Roasted Cauliflower Salad
Ingredients
1 small cauliflower
1 lemon, halved
3 tablespoons olive oil, divided
1/2 teaspoon curry powder or smoked paprika
1 medium bunch flat-leaf or lacinato kale (about 10 ounces total)
2 mini Persian cucumbers
2 green onions
1 clove garlic
1 to 2 tablespoons sherry or red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon honey
2 sprigs fresh mint
kosher salt
freshly ground black pepper
Instructions
Arrange a rack in the middle of the oven and heat the oven to 425°F.
Remove the leaves from 1 head cauliflower. Cut in half and cut out the core. Break the florets into large (2-inch) pieces with your hands or a paring knife; place on a rimmed baking sheet.
Drizzle 1 tablespoons of the olive oil and sprinkle 1/2 teaspoon curry powder or smoked paprika, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon black pepper over the cauliflower. Toss until evenly coated and spread into an even layer. Place the lemon halves on the baking sheet cut-side up.
Roast until the cauliflower is tender and browned in spots, about 30 minutes.
Pick the leaves from 1 medium bunch flat-leaf kale and discard the stalks. Tear or chop the leaves into bite-sized pieces. Quarter Persian cucumber lengthwise, then cut crosswise into 1/2-inch pieces. Finely dice green onion.
When the cauliflower is ready, prepare the following, adding each to a large bowl as you complete it: Carefully scrape the lemon flesh into a large bowl, discarding any seeds. Finely chop the lemon skin. Finely grate 1 garlic clove.
Add the remaining 2 tablespoons olive oil, 2 tablespoons water, 1 tablespoon sherry or red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, and 1/4 teaspoon kosher salt. Whisk to combine. Taste and season with black pepper and up to 1 tablespoon more vinegar as needed. Reserve 2 tablespoons for drizzling.
Add the kale, parsley, onion and cucumbers to the bowl of dressing, and toss to combine. Top with the cauliflower, then drizzle with the reserved dressing. Pick the leaves from 2 fresh mint sprigs and scatter over the salad, tearing if large.
Adapted from https://www.thekitchn.com
Honeydew with Mint and Ginger
Ingredients
1/4 cup sugar
1/2 cup water
1″ piece of ginger, cut into medallions
1 honeydew melon, cut into bite-sized pieces
2 tablespoons mint, chopped
Instructions
Combine the sugar, water and ginger in a small saucepan. Bring to a boil and stir until the sugar dissolves. Turn off heat and let the ginger steep in the hot syrup for 10 minutes. Remove the ginger and let the syrup cool.
Pour the cooled syrup over the honeydew and sprinkle the melon with mint.
From https://thefamilydinnerproject.org
Creamy Potato Bacon Soup
Ingredients
8 slices bacon chopped
½ onion diced
2 cloves garlic minced
2 ribs celery diced
3 cups reduced sodium chicken broth
16 ounces baking potatoes peeled and diced ½-inch, about 2 medium potatoes
¼ teaspoon dried thyme leaves
1 cup heavy whipping cream
1 tablespoon cornstarch
salt and pepper to taste
pinch cayenne pepper
shredded Parmesan cheese and sliced green onions, for garnish, optional
Instructions
Cook bacon in a large saucepan over medium heat until crisp. Remove with a slotted spoon and set aside.
Add onion, garlic, and celery to the bacon fat and cook 3-4 minutes or until onion softens slightly.
Stir in chicken broth, potatoes, and thyme. Bring to a boil, reduce heat to a simmer and cook covered 10 minutes or until potatoes are tender. Stir in cream and simmer for 5 minutes longer.
Combine cornstarch and 1 tablespoon of water to create a slurry. Whisk into the simmering soup and simmer 1 minute. Stir in half of the bacon. Season with salt, pepper, and cayenne to taste.
Spoon into bowls, top with parmesan cheese, remaining bacon and green onions.
From https://www.spendwithpennies.com/
Green Spinach Risotto
Ingredients
2 tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 cloves of garlic, minced
1 ½ cups Arborio risotto rice
1 cup white wine
3 cups vegetable broth, hot
8oz baby spinach leaves, coarsely shredded
handful fresh parsley and tarragon
1 tablespoon butter
4-5 tablespoons grated parmesan cheese, plus more for garnish
sea salt and freshly ground pepper, to taste
toasted pine nuts, garnish
Instructions
In a large, deep skillet or saucepan, heat the oil over medium-low heat and sauté the onion until soft but not browned, about 6-8 minutes. Increase the heat to medium; add the rice and garlic, cook for two minutes, stirring continuously.
Add the white wine. Bring to a gentle boil, then reduce the heat to medium-low and simmer until slightly reduced, about 2-3 minutes.
Slowly add a ladleful of broth, about half a cup at a time, stirring slowly but often, until absorbed. As each portion of the stock is absorbed by the rice, continue by adding some more, a ladleful at a time, stirring often. Once the last ladleful of stock is absorbed, the rice should be tender yet firm to the bite (al dente) and moist. This takes approximately 20 to 25 minutes.
Stir in the spinach, herbs, butter and parmesan and season with salt and pepper, to taste. Remove from heat and let stand, covered, for 1-2 minutes. Divide the risotto amongst serving bowls, garnish with pine nuts, sprinkle with extra parmesan and serve immediately. Enjoy!
From https://ellerepublic.de/
Fennel Crusted Halibut
Ingredients
1 tablespoon olive oil or butter
2 6oz filets of halibut
salt and pepper to taste
light sprinkling of fennel seeds
4 radishes, sliced ( or sub 1 cup snow peas or english peas)
1 lemon
Garnish with fresh tarragon leaves
Instructions
Pat the fish dry and sprinkle all sides with salt and pepper. Sprinkle the tops with fennel seeds and gently press down into the flesh.
In a large skillet heat the butter or oil over medium heat. Place fish, fennel seed side-down, and sear until golden, about 4 minutes. Turn the fish over and add the sliced radishes to the same pan. Season with salt and pepper and lightly saute them alongside the fish.
When the fish is done to your liking, squeeze with lemon juice.
Serve the seared halibut and top with and radishes and fresh tarragon leaves. Serve with lemon.
Adapted from https://www.feastingathome.com/
Cream of Asparagus Soup with Tarragon
Ingredients
2 tablespoons extra-virgin olive oil
1 teaspoon fennel seeds
1 medium yellow or white onion, roughly chopped
2 garlic cloves, roughly chopped
2 teaspoons kosher salt, or more to taste
Freshly ground black pepper
1 pounds asparagus, tough ends removed, chopped into 1-inch pieces (about 4 cups)
3 tablespoons unsalted butter
4 cups low-sodium chicken stock
1 cup packed fresh spinach leaves
Leaves from 1 bunch of tarragon (about 1/3 packed cup), plus a small handful for serving
1/3 cup heavy cream
Crème fraîche, for serving
Instructions
In a large heavy-bottomed pot combine the olive oil and fennel seeds and toast the seeds over medium heat, stirring frequently, until fragrant, about 1 minute.
Add the onion, garlic, 1 teaspoon of the salt, and a few cracks of pepper and stir again. Cook until the onions are translucent, 4 to 5 minutes.
Add the asparagus, the remaining teaspoon of salt, and a few cracks of pepper and stir to coat the asparagus. Stir in the butter, tossing the asparagus until the butter has completely melted.
Pour in the stock, bring the mixture to a simmer, and cook until the asparagus is tender yet still crisp, 4 to 5 minutes. Remove the pot from the heat and stir in the spinach and tarragon.
Working in batches if necessary, carefully add the hot soup to a blender and blend the soup until completely smooth. Set a fine mesh strainer over the pot and pour the soup through it. Stir in the cream and taste, adding more salt and pepper if needed.
Gently reheat the soup if it is no longer hot, then serve garnished with dollops of crème fraîche and tarragon leaves.
Adapted from https://findthelostkitchen.com/
Sauteed Swiss Chard with Green Garlic
Ingredients
1 Bunch Swiss Chard
2-3 Green Garlic Stalks
1-2 Tablespoons Olive Oil
Salt and Pepper to taste
Directions
Remove chard greens from stem, coarsely chop or slice green leaves. Finely chop chard stems.
Remove roots from green garlic and finely chop.
Heat oil in skillet over medium high heat. Add chard stems and garlic to hot pan, sauté for 1-2 minutes. Add chard leaves, continuing to cook for 2-3 minutes.
Season with salt and pepper to taste.
Pork Tenderloin with Creamy Dill Sauce
Ingredients
1 pound pork tenderloin
sea salt and ground black pepper
1/2 tablespoon olive oil
1/2 tablespoon butter
1/4 cup chicken stock
1/4 cup sour cream
1 tablespoon chopped fresh dill, more for garnish
½ teaspoon sea salt, more to taste
1 cloves garlic, minced
Instructions
Preheat the oven to 425°F.
Generously season the pork with salt and pepper on all sides.
Heat the butter and olive oil in a large or over-size oven-proof skillet over medium-high heat. Add the pork tenderloins to the pan, one at a time if necessary, and pan-sear until golden brown on all sides, about 10 minutes.
Transfer the skillet to the oven and cook for an additional 10 minutes.
Remove the skillet from the oven and transfer the pork to a plate to rest.
To the same skillet, over medium heat, add the chicken stock to deglaze the pan and using a rubber spatula, scrape up and mix in any bits that are stuck to the bottom of the pan.
Add the sour cream, dill, salt and garlic to the pan and mix to combine. Simmer, stirring frequently until the sauce has thickened.
Slice the pork tenderloin and place on a platter. Serve with the sauce on top or on the size. Garnish with fresh dill, if desired
Wild Lingcod Chowder
Ingredients
1 tablespoons salted butter
1 medium onion, diced
2 stalks celery, sliced thin
1/2 teaspoon fine sea salt
¼ cup white wine
2 cups fish stock
1/2 pound red potatoes (quartered)
12 oz wild-caught lingcod
1/4 cup heavy cream
1 tablespoons chopped fresh dill
Instructions
Warm the butter in the bottom of a Dutch oven set over medium-low heat. When the butter releases its foam, toss in the sliced onion and celery. Sprinkle the aromatics with salt, and let them sweat, covered and stirring occasionally, until soft and tender - about 8 minutes.
Uncover the pot, pour in the wine and fish stock, and then add the potatoes. Turn up the heat to medium-high and simmer until the potatoes are tender, about 20 minutes.
Drop the lingcod into the pot, cover, and allow it to continue simmering until the fish is opaque and cooked through, about 3 to 5 minutes. Remove from the heat, stir in the cream and dill. Salt the chowder as it suits you, and then ladle into soup bowls.
Strawberry Rhubarb Crisp
Ingredients
6 cups sliced (½" slices) fresh rhubarb
2 cups chopped (½" pieces) fresh strawberries
1 tablespoon freshly squeezed lemon juice
1 cup granulated sugar
¼ cup cornstarch
1 cup packed brown sugar
1 cup all-purpose flour
¾ cup old fashioned rolled oats (not quick cooking oats)
1 teaspoon cinnamon
½ teaspoon salt
6 tablespoons unsalted butter, softened to room temperature (do not melt)
2 tablespoons vegetable oil
Instructions
Preheat oven to 375°F. Place oven rack in the middle of the oven.
In a large bowl, stir together rhubarb, strawberries, and lemon juice. Add sugar and stir to combine well. Sprinkle cornstarch evenly over the top and stir until filling mixture is fully incorporated.
Transfer filling mixture to a 9" x 13" baking dish, scraping all accumulated juices and sugary mixture from the bottom of the bowl into the baking dish. Spread in pan and press lightly into an even layer. Set aside.
Add all topping ingredients to a medium bowl. Use a rigid pastry cutter to cut the ingredients together until large crumbs form.
Sprinkle topping mixture in an even layer over the filling, leaving about 1" of exposed filling around the perimeter of the baking dish.
Bake for 45-50 minutes, or until the filling is thickened and bubbling around the edges, and the topping is crisp and nicely browned. If the topping is getting more browned than you'd like, tent the top of the baking dish loosely with foil.
Remove from oven to a cooling rack and let rest for 15 minutes before serving. Enjoy with scoops of vanilla ice cream.
From https://www.afarmgirlsdabbles.com/