Easter Egg Radish Potato Salad
INGREDIENTS
2 pounds purple potatoes
2 teaspoons kosher salt, for the boiling water
1 cup Easter egg radishes, trimmed and very thinly sliced
⅔ cup red spring onion, diced small
⅓ cup olive oil
heaping 1/4 cup dijon mustard
¼ cup red wine vinegar
2 cloves garlic, peeled and finely minced or pressed
1 to 2 teaspoons granulated sugar, or to taste
1 ½ teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
½ cup fresh parsley, finely chopped
INSTRUCTIONS
To a large pot, add the potatoes, cover with water, add 2 teaspoons salt, bring to a boil over medium-high heat, and allow potatoes to simmer for about 20 to 25 minutes, or until done and fork-tender.
Drain and rinse potatoes under cold water to stop the cooking process; set aside to cool. When they’re cool, halve, quarter, or chop the potatoes into bite-sized pieces.
To a very large bowl, add the chopped potatoes, radishes, and red onion; set aside.
To a small bowl, add the olive oil, mustard, red wine vinegar, garlic, sugar, 1 1/2 teaspoons salt, pepper, and whisk to combine.
Evenly drizzle the dressing over the potatoes in the large bowl, add the parsley, and stir to combine. Taste potato salad and make any necessary adjustments, i.e. more salt, pepper, sugar, dash of extra mustard, oil, vinegar, etc.
Serve immediately if desired or cover and refrigerate until chilled.
Rhubarb Barbeque Sauce
INGREDIENTS
2 cups chopped rhubarb, 1/4-inch slices (about 5 large stalks)
1 (15 oz.) can tomato sauce
3/4 cup chopped onion
2 teaspoons minced garlic
1/2 cup apple cider vinegar
1/3 cup honey
1/4 cup tomato paste
1 teaspoon smoked paprika
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon salt
Cayenne powder for extra heat (optional)
INSTRUCTIONS
1. Combine all ingredients together in a medium saucepan. Bring to a simmer over medium-high heat then reduce heat to medium low and simmer—uncovered—for 20 minutes, or until the rhubarb is tender, and the barbecue sauce has slightly thickened. Mash the sauce and rhubarb with a fork.
2. Use the bbq sauce immediately, or allow to cool then store in a sealed container in the fridge for up to 1 week.
Note: If you want a smoother barbecue sauce, process in your blender after cooking. Adjust the flavor of the rhubarb BBQ sauce: If it’s too tart, add honey. If it’s too sweet, add a little apple cider vinegar.
Greek Meatballs
INGREDIENTS
1 pound ground pork
¼ cup breadcrumbs
¼ cup fresh dill, finely chopped
1 tablespoon garlic, finely chopped
1 tablespoon lemon zest
2 tablespoons lemon juice, freshly squeezed
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground black pepper (or to taste)
¼ cup feta cheese, crumbled
1 egg
tzatziki sauce (optional for serving)
INSTRUCTIONS
Preheat oven to 400 F.
In a large mixing bowl, combine pork with breadcrumbs, dill, garlic, lemon zest, lemon juice, cumin, oregano, pepper, feta cheese, and egg. Mix well to form into a uniform consistency. Set aside for 15 minutes or refrigerate overnight.
Take 2 spoonfuls of the beef mixture at a time and roll into meatballs. Transfer meatballs onto a parchment-lined half sheet baking pan and lightly coat with some cooking oil spray to keep them from sticking, if needed.
Bake for 15 minutes until fully cooked. The internal temperature should reach 160F as read on a meat thermometer.
Serve with a drizzle of tzitaziki sauce, extra dill sprinkled on top, and a side of pita bread.
Roasted Cumin Sweet Potatoes
Ingredients
2 medium sweet potatoes, washed and cut into 1/2-inch (1cm) pieces
2 tablespoons extra virgin olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
Instructions
Preheat oven to 425°F (220°C). Line a large baking tray with parchment paper.
Add the sweet potatoes to a large mixing bowl. Pour over the olive oil and add the cumin and smoked paprika. Season generously with salt and pepper. Toss until the spices are evenly distributed
Transfer the potatoes to the prepared baking dish, ensuring they are scattered in an even layer. Move to the oven and roast until browned at the edges and fork tender, about 15-20 minutes. Serve immediately.
Lemon Dill Petrale Sole
INGREDIENTS
12 ounces Petrale Sole
1 teaspoon olive oil
pinch salt and pepper
zest from1/2 half a lemon
Dill Oil:
2 tablespoons fresh dill, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1/8 teaspoon kosher salt
INSTRUCTIONS
Preheat oven to 425F.
Place petrale sole in a medium bowl and toss with olive oil, salt, pepper and lemon zest. Place on a parchment lined sheet-pan in a single layer in the oven. Bake for 8-10 minutes or until fish is cooked to desired doneness.
Make the dill oil by mixing ingredients together in a small bowl.
Plate the fish and spoon the flavorful dill oil over top. Scatter with fresh dill sprigs or dill blossoms.
Cucumber Dill Salad
Ingredients
1 cucumbers sliced into ¼ inch rounds
½ red onion , peeled and thinly sliced
2 teaspoons kosher salt
2 teaspoons granulated sugar
2 teaspoons red wine vinegar
2 teaspoons white balsamic vinegar
2 teaspoons cider vinegar
½ cup water
¼ cup fresh dill leaves , chopped
Instructions
Combine the sliced cucumbers in a colander set inside a medium size bowl and sprinkle with the salt and sugar. Place in the refridgerator for about 1 hour.
Drain the cucumbers. Add the onion, vinegars, water and dill.
Serve or refrigerate. The cucumbers will become more pickled as they sit.
Lemon Butter Flank Steak with Mushrooms
Ingredients
Marinade
1/3 cup soy sauce
1/3 cup lemon juice
1/2 cup olive oil
1/4 cup Worcestershire sauce
1 Tablespoon minced garlic
2 Tablespoons Italian seasoning
1 teaspoon pepper
1/2 teaspoon salt
pinch of red pepper
1-2 pounds flank steak
2 Tablespoons olive oil
3 garlic cloves minced
8 ounce sliced mushrooms
3 Tablespoons butter
1/4 cup chicken broth
juice of one lemon
pinch of red pepper flakes
Instructions
In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper.
Add the flank steak and the steak marinade to a zip lock bag and seal and let marinade for 30 minutes. Remove the steak from the marinade and discard marinade. Slice the steak into strips against the grain.
Add the olive oil to a medium skillet and heat over medium-high heat. Add the steak strips and garlic and cook for about 2-3 minutes until the steak is cooked to desired liking. Remove the steak and set aside on a plate.
Add the mushrooms to the skillet and cook for 2-3 minutes or until tender. Remove and set on the plate with the steak.
Add the butter, chicken broth, juice of one lemon and red pepper flakes to the skillet. Allow to simmer and add the steak and mushrooms back to the skillet. Toss to warm up.
Seared King Salmon with Mustard Greens
Ingredients
2 6oz salmon fillets
1 teaspoon Asian (toasted) sesame oil
6 cups washed and chopped mustard greens
¼ cup water
1 teaspoon minced garlic, or to taste
1 tablespoon soy sauc
2 teaspoons Japanese rice wine (mirin) vinegar
1 teaspoon white sugar
Instructions
Pat salmon dry with paper towels and season on all sides with salt and pepper.
In a large skillet over medium-high heat, heat 1 tsp oil. Add salmon, skin side down, pressing on fillet with the back of a spatula. (Skin won’t stick if pan and oil are hot.) Cook 2 minutes, then reduce heat to medium and cook 2 minutes more. Carefully flip salmon and cook to desired doneness (for a 1 1/2-inch thick fillet, about 2 minutes for medium rare, 5 minutes for well done.) Remove from skillet and set aside.
Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.
Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds. Serve salmon place on top of greens.
Kumquat Salad
INGREDIENTS
⅓ cup kumquats thinly sliced and seeded
2 ½ tablespoons seasoned rice vinegar
2 tablespoons shallot finely chopped
1 tablespoon olive oil
2 teaspoons fresh ginger peeled and minced
½ teaspoon sesame oil
5 ounces baby spinach
½ cup sliced almonds toasted
2 cups Oregon Bay Shrimp (optional)
INSTRUCTIONS
Chop enough kumquats to measure 1 tablespoon.
Mix chopped kumquats, vinegar, shallot, olive oil, ginger, and sesame oil in large bowl to make the kumquat dressing
Season with salt and pepper.
Add spinach, almonds, bay shrimp if using and additional sliced kumquats to a plate or bowl. Add the kumquat dressing.
Roasted Fennel and Brussels Sprouts
Ingredients
1 Pound Brussels Sprouts Halved
2 Fennel Bulb Quartered
1/4 Cup Olive Oil
1/4 Cup Balsamic Vinegar
1/3 Cup Parmesan Cheese
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
Instructions
Preheat oven to 350F
Mix the Balsamic vinegar and olive oil in a large bowl, mix well. Add the Brussels sprouts to the bowl toss to coat them well. Then use a slotted spoon to remove the Brussels sprouts to a parchment-lined sheet tray.
Add the fennel to the bowl toss to coat them well, use the slotted spoon to move the fennel to the sheet tray
Sprinkle the Brussels sprouts and fennel with salt and black pepper
Roast in the oven for 50-60 minutes until tender and golden brown
Sprinkle the Brussels sprouts and fennel with Parmesan cheese, serve hot.