Lemon Butter Petrale Sole
Ingredients
12oz Petrale sole fillets
1/4 cup all-purpose flour
Salt and pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup dry white wine
1/4 cup fresh lemon juice
2 tablespoons capers, drained
2 tablespoons chopped fresh parsley
Instructions:
Rinse the petrale sole fillets and pat dry with paper towels. Season both sides with salt and pepper.
Place the flour in a shallow dish and dredge each fillet in the flour, shaking off any excess.
In a large skillet, melt the butter and olive oil over medium-high heat. Add the fillets to the skillet and cook until golden brown, about 2-3 minutes per side. Remove the fillets from the skillet and transfer to a plate.
Add the garlic to the skillet and cook for 30 seconds, stirring constantly. Pour in the white wine and lemon juice, and bring to a simmer. Cook for 2-3 minutes, or until the sauce has slightly thickened.
Stir in the capers and parsley, and cook for another minute. Taste and adjust seasoning with salt and pepper if needed.
Return the fillets to the skillet and spoon the sauce over them. Cook for another minute or until the fish is heated through.
Serve hot with steamed vegetables, rice, or crusty bread.
Farro with Swiss Chard and Radicchio
Ingredients
4 tablespoons extra virgin olive oil, divided in half
1 medium onion, diced, about 1 1/2 cups
6 cloves garlic, peeled and lightly crushed
1 teaspoon kosher salt
2 cups (1/2 pound) pearled farro
4 cups water
1 teaspoon fresh thyme leaves, minced, or 1/2 teaspoon dried thyme
2 bay leaves
2 cups Swiss chard, sliced (center ribs removed)
2 cups radicchio, sliced
1 teaspoon fresh rosemary, minced, or 1/2 teaspoon dried rosemary
Instructions
Heat 2 Tbsp of olive oil in a thick-bottomed 5 to 6 quart pot on medium high heat. Add the onions, and sauté for 3 to 4 minutes until softened. Add garlic cloves, reduce heat to medium, and cook for another 3 minutes.
Add farro and stir to coat. Add the water, bay leaves, thyme, and salt. Raise the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, cover, and let cook for 20 to 25 minutes, until the farro is cooked through.
Once the farro is done, remove the lid and check the moisture level. If there is still water in the pot, increase the heat to high to make it boil away. Then scoop out the farro onto a sheet pan to cool. At this point you can either remove the garlic cloves and discard, or keep them with the farro if you love garlic. Remove the bay leaves.
In the same pan that you've used to cook the farro, heat the remaining 2 tablespoons of olive oil on medium high heat. Add the swiss chard to the pan and toss to coat with the olive oil. Cook for a minute or two until the chard just begins to wilt.Then add the radicchio to the pot, sprinkle with a pinch of salt and the rosemary leaves, and toss to combine. Cook for a few minutes until the radicchio is wilted. Remove from heat.
Stir the farro back into the pot with the swiss chard and radicchio. Taste for seasoning, add more salt if needed, and serve.
Leek Parsnip Soup
Ingredients
2 tablespoons butter
2 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices (about 3 cups of sliced leeks)
1 1/2 to 2 pounds parsnips, peeled and chopped
2 tablespoons extra virgin olive oil, plus more for garnish
1 to 2 teaspoons kosher salt
4 cups chicken stock (use vegetable stock for vegetarian option)
2 cups water
2 strips lemon zest, 1 x 2 inches each
2 cups finely chopped fresh parsley (reserve a little for garnish)
1 tablespoon lemon juice
Freshly ground black pepper, to taste
Instructions
Cook the leeks in butter:
Heat butter in a 4- to 6-quart pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough that they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don't let the leeks brown.
Elise Bauer
Add the parsnips, oil, salt, stock, water, and zest:
Add the parsnips and olive oil, and toss to coat. Sprinkle on the salt. Add the stock and water. Add the strips of lemon zest.
Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes.
Elise Bauer
Remove the lemon zest and add parsley. Puree:
After removing the zest and adding the parsley, puree by using an immersion blender or by working in batches with a stand-up blender. If using a standing blender, fill the bowl no more than halfway, hold the cover on the blender bowl, and start blending at the lowest speed. Return the pureed soup to the pot.
Stir in the lemon juice and season:
Stir in lemon juice and season with salt, if needed.
Garnish with freshly ground black pepper, a little olive oil, and chopped parsley or chives.
AmaRosa Red Potatoes Chips
Ingredients
2 pounds unpeeled medium AmaRosa potatoes
2 quarts ice water
5 teaspoons salt
2 teaspoons garlic powder
1-1/2 teaspoons celery salt
1-1/2 teaspoons pepper
Oil for deep-fat frying
Directions
Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes.
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Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside.
In a cast-iron or other heavy skillet, heat 1-1/2 in. oil to 375°. Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently.
Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
Curry with Red Kuri Squash
Ingredients
6 cloves garlic
2 tablespoons minced ginger
2 teaspoons olive oil
1 teaspoon each curry powder and chili powder
1/2 teaspoon each turmeric and cayenne pepper
5–6 cups peeled, chopped Red Kuri Squash
1 15-ounce can thick coconut milk
3 tablespoons red curry paste
3 tablespoons creamy peanut butter
1/2 tablespoon honey
2 15-ounce cans fire roasted diced tomatoes
cilantro for topping
Instructions
Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger. Saute for 2-3 minutes, until soft and fragrant.
Sprinkle the dry seasonings (curry, chili, turmeric, cayenne) over the squash and toss to combine. Pour the coconut milk into the skillet and whisk the curry, peanut butter, and honey into the coconut milk until smooth. Add the seasoned squash and tomatoes. Cover and simmer for 10-15 minutes or until squash is tender but not mushy. Remove from heat and let stand for 10 minutes (the sauce will thicken).
Coconut Poached Rockfish with Bok Choy
Ingredients
16 ounces Wild Oregon Rockfish
1 tablespoons neutral oil, such as canola
1 shallot, thinly sliced
2 cloves garlic, peeled and thinly sliced
1 inch knob of fresh ginger, peeled and thinly sliced
1 Thai bird chili, peeled and sliced into very thin rounds (optional)
1 13-ounce cans coconut milk
1/2 tablespoon light brown sugar
7 ounces baby bok choy, chopped into large pieces
1/4 cup roughly-chopped cilantro
2 scallions, green and light green parts, sliced thin
1 limes, half for juice and half for wedges to serve
kosher salt, to taste
Instructions
Season the fish with a generous sprinkle of kosher salt. Set aside.
Heat a skillet over medium heat with the oil. Add the shallot, garlic, ginger, and chili pepper (if using). Cook, stirring, until the shallot is translucent, about 2 minutes.
Whisk in the coconut milk, juice of 1/2 lime, fish sauce, brown sugar, and a generous pinch of salt. Bring to a simmer and add the fish. Turn the heat to low and cover. Poach the fish at a low simmer for 6 to 8 minutes, until the fish is cooked. Do not boil or the fish will be tough.
PRO TIP: You will know the fish is cooked when it has turned very white and flaky.
Remove the fish with a slotted spoon or spatula and divide it into the bowls.
Add the bok choy to the coconut milk liquid and raise the heat to medium-low. Cook until just tender but not mushy, about 1 to 2 minutes. Taste the broth for seasoning.
Divide the bok choy and broth among the bowls. Top with scallions, cilantro, and a lime wedge. Serve hot.
Quinoa Salad with Broccoli, Cilantro and Lime
Ingredients
2 1/2 cups cooked quinoa
1 1/2 cups steamed broccoli florets, steamed for 4 to 5 minutes then separated into smaller florets
1/2 cup chopped cilantro
1 to 2 tablespoons toasted pumpkin seeds
1 ounce crumbled feta cheese (1/4 cup)
Freshly ground pepper
3 tablespoons fresh lime juice
Salt to taste
1 garlic clove, minced
6 tablespoons extra-virgin olive oil
Instructions
In a large bowl, combine quinoa, broccoli, cilantro, pumpkin seeds, , feta and freshly ground pepper. Toss together.
In a small bowl or measuring cup whisk together lime juice, salt, and garlic. Add olive oil and whisk until amalgamated. Add to salad and toss together well. Taste and adjust seasoning.
Sheet Pan Italian Sausage and Peppers
Ingredients
1 lbs. sausage cut into 1/2-inch rounds
1 medium red bell pepper sliced into 1/4-inch strips
1 medium yellow bell pepper sliced into 1/4-inch strips
1 small yellow onion sliced into 1/4-inch strips
3 tablespoons olive oil
2 teaspoons red wine vinegar
2 garlic cloves minced (about 2 teaspoons)
½ teaspoon salt
Instructions
Preheat the oven to 400 degrees F. For easy clean up, line a large, rimmed baking sheet with parchment paper.
Arrange the cut sausage, bell peppers, and onions in the center of the pan.
Drizzle with the olive oil and red wine vinegar, then sprinkle with the garlic and salt. Toss to combine, then arrange in a single layer.
Bake for 25-35 minutes, until the peppers are as tender as you like, tossing once halfway through. Remove from the oven and serve hot.
Brussels Sprouts with Green Garlic
Ingredients
1 pound brussels sprouts
4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
8 shoots green garlic, white and light green parts minced
Salt and pepper to taste
1 tablespoon balsamic vinegar
Instructions
Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
Cranberry Orange Pork Tenderloin
Ingredients
1 lbs. pork tenderloin, patted dry
Sea salt and black pepper, to taste
2 teaspoons avocado or extra virgin olive oil
1/2 cup orange juice
1-1/2 teaspoons Dijon mustard
2 Tablespoon light brown sugar
4 Tablespoons fresh parsley leaves, finely chopped
1/2 cup dried cranberries
1 Tablespoon unsalted butter
Directions:
Butterfly pork tenderloin, place in a large bowl and drizzle with oil and season with salt and pepper to taste. Set aside.
Combine orange juice, mustard, brown sugar and rosemary. Set aside.
Heat a large 12” nonstick skillet over medium-high heat. Add pork tenderloin to hot skillet. Cook 5-6 minutes on first side or until well browned. Flip and cook on 2nd side 5 minutes more or until just cooked through. Remove tenderloin from pan and place on rimmed cutting board and lightly cover with foil to keep warm.
Add orange juice mixture to skillet. Add any accumulated meat juices from cutting board. Add cranberries and cook stirring until cranberries pop (8-10 minutes). Remove from heat and whisk in butter just until it melts.
Thinly slice meat and place on serving platter. Spoon cranberry orange sauce on top and garnish with additional fresh rosemary, if desired. Enjoy!