Curry Spice Petrale Sole with Sauteed Kale
Ingredients
Curry Spiced Sole
2 6 oz. Petrale Sole fillets
2 tsp olive oil
1 tsp ground cumin
½ tsp turmeric
½ tsp ground coriander
½ tsp ground ginger
1/8 tsp sea salt
Garlic Sautéed Kale
1 Tbsp olive oil
3 large cloves garlic minced
1 head kale roughly chopped
Salt and pepper to taste
1 lemon
Instructions
Prepare the Sautéed Kale
Wash the kale well and remove the leaves from the stems. Save the stems for cooking or smoothies or discard them. Roughly chop the kale leaves.
Heat 1 tablespoon of oil in a large sauté pan over medium heat.
Add the garlic and sauté about 3 minutes until fragrant and slightly softened.
Add the kale leaves and stir constantly until all of the leaves are coated with oil and they begin to darken.
Reduce heat to medium-low, cover the pan and allow the kale to cook 3 to 5 minutes until softened. Careful not to over-cook the kale or else it will lose some of its nutrients.
Prepare the Sole Recipe
Place your oven on its high broil setting.
Lay the sole fillets on a foil-lined baking sheet and drizzle each fillet with a small amount of grapeseed or olive oil.
In a small bowl, stir together all of the spices. Sprinkle the spices evenly over the sole fillets (you will end up using all of the spice mix) and gently pat it into the fish.
Put the fish in the oven on the second to the highest rack and allow fish to cook 8 to 10 minutes (depending on the thickness of the fish), until the fish is cooked through.
Serve the sole on a bed of sautéed kale and drizzle fresh lemon juice over
From https://www.theroastedroot.net/
Zucchini Meatballs
Ingredients
1 large zucchini shredded
1 pound ground beef or pork
1 large egg
1 cup breadcrumbs regular or Italian breadcrumbs, can use panko bread crumbs which also makes the recipe gluten free.
1 tablespoon oregano
1 teaspoon salt
½ teaspoon pepper
1 tablespoon parsley
1 teaspoon onion powder
1 teaspoon garlic powder
Instructions
Preheat oven to 400 degrees.
Line a baking sheet with Shred zucchini finely either with a food processor or a cheese grater.
Using a clean kitchen towel or paper towels, remove all excess water from the zucchini. You want to remove as much liquid as possible for best results.
Add ground beef to a large bowl, and then add zucchini, egg, breadcrumbs, and all of the spices. Mix well until combined. For best results mix with hands briefly.
Roll meatballs into one inch balls and place on baking sheet.
Bake for 17-20 minutes or until meatballs are cooked all the way through.
Parsley and Garlic Stuffed Portobello Mushrooms
Ingredients
About 1/3 cup extra-virgin olive oil, divided
1/3 cup finely chopped cipollini onion
1/2 tsp minced garlic
1/3 cup matzo meal
1/4 cup finely chopped Italian parsley
1/8 cup dry white wine
Salt and freshly ground black pepper to taste
2 large portobello mushrooms
Instructions
Heat oven to 350 degrees. Line a large baking pan or rimmed cookie sheet with parchment paper.
In a nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the onions and cook, stirring frequently, until they are soft and translucent, about 5 minutes. Add the garlic and cook just until the garlic is aromatic, about 1 minute. Remove from heat and place the onions and garlic in a bowl. Stir in the matzo meal, parsley, wine, 1 tablespoons olive oil, 1/2 teaspoon salt and several grinds of pepper, or to taste.
Clean the mushrooms with a soft brush or a damp paper towel. Remove the stems with a paring knife. Use a spoon to scrape out the gills. Rub the mushrooms generously with olive oil , inside and out. Set the mushrooms on the baking pan.
With a spoon, fill the mushrooms with equal amounts of stuffing. Drizzle the remaining 4 tablespoons or so olive oil evenly over the filled mushrooms.
Bake for 30 minutes, or until golden brown. If desired, drizzle over a little more oil before serving. Serve warm.
Cabbage and Kielbasa with Mustard Vinaigrette
Ingredients
Mustard Vinaigrette
1/4 cup olive oil
2 Tbsp red wine vinegar
1.5 Tbsp stone ground or whole grain mustard
1/4 tsp garlic powder
1/4 tsp salt
Freshly Cracked Pepper
Kielbasa and Cabbage
1 Tbsp olive oil
12 oz. kielbasa
1 yellow onion
6 cups chopped cabbage
pinch salt and pepper
Instructions
Prepare the vinaigrette by adding the olive oil, vinegar, mustard, garlic powder, salt, and some freshly cracked pepper to a bowl or jar. Whisk or shake the jar until the ingredients are combined, then set the vinaigrette aside.
Slice the kielbasa into medallions or half-rounds and add them to a large skillet (12″ or larger) or a large, wide-bottomed pot, along with the olive oil. Sauté the sausage over medium heat until the pieces are well browned.
While the sausage is browning, finely dice the onion. Once the sausage has fully browned, add the onions and continue to sauté until the onions are soft and transparent.
While the onions are sautéing, chop the head of cabbage into 2-inch by 1/2-inch wide strips. Add the cabbage to the skillet or pot along with a pinch of salt and pepper. Continue to sauté until the cabbage is tender (check the thickest white pieces for tenderness). To help the cabbage soften, add a few tablespoons of water to create steam within the pot or skillet. Let the water evaporate as you sauté the cabbage.
Once tender, drizzle the mustard vinaigrette over the skillet, starting with just half of the prepared amount. Stir to coat the kielbasa and cabbage in the vinaigrette, taste, and add more if needed. Serve warm.
From www.budgetbytes.com
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.