Plum Caprese Salad
Ingredients
1 lb ripe plums
8 oz burrata or fresh mozzarella
1 cup fresh basil leaves
Good extra virgin olive oil to taste
Kosher salt and freshly ground black pepper
Instructions
Slice the plums in half and remove the pits. Slice into rounds.
Scatter half of the basil leaves on a platter. Then arrange the plum rounds on top, leaving room in the center for the burrata. Sprinkle with remaining herbs.
Place the burrata in the center.
Generously drizzle with good olive oil and season generously with kosher salt and pepper.
Roasted Fingerlings with Spinach-Basil Pesto
Ingredients
1/4 cup olive oil plus 1 tbsp olive oil
2 cups packed spinach leaves
1 cups packed basil leaves
1 cloves garlic
1 tablespoons lemon juice
1/8 cup shredded Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1.5 lbs small thin-skinned fingerling potatoes, cut in half lengthwise
Instructions
Heat oven to 425°F. In ungreased 18x13-inch half-sheet pan, toss potatoes and 1 tablespoon oil until potatoes are well coated. Arrange potatoes in single layer in pan.
Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until potatoes are tender and golden.
Meanwhile, Place the olive oil, spinach, basil, garlic, garlic, lemon juice, parmesan cheese, salt, and pepper in a food processor or blender. Turn on the machine and blend for 30 seconds. Stop and scrape with a spatula and blend again until smooth. Taste and add more salt and pepper, if necessary.
Toss roasted potatoes with reserved pesto. Garnish with additional basil.
Roasted Red Potatoes
Ingredients
2 lbs small red potatoes, thinly sliced
1 tablespoon olive oil
2 garlic cloves, minced
2 tablespoons snipped fresh dill
1 1⁄4 teaspoons salt
1⁄4 teaspoon pepper
Instructions
Place the sliced potatoes in a 15 X 10 X 1-inch baking pan coated with nonstick cooking spray.
Drizzle with oil, sprinkle with garlic, dill, salt and pepper.
Bake, uncovered at 425 degrees for 30 to 35 minutes or until golden brown.
Roasted Halibut with Sun Gold Tomatoes and Dill
Ingredients
2 6oz portions halibut
1 tablespoons olive oil
salt and freshly ground black pepper to taste
1 cup halved cherry tomatoes
1 tablespoons chopped fresh dill
2-3 scallions
Instructions
Preheat the oven to 450 degrees.
Place the fish in a baking dish. Brush the olive oil over the surface of the fish. Sprinkle with salt and pepper to taste.
Scatter the tomatoes on top of the fish. Scatter the dill and scallions on top.
Roast the fish for 15-18 minutes, depending on thickness of the fish, or until just cooked through.
Shrimp Salad
Ingredients
1 pound raw shrimp, peeled and deveined
1 lemon, cut into four pieces
1⁄2 cup mayonnaise
1⁄4 cup celery, chopped
2 green onions, thinly sliced
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons fresh dill
salt and pepper to taste
Instructions
Fill a large bowl with ice water. Set aside. Then, fill a large pot with water. Bring to a boil over high heat.
Once the water is boiling, add the shrimp and the quartered lemon. Cook for 2 to 3 minutes or until the shrimp is pink. Drain the water immediately and drop the shrimp into the ice water bath. Discard the lemon quarters.
Let the shrimp cool. Then, dice it into bite-sized pieces.
Combine the shrimp, mayo, celery, onions, mustard, lemon juice, dill, salt, and pepper in a large bowl. Mix gently but thoroughly, ensuring everything is well mixed. Taste and adjust the ratio of lemon juice and mayo as needed. Add more seasonings if necessary.
Chill the bowl in the refrigerator for at least 30 minutes.
Serve as a dip or on crackers, lettuce wraps, or bread, and enjoy!
Chilled Cucumber Soup
Ingredients
2 cucumbers, peeled and chopped into small pieces
1 bunch scallions, chopped finely
2 T butter
3 cups chicken or vegetable broth
Juice of half a lemon
½ cup sour cream or plain yogurt
Salt and Pepper
1 teaspoon fresh dill
Instructions
1. Sauté scallions and cucumber in butter over low heat for ten minutes. Do not let the butter brown.
2. Bring broth to a boil and add vegetables. Cover and simmer fifteen minutes until cucumbers have softened
4. Puree soup in blender
5. Add lemon juice
6. Stir in sour cream or hoghurt, using a wire whisk
7. Check seasoning, adding salt and pepper, if necessary.
8. Chill soup for four hours
9. Garnish bowls with dill.
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.