Carrot Apple Salad
Ingredients
3 cups carrots grated
1 large apple
1 lemon juiced
2 tbsp chopped parsley
2-3 tbsp canola or olive oil
1-2 tsp agave syrup or maple syrup to taste
salt and pepper to taste
Instructions
Peel the carrots and grate them coarsely into a bowl.
Wash the apple and also grate it into the bowl.
Immediately drizzle with lemon juice so that the grated apples do not turn brown.
Add parsley, oil, agave syrup, a little salt and pepper as well and mix everything well.
Season to taste and add more seasoning if needed.
The carrot salad can be enjoyed immediately, but for even more flavor, let it sit covered in the refrigerator for 2-3 hours (or overnight) before serving.
Sturgeon Stew with Fennel and Tomatoes
Ingredients
12oz sturgeon fillet, cut into 1-inch pieces
2 tbsp olive oil (or any neutral oil)
1 large fennel bulb, thinly sliced (fronds reserved for garnish)
14 oz canned diced tomatoes
4 cups fish stock
1 tsp salt (adjust to taste)
1/2 tsp black pepper
1 tbsp lemon juice
Instructions
Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
Add sliced fennel and sauté until slightly softened, about 5 minutes, stirring occasionally to prevent burning.
Stir in tomatoes and cook until they begin to break down, about 3 minutes.
Pour in fish stock, bring to a boil, then reduce heat to a simmer. Let it cook uncovered for 10 minutes to meld flavors.
Season sturgeon pieces with salt and pepper, then gently add to the pot. Simmer for 5 minutes, or until fish is just cooked through.
Remove from heat, stir in lemon juice, and adjust seasoning if necessary.
Ladle into bowls, garnish with reserved fennel fronds, and serve immediately.
Pork Ribs with Cabbage and Potatoes
Ingredients
1lb pork spare ribs
1 medium head cabbage, quartered
1lb red potatoes, cut into 1 inch pieces
Seasonings: meat tenderizer, bay leaf, black pepper, garlic powder, paprika, and salt
Instructions
Season ribs: Sprinkle ribs generously with meat tenderizer, black pepper, Mrs. Dash, garlic powder, paprika, and a little salt. Add a bay leaf.
Start the pot: Place ribs in a large pot and cover with water. Bring to a boil, then reduce to a gentle medium simmer.
Add potatoes: Add potatoes on top; stir and cover. Cook 30–45 minutes until potatoes are fork-tender.
Add cabbage: Nestle cabbage wedges into the pot, cover, and cook another 10–15 minutes until soft and flavorful.
Serve: Ladle ribs, potatoes, and cabbage with broth into bowls.
Calamari Linguine
Ingredients
1 pound whole squid rings and tentacles
5 tablespoons butter, divided
12 oz linguine pasta
2 lemons (one sliced, one for juice)
1 cup chicken stock
1/4 cup freshly grated Parmesan cheese
1/2 cup fresh parsley, chopped
1/4 cup thinly sliced red onion (a mandolin works well)
1 cup reserved pasta water
Salt and pepper to taste
Instructions
In a large skillet, melt 3 tablespoons of butter over medium heat. Season the squid sides with salt and pepper. Add the squid to the skillet and sear for about 5 minutes, until slightly blistered. Remove from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Once the butter is foaming, add the sliced lemon. Cook until the lemon slices are charred on both sides, about 2 minutes. Remove the lemon slices and set aside.
To the skillet, add the chicken stock, juice from the second lemon, and the chopped parsley. Bring to a simmer and cook for a few minutes to combine the flavors while you cook the pasta.
In a separate large pot, bring salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
Using tongs, transfer the drained pasta directly into the skillet with the sauce. Stir in the Parmesan cheese and the sliced squid. Add the sliced red onion and stir. Gradually pour in some of the reserved pasta water to thin the sauce to your desired consistency, as the pasta will absorb some of the sauce.
Garnish with the charred lemon slices, extra parsley, and additional Parmesan. Serve immediately.
Orange Glazed Pork Chops
Ingredients
2 bone-in pork chops (1-inch thick)
3 tbsp cup pure honey
Zest and juice of 1 fresh oranges
1 cloves garlic, minced
1 tbsp low-sodium soy sauce
1 tsp olive oil
Salt and pepper to taste
2 rosemary sprigs
Instructions
Preheat your oven to 375°F (190°C).
In a bowl, whisk together honey, orange juice, soy sauce, minced garlic, and orange zest to create the glaze.
Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper.
Sear each side of the pork chops for about 4-5 minutes until golden brown.
Pour the honey-orange glaze over the pork chops in the skillet, ensuring an even coating.
Transfer skillet or place pork chops in a baking dish; pour any remaining glaze on top. Top with rosemary sprigs.
Bake for 15-20 minutes until the internal temperature reaches 145°F (63°C).
Let rest for 5 minutes before serving; garnish with fresh orange slices if desired.
From https://yammykitchen.com/
Green Beans with Crispy Oven-Fried Onions
Ingredients
2 small yellow onions (or 1 medium), sliced into scant ⅛-inch-thick rounds (2 cups)
1 cup heavy cream
½ cup unbleached all-purpose flour
½ cup plain dried breadcrumbs
¼ teaspoon cayenne pepper
Kosher salt and freshly ground pepper
6 tablespoons extra-virgin olive oil, divided
1 ½ pounds green beans, trimmed
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
Directions
Preheat oven to 375°F. Soak onions in cream for 10 minutes. Meanwhile, combine flour, breadcrumbs, and cayenne in a shallow dish; season generously with salt and pepper.
Drain onions, separate into rings, and toss in flour mixture until evenly and thoroughly coated. Transfer to a rimmed baking sheet; drizzle with 3 tablespoons oil, gently tossing to evenly coat. Spread to edges in an even layer.
Bake, gently stirring every 10 minutes, until onions are crisp and golden brown, about 30 minutes. Let cool completely before serving or storing in an airtight container for up to 3 days.
In a large straight-sided skillet or wide, shallow pot, combine green beans, remaining 3 tablespoons oil, lemon zest, 1/2 teaspoon salt, and 3/4 cup water. Bring to a boil, then cover, reduce heat to medium, and simmer for 5 minutes. Uncover, increase heat to medium-high, and continue cooking, stirring occasionally, until water evaporates and beans are sizzling, tender, and slightly darkened, 6 to 8 minutes. Drizzle with lemon juice, season to taste, and serve warm, topped with fried onions.
From https://www.marthastewart.com/
Pan Seared Rockfish with Lemon and Rosemary
Ingredients
2 rockfish fillets , approx. 6 ounces each
1 pinch salt, pepper and garlic powder , to lightly season each fish fillet
3 Tablespoons butter
1/2 Tablespoon olive oil
4 sprigs fresh rosemary
For Garnish:
2 sprigs fresh rosemary , 1 for each fillet
4 slices lemon , thinly sliced
Instructions
Lightly season the fish on one side with salt, pepper, and a teensy bit of garlic powder.
Melt butter and olive oil in a large skillet on medium heat. Add rosemary to the butter as it melts to help infuse a little fresh herb flavor. Add the fish to skillet, and place the herbs on top of each piece while they cook (takes about 3-4 minutes to pan-sear the bottom of the fish to a golden brown color). Transfer herbs to side of skillet, and carefully turn fish to the other side, and continue cooking. While the fish cooks, spoon some of the melted butter over the pieces of fish. After spooning butter over fish, place the herbs back on top, and continue cooking fish approximately 3-4 additional minutes until done, and fish flakes easily.
Transfer fish to individual serving plates. Garnish each fillet with two lemon slices and a fresh twig of rosemary. Serve, and enjoy!
From https://www.thegratefulgirlcooks.com/
White Bean and Parsnip Soup
Ingredients
6 cloves Garlic
1 lb Parsnip
1 Onion
3 tbsp Olive oil
1 tbsp Rosemary
½ tsp Kosher Salt
Black pepper
2 cups Navy Beans, cooked, drained and rinsed
6 cups Vegetable broth
1 tbsp Lemon juice
Instructions
Preheat the oven to 400 ºF.
On a large rimmed baking sheet, toss together 6 unpeeled garlic cloves, 1 pound chopped parsnips, 1 sliced onion, 3 tablespoons extra-virgin olive oil, 1 tablespoon rosemary, ½ teaspoon salt, and black pepper to taste.
Roast for 40 to 45 minutes until the vegetables are fork-tender and just turning golden. Watch closely, as not to burn. Once ready, remove from the oven and set aside to cool slightly.
Into a food processor, squeeze out the roasted garlic cloves and add the roasted vegetables, 2 cups cooked beans, 6 cups vegetable broth, and 1 tablespoon lemon juice.
Pulse until smooth.
Transfer the puréed soup to a large pot. Thin with additional broth or a splash of water if needed. Heat the soup over medium heat, stirring constantly, until hot. Taste and adjust for seasoning.
Ladle into bowls and garnish with a drizzle of extra-virgin olive oil and black pepper. Serve and enjoy!
From https://cook.me/
Cranberry Bars
Ingredients
¾ cup butter (softened)
⅔ cup granulated sugar
⅔ cup brown sugar
½ tsp baking soda
½ tsp salt
1⅓ cups all-purpose flour
1⅓ cups quick oats
8 oz cream cheese (softened)
14 oz can sweetened condensed milk
1 tbsp orange zest
1 egg yolk
1 cup fresh cranberries (halved)
Instructions
Preheat oven to 350°F and line a 9×13 inch pan with parchment paper or spray with cooking spray.
In a large bowl, cream butter, granulated sugar, and brown sugar together.
Add baking soda, salt, flour, and oats. Mix until crumbly.
Press half the crumb mixture into the prepared pan and bake for 13 minutes.
While baking, beat softened cream cheese until smooth.
Gradually whisk in sweetened condensed milk until fully incorporated.
Stir in orange zest and egg yolk.
Pour cream cheese mixture over baked crust and spread evenly.
Sprinkle cranberries over the filling.
Top with the remaining crumb mixture and press lightly.
Bake for an additional 20–25 minutes until edges are golden brown.
Cool completely, then refrigerate before slicing and serving.
From https://recipeeasily.com
Baked Acorn Squash with Bacon and Brown Sugar
Ingredients
1 acorn squash
2 tsp butter divided between each half
2 tsp brown sugar divided between each half
1-2 slices bacon 1/2 to 1 slice per half
1/4 tsp salt
Instructions
Preheat the oven to 400°F.
Wash the outside of the squash.
Microwave the whole acorn squash for 3-1/2 minutes. Remove with hot pads or a towel. Lay the squash on its side (not end) and slice the squash in half. Scoop out the seeds using a spoon. Put the squash in a baking dish lined with parchment paper. A loaf pan will usually work.
Rub the cut side of the squash with 1 teaspoon of butter and put the remaining piece in the center for each half.
Add 1 teaspoon of brown sugar in the center of each half of the squash. Sprinkle each side with a pinch of salt.
Line the center of each squash with 1/2-1 slice of bacon.
Bake for 45 to 50 minutes or until the squash is fork tender.
From https://hostessatheart.com/