Cilantro Lime Slaw
Ingredients
7 cups shredded cabbage
¼ cup diced white onion
1 jalapeno, seeded and minced
2 tablespoons cilantro, chopped
1/2 cup sour cream
1/2 cup mayonnaise
Zest and juice of 1 lime (you want about 2 tablespoons of lime juice)
Salt and pepper to taste
Instructions
In a small bowl, whisk the sour cream, mayonnaise, lime zest and juice and season with salt and ground black pepper. Set aside.
Place the cabbage, onion, cilantro and jalapeno in a large bowl. Pour the slaw dressing over the cabbage mixture and toss to combine. Adjust seasoning, cover, and chill for at least 20 minutes before serving so the flavors have time to meld.
From https://www.lemonblossoms.com
Grilled Halibut with Nectarine Salsa
Ingredients
2 nectarines – diced
½ c. white onion – diced
½ c. cilantro – roughly chopped
juice of one lime
1 jalapeño pepper - diced
2 6-ounce halibut fillets
Instructions
Preheat grill to medium-high heat.
Mix together nectarines, red onion, cilantro, jalapeño and lime juice.
Season halibut fillets with olive oil, kosher salt & pepper. Place fillets on hot, oiled grill and cook for approximately 4 minutes, or until halibut releases easily from the grill. Flip and cook about 2-3 more minutes – until just cooked through.
Top fish with nectarine salsa and enjoy!
From https://www.diningandcooking.com
Steak Salad with Blueberries
Ingredients
Balsamic Vinaigrette:
3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
½ teaspoon garlic, minced
½ teaspoon Dijon mustard
pinch kosher salt and ground black pepper
4 teaspoons mayonnaise
Steak Salads:
2 top sirloin steaks
kosher salt and ground black pepper
4 cups romaine lettuce
1 pint fresh blueberries
1 cup blue cheese crumbles
½ cup walnuts, chopped
Instructions
Make Dressing: In a small bowl, add 3 tablespoons extra virgin olive oil, 3 tablespoons balsamic vinegar, ½ teaspoon garlic, ½ teaspoon dijon mustard, a pinch kosher salt and ground black pepperand 4 teaspoons mayo. Whisk to combine. Set aside.
Prep: Clean grill grates and turn grill temperature up to high heat (450-550℉).
Grill Steaks: Season both sides of 2 steaks (New York Strip, Ribeye or Filet Mignon) with kosher salt and ground black pepper. Place them directly on the hot grill grates to sear over direct heat for 3-4 minutes. Flip steaks, keeping them over direct heat, and close the lid. Let cook another 3-4 minutes. Use a meat thermometer to check the internal temperature. If they haven't reached your desired internal temperature then move steak to indirect heat until they do reach your desired temperature. Remove from the grill and let the meat rest for 5-10 minutes.
Assemble Salads: Divide 4 cups lettuce, 2 cups fresh blueberries, 1 cup blue cheese crumbles, and ½ cup walnuts between bowls. Once the steak has rested, cut into slices or cubes and divide between bowls.
Serve: Enjoy with the balsamic vinaigrette on top!
From https://thewoodenskillet.com
Swiss Chard Frittata
Ingredients
1/2 bunch Swiss chard (8 ounces)
1/4 cup olive oil, divided
1 pound Yukon red potatoes, unpeeled, diced into 1/2-inch pieces
1 medium-size onion, chopped
1 garlic clove, minced
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 large eggs
Instructions
Remove the leaves from the stems of the Swiss chard. Trim any tough edges off the bottom of the stems and chop the remaining tender parts. Chop the chard leaves, keeping them separate from the chopped stems.
Heat 1 tablespoon of the oil over medium heat in a 10-inch cast-iron or nonstick, ovenproof skillet. Add the Swiss chard stems and cook, stirring occasionally, until they are firm-tender, 3 to 4 minutes, then add the leaves and cook until they are just wilted, 1 minute more. Transfer the chard to a bowl.
Lower the heat to medium-low and add the remaining 3 tablespoons of oil to the skillet. Add the potatoes and onion and cook, stirring occasionally, until the potatoes are tender but not browned, about 15 minutes.
Stir in the garlic and cook for 1 minute more. Return the Swiss chard to the skillet, add the smoked paprika, salt, and pepper and stir to combine.
Pour the eggs evenly over the potato mixture and cook until the egg mixture has set around thee edges and somewhat, but not entirely, set in the middle, 6 to 8 minutes.
While the eggs cook, preheat the broiler. Place the skillet under the broiler and cook until the surface is set and golden brown, 1 to 2 minutes. Allow to rest for 5 minutes before cutting into four wedges.
From https://www.elliekrieger.com/
Cherry Tomato Shrimp Scampi
Ingredients
3 1/2 tablespoons kosher salt
1 pound bucatini, spaghetti or fettuccine
3 tablespoons olive oil
2 cloves garlic, minced
2 shallots, minced
1 pint cherry tomatoes, sliced
1 tablespoon paprika
1 teaspoon chili flakes
1 cup white wine
1 cup heavy cream
1 pound large shrimp, peeled and deveined
3 tablespoons fresh parsley leaves, chopped
Instructions
Fill a high-sided skillet set over high heat with water. Add 3 tablespoons of the salt and bring to a boil. Add the pasta, and gently stir using tongs to make sure the pasta doesn't stick to itself. Cook the pasta for 12 to 14 minutes, and then drain.
In a large skillet set over medium heat, add the oil. When hot, add the garlic, shallots, tomatoes and the remaining 1/2 tablespoon salt. Saute until the onions are translucent, 2 to 3 minutes. Stir in the paprika and chile flakes, and saute for 1 to 2 minutes. Pour in the wine, scraping up any bits on the bottom of the pan. Bring to a simmer. Add the cream and return to a simmer for 1 minute. Add the shrimp and cover with the sauce. Cook, stirring to make sure the shrimp cooks through, 3 to 5 minutes. Add parsley, and toss to mix. Serve the shrimp and sauce over the pasta.
From https://www.foodnetwork.com
Herb Broiled Oregon Albacore
Ingredients
12oz Pacific Albacore loin cuts, boneless and skinless, ¾ inch thick
1 tablespoon butter
1 tablespoon vegetable oil
½ teaspoon dried basil
4 teaspoons chopped parsley
1 teaspoon Dijon mustard
¼ Cup lemon juice
Salt to taste
Pepper to taste
½ teaspoon lemon peel, coarsely grated
Instructions
Rinse Albacore with cold water; pat dry with paper towels.
In small saucepan, melt butter. Add basil, parsley, mustard, lemon juice and salt and pepper to taste.
Place Albacore in a glass ceramic baking dish; top with ¾ of the marinade. Marinate in refrigerator at least 30 minutes, turning once.
Drain Albacore, and discard used marinade. Place on well-greased broiler pan; baste with reserved marinade.
Broil 4-5 inches from source of heat for 3 minutes. Albacore should be pink in the center when removed from heat.
Transfer to serving platter and sprinkle with lemon peel.
From https://www.oregonalbacore.org
Grilled Peaches
Ingredients
4 ripe peaches, halved and pitted
1 Tbsp. vegetable or canola oil
Vanilla ice cream, for serving
Instructions
Heat grill to medium high.
Brush peaches with oil and grill cut-side down, until soft, 4 to 5 minutes.
Flip skin-side down and grill until almost falling apart, 4 to 6 minutes more.
Serve with ice cream
From https://www.delish.com
Dill Zucchini Fritters
Ingredients
1 pound zucchini
2 large eggs
1½ cups chopped spring onions or scallions
3 garlic cloves, grated
2 tablespoons chopped fresh dill
1 tablespoon lemon zest
1 teaspoon sea salt
2¼ cups panko breadcrumbs, divided
3 tablespoons all-purpose flour
Avocado oil, for the pan
Freshly ground black pepper
Instructions
Grate the zucchini on the large holes of a box grater. Place on a kitchen towel and squeeze out excess moisture.
In a large bowl, whisk the eggs. Add the grated zucchini, onions, garlic, dill, lemon zest, salt, and several grinds of pepper. Add 1½ cups of the panko, sprinkle in the flour, and fold to combine. Place the remaining ¾ cup panko in a shallow dish and set aside.
Preheat a cast-iron skillet to medium heat. Use a ¼-cup measuring cup to form the zucchini mixture into 14 to 16 thin patties. Place each into the reserved panko and coat well. The mixture might seem loose at this point, but the patties will firm up as they cook. Coat the skillet generously with oil. Cook the patties for 2 to 3 minutes on the first side, flip, and cook for 2 to 3 more minutes, or until well browned, working in batches as necessary. Transfer to a paper towel-lined plate or baking sheet to drain. Season to taste.
From https://www.loveandlemons.com
Gnocchi with Sweet Corn and Arugula
Ingredients
12 oz. frozen or shelf-packaged gnocchi
2 ears of corn
1 cup half and half
1 3-oz package ream cheese, cut up into cubes
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil or oregano
1/4 teaspoon freshly ground black pepper
3 cups fresh torn arugula
crushed red pepper (optional)
Directions
Shuck and clean corn and set aside near stove.
In a large pot or Dutch oven, cook gnocchi according to package directions. Add ears of corn to pot to cook for the last 5 minutes of cooking time.
Remove corn with tongs and place on a cutting board before draining gnocchi. Drain gnocchi, reserving 1/2 cup of pasta water in pot (do not rinse gnocchi).
In a medium saucepan, combine half and half, cream cheese, salt, garlic powder, dried herb and black pepper. Cook over medium heat for 10 minutes, stirring frequently. Stir in reserved pasta water. Return cooked pasta to pot. Cut kernels off cobs and add to pot.
Pour cream sauce over pasta and gently stir to combine. Heat through for about 1 minute. Stir in arugula. Dish onto individual serving bowls or plates and sprinkle with additional salt, pepper, dried herb and crushed red pepper, if desired.
From https://www.lovethatfood.com
Creamy Cucumber Salad
Ingredients
2 cucumber
â…“ cup chopped spring onions
½ cup sour cream or plain Greek yogurt
3 tablespoons mayonnaise
¼ cup chopped fresh dill chopped
3 tablespoons white vinegar
½ teaspoon granulated sugar
salt to taste
Instructions
Wash the cucumber and cut it into slices ¼-inch thick.
In a large bowl, whisk the sour cream, mayonnaise, dill, vinegar, sugar and â…› teaspoon salt.
Add the cucumbers and onions and gently toss well to coat.
Refrigerate for 1 hour before serving.
Taste and season with additional salt and pepper and sprinkle with fresh additional dill if desired.
From https://www.spendwithpennies.com