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
Spring Frisée Salad with Strawberry Vinaigrette
Ingredients
1 cup sliced fresh strawberries
3 cups frisée and/or mixed spring greens
1/2 medium fennel bulb, trimmed, quartered, cored, and thinly sliced
1 cup sugar snap peas, halved diagonally
½ of a small sweet onion, thinly sliced
3 tablespoons chopped fresh mint
¼ cup white wine vinegar
2 tablespoons Dijon-style mustard
2 teaspoons pure maple syrup
Sea salt, to taste
Freshly ground black pepper, to taste
Instructions
Set aside ½ cup sliced strawberries for the vinaigrette. In a large salad bowl combine frisée, remaining strawberries, fennel, snap peas, onion, and 2 Tbsp. of the mint.
For vinaigrette, in a small food processor or blender combine reserved strawberries, the remaining 1 Tbsp. mint, and the other remaining ingredients. Cover and pulse until smooth.
Drizzle vinaigrette over salad and toss to coat.
Adapted from forksoverknives.com
Sugar Snap Peas with Mint
Ingredients
2 teaspoons olive oil
8oz sugar snap peas, trimmed
half a small sweet onion, diced
1 clove garlic, chopped
⅛ teaspoon salt
⅛ teaspoon pepper
1 tablespoon chopped fresh mint
Instructions
Heat oil in a large skillet over medium heat.
Add the sugar snap peas, onion, and garlic. Season with salt and pepper.
Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.
Strawberry Rhubarb Crisp
Ingredients
1 pound rhubarb stalks, trimmed and sliced ½-inch thick (about 3 cups)
1 pint pound strawberries, hulled and quartered (about 2 cups)
½ cup granulated sugar
1½ tablespoons cornstarch
1 teaspoon vanilla extract
¾ cup all-purpose flour, spooned into measuring cup and leveled-off with a knife
½ cup packed light brown sugar
2 tablespoons granulated sugar
¼ teaspoon salt
6 tablespoons unsalted butter, cut into ½-inch cubes
¾ cup old fashioned rolled oats
½ cup chopped pecans
ice-cream or whip cream for serving (optional
Instructions
Preheat the oven to 350°F.
In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white.
Transfer the fruit mixture to a 2-quart or 8-inch baking dish (no need to butter it) and set aside while you prepare the topping.
In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt. Process until well combined, about 30 seconds. Add the cold butter and pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within. Transfer to a medium bowl and stir in the oats and chopped pecans.
Spoon the topping evenly over the fruit without packing down. Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Cool for 20 minutes before serving. Spoon into shallow bowls and serve with vanilla ice cream.
Bacon and Bok Choy Stirfry
Ingredients
20-30 leaves of baby Bok Choy, cut into big pieces
2 Thai chili, thinly sliced
3 cloves of garlic, chopped
2 tablespoons or light soy sauce
2 tablespoon agave or sugar
1 teaspoon Oyster Sauce
2 slices bacon, cut into small pieces
Instructions
Cut baby Bok Choy into big pieces. Chop the garlic and thinly slice Thai chilis.
Mix Agave (or sugar), light soy sauce and Oyster Sauce in a small bowl.
Heat up a medium pan, medium heat. Once the pan is hot, add the bacon pieces. Cook until they start to get crispy. Remove them from the pan to a small bowl.
Add chopped garlic and chilis, stir really quick a few times. Add baby Bok Choy, stir-fry until it starts to wilt. Add the sauce mixture, stir to mix everything together and the baby Bok Choy is cooked but still crunchy. Take the pan off the heat.
Serve immediately with crispy bacon on top with some quinoa or rice. Enjoy!
Adapted from https://www.letscooksomefood.com/