Sauteed Swiss Chard with Green Garlic
Ingredients
1 Bunch Swiss Chard
2-3 Green Garlic Stalks
1-2 Tablespoons Olive Oil
Salt and Pepper to taste
Directions
Remove chard greens from stem, coarsely chop or slice green leaves. Finely chop chard stems.
Remove roots from green garlic and finely chop.
Heat oil in skillet over medium high heat. Add chard stems and garlic to hot pan, sauté for 1-2 minutes. Add chard leaves, continuing to cook for 2-3 minutes.
Season with salt and pepper to taste.
Pork Tenderloin with Creamy Dill Sauce
Ingredients
1 pound pork tenderloin
sea salt and ground black pepper
1/2 tablespoon olive oil
1/2 tablespoon butter
1/4 cup chicken stock
1/4 cup sour cream
1 tablespoon chopped fresh dill, more for garnish
½ teaspoon sea salt, more to taste
1 cloves garlic, minced
Instructions
Preheat the oven to 425°F.
Generously season the pork with salt and pepper on all sides.
Heat the butter and olive oil in a large or over-size oven-proof skillet over medium-high heat. Add the pork tenderloins to the pan, one at a time if necessary, and pan-sear until golden brown on all sides, about 10 minutes.
Transfer the skillet to the oven and cook for an additional 10 minutes.
Remove the skillet from the oven and transfer the pork to a plate to rest.
To the same skillet, over medium heat, add the chicken stock to deglaze the pan and using a rubber spatula, scrape up and mix in any bits that are stuck to the bottom of the pan.
Add the sour cream, dill, salt and garlic to the pan and mix to combine. Simmer, stirring frequently until the sauce has thickened.
Slice the pork tenderloin and place on a platter. Serve with the sauce on top or on the size. Garnish with fresh dill, if desired
Wild Lingcod Chowder
Ingredients
1 tablespoons salted butter
1 medium onion, diced
2 stalks celery, sliced thin
1/2 teaspoon fine sea salt
¼ cup white wine
2 cups fish stock
1/2 pound red potatoes (quartered)
12 oz wild-caught lingcod
1/4 cup heavy cream
1 tablespoons chopped fresh dill
Instructions
Warm the butter in the bottom of a Dutch oven set over medium-low heat. When the butter releases its foam, toss in the sliced onion and celery. Sprinkle the aromatics with salt, and let them sweat, covered and stirring occasionally, until soft and tender - about 8 minutes.
Uncover the pot, pour in the wine and fish stock, and then add the potatoes. Turn up the heat to medium-high and simmer until the potatoes are tender, about 20 minutes.
Drop the lingcod into the pot, cover, and allow it to continue simmering until the fish is opaque and cooked through, about 3 to 5 minutes. Remove from the heat, stir in the cream and dill. Salt the chowder as it suits you, and then ladle into soup bowls.
Strawberry Rhubarb Crisp
Ingredients
6 cups sliced (½" slices) fresh rhubarb
2 cups chopped (½" pieces) fresh strawberries
1 tablespoon freshly squeezed lemon juice
1 cup granulated sugar
¼ cup cornstarch
1 cup packed brown sugar
1 cup all-purpose flour
¾ cup old fashioned rolled oats (not quick cooking oats)
1 teaspoon cinnamon
½ teaspoon salt
6 tablespoons unsalted butter, softened to room temperature (do not melt)
2 tablespoons vegetable oil
Instructions
Preheat oven to 375°F. Place oven rack in the middle of the oven.
In a large bowl, stir together rhubarb, strawberries, and lemon juice. Add sugar and stir to combine well. Sprinkle cornstarch evenly over the top and stir until filling mixture is fully incorporated.
Transfer filling mixture to a 9" x 13" baking dish, scraping all accumulated juices and sugary mixture from the bottom of the bowl into the baking dish. Spread in pan and press lightly into an even layer. Set aside.
Add all topping ingredients to a medium bowl. Use a rigid pastry cutter to cut the ingredients together until large crumbs form.
Sprinkle topping mixture in an even layer over the filling, leaving about 1" of exposed filling around the perimeter of the baking dish.
Bake for 45-50 minutes, or until the filling is thickened and bubbling around the edges, and the topping is crisp and nicely browned. If the topping is getting more browned than you'd like, tent the top of the baking dish loosely with foil.
Remove from oven to a cooling rack and let rest for 15 minutes before serving. Enjoy with scoops of vanilla ice cream.
From https://www.afarmgirlsdabbles.com/
Sheet Pan Rockfish and Kale
Ingredients:
1/8 cup extra virgin olive oil, plus more for drizzling
1 small garlic clove, finely grated or pressed
1/2 tsp red pepper flakes
1 lemons, juice from ½ a lemon, the other half thinly sliced into half moons
12 oz Wild Oregon Rockfish
Salt and freshly cracked black pepper
1 bunches kale, de-stemmed and torn into large pieces
1 Tbsp capers, drained
Flaky sea salt, optional, for serving
Instructions:
Heat oven to 425℉. Combine the olive oil, garlic, red pepper flakes, and juice from ½ a lemon in a small bowl or measuring cup. Whisk to combine.
Lay the fish on a rimmed sheet pan and season it with olive oil, salt, and pepper. Place lemon slices on top and scatter kale and capers over everything. Drizzle kale with olive oil and season with salt and pepper, toss the kale a bit with your hands to make sure everything is evenly seasoned.
Place in oven and roast until kale is wilted and lightly charred, and fish is opaque and cooked through (an instant-read thermometer inserted into the thickest part of the fish should read 145°F), 5-10 minutes (it will take longer to cook if you have a ton of kale on top, or if your cut of fish is thicker). Remove from oven and drizzle everything with the garlic oil. Sprinkle flaky sea salt on top and serve right away.
From https://americanhomecook.com/
Sautéed Sugar Snap Peas
Ingredients
12oz sugar snap peas
1 Tbsp. olive oil
1 tsp. salt
1/2 tsp. ground black pepper
1 Tbsp. butter
1 Tbsp. lemon juice
Instructions
Snap the stem end of the peas; pull the string off of the length of the pod, and discard.
Heat a large skillet over medium heat. Add the oil and swirl to coat the pan. Add the snap peas, salt, and black pepper. Cook, stirring occasionally, until tender yet crisp, 3 to 5 minutes.
Remove from the heat. Add the butter and lemon juice and stir well to coat. Serve immediately.
From https://www.thepioneerwoman.com/
Purple Potato and Cauliflower Salad
Ingredients
6 cups baby purple potatoes
4 cups cauliflower cut into florets
The white of 2 Calcot Onions, chopped
2 tablespoons whole-grain mustard
2 tablespoons honey
2 tablespoons white wine vinegar
2 tablespoons (olive oil
Salt and pepper 



Instructions
In a pot of salted water, cook the potatoes until tender. Let cool in ice water and drain. Cut in half or quarters, depending on their size. Set aside.
Meanwhile, in a pot of salted boiling water, cook the cauliflower until al dente. Let cool in ice water and drain. Set aside.
In a large bowl, combine the remaining ingredients. Add the potatoes, cauliflower and toss to coat with the dressing. Adjust the seasoning. Serve at room temperature.
From https://www.ricardocuisine.com
Roasted Artichokes with Lemon Parsley Sauce
Ingredients
Artichokes
2 globe artichokes, about 8 ounces each
8 cups water
1 lemon
1 Tbsp olive oil
1/2 tsp salt
Lemon Garlic Butter Sauce
3 tablespoons butter
1 Tbsp olive oil
1 Tbsp garlic cloves minced
1/2 large lemon, juiced
1 Tbsp minced fresh parsley
kosher salt to taste
Instructions
Preheat oven to 475ËšF.
Grease the bottom of a 9×13 baking dish with 1 tablespoon olive oil and set aside.
Working with 1 artichoke at a time, trim the stem to about 1-inch and cut 1-inch off the tip of the artichoke. Break off the bottom 3 rows of tough outer leaves and remove any dark green parts on the artichoke. Cut the artichoke in half, lengthwise, then remove the fuzzy chokes in the center.
Fill a large bowl with 8 cups water. Cut 1 lemon in half; squeeze the lemon juice into the water. Put the artichokes in the lemon water and keep in there for about 3 to 5 minutes. Remove artichokes from the lemon water and shake off any excess liquid.
Transfer the artichokes to a large bowl and toss them with 2 tablespoons olive oil and 3/4 teaspoon salt then arrange artichokes, cut side down, on the bottom of previously prepared baking dish. Cover with aluminum foil and roast for about 25 to 30 minutes, or until artichoke leaves are browned and tender when poked with a knife.
While artichokes are roasting, prepare lemon garlic butter sauce. Heat butter and olive oil in a small saucepan or skillet over medium heat until sizzling. Add minced garlic; cook and stir until fragrant, about 30 seconds. Remove from heat and stir in lemon juice, and parsley. Season with salt to taste and serve.
After artichokes are done roasting, transfer them to a serving plate and drizzle with lemon garlic butter sauce.
Adapted from https://www.deliciousorchardsnj.com
Kumquat and Arugula Salad
Ingredients
2 cups kumquats, sliced
4 cups arugula
1/4 cup sliced radishes
1 avocado, pitted and sliced
1/4 cup olive oil
2 tbsp honey
1 tbsp grated fresh ginger
1 tbsp apple cider vinegar
Salt and pepper to taste
Directions
In a large bowl, combine the kumquats, arugula, radishes and avocado.
In a small bowl, whisk together the olive oil, honey, ginger, apple cider vinegar, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss gently to coat evenly.
Serve immediately and enjoy the fresh flavors of the kumquat salad.
Mashed Red Potatoes and Leeks
Ingredients
1 ½ lbs red potatoes, cut into 1-inch pieces
1 tablespoon olive oil
2 medium leeks, rinsed thoroughly and thinly sliced
â…“ cup milk
salt and pepper, to taste
Instructions
In a medium saucepan, cover red potatoes with water. Bring to a boil and then reduce heat to low; simmer for 15 minutes or until easily pierced with fork.
While potatoes are cooking, heat oil in a medium skillet over medium heat. Add leeks and sauté until softened and just beginning to brown, about 10 minutes.
Combine potatoes and milk in a large bowl. Using a potato masher or potato ricer, mash until potatoes reach desired consistency. Fold in leeks and season with salt and pepper.
From https://ohmyveggies.com