Seared Bay Scallops with Creamy Polenta
Ingredients
1 cup cornmeal, medium grind
3 tablespoons butter
4 cups chicken stock or water
1 teaspoon kosher salt
1/3 cup grated parmesan cheese
1 pound bay scallops
2 tablespoons high-heat oil for frying (such as canola or grapeseed oil)
Salt and freshly ground black pepper
3 garlic cloves, crushed
1/4 cup butter
Step 1: Cook the Polenta
Begin by boiling broth or water with a pinch of salt in a medium-sized pot. Once boiling, slowly add the cornmeal, whisking constantly to prevent any lumps from forming.
Reduce the heat to low and continue to stir with the whisk until the mixture just starts to thicken, then cover the pot with a lid. Allow the polenta to cook for 20 minutes, stirring occasionally to maintain a smooth consistency.
Once cooked, turn off the heat and stir in Parmesan cheese and butter until well combined.
Pour the creamy polenta into serving plates, ready to be topped.
Step 2: Sear the Scallops
While the polenta is cooking, heat a little oil in a nonstick skillet over medium-high heat.
Pat the scallops as dry as possible to ensure a good sear, then season them with salt and pepper.
Add the scallops to the hot pan and sear them for 2-3 minutes on one side.
Flip them over and sear for an additional 30 seconds to a minute on the other side.
Once perfectly seared, place the scallops directly onto the prepared polenta on the serving plates.
Step 3: Make the Garlic Butter Sauce
In a clean skillet, place smashed garlic cloves and butter over medium heat.
Stir the mixture and watch closely as the garlic begins to sizzle and the butter turns golden and foamy.
Remove the skillet from the heat, discard the garlic, and drizzle the aromatic butter sauce over the scallops and polenta, adding a rich finishing touch.
From https://mollyshomeguide.com/
Roasted Beet Honey and Warm Honey Salad
Ingredients
2 Ruby Red grapefruits
3 medium gold beets
2 tablespoons extra-virgin olive oil
Kosher salt
Pepper
2 tablespoons honey
1 (1-inch) rosemary sprig
Flaky sea salt, for garnish
Directions
Using a sharp knife, cut the skin and bitter white pith from grapefruits. Working over a medium bowl, cut in between the membranes to release sections, and cut sections in half. Squeeze juice from membranes into bowl.
Preheat oven to 375°. On a large sheet of heavy-duty aluminum foil, rub beets with olive oil and season with salt. Wrap beets in aluminum foil and place on a baking sheet. Roast until tender, about 50 minutes. Unwrap beets and let cool slightly, then rub skins off with paper towels. Cut beets into 1/4-inch wedges. Add to bowl with grapefruit. Season with salt and pepper and toss well. Transfer to platter.
In a small saucepan, warm honey and rosemary sprig over moderately low heat. Remove sprig, and drizzle rosemary honey over salad. Garnish with flaky sea salt.
From https://www.foodandwine.com/
Miso Roasted Kuri Squash
Ingredients
Non-stick cooking spray
1 red Kuri Squash
3 tablespoons white miso paste
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 teaspoon maple syrup
1 tablespoon vegetable oil
Pinch of red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 scallion, sliced thinly
1 tablespoon white and black sesame seeds
Instructions
Preheat the oven to 400 degrees F. Grease a sheet pan with non-stick cooking spray.
To cut the squash, trim off the ends. Then halve the squash lengthwise and scoop out the seeds. Slice the squash halves in half. Then halve the quarters and halve those slices again. You should end up with 16 wedges.
In a large bowl, whisk together the miso paste, sesame oil, rice vinegar, maple syrup, vegetable oil, red pepper flakes, salt and pepper. Add the squash to the bowl. Use your hands to toss the squash around in the marinade, so it is well coated.
Place the squash wedges on the sheet pan. They should be in a single layer without overlapping or touching.
Roast for 20 minutes. Flip the squash to the other side and continue roasting for 15-20 minutes until browned at the edges and tender in the middle.
Arrange the squash on a serving dish. Sprinkle with scallions and sesame seeds.
From https://www.lastingredient.com/
Curry Spice Petrale Sole with Sauteed Kale
Ingredients
Curry Spiced Sole
2 6 oz. Petrale Sole fillets
2 tsp olive oil
1 tsp ground cumin
½ tsp turmeric
½ tsp ground coriander
½ tsp ground ginger
1/8 tsp sea salt
Garlic Sautéed Kale
1 Tbsp olive oil
3 large cloves garlic minced
1 head kale roughly chopped
Salt and pepper to taste
1 lemon
Instructions
Prepare the Sautéed Kale
Wash the kale well and remove the leaves from the stems. Save the stems for cooking or smoothies or discard them. Roughly chop the kale leaves.
Heat 1 tablespoon of oil in a large sauté pan over medium heat.
Add the garlic and sauté about 3 minutes until fragrant and slightly softened.
Add the kale leaves and stir constantly until all of the leaves are coated with oil and they begin to darken.
Reduce heat to medium-low, cover the pan and allow the kale to cook 3 to 5 minutes until softened. Careful not to over-cook the kale or else it will lose some of its nutrients.
Prepare the Sole Recipe
Place your oven on its high broil setting.
Lay the sole fillets on a foil-lined baking sheet and drizzle each fillet with a small amount of grapeseed or olive oil.
In a small bowl, stir together all of the spices. Sprinkle the spices evenly over the sole fillets (you will end up using all of the spice mix) and gently pat it into the fish.
Put the fish in the oven on the second to the highest rack and allow fish to cook 8 to 10 minutes (depending on the thickness of the fish), until the fish is cooked through.
Serve the sole on a bed of sautéed kale and drizzle fresh lemon juice over
From https://www.theroastedroot.net/
Zucchini Meatballs
Ingredients
1 large zucchini shredded
1 pound ground beef or pork
1 large egg
1 cup breadcrumbs regular or Italian breadcrumbs, can use panko bread crumbs which also makes the recipe gluten free.
1 tablespoon oregano
1 teaspoon salt
½ teaspoon pepper
1 tablespoon parsley
1 teaspoon onion powder
1 teaspoon garlic powder
Instructions
Preheat oven to 400 degrees.
Line a baking sheet with Shred zucchini finely either with a food processor or a cheese grater.
Using a clean kitchen towel or paper towels, remove all excess water from the zucchini. You want to remove as much liquid as possible for best results.
Add ground beef to a large bowl, and then add zucchini, egg, breadcrumbs, and all of the spices. Mix well until combined. For best results mix with hands briefly.
Roll meatballs into one inch balls and place on baking sheet.
Bake for 17-20 minutes or until meatballs are cooked all the way through.
Parsley and Garlic Stuffed Portobello Mushrooms
Ingredients
About 1/3 cup extra-virgin olive oil, divided
1/3 cup finely chopped cipollini onion
1/2 tsp minced garlic
1/3 cup matzo meal
1/4 cup finely chopped Italian parsley
1/8 cup dry white wine
Salt and freshly ground black pepper to taste
2 large portobello mushrooms
Instructions
Heat oven to 350 degrees. Line a large baking pan or rimmed cookie sheet with parchment paper.
In a nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the onions and cook, stirring frequently, until they are soft and translucent, about 5 minutes. Add the garlic and cook just until the garlic is aromatic, about 1 minute. Remove from heat and place the onions and garlic in a bowl. Stir in the matzo meal, parsley, wine, 1 tablespoons olive oil, 1/2 teaspoon salt and several grinds of pepper, or to taste.
Clean the mushrooms with a soft brush or a damp paper towel. Remove the stems with a paring knife. Use a spoon to scrape out the gills. Rub the mushrooms generously with olive oil , inside and out. Set the mushrooms on the baking pan.
With a spoon, fill the mushrooms with equal amounts of stuffing. Drizzle the remaining 4 tablespoons or so olive oil evenly over the filled mushrooms.
Bake for 30 minutes, or until golden brown. If desired, drizzle over a little more oil before serving. Serve warm.
Cabbage and Kielbasa with Mustard Vinaigrette
Ingredients
Mustard Vinaigrette
1/4 cup olive oil
2 Tbsp red wine vinegar
1.5 Tbsp stone ground or whole grain mustard
1/4 tsp garlic powder
1/4 tsp salt
Freshly Cracked Pepper
Kielbasa and Cabbage
1 Tbsp olive oil
12 oz. kielbasa
1 yellow onion
6 cups chopped cabbage
pinch salt and pepper
Instructions
Prepare the vinaigrette by adding the olive oil, vinegar, mustard, garlic powder, salt, and some freshly cracked pepper to a bowl or jar. Whisk or shake the jar until the ingredients are combined, then set the vinaigrette aside.
Slice the kielbasa into medallions or half-rounds and add them to a large skillet (12″ or larger) or a large, wide-bottomed pot, along with the olive oil. Sauté the sausage over medium heat until the pieces are well browned.
While the sausage is browning, finely dice the onion. Once the sausage has fully browned, add the onions and continue to sauté until the onions are soft and transparent.
While the onions are sautéing, chop the head of cabbage into 2-inch by 1/2-inch wide strips. Add the cabbage to the skillet or pot along with a pinch of salt and pepper. Continue to sauté until the cabbage is tender (check the thickest white pieces for tenderness). To help the cabbage soften, add a few tablespoons of water to create steam within the pot or skillet. Let the water evaporate as you sauté the cabbage.
Once tender, drizzle the mustard vinaigrette over the skillet, starting with just half of the prepared amount. Stir to coat the kielbasa and cabbage in the vinaigrette, taste, and add more if needed. Serve warm.
From www.budgetbytes.com
Roasted Delicata and Treviso Salad
Ingredients
1 large or 2 small delicata squash (about 1½ lb. total), halved lengthwise, seeded, cut into ¼" slices
¼ tsp. freshly ground black pepper
½ cup extra-virgin olive oil, divided
1½ tsp. kosher salt, divided
4 slices country bread, cut into 1" cubes (about 4 cups)
½ lb. Greek feta, cut into 1" cubes
¼ cup sherry or red wine vinegar
1 tsp. honey
1 tsp. thyme leaves
1 head of Treviso Radicchio, leaves separated, torn into large pieces
Instructions
Arrange a rack in top third of oven; preheat to 400°F. Toss squash, black pepper, 2 Tbsp. oil, and 1 tsp. salt on an 18x13" rimmed baking sheet and arrange in an even layer. Roast until squash is beginning to brown on one side, 10–15 minutes. Turn squash, then arrange bread and feta over. Roast until bread is lightly toasted and feta is soft and warmed through, 8–10 minutes.
Whisk vinegar, honey, thyme, and remaining 6 Tbsp. oil and ½ tsp. salt in a large bowl until well combined. Add radicchio and hot squash mixture and toss to combine.
Transfer to a platter and sprinkle with pepper.
Ingredients
4 cups arugula
8 fresh figs, quartered
¼ cup grated Parmesan cheese
2 tablespoons toasted pine nuts
2 tablespoons honey
2 tablespoons balsamic vinegar
Instructions
Toss arugula, figs, Parmesan cheese, and pine nuts together in a large bowl until well combined.
Drizzle honey and balsamic vinegar over salad before serving.
From Allrecipes
Rockfish with Cannellini Beans and Heirloom Tomatoes
Ingredients
New Bay Seasoning Blend
2 tbsp paprika
1 tbsp sea salt
1 tsp cumin
1 tsp coriander
1 tsp celery salt
1 tsp white pepper
1 tsp garlic powder
A pinch of black pepper
1 tsp onion powder
Sheet Pan Fish Dinner
12 oz Wild Oregon Rockfish
1 can of cannellini beans, drained
1 cup feta cheese, cubed
2 cups heirloom tomatoes, halved and sliced
1 bunch of fresh arugula
Juice of 1 lemon
Olive oil for drizzling
Sea salt and pepper to taste
Instructions
Preheat Oven: Preheat your oven to 425°F (220°C).
Prepare Tomatoes and Fish: Place the sliced heirloom tomatoes on a large baking sheet. Add the fish fillets next to the tomatoes.
Season: Drizzle olive oil over the fish and tomatoes. Sprinkle your custom New Bay seasoning blend on top.
Bake: Place the baking sheet in the preheated oven and bake for 20 minutes
Prepare Beans: While the fish and tomatoes are baking, add drained cannellini beans to a large bowl. Drizzle with olive oil, and season with New Bay seasoning and a tad of paprika. Toss to combine.
Broil: Once the fish is done, remove the baking sheet from the oven. Add the bean mixture and cubed feta cheese to the pan. Place the pan back in the oven under the broiler on high heat for 8 minutes or until the cheese is golden and the fish has a crust.
Prepare Arugula: In a bowl, toss fresh arugula with lemon juice, olive oil, sea salt, and pepper.
Serve: Place a portion of the baked fish, beans, tomatoes, and feta on each plate. Top with a generous serving of fresh arugula salad.
From Sanitas By Nikki