemon (about 1 tablespoon zest and 2 tablespoons juice)
1/2 teaspoon kosher salt or to taste
1/4 teaspoon black pepper or to taste
2 oz. crumbled feta cheese (1/2 cup)
Instructions
Preheat your oven to 425 degrees F.
Place cauliflower florets on a rimmed baking sheet. Drizzle with 2 tablespoons of the extra-virgin olive oil, and sprinkle with the oregano, garlic powder , and lemon zest. Toss together to coat each floret in the oil and seasoning.
Roast at 425 degrees F for 25-30 minutes, tossing once halfway through to ensure even cooking, or until golden brown and softened.
Transfer cauliflower to a plate or serving dish. Sprinkle with the crumbled feta squeeze on the lemon juice, and drizzle with the remaining olive oil. Serve.
Grilled Asparagus and Leek Scapes
Ingredients
1 lb. asparagus
1 bunch leek scapes
3 tablespoons olive oil
1-2 pinches salt and pepper (course sea salt, preferably)
Instructions
Preheat the grill to medium heat, about 350° to 400°F, and brush the grill grates clean.
Remove the woody ends of the asparagus by snapping the ends off. Bend each stalk gently about ⅔ of the way down the stalk until it naturally breaks where the woody part begins. Discard the ends.
Trim off 1 inch from the bottom of the scapes.
Place the asparagus spears and scapes in a shallow bowl or on a platter or baking sheet. Drizzle with the olive oil and toss with your hands to coat. Season with kosher salt and freshly ground black pepper and toss again.
Place the asparagus across the grill grates perpendicular to the bars. Grill with the lid closed for 6 to 10 minutes or until the spears are tender and crisp. Use tongs to roll the spears for even grill marks.
Transfer to a platter and if desired, drizzle with more olive oil and a squeeze of lemon. Can be served warm or at room temperature.
Oregon Lingcod Oreganata
Ingredients
12 oz Oregon Lingcod
1 cup panko
Zest of one lemon, plus the juice to finish with
Salt and pepper, to taste
1 TBSP fresh oregano, chopped
1 tsp garlic powder
¼ cup olive oil, plus more as needed
Instructions
Preheat your oven to 425 degrees F.
Pour the breadcrumbs of your choice onto a large baking sheet or into a baking dish. Add the lemon zest, about 1 tsp each salt and pepper (or to taste), the oregano, garlic powder, and the olive oil. Stir until everything is well mixed and the olive oil has moistened most of the crumbs. If you need more oil, no problem.
Lightly season your fish fillets on all sides with salt and pepper and then dredge though your crumb mixture, evenly and thoroughly coating each side. Place the encrusted fish onto a second baking sheet and bake until crunchy golden brown on top; about 10 minutes or so, depending on the type of fish you use. You’ll know your fish is cooked when the flesh begins to flake and appears opaque (helpful rhyme!). Serve right away with a squeeze of lemon, if desired.
Roasted Sweet Potato Salad
Ingredients
1.5 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
1 1/2 tablespoons olive oil
2 teaspoons cumin
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon salt
1/4 cup chopped cilantro
3 tablespoons lime juice
3 tablespoons diced onion
1/2 cup diced celery
2 cloves garlic, minced
1/4 teaspoon salt
Instructions
Preheat oven to 425 degrees.
Arrange sweet potatoes on a large baking sheet. Toss with olive oil, cumin, paprika, salt, and pepper. Bake for 20 minutes, flipping halfway through.
Remove from oven and transfer to a medium bowl. Add cilantro, lime juice, onions, celery, garlic, and salt and toss to coat. Serve warm or refrigerate for 30 minutes and serve cold.
Cilantro and Lime Marinated Drumsticks
Ingredients
4-6 chicken drumsticks
2 Tbsp olive oil
6 cloves garlic, minced
1 tsp cumin
salt and freshly cracked black pepper
3 limes
1/2 bunch cilantro
Instructions
Combine the olive oil, minced garlic, cumin, salt, and some freshly cracked pepper in a bowl.
Zest one of the limes. Set the zest aside, and juice the 3 limes. Add the zest, and juice to the marinade. Remove 1/4 bunch of cilantro and chop finely. (Set the other 1/4 bunch of cilantro aside) Add the chopped cilantro the marinade and stir to combine.
Pour the marinade into a large resealable bag and add the chicken drumsticks. Close the bag tightly and massage to mix and coat the chicken pieces in the marinade. Refrigerate for a minimum of 30 minutes, or longer if desired.
When ready to bake, preheat the oven to 400 degrees. Add the chicken pieces to a baking pan leaving enough room between each drumstick. Do not overcrowd. Pour the rest of the marinade in the bag over the chicken.
Bake the chicken for 40-45 minutes. Check the chicken periodically, and base with the juices from the pan. Once the chicken is done cooking pop in the broiler for about 2 minutes, to get a nice char on the chicken. Chicken is cooked when it has reached an internal temperature of 165ºF.
These drumsticks are great on the grill too. Preheat your grill and coat the grill grates with oil to prevent the chicken from sticking. This chicken is best cooked slowly, over low to medium heat. When the internal temperature of the chicken has reached 165 degrees, remove it from the grill and serve. Enjoy!
Garnish the chicken with fresh slices of lime and more chopped cilantro leaves (the other 1/4 bunch).