Romaine Salad with Orange & Radish
Ingredients
1 head romaine lettuce, washed and torn into bite-size pieces
3 large navel oranges, divided
1 bunch radishes
5 tablespoons extra-virgin olive oil
1 ½ tablespoons red-wine vinegar
¼ teaspoon salt
¼ teaspoon ground pepper
Directions
Place romaine in a large salad bowl.
Suprême 2 oranges: Cut a thin slice off the top and bottom of the fruit with a large sharp knife. Place on a cutting board. Remove the peel and white pith below, following the curve of the fruit as you go. Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes.
Add the orange segments to the salad bowl.
Wash radishes; set aside 3 or 4 larger radishes. Slice the remaining radishes into rounds and add to the salad bowl.
Cut the remaining orange in half and squeeze its juice into a small bowl. Add oil, vinegar, salt and pepper; whisk until combined.
Grate the reserved radishes over the salad. Top with the dressing and toss to coat well.
From https://www.eatingwell.com/
Whole Rainbow Trout with Soy-Citrus
Ingredients
2 whole rainbow trout, gutted
2 tablespoons olive oil, divided
½ teaspoon salt
½ teaspoon ground black pepper
1 to 2 lemons, sliced
½ red onion, sliced
2 to 3 garlic cloves, thinly sliced
3 tbsp fresh parsley, divided
4 tablespoons butter
3 tablespoons soy sauce
2 teaspoons grated fresh ginger
⅓ cup orange juice
⅓ cup fresh lemon juice
2 tablespoons fresh chopped parsley
Instructions
Heat oven to 425°
Coat the inside and outside of the trout with olive oil then salt and pepper. Stuff the fish with lemon slices, onion, garlic, and 1 tbsp parsley.
Heat 2 tablespoons of olive oil in an oven-proof skillet over medium-high heat. Place the fish in the skillet and press down firmly so the skin gets a good sear.
Add the butter and soy sauce to the skillet and let the butter melt (it will foam and sizzle). Tilt the pan and spoon the butter mixture over the fish. Cook for 1 minute then remove the skillet from the heat (don’t flip the fish).
Transfer the skillet to the oven and cook for 12 to 18 minutes.
Remove the trout from the oven and transfer it to a platter. Leave the juices in the skillet and place the skillet on the stove over medium heat.
Add the ginger and garlic to the skillet and saute for just a few seconds. Add the orange juice and lemon juice, then simmer for about 2 minutes to reduce the sauce. Stir in the remaining chopped parsley.
Garnish the trout with lemon wedges and serve with the pan sauce.
From https://savorthebest.com/
Hanger Steak with Wild Mushrooms
Ingredients
2 7 oz hanger steaks
1/2 pound wild mushrooms
2 shallots (sliced thin)
1/4 cup red wine
1 tbsp worcestershire sauce
2 tablespoons olive oil
1 tablespoon Herbs de Provence
salt and pepper (to taste)
1 teaspoon fresh parsely (optional*)
INSTRUCTIONS
Let your steaks sit out and come to room temp. This is the first step to making sure your sirloins are tender.
Heat up a hot cast iron skillet on high heat and drizzle olive oil in pan. With a paper towel, pat dry both sides of the steaks and season with salt, pepper, and herbs de provence.
Add your steaks in to the hot skillet for 3 minutes on one side, lower the temp to medium high, and flip steaks over to cook for an additional 5 minutes.
Add in your mushrooms and shallots, red wine and worcestershire sauce, season with more salt and pepper if desired. Cover the pan, turn off heat, and let stand for additional 3-4 minutes until the shallots and mushrooms soften slightly.
Serve immediately.
Roasted Beet and Grapefruit Salad
Ingredients
3 medium beets
1 medium grapefruit
2 ounces alfalfa sprouts, trimmed
Salad dressing:
1/3 cup extra-virgin olive oil
1 medium shallot, minced
3 pinches salt
10 grinds black pepper
1/4 cup red wine vinegar
4 cups spinach leaves
Instructions
Preheat oven to 325 degrees F.
Wrap the beets individually in aluminum foil. Roast about 1 hour and 15 minutes or until fork tender. Remove beets from oven, unwrap and let cool 5 minutes before peeling. Slice the beets into eighths.
Remove the peel of the grapefruit with a sharp knife, cutting all the way down to the grapefruit flesh. Then cut the individual grapefruit segments out from their skin. Place the grapefruit segments in a bowl. Take the inner grapefruit remains and squeeze whatever juice you can out of it over the top of the grapefruit segments in the bowl.
Make the dressing by mixing together all the dressing ingredients along with all the juice that you can strain from the bowl of grapefruit.
Assemble the salad: Make a little heap of spinach in the middle of the plate. Scatter the cut beets around the plate. Pinch off pieces of the grapefruit segments and scatter them around the plate. Drizzle generously with dressing, top with a couple more grinds black pepper and serve.
From https://www.foodnetwork.com/
Roasted Sweet Potatoes with Tahini
Ingredients
2 large sweet potatoes, peeled and diced into 1-inch cubes
3 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste
1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons maple syrup
1-2 tablespoons water (to thin the tahini)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
In a large bowl, combine the diced sweet potatoes, olive oil, smoked paprika, garlic powder, salt, and pepper. Toss until the sweet potatoes are evenly coated.
Spread the sweet potatoes out on the prepared baking sheet in a single layer.
Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and golden brown, tossing halfway through for even cooking.
While the sweet potatoes are roasting, prepare the tahini drizzle. In a small mixing bowl, whisk together the tahini, lemon juice, maple syrup, and water until smooth and creamy. Adjust the consistency by adding more water if necessary.
Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
Drizzle the creamy tahini over the roasted sweet potatoes.
From https://greenmealmap.com/
Rapini and Italian Sausage Pasta
Ingredients
1 large bunch rapini, rinsed and stems trimmed
12 ounces small shaped pasta, such as orecchiette or cavatelli
2 tablespoons olive oil
1 pound Italian sausage
4 large garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes (or more to taste)
½ cup dry white wine
freshly ground black pepper
½ cup freshly grated Parmesan or pecorino cheese, plus more for serving
Instructions
Roughly chop the rapini and bring a large pot of salted water to a boil. Once boiling, add the rapini and boil until bright green, about 2 minutes. Leaving all the water in the pot, use a spider skimmer or sieve to lift the rapini out of the pot and place it in a colander to drain. Set aside.
Bring the same pot of water back to a boil (the water will be green from the rapini and that's OK). Add the pasta and cook until very al dente, about 1–2 minutes less than the package instructions. Before draining, reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until deeply browned and crumbled, about 5–7 minutes. Stir in the garlic and red pepper flakes and cook for 30 seconds, just until fragrant.
Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine cook until reduced by half, about 1 minute.
Stir in the blanched broccoli rabe along with 1 teaspoon salt and ½ teaspoon black pepper. Reduce the heat to medium-low and cook for about 3 minutes, until the rapini is very tender. If the pan looks dry, add a splash of pasta water.
Add the drained pasta to the skillet along with ½ cup of the reserved pasta water. Toss everything together and cook over low heat for 1–2 minutes, allowing the sauce to come together. If needed, add more pasta water, a little at a time, to keep the sauce loose. Tip: Pasta absorbs liquid quickly, so ensure there’s enough sauce pooling at the edges of the pan. You may need the full cup of pasta water.
Remove the skillet from heat and stir in the Parmesan. Taste and adjust seasoning with more salt or pepper, if needed. Divide the pasta among shallow bowls and top with extra Parmesan before serving.
From https://www.sandravalvassori.com/
Carrot Apple Salad
Ingredients
3 cups carrots grated
1 large apple
1 lemon juiced
2 tbsp chopped parsley
2-3 tbsp canola or olive oil
1-2 tsp agave syrup or maple syrup to taste
salt and pepper to taste
Instructions
Peel the carrots and grate them coarsely into a bowl.
Wash the apple and also grate it into the bowl.
Immediately drizzle with lemon juice so that the grated apples do not turn brown.
Add parsley, oil, agave syrup, a little salt and pepper as well and mix everything well.
Season to taste and add more seasoning if needed.
The carrot salad can be enjoyed immediately, but for even more flavor, let it sit covered in the refrigerator for 2-3 hours (or overnight) before serving.
Sturgeon Stew with Fennel and Tomatoes
Ingredients
12oz sturgeon fillet, cut into 1-inch pieces
2 tbsp olive oil (or any neutral oil)
1 large fennel bulb, thinly sliced (fronds reserved for garnish)
14 oz canned diced tomatoes
4 cups fish stock
1 tsp salt (adjust to taste)
1/2 tsp black pepper
1 tbsp lemon juice
Instructions
Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
Add sliced fennel and sauté until slightly softened, about 5 minutes, stirring occasionally to prevent burning.
Stir in tomatoes and cook until they begin to break down, about 3 minutes.
Pour in fish stock, bring to a boil, then reduce heat to a simmer. Let it cook uncovered for 10 minutes to meld flavors.
Season sturgeon pieces with salt and pepper, then gently add to the pot. Simmer for 5 minutes, or until fish is just cooked through.
Remove from heat, stir in lemon juice, and adjust seasoning if necessary.
Ladle into bowls, garnish with reserved fennel fronds, and serve immediately.
Pork Ribs with Cabbage and Potatoes
Ingredients
1lb pork spare ribs
1 medium head cabbage, quartered
1lb red potatoes, cut into 1 inch pieces
Seasonings: meat tenderizer, bay leaf, black pepper, garlic powder, paprika, and salt
Instructions
Season ribs: Sprinkle ribs generously with meat tenderizer, black pepper, Mrs. Dash, garlic powder, paprika, and a little salt. Add a bay leaf.
Start the pot: Place ribs in a large pot and cover with water. Bring to a boil, then reduce to a gentle medium simmer.
Add potatoes: Add potatoes on top; stir and cover. Cook 30–45 minutes until potatoes are fork-tender.
Add cabbage: Nestle cabbage wedges into the pot, cover, and cook another 10–15 minutes until soft and flavorful.
Serve: Ladle ribs, potatoes, and cabbage with broth into bowls.
Calamari Linguine
Ingredients
1 pound whole squid rings and tentacles
5 tablespoons butter, divided
12 oz linguine pasta
2 lemons (one sliced, one for juice)
1 cup chicken stock
1/4 cup freshly grated Parmesan cheese
1/2 cup fresh parsley, chopped
1/4 cup thinly sliced red onion (a mandolin works well)
1 cup reserved pasta water
Salt and pepper to taste
Instructions
In a large skillet, melt 3 tablespoons of butter over medium heat. Season the squid sides with salt and pepper. Add the squid to the skillet and sear for about 5 minutes, until slightly blistered. Remove from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Once the butter is foaming, add the sliced lemon. Cook until the lemon slices are charred on both sides, about 2 minutes. Remove the lemon slices and set aside.
To the skillet, add the chicken stock, juice from the second lemon, and the chopped parsley. Bring to a simmer and cook for a few minutes to combine the flavors while you cook the pasta.
In a separate large pot, bring salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
Using tongs, transfer the drained pasta directly into the skillet with the sauce. Stir in the Parmesan cheese and the sliced squid. Add the sliced red onion and stir. Gradually pour in some of the reserved pasta water to thin the sauce to your desired consistency, as the pasta will absorb some of the sauce.
Garnish with the charred lemon slices, extra parsley, and additional Parmesan. Serve immediately.