Curley Endive Salad with Bacon
Ingredients
4 cups 1/2-inch cubes good-quality white bread
6 tablespoons olive oil
Salt
Fresh-ground black pepper
1/2 pound sliced bacon, cut crosswise into 1/2-inch strips
1 large head curly endive (about 1 1/2 pounds in all), torn into bite-size pieces (about 5 quarts)
3 tablespoons plus 1 teaspoon red- or white-wine vinegar
4 eggs
1 clove garlic, minced
1/2 teaspoon dried thyme
Instructions
Put a large frying pan over moderate heat. Toss the bread cubes with 2 tablespoons of the oil and 1/4 teaspoon each of salt and pepper. Put them in the pan and cook, stirring frequently, until crisp and brown, about 5 minutes. Remove the croutons from the pan.
Add the bacon to the pan and cook until crisp. Remove and drain. Put in a large glass or stainless-steel bowl with the endive. Pour off all but 1/4 cup of the fat from the pan.
Fill a saucepan two-thirds full with water. Add the 1 teaspoon vinegar and bring to a boil. Break each egg into a cup or small bowl and slide one at a time into the water. Reduce the heat to a bare simmer. Poach the eggs until the whites are set but the yolks are still soft, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper.
To the fat in the pan, add the remaining 4 tablespoons oil, the garlic, thyme, and 1/4 teaspoon each of salt and pepper. Warm the dressing over moderately low heat, stirring occasionally, until the garlic barely starts to brown, about 2 minutes. Add the remaining 3 tablespoons vinegar and remove from the heat. Toss the dressing with the endive and bacon until the endive wilts slightly. Add the croutons and toss again. Put on plates. Top each salad with a warm egg.
Adapted From Food and Wine Magazine
Rockfish Stew with Kale
INGREDIENTS
Ingredients
Fish Stew
1 tablespoon olive oil
1 tablespoon butter
1/2 large onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, finely chopped
1 bunch kale, chopped
3 cups vegetable stock
2 tomatoes, seeded and chopped
1 pound rockfish, cut into 2 inch cubes
Salt and freshly ground black pepper
Instructions
In a large pot over medium heat, heat oil and butter.
Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute.
Add kale and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 30 minutes. Add tomatoes and season with salt and freshly ground black pepper.
Add the fish and cook until flakey, about 5 minutes. Delicious served over grits or polenta.
Roasted Pear and Parsnip Soup
A great side for pork dishes!
Ingredients
1 pound parsnips, peeled and coarsely chopped (about 3 cups)
2 tablespoons olive oil
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
3 medium pears, peeled and chopped
1/4 cup butter, cubed
2 medium leeks (white portion only), thinly sliced
2 celery ribs, chopped
3 shallots, chopped
6 cups chicken broth
1/4 cup maple syrup
1 bay leaf
1 teaspoon minced fresh thyme
1/2 cup heavy whipping cream
Directions
Preheat oven to 425°. Place parsnips in a greased 15x10x1-in. baking pan; toss with oil, nutmeg, salt and pepper. Roast 25 minutes. Stir in pears; roast 15-20 minutes longer or until tender, stirring occasionally.
In a Dutch oven, heat butter over medium-high heat. Add leeks, celery and shallots; cook and stir 4-6 minutes or until tender. Stir in parsnip mixture, broth, maple syrup, bay leaf and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat; cool slightly.
Remove bay leaf from soup. Process soup in batches in a blender until smooth; return to pan. Stir in cream; heat through.
Recipe by Taste of Home.
Vietnamese Pork Spare Rib Soup with Potatoes, Carrots and Cauliflower (Canh Sườn Khoai Tây Ca Rốt Bông Cải Trắng)
INGREDIENTS
Ingredients
1 lb pork spare ribs (cut off bone into 1½” pieces)
1 large carrot (6 oz)
1 large potato (8 oz)
Half a head cauliflower (8 oz)
1 tablespoon vegetable oil
1 tablespoon minced shallots
½ tablespoon minced garlic
1½ quarts water
1 tablespoon fish sauce
½ teaspoon salt
½ teaspoon chicken or mushroom bouillon
¼ teaspoon ground black pepper, plus more for garnish
2 green onions (cut into 1½” segments)
INSTRUCTIONS
In a medium-sized pot, add vegetable oil and heat on high. Add whites of green onions, shallots, and garlic. Fry until fragrant (about 20 seconds).
Add pork ribs and toss in the aromatics until covered. Add water. Bring the pot to a low simmer and cook for 30 minutes. Skim off the impurities at the top, if needed.
Add the carrots, potatoes, and cauliflower. Cook until vegetables are chopstick-tender (about 10-12 minutes).
Season to taste with fish sauce, salt, chicken bouillon powder, and ground black pepper. When ready to serve, garnish with remaining green onions and an additional sprinkle of ground black pepper.
Recipe by Vicky Pham
Seared Halibut with Brussels Sprout Hash
Ingredients
1/2 pound Brussels sprouts, trimmed and quartered
2 yellow potatoes (about 1/2 pound)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 Granny Smith apple, peeled and cut into small pieces
1 serrano chile pepper, thinly sliced (remove seeds before slicing for less heat)
1 teaspoons fresh thyme, chopped
2 6-ounce skinless halibut fillets
1/2 cup apple cider
2 1/2 teaspoons white wine vinegar
1 tablespoon unsalted butter
Ingredients
Combine the Brussels sprouts and 2 tablespoons water in a microwave-safe bowl; cover with plastic wrap and put the bowl on a plate. Prick the potatoes with a fork and place around the bowl on the plate. Microwave the Brussels sprouts and potatoes until the Brussels sprouts are bright green, about 7 minutes, then continue cooking the potatoes until just tender, 3 to 4 more minutes. Let both cool slightly, then drain the Brussels sprouts and chop the potatoes.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the Brussels sprouts and potatoes; season with salt and pepper and cook, stirring, until browned, about 5 minutes. Add 1 more tablespoon olive oil, the apple, serrano and thyme, and cook until the apple softens, 5 minutes.
Meanwhile, heat the remaining 1 tablespoon olive oil in a separate large nonstick skillet over medium-high heat. Season the fish with salt and pepper; add to the skillet and cook, turning once, until just cooked through, about 8 minutes.
Divide the hash among plates; top with the fish. Add the cider and 2 teaspoons vinegar to the fish skillet; simmer until reduced, about 2 minutes. Remove from the heat and swirl in the butter and the remaining 1/2 teaspoon vinegar; season with salt. Spoon over the fish and hash.
Roasted White Sweet Potatoes
Ingredients
1-2 large white sweet potatoes
1/4 cup olive oil
1 fresh sprig of rosemary
2 cloves garlic , smashed
salt to taste
Instructions
In baking, tray place washed dried whole white sweet potatoes and added water so that the surface of the tray is covered.
Place the baking tray in a preheated oven at 350-degree F for about 25-30 minutes or until the potatoes are soft. Make sure the potatoes are soft from the outside. They should be semi-cooked. Once they are cooked halfway through, remove them from the oven and let them cool.
Cut the white sweet potatoes into wedges and place them in a large bowl.
In a frying pan, add olive oil, smashed garlic, and fresh rosemary spring. Place the frying pan on low heat. Once the oil becomes fragrant, remove the pan from heat. Pour the oil into a small bowl and let it cool.
Once the potato wedges are cool, add two tablespoons of garlic and rosemary oil, rosemary spring, and a pinch of pink Himalayan salt and mix well.
Grease the baking tray by brushing garlic-rosemary oil on it. Place potato wedges on the baking tray skin-side down. Place the baking tray in a preheated oven at 425-degree F for 30 minutes or until the white sweet potatoes start getting a golden-brown color.
Remove the tray from the oven and serve.
Recipe from Healthiersteps.com
Pork Chops with Red Cabbage, Apple and Fennel
Ingredients
2 tablespoons olive oil
¼ red cabbage, finely shredded
1/2 bulb fennel, finely sliced
1 apple, cored, quartered, and thinly sliced
¼ cup (60ml) cider vinegar
2 tablespoons brown sugar
2 pork loin chops, trimmed
Instructions
Heat ½ of oil in a large frying pan on medium high.
Add cabbage, fennel and apple and cook for 5 minutes, stirring. Mix in vinegar, sugar and season to taste. Simmer, covered, for 10 minutes.
Heat remaining oil in a frying pan or chargrill on high. Cook pork chops for 3-5 minutes each side, until cooked through. Serve with cabbage.
By
Jennene Plumme
Baked Salmon with Potatoes and Green Beans
Ingredients
Yellow potatoes, quartered
olive oil
salt and pepper
salmon fillets
butter
garlic
parsley
lemon juice
brown sugar
green beans
lemon slices
Instructions
Heat your oven to 400°F.
While the oven is coming up to heat, toss together your potatoes with the the oil, salt and pepper. Then, spread your potatoes in an even layer on a large rimmed baking sheet.
When your oven reaches 400°F, pop the potatoes in and roast them until just tender and starting to brown a bit. This should take about 13 to 15 minutes.
Next, remove the potatoes from the oven and push to one side of the sheet pan. Arrange your salmon fillets down the center of the pan.
In a small mixing bowl, melt butter and whisk in garlic, parsley, lemon juice, and brown sugar. Set aside about 1-1/2 tablespoons of the butter-garlic mix. Rub your salmon evenly with the mixture.
Add the green beans to the other side of the pan and toss them with the remaining melted butter mix, then season everything with the remaining salt and pepper.
Return the baking sheet to the oven and continue baking for 10 more minutes, or until the potatoes are golden and fork-tender and the salmon is cooked through. Use an Instant Read Thermometer to check your salmon for doneness. Salmon is done at 145˚F.
Serve your baked salmon, potatoes, and green beans with lemon slices.
From easyweeknightrecipes.com
Spanish Style White Bean and Sausage Soup
Ingredients
3 andouille sausage links
8 ½ cups chicken stock
8 ounces dry great Northern beans
1 bay leaf
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 red bell pepper, finely chopped
1 tablespoon sweet paprika
12 ounces kale, stems removed and leaves coarsely chopped
Directions
Bring 2 cups of water to a boil in a large skillet. Add sausages, and cook over medium heat for 7 minutes on each side. Remove from the pan, dice, and set aside.
In a large pot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf.
Heat the oil in a large skillet over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red bell pepper and paprika. Cook for a few minutes before adding the mixture to the soup pot along with the sausage.
Bring the soup to a low boil, and stir in the kale. Simmer for 10 minutes, until kale is tender. Serve hot.
From All Recipes.
Roasted Purple Potatoes and Leeks
Ingredients
2 leeks (stem only), sliced
1 pound purple potatoes
1 large garlic clove (1/2 to 1 teaspoon, minced)
1/4 cup to 1/3 cup olive oil
1 Tablespoon balsamic vinegar
1/2 teaspoon kosher salt and ground pepper each (divide)
Optional – 1/2 cup to 1 cup leafy greens (ex: spinach leaves).
Lemon to garnish (sliced and juice)
Instructions
Preheat the oven to 425° F.
Cut off the green tops of the leeks. Trim the root off the leeks. Starting at one end, cut the leek into thin round slices (1/2 inch to 1 inch). Place into a bowl of water to help remove sediment.
While the leeks are sitting, slice the potatoes into quarters.
Remove the leeks from the water, and place all vegetables into a clean mixing bowl.
Add 1 minced garlic clove, 1/3 cup olive oil (adjust as desired), 1 Tablespoon balsamic vinegar, 1/4 teaspoon of sea salt, 1/4 teaspoon or more of the black pepper, and a squeeze of lemon juice.
Toss all of the ingredients together until the vegetables are well-coated. Arrange the vegetables on a sheet pan in a single layer.
Roast at 425° F in the oven for 30-35 minutes. TIP – Halfway through roasting, flip over the potatoes and check the leeks for doneness. If the leeks are fully cooked, remove them from the oven, and place them on a serving plate/bowl. Continue to cook the potatoes for the full amount of time.
Once the potatoes are done, remove from the oven, and combine them with leeks. Season with extra salt/pepper, if desired.
If adding greens, lightly steam the greens in microwave or stovetop until softened.
Mix the steamed greens together with the potato and leeks..
Toss with fresh lemon juice. Serve immediately.