Watermelon Basil Salad
Ingredients
¼ cup basil leaves
4 cups 1/2-inch cubes watermelon
2 teaspoons lime juice
¼ teaspoon kosher salt, or to taste
¼ teaspoon chili powder
Instructions
Stack basil leaves on top of each other and roll tightly into a log. Slice lengthwise into thin ribbons.
Combine basil slices and watermelon in a large bowl. Drizzle lime juice over watermelon.
Mix salt and chili powder together; sprinkle over watermelon and toss to combine. Chill salad before serving, at least 30 minutes.
Frisée Salad with Blackberries and Blue Cheese
Ingredients
1/4 cup olive oil
2 tablespoons red wine vinegar
Salt and freshly ground pepper
1 medium head frisée, torn into bite-size pieces
1 cup blackberries
4 ounces blue cheese, crumbled (1 cup)
1/2 cup salted roasted hazelnuts, coarsely chopped (optional)
Directions
In a large bowl, whisk the hazelnut oil with the red wine vinegar and season with salt and pepper. Add frisée and toss until coated. Add the blackberries, blue cheese and hazelnuts, season the salad with salt and pepper, toss gently and serve.
Grilled Portobella and Summer Squash Panini
Ingredients
1 Tbsp. balsamic vinegar
1 tsp chopped garlic
1 tsp Dijon mustard
1/2 tsp coarse salt
1/8 tsp freshly-ground black pepper
3 Tbsp. extra-virgin extra virgin olive oil
1 large portabella mushroom sliced
1 small summer squash, slice lengthwise
1 /2 large red onion thinly sliced
4 thin rustic bread slices
2 ounce fontina cheese thinly sliced
Coarse salt to taste \Freshly-ground black pepper to taste
Dry red pepper flakes to taste
Extra virgin olive oil spray as needed
Instructions
For the vinaigrette: Combine the vinegar, garlic, mustard, salt and pepper Add in the oil; mix well.
Heat the oven to 375 degrees.
Mix the mushrooms, onions and squash with 3 Tbsp. of the reserved vinaigrette. Arrange the vegetables in a single layer on a baking sheet.
Bake till the mushrooms and squash are tender and the onions are cooked down but still retain some texture, about 25 to 30 min.
To assemble, brush some vinaigrette on the bread. Divide the onions proportionately and spread them on 4 slices. Fan each portabella and squash, overlapping, over the cheese. Season with salt, pepper and red pepper flakes. Close the panini.
Spray oil on a large grill pan or possibly frying pan. Heat till warm over medium heat; lightly spray oil on the outer surfaces of the panini. Cook, covered, till browned on one side, 3 min; turn, gently compress, then brown the other side, about 3 min more. Let rest 5 min before cutting in half. Serve warm.
Head-On Shrimp Cocktail
Ingredients
6 cups water
1/2 cup apple cider vinegar
6 cloves garlic minced
3 Tbsp Old Bay seasoning
1 lb shrimp fresh, shell and head-on
Cocktail Sauce
1/2 cup organic ketchup
1 Tbsp prepared horseradish
1 tsp Old Bay seasoning
1/2 Tbsp lemon juice
1 Tbsp Worcestershire sauce
1/4 tsp sea salt
1/4 tsp Tabasco
Insuctions
Instructions
Add water, vinegar, garlic, and Old Bay to a large stockpot.
Boil over high heat.
When the water reaches a rolling boil, add the shrimp and stir.
After approximately 3 min the shrimp should be done. When they are done they are completely opaque, have a pink/peach color to them, and the tails are curled up.
As soon as they look done, pour them into a strainer to drain off the water.
Now you can either serve immediately OR dunk them into an ice bath to stop the cooking and chill if you are serving as a shrimp cocktail appetizer.
Mix all cocktail sauce ingredients together in a small bowl until combined. Adjust to taste.
Marinated Cauliflower Salad
Ingredients
• 2 lbs 1 large head cauliflower
• 2 tbsp Parsley, fresh
• 1/4 cup Red onion
• 2 tbsp Brine-packed capers
• 1 tsp Dijon mustard
• Salt and freshly ground pepper, Coarse
• 1/2 cup Olive oil, extra-virgin
• 1/4 cup White-wine vinegar
Directions
Bring a medium pot of salted water to a boil. Working in batches, blanch cauliflower until just tender, about 2 minutes. Drain; transfer to a bowl.
Whisk together vinegar, onion, and mustard in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper. Drizzle vinaigrette over warm cauliflower, and add capers and parsley. Stir to combine.
Cover, and refrigerate overnight or up to 1 day. Serve chilled or at room temperature.
Corn and Fennel Ragu
Ingredients
1 tablespoons olive oil
¼ cup finely chopped shallots
1 cups finely chopped fennel, fronds chopped and reserved
¼ teaspoon ground cumin
1 teaspoon yellow mustard seeds
Salt and freshly ground black pepper
2 cups corn kernels (from about 3 ears)
Instructions
Pour the olive oil into a large skillet and place over medium-high heat. When hot, add the shallots and fennel. Season with cumin, mustard seeds and a pinch of salt and pepper and cook until softened, about 4 minutes.
Add the corn and saute until tender, about 4 minutes more. Add 1¼ cups water and bring to a boil. Simmer for 8 minutes. Remove from the heat.
Transfer 1½ cups of the corn mixture and liquid to a blender and puree. Pour the corn puree back into the skillet and simmer to a ragu consistency, about 8 minutes. Season with salt and pepper. Garnish with fennel fronds.
Morel Cream Sauce
Ingredients
¼ lb morel mushrooms cleaned and sliced
4 tablespoons butter
1 shallot minced fine
1 cup heavy cream
1 teaspoon fresh thyme leaves
Instructions
slice mushrooms into quarters and prepare minced shallots.
Heat butter over medium heat in a small saucepan.
Add shallot and morels. Season lightly with salt and pepper. Saute for 5-6 minutes or until morels are softened.
Add cream and thyme. Simmer for 5 minutes or until sauce is slightly reduced.
Serve poured over steak, pork chops or pasta.
Baked Striped Bass with Swiss Chard & Tomatoes
Ingredients
1 bunch swiss chard
1/4 cup chicken broth
12 oz striped bass fillets
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
4 tomatoes, seeded, cubed, and drained
1 large onion, cut into narrow wedges
1/2 cup minced parsley
2 tablespoons sliced garlic
Instructions
Preheat oven to 450°F.
Separate stems from Swiss chard leaves. Slice stems crosswise and set aside. Shred leaves and place in shallow 2-quart baking dish. Sprinkle broth on top.
Place fish on top of chard and sprinkle with 1/4 teaspoon of the salt and the pepper.
In a large nonstick skillet, heat oil over medium-high heat Add the chard stems, tomatoes, onion, parsley, garlic, tarragon, and remaining 1/4 teaspoon salt. Cook until onion is crisp-tender, about four minutes.
Spoon sautéed vegetables over fish, cover dish and bake 10 to 15 minutes, or until fish just flakes when tested with a fork. Enjoy!
Morel Mushroom Broccolini Pasta Primavera
Ingredients
4-5 oz morel mushrooms, cleaned and sliced
1 bunch broccolini
2 cloves garlic, minced
3 T olive oil
1 cup grated Romano cheese
¾ cup heavy cream
8 oz fettuccini
Instructions
Put a large pot of salted water on to boil.
Sauté the mushrooms in the oil until they release their liquid, and then continue to cook until this water has evaporated. Add the garlic and cook for another 30 seconds. Turn off the heat.
When the water comes to a rolling boil, add the broccolini and cook for 5 minutes, then use a slotted spoon to remove it from the water and add it to the mushroom and garlic pan. Turn the heat back on low, to keep the vegetables warm.
Now add the pasta to the boiling water and cook until al dente.
Strain the pasta and add to the vegetables, then sprinkle the cheese, add the cream and stir to combine. Serve immediately.
Bay Scallops with Lemon and Dill
INGREDIENTS
2 tablespoons butter
1 lb bay scallops
2⁄3 cup white wine
1 tablespoon lemon juice
1⁄2 teaspoon lemon zest
1⁄4 cup fresh dill
1⁄4 teaspoon pepper
DIRECTIONS
Melt butter in skillet over medium heat.
Add scallops and cook until almost opaque, about 2 minutes.
Remove scallops from skillet with a slotted spoon; leaving liquid in skillet.
Add wine, lemon juice, and lemon peel to skillet and reduce to a thick glaze (about 5 minutes).
Return scallops to skillet and stir until coated.
Add dill and pepper and serve immediately.