Sheet Pan Pork Chops with Acorn Squash
Ingredients
1 Tablespoons coconut oil melted, divided
2 bone-in pork chops(about ¾ inch thick)
½ teaspoon dried sage dried sage
1 teaspoon salt
½ teaspoon black pepper
1 acorn squash , cut into ¾" half moons
1 large onion cut into ½" slices
½ medium orange juiced and zest
1 clove garlic minced
1 teaspoon honey
1 Tablespoon apple cider vinegar
3 Tablespoons olive oil
Instructions
Preheat oven to 400 F.
Brush pork chops with half of the oil and sprinkle with dried sage, salt, and pepper. Place the pork chops on a rimmed baking sheet in a single layer. Bake for 10 minutes while you prep the vegetables.
Slice your squash and onion. You do not need to peel the squash.
Flip the pork chops and add the vegetables to the pan. Bake an additional 10 to 15 minutes or until pork chops reach a minimum internal temperature of 145 F and squash is easily pierced with a fork.
Combine orange juice, honey, garlic and apple cider vinegar into a mason jar, shake until well combined.
Move pork chops to plates, drizzle vinaigrette over vegetables and serve
Orange Braised Chard
Ingredients
2 tablespoons olive oil
1/2 yellow onion, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
pinch of red pepper flakes
1 bunch rainbow chard, washed, dried and chopped
juice from 1/2 an orange
Instructions
Heat a large sauté pan over medium heat. Add the olive oil, onion, salt, pepper and red pepper flakes. Slowly caramelize the onions, about 10-15 minutes stirring occasionally.
When the onions are golden brown and caramelized, add the rainbow chard. Toss with the onions. Cook until the chard just begins to soften, about 2-4 minutes. Add the juice from the orange. Toss, and cook another 2 minutes. Taste for salt and pepper. Serve warm.
Roasted Delicata Squash and Gold Beet Soup
INGREDIENTS
1 delicata squash
5-6 small-medium golden (yellow) beets,
1 small yellow onions, peeled and quartered
3-4 garlic cloves
2 tbsp olive oil
2 cups low-sodium vegetable broth
1 cup coconut milk, canned (more to garnish)
1/2 tsp turmeric
1 tsp fresh ginger
1 tsp nutmeg
1/2 tsp chili (optional)
1/4 tsp sea salt (more to taste)
1/4 tsp black pepper (more to taste)
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit and make sure the oven rack is in the middle position.
While oven is preheating, cut the squash in half (lengthwise), scoop out seeds and stringy pieces and place squash (cut sides up) on a rimmed baking sheet lined with foil or parchment paper. Add chunky or quartered onion and garlic cloves to baking sheet with squash. Drizzle all veggies with 1-2 tbsp olive oil. Sprinkle with sea salt and black pepper (to taste).
Gently rinse beets and trim off stems and leafy tops. Wrap the beets loosely and individually in aluminum foil.
Place baking sheet with squash, onions, and garlic cloves along with beets wrapped in aluminum foil (they can go directly on the rack) in the oven together.
Roast squash, onions, and garlic cloves about 25-30 minutes, until squash flesh is easily pierced with a fork. Remove from oven and set aside to cool. When cool to touch, scrape the squash out of the flesh.
Roast beets until tender and easily pierced with the tip of a knife, about 40 minutes (Roasting time may vary based on size of beetroot). When beets have cooled down, peel and quarter your beets. Skins should easily slide off with slight pressure from your thumbs. For a mess free option, rub off beet skins with a paper towel or under cool water.
In a medium pot, add roasted squash, beets, and onions along with the remaining ingredients. Simmer for about 20 minutes, stirring occasionally.
Using a high-speed blender, food processor, or hand-held immersion blender, puree the soup until smooth. You may have to blend in batches.
Season with salt and pepper to taste.
Chanterelle and Leek Risotto
Ingredients
4 cups veggie broth, mushroom broth, or chicken broth
1/2 cup water
3 tablespoons olive oil
2 leeks sliced
4 fat garlic cloves, rough chopped
8oz chanterelle mushrooms, torn or sliced
Salt and pepper
1 cup arborio rice
1/2 cup white wine
1/2 cup parmesan or pecorino
Instructions
Heat broth and water in a medium pot on the stove.
Slice the leeks into thin half-moons.
In a large skillet or dutch oven, heat the oil over medium heat. Add the sliced leeks, garlic, and mushrooms, season generously with salt and pepper, and sauté, stirring until mushrooms release their liquid. Turn the heat up and caramelize the mushrooms a bit, cooking off their liquid.
Lower heat to med-low and add the rice to the dutch oven, toasting the rice a bit, 2-3 minutes. Add the wine, and scrape up any brown bits. Cook off all the wine.
Ladle the warm broth into the rice- one cup at a time, stirring, scraping up any sticking rice, and letting the rice absorb the broth before adding more. Increase heat to medium. This process will take about 20 minutes. If rice is sticking to the bottom of the pan, lower heat back down to med-low.
Once 4 cups of broth are absorbed and the rice is done ( tender, creamy yet al dente at the very center – still holding its shape) stir in the cheese and taste, adjusting salt and pepper to your liking. If you’d like a little acid -a tiny amount of lemon zest is nice here or a couple of drops of vinegar.
If you want it a bit looser, stir in more broth.
Divide among bowls and serve. Feel free to drizzle with olive oil, lemon zest or more parmesan.
Sauteed Romanesco and Bacon
Ingredients
4 slices bacon
1 head Romanesco
2 cloves garlic minced
½ teaspoon red pepper flakes
Salt to taste
Instructions
Dice the bacon into bite-sized pieces and add it to a large skillet over medium heat.
Fry bacon until it’s starting to crisp, about 5 minutes, stirring often.
While the bacon is cooking, chop the Romanesco into small florets.
Add the Romanesco and garlic to the skillet with the bacon (do not drain grease), stirring frequently, until the broccoli is tender, about 8 minutes.
Season with red pepper and salt and serve hot.
Curry Spiced Dover Sole with Garlic Sautéed Kale
Ingredients
12 oz Dover Sole
2 teaspoons plus 1 tablespoon grapeseed or olive oil
1 teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon ground coriander
½ teaspoon ground ginger
1/8 teaspoon sea salt
1 tablespoon grapeseed or olive oil
6 cloves large garlic minced
1 head kale roughly chopped
Salt and pepper to taste
1 lemon
Instructions
Wash the kale well and remove the leaves from the stems. Roughly chop the kale leaves.
Heat 1 tablespoon of oil in a large sauté pan over medium heat.
Add the garlic and sauté about 3 minutes until fragrant and slightly softened.
Add the kale leaves and stir constantly until all of the leaves are coated with oil and they begin to darken.
Reduce heat to medium-low, cover the pan and allow the kale to cook 3 to 5 minutes until softened.
Place your oven on its high broil setting.
Lay the sole fillets on a foil-lined baking sheet and drizzle each fillet with a small amount of grapeseed or olive oil.
In a small bowl, stir together all of the spices. Sprinkle the spices evenly over the sole fillets (you will end up using all of the spice mix) and gently pat it into the fish.
Put the fish in the oven on the second to the highest rack and allow fish to cook 8 to 10 minutes (depending on the thickness of the fish).
Serve the sole on a bed of sautéed kale and drizzle fresh lemon juice over everything.
From https://www.theroastedroot.net/
Collard Sweet Potato Wraps
Ingredients
1 medium sweet potato
2 teaspoon ground cumin divided
2 tablespoon olive oil divided
salt and pepper
⅔ cup quinoa or 2 cups cooked
1 15 oz can black beans drained and rinsed
3 tablespoon tahini
zest and juice of 1 lime
1 Anaheim pepper
4 green onions sliced lengthwise
8 large collard leaves
Instructions
Preheat oven to 375°F.
Slice the sweet potato into ½” slices, then cut each slice into ½" strips. Toss with 1 tablespoon of the oil, 1 teaspoon of the cumin and salt and pepper.
Spread onto a baking sheet in a single layer and bake for 15 minutes or until cooked.
Cook the quinoa according to package instructions. Drain, rinse under cold water and add to a mixing bowl with the beans, tahini, lemon zest and juice and remaining oil and cumin. Toss to combine.
Bring a large pan of water to the boil. Prepare a large bowl of iced water.
Wash the leaves well, then trim each leaf across the broad part of the base. Hold the knife flat to the leaf, then run down gently to slice off the bulbous part of the stem so it lays flat.
Place the prepared leaves into the boiling water for 15 seconds to balance, then remove and place into the iced water until cool. Drain.
Slice the pepper into strips.
Lay a prepared leaf on the worktop and add 2-3 tablespoons of the quinoa mixture along the center. Add a few pieces each of pepper, onion and sweet potato.
Fold two opposite edges into the middle over the filling, then fold a third side over. Roll towards the final edge to form a little wrap parcel, keep the seam on the bottom to keep them closed. Repeat with the remaining leaves and fillings.
Cilantro Lime King Salmon
Ingredients
SALMON
2 6 oz King Salmon fillets
CILANTRO LIME MARINADE
1/2 cup loosely packed cilantro, minced (measure before mincing)
2 garlic cloves, minced
2 TBSP cup freshly squeezed lime juice
lime zest from 1 lime
1 TBSP honey
1 1/2 TBSP olive oil
1 tsp chili powder
1 tsp EACH ground cumin, salt
1/2 tsp EACH smoked paprika, onion powder, dried oregano
1/4 tsp pepper
VEGGIES
1 cups peeled sweet potatoes (3/-4-inch chopped cubes)
1 tablespoon olive oil
salt and pepper
1/4 teaspoon chili powder
1 zucchini (sliced 1/2-3/-4-inch thick, quartered)
Instructions
Preheat oven to 400 degrees F.
Whisk all of the marinade ingredients together in a medium bowl. Remove 1 tablespoon to use later for the vegetables.
Line the salmon fillets skin side down in a in a dish that fits them snuggly together. Pour the remaining marinade evenly over the top of the salmon. Marinate at room temperature while you prep the veggies, ideally 30-40 minutes. Don't marinate longer or the fish can become mushy.
Line a baking sheet with foil and spray with cooking spray for easy cleanup. Add the chopped sweet potatoes and toss with 1 tablespoon olive oil, ½ teaspoon chili powder, ¼ teaspoon salt and ⅛ teaspoon pepper. Roast for 20 minutes at 400 degrees F.
Stir the potatoes and push them to one side of the baking sheet. Add zucchini and toss them with the 2 tablespoons reserved marinade and season with freshly cracked salt and pepper. Push them towards the opposite side of the baking sheet. Line the salmon down the middle.
Bake at 400 degrees F for approximately 12-16 minutes or until salmon is cooked to your liking and easily flakes with a fork, I recommend 130 degrees F on an instant read thermometer (cooking time may vary depending on thickness of salmon.) If your salmon is done before your veggies, remove the salmon to a plate and continue to roast the veggies to your liking.
Season with freshly cracked salt and pepper to taste. Serve salmon and veggies together or add to a rice bowl with sides such as black beans, avocados/guacamole, sour cream, hot sauce and additional freshly squeezed lime juice if desired etc.
Oregon Bay Shrimp "Ceviche"
Ingredients
1 lb. Oregon bay shrimp
1 cup Roma tomatoes, chopped
½ cup cucumber, chopped (or Persian cucumbers)
¼ cup green onion, chopped
1 Anaheim pepper, deseeded & finely chopped
¼ cup cilantro, chopped (leaves and stems are ok)
juice from 2 limes
Instructions
Defrost frozen bay shrimp in the refrigerator overnight. Place shrimp in a bowl and toss with lime juice. Fold in vegetables.
Chill mixture in the refrigerator for 15 minutes. Toss again, then add salt to taste before serving.
Parmesan Crusted Purple Cauliflower
Ingredients
1 head purple cauliflower
2 to 4 Tbsp olive oil
½ tsp each salt and pepper
½ cup freshly grated parmesan cheese
Instructions
Prep: Preheat oven to 425°F (218°C). Cut cauliflower into either 1 inch slabs or bit-sized florets.
Cook: Transfer cauliflower to a parchment-lined baking sheet. Drizzle oil, salt, and pepper on top, then toss around to evenly coat. Cook on the lower rack of the oven for 10 to 15 minutes, or until cauliflower is just beginning to brown on the edges.
Cheese: Remove tray from oven. Sprinkle cheese evenly over the cauliflower. Return the tray to the oven and continue cooking for 5 to 10 minutes, or until cheese is a bit browned and crispy. Serve hot.