Blistered Shishito Peppers & Cilantro Crema
Ingredients
8 oz shishito peppers
1 Tbsp extra-virgin olive oil, divided
½ lemon, quartered
Flake salt, to taste
1 cup cilantro crema
Cilantro Crema
½ cup mayo
½ cup crema or crème fraîche
½ lime, juiced
¼ cup cilantro, chopped
1 tsp Tajín seasoning
¼ tsp salt
Directions
In a medium bowl, toss the peppers with ½ tablespoon of the olive oil until well coated.
In a cast iron pan, heat the remaining ½ tablespoon of olive oil over medium-high heat. Roast the peppers and lemon quarters, turning occasionally, until the peppers are blistered and cooked throughout and the lemons have started to char, 5 to 7 minutes.
In a medium bowl, combine all the ingredients for the cilantro crema.
Transfer the lemons to a cutting board and the peppers to a small bowl. Squeeze the lemons over the peppers and sprinkle with flake salt to finish. Serve immediately with cilantro crema.
Adapted from https://www.gelsons.com/
Spicy Pork Bowls with Bok Choy & Broccoli
Marinade/Sauce
6 Tablespoons fermented chili paste (or chili garlic sauce)
4 Tablespoons honey or pure maple syrup
1 "2-inch piece of fresh ginger, grated
2 cloves of garlic, minced
6 Tablespoons soy sauce
4 1/2 teaspoons toasted sesame oil
Bowls
1 pound ground pork
1 pound baby bok choy
1 pound broccoli
1 Tablespoon avocado oil (or another high heat oil)
Steamed brown rice, finely chopped cilantro, thinly sliced scallions, thinly sliced radishes, and toasted sesame seeds for serving
Preparation
Combine all the ingredients for the marinade together in a mason jar. Secure the lid and give it a good shake. Taste for seasonings and adjust as needed.
In a large bowl add the pork and drizzle half of the marinade over it. Use your hands to mix it into the meat and then set it aside for 30 minutes (or up to 2 hours in the fridge) to marinate.
Meanwhile, cut the white stalks from the bok choy and slice into 1/2 inch pieces. Stack the greens together, roll them and then thinly slice them into ribbons. Keep the stalks and greens separeted.
Cut the broccoli into bite size pieces.
In a large cast iron skillet over medium-high heat add the pork. Cook, using a wooden spoon to break up the meat a bit, until it's cooked through and lightly browned. About 5-7 minutes. Remove the pork with a slotted spoon and wipe out the pan.
Add the broccoli and bok choy stems to the pan along with 1/2 cup of water. Cover the pan and cook until the broccoli is bright green and tender, about 4-5 minutes. Uncover the pan and cook on high until the water evaporates. About 2-3 minutes longer. Remove the veggies to a bowl and keep to the side.
Add the oil to the same pan and once hot add the bok choy leaves. Cook, tossing frequently until bright green and slightly wilted. About 2 minutes. Remove from the heat.
Divide rice between bowls and top with the pork and cooked veggies. Toss in finely chopped cilantro, scallions, radishes and sprinkle with toasted sesame seeds. Drizzle with the remainder of the sauce/marinade.
Adapted from https://dishingupthedirt.com/
Wild Petrale Sole with Peach Salsa
Ingredients:
2 ripe peaches, pitted and diced
¼ cup diced onion
¼ cup chopped fresh cilantro
Juice and zest of 1 lemon
1 small garlic clove, grated
½ jalapeño pepper, minced (adjust to your spice preference)
¼ teaspoon sea salt, plus more to taste
2 six oz Wild Petrale Sole fillets
Olive oil
salt and pepper to taste
Instructions:
Combine all the peaches, red onion, cilantro, lemon juice and zest, garlic, jalapeño and salt in a medium bowl. Stir well to combine. Season to taste with additional salt if needed.
Chill the salsa in the refrigerator for at least 30 minutes to allow the flavors to blend.
Pat the sole fillets dry with paper towels. Lightly season both sides of the fillets with salt and pepper.
Heat olive oil in a large non-stick skillet over medium-high heat. Carefully add the fillets to the hot pan. Sauté the fillets for a few minutes on each side until they are cooked through and flake easily.
Plate the cooked Petrale Sole fillets.Top generously with the fresh peach salsa. Serve immediately.
Grilled Sweet Onions
Ingredients
2 sweet onions
1 tablespoon olive oil
kosher salt
fresh ground pepper
Instructions
Hold the onion on a cutting board, with the root end facing sideways. About 3/4 of an inch in from the root, drive a wooden skewer through the center of the onion. Push the skewer all the way through, so that the flat end of the skewer is next to the onion and the pointy end is as far away from the onion as possible.
On one side of the skewer, slice the root end off of the onion. On the other side of the skewer, leaving about 3/4 inch of onion, slice the onion so that the skewer is going through the center of the slice.
Use a knife to cut the part of the skewer that is sticking out of the onion. Repeat until both onions have been sliced into even slices, about 3/4 inch thick. Trim the skewers so that there is not excess sticking out of the onion.
Brush the slices on both sides with olive oil, season with salt and pepper.
Heat the grill for 5-10 minutes.
Lower the burners to low and cook the onions on the low burner, flipping every 10 minutes until golden brown, about 25-40 minutes. Onions are done when golden and tender.
From https://www.foxandbriar.com
Oregon Bay Shrimp and Corn Salad
Ingredients
1 pound bay shrimp
2 cups cooked sweet corn kernels
⅔ cup fresh basil leaves
⅓ cup chopped red onion
½ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper (to taste)
Instructions
Thaw and drain the bay shrimp and transfer them to a large serving bowl. Add corn.
Place the basil, red onion, olive oil, lemon juice, mustard, and salt and pepper in a blender or a food processor and process until completely blended. Pour the dressing over the shrimp and corn and toss to combine. Serve.
Ricotta Stuffed Beefsteak Tomatoes
Ingredients
12 oz. ricotta cheese
3-4 Beefsteak tomatoes
2 tbs Fresh basil, chopped
1 tbs Garlic, minced
¼ c Italian bread crumbs
⅓ c Parmesan cheese
1 tbs Olive oil
1 tsp salt
½ tsp pepper
Directions
Preheat the oven to 400º Fahrenheit.
Slice the top off of 4 beefsteak tomatoes and scoop out the insides. Lightly sprinkle the inside of the tomatoes with salt and place them upside down on a paper towel to drain excess moisture.
In a medium bowl, mix together ricotta, ⅓ cup of grated Parmesan cheese, 2 tbs of chopped basil, 1 tbs of minced garlic, 1 tsp of salt, and ½ tsp of pepper until well combined.
Spoon the ricotta mixture into each tomato, filling them to the top.
Top with ¼ cup of Italian breadcrumbs and a drizzle of 1 tbs olive oil.
Place the stuffed tomatoes in a baking dish and bake for 20-25 minutes. Turn on broiler and broil on high until breadcrumbs are browned. Serve immediately.
Marionberry Glazed Salmon
Ingredients
2 6oz. salmon portions
1 Tablespoon extra virgin olive oil
salt and pepper to taste
1 clove garlic, minced
½ cup fresh marionberries
1/4 cup marionberry or blackberry jam
1/3 cup hearty red wine
Instructions
Heat olive oil over medium-high heat in a large skillet. When oil is hot, add garlic, salt, and pepper and sauté until garlic is fragrant and cooked through, about 1 minute (careful not to burn it!)
Add fresh marionberries and jam to skillet and whisk until jam has broken down and formed a smooth sauce.
Whisk in red wine and bring to a simmer. Let the sauce cook for 3-4 minutes until it has thickened slightly.
Place salmon portions into the saucepan and spoon a few spoonfuls of sauce over the top of the fish. Continue cooking, spooning additional sauce over the fish every minute or so, until fish is flaky and cooked through (9-11 minutes, depending on how done you like your fish). The sauce should thicken considerably by this point, reducing to a nice glaze that you can spoon or brush over the fish just before serving.
Remove fish from pan and top with a spoonful of the glaze (or brush it on with a pastry or silicone brush) and a few berries from the saucepan. Serve immediately.
Adapted from https://www.lifeasastrawberry.com/
Sauteed Squash with Basil and Parmesan
Ingredients
2 tablespoons olive oil
1–½ pounds yellow summer squash, cleaned and sliced about ¼ inch thick
1 tablespoon freshly minced garlic
¾ teaspoon kosher salt (more or less, to taste)
¾ teaspoon freshly cracked black pepper (more or less, to taste)
¼ cup julienned or chopped fresh basil
¼ cup shredded Parmesan cheese
Instructions
Heat olive oil in a large skillet over medium high heat.
Add squash and garlic. Sprinkle salt and pepper evenly over squash and stir to combine. Sauté for approximately 6-7 minutes (stirring frequently), or until squash is crisp-tender.
Remove from heat and stir in basil and Parmesan cheese. Serve immediately.
From https://theblondcook.com/
Bierwurst with Red Cabbage
Ingredients
Olive oil, for heating
1 large onion, sliced (divided)
1/2 head red cabbage, sliced
1 cup water
½ cup apple cider vinegar
3 tablespoons granulated sugar, can substitute honey
4 Bierwurst Sausages
A can or bottle of your favorite beer, such as a lager
3 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon smoked paprika
¼ teaspoon crushed red pepper flakes
⅛ tsp cumin
Salt to taste
Pepper to taste
Instructions
In a large saucepan, heat a drizzle of oil over medium heat. Add half of your onions and sauté for 3 to 5 minutes, or until softened.
Add cabbage, water, vinegar, sugar. Let simmer on low 30 minutes, stirring occasionally. Salt and pepper to taste, and remove from heat.
After cabbage has cooked for about 10 minutes, start cooking the sausages. In a high sided saute pan, add brats and beer. Add just enough water to help cover the brats.
Bring to a boil, then reduce heat to low and let simmer for 10 minutes.
Drain the liquid, then add a drizzle of oil to the pan and turn the heat up to medium. Brown the brats on all sides until their internal temperature is 165°F, then turn off the heat and remove them from the pan. Place them on a plate, covered with aluminum foil to keep them warm.
Return heat to medium and add another drizzle of oil to the pan. Once hot, add the other half of your onions and saute for 5 minutes until they start to soften.
Add garlic, oregano, smoked paprika, red pepper flakes and cumin, and cook another 30 seconds, until fragrant. Salt and pepper to taste.
Add prepared cabbage to pan (sans liquid) and carefully stir to combine. Add sausages back to the pan, cover, and heat until sausages are warmed. Serve and enjoy!
Grilled Russet Potato Wedges
Ingredients
2 pounds white russet potatoes
2 tablespoons olive oil
1/2 tablespoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
½ teaspoon black pepper
Fresh parsley for garnish, optional
Coarse salt for garnish, optional
Your favorite dipping sauce, optional
Instructions
Wash potatoes and cut into wedges
Place in baking dish or large bowl
Drizzle with oil
Combine spices and sprinkle about half over potatoes
Toss to coat and add more oil and spices
Preheat medium-high heat or 350 degrees F
Coat grates with canola or vegetable oil
Place potato wedges directly on grates
Cook 12-15 minutes, turning every 4-5 minutes and cook until fork tender
Cooking time will vary depend on thickness and size of potatoes
Serve immediately with parsley, salt and dipping sauce, if desired.