Sheet Pan Rockfish and Kale
Ingredients:
1/8 cup extra virgin olive oil, plus more for drizzling
1 small garlic clove, finely grated or pressed
1/2 tsp red pepper flakes
1 lemons, juice from ½ a lemon, the other half thinly sliced into half moons
12 oz Wild Oregon Rockfish
Salt and freshly cracked black pepper
1 bunches kale, de-stemmed and torn into large pieces
1 Tbsp capers, drained
Flaky sea salt, optional, for serving
Instructions:
Heat oven to 425℉. Combine the olive oil, garlic, red pepper flakes, and juice from ½ a lemon in a small bowl or measuring cup. Whisk to combine.
Lay the fish on a rimmed sheet pan and season it with olive oil, salt, and pepper. Place lemon slices on top and scatter kale and capers over everything. Drizzle kale with olive oil and season with salt and pepper, toss the kale a bit with your hands to make sure everything is evenly seasoned.
Place in oven and roast until kale is wilted and lightly charred, and fish is opaque and cooked through (an instant-read thermometer inserted into the thickest part of the fish should read 145°F), 5-10 minutes (it will take longer to cook if you have a ton of kale on top, or if your cut of fish is thicker). Remove from oven and drizzle everything with the garlic oil. Sprinkle flaky sea salt on top and serve right away.
From https://americanhomecook.com/
Sautéed Sugar Snap Peas
Ingredients
12oz sugar snap peas
1 Tbsp. olive oil
1 tsp. salt
1/2 tsp. ground black pepper
1 Tbsp. butter
1 Tbsp. lemon juice
Instructions
Snap the stem end of the peas; pull the string off of the length of the pod, and discard.
Heat a large skillet over medium heat. Add the oil and swirl to coat the pan. Add the snap peas, salt, and black pepper. Cook, stirring occasionally, until tender yet crisp, 3 to 5 minutes.
Remove from the heat. Add the butter and lemon juice and stir well to coat. Serve immediately.
From https://www.thepioneerwoman.com/
Purple Potato and Cauliflower Salad
Ingredients
6 cups baby purple potatoes
4 cups cauliflower cut into florets
The white of 2 Calcot Onions, chopped
2 tablespoons whole-grain mustard
2 tablespoons honey
2 tablespoons white wine vinegar
2 tablespoons (olive oil
Salt and pepper
Instructions
In a pot of salted water, cook the potatoes until tender. Let cool in ice water and drain. Cut in half or quarters, depending on their size. Set aside.
Meanwhile, in a pot of salted boiling water, cook the cauliflower until al dente. Let cool in ice water and drain. Set aside.
In a large bowl, combine the remaining ingredients. Add the potatoes, cauliflower and toss to coat with the dressing. Adjust the seasoning. Serve at room temperature.
From https://www.ricardocuisine.com
Roasted Artichokes with Lemon Parsley Sauce
Ingredients
Artichokes
2 globe artichokes, about 8 ounces each
8 cups water
1 lemon
1 Tbsp olive oil
1/2 tsp salt
Lemon Garlic Butter Sauce
3 tablespoons butter
1 Tbsp olive oil
1 Tbsp garlic cloves minced
1/2 large lemon, juiced
1 Tbsp minced fresh parsley
kosher salt to taste
Instructions
Preheat oven to 475˚F.
Grease the bottom of a 9×13 baking dish with 1 tablespoon olive oil and set aside.
Working with 1 artichoke at a time, trim the stem to about 1-inch and cut 1-inch off the tip of the artichoke. Break off the bottom 3 rows of tough outer leaves and remove any dark green parts on the artichoke. Cut the artichoke in half, lengthwise, then remove the fuzzy chokes in the center.
Fill a large bowl with 8 cups water. Cut 1 lemon in half; squeeze the lemon juice into the water. Put the artichokes in the lemon water and keep in there for about 3 to 5 minutes. Remove artichokes from the lemon water and shake off any excess liquid.
Transfer the artichokes to a large bowl and toss them with 2 tablespoons olive oil and 3/4 teaspoon salt then arrange artichokes, cut side down, on the bottom of previously prepared baking dish. Cover with aluminum foil and roast for about 25 to 30 minutes, or until artichoke leaves are browned and tender when poked with a knife.
While artichokes are roasting, prepare lemon garlic butter sauce. Heat butter and olive oil in a small saucepan or skillet over medium heat until sizzling. Add minced garlic; cook and stir until fragrant, about 30 seconds. Remove from heat and stir in lemon juice, and parsley. Season with salt to taste and serve.
After artichokes are done roasting, transfer them to a serving plate and drizzle with lemon garlic butter sauce.
Adapted from https://www.deliciousorchardsnj.com
Kumquat and Arugula Salad
Ingredients
2 cups kumquats, sliced
4 cups arugula
1/4 cup sliced radishes
1 avocado, pitted and sliced
1/4 cup olive oil
2 tbsp honey
1 tbsp grated fresh ginger
1 tbsp apple cider vinegar
Salt and pepper to taste
Directions
In a large bowl, combine the kumquats, arugula, radishes and avocado.
In a small bowl, whisk together the olive oil, honey, ginger, apple cider vinegar, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss gently to coat evenly.
Serve immediately and enjoy the fresh flavors of the kumquat salad.
Mashed Red Potatoes and Leeks
Ingredients
1 ½ lbs red potatoes, cut into 1-inch pieces
1 tablespoon olive oil
2 medium leeks, rinsed thoroughly and thinly sliced
⅓ cup milk
salt and pepper, to taste
Instructions
In a medium saucepan, cover red potatoes with water. Bring to a boil and then reduce heat to low; simmer for 15 minutes or until easily pierced with fork.
While potatoes are cooking, heat oil in a medium skillet over medium heat. Add leeks and sauté until softened and just beginning to brown, about 10 minutes.
Combine potatoes and milk in a large bowl. Using a potato masher or potato ricer, mash until potatoes reach desired consistency. Fold in leeks and season with salt and pepper.
From https://ohmyveggies.com
Ahi Tuna with Wasabi Mayo and Roasted Asparagus
Ingredients
16oz Ahi Tuna Steak
12oz Asparagus
2 tsp Extra Virgin Olive Oil
2 tbsp Light Mayonnaise
1/2 tsp Wasabi Paste
2 tsp Lemon Juice
Salt (pinch)
Black Pepper (pinch)
Instructions
Preheat your oven to 425°F.
Trim the asparagus and place it on a baking tray. Drizzle with extra virgin olive oil, season with a pinch of salt and pepper, and roast for about 10-12 minutes until tender and slightly charred.
While the asparagus roasts, pat the Ahi tuna steak dry with paper towels. Season both sides lightly with salt and pepper.
Heat a non-stick skillet over medium-high heat. Sear the tuna steak for about 1.5 to 2 minutes per side for a rare to medium-rare finish, ensuring a nice crust while keeping the center slightly pink.
In a small bowl, combine light mayonnaise, wasabi paste, and lemon juice. Mix until smooth to form the creamy wasabi mayo.
Plate the seared tuna alongside the roasted asparagus and drizzle or serve the wasabi mayo on the side for dipping.
From https://www.solin.stream
Roasted Kalettes
Ingredients
12oz kalettes rinsed and ends trimmed
3 Tablespoons Extra Virgin Olive Oil
3 cloves Garlic minced
½ teaspoon Pepper
¼ teaspoon Salt
Instructions
Preheat oven to 400°F
In a large mixing bowl, toss the kalettes with the extra virgin olive oil, salt, and pepper. Massage the kalettes with the oil (this helps release flavour and makes the leaves crispier!)
Transfer the kalettes onto a large oven-safe pan. Cast iron is the best to use for this recipe. If you do not have a cast iron pan, use a regular fry pan for the stove top portion of cooking and transfer kalettes to a sheet pan for the baking portion.
Spread kalettes out into a single layer in the pan and cook over medium heat for 5 minutes. Use a spoon to toss the kalettes a few times during this cooking time.
Add the freshly minced garlic to the pan and toss kalettes to coat.
Transfer to the oven and bake for 10 minutes, flip the kalettes after 5 minutes to ensure the whole vegetable gets crispy.
Place on a serving dish and serve immediately.
From whippeditup.com
Broccoli Cilantro Pesto Pasta
Ingredients
4 cups broccoli florets
1 pound pasta, such as penne or rigatoni
2 cups cilantro leaves
2 cloves garlic cloves, smashed
1/4 cup pine nuts, plus more for serving
1 cup extra-virgin olive oil
1/2 teaspoon sea salt
1 cup freshly grated Parmesan, plus more for serving
1 Crushed red pepper flakes, for serving, optional
Instructions
Bring a large pot of salted water to a boil over high heat.
Add 4 cups broccoli florets to the water and cook until tender, about 4 minutes. Using a slotted spoon, transfer the broccoli to a blender or 6 cup food processor.
Return the water to a boil. Add 1 pound pasta, such as penne or rigatoni, and cook until al dente according to the package instructions. Reserve 1 1/4 cup pasta water.
Meanwhile, add 2 cups cilantro leaves, 2 garlic cloves, smashed, 1/4 cup pine nuts, plus more for serving, 1 cup extra-virgin olive oil, 1/2 teaspoon sea salt, and 1 cup freshly grated Parmesan, plus more for serving, to the blender or food processor with the broccoli and blend until smooth. Slowly pour in the reserved pasta water a little at a time until a sauce consistency forms, about 1 cup.
Drain the noodles. Transfer the sauce back to the pot. Add the pasta to the sauce and toss to coat.
Top with Parmesan, pine nuts, and crushed red pepper flakes, for serving, if desired.
Garlicky Collard Greens
Ingredients
2 tablespoons extra-virgin olive oil
6 garlic cloves, thinly sliced
¼ teaspoon crushed red-pepper flakes
2 heads collard greens (about 1 pound each), tough stems and ribs removed, leaves coarsely chopped
Coarse salt
½ cup water
Directions
Heat oil in a large saute pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red-pepper flakes, and cook until fragrant, about 30 seconds. Stir in collard greens and 1 teaspoon salt.
Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.
From www.marthastewart.com