Spicy Calamari and Greens Stir-fry
Ingredients
1 lb. of calamari, thawed
1 bunch mustard greens, washed and chopped
1 teaspoon red chili flakes
1 small knob of ginger
3 garlic cloves
1 Tablespoon fish sauce
1 Tablespoon mirin
1 Tablespoon soy sauce
rice for serving
Instructions
Mince the ginger and garlic.
Mix the fish sauce, mirin, and soy sauce in a small bowl.
Generously oil a large, heavy pan and bring it over high heat. Wait until the oil is nearly smoking, add the chili flakes, ginger, and garlic, and stir fry until fragrant. Add the squid, all at once, in a single layer. After one minute add the greens and cook until wilted. Add the mirin, fish sauce and soy sauce.
Remove from heat and serve over rice.
Greek Roasted Cauliflower with Feta and Herbs
Ingredients
1 head cauliflower cut into florets (about 2 lbs, or 3-4 cups)
4 tablespoons extra-virgin olive oil divided
1 TBSP fresh oregano, chopped
1 teaspoon garlic powder
juice and zest of one lemon (about 1 tablespoon zest and 2 tablespoons juice)
1/2 teaspoon kosher salt or to taste
1/4 teaspoon black pepper or to taste
2 oz. crumbled feta cheese (1/2 cup)
Instructions
Preheat your oven to 425 degrees F.
Place cauliflower florets on a rimmed baking sheet. Drizzle with 2 tablespoons of the extra-virgin olive oil, and sprinkle with the oregano, garlic powder , and lemon zest. Toss together to coat each floret in the oil and seasoning.
Roast at 425 degrees F for 25-30 minutes, tossing once halfway through to ensure even cooking, or until golden brown and softened.
Transfer cauliflower to a plate or serving dish. Sprinkle with the crumbled feta squeeze on the lemon juice, and drizzle with the remaining olive oil. Serve.
Grilled Asparagus and Leek Scapes
Ingredients
1 lb. asparagus
1 bunch leek scapes
3 tablespoons olive oil
1-2 pinches salt and pepper (course sea salt, preferably)
Instructions
Preheat the grill to medium heat, about 350° to 400°F, and brush the grill grates clean.
Remove the woody ends of the asparagus by snapping the ends off. Bend each stalk gently about ⅔ of the way down the stalk until it naturally breaks where the woody part begins. Discard the ends.
Trim off 1 inch from the bottom of the scapes.
Place the asparagus spears and scapes in a shallow bowl or on a platter or baking sheet. Drizzle with the olive oil and toss with your hands to coat. Season with kosher salt and freshly ground black pepper and toss again.
Place the asparagus across the grill grates perpendicular to the bars. Grill with the lid closed for 6 to 10 minutes or until the spears are tender and crisp. Use tongs to roll the spears for even grill marks.
Transfer to a platter and if desired, drizzle with more olive oil and a squeeze of lemon. Can be served warm or at room temperature.
Oregon Lingcod Oreganata
Ingredients
12 oz Oregon Lingcod
1 cup panko
Zest of one lemon, plus the juice to finish with
Salt and pepper, to taste
1 TBSP fresh oregano, chopped
1 tsp garlic powder
¼ cup olive oil, plus more as needed
Instructions
Preheat your oven to 425 degrees F.
Pour the breadcrumbs of your choice onto a large baking sheet or into a baking dish. Add the lemon zest, about 1 tsp each salt and pepper (or to taste), the oregano, garlic powder, and the olive oil. Stir until everything is well mixed and the olive oil has moistened most of the crumbs. If you need more oil, no problem.
Lightly season your fish fillets on all sides with salt and pepper and then dredge though your crumb mixture, evenly and thoroughly coating each side. Place the encrusted fish onto a second baking sheet and bake until crunchy golden brown on top; about 10 minutes or so, depending on the type of fish you use. You’ll know your fish is cooked when the flesh begins to flake and appears opaque (helpful rhyme!). Serve right away with a squeeze of lemon, if desired.
Roasted Sweet Potato Salad
Ingredients
1.5 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
1 1/2 tablespoons olive oil
2 teaspoons cumin
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon salt
1/4 cup chopped cilantro
3 tablespoons lime juice
3 tablespoons diced onion
1/2 cup diced celery
2 cloves garlic, minced
1/4 teaspoon salt
Instructions
Preheat oven to 425 degrees.
Arrange sweet potatoes on a large baking sheet. Toss with olive oil, cumin, paprika, salt, and pepper. Bake for 20 minutes, flipping halfway through.
Remove from oven and transfer to a medium bowl. Add cilantro, lime juice, onions, celery, garlic, and salt and toss to coat. Serve warm or refrigerate for 30 minutes and serve cold.
Cilantro and Lime Marinated Drumsticks
Ingredients
4-6 chicken drumsticks
2 Tbsp olive oil
6 cloves garlic, minced
1 tsp cumin
salt and freshly cracked black pepper
3 limes
1/2 bunch cilantro
Instructions
Combine the olive oil, minced garlic, cumin, salt, and some freshly cracked pepper in a bowl.
Zest one of the limes. Set the zest aside, and juice the 3 limes. Add the zest, and juice to the marinade. Remove 1/4 bunch of cilantro and chop finely. (Set the other 1/4 bunch of cilantro aside) Add the chopped cilantro the marinade and stir to combine.
Pour the marinade into a large resealable bag and add the chicken drumsticks. Close the bag tightly and massage to mix and coat the chicken pieces in the marinade. Refrigerate for a minimum of 30 minutes, or longer if desired.
When ready to bake, preheat the oven to 400 degrees. Add the chicken pieces to a baking pan leaving enough room between each drumstick. Do not overcrowd. Pour the rest of the marinade in the bag over the chicken.
Bake the chicken for 40-45 minutes. Check the chicken periodically, and base with the juices from the pan. Once the chicken is done cooking pop in the broiler for about 2 minutes, to get a nice char on the chicken. Chicken is cooked when it has reached an internal temperature of 165ºF.
These drumsticks are great on the grill too. Preheat your grill and coat the grill grates with oil to prevent the chicken from sticking. This chicken is best cooked slowly, over low to medium heat. When the internal temperature of the chicken has reached 165 degrees, remove it from the grill and serve. Enjoy!
Garnish the chicken with fresh slices of lime and more chopped cilantro leaves (the other 1/4 bunch).
Grilled Tuna with Jicama and Orange
Ingredients
2 6 ounce sashimi grade wild ahi tuna steaks
kosher salt
Fresh ground pepper
JICAMA, ORANGE AND AVOCADO SALAD
¼ small onion, thinly sliced crosswise on a mandolin
1 oranges, rind removed with a knife, quartered and cut into ¼-inch slices
1 small, skin removed with a knife and cut into strips
1 tablespoon extra-virgin olive oil
¼ teaspoon chile powder, plus more to taste
2 tablespoons fresh lime juice
1 ripe avocado, pitted and cut into ½-inch cubes
1/2 cup coarsely chopped cilantro leaves
Sea salt, to taste
Instructions
Preheat a grill to as hot as it gets (500 to 700°F). Allow the tuna to come to room temperature.
Prepare the Salad. In a small colander, rinse sliced onion with cold water and pat dry with paper towels. In a large bowl combine onion, oranges, jicama, oil, chile powder, 2 tablespoons lime juice and toss to combine. Gently fold in avocado and cilantro. Taste and season with salt, additional chile powder and lime juice
Pat the tuna dry. Sprinkle it liberally with kosher salt and fresh ground black pepper on both sides.
Add the steaks to the grill and cook 30 to 60 seconds per side, until lightly browned on the outside but still raw on the inside (115°F if measured with a food thermometer). If you’d like to sear the short sides, turn the tuna with tongs and sear each side for a few seconds.
To serve, slice the tuna against the grain into ½ inch slices. Top with Jicama Salad. Serve immediately.
Spicy Collard Greens with Peanuts
Ingredients
1 bunch collard greens
2 cups packed baby arugula (2 ounces), finely chopped
1 lime, juiced
2 tsp. chili paste (Sambolek)
1/2 cup diced onion
2 cloves garlic
1/4 cup peanuts, crushed
1 tsp. honey
salt (to Taste)
pepper (to Taste)
2 TBSP olive oil
Instructions
In a very large skillet, heat 2 tablespoons of the olive oil. Add the garlic and onion and cook over moderate heat, stirring, until fragrant, about 30 seconds.
Add the collards and arugula in large handfuls, letting each batch wilt slightly before adding more. Cook, tossing frequently, until the collards start to soften, 5 to 7 minutes.
Add the lime juice and chili paste and honey, season with salt and toss to evenly coat the greens.
Transfer the greens to a serving platter, top with the peanuts and serve.
Fresh Fava Bean and Shrimp Risotto
Ingredients
2 lbs. fava beans, shelled and skinned
1 pound jumbo shrimp
1 quart chicken stock, vegetable stock or water
Salt to taste
2 tablespoons extra virgin olive oil, or 1 tablespoon unsalted butter and 1 tablespoon extra virgin olive oil
½ cup finely chopped leek
1½ cups arborio rice
2 large garlic cloves, minced
½ cup dry white wine
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground pepper to taste
Instructions
Shell the shrimp and retain the shells. Salt the shrimp lightly, and set aside in a bowl. Rinse the shells, and combine them with five cups water in a medium saucepan. Bring to a boil, skim off foam, reduce the heat to low and simmer partially covered for 30 minutes. Strain and add to the chicken stock or water. Taste and add enough salt to make a well-seasoned broth. Bring to a simmer in a saucepan.
Heat the oil over medium heat in a large nonstick frying pan or a large, wide saucepan. Add the leek. Cook, stirring, until it softens, three to five minutes. Add the rice and the garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.
Stir in the wine, and cook, stirring, over medium heat. The wine should bubble but not too quickly. When it has just about evaporated, stir in a ladleful or two of the simmering stock, just enough to cover the rice. The stock should bubble slowly. Cook, stirring often, until it is almost absorbed. Add another couple of ladles of the stock. Continue to cook for 20 minutes, stirring not too fast and not too slowly, and adding more stock whenever the rice is almost dry.
Taste a bit of the rice. It should be slightly al dente. Stir in more stock to cover, and add the favas and the shrimp. Cook, stirring, for another five to 10 minutes until the shrimp are pink and cooked through but still moist (this will depend on the size of the shrimp) and the favas are bright. Stir in the parsley and another small ladle of stock. Remove from the heat, add pepper, stir for a few seconds and serve.
Kale Salad with Apples and Hazelnuts
INGREDIENTS
For the salad:
1 large bunches of Tuscan Kale
½ tablespoons extra virgin olive oil
1 teaspoons lemon juice
1/4 teaspoon Kosher salt
1 apple
2 teaspoons lemon juice
1/4 cup hazelnuts toasted
½ cup panko breadcrumbs
1 tablespoon butter
Freshly shredded Parmesan cheese
For the apple cider vinaigrette:
1 garlic clove
2 tbsp apple cider vinegar
2 tbs cup unfiltered apple cider vinegar
1 teaspoon lemon juice
1 teaspoon dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/3 cup extra virgin olive oil
INSTRUCTIONS
Strip the kale off of the stems and discard the stems and rinse and dry the kale leaves.
Working with a handful of leaves at a time roll together, then slice into thin ribbons.
Add chopped kale to a large mixing bowl. Drizzle with the tablespoon of olive oil, lemon juice and salt and massage well with your hands until all the kale is coated, softened in texture and reduced in size as well as turned a darker green. Set aside to marinate while you prepare the rest of the ingredients.
Core and dice the apple into centimeter sized pieces,
In a pan, toast the hazelnuts over medium heat until starting to change color then remove from heat. Once cooled, roughly chop.
In the same pan used for the hazelnuts, melt the butter over medium heat, then add in the panko and salt, stir until the panko has turned more golden, season with salt, stir and transfer to a bowl.
Combine all the vinaigrette ingredients in a blender and blend until smooth.
To the kale, add in the diced apples, and hazelnuts and toss. Divide amongst serving bowls. Sprinkle with panko and a generous amount of parmesan cheese.
Drizzle with the apple cider vinaigrette and serve.