Radicchio and Roasted Delicata Squash Salad
Ingredients
1 medium delicata squash , halved, seeded, and cut into 1/2-inch thick slices
1 teaspoon heat tolerant, neutral cooking oil (such as grapeseed)
sea salt
1 small head radicchio , cored with leaves torn into bite-sized pieces
zest of 2 lemons and 2 tablespoons juice , divided
2 shallots , divided
1 tablespoon maple syrup
3 tablespoons extra virgin olive oil
Toppings (optional)
1/4 cup raw, hulled pepitas
1/4 cup shaved Parmesan cheese
fresh ground pepper
Instructions
Preheat oven to 425 degrees F.
Toss sliced delicata with oil and arrange on baking sheet, avoiding overcrowding. Spinkle both sides with sea salt. Roast 25 - 30 minutes, flipping squash halfway through, until squash is tender with crisp, golden brown edges.
While squash roasts, in a large mixing bowl, toss radicchio leaves with lemon zest and a big pinch sea salt. Set aside.
Thinly slice shallots. Mince 1 tablespoon for the dressing; reserve the rest.
To make dressing, whisk to combine 1 tablespoon minced shallot, lemon juice, maple syrup, and a pinch sea salt. Whisk in olive oil until mixture is emulsified.
In a small skillet, heat 1 tablespoon oil over medium heat. Add sliced shallots, sprinkle with sea salt, and cook until golden, about 5 minutes. Remove from pan. Toss pepitas in the same pan and, shaking constantly, toast 1 minute or just until a few seeds start to pop. Remove and toss with sea salt. Set sage on a paper towel and sprinkle with sea salt.
As squash comes out of the oven, drizzle radicchio with 3 tablespoons dressing and toss with squash on hot baking sheet. Transfer salad to a large bowl, toss with shallots and Parmesan; scatter pepitas on top. Finish with a drizzle of dressing and a few twists pepper.
By Elizabeth Stark at brooklynsupper.com
Paleo Pork Chops with Mushroom and Leek Cream Sauce
INGREDIENTS
2 Tbsp avocado oil or oil of choice
2 Pork Chops Bone-in
1 tsp Salt
1/2 tsp Black Pepper
1 tsp Garlic Powder
1 Tbsp Ghee
1 Cup Shimeji Mushrooms cleaned & sliced
2-3 Leeks sliced, half rounds, only the light green and white part
3 Cloves Garlic minced
1/2 Cup Chicken Broth
1 Cup Coconut Milk full fat
1 tsp Paprika
INSTRUCTIONS
Heat large skillet over medium/high heat and add avocado oil.
Season pork chops liberally on both sides with salt, pepper and garlic powder.
Once the pan is nice and hot, brown chops well on both sides for about 5 minutes a side and then remove from pan and set aside.
Carefully wipe the pan and add some ghee, turn the heat to medium and add in the sliced mushrooms.
Sauté for 3-5 minutes, until nicely browed and then add in the leeks and garlic, sauté another 2 minutes.
Add in the broth, coconut milk and paprika. Bring to a boil and then reduce sauce to a simmer.
Add the pork chops back into the sauce and cover with lid. Let simmer for 10-15 minutes, until pork chops are cooked through (should be 145' internal temp).
Taste the sauce for seasoning and add in more salt and pepper as needed.
Optional serve over mashed potatoes or cauliflower mash, top with fresh parsley.
By Sara Kadlec from thebetteredblondie.com
Stuffed Pepper Skillet
Ingredients
2 bell peppers, chopped
1 tablespoon olive oil
1 teaspoon minced garlic
1 pound ground beef
1 large onion, chopped
1 (14.5 ounce) can diced tomatoes
1 cup water
1 teaspoon basil
1 teaspoon cumin
1 tablespoon chili powder
salt and pepper to taste
1 (15.5 ounce) can great northern beans, drained and rinsed
4 cups kale, chopped
1/2 cup sharp cheddar cheese
Parmesan cheese
Instructions
Preheat oven to 350°F.
In a large skillet, add olive oil and minced garlic over medium-high heat.
Add onions, peppers and beef and cook until onions are tender and beef is browned.
Add diced tomatoes, water, seasonings, beans and kale.
Bring to a boil and then reduce to a simmer. Cook until kale is tender (about 10 minutes).
Stir in cheddar cheese.
Bake for 20 minutes in skillet or in a casserole dish.
Sprinkle with Parmesan cheese before serving.
Optional serve with tortilla chips or wrapped in tortillas.
By Kristy Hegner from chocolateslopes.com
Roasted Golden Beets with Wilted Greens
Ingredients:
1 bunch golden beets - with their greens
3 Tablespoons olive oil - 2 for roasting the beets, 1 for satueeing the greens
1 Tablespoon maple syrup
2 cloves garlic
1 medium onion - diced
1 ounce feta cheese - crumbled (optional)
salt and pepper
Instructions
Heat oven to 425
Trim ends off of the beets and use a vegetable peeler to remove the rest of the beet skin.
Slice beets into ½ inch slices.
Add beets, olive oil, and maple syrup to a medium sized bowl and season with salt and pepper. Toss to coat beet slices evenly.
Place beets slices in a single layer on a large baking sheet. I like to use parchment paper here to keep the beets from sticking as well as to make clean up easier.
Bake beets in the oven for 40 minutes
While the beets are cooking, add a tablespoon or two of olive oil to a large saucepan and heat to medium heat.
Trim the stalk ends off the beet greens and slice into 2 inch thick ribbons. What you are looking for is bite sized pieces of greens.
Add a tablespoon or two of olive oil to the pan and add the beet greens, onion, garlic, and about ⅛ cup of water. Toss the greens in the pan until they wilt - about 4-5 minutes.
Place the cooked beets on a serving tray, top with wilted greens and sprinkle with the crumbled feta to serve.
From loveandgoodstuff.com
Celery and Green Bean Salad
Ingredients
2 tbsp lemon juice
1 tbsp Dijon mustard
3 tbsp olive oil
pinch of salt
2 tbsp minced onions
2 tbsp capers
1/4 chopped parsley
pinch of black pepper
3/4 lb. halved green beans
1 cup thinly sliced celery ribs
Directions
Whisk lemon juice, Dijon mustard, pinch of salt and olive oil in a bowl. Add minced onion, capers, chopped parsley and a pinch of pepper.
Boil 3/4 pound halved green beans until crisp-tender, 4 minutes; drain and add to the dressing along with a celery ribs.
Roasted Parsley Carrots
Ingredients
1 lb. carrots (peeled and sliced)
2 Tbsp. butter
2 cloves garlic (minced)
1 Tbsp. fresh parsley (finely chopped)
salt (to taste)
Instructions
Heat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, and garlic.
Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 20 to 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 5 to 10 more minutes. (For caramelized edges, roast uncovered for all, or part, of the cooking time.) Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
Rockfish with Plum Salsa
Ingredients
1 lb Rockfish
2 tbsp butter
2 cloves garlic minced
1 tbsp lemon juice
sea salt
2 tbsp finely chopped onions
4 mini sweet bell peppers (a variety of colors if possible), stemmed, seeded and chopped finely
12 briny olives (Kalamata or Nicoise preferred), pitted and chopped
3 Black Friar Plums, chopped finely
1/4 cup chopped parsley
2 tablespoons olive oil
2 tbsp lemon juice
Instructions
Heat your butter in a sauté pan just large enough to fit your fish over medium high heat. Add your minced garlic and cook for a minute, making sure it doesn't burn. Sprinkle your fish with sea salt and add it to the pan. Cook about 4 minutes per side (more for a larger fillet) or until done. At then end of cooking add a squeeze of lemon.
Add remaining ingredients to a large bowl and mix gently until everything is coated with the oil.
Place fish on a serving plates and top with plum salsa.
Cajun Shrimp Foil Packets
Ingredients
1 pound Kauai shrimp, thawed, rinsed and patted dry
6 ounces fully cooked andouille sausage, thinly sliced into 1/4-inch rounds
2 medium ears corn the cob, husked and cut into 1-inch pieces
4 mini peppers, seeds removed and quartered
4 tablespoons unsalted butter softened
1 tablespoon Cajun or Creole seasoning
For serving: chopped fresh parsley and lemon wedges
Instructions
Pre-heat oven or grill to 450F if baking. Cut 4 sheet of foil into long rectangles (about 12''x12''). Set aside.
Combine all the ingredients in a large bowl. Spoon mixture evenly onto the 4 foil sheets. Fold and seal foil. Transfer foil packs to a large baking sheet (skip if grilling).
Bake or grill 15 minutes. Remove from heat and carefully open foil packs, drizzle with lemon if desired, and serve immediately.
Video
Ingredients
4 bone in chicken thighs
1 lbs. Amorosa Potatoes
3 tablespoons olive oil
3 garlic cloves, minced
2 tablespoons fresh lemon juice about 1/2 a lemon, save remaining half for garnish
2 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
additional salt and pepper to season
Instructions
Preheat oven to 425 degrees.
Line large baking sheet with aluminum foil and add cubed potatoes and chicken to sheet pan.
Combine all marinade ingredients in a small bowl.
Add marinade to chicken and potatoes and toss. Arrange potatoes around chicken so chicken is laying directly on the sheet pan and not on top of the potatoes.
Sprinkle liberally with additional salt and pepper.
Bake for 40-45 minutes until chicken is cooked through to 165 degrees and potatoes are crispy. Turn potatoes once during cook time for even browning.
Fried Eggplant. Green Peppers and Tomatoes
Ingredients
1 eggplant sliced in ½" rounds
kosher salt
1 large green bell pepper, sliced in 1"- wide strips
4-5 roma tomatoes, sliced in ½"rounds
3 garlic cloves roughly chopped
2 tablespoon white vinegar
½ cup olive oil
½ cup basil leaves for garnish
Instructions
Spread eggplant slices on paper towels and sprinkle generously with kosher salt. Let sit for 30 minutes to sweat out any bitterness. Pat dry when ready.
Heat the oil on medium-high heat (be sure the oil is shimmering but not smoking). Start by frying green peppers, skin side down, until tender and skin turns brown. Remove from heat and place on paper towels to drain. Sprinkle with a little salt.
In the same frying pan, now fry the eggplant. Do this very carefully (use tongs to keep your distance and a splatter screen to cover the pan or skillet). Oil should still be hot or else eggplant will absorb way too much of it. When edges of one side turn golden brown, flip over. When eggplant turns golden brown on both sides, remove from heat and place on paper towels to drain.
If needed, add a little bit of oil to your frying pan. Now, fry the tomatoes for two minutes then add the garlic. Cook another 4 to 5 minutes, tossing gently. Turn the heat down and add 2 tablespoon of vinegar and sal. When the tomatoes are tender, releasing juices and turning bright orange in color, turn the heat off.
Assemble the fried eggplant dish. Grab a large serving platter, layer a bit of the eggplant at the bottom, then add green peppers, then the saucy tomatoes on top. Repeat as needed till you have all the veggies on your platter. Garnish with fresh basil.