Haley Smith Haley Smith

Roasted Red Potatoes

Ingredients

  • 2 lbs small red potatoes, thinly sliced

  • 1 tablespoon olive oil

  • 2 garlic cloves, minced

  • 2 tablespoons snipped fresh dill

  • 1 1⁄4 teaspoons salt

  • 1⁄4 teaspoon pepper

Instructions

  1. Place the sliced potatoes in a 15 X 10 X 1-inch baking pan coated with nonstick cooking spray.

  2. Drizzle with oil, sprinkle with garlic, dill, salt and pepper.

  3. Bake, uncovered at 425 degrees for 30 to 35 minutes or until golden brown.

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Haley Smith Haley Smith

Roasted Halibut with Sun Gold Tomatoes and Dill

Ingredients

  • 2 6oz portions halibut

  • 1 tablespoons olive oil

  • salt and freshly ground black pepper to taste

  • 1 cup halved cherry tomatoes

  • 1 tablespoons chopped fresh dill

  • 2-3 scallions

Instructions

  1. Preheat the oven to 450 degrees.

  2. Place the fish in a baking dish. Brush the olive oil over the surface of the fish. Sprinkle with salt and pepper to taste.

  3. Scatter the tomatoes on top of the fish. Scatter the dill and scallions on top.

  4. Roast the fish for 15-18 minutes, depending on thickness of the fish, or until just cooked through.

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Haley Smith Haley Smith

Shrimp Salad

Ingredients

  • 1 pound raw shrimp, peeled and deveined

  • 1 lemon, cut into four pieces

  • 1⁄2 cup mayonnaise

  • 1⁄4 cup celery, chopped

  • 2 green onions, thinly sliced

  • 1 tablespoon Dijon mustard

  • 1 tablespoon lemon juice

  • 2 tablespoons fresh dill

  • salt and pepper to taste

Instructions

  1. Fill a large bowl with ice water. Set aside. Then, fill a large pot with water. Bring to a boil over high heat.

  2. Once the water is boiling, add the shrimp and the quartered lemon. Cook for 2 to 3 minutes or until the shrimp is pink. Drain the water immediately and drop the shrimp into the ice water bath. Discard the lemon quarters.

  3. Let the shrimp cool. Then, dice it into bite-sized pieces.

  4. Combine the shrimp, mayo, celery, onions, mustard, lemon juice, dill, salt, and pepper in a large bowl. Mix gently but thoroughly, ensuring everything is well mixed. Taste and adjust the ratio of lemon juice and mayo as needed. Add more seasonings if necessary.

  5. Chill the bowl in the refrigerator for at least 30 minutes.

  6. Serve as a dip or on crackers, lettuce wraps, or bread, and enjoy!

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Haley Smith Haley Smith

Chilled Cucumber Soup

Ingredients

2 cucumbers, peeled and chopped into small pieces

1 bunch scallions, chopped finely

2 T butter

3 cups chicken or vegetable broth

Juice of half a lemon

½ cup sour cream or plain yogurt

Salt and Pepper

1 teaspoon fresh dill

Instructions

1. Sauté scallions and cucumber in butter over low heat for ten minutes. Do not let the butter brown.

2. Bring broth to a boil and add vegetables. Cover and simmer fifteen minutes until cucumbers have softened

4. Puree soup in blender

5. Add lemon juice

6. Stir in sour cream or hoghurt, using a wire whisk

7. Check seasoning, adding salt and pepper, if necessary.

8. Chill soup for four hours

9. Garnish bowls with dill.

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Haley Smith Haley Smith

Yellow Wax Beans with Bacon Vinaigrette

Ingredients

  • 1 pound yellow wax beans, trimmed

  • 3 tablespoons extra-virgin olive oil

  • 2 ounces thickly sliced bacon, cut into lardons (1/2 cup)

  • 1 tablespoons sherry vinegar

  • 5 ounces chopped tomatoes

  • 1 small spring onion, very finely chopped

  • 2 garlic cloves, very finely chopped

  • Kosher salt

  • Freshly ground pepper

Instructions

  1. Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold running water. Drain well and pat dry; transfer the beans to a large bowl.

  2. In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot and garlic. Scrape the bacon vinaigrette over the beans, season with salt and pepper and toss to evenly coat. Serve warm.

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Haley Smith Haley Smith

Fresh Corn and Zucchini Sauté

Ingredients

  • ¼ cup butter

  • ½ small onion, finely diced

  • 2 medium zucchinis, diced

  • 3 ears corn, husks and silk removed

  • sea salt and freshly ground black pepper to taste

Instructions

  1. Heat butter in a large skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in hot butter until translucent, about 5 minutes.

  2. Cut kernels from ears of corn. Add kernels and zucchini to onion in the skillet; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and black pepper.


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Haley Smith Haley Smith

Swiss Chard and Strawberry Salad with Balsamic Vinaigrette Recipe

Ingredients:
1 bunch swiss chard
1 pint strawberries, sliced
2 red spring red onions, thinly sliced
1/2 cup almonds, pecans, or other nut or seed or choice

1/4 cup olive oil
1/4 cup balsamic vinegar
3/4 teaspoon salt
1/8 teaspoon black pepper (optional)

Instructions:
1. Wash and chop the swiss chard. Chop your the nuts small if not already small.

2. Mix the olive oil, balsamic vinegar, salt, and pepper in a container/jar/bottle.

4. Add your balsamic vinaigrette to your greens to lightly dress. You may not need all of the dressing.

5. Top with strawberries and nuts.

Adapted from https://pennilessparenting.com/

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Haley Smith Haley Smith

Crispy Steelhead with Salsa Verde

Ingredients

SALSA

1 pound tomatillos, husked and rinsed

3 cloves garlic, unpeeled

2 Anaheim chiles, seeded, deveined

1 small onion, quartered

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons salt, plus more for sprinkling

1/4 teaspoon freshly ground black pepper, plus more for sprinkling

STEELHEAD

1/2 Tbsp. extra-virgin olive oil

¼ tsp. cumin seeds

2 6-oz. skin-on steelhead fillets

Kosher salt

Dried oregano, preferably Mexican, cilantro leaves, avocado slices, and lime wedges (for serving)

Instructions

  1. Preheat the oven to 350 degrees F.

  2. Place the tomatillos, garlic, Anaheim chiles and onions on a baking sheet. Toss the vegetables with the oil, salt and pepper. Roast the vegetables until the tomatillos turn a dark-green color and the onions golden brown, about 30 minutes.

  3. Let the vegetables cool slightly. Peel the garlic and transfer all the ingredients to a blender. Blend until smooth, about 1 minute. Add the lime juice and sprinkle with more salt and pepper.

  4. Heat oil in a large skillet over medium-high. Sprinkle in cumin seeds. Season salmon with salt; arrange, skin side down, in skillet. Reduce heat to medium and cook, pressing down gently on fish, until skin is golden brown and crisp, 6–8 minutes. Turn over; cook until just cooked through, about 4 minutes.

  5. Divide salmon among plates; spoon salsa over. Scatter some oregano and cilantro on top. Serve with avocado and lime wedges alongside.

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Haley Smith Haley Smith

Blistered Shishito Peppers & Cilantro Crema

Ingredients

8 oz shishito peppers

1 Tbsp extra-virgin olive oil, divided

½ lemon, quartered

Flake salt, to taste

1 cup cilantro crema

Cilantro Crema

½ cup mayo

½ cup crema or crème fraîche

½ lime, juiced

¼ cup cilantro, chopped

1 tsp Tajín seasoning

¼ tsp salt

Directions

  1. In a medium bowl, toss the peppers with ½ tablespoon of the olive oil until well coated.

  2. In a cast iron pan, heat the remaining ½ tablespoon of olive oil over medium-high heat. Roast the peppers and lemon quarters, turning occasionally, until the peppers are blistered and cooked throughout and the lemons have started to char, 5 to 7 minutes.

  3. In a medium bowl, combine all the ingredients for the cilantro crema.

  4. Transfer the lemons to a cutting board and the peppers to a small bowl. Squeeze the lemons over the peppers and sprinkle with flake salt to finish. Serve immediately with cilantro crema.

Adapted from https://www.gelsons.com/

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Haley Smith Haley Smith

Spicy Pork Bowls with Bok Choy & Broccoli

Marinade/Sauce

  • 6 Tablespoons fermented chili paste (or chili garlic sauce)

  • 4 Tablespoons honey or pure maple syrup

  • 1 "2-inch piece of fresh ginger, grated

  • 2 cloves of garlic, minced

  • 6 Tablespoons soy sauce

  • 4 1/2 teaspoons toasted sesame oil

Bowls

  • 1 pound ground pork

  • 1 pound baby bok choy

  • 1 pound broccoli

  • 1 Tablespoon avocado oil (or another high heat oil)

  • Steamed brown rice, finely chopped cilantro, thinly sliced scallions, thinly sliced radishes, and toasted sesame seeds for serving

 

Preparation

  1. Combine all the ingredients for the marinade together in a mason jar. Secure the lid and give it a good shake. Taste for seasonings and adjust as needed.

  2. In a large bowl add the pork and drizzle half of the marinade over it. Use your hands to mix it into the meat and then set it aside for 30 minutes (or up to 2 hours in the fridge) to marinate.

  3. Meanwhile, cut the white stalks from the bok choy and slice into 1/2 inch pieces. Stack the greens together, roll them and then thinly slice them into ribbons. Keep the stalks and greens separeted.

  4. Cut the broccoli into bite size pieces.

  5. In a large cast iron skillet over medium-high heat add the pork. Cook, using a wooden spoon to break up the meat a bit, until it's cooked through and lightly browned. About 5-7 minutes. Remove the pork with a slotted spoon and wipe out the pan.

  6. Add the broccoli and bok choy stems to the pan along with 1/2 cup of water. Cover the pan and cook until the broccoli is bright green and tender, about 4-5 minutes. Uncover the pan and cook on high until the water evaporates. About 2-3 minutes longer. Remove the veggies to a bowl and keep to the side.

  7. Add the oil to the same pan and once hot add the bok choy leaves. Cook, tossing frequently until bright green and slightly wilted. About 2 minutes. Remove from the heat.

  8. Divide rice between bowls and top with the pork and cooked veggies. Toss in finely chopped cilantro, scallions, radishes and sprinkle with toasted sesame seeds. Drizzle with the remainder of the sauce/marinade.

Adapted from https://dishingupthedirt.com/

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