Swiss Chard and Fennel Gratin
Ingredients
2 cup heavy cream
2 cloves garlic, peeled and halved
1 bay leaf
1 large bulb fennel
1/2 Tbsp butter, for greasing
1 bunch Swiss chard
2 tbsp breadcrumbs
1 tbsp grated parmesan
Salt and freshly ground black pepper
Instructions
Pour the cream into a small saucepan, add the garlic and bay leaf, and bring to the boil. Remove from the heat and leave to infuse for 30 minutes. Preheat the oven to 350°F
Trim the fennel and cut into 8 wedges. Steam over boiling water for 4–5 minutes or until tender. Use the butter to grease a gratin dish, then remove the fennel from the pan and tip into the buttered dish.
Separate the leaves and stalks from the Swiss chard. Slice the stalks into 3cm pieces, tip into the steamer and cook for 2–3 minutes. Meanwhile slice the leaves and add these to the pan, and cook for a further minute or so until wilted.
Remove from the pan and arrange around the fennel wedges. Season well and strain the infused cream over the veggies.
Scatter with breadcrumbs and the grated Italian-style hard cheese and bake on the middle shelf of the preheated oven for 30 minutes until golden and bubbling.
Melon Sorbet
Ingredients
1 honeydew melon
1 tablespoon lemon juice
2 teaspoons maple syrup or honey
2 tablespoons minced fresh basil leaves
Instructions
Slice the melon into 1″ chunks and spread out on a baking sheet.
Put it in the freezer for 4-6 hours until frozen.
Once frozen, put the chunks in the blender with the lemon juice, basil and sweetener.
You may need to add a couple tablespoons of water to help it to start blending.
If you don’t have a high-powered blender, you can make this in a food processor.
Blend until smooth.
Put it back into the freezer for another 30 minutes until it sets.
Scoop & serve!
Spicy Calamari Salad
Ingredients
1 lb. cleaned squid patted dry
1 garlic clove finely grated
4 Persian cucumbers halved lengthwise and sliced diagonally
1 serrano chili , seeded and thinly slices
1/2 cup salted roasted peanuts
1/4 cup cilantro sprigs
2 Tbsp fresh mint
1 tsp brown sugar
1/4 cup plus 1 TBSP or more vegetable oil
1/4 cup fresh lime juice
2 tsp salt
1 tbsp fish sauce
Instructions
Whisk lime juice, garlic, fish sauce, 1/4 cup oil and 1/2 tsp salt in a large bowl. Add cucumber, chili and peanuts. Toss to coat. Set aside.
Make sure squid is as dry as possible, then toss with remaining 1 1/2 tsp salt. Separate bodies from tentacles.
Heat 1 Tbsp oil in a large cast-iron skillet until smoking. Sear the tentacles turning halfway through, until lightly charred and opaque. Do in two batches if necessary. Transfer to a plate. Add a little more oil then sear the bodies turning once, until lightly charred and opaque, 2-3 minutes. Thinly slice bodies then transfer squid to bowl with cucumber and toss to coat.
Arrange salad on a platter and drizzle remaining dressing over. Top with cilantro and mint.
Petrale Sole Tacos
Ingredients
¼ cup chopped fresh cilantro
3 tablespoons mayonnaise
3 tablespoons sour cream
1 teaspoon grated lime rind
1 ½ teaspoons fresh lime juice
¼ teaspoon salt
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon smoked paprika
¼ teaspoon ground red pepper
⅛ teaspoon salt
⅛ teaspoon garlic powder
1 lb Petrale Sole
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage
Instructions
Preheat oven to 425°.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray.
Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork.
Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
Cilantro-Lime Grilled Sweet Potatoes
Ingredients
1/3 cup chopped fresh cilantro, reserving 1 teaspoon
1/3 cup olive oil
2 tablespoons fresh lime juice
2teaspoons lime zest
1 teaspoon soy sauce
1 clove garlic, finely chopped
4 sweet potatoes, peeled and cut into 1/4-inch wedges
1 tablespoon sea salt
Instructions
Combine cilantro, olive oil, lime juice, zest, soy sauce and garlic into mixing bowl and whisk together thoroughly.
In large saucepan, bring 6 cups water and 1 tablespoon salt to a hard boil. Add sweet potato wedges, return to hard boil and set timer for 5 minutes. Remove and pat dry.
Preheat grill pan over high heat for 5 minutes
Toss wedges with glaze until fully coated, and place on grill pan. Grill each side until a nice dark char and grill marks form, about 5 minutes per side.
Remove from grill, brush on another coat of glaze, garnish with reserved cilantro.
Nectarine, Cucumber and Mint Salad
Ingredients
1/4 cup rice wine vinegar
1/4 cup sugar
1 small serrano pepper, deseeded, thinly sliced
4 nectarines, halved, stone removed, cut into thin wedges
2 Persian cucumbers, thinly sliced
1/2 cup almond kernels, coarsely chopped
3 tablespoons chopped fresh mint
2 tbsp olive oil
Instructions
Place the vinegar and sugar in a small saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Add the chili and stir to combine. Set aside for 15 minutes to cool completely.
Combine the nectarine, cucumber, almond and shredded mint in a bowl.
Gradually add the oil to the vinegar mixture and whisk until combined. Pour the dressing over the nectarine mixture and gently toss until just combined. Divide among serving plates and season with pepper. Serve immediately.
Adapted from https://www.taste.com.au/
Creamy Zucchini Risotto with Shrimp
Ingredients
For the zucchini and shrimp
1 tablespoon olive oil
2 zucchini - diced, about 3 cups
Salt- to taste
-Freshly ground black pepper- to taste
1 pound shrimp - tails removed, peeled, and deveined
2 tablespoons butter
3 cloves garlic - minced
2 tablespoons lemon juice
1 teaspoon lemon zest
For the risotto
2 tablespoons olive oil
1 sweet onion - diced
3 cloves garlic - minced
1 cup arborio rice
4 cups vegetable broth
2 tablespoons lemon juice
1 tablespoon fresh thyme leaves
1 cup freshly grated parmesan cheese
Instructions
Gather all of the ingredients and get them ready before starting the recipe. You won't have time to do two things at once when the risotto is cooking, because you have to stir the dish. Also pour the broth into a saucepan and place it over medium-low heat. You want to get the broth gently simmering but not boiling.
Once the ingredients are ready, start by cooking the zucchini and shrimp. Heat olive oil in a large skillet over medium heat. Add the zucchini, season with salt and pepper, and cook for about 10 minutes until tender and lightly browned. Transfer zucchini to a plate.
In the same skillet, heat the butter over medium heat. Add the minced garlic, and cook for 1 to 2 minutes until fragrant. Place the shrimp in the pan in a single layer. Cook for 4 to 5 minutes on each side (8 to 10 minutes total) until the shrimp is opaque and cooked through. Add the lemon juice and lemon zest to the pan and stir just before the shrimp is finished cooking. Remove from heat and set aside.
Now, start the risotto. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic, and cook for a few minutes. Stir in the arborio rice, and cook for a few minutes until the edges of the rice become translucent.
At this point, the broth in the saucepan should be gently simmering and hot (but not boiling). Ladle ½ cup of the broth into pot with the rice. Stir vigorously until the broth is absorbed. Repeat this step, adding the hot broth in ½-cup intervals until it has all been incorporated and the rice is creamy. This usually takes about 20 to 25 minutes.
Stir in the lemon juice, thyme, and parmesan cheese. Then, stir in the zucchini and shrimp. Cook for a few more minutes, stirring frequently, until the dish is warmed through. Serve, and enjoy!
From Itsavegworldafterall.com
Stewed Romano Beans with Tomatoes
Ingredients
3 tablespoons extra-virgin olive oil
1 large red onion, finely chopped
Salt
2 large garlic cloves, minced
1 pound fresh romano beans, trimmed and cut in 2- to 3-inch lengths
1 chopped peeled tomatoes (about ¾ pound)
¼ cup chopped fresh dill
Ground black pepper
Feta cheese for topping
Cooked pasta or grains, such as bulgur, quinoa, polenta or brown rice (optional)
Instructions
Heat 2 tablespoons olive oil over medium heat in a wide, lidded skillet or Dutch oven and add onion and a pinch of salt. Cook gently without browning, stirring often, until tender and translucent, about 8 minutes. Add garlic and cook, stirring, for another minute, until fragrant.
Stir in romano beans, tomatoes and half the dill. Add ½ cup water, bring to a simmer, season with salt and pepper, cover and simmer 20 minutes, until beans are tender. Stir in remaining dill and olive oil and simmer another 2 to 3 minutes. Taste and adjust seasonings.
Serve hot, warm or room temperature, with feta sprinkled over the top. If serving as a main dish, serve over cooked grains such as bulgur, quinoa, polenta or brown rice, or toss with pasta.
Jalapeño Corn Cakes
INGREDIENTS
3 cups cooked yellow corn
1/2 cup chopped negi onions
2 large eggs
1 1/2 teaspoons salt
1/2 teaspoons garlic powder
1 pinch ground pepper
1 1/4 cup yellow corn meal
1 teaspoon baking powder
2 large jalapenos, deveined and finely diced
3 tablespoons olive oil
INSTRUCTIONS
In a large bowl, combine 2 cups of yellow corn, onion, eggs, salt, garlic powder and black pepper. Blend using an immersion blender (or regular stand blender) until the mixture is mostly smooth.
Add in remaining yellow corn, yellow corn meal, baking powder and jalapenos. Stir until fully combined.
Heat 1 tablespoon olive oil in large frying pan over medium-high heat. Using an ice cream scoop, drop scoops of the mixture into the pan and pan fry until golden brown, about 3 minutes per side. (If you don't have an ice cream scoop, measure out about 3 heaping tablespoons per corn cake.)
Season corn fritters with more salt and pepper, if necessary, and serve with crème fraîche or sour cream, freshly diced jalapenos and cilantro.
Black Cod with Cucumber Salad
Ingredients
12 oz black cod fillet
3 tablespoons soy sauce
1 1/2 tablespoons sugar
3 tablespoons seasoned rice wine vinegar
2 teaspoons finely chopped ginger
1 teaspoon finely chopped jalapeno pepper
1/4 cup finely chopped negi onion
1 medium cucumber
Instructions
Cut cod in 2 pieces of equal weight and toss with soy sauce and sugar in a mixing bowl or resealable plastic bag. Allow fish to marinate in refrigerator for about 2 hours.
Stir together vinegar, ginger, pepper and onion and. Let dressing sit for 30 minutes to mellow onion and meld flavors.
Slice cucumber in half lengthwise, scoop out seeds with a teaspoon, and cut in thin, half-moon-shaped slices. Toss cucumber with dressing.
Preheat oven to 325°F. Lift fish from marinade and place on baking sheet. Bake 12 to 14 minutes, or until a small amount of liquid collects at the bottom of the fillets and fish flakes easily when nudged with your finger.
Put small mounds of cucumber salad on each of 6 serving plates. Prop a fish fillet on each.