Yellow Wax Beans with Bacon Vinaigrette
Ingredients
1 pound yellow wax beans, trimmed
3 tablespoons extra-virgin olive oil
2 ounces thickly sliced bacon, cut into lardons (1/2 cup)
1 tablespoons sherry vinegar
5 ounces chopped tomatoes
1 small spring onion, very finely chopped
2 garlic cloves, very finely chopped
Kosher salt
Freshly ground pepper
Instructions
Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold running water. Drain well and pat dry; transfer the beans to a large bowl.
In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot and garlic. Scrape the bacon vinaigrette over the beans, season with salt and pepper and toss to evenly coat. Serve warm.
Fresh Corn and Zucchini Sauté
Ingredients
¼ cup butter
½ small onion, finely diced
2 medium zucchinis, diced
3 ears corn, husks and silk removed
sea salt and freshly ground black pepper to taste
Instructions
Heat butter in a large skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in hot butter until translucent, about 5 minutes.
Cut kernels from ears of corn. Add kernels and zucchini to onion in the skillet; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and black pepper.
Swiss Chard and Strawberry Salad with Balsamic Vinaigrette Recipe
Ingredients:
1 bunch swiss chard
1 pint strawberries, sliced
2 red spring red onions, thinly sliced
1/2 cup almonds, pecans, or other nut or seed or choice
1/4 cup olive oil
1/4 cup balsamic vinegar
3/4 teaspoon salt
1/8 teaspoon black pepper (optional)
Instructions:
1. Wash and chop the swiss chard. Chop your the nuts small if not already small.
2. Mix the olive oil, balsamic vinegar, salt, and pepper in a container/jar/bottle.
4. Add your balsamic vinaigrette to your greens to lightly dress. You may not need all of the dressing.
5. Top with strawberries and nuts.
Adapted from https://pennilessparenting.com/
Crispy Steelhead with Salsa Verde
Ingredients
SALSA
1 pound tomatillos, husked and rinsed
3 cloves garlic, unpeeled
2 Anaheim chiles, seeded, deveined
1 small onion, quartered
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
STEELHEAD
1/2 Tbsp. extra-virgin olive oil
¼ tsp. cumin seeds
2 6-oz. skin-on steelhead fillets
Kosher salt
Dried oregano, preferably Mexican, cilantro leaves, avocado slices, and lime wedges (for serving)
Instructions
Preheat the oven to 350 degrees F.
Place the tomatillos, garlic, Anaheim chiles and onions on a baking sheet. Toss the vegetables with the oil, salt and pepper. Roast the vegetables until the tomatillos turn a dark-green color and the onions golden brown, about 30 minutes.
Let the vegetables cool slightly. Peel the garlic and transfer all the ingredients to a blender. Blend until smooth, about 1 minute. Add the lime juice and sprinkle with more salt and pepper.
Heat oil in a large skillet over medium-high. Sprinkle in cumin seeds. Season salmon with salt; arrange, skin side down, in skillet. Reduce heat to medium and cook, pressing down gently on fish, until skin is golden brown and crisp, 6–8 minutes. Turn over; cook until just cooked through, about 4 minutes.
Divide salmon among plates; spoon salsa over. Scatter some oregano and cilantro on top. Serve with avocado and lime wedges alongside.
Blistered Shishito Peppers & Cilantro Crema
Ingredients
8 oz shishito peppers
1 Tbsp extra-virgin olive oil, divided
½ lemon, quartered
Flake salt, to taste
1 cup cilantro crema
Cilantro Crema
½ cup mayo
½ cup crema or crème fraîche
½ lime, juiced
¼ cup cilantro, chopped
1 tsp Tajín seasoning
¼ tsp salt
Directions
In a medium bowl, toss the peppers with ½ tablespoon of the olive oil until well coated.
In a cast iron pan, heat the remaining ½ tablespoon of olive oil over medium-high heat. Roast the peppers and lemon quarters, turning occasionally, until the peppers are blistered and cooked throughout and the lemons have started to char, 5 to 7 minutes.
In a medium bowl, combine all the ingredients for the cilantro crema.
Transfer the lemons to a cutting board and the peppers to a small bowl. Squeeze the lemons over the peppers and sprinkle with flake salt to finish. Serve immediately with cilantro crema.
Adapted from https://www.gelsons.com/
Spicy Pork Bowls with Bok Choy & Broccoli
Marinade/Sauce
6 Tablespoons fermented chili paste (or chili garlic sauce)
4 Tablespoons honey or pure maple syrup
1 "2-inch piece of fresh ginger, grated
2 cloves of garlic, minced
6 Tablespoons soy sauce
4 1/2 teaspoons toasted sesame oil
Bowls
1 pound ground pork
1 pound baby bok choy
1 pound broccoli
1 Tablespoon avocado oil (or another high heat oil)
Steamed brown rice, finely chopped cilantro, thinly sliced scallions, thinly sliced radishes, and toasted sesame seeds for serving
Preparation
Combine all the ingredients for the marinade together in a mason jar. Secure the lid and give it a good shake. Taste for seasonings and adjust as needed.
In a large bowl add the pork and drizzle half of the marinade over it. Use your hands to mix it into the meat and then set it aside for 30 minutes (or up to 2 hours in the fridge) to marinate.
Meanwhile, cut the white stalks from the bok choy and slice into 1/2 inch pieces. Stack the greens together, roll them and then thinly slice them into ribbons. Keep the stalks and greens separeted.
Cut the broccoli into bite size pieces.
In a large cast iron skillet over medium-high heat add the pork. Cook, using a wooden spoon to break up the meat a bit, until it's cooked through and lightly browned. About 5-7 minutes. Remove the pork with a slotted spoon and wipe out the pan.
Add the broccoli and bok choy stems to the pan along with 1/2 cup of water. Cover the pan and cook until the broccoli is bright green and tender, about 4-5 minutes. Uncover the pan and cook on high until the water evaporates. About 2-3 minutes longer. Remove the veggies to a bowl and keep to the side.
Add the oil to the same pan and once hot add the bok choy leaves. Cook, tossing frequently until bright green and slightly wilted. About 2 minutes. Remove from the heat.
Divide rice between bowls and top with the pork and cooked veggies. Toss in finely chopped cilantro, scallions, radishes and sprinkle with toasted sesame seeds. Drizzle with the remainder of the sauce/marinade.
Adapted from https://dishingupthedirt.com/
Wild Petrale Sole with Peach Salsa
Ingredients:
2 ripe peaches, pitted and diced
¼ cup diced onion
¼ cup chopped fresh cilantro
Juice and zest of 1 lemon
1 small garlic clove, grated
½ jalapeño pepper, minced (adjust to your spice preference)
¼ teaspoon sea salt, plus more to taste
2 six oz Wild Petrale Sole fillets
Olive oil
salt and pepper to taste
Instructions:
Combine all the peaches, red onion, cilantro, lemon juice and zest, garlic, jalapeño and salt in a medium bowl. Stir well to combine. Season to taste with additional salt if needed.
Chill the salsa in the refrigerator for at least 30 minutes to allow the flavors to blend.
Pat the sole fillets dry with paper towels. Lightly season both sides of the fillets with salt and pepper.
Heat olive oil in a large non-stick skillet over medium-high heat. Carefully add the fillets to the hot pan. Sauté the fillets for a few minutes on each side until they are cooked through and flake easily.
Plate the cooked Petrale Sole fillets.Top generously with the fresh peach salsa. Serve immediately.
Grilled Sweet Onions
Ingredients
2 sweet onions
1 tablespoon olive oil
kosher salt
fresh ground pepper
Instructions
Hold the onion on a cutting board, with the root end facing sideways. About 3/4 of an inch in from the root, drive a wooden skewer through the center of the onion. Push the skewer all the way through, so that the flat end of the skewer is next to the onion and the pointy end is as far away from the onion as possible.
On one side of the skewer, slice the root end off of the onion. On the other side of the skewer, leaving about 3/4 inch of onion, slice the onion so that the skewer is going through the center of the slice.
Use a knife to cut the part of the skewer that is sticking out of the onion. Repeat until both onions have been sliced into even slices, about 3/4 inch thick. Trim the skewers so that there is not excess sticking out of the onion.
Brush the slices on both sides with olive oil, season with salt and pepper.
Heat the grill for 5-10 minutes.
Lower the burners to low and cook the onions on the low burner, flipping every 10 minutes until golden brown, about 25-40 minutes. Onions are done when golden and tender.
From https://www.foxandbriar.com
Oregon Bay Shrimp and Corn Salad
Ingredients
1 pound bay shrimp
2 cups cooked sweet corn kernels
⅔ cup fresh basil leaves
⅓ cup chopped red onion
½ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper (to taste)
Instructions
Thaw and drain the bay shrimp and transfer them to a large serving bowl. Add corn.
Place the basil, red onion, olive oil, lemon juice, mustard, and salt and pepper in a blender or a food processor and process until completely blended. Pour the dressing over the shrimp and corn and toss to combine. Serve.
Ricotta Stuffed Beefsteak Tomatoes
Ingredients
12 oz. ricotta cheese
3-4 Beefsteak tomatoes
2 tbs Fresh basil, chopped
1 tbs Garlic, minced
¼ c Italian bread crumbs
⅓ c Parmesan cheese
1 tbs Olive oil
1 tsp salt
½ tsp pepper
Directions
Preheat the oven to 400º Fahrenheit.
Slice the top off of 4 beefsteak tomatoes and scoop out the insides. Lightly sprinkle the inside of the tomatoes with salt and place them upside down on a paper towel to drain excess moisture.
In a medium bowl, mix together ricotta, ⅓ cup of grated Parmesan cheese, 2 tbs of chopped basil, 1 tbs of minced garlic, 1 tsp of salt, and ½ tsp of pepper until well combined.
Spoon the ricotta mixture into each tomato, filling them to the top.
Top with ¼ cup of Italian breadcrumbs and a drizzle of 1 tbs olive oil.
Place the stuffed tomatoes in a baking dish and bake for 20-25 minutes. Turn on broiler and broil on high until breadcrumbs are browned. Serve immediately.