Haley Smith Haley Smith

Ground Beef and Broccoli

INGREDIENTS

  • 1 1/2 cup water

  • 1/4 cup soy sauce

  • 2 tablespoons Sweet Cooking Rice Seasoning

  • 2 tablespoons cornstarch

  • 2 teaspoons freshly grated ginger

  • 1 teaspoon sesame oil

  • 3 cloves garlic, minced

  • hefty pinch of red pepper flakes

  • 1 pound ground beef

  • 4-5 cups broccoli florets (about 1 large head)

INSTRUCTIONS

  • In a medium bowl whisk the water, soy sauce, rice seasoning, cornstarch, ginger, sesame oil, garlic, and red pepper flakes. Set aside.

  • Brown ground beef in a large skillet over medium-high heat until no longer pink. Drain any grease. Add broccoli and reserved soy sauce mixture. Stir and cook until thickened and broccoli is tender-crisp. (About 3-5 minutes)


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Haley Smith Haley Smith

Cilantro Lime Cucumber Salad

Ingredients

  • 1 jalapeno, seeded and finely diced

  • 2 cloves garlic, finely minced

  • 3 tablespoons lime juice, fresh

  • 1/4 teaspoon red pepper, crushed

  • ½ teaspoon salt, or to taste

  • black pepper, to taste

  • 3 tablespoons olive oil

  • 2 cucumbers, very finely sliced

  • 4 tablespoons cilantro, minced, to taste

Instructions

  • Dice the jalapeno and garlic and add to a medium-sized bowl.

  • Add 3 tablespoons of fresh lime juice, crushed red pepper, salt, and pepper. Use a whisk to incorporate the 3 tablespoons olive oil. Set aside.

  • Finely slice the cucumbers. Add the cucumbers to the dressing and stir together.

  • Finely mince the cilantro and add it to the bowl. Stir to combine. You can either let it sit in the fridge to marinate for a couple hours, or serve immediately.

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Haley Smith Haley Smith

Pattypan Squash Tacos

INGREDIENTS

  • 3 tablespoons olive oil

  • 1 red onion, diced

  • 2 cloves garlic, minced

  • 1 pound patty pan squash, quartered and sliced into 1/2-inch thick slices

  • 1 teaspoon ground cumin

  • 10-12 corn tortillas

  • Pico de Gallo , for serving

  • 1/2 cup chopped cilantro

  • Kosher salt

INSTRUCTIONS

  1. Saute onion and garlic. Heat oil in a large frying pan over medium-high heat. Once shimmering add onion and garlic and season with salt. Cook until just starting to brown.

  2. Char summer squash. Add squash mix with the onions and garlic and then let cook undisturbed until squash is browned in a few spots on the side that is touching the pan. Stir and char on the other side. Stir in cumin and season again with salt.

  3. Warm tortillas. Meanwhile, heat a dry medium frying pan or comal over medium heat. Once warm, add tortillas one at a time, toasting lightly on both sides. Transfer tortillas to a clean kitchen towel or tortillero to keep warm.

  4. Serve. Once squash is nicely browned, stir in cilantro. Taste and add more salt if needed. Transfer to a warm bowl and serve with tortillas and pico de gallo.

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Haley Smith Haley Smith

Wild Alaskan Halibut with Peach Salsa

Ingredients

  • 2 6-oz halibut fillets

  • 2 teaspoon olive oil

  • ½ teaspoon sea salt

  • ½ teaspoon cracked black pepper

  • 2 medium ripe peaches, diced to ½″

  • 1/2 cucumber, diced

  • 1 jalapeño pepper, minced

  • 1 TBSP minced red onion

  • 2 tablespoon fresh cilantro

  • 1 tablespoon fresh lime juice, from 1 lime

  • ½ teaspoon sea salt

  • ½ teaspoon cracked black pepper

Instructions

  • Heat the oven to 450°F. Line a baking sheet with parchment paper. 

  • Pat the halibut fillets until dry, then place onto the parchment lined baking sheet. Drizzle with olive oil and rub into both sides of the fillet. Sprinkle with salt and pepper. 

  • Transfer the baking sheet to the oven and baked 10-12, or until the internal temperature reaches 130°F-135°F using an instant read thermometer.

  • While the halibut cooks, make the peach salsa. Combine the peaches, cucumber, pepper, cilantro, onion, lime juice, salt and pepper in a small bowl. Stir to combine, then taste for seasoning. Adjust with additional lime juice, salt, or pepper as needed. 

  • Generously top the baked halibut with the salsa, then serve immediately. Leftover salsa will keep in a sealed container in the fridge for up to 2 days.

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Haley Smith Haley Smith

Garlicky Green Beans

Ingredients

  • 1 lb. fresh green beans 

  • Kosher salt, to taste

  • 2 Tbsp. olive oil

  • 3 cloves garlic, chopped

  • 2 Tbsp. salted butter

  • Ground black pepper, to taste

Instructions

  1. Trim the stem end from the green beans. 

  2. Heat a large pot of water over high heat until boiling. Season generously with salt. Add the green beans and cook for 3 to 5 minutes, until tender, yet still crisp. Drain and rinse under cold water to cool.

  3. Return the pot to medium heat. Add the olive oil and garlic. Cook for 1 minute, until fragrant. Add the beans to the pot and stir gently to combine. Add the butter to melt and salt and pepper to taste. Serve immediately.

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Haley Smith Haley Smith

Marionberry Basil Fizz

Ingredients

Marionberry Simple Syrup

  • 1 cup Marionberries– fresh

  • 1/2 cup granulated sugar

  • 1/2 cup water

Marionberry Basil Fizz

  • 2-3 fresh Marionberries

  • 3 leaves fresh basil

  • 2 tbsp blackberry simple syrup

  • club soda

  • lemon lime soda

Instructions

  1. In a small saucepan, stir together Marionberries, sugar, and water. Bring the mixture to a gentle boil. Mash the berries. Allow the mixture to boil for 5 minutes. Remove from heat and cool to room temperature. Strain the mixture through a fine mesh sieve. Transfer the syrup to an airtight container and store in the refrigerator until ready to use.

  2. Muddle Marionberries and basil together in the bottom of a glass. Add Marionberry simple syrup. Fill glass with ice. Top with equal parts club soda and lemon-lime soda till glass is full.

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Haley Smith Haley Smith

Summer Corn and Andouille Spoonbread

Ingredients

  • 1 tablespoon unsalted butter, plus more for greasing

  • 2 teaspoons all-purpose flour for dusting

  • 3 eggs, yolks separated

  • 2 cups whole milk

  • 1 1/2 teaspoons kosher salt, divided

  • 1 teaspoon black pepper

  • 1 teaspoon cumin

  • 1/2 cup fine-ground cornmeal 

  • 1/2 pound andouille sausage, diced into 1/2-inch pieces

  • 4 scallions, sliced

  • 1 cup fresh corn (about 1 ear of corn), blanched

  • 2 tablespoons maple syrup

  • 1/2 teaspoon baking powder

Instruction

  1. Preheat the oven to 350°F. Lightly butter a 9-inch soufflé dish and dust it lightly with the flour, shaking off any excess.

  2. In a large bowl or stand mixer with the whisk attachment on medium speed, whisk the egg whites until soft peaks that just hold their shape form, 4 to 5 minutes.

  3. In a separate bowl, beat the egg yolks until light. This should take about 3 minutes.

  4. In a saucepot, heat the milk over low heat with 1 teaspoon of the kosher salt, the black pepper, and the cumin. Gradually stir in the cornmeal and cook until the mixture has combined and begins to thicken, 2 to 3 minutes.

  5. In a sauté pan, cook the sausage and scallions in the butter over medium-high heat. Add the corn and maple syrup. Remove the pan from the heat, stir into the thickened cornmeal and milk mixture, and add the baking powder, remaining 1/2 teaspoon salt, and whipped egg yolks. Gently fold in the egg whites and pour the batter into the buttered soufflé dish. Bake for 30 minutes, until the batter has risen and serve at once. 

Note: the spoonbread may fall after sitting a few minutes, but it will still be delicious (and is great served cold)!

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Haley Smith Haley Smith

Wild Oregon Rockfish with Blistered Tomatoes

Ingredients

  • 1 pint cherry tomatoes

  • 1 cup fresh basil leaves

  • 1 garlic clove, finely sliced

  • 1lb Wild Oregon Rockfish

  • 1 tablespoon extra virgin olive oil

  • salt & pepper to taste

Instructions

  1. Pre-heat the oven to 400 degrees F. Cover a baking dish with aluminum foil. Spread the tomatoes and garlic evenly across the baking dish and drizzle with olive oil.

  2. Put in the oven for about 40 minutes, until the tomatoes start to turn black and split. Take the baking dish out of the oven and give the tomatoes a little shake.

  3. Turn the oven down to 350 degrees F.

  4. Press down on each of the tomatoes with a fork. Be careful as they can squirt.

  5. Place the fish fillet(s) in the center of the baking dish, ensuring the tomatoes are next to, and not under the fish.

  6. Put the baking tray back into the oven for a further 15 minutes. The fish is ready when it’s no longer translucent and flakes when you cut through it.

  7. Take the baking tray out of the oven and scatter the basil leaves over the tomatoes, stirring them through the tomatoes for about a minute until they start to wilt.

  8. Serve with the fish on the bottom of the plate and the tomato and basil piled generously on top.

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Haley Smith Haley Smith

Oregon Bay Shrimp Cakes

INGREDIENTS

  • 1 lb. Oregon Bay Shrimp coarsely chopped-

  • 2 large eggs beaten

  • 1 small green bell pepper small dice about ¼ inch

  • 1/3 cup chopped green onions

  • ½ cup Panko crumbs

  • ½ cup plain bread crumbs

  • ¼ cup mayonnaise

  • 1 Tbs. Old Bay Seasoning

  • 1 Tbs. Extra virgin olive oil

  • ½ tsp. Freshly cracked black pepper

  • Lemon wedges for serving

INSTRUCTIONS

  1. Chop the shrimp to a size that will make it easier to form the cakes, large pieces will just make it more difficult.

  1. Mix shrimp, eggs, panko, bread crumbs, green pepper, green onion, mayonnaise and Old Bay Seasoning. Test the moisture content by forming a patty. If the cake wants to fall apart you can add more mayonnaise at this point, perhaps 1 tablespoon at a time, mix and retry. Form the cakes and let them rest in the refrigerator for a couple of hours to let them bind.

  2. Heat a large non stick pan to medium high heat with the olive oil, Carefully add the cakes and check after 4 minutes by gently lifting the cake. You want the underside to be a dark golden brown with a nice crust. Turn the cakes and cook for another 4-5 minutes. Plate while still hot and serve with lemon wedges. Enjoy.

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Haley Smith Haley Smith

Gold Beet and Arugula Salad

INGREDIENTS

  • bunch golden beets 4-5 medium beets

  • 4 cups arugula

  • 2 oz goat cheese

  • ¼ cup chopped pistachios

  • ¼ cup olive oil plus more for roasting beets

  • 2 tablespoons white wine vinegar

  • 2 tablespoon minced green onion

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • salt and pepper to taste

INSTRUCTIONS

  • Preheat the oven to 350 degrees. Thoroughly wash beets and remove beet greens. Place beets on a sheet of foil on a baking tray, drizzle with olive oil and season with salt and pepper. Fold foil over beets and fold together edges, creating a sealed packet.

  • Roast for 40-50 minutes until fork tender. Let cool to room temperature, then remove skins and cut into wedges.

  • While the beets are roasting, make the vinaigrette. Shake in a small mason jar or whisk together minced onion, vinegar, Dijon mustard, honey and olive oil. Season with salt and pepper to taste.

  • Add arugula and sliced beets to a large bowl and toss with a small amount of dressing just to moisten.

  • Transfer to a serving dish and top with crumbled goat cheese and chopped pistachios. Drizzle with more dressing or serve on the side. Enjoy immediately.

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