Grilled Pork Tenderloin with Nectarines
Ingredients:
1lb boneless pork loin roast
1/4 cup balsamic vinegar
2 Tbsp Dijon mustard
2 Tbs. firmly packed light brown sugar
2 1/2 TBSP olive oil
Kosher salt and freshly ground pepper, to taste
2 nectarines, pitted and halved
Directions:
In a small bowl, whisk together the vinegar, mustard, brown sugar, thyme and the 2 Tbsp olive oil. Pour the marinade into a plastic bag with the pork, seal the bag, and refrigerate for at least 2 hours or up to 24 hours, turning the bag over once or twice.
Remove the pork from the marinade and generously season the pork on all sides with salt and pepper. Let stand at room temperature for 1 hour.
Heat the grill to 400 degrees.
Grill the pork for about 15 to 20 minutes, turning every 5 minutes, until the middle is firm — it should feel like the pad of skin just below your thumb. Remove the pork and let rest for about 10 minutes.
Place the nectarine halves cut-side down, turning every now and then so they don’t burn, and closing the lid to help them cook through if necessary. You want them to be soft, but still hold their shape. Slice the pork on a cutting board, place on a platter, and surround with cooked nectarine and any juices from the meat or fruit.
Adapted from Williams Sanoma
Lemon Kale Salad
Ingredients
4 cups chopped fresh kale
1 Tbsp. olive oil
1 Tbsp. lemon juice
pinch of salt and freshly-ground black pepper
1/4 cup freshly-grated Parmesan (optional)
.
Instructions
In a large bowl, whisk together olive oil, lemon juice, thyme, salt and pepper. Add kale and Parmesan (if using), and toss until the kale is evenly coated.
Massage the dressing into the kale with your fingers for an extra minute or two until the kale is soft and dark green.
Serve immediately.
Adapted from Giimmesomeoven.com
Ground Beef and Broccoli
INGREDIENTS
1 1/2 cup water
1/4 cup soy sauce
2 tablespoons Sweet Cooking Rice Seasoning
2 tablespoons cornstarch
2 teaspoons freshly grated ginger
1 teaspoon sesame oil
3 cloves garlic, minced
hefty pinch of red pepper flakes
1 pound ground beef
4-5 cups broccoli florets (about 1 large head)
INSTRUCTIONS
In a medium bowl whisk the water, soy sauce, rice seasoning, cornstarch, ginger, sesame oil, garlic, and red pepper flakes. Set aside.
Brown ground beef in a large skillet over medium-high heat until no longer pink. Drain any grease. Add broccoli and reserved soy sauce mixture. Stir and cook until thickened and broccoli is tender-crisp. (About 3-5 minutes)
Cilantro Lime Cucumber Salad
Ingredients
1 jalapeno, seeded and finely diced
2 cloves garlic, finely minced
3 tablespoons lime juice, fresh
1/4 teaspoon red pepper, crushed
½ teaspoon salt, or to taste
black pepper, to taste
3 tablespoons olive oil
2 cucumbers, very finely sliced
4 tablespoons cilantro, minced, to taste
Instructions
Dice the jalapeno and garlic and add to a medium-sized bowl.
Add 3 tablespoons of fresh lime juice, crushed red pepper, salt, and pepper. Use a whisk to incorporate the 3 tablespoons olive oil. Set aside.
Finely slice the cucumbers. Add the cucumbers to the dressing and stir together.
Finely mince the cilantro and add it to the bowl. Stir to combine. You can either let it sit in the fridge to marinate for a couple hours, or serve immediately.
Pattypan Squash Tacos
INGREDIENTS
3 tablespoons olive oil
1 red onion, diced
2 cloves garlic, minced
1 pound patty pan squash, quartered and sliced into 1/2-inch thick slices
1 teaspoon ground cumin
10-12 corn tortillas
Pico de Gallo , for serving
1/2 cup chopped cilantro
Kosher salt
INSTRUCTIONS
Saute onion and garlic. Heat oil in a large frying pan over medium-high heat. Once shimmering add onion and garlic and season with salt. Cook until just starting to brown.
Char summer squash. Add squash mix with the onions and garlic and then let cook undisturbed until squash is browned in a few spots on the side that is touching the pan. Stir and char on the other side. Stir in cumin and season again with salt.
Warm tortillas. Meanwhile, heat a dry medium frying pan or comal over medium heat. Once warm, add tortillas one at a time, toasting lightly on both sides. Transfer tortillas to a clean kitchen towel or tortillero to keep warm.
Serve. Once squash is nicely browned, stir in cilantro. Taste and add more salt if needed. Transfer to a warm bowl and serve with tortillas and pico de gallo.
Wild Alaskan Halibut with Peach Salsa
Ingredients
2 6-oz halibut fillets
2 teaspoon olive oil
½ teaspoon sea salt
½ teaspoon cracked black pepper
2 medium ripe peaches, diced to ½″
1/2 cucumber, diced
1 jalapeño pepper, minced
1 TBSP minced red onion
2 tablespoon fresh cilantro
1 tablespoon fresh lime juice, from 1 lime
½ teaspoon sea salt
½ teaspoon cracked black pepper
Instructions
Heat the oven to 450°F. Line a baking sheet with parchment paper.
Pat the halibut fillets until dry, then place onto the parchment lined baking sheet. Drizzle with olive oil and rub into both sides of the fillet. Sprinkle with salt and pepper.
Transfer the baking sheet to the oven and baked 10-12, or until the internal temperature reaches 130°F-135°F using an instant read thermometer.
While the halibut cooks, make the peach salsa. Combine the peaches, cucumber, pepper, cilantro, onion, lime juice, salt and pepper in a small bowl. Stir to combine, then taste for seasoning. Adjust with additional lime juice, salt, or pepper as needed.
Generously top the baked halibut with the salsa, then serve immediately. Leftover salsa will keep in a sealed container in the fridge for up to 2 days.
Garlicky Green Beans
Ingredients
1 lb. fresh green beans
Kosher salt, to taste
2 Tbsp. olive oil
3 cloves garlic, chopped
2 Tbsp. salted butter
Ground black pepper, to taste
Instructions
Trim the stem end from the green beans.
Heat a large pot of water over high heat until boiling. Season generously with salt. Add the green beans and cook for 3 to 5 minutes, until tender, yet still crisp. Drain and rinse under cold water to cool.
Return the pot to medium heat. Add the olive oil and garlic. Cook for 1 minute, until fragrant. Add the beans to the pot and stir gently to combine. Add the butter to melt and salt and pepper to taste. Serve immediately.
Marionberry Basil Fizz
Ingredients
Marionberry Simple Syrup
1 cup Marionberries– fresh
1/2 cup granulated sugar
1/2 cup water
Marionberry Basil Fizz
2-3 fresh Marionberries
3 leaves fresh basil
2 tbsp blackberry simple syrup
club soda
lemon lime soda
Instructions
In a small saucepan, stir together Marionberries, sugar, and water. Bring the mixture to a gentle boil. Mash the berries. Allow the mixture to boil for 5 minutes. Remove from heat and cool to room temperature. Strain the mixture through a fine mesh sieve. Transfer the syrup to an airtight container and store in the refrigerator until ready to use.
Muddle Marionberries and basil together in the bottom of a glass. Add Marionberry simple syrup. Fill glass with ice. Top with equal parts club soda and lemon-lime soda till glass is full.
Summer Corn and Andouille Spoonbread
Ingredients
1 tablespoon unsalted butter, plus more for greasing
2 teaspoons all-purpose flour for dusting
3 eggs, yolks separated
2 cups whole milk
1 1/2 teaspoons kosher salt, divided
1 teaspoon black pepper
1 teaspoon cumin
1/2 cup fine-ground cornmeal
1/2 pound andouille sausage, diced into 1/2-inch pieces
4 scallions, sliced
1 cup fresh corn (about 1 ear of corn), blanched
2 tablespoons maple syrup
1/2 teaspoon baking powder
Instruction
Preheat the oven to 350°F. Lightly butter a 9-inch soufflé dish and dust it lightly with the flour, shaking off any excess.
In a large bowl or stand mixer with the whisk attachment on medium speed, whisk the egg whites until soft peaks that just hold their shape form, 4 to 5 minutes.
In a separate bowl, beat the egg yolks until light. This should take about 3 minutes.
In a saucepot, heat the milk over low heat with 1 teaspoon of the kosher salt, the black pepper, and the cumin. Gradually stir in the cornmeal and cook until the mixture has combined and begins to thicken, 2 to 3 minutes.
In a sauté pan, cook the sausage and scallions in the butter over medium-high heat. Add the corn and maple syrup. Remove the pan from the heat, stir into the thickened cornmeal and milk mixture, and add the baking powder, remaining 1/2 teaspoon salt, and whipped egg yolks. Gently fold in the egg whites and pour the batter into the buttered soufflé dish. Bake for 30 minutes, until the batter has risen and serve at once.
Note: the spoonbread may fall after sitting a few minutes, but it will still be delicious (and is great served cold)!
Wild Oregon Rockfish with Blistered Tomatoes
Ingredients
1 pint cherry tomatoes
1 cup fresh basil leaves
1 garlic clove, finely sliced
1lb Wild Oregon Rockfish
1 tablespoon extra virgin olive oil
salt & pepper to taste
Instructions
Pre-heat the oven to 400 degrees F. Cover a baking dish with aluminum foil. Spread the tomatoes and garlic evenly across the baking dish and drizzle with olive oil.
Put in the oven for about 40 minutes, until the tomatoes start to turn black and split. Take the baking dish out of the oven and give the tomatoes a little shake.
Turn the oven down to 350 degrees F.
Press down on each of the tomatoes with a fork. Be careful as they can squirt.
Place the fish fillet(s) in the center of the baking dish, ensuring the tomatoes are next to, and not under the fish.
Put the baking tray back into the oven for a further 15 minutes. The fish is ready when it’s no longer translucent and flakes when you cut through it.
Take the baking tray out of the oven and scatter the basil leaves over the tomatoes, stirring them through the tomatoes for about a minute until they start to wilt.
Serve with the fish on the bottom of the plate and the tomato and basil piled generously on top.