Ahi Tuna with Wasabi Mayo and Roasted Asparagus
Ingredients
16oz Ahi Tuna Steak
12oz Asparagus
2 tsp Extra Virgin Olive Oil
2 tbsp Light Mayonnaise
1/2 tsp Wasabi Paste
2 tsp Lemon Juice
Salt (pinch)
Black Pepper (pinch)
Instructions
Preheat your oven to 425°F.
Trim the asparagus and place it on a baking tray. Drizzle with extra virgin olive oil, season with a pinch of salt and pepper, and roast for about 10-12 minutes until tender and slightly charred.
While the asparagus roasts, pat the Ahi tuna steak dry with paper towels. Season both sides lightly with salt and pepper.
Heat a non-stick skillet over medium-high heat. Sear the tuna steak for about 1.5 to 2 minutes per side for a rare to medium-rare finish, ensuring a nice crust while keeping the center slightly pink.
In a small bowl, combine light mayonnaise, wasabi paste, and lemon juice. Mix until smooth to form the creamy wasabi mayo.
Plate the seared tuna alongside the roasted asparagus and drizzle or serve the wasabi mayo on the side for dipping.
From https://www.solin.stream
Roasted Kalettes
Ingredients
12oz kalettes rinsed and ends trimmed
3 Tablespoons Extra Virgin Olive Oil
3 cloves Garlic minced
½ teaspoon Pepper
¼ teaspoon Salt
Instructions
Preheat oven to 400°F
In a large mixing bowl, toss the kalettes with the extra virgin olive oil, salt, and pepper. Massage the kalettes with the oil (this helps release flavour and makes the leaves crispier!)
Transfer the kalettes onto a large oven-safe pan. Cast iron is the best to use for this recipe. If you do not have a cast iron pan, use a regular fry pan for the stove top portion of cooking and transfer kalettes to a sheet pan for the baking portion.
Spread kalettes out into a single layer in the pan and cook over medium heat for 5 minutes. Use a spoon to toss the kalettes a few times during this cooking time.
Add the freshly minced garlic to the pan and toss kalettes to coat.
Transfer to the oven and bake for 10 minutes, flip the kalettes after 5 minutes to ensure the whole vegetable gets crispy.
Place on a serving dish and serve immediately.
From whippeditup.com
Broccoli Cilantro Pesto Pasta
Ingredients
4 cups broccoli florets
1 pound pasta, such as penne or rigatoni
2 cups cilantro leaves
2 cloves garlic cloves, smashed
1/4 cup pine nuts, plus more for serving
1 cup extra-virgin olive oil
1/2 teaspoon sea salt
1 cup freshly grated Parmesan, plus more for serving
1 Crushed red pepper flakes, for serving, optional
Instructions
Bring a large pot of salted water to a boil over high heat.
Add 4 cups broccoli florets to the water and cook until tender, about 4 minutes. Using a slotted spoon, transfer the broccoli to a blender or 6 cup food processor.
Return the water to a boil. Add 1 pound pasta, such as penne or rigatoni, and cook until al dente according to the package instructions. Reserve 1 1/4 cup pasta water.
Meanwhile, add 2 cups cilantro leaves, 2 garlic cloves, smashed, 1/4 cup pine nuts, plus more for serving, 1 cup extra-virgin olive oil, 1/2 teaspoon sea salt, and 1 cup freshly grated Parmesan, plus more for serving, to the blender or food processor with the broccoli and blend until smooth. Slowly pour in the reserved pasta water a little at a time until a sauce consistency forms, about 1 cup.
Drain the noodles. Transfer the sauce back to the pot. Add the pasta to the sauce and toss to coat.
Top with Parmesan, pine nuts, and crushed red pepper flakes, for serving, if desired.
Garlicky Collard Greens
Ingredients
2 tablespoons extra-virgin olive oil
6 garlic cloves, thinly sliced
¼ teaspoon crushed red-pepper flakes
2 heads collard greens (about 1 pound each), tough stems and ribs removed, leaves coarsely chopped
Coarse salt
½ cup water
Directions
Heat oil in a large saute pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red-pepper flakes, and cook until fragrant, about 30 seconds. Stir in collard greens and 1 teaspoon salt.
Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.
From www.marthastewart.com
Pork Chops with Miso Sweet Potatoes
Ingredients
2 bone in pork chops
1 tsp Cajun seasoning
1/2 tsp kosher salt
1 tsp olive oil
2 sweet potatoes, about 2 cups
1/2 tbsp white miso paste
1 tsp kosher salt
1/8 cup milk
1/4 tsp black pepper
1 tbsp butter
Instructions
Preheat your grill to 400 degrees or a grill pan over medium-high heat.
Rub both sides of your pork chops with olive oil and season both sides with the Cajun seasoning and salt.
Cook the first side of your pork chops for 4-5 minutes, or until they easily release from the grill. Flip them and cook the second side for another 4-5 minutes or until they've reached your desired doneness. Let your pork chops rest for 10 minutes before serving.
Use a fork to poke holes in your sweet potatoes and microwave them until they're tender. Remove the skin and add the flesh to a bowl. Add miso, salt, milk, pepper and butter. Mix until they're smooth.
Serve pork chops on top of sweet potatoes.
Adapted from https://thesaltycooker.com
Roasted Brussels Sprouts with Mandarins
Ingredients
2 cups Brussels sprouts ends trimmed
2 tablespoons olive oil
salt to taste
3 mandarin oranges peeled and segmented
½ cup dried cranberries
1 cup walnuts
1 cup balsamic vinegar
¼ cup honey or brown sugar
Instructions
Preheat oven to 375 F. Line the baking sheet with parchment paper.
Trim ends of Brussels sprouts and slice Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
Place Brussels sprouts onto a parchment paper-lined baking sheet, cut side down, and roast in the oven at 375 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
Combine 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar in a medium pan and cook it down, regularly stirring. The mixture should reduce by about half. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
In a large bowl, toss together mandarine oranges, dried cranberries, walnuts, and roasted Brussels sprouts.
Drizzle with the balsamic glaze.
Cabbage and Sausage Skillet
Ingredients
2½ tablespoon olive or avocado oil
4 Applewood Smoked Sausages, sliced into circles 1/4 inch thick
1 tablespoon garlic, minced
1 head of savoy cabbage, shredded
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes, optional, omit if you wan to keep this mild
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add sliced sausage. Sautè, flipping sausage frequently, for 1 to 2 minutes or until sausage slices have some browning. Remove from pan and set aside.
Add remaining 1 1/2 tablespoons of oil to skillet with the garlic. Sauté for 1 minute or until garlic starts to get that golden color.
Add shredded cabbage, salt, pepper, and crushed red pepper flakes (optional). Stir. Let cook, stirring occasionally, until cabbage is close to tender, about 10 minutes.
Add sausage back to pan and stir until combined with cabbage. Cook for another 3 to 5 minutes until sausage is warmed and cabbage is tender. Taste and add more salt if desired.
Adapted from https://thewholecook.com
Radicchio and Blood Orange Salad
Ingredients
One medium head of radicchio
1 blood orange
2 tbsp minced red onion
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
salt, pepper
Instructions
Mince the onion and place it in a small bowl. Cover with the vinegar, 1/2 tsp of salt and stir well. Let sit at least 10 minutes
Using a knife, slice the radicchio into 1/2 inch ribbons and let soak in water five minutes. Spin and drain very well then place in a bowl.
Using a very sharp knife, slice away the skin and the white pith from the orange. Cut it into slices, and then into chunk. Tip all the pieces, and any juices, on top of the cut radicchio.
When ready to eat at the scallions with the vinegar, and enough oil to taste. Toss and adjust for seasoning.
Adapted from https://www.elizabethminchilli.com
Bay Scallops in Thyme and Mushroom Sauce
Ingredients
1 tablespoon extra virgin olive oil
1 pound bay scallops
1 cup dry white wine or white cooking wine
1/2 cup chicken broth
1/4 teaspoon Kosher salt
3 tablespoons unsalted butter, divided
1/2 pound sliced oyster mushrooms
1 small red onion, minced
2 tablespoons all-purpose flour
1 teaspoon fresh thyme, minced
1/2 cup heavy cream
Instructions
Lay 1 or 2 paper towels over a baking pan or plate. Place scallops on top and with additional paper towels, lightly pat dry the top and sides of the scallops.
In a stainless steel saucepan, heat oil over medium-high heat, about 1 to 2 minutes. Gently add scallops. Cook on one side for 2 to 3 minutes. Gently flip and cook for another 2 to 3 minutes. Once ready, remove scallops onto a plate; set aside.
Using the same oil in the saucepan, mix in wine, broth and salt. Set aside and cover to keep warm.
In a large saucepan over medium-high heat, melt 1 tablespoon butter. Add mushrooms and onion. Cover and cook until mushrooms have released their juice; stir occasionally, about 5 minutes. Uncover and continue cooking mushrooms for another 4 minutes.
Add remaining 2 tablespoons of butter and once melted, mix in flour and thyme. Continue to cook, stirring occasionally until no dry flour remains and thyme should be fragrant, about 1 minute.
Mix in reserved wine-broth mixture; bring to a simmer and cook until sauce has thickened, about 2 minutes. Stir in heavy cream and return sauce to a simmer; cook until thickened, about 2 to 4 minutes longer. Sauce should coat the back of a spoon. Remove from heat, stir in scallops and season with salt and pepper to taste.
Adapted from https://www.urbanbakes.com
Petrale Sole with Crispy Ginger and Bok Choy
Ingredients
1 tbsp neutral cooking oil
3 baby bok choy, quartered lengthwise
3 scallions thinly sliced
2” piece of ginger, peeled and thinly sliced
2 cloves garlic, minced
2 tbsp light soy sauce
¼ tsp sugar
½ tsp corn starch
3 tbsp water or low-sodium chicken broth
12 oz petrale sole fillets
½ tsp salt
½ tsp black pepper
1 tsp sesame oil
Instructions
Preheat the oven to 375° F. Heat the oil in a large pan over medium heat. Reserve 2 tablespoons of scallions for garnish, then stir-fry the bok choy, remaining scallions, ginger and garlic for 5 minutes. Remove from heat.
While the bok choy and aromatics are cooking, stir the soy sauce, salt, sugar, corn starch, and water or broth together until the corn starch is dissolved.
Season the petrale sole fillets on both sides with salt and pepper, then lay the fillets over the cooked bok choy and aromatics. Drizzle on the sesame oil and then pour the soy sauce mixture over the top.
Slide the pan into the oven and cook for 15 minutes, or until the tip of a butter knife can easily flake the fish. Top with the scallion and cilantro garnish and serve with steamed rice.
From https://www.oregontrawl.org