Morel Mushroom Broccolini Pasta Primavera

Ingredients

• 4-5 oz morel mushrooms, cleaned and sliced

• 1 bunch broccolini

• 2 cloves garlic, minced

• 3 T olive oil

• 1 cup grated Romano cheese

• ¾ cup heavy cream

• 8 oz fettuccini

Instructions

1. Put a large pot of salted water on to boil.

2. Sauté the mushrooms in the oil until they release their liquid, and then continue to cook until this water has evaporated. Add the garlic and cook for another 30 seconds. Turn off the heat.

3. When the water comes to a rolling boil, add the broccolini and cook for 5 minutes, then use a slotted spoon to remove it from the water and add it to the mushroom and garlic pan.  Turn the heat back on low, to keep the vegetables warm.

4. Now add the pasta to the boiling water and cook until al dente.

5. Strain the pasta and add to the vegetables, then sprinkle the cheese, add the cream and stir to combine. Serve immediately.

Bay Scallops with Lemon and Dill

INGREDIENTS

• 2 tablespoons butter

• 1 lb bay scallops

• 2⁄3 cup white wine

• 1 tablespoon lemon juice

• 1⁄2 teaspoon lemon zest

• 1⁄4 cup fresh dill

• 1⁄4 teaspoon pepper

DIRECTIONS

1. Melt butter in skillet over medium heat.

2. Add scallops and cook until almost opaque, about 2 minutes.

3. Remove scallops from skillet with a slotted spoon; leaving liquid in skillet.

4. Add wine, lemon juice, and lemon peel to skillet and reduce to a thick glaze (about 5 minutes).

5. Return scallops to skillet and stir until coated.

6. Add dill and pepper and serve immediately.

Grilled Vidalia Onions

The perfect compliment to a steak, these grilled Vidalias are succulent and sweet.

Ingredients

• 2 large Vidalia onion

• 1 tbsp olive oil

• salt and pepper

• butter optional

Instructions

1. Remove any dry skin and stem from onions.

2. Cut an X onto the end to split into four still attached sections.

3. Drizzle the olive oil over the top.

4. Sprinkle with salt and pepper.

5. Wrap in heavy duty foil.

6. Grill on medium-high heat for 45 minutes to 1 hour.

7. Carefully open the foil, add about 1/2 tbsp butter (optional).

8. Enjoy from the foil packet or carefully transfer the onion and all its juices to a plate.

Grilled Marinated Flank Steak

Ingredients

• 1 3/4 to 2 pounds flank steak

• 1/3 cup olive oil

• 2 tablespoons tamari (or soy sauce)

• 4 cloves garlic, minced

• 1/4 cup balsamic vinegar

• 2 tablespoons brown sugar

• 1 teaspoon black pepper

Instructions 

1. Place marinade in a plastic ziploc bag and squeeze ingredients together to help combine and brown sugar should dissolve. Place steak in bag, seal, and massage to get marinade into the meat. Let sit overnight in refrigerator. ⠀

2. When ready to cook, preheat one side of the grill to medium high for direct heat grilling, allowing it to preheat for 15-20 minutes. Remove steak from refrigerator and use tongs to place on the grill. Grill for 4 minutes on the first side, leaving it undisturbed.

3. Then flip steak and cook for another 4 minutes, and then check internal temperature of steak. If you prefer a medium rare steak, cook until internal temp reach 130 degrees F. For medium, cook until internal temp reaches 135 degrees F. Remove steak from grill, cover with foil, and let rest for 15 minutes.

4. Slice thinly AGAINST the grain, and enjoy.⠀

Quick Pickled Beets with Dill

INGREDIENTS

• 2 medium whole cooked beets

• 1 cup apple cider vinegar

• 1 cup water

• ⅓ cup sugar

• ½ teaspoon Sea Salt

• 8 sprigs dill

INSTRUCTIONS

• Remove and discard stem and skin from COOKED BEETS. Slice or cut beets to desired shape and thickness.

• Pack beets into sterile jars, leaving ½ inch space at the top. Roughly chop dill and divide between jars.

• Whisk together VINEGAR, WATER, SUGAR, and SALT in a heat-safe bowl (for microwave method) or sauce pan (for stove method).

• Heat this mixture using a microwave or stove just until boiling.

• Pour the hot brine mixture over sliced beets in the jars, leaving ½ inch space at the top.

• Cool the jars of beets about 2 hours, or until they are room temperature.

• Cover and refrigerate at least 24 hours up to 6 weeks or longer at your discretion. Serve chilled.

Easy Miso Lingcod

Ingredients

• 1 lb lingcod fillet

• 1 Tb miso paste white, yellow, or red

• 1 Tb soy sauce

• 1 Tb olive oil

Instructions

1. Preheat oven to 375 degrees.  Rack should be on the middle or upper third of the oven. 

2. Mix together glaze ingredients.  Rub onto fish and let marinate for 15 minutes. 

3. 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.

Notes

Smashed Red Potatoes with Onion Flowers

Ingredients

• 12 whole Baby Red Potatoes

• 1/3 cup Olive Oil, plus more for drizzling

• 1/2 teaspoon Kosher Salt and Ground Black Pepper

• 1/4 teaspoons Smoked Paprika

• 1/4 teaspoon Garlic Powder

• 1/2 teaspoon Onion Powder

• Onion blossoms for garnish

Directions

1. Preheat your oven to 450 degrees F.

2. In a large pot filled halfway with water, bring to boil and liberally salt water. Add red potatoes, and boil for 15 minutes, or until fork tender. Drain well in a colander and prepare your sheet pan.

3. Drizzle olive oil onto a large sheet pan {about 2 tablespoons}, use a brush to coat the entire pan. Line your potatoes evenly on the sheet pan making sure they are spaced apart for smashing. Use the bottom of a glass to smash each potato.

4. Mix together 1/3 cup olive oil, kosher salt, ground black pepper, smoked paprika and garlic powder. Use a brush to coat each top of the potatoes evenly with oil mixture.

5. Place into oven and bake for 20 minutes until crispy and golden brown. Remove and garnish with onion flowers. Serve immediately.

Sweet Pea And Radish Salad

Ingredients

• 2 Eggs optional

• 2 C Shelled English Peas

• 1 C Radishes sliced thin, about one bunch

• 1/4 C Chives chopped thin or 2-3 scallions, green parts only

• Bibb Lettuce optional for serving

• 3 Tbs Olive Oil

• 1 Tbs Water plus more to thin

• 1 1/2 tsp Maple Syrup

• 1 Tbs Apple Cider Vinegar

• 2 tsp Prepared Horseradish

• 1 Tbs Dijon Mustard

• 1/2 tsp salt

Instructions

• In a medium sauce pot, place eggs in water and bring to a boil. Remove from heat and lid for 10 minutes. Drain and place eggs in cool water. Peel eggs, then chop. Set aside.

• Prepare the Peas: Bring a small sauce pot of water to a boil. Meanwhile prepare an ice water bath. Plunge the peas into the boiling water. Blanch the fresh peas for 2 minutes, the water does not have to come to a boil again). Drain the peas into a small colander, then set the colander into the ice water bath to halt cooking.

• Place the peas into a medium mixing bowl and set in the refrigerator while preparing the remaining ingredients.

• In a lidded jar, add the olive oil, water, maple syrup, apple cider vinegar, horseradish (if using), dijon mustard and salt. Shake until the ingredients are emulsified.

• To the mixing bowl with the peas, add the radish, chopped eggs, scallions or chives and pour the dressing over the salad (to taste). Add a few twists of fresh ground black pepper and toss the salad. Taste for seasoning adjustment.

• Plate on a bed of bibb lettuce leaves. Refrigerate if time permits for at least an hour prior to serving.

Chunky Rhubarb Applesauce

Ingredients

• 1 pound rhubarb, trimmed and cut into 1/2-inch chunks

• 2 pounds tart apples, peeled and cut into 1/2-inch chunks

• 1/2 to 1 cup sugar

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg

Directions

1. Place rhubarb, apples and sugar to taste in a large saucepan. Cover and simmer until fruit is tender, about 40 minutes.

2. Stir in cinnamon and nutmeg. Serve warm or cold.

Grilled Spring Vegetables with Parsnip Puree (Copy)

Ingredients

• 1 1/2 pounds parsnips, peeled

• 1/2 cup whole milk or buttermilk, optional

• any combination of Asparagus, Garlic Scapes, Peas, and Spring Onions

• extra virgin olive oil

• sea salt and freshly ground pepper

Instructions

1. Chop the parsnips into 1-inch pieces and place into a saucepan. Cover with cold water and add a generous pinch of salt. Bring to a boil, then lower heat and simmer until tender, about 20-35 minutes. Drain, reserving the cooking liquid. Puree the parsnips using an immersion blender or by hand using a potato masher. Add enough milk, buttermilk, or reserved cooking liquid to make the mixture velvety smooth. If using an immersion blender, be careful not to over blend/process in order to avoid the mixture turning gummy.

2. Lightly coat vegetables with olive oil and a light sprinkling of salt. Grill over medium heat for 2-4 minutes, turning and rotating halfway through the cooking time. Vegetables should be tender and charred, but not overly soft.

3. To serve, mound a generous portion of the parsnip potato puree onto a plate. Top with grilled vegetables, drizzle with olive oil, and season with freshly ground black pepper.

Notes

parsnip potato puree from Deborah Madison’s The New Vegetarian Cooking for Everyone