Cheesy Spaghetti Squash with Spinach
Ingredients
1 spaghetti squash cut in half, seeds scooped out
2 tablespoons olive oil divided
salt and pepper to taste
2 cups baby spinach leaves
2 cloves garlic minced
½ cup heavy cream
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup parmesan grated
1 cup low moisture mozzarella cheese shredded
Instructions
Start by cutting the spaghetti squash in half lengthwise, then scoop out the seeds.
Place on a baking pan, drizzle the insides of the squash with 1 tablespoon of olive oil, and season with salt and pepper.
Place the squash cut side down, and roast at 400°F (205°C) for 45 minutes.
Once the spaghetti squash is cool enough to handle, with a fork scrape out the strands.
Heat 1 tablespoon of olive oil and sauté spinach leaves until they wilt along with minced garlic.
Add the cream, season with salt and pepper. Then stir in the parmesan cheese until it's melted.
Add the spaghetti squash strings to the sauce, then stir until just combined.
Return to the squashes, top with shredded mozzarella cheese, and broil for 2-3 minutes or until the cheese has melted. Serve warm.
From https://littlesunnykitchen.com/
Flank Steak with Shishito Peppers
Ingredients
1 lb flank steak, cut into thin strips
1 ½ cups shishito peppers, cut into 1-inch pieces
3 cloves garlic, minced
1 teaspoon minced ginger
2 tablespoons soy sauce
2 tablespoons oyster sauce
½ tablespoon Chinese cooking wine
½ teaspoon sesame oil
¼ teaspoon Chinese five-spice
1 tablespoon cornstarch
Instructions
Make the sauce by combining the soy sauce, oyster sauce, Chinese cooking wine, sesame oil, Chinese five-spice, and cornstarch in a small bowl.
In a hot wok over high heat, place in 1 tablespoon of vegetable oil, and the strips of flank steak. Cook until browned on the sides for about 2-3 minutes, stirring periodically.
Once browned, toss in the shishito peppers and cook for one minute.
Toss in the garlic and ginger, and stir around until incorporated.
Pour in the sauce and toss until evenly coated and thickened.
Serve with a hot bowl of rice or noodles, enjoy!
From https://sowthetable.com/
Persimmon Salad with Spiced Vinaigrette
Ingredients
For the Salad
1 small red onion thinly sliced
1/3 cup pepitas
5 ounces spring mix
1 pound Fuyu persimmons, peeled and sliced into 1/2-inch wedges
For the Spiced Vinaigrette
2 tablespoons apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons olive oil
Instructions
Pickle the onions. In a small bowl, add the sliced shallot and apple cider vinegar and toss to coat. Let the shallot soak in the vinegar for 10 to 15 minutes while prepping the salad ingredients.
Toast the pepitas. Toast pepitas in a dry skillet over medium heat, stirring constantly with a wooden spoon, until lightly browned and fragrant, 3 to 4 minutes. Transfer them to a bowl or plate and set aside to cool.
Make the Spiced Vinaigrette. Remove the onion from the bowl of vinegar and save them. You will add them to the salad later. To the bowl with the vinegar, add the honey, Dijon mustard, cumin, cinnamon, salt, and black pepper, and whisk to combine. Whisk in the olive oil until the dressing is thick and emulsified.
Assemble the salad. In a large bowl, add the mixed greens, persimmons and pumpkin seeds. Drizzle in the dressing and toss with salad tongs to coat.
Finish and serve. Transfer to a serving bowl or platter. Distribute the pickled onions over the salad and sprinkle with more salt and freshly ground black pepper to taste. Serve immediately.
Red Potato Chips with Garlic & Rosemary
Ingredients
2 lbs. Raspberry Potatoes
4 cups canola oil
4 – 5 garlic cloves, thinly sliced
Sea salt to taste
2 – 3 Tbsp. chopped fresh rosemary
Instructions
Using a mandoline or a very sharp knife, thinly slice potatoes in uniform slices.
Immerse slices in cold water and drain.
Using paper towels, pat the potatoes completely dry.
Set aside.
In a heavy-bottomed pan, add garlic to the oil.
Heat to approximately 365 degrees.
Remove garlic before frying potatoes.
In small batches, add the potatoes and cook for about 2 minutes, until golden.
Remove from oil and drain on paper towels.
Place in a bowl and sprinkle with sea salt and chopped rosemary.
Roasted Rainbow Carrots with Honey Glaze
Ingredients
1 bunch rainbow carrots peeled and tops cut to 1″
2 tablespoons butter melted, we use Salted
2 tablespoons honey
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
salt and pepper
Instructions
Preheat oven to 375.
Grease a baking pan and place carrots in a single layer on the baking sheet. Set aside.
In a small bowl, add melted butter and honey. Mix well. Drizzle honey over carrots. Sprinkle with garlic powder, thyme, salt and pepper. Cover green tops loosely with foil to prevent them from burning.
Bake for 25 minutes, flipping carrots over halfway through.
Poached Black Cod with Butter Beans and Brussels Sprouts
Ingredients
1 tbsp lemon zest
2 cloves garlic
2 6-oz black cod fillets
2 tbsp olive oil
1/4 diced red onion
15 Brussels sprouts, quartered and cored
2 cups chicken or vegetable broth
1 (15 oz) can butter beans
Directions
In a small bowl, make a gremolata by stirring together lemon zest and garlic.
Pat the fillets dry and season with salt and pepper and half of the gremolata.
Heat olive oil in a large skillet over medium-high heat. Add onion and saute for 1 minute. Add the Brussels sprouts, season with salt and pepper, and sautee until brussels sprouts turn bright green, about 2 minutes. Add the broth and bring to a simmer. Carefully ladle fillets into broth. Cover the skillet and cook until fish is cooked through and the sprouts are tender, about 10 minutes.
While fish poaches, heat beans in a microwave-safe bowl for about 1 minute. Lightly mash beans with the back of a fork and divide between deep plates or bowls. Serve fish over beans in a deep plate or bowl, and ladle in broth. Garnish with gremolata and season with salt and pepper. Serve immediately.
Adapted from https://www.dietassassinista.com/
Glazed Pork Tenderloin with Pear and Rosemary
Ingredients
1 pork tenderloin, about 1 lb., trimmed of excess fat
Salt and freshly ground pepper, to taste
1 Tbs. extra-virgin olive oil
1 red onion, cut into 1/8-inch wedges
4 pears, cored and each cut into 8 wedges
2 Tbs. honey
1 Tbs. balsamic vinegar
3 fresh rosemary sprigs
Instructions
Preheat an oven to 400°F.
Season the pork tenderloin well with salt and pepper. In an ovenproof sauté pan over medium-high heat, warm the olive oil until shimmering. Sear the pork, turning occasionally, until well browned, 6 to 8 minutes total. Transfer to a plate.
Add the onion and pears to the pan and sauté for 1 minute. Return the pork to the pan and drizzle with the honey and vinegar. Scatter the thyme leaves in the pan. Transfer to the oven and roast until the juices run clear when the pork is pierced with a knife, 15 to 20 minutes.
Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut into slices 1/2 inch thick. Divide the pork, pears and onion wedges among 4 individual plates, drizzle with the glaze from the pan and serve immediately.
Seared Bay Scallops with Creamy Polenta
Ingredients
1 cup cornmeal, medium grind
3 tablespoons butter
4 cups chicken stock or water
1 teaspoon kosher salt
1/3 cup grated parmesan cheese
1 pound bay scallops
2 tablespoons high-heat oil for frying (such as canola or grapeseed oil)
Salt and freshly ground black pepper
3 garlic cloves, crushed
1/4 cup butter
Step 1: Cook the Polenta
Begin by boiling broth or water with a pinch of salt in a medium-sized pot. Once boiling, slowly add the cornmeal, whisking constantly to prevent any lumps from forming.
Reduce the heat to low and continue to stir with the whisk until the mixture just starts to thicken, then cover the pot with a lid. Allow the polenta to cook for 20 minutes, stirring occasionally to maintain a smooth consistency.
Once cooked, turn off the heat and stir in Parmesan cheese and butter until well combined.
Pour the creamy polenta into serving plates, ready to be topped.
Step 2: Sear the Scallops
While the polenta is cooking, heat a little oil in a nonstick skillet over medium-high heat.
Pat the scallops as dry as possible to ensure a good sear, then season them with salt and pepper.
Add the scallops to the hot pan and sear them for 2-3 minutes on one side.
Flip them over and sear for an additional 30 seconds to a minute on the other side.
Once perfectly seared, place the scallops directly onto the prepared polenta on the serving plates.
Step 3: Make the Garlic Butter Sauce
In a clean skillet, place smashed garlic cloves and butter over medium heat.
Stir the mixture and watch closely as the garlic begins to sizzle and the butter turns golden and foamy.
Remove the skillet from the heat, discard the garlic, and drizzle the aromatic butter sauce over the scallops and polenta, adding a rich finishing touch.
From https://mollyshomeguide.com/
Roasted Beet Honey and Warm Honey Salad
Ingredients
2 Ruby Red grapefruits
3 medium gold beets
2 tablespoons extra-virgin olive oil
Kosher salt
Pepper
2 tablespoons honey
1 (1-inch) rosemary sprig
Flaky sea salt, for garnish
Directions
Using a sharp knife, cut the skin and bitter white pith from grapefruits. Working over a medium bowl, cut in between the membranes to release sections, and cut sections in half. Squeeze juice from membranes into bowl.
Preheat oven to 375°. On a large sheet of heavy-duty aluminum foil, rub beets with olive oil and season with salt. Wrap beets in aluminum foil and place on a baking sheet. Roast until tender, about 50 minutes. Unwrap beets and let cool slightly, then rub skins off with paper towels. Cut beets into 1/4-inch wedges. Add to bowl with grapefruit. Season with salt and pepper and toss well. Transfer to platter.
In a small saucepan, warm honey and rosemary sprig over moderately low heat. Remove sprig, and drizzle rosemary honey over salad. Garnish with flaky sea salt.
From https://www.foodandwine.com/
Miso Roasted Kuri Squash
Ingredients
Non-stick cooking spray
1 red Kuri Squash
3 tablespoons white miso paste
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 teaspoon maple syrup
1 tablespoon vegetable oil
Pinch of red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 scallion, sliced thinly
1 tablespoon white and black sesame seeds
Instructions
Preheat the oven to 400 degrees F. Grease a sheet pan with non-stick cooking spray.
To cut the squash, trim off the ends. Then halve the squash lengthwise and scoop out the seeds. Slice the squash halves in half. Then halve the quarters and halve those slices again. You should end up with 16 wedges.
In a large bowl, whisk together the miso paste, sesame oil, rice vinegar, maple syrup, vegetable oil, red pepper flakes, salt and pepper. Add the squash to the bowl. Use your hands to toss the squash around in the marinade, so it is well coated.
Place the squash wedges on the sheet pan. They should be in a single layer without overlapping or touching.
Roast for 20 minutes. Flip the squash to the other side and continue roasting for 15-20 minutes until browned at the edges and tender in the middle.
Arrange the squash on a serving dish. Sprinkle with scallions and sesame seeds.
From https://www.lastingredient.com/