Grilled Albacore Tuna Kabobs
Ingredients
12 oz. Oregon Albacore Tuna
1 green bell pepper
1 small sweet onion
1 yellow squash
2 lemons, cut into wedges
Marinade Ingredients
1/4 cup extra virgin olive oil
2 tablespoons onion, chopped
1/2 cup fresh basil, chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic
Instructions
Cut the tuna and vegetables into bite-sized pieces: Cut all the fish and veggies into similar-sized pieces; this helps everything lay flat when it is on the grill.
To make the marinade, purée the onion, basil, garlic, salt and pepper in a food processor. Drizzle in the olive oil while puréeing, continue to purée until smooth, about 1 to 2 minutes.
Marinate the fish and vegetables: Coat the fish and veggies in the marinade. Set in the fridge for at least an hour and up to overnight.
Thread the skewers: When skewering the fish and vegetables, pierce the fish against the grain, and select pieces of veggies that are close to the same size as your fish. This is important because if the pieces are different widths, some things will be charred and others undercooked.
Heat the grill to medium high and grill the kebabs for 4 to 5 minutes per side until lightly charred. Serve right away.
Ratatouille
Ingredients
1lb eggplant, cut into ⅓-inch cubes
Salt
6 tablespoons extra virgin olive oil, plus more for serving
2 medium yellow zucchini (about 1 lb), cut into ⅓-inch cubes
1 medium yellow onion, finely chopped
1 green pepper, cut into ¼-inch dice
5 large cloves garlic, chopped
1lb Roma tomatoes, cut into ⅓-inch cubes, with their juices
1 tablespoon tomato paste
¾ teaspoon sugar
¼ teaspoon crushed red pepper flakes (optional)
3 tablespoons chopped fresh basil
Instructions
Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with ¼ teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with ¼ teaspoon salt and transfer to a plate; set aside.
Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes.
Add the garlic and continue cooking for about 3 minutes more. Do not brown.
Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and ¾ teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes.
Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft.
Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through.
Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.
By Jennifer Segal
Plum Caprese Salad
Ingredients
1 lb ripe plums
8 oz burrata or fresh mozzarella
1 cup fresh basil leaves
Good extra virgin olive oil to taste
Kosher salt and freshly ground black pepper
Instructions
Slice the plums in half and remove the pits. Slice into rounds.
Scatter half of the basil leaves on a platter. Then arrange the plum rounds on top, leaving room in the center for the burrata. Sprinkle with remaining herbs.
Place the burrata in the center.
Generously drizzle with good olive oil and season generously with kosher salt and pepper.
Roasted Fingerlings with Spinach-Basil Pesto
Ingredients
1/4 cup olive oil plus 1 tbsp olive oil
2 cups packed spinach leaves
1 cups packed basil leaves
1 cloves garlic
1 tablespoons lemon juice
1/8 cup shredded Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1.5 lbs small thin-skinned fingerling potatoes, cut in half lengthwise
Instructions
Heat oven to 425°F. In ungreased 18x13-inch half-sheet pan, toss potatoes and 1 tablespoon oil until potatoes are well coated. Arrange potatoes in single layer in pan.
Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until potatoes are tender and golden.
Meanwhile, Place the olive oil, spinach, basil, garlic, garlic, lemon juice, parmesan cheese, salt, and pepper in a food processor or blender. Turn on the machine and blend for 30 seconds. Stop and scrape with a spatula and blend again until smooth. Taste and add more salt and pepper, if necessary.
Toss roasted potatoes with reserved pesto. Garnish with additional basil.
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
Place the sliced potatoes in a 15 X 10 X 1-inch baking pan coated with nonstick cooking spray.
Drizzle with oil, sprinkle with garlic, dill, salt and pepper.
Bake, uncovered at 425 degrees for 30 to 35 minutes or until golden brown.
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
Preheat the oven to 450 degrees.
Place the fish in a baking dish. Brush the olive oil over the surface of the fish. Sprinkle with salt and pepper to taste.
Scatter the tomatoes on top of the fish. Scatter the dill and scallions on top.
Roast the fish for 15-18 minutes, depending on thickness of the fish, or until just cooked through.
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
Fill a large bowl with ice water. Set aside. Then, fill a large pot with water. Bring to a boil over high heat.
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.
Let the shrimp cool. Then, dice it into bite-sized pieces.
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.
Chill the bowl in the refrigerator for at least 30 minutes.
Serve as a dip or on crackers, lettuce wraps, or bread, and enjoy!
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.
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
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.
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.
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
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.
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.