Roasted Delicata and Treviso Salad
Ingredients
1 large or 2 small delicata squash (about 1½ lb. total), halved lengthwise, seeded, cut into ¼" slices
¼ tsp. freshly ground black pepper
½ cup extra-virgin olive oil, divided
1½ tsp. kosher salt, divided
4 slices country bread, cut into 1" cubes (about 4 cups)
½ lb. Greek feta, cut into 1" cubes
¼ cup sherry or red wine vinegar
1 tsp. honey
1 tsp. thyme leaves
1 head of Treviso Radicchio, leaves separated, torn into large pieces
Instructions
Arrange a rack in top third of oven; preheat to 400°F. Toss squash, black pepper, 2 Tbsp. oil, and 1 tsp. salt on an 18x13" rimmed baking sheet and arrange in an even layer. Roast until squash is beginning to brown on one side, 10–15 minutes. Turn squash, then arrange bread and feta over. Roast until bread is lightly toasted and feta is soft and warmed through, 8–10 minutes.
Whisk vinegar, honey, thyme, and remaining 6 Tbsp. oil and ½ tsp. salt in a large bowl until well combined. Add radicchio and hot squash mixture and toss to combine.
Transfer to a platter and sprinkle with pepper.
Ingredients
4 cups arugula
8 fresh figs, quartered
¼ cup grated Parmesan cheese
2 tablespoons toasted pine nuts
2 tablespoons honey
2 tablespoons balsamic vinegar
Instructions
Toss arugula, figs, Parmesan cheese, and pine nuts together in a large bowl until well combined.
Drizzle honey and balsamic vinegar over salad before serving.
From Allrecipes
Rockfish with Cannellini Beans and Heirloom Tomatoes
Ingredients
New Bay Seasoning Blend
2 tbsp paprika
1 tbsp sea salt
1 tsp cumin
1 tsp coriander
1 tsp celery salt
1 tsp white pepper
1 tsp garlic powder
A pinch of black pepper
1 tsp onion powder
Sheet Pan Fish Dinner
12 oz Wild Oregon Rockfish
1 can of cannellini beans, drained
1 cup feta cheese, cubed
2 cups heirloom tomatoes, halved and sliced
1 bunch of fresh arugula
Juice of 1 lemon
Olive oil for drizzling
Sea salt and pepper to taste
Instructions
Preheat Oven: Preheat your oven to 425°F (220°C).
Prepare Tomatoes and Fish: Place the sliced heirloom tomatoes on a large baking sheet. Add the fish fillets next to the tomatoes.
Season: Drizzle olive oil over the fish and tomatoes. Sprinkle your custom New Bay seasoning blend on top.
Bake: Place the baking sheet in the preheated oven and bake for 20 minutes
Prepare Beans: While the fish and tomatoes are baking, add drained cannellini beans to a large bowl. Drizzle with olive oil, and season with New Bay seasoning and a tad of paprika. Toss to combine.
Broil: Once the fish is done, remove the baking sheet from the oven. Add the bean mixture and cubed feta cheese to the pan. Place the pan back in the oven under the broiler on high heat for 8 minutes or until the cheese is golden and the fish has a crust.
Prepare Arugula: In a bowl, toss fresh arugula with lemon juice, olive oil, sea salt, and pepper.
Serve: Place a portion of the baked fish, beans, tomatoes, and feta on each plate. Top with a generous serving of fresh arugula salad.
From Sanitas By Nikki
Pork Chops with Chanterelle Mushroom and Leek Cream Sauce
Ingredients
2 (1 & 1/2-inch-thick) bone-in pork chops
1/2 tsp kosher salt, plus more to taste
Freshly cracked black pepper
1 tbsp extra-virgin olive oil
3 tbsp salted butter
1/2 pounds chanterelle mushrooms, chopped
1 leek, thinly slices
2 garlic cloves, minced
1/2 cup dry white wine
1 tbsp fresh thyme, minced
1/2 cup heavy cream
1/2 tbsp Dijon mustard
Instructions
Remove the outer layer of white to light green leek part and slice thinly into rings. Rinse the leek greens very well under running water, leaf by leaf and chop finely.
Pat the pork chops dry with paper towels. Season all over with the salt and pepper.
Heat the olive oil in a large, heavy bottom skillet over high heat. Once the oil just begins smoking, working in batches, add the pork chops. Cook, undisturbed, for 3 minutes, then flip and continue cooking for another 3 minutes. Continue cooking this way, flipping the pork, until the internal temperature of the pork reads 160°F, 15 minutes total. Transfer the pork chops to a serving platter and cover with foil to keep warm. Repeat with remaining pork chops.
Reduce the heat to medium and add the butter to the pan. Once the butter melts, add the mushrooms and leeks and stir until softened and browned, about 5 minutes. Add the garlic and cook for 1 more minute. Stir in the wine and thyme, then bring to a simmer. Cook until the liquid is reduced by about half, 5 minutes. Stir in the heavy cream and mustard until combined, simmer until the sauce is thick enough to coat the back of a wooden spoon, about 4 more minutes. Taste and season with salt and pepper.
Return the pork to the skillet, spooning them with the sauce to coat. Squeeze fresh lemon juice over top and garnish with the chives or thyme. Divide among 2 plates.
Adapted from The Modern Proper
Fennel Salad With Apples and Fresh Corn
Ingredients
1 large fennel bulbs (thinly sliced, hearts removed)
1 apple, thinly sliced
1⁄4 cup red onion (thinly sliced lengthwise)
1 ear corn (fresh and cooked)
1⁄4 cup olive oil
1⁄2 lemon juice
1 tablespoon fennel leaves (chopped)
1⁄2 teaspoon sugar
salt
pepper
Instructions
Remove the tough outer leaves of the fennel, cut off the tops and bottoms throw them out. Cut bulb in half and cut out the cores, discard them.
Cut bulb in half lengthways, then slice as thinly as possible.
Keep skin on apple and cut them as thinly as possible.
Cut red onion as thinly as possible.
With a knife cut along the core of cooked corn in order to remove kernels.
Mix together ingredients for the vinaigrette and pour over salad.
Refrigerate for a few hours before serving.
Grilled Albacore Tuna Kabobs
Ingredients
12 oz. Oregon Albacore Tuna
1 green bell pepper
1 small sweet onion
1 yellow squash
2 lemons, cut into wedges
Marinade Ingredients
1/4 cup extra virgin olive oil
2 tablespoons onion, chopped
1/2 cup fresh basil, chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic
Instructions
Cut the tuna and vegetables into bite-sized pieces: Cut all the fish and veggies into similar-sized pieces; this helps everything lay flat when it is on the grill.
To make the marinade, purée the onion, basil, garlic, salt and pepper in a food processor. Drizzle in the olive oil while puréeing, continue to purée until smooth, about 1 to 2 minutes.
Marinate the fish and vegetables: Coat the fish and veggies in the marinade. Set in the fridge for at least an hour and up to overnight.
Thread the skewers: When skewering the fish and vegetables, pierce the fish against the grain, and select pieces of veggies that are close to the same size as your fish. This is important because if the pieces are different widths, some things will be charred and others undercooked.
Heat the grill to medium high and grill the kebabs for 4 to 5 minutes per side until lightly charred. Serve right away.
Ratatouille
Ingredients
1lb eggplant, cut into ⅓-inch cubes
Salt
6 tablespoons extra virgin olive oil, plus more for serving
2 medium yellow zucchini (about 1 lb), cut into ⅓-inch cubes
1 medium yellow onion, finely chopped
1 green pepper, cut into ¼-inch dice
5 large cloves garlic, chopped
1lb Roma tomatoes, cut into ⅓-inch cubes, with their juices
1 tablespoon tomato paste
¾ teaspoon sugar
¼ teaspoon crushed red pepper flakes (optional)
3 tablespoons chopped fresh basil
Instructions
Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with ¼ teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with ¼ teaspoon salt and transfer to a plate; set aside.
Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes.
Add the garlic and continue cooking for about 3 minutes more. Do not brown.
Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and ¾ teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes.
Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft.
Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through.
Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.
By Jennifer Segal
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.