Salsa Verde Pork Chops
Ingredients
2 pork chops
2 cups Salsa Verde (see recipe)
2 tablespoons cooking oil
salt as necessary
Instructions
Heat a frying pan to very hot and add 2 tablespoons of cooking oil. Brown the pork chops on both sides. Set aside.
Add ½ of the salsa verde to your frying pan and warm. Add the pork chops to the pan. Pour the remaining salsa over the pork chops
Turn the heat to low and simmer for about 15 minutes until the salsa has noticeably reduced.
Salsa Verde
Ingredients
1 ¼ lb. tomatillos or green tomatoes
1 onion
4 serrano chiles (optional)
4 cloves garlic
12 sprigs cilantro
2 tbsp. cooking oil
1 ½ tsp. salt + to taste
Instructions
Remove the papery husks from the tomatillos and rinse to remove the sticky residue.
Quarter the onion.
Add all of the ingredients except the cilantro and salt to a large pot and just cover with water.
Bring the water and ingredients to a boil and then simmer for 10 minutes.
Blend the cooked ingredients and the cilantro with the cooking water until smooth. (About 30 seconds)
Heat 2 tablespoons of cooking oil in the pot.
Pour the blended salsa back into the pot with the hot cooking oil.
Reduce the heat and simmer for 20 minutes.
Add the salt and adjust if necessary.
From https://mexicanfoodjournal.com/
Roasted Cauliflower Salad
Ingredients
1 medium cauliflower, cut into small bite-sized florets
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cups cooked farro
2 cups chopped kale
1/3 cup raisins
1/2 cup chopped red onion
1/2 cup toasted nuts or seeds: sliced almonds, or cashews, sunflower seeds, or pumpkin seeds.
optional: 1/4–1/2 cup chopped cilantro
Turmeric Dressing
3 tablespoons olive oil
2 1/2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 teaspoon ground turmeric
1 teaspoon yellow curry powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 clove garlic, grated or finely minced.
Instructions
Preheat oven to 425 F.
Place dry farro in a medium pot of ample, salted water, bring to a boil, and simmer gently ( like you would pasta) until tender yet still toothsome, roughly 20-30 minutes. Drain.
Cut cauliflower into bite-sized florets. Place in a large mixing bowl and toss with olive oil and ½ teaspoon salt and a few twists of cracked pepper. Mix well and place on a parchment-lined sheet pan. Roast in the oven until golden and tender, about 25-30 minutes, giving a stir halfway through.
Make the turmeric dressing: combine all dressing ingredients in a medium bowl and add the raisins to the dressing to soak.
Tear the kale leaves from their stems, then tear or cut them into small pieces and place them in the same bowl you used for the cauliflower-Drizzle with ½ teaspoon olive oil and a pinch of salt and massage for one minute to soften. Add the onions, almonds, and farro. When the cauliflower is fork-tender, add it to the bowl, and add the dressing with the raisins. Toss to coat well. Toss in fresh cilantro.
Place in a serving bowl or divide among bowls. Serve the salad warm, or chill for later.
From https://www.feastingathome.com/
Grilled Shishito Peppers
Ingredients
8 oz fresh shishito peppers
1 tbsp olive oil
1 tbsp sesame oil
1 tbsp soy sauce
salt to taste
Instructions
In a medium bowl, toss shishito peppers in 1 tbsp olive oil, 1 tbsp sesame oil and 1 tbsp soy sauce.
Grill on med-high heat for about 5 minutes on each side or until the peppers start to blister.
Remove from heat, season with salt and serve immediately.
From https://theunlikelybaker.com/
Boysenberry Syrup
Ingredients
2 Cups Boysenberries Fresh or Frozen
½-¾ Cup Sugar
1/2 Cup Water
1/2 Tbsp Lemon Juice Optional
Instructions
Add boysenberries, sugar, water, and lemon juice (if using) to a saucepan.
Cook over medium heat until berries soften and release juices (about 5 minutes).
Reduce to a low simmer and simmer for 10 minutes, mashing berries gently as they cook.
Let the mixture cool slightly, then blend until smooth.
Strain through a fine mesh strainer if desired for a smoother texture.
Transfer to an airtight jar and refrigerate after fully cooled.
From https://sipsavory.com/
Pan Fried Petrale Sole in Basil Lemon Butter Sauce
Ingredients
12oz Petrale Sole
1/2 teaspoon garlic salt
¼ cup flour
2 tbsp olive oil
2 cloves minced garlic
Pinch of red pepper flakes
1/2 cup chicken stock low sodium
2 tablespoons cold butter cut into 8 cubes
2 tablespoons lemon juice freshly squeezed
2 tablespoons basil chopped for finishing the sauce
Instructions
SEASON: To get the best crisp on the fish, pat both sides of the fish with paper towels until dry. Season the fish with a small pinch of salt, making sure to flip and salt both sides. Place the flour in a shallow dish and season with garlic salt. Whisk to combine. Dredge the fish in the flour, making sure to coat both sides. Make sure to shake off excess flour.
FRY: Add the olive oil to the pan over medium heat and allow for it to heat through. When hot, fry the fish for 2-3 minutes flipping halfway. Remove the fish to a plate and set aside.
SAUCE: Add the garlic into the skillet and fry in the oil for just 15 seconds. Add in a pinch of red pepper flakes, chicken stock, and lemon. Kick the heat to the highest setting, allow the sauce to reach simmer then reduce the sauce for 2 minutes. Lower the heat to the lowest setting, then add in two small cubes of butter and allow it to melt into the sauce slowly while you stir or swirl the pan with the handle. Continue adding two small cubes of butter at a time until all the butter is used up. Take your time here, don’t rush this. Add in chopped basil and stir to combine. Plate the fish with cooked rice or roasted vegetables and top with basil lemon butter sauce!
From https://www.littlespicejar.com
Jumbo Scallops with Garlic Scapes
Ingredients
12 oz garlic scapes
12 oz. jumbo scallops
2 tablespoon butter
salt and pepper to taste
4 sprigs of basil
Lemon
Instructions
Rinse and pat dry the scallops to remove excess moisture.
Trim the garlic scapes and chop them into small pieces.
Heat butter in a skillet over medium-high heat.
Sear the scallops for about 1-2 minutes on each side until golden brown.
Add the chopped garlic scapes to the skillet and sauté for 1-2 minutes.
Season with salt, pepper, and a squeeze of lemon juice before serving. For a final touch, garnish with a sprig of fresh basil. Serve immediately.
Beef and Baby Broccoli Stir-Fry
Ingredients
1 pound ground beef
2 cups baby broccoli
1 tablespoon vegetable oil
3 cloves garlic minced
1 tablespoon grated ginger
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
1 tablespoon cornstarch
1⁄4 cup water
Instructions
In a small bowl whisk together cornstarch and water until smooth and set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add ground beef and cook, breaking it apart with a spatula, until browned and cooked through.
Add garlic and ginger and cook for 30 seconds until fragrant.
Add broccoli and 2 tablespoons of water, then cover and steam for about 3 minutes until tender-crisp.
Stir in soy sauce, oyster sauce, brown sugar, and the cornstarch slurry; cook until the sauce thickens.
Drizzle sesame oil over the stir-fry and toss to coat evenly.
Remove from heat and serve immediately over steamed rice or noodles.
From https://classicyummy.com
Cherry and Burrata Salad
Ingredients
2 large balls of burrata, quartered
1 cup cherries, pitted and halved
¼ cup fresh basil, torn into pieces
2 tablespoon honey
Instructions
Add the burrata to a serving bowl.
Top with cherries and torn basil.
Drizzle hot honey over the top of the salad.
Serve immediately.
From https://www.frontrangefed.com/
Baked King Salmon with Leeks
Ingredients
Ingredients Salmon
4 salmon fillets, skin on and pin bones removed
3 tablespoon unsalted butter
¼ cup parsley, chopped
salt
black pepper
Ingredients Leeks:
1 large leek, halved, rinsed, and sliced
1 ½ tablespoon unsalted butter
¼ teaspoon salt
Instructions
Preheat oven to 475F.
Directions Leeks:
Trim the root end of the leek and cut off the dark green leaves (keep the pale green part of the leek).
Cut leek in half lengthwise and run under water to get rid of any dirt in the layers. Slice leeks.
Bring a small pan to medium heat and add 1 ½ Tbsp butter.
Add sliced leeks and salt. Cover and cook ~ 4 -6 minutes (stirring occasionally), or until leeks are starting to get translucent but still retain some color. Reduce heat if butter or leeks starts to brown.
Remove leeks from heat and set aside.
Directions Salmon:
Salt and pepper salmon.
Add butter and parsley evenly to a large oven safe pan that will fit all four pieces of salmon. Place pan in oven (without salmon) for a couple minutes until you hear or see the butter is starting to sizzle.
Remove pan (and remember that this pan is HOT) and place salmon skin side up in the pan.
Bake uncovered 4-5 minutes or until the skin easily peels off.
Peel off skin, flip salmon and cook an additional 2-4 minutes or until salmon is done to your preference.
Top with buttery leeks and add salt to taste.
From https://eatsimplefood.com/
Grilled Green Beans
Ingredients
1 pound fresh green beans
1 tablespoon olive oil
½ teaspoon kosher salt
Fresh ground black pepper
Lemon wedges, for serving
Instructions
Preheat a grill to medium-high heat (375 to 450°F).
Wash and trim the green beans. Pat them dry with a towel. In a bowl, mix the green beans with the olive oil, kosher salt and plenty of fresh ground black pepper.
Place the green beans directly on the grill grates and grill for about 4 to 5 minutes per side (8 to 10 minutes total), until charred and tender. (For a less charred result, you can cook them in grill basket for 12 to 14 minutes until tender.)
Remove the beans from the grill and spritz them with lemon juice from wedges. Taste and add a few more pinches of kosher salt, if needed.
From https://www.acouplecooks.com/