Spicy Rapini with White Beans and Shrimp
Ingredients
1 bunch rapini, roughly chopped
3 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
1 pound large raw shrimp, tail on, peeled and deveined
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
½ teaspoon red pepper flakes, plus more for serving
2 (15-ounce) cans white beans, drained and rinsed
1 cup chicken stock
Finely grated parmesan, for serving
Crusty bread, for serving
Instructions
Bring a large pot of salted water to a boil over high heat. Add the broccoli rabe and cook until bright green, about 20 seconds. Drain and squeeze to remove excess liquid.
Heat the oil in a large Dutch oven or heavy pot over medium heat. Once the oil is glistening, add the garlic and cook, stirring occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer garlic to a paper towel-lined plate. Add the shrimp to the pot and cook, undisturbed, until just pink, about 1 minute per side.
Add broccoli rabe, season with salt, pepper, and red pepper flakes, and toss to coat. Stir in the beans and stock. Bring to a boil over high heat, then reduce the heat to low and simmer, stirring occasionally, until liquid is reduced by half, about 5 minutes.
Transfer to a platter and top with crispy garlic, grated parmesan cheese, and red pepper flakes, if desired. Serve immediately with crusty bread on the side.
From themodernproper.com
Portobello and Spinach Salad
Ingredients
3 tablespoon balsamic vinegar
1 teaspoon olive oil
Generous pinch of Kosher salt and ground black pepper
½ teaspoon garlic powder
½ teaspoon dried thyme
4 cups Spinach Leaves
1-2 slices of red onion
2 Large portobello mushroom caps
1 tablespoon parmesan cheese
Instructions
Whisk the vinegar, olive oil salt, pepper, garlic powder and thyme.
Heat a nonstick skillet over medium-high heat and spray with non-stick cooking spray. Separate the onion into rings, dip into the vinegar mixture and brown in the skillet.
While the onion is browning, slice the mushroom caps into strips about ½ inch thick and place in the vinegar mixture.
Once the onion is soft and browning on the edges remove from the heat and set aside.
Place the marinated mushroom strips in the skillet. Cook the mushrooms about 2-3 minutes a side. Remove them and set asisde.
Add the rest of the vinegar mixture to the skillet. It should immediately boil up and thicken into a reduction.
Remove from the heat. Toss the spinach with the onions and mushrooms and drizzle the thickened vinegar mixture over the salad. Sprinkle with a little parmesan cheese.
Red Potato Salad
Ingredients
1/4 cup mayonnaise
1/4 cup extra virgin olive oil
1 tbsp white wine vinegar
1 tbsp Dijon mustard
salt
freshly ground black pepper
2.5 lbs red potatoes, sliced or chunked
1/2 cup finely chopped celery
1/3 cup thinly sliced red onion
1/4 cup sliced chives
Instructions
In a large bowl, whisk to combine the mayonnaise, olive oil, vinegar, mustard, 1/2 tsp salt, and 1/4 tsp black pepper.
Place the cut up red potatoes into a large pot, and fill with enough cold water to cover the potatoes, plus an inch.
Bring the pot to a boil over high heat, and season with enough salt that it tastes like ocean water, about a couple tablespoons. Then cook the potatoes until fork tender. The time will really vary depending on if you sliced the potatoes or cut them into chunks, and how large, but for me it usually only takes about 5 minutes once the water is boiling, about 10-15 minutes total.
Once the potatoes are fork tender, drain them in a colander and let them sit for a few minutes for the excess steam to come off.
While the potatoes are still warm, toss them well with the dressing.
Stir in the celery, onions, and chives, then serve warm or chill for several hours before serving. Enjoy!
Grilled Garlic Scapes
Ingredients
1 pound garlic scapes
1 tablespoon olive oil
sea salt, to taste
black pepper, to taste
Instructions
Heat the grill to a medium flame.
Wash and dry the garlic scapes. Trim the ends and leave whole.
Massage the scapes with oil and sprinkle them with salt and pepper.
Toss them on the grill and brown both sides. They're done with they are soft on the inside and golden brown and bright green on the outside.
Serve the garlic scapes hot off the grill with salt if desired.
Ingredients
1/2 cup thinly sliced cucumber
1/2 cup Roma tomatoes, chopped
1 spring red onion, thinly sliced
1 Tbsp olive or avocado oil
2 tsp apple cider vinegar
1 healthy pinch each sea salt + black pepper
3 Tbsp lemon juice
1 Tbsp maple syrup
1 pinch sea salt
1 Tbsp olive or avocado oil
3 heaping cups cantaloupe, cubed or scooped with a melon baller
Ingredients
Add cucumber, tomato, and onion to a small mixing bowl and top with olive oil, apple cider vinegar, salt, and pepper. Toss to combine. Then taste and adjust flavor as needed, adding more vinegar for acidity or salt and pepper for flavor balance. Set in the refrigerator to chill.
Next, prepare dressing by adding lemon juice, maple syrup, and sea salt to a small mixing bowl and whisking to combine. Then slowly stream in olive oil while whisking to combine. Taste and adjust flavor as needed, adding more lime juice for brightness/acidity, maple syrup for sweetness, or salt for flavor balance. Set aside.
Add cantaloupe to a large serving bowl and top with dressing. Gently toss to combine. Then add the cucumber-tomato-onion salad on top, leaving any excess liquid/dressing behind.
Gently toss to combine.
Pork Tenderloin with Mustard Tarragon Sauce
Ingredients
1 pound pork tenderloin
1 Tablespoon olive oil
1 cup chicken stock
1 Tablespoon fresh tarragon (minced)
8 ounces sour cream
1/2 teaspoon dijon mustard
Salt and pepper (to taste)
Instructions
Slice the pork into 1-inch thick medallions and season with salt and pepper.
Heat the olive oil in a large skillet over medium heat.
Sear the pork for 4-5 minutes on each side, until golden and cooked through. Set aside.
Add the stock and tarragon to the skillet and simmer until reduced by half, 4-5 minutes.
Remove pan from heat and stir in the sour cream and dijon mustard. Season with salt and pepper to taste. Serve the pork medallions drizzled with the tarragon cream sauce. Enjoy!
From https://www.platingsandpairings.com/
Cauliflower Tabbouleh
Ingredients
1/2 head of cauliflower
3-4 finely finely chopped Persian cucumbers
2 finely chopped roma tomatoes
1 finely chopped sprig onion
1 bunch of flat leaf parsley finely chopped
zest & juice of 1 lemon
2-3 cloves minced garlic
1/3 cup to 1/2 cup extra virgin olive oil
sea salt & fresh ground pepper, to taste
Instructions
Trim the base and leaves off the cauliflower. Rinse and dry it well.
Cut the cauliflower into large florets and place them in a food processor. Process until they are fine — the size of cauliflower rice or smaller.
Add your processed cauliflower to a bowl. Then add the cucumbers, tomatoes, onion and parsley.
Add the lemon zest and juice, garlic, olive oil, salt, and pepper. Toss well and taste the salad. Adjust with more salt and pepper as needed.
Grilled Whole Trout with Fresh Herbs
Ingredients
2 whole rainbow trout, cleaned and gutted.
1 tablespoon olive oil
1 lemon, thinly sliced
8 sprigs mixed fresh herbs
1/2 tablespoon kosher salt
1/2 teaspoon ground black pepper
1 cloves garlic, minced
Instructions
Heat your grill to medium direct heat (400-450°F) and clean the grill grate well.
Take paper towels and pat the trout dry, then sprinkle salt inside each fish’s cavity.
Stuff each trout with:
Lemon slices
Fresh herb sprigs
Minced garlic Dividing ingredients evenly among fish.
Take olive oil and brush it generously on each trout’s outside.
Put the trout directly over the fire and cover the grill.
Let it cook about 10 minutes total, and turn it carefully a few times while cooking.
The fish is ready when its flesh flakes easily with a fork.
Whole Roasted Artichoke
Ingredients
1 large fresh artichokes
1 fresh lemon
1 tablespoons olive oil (or melted butter)
2 cloves garlic, peeled and roughly-chopped
coarse sea salt and freshly-cracked black pepper
Instructions
Heat oven to 400°F.
Use a knife to slice off the bottom 1/2-inch (or more, if you’d like) of the artichoke stems, and the top 1 inch of the artichoke globes (the leaves on top). Remove and discard any small leaves toward the bottoms of the stems. Rinse the artichokes with water.
Slice the artichokes in half vertically. Use a spoon to scoop out the fuzzy “choke” in the middle of the artichoke. Then use kitchen shears to trim about 1/4/-inch off the pointy tips of each of the artichoke leaves (so that they don’t poke you when you eat them). Rub a lemon wedge all over the entire surface of each artichoke half, to prevent browning.
Place the artichoke halves in a baking dish or on a baking sheet cut-side-up. Brush the cut sides of the artichokes evenly with the olive oil. Then fill the cavities evenly with the garlic. Season with salt and pepper.
Flip the artichokes over, so that they are cut-side-down. Brush the tops of the artichokes with oil, and season with salt and pepper.
Bake uncovered for 15 minutes. Then remove and cover the pan with aluminum foil, and bake for an additional 25-35 minutes, or until the artichokes are tender and the leaves pull off easily.
Place the tray on a cooling rack, and drizzle the artichokes with extra lemon juice.
Serve the roasted artichokes warm with your desired dipping sauce.
Adapted from gimmesomeoven.com
Lingcod with Miso Glaze
Ingredients
(2) 6oz lingcod fillets
1 Tb miso paste white, yellow, or red
1 Tb soy sauce
1 Tb olive oil
Instructions
Preheat oven to 375 degrees. Rack should be on the middle or upper third of the oven.
Mix together glaze ingredients. Rub onto fish and let marinate for 15 minutes.
Place fish fillet on a baking sheet, lined with foil or not, and rubbed with a bit of oil or non-stick spray. Roast fish for 10-15 minutes until fish is cooked through or 145 degrees . Time will depend on the thickness of the fillet.
Adapted from agiletestkitchen.com