Cabbage and Sausage Skillet
Ingredients
2½ tablespoon olive or avocado oil
4 Applewood Smoked Sausages, sliced into circles 1/4 inch thick
1 tablespoon garlic, minced
1 head of savoy cabbage, shredded
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes, optional, omit if you wan to keep this mild
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add sliced sausage. Sautè, flipping sausage frequently, for 1 to 2 minutes or until sausage slices have some browning. Remove from pan and set aside.
Add remaining 1 1/2 tablespoons of oil to skillet with the garlic. Sauté for 1 minute or until garlic starts to get that golden color.
Add shredded cabbage, salt, pepper, and crushed red pepper flakes (optional). Stir. Let cook, stirring occasionally, until cabbage is close to tender, about 10 minutes.
Add sausage back to pan and stir until combined with cabbage. Cook for another 3 to 5 minutes until sausage is warmed and cabbage is tender. Taste and add more salt if desired.
Adapted from https://thewholecook.com
Radicchio and Blood Orange Salad
Ingredients
One medium head of radicchio
1 blood orange
2 tbsp minced red onion
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
salt, pepper
Instructions
Mince the onion and place it in a small bowl. Cover with the vinegar, 1/2 tsp of salt and stir well. Let sit at least 10 minutes
Using a knife, slice the radicchio into 1/2 inch ribbons and let soak in water five minutes. Spin and drain very well then place in a bowl.
Using a very sharp knife, slice away the skin and the white pith from the orange. Cut it into slices, and then into chunk. Tip all the pieces, and any juices, on top of the cut radicchio.
When ready to eat at the scallions with the vinegar, and enough oil to taste. Toss and adjust for seasoning.
Adapted from https://www.elizabethminchilli.com
Bay Scallops in Thyme and Mushroom Sauce
Ingredients
1 tablespoon extra virgin olive oil
1 pound bay scallops
1 cup dry white wine or white cooking wine
1/2 cup chicken broth
1/4 teaspoon Kosher salt
3 tablespoons unsalted butter, divided
1/2 pound sliced oyster mushrooms
1 small red onion, minced
2 tablespoons all-purpose flour
1 teaspoon fresh thyme, minced
1/2 cup heavy cream
Instructions
Lay 1 or 2 paper towels over a baking pan or plate. Place scallops on top and with additional paper towels, lightly pat dry the top and sides of the scallops.
In a stainless steel saucepan, heat oil over medium-high heat, about 1 to 2 minutes. Gently add scallops. Cook on one side for 2 to 3 minutes. Gently flip and cook for another 2 to 3 minutes. Once ready, remove scallops onto a plate; set aside.
Using the same oil in the saucepan, mix in wine, broth and salt. Set aside and cover to keep warm.
In a large saucepan over medium-high heat, melt 1 tablespoon butter. Add mushrooms and onion. Cover and cook until mushrooms have released their juice; stir occasionally, about 5 minutes. Uncover and continue cooking mushrooms for another 4 minutes.
Add remaining 2 tablespoons of butter and once melted, mix in flour and thyme. Continue to cook, stirring occasionally until no dry flour remains and thyme should be fragrant, about 1 minute.
Mix in reserved wine-broth mixture; bring to a simmer and cook until sauce has thickened, about 2 minutes. Stir in heavy cream and return sauce to a simmer; cook until thickened, about 2 to 4 minutes longer. Sauce should coat the back of a spoon. Remove from heat, stir in scallops and season with salt and pepper to taste.
Adapted from https://www.urbanbakes.com
Petrale Sole with Crispy Ginger and Bok Choy
Ingredients
1 tbsp neutral cooking oil
3 baby bok choy, quartered lengthwise
3 scallions thinly sliced
2” piece of ginger, peeled and thinly sliced
2 cloves garlic, minced
2 tbsp light soy sauce
¼ tsp sugar
½ tsp corn starch
3 tbsp water or low-sodium chicken broth
12 oz petrale sole fillets
½ tsp salt
½ tsp black pepper
1 tsp sesame oil
Instructions
Preheat the oven to 375° F. Heat the oil in a large pan over medium heat. Reserve 2 tablespoons of scallions for garnish, then stir-fry the bok choy, remaining scallions, ginger and garlic for 5 minutes. Remove from heat.
While the bok choy and aromatics are cooking, stir the soy sauce, salt, sugar, corn starch, and water or broth together until the corn starch is dissolved.
Season the petrale sole fillets on both sides with salt and pepper, then lay the fillets over the cooked bok choy and aromatics. Drizzle on the sesame oil and then pour the soy sauce mixture over the top.
Slide the pan into the oven and cook for 15 minutes, or until the tip of a butter knife can easily flake the fish. Top with the scallion and cilantro garnish and serve with steamed rice.
From https://www.oregontrawl.org
Roasted Broccolini and Lemon with Parmesan
Ingredients
1 bunch broccolini, trimmed, thick stalks halved lengthwise
1 clove garlic, peeled and smashed to an even thickness
1 lemon, cut into 1/4-inch slices
1 tablespoons extra-virgin olive oil
1/4 teaspoon ground pepper
1/8 teaspoon salt
1/4 cup grated Parmesan cheese
Instructions
Preheat oven to 425°F.
Toss broccolini, garlic, lemon slices, oil, pepper and salt together in a large bowl until evenly coated.
Transfer to a large rimmed baking sheet; spread in an even layer. Sprinkle evenly with Parmesan.
Roast until the broccolini is bright green and slightly charred and the cheese is melted, 12 to 15 minutes.
Transfer to a platter and serve.
Grilled Balsamic Steak with Swiss Chard
Ingredients
Glaze
1/2 cup good-quality balsamic vinegar
2 teaspoons packed light brown sugar
3 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper
2 6 oz bistro filets, each ¾ to 1 inch thick
1 bunch Swiss chard, about 1½ pounds total
2 tablespoons extra-virgin olive oil, divided
1 small red onion, halved and thinly sliced
2 large garlic cloves, minced
1/2 cup dried currants
1/2 cup kalamata olives, each pitted and cut in half
1/4 cup pine nuts, toasted
Instructions
In a small saucepan over high heat on the stove, bring the balsamic vinegar to a boil. Boil until reduced to 3 tablespoons, 3 to 4 minutes, stirring occasionally. Remove the saucepan from the heat and stir in the brown sugar. Stir in the butter and cook until melted. Season with a pinch of salt and pepper.
Prepare the grill for direct cooking over high heat (500° to 550°F).
Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
Remove and discard the thick center ribs from the chard. Cut the leaves lengthwise in half and then crosswise into ¾- to 1-inch strips.
In a large skillet over medium-high heat on the stove, warm 2 tablespoons of the oil. Add the onion and sauté until it begins to soften, 5 to 6 minutes. Add the garlic and cook for 30 seconds, stirring constantly. Stir in the chard by large handfuls and toss with tongs until wilted and almost tender but still bright green, 4 to 5 minutes. Stir in the currants and olives and sauté for 2 minutes more. Season with ¼ teaspoon pepper and salt, if desired (the olives may provide enough salt). Stir in the pine nuts. Keep warm.
Brush the cooking grates clean. Pat the steaks dry with paper towels. Brush the steaks on both sides with the remaining oil. Season evenly with salt and pepper. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
Cut the steaks across the grain into slices. Reheat the balsamic glaze, if necessary. Serve the steaks warm with the chard and the balsamic glaze drizzled over the steak slices.
Adapted from https://www.weber.com/
Brown Butter Turnips and Carrots
Ingredients
1 bunch carrots, peeled and cut into 2 inch pieces
1 bunch baby turnips, sliced in half
1/2 cup butter
3 tablespoons honey
2 garlic cloves, chopped
salt and pepper, to taste
Instructions
Preheat oven to 425 degrees Fahrenheit.
In a medium saucepan add the butter and cook over medium-high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown.
Once the butter is browned, add the honey and garlic and remove from heat.
In a large bowl add the carrots and baby turnips and drizzle the sauce on top. Toss until evenly coated and spread onto a large baking sheet in a single layer. Season with salt and pepper.
Cover with foil and bake for 10 minutes. Remove the foil and bake for an additional 5-10 minutes to brown the carrots until they are tender and roasted.
Dover Sole with Leeks and Potatoes
Ingredients
8 ounces yellow potatoes, sliced to 1/8 inch thick ( about 2 cups)
2 medium leeks, thinly sliced into 1/4 thick rings ( about 1 cup)
2 teaspoons olive oil
1/8 teaspoon salt and pepper
zest from 1/2 a lemon
——
12 ounces Dover sole
2 teaspoons olive oil
pinch salt and pepper
zest from other 1/2 half a lemon
Parsley Oil:
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1/8 teaspoon kosher salt
Instructions
Preheat oven to 425F
Place sliced potatoes and leeks in a medium bowl and toss with olive oil, salt, pepper and lemon zest. Place on a parchment lined sheet-pan in a single layer in the oven. Bake for 20 minutes, tossing halfway through.
Add the fish to the same bowl, drizzle with oil, salt, pepper and remaining lemon zest and toss to coat all sides. Set aside.
Make the parsley oil by mixing ingredients together in a small bowl.
Once the potatoes are fork tender ( after about 20 minutes) lay the fish over top and place it back in the oven.
Bake for 8-10 minutes or until fish is cooked to desired doneness.
Divide the leeks and potatoes among two bowls, top with the fish and spoon the flavorful parsley oil over top.
Adapted from https://edibleseattle.com/
Spaghetti Squash Shrimp Scampi
Ingredients
1 pound large shrimp, peeled and deveined
1 ½ teaspoons smoked paprika
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
1/2 red onion, minced
3 cups spinach
1 tablespoon freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan
1 spaghetti squash
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Cut the squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with olive oil and season with salt and pepper, to taste.
Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
Remove from oven and let rest until cool enough to handle.
Using a fork, scrape the flesh to create long strands.
Season shrimp with paprika, salt and pepper, to taste.
Melt butter in a large skillet over medium high heat. Add shrimp, garlic and shallot. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside and keep warm.
Add squash and spinach to the skillet. Cook, stirring occasionally, until the squash is heated through and the spinach has wilted, about 2-3 minutes. Stir in basil and lemon juice; season with salt and pepper, to taste.
Serve immediately, topped with shrimp and garnished with Parmesan, if desired.
From https://damndelicious.net/
Roasted Cauliflower with Parsley Pesto
Ingredients
1 cauliflower head , cut into florets
2 tablespoons olive oil
½ teaspoon garlic powder
Salt and pepper , to taste
1 bunch parsley
1 garlic clove
Zest of 1 lemon
Juice of 1 lemon (about 2 tablespoons)
½ cup grated Parmesan cheese
½ cup olive oil
Salt , to taste (about ¼ - ½ teaspoon to start)
Instructions
Preheat oven to 375F. Grease a large baking sheet.
Place the cauliflower florets on the baking sheet. Spray with olive oil. Season with garlic powder, salt, and pepper.
Roast at 375F for 15-20 minutes, until desired done-ness. Remove from oven.
Prepare the parsley pesto while the cauliflower is roasting: Remove the large stems from the parsley and discard. Roughly chop the parsley leaves - you should have about 1 rounded cup.
Finely mince/grate the garlic clove. Zest and juice the lemon. Grate the Parmesan cheese (or use grated cheese).
In a small food processor, add the pesto ingredients (chopped parsley through olive oil). Pulse a few seconds at a time. Season with salt. If the pesto is too thick, add a tablespoon of olive oil or water at a time until you reach the desired consistency.
From https://www.babaganosh.org/