Garlicky Green Beans
Ingredients
1 lb. fresh green beans
Kosher salt, to taste
2 Tbsp. olive oil
3 cloves garlic, chopped
2 Tbsp. salted butter
Ground black pepper, to taste
Instructions
Trim the stem end from the green beans.
Heat a large pot of water over high heat until boiling. Season generously with salt. Add the green beans and cook for 3 to 5 minutes, until tender, yet still crisp. Drain and rinse under cold water to cool.
Return the pot to medium heat. Add the olive oil and garlic. Cook for 1 minute, until fragrant. Add the beans to the pot and stir gently to combine. Add the butter to melt and salt and pepper to taste. Serve immediately.
Marionberry Basil Fizz
Ingredients
Marionberry Simple Syrup
1 cup Marionberries– fresh
1/2 cup granulated sugar
1/2 cup water
Marionberry Basil Fizz
2-3 fresh Marionberries
3 leaves fresh basil
2 tbsp blackberry simple syrup
club soda
lemon lime soda
Instructions
In a small saucepan, stir together Marionberries, sugar, and water. Bring the mixture to a gentle boil. Mash the berries. Allow the mixture to boil for 5 minutes. Remove from heat and cool to room temperature. Strain the mixture through a fine mesh sieve. Transfer the syrup to an airtight container and store in the refrigerator until ready to use.
Muddle Marionberries and basil together in the bottom of a glass. Add Marionberry simple syrup. Fill glass with ice. Top with equal parts club soda and lemon-lime soda till glass is full.
Summer Corn and Andouille Spoonbread
Ingredients
1 tablespoon unsalted butter, plus more for greasing
2 teaspoons all-purpose flour for dusting
3 eggs, yolks separated
2 cups whole milk
1 1/2 teaspoons kosher salt, divided
1 teaspoon black pepper
1 teaspoon cumin
1/2 cup fine-ground cornmeal
1/2 pound andouille sausage, diced into 1/2-inch pieces
4 scallions, sliced
1 cup fresh corn (about 1 ear of corn), blanched
2 tablespoons maple syrup
1/2 teaspoon baking powder
Instruction
Preheat the oven to 350°F. Lightly butter a 9-inch soufflé dish and dust it lightly with the flour, shaking off any excess.
In a large bowl or stand mixer with the whisk attachment on medium speed, whisk the egg whites until soft peaks that just hold their shape form, 4 to 5 minutes.
In a separate bowl, beat the egg yolks until light. This should take about 3 minutes.
In a saucepot, heat the milk over low heat with 1 teaspoon of the kosher salt, the black pepper, and the cumin. Gradually stir in the cornmeal and cook until the mixture has combined and begins to thicken, 2 to 3 minutes.
In a sauté pan, cook the sausage and scallions in the butter over medium-high heat. Add the corn and maple syrup. Remove the pan from the heat, stir into the thickened cornmeal and milk mixture, and add the baking powder, remaining 1/2 teaspoon salt, and whipped egg yolks. Gently fold in the egg whites and pour the batter into the buttered soufflé dish. Bake for 30 minutes, until the batter has risen and serve at once.
Note: the spoonbread may fall after sitting a few minutes, but it will still be delicious (and is great served cold)!
Wild Oregon Rockfish with Blistered Tomatoes
Ingredients
1 pint cherry tomatoes
1 cup fresh basil leaves
1 garlic clove, finely sliced
1lb Wild Oregon Rockfish
1 tablespoon extra virgin olive oil
salt & pepper to taste
Instructions
Pre-heat the oven to 400 degrees F. Cover a baking dish with aluminum foil. Spread the tomatoes and garlic evenly across the baking dish and drizzle with olive oil.
Put in the oven for about 40 minutes, until the tomatoes start to turn black and split. Take the baking dish out of the oven and give the tomatoes a little shake.
Turn the oven down to 350 degrees F.
Press down on each of the tomatoes with a fork. Be careful as they can squirt.
Place the fish fillet(s) in the center of the baking dish, ensuring the tomatoes are next to, and not under the fish.
Put the baking tray back into the oven for a further 15 minutes. The fish is ready when it’s no longer translucent and flakes when you cut through it.
Take the baking tray out of the oven and scatter the basil leaves over the tomatoes, stirring them through the tomatoes for about a minute until they start to wilt.
Serve with the fish on the bottom of the plate and the tomato and basil piled generously on top.
Oregon Bay Shrimp Cakes
INGREDIENTS
1 lb. Oregon Bay Shrimp coarsely chopped-
2 large eggs beaten
1 small green bell pepper small dice about ¼ inch
1/3 cup chopped green onions
½ cup Panko crumbs
½ cup plain bread crumbs
¼ cup mayonnaise
1 Tbs. Old Bay Seasoning
1 Tbs. Extra virgin olive oil
½ tsp. Freshly cracked black pepper
Lemon wedges for serving
INSTRUCTIONS
Chop the shrimp to a size that will make it easier to form the cakes, large pieces will just make it more difficult.
Mix shrimp, eggs, panko, bread crumbs, green pepper, green onion, mayonnaise and Old Bay Seasoning. Test the moisture content by forming a patty. If the cake wants to fall apart you can add more mayonnaise at this point, perhaps 1 tablespoon at a time, mix and retry. Form the cakes and let them rest in the refrigerator for a couple of hours to let them bind.
Heat a large non stick pan to medium high heat with the olive oil, Carefully add the cakes and check after 4 minutes by gently lifting the cake. You want the underside to be a dark golden brown with a nice crust. Turn the cakes and cook for another 4-5 minutes. Plate while still hot and serve with lemon wedges. Enjoy.
Gold Beet and Arugula Salad
INGREDIENTS
bunch golden beets 4-5 medium beets
4 cups arugula
2 oz goat cheese
¼ cup chopped pistachios
¼ cup olive oil plus more for roasting beets
2 tablespoons white wine vinegar
2 tablespoon minced green onion
1 teaspoon Dijon mustard
1 teaspoon honey
salt and pepper to taste
INSTRUCTIONS
Preheat the oven to 350 degrees. Thoroughly wash beets and remove beet greens. Place beets on a sheet of foil on a baking tray, drizzle with olive oil and season with salt and pepper. Fold foil over beets and fold together edges, creating a sealed packet.
Roast for 40-50 minutes until fork tender. Let cool to room temperature, then remove skins and cut into wedges.
While the beets are roasting, make the vinaigrette. Shake in a small mason jar or whisk together minced onion, vinegar, Dijon mustard, honey and olive oil. Season with salt and pepper to taste.
Add arugula and sliced beets to a large bowl and toss with a small amount of dressing just to moisten.
Transfer to a serving dish and top with crumbled goat cheese and chopped pistachios. Drizzle with more dressing or serve on the side. Enjoy immediately.
Swiss Chard Stuffed Portobellos
Ingredients
2 Portobello Mushrooms, cleaned and gills removed
2 Slices of Thick Cut Bacon, cut into ½ inch pieces
3 cups of chopped Swiss chard
2 Cloves of Garlic, minced
½ cup of Fresh Bread Crumbs
Salt and Pepper to taste
1 Tbsp of Olive oil
Instructions
Preheat the oven to 400 degrees.
Preheat a skillet over medium high heat with a little oil, add the mushrooms gills side down and cook for just one minute.
Remove the mushrooms and place them in a baking sheet that’s been drizzled with a little oil.
In the same skillet add the bacon and cook it over medium-high heat until golden brown and crispy, remove with a slotted spoon onto a plate and set aside.
In the same skillet with the bacon drippings, add the garlic and cook for about a minute, add the chard and place a lid on the pan so the chard wilts.
To the chard, add the bread crumbs and the cooked bacon, season lightly with salt and pepper (optional) and mix everything together.
Divide the mixture between your mushrooms and bake them for about 20 minutes or until golden brown and crispy on top.
Purple Sweet Potato and Coconut Milk Mash
Ingredients
2 to 3 medium purple Okinawa sweet potatoes
1/3 cup coconut milk, more as needed
2 cloves garlic, minced, more to taste
1/3 teaspoon sea salt, or kosher salt, more to taste
Dash black pepper, more to taste
Instructions
Peel and quarter the potatoes. In a medium saucepan, boil in water until tender, about 45 minutes.
Drain the water and mash with coconut milk. Add more coconut milk until the desired consistency is reached.
Add garlic, salt, and pepper to taste. Enjoy!
Carrot and Zucchini with Yogurt Mint Sauce
INGREDIENTS
For the Fritters
1 lbs. zucchini, shredded
2 large carrots, shredded
1/4 cup all purpose flour
1/4 cup grated Parmesan cheese
1 large egg, slightly beaten
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/2 tsp. garlic powder
1/4 tsp. onion powder
For the Sauce
1/2 cup full fat plain Greek yogurt
1/4 cup finely chopped mint leaves
1 cloves of garlic, minced
Zest of 1/2lemon
1/2 TBSP freshly squeezed lemon juice
Kosher salt and cracked black pepper, to taste
INSTRUCTIONS
For the Fritters
Combine shredded zucchini and carrot in a bowl and sprinkle with a pinch of salt. Stir to combine. Allow to sit for 5 to 10 minutes, then with your hands, squeeze out as much liquid as you can over the sink. Return to the bowl.
Add to bowl with zucchini and carrot, the remaining ingredients and stir to combine.
Over med/high heat, heat large skillet with 1 - 2 TBSP. olive oil until oil begins to shimmer. Spoon a heaping tablespoon into the pan for each fritter and flatten with the back of the spoon. Don't over crowd the pan!
Cook for 2-3 minutes, or until bottoms are golden brown and carefully flip.
Cook for another 2 - 3 minutes, then remove to a paper towel lined plate or paper towel lined baking sheet.
Sprinkle with a little more salt, if desired, and repeat the process with the remaining batter.
For the Sauce
Place all of the ingredients into a bowl or sealable container. Mix the ingredients thoroughly until everything is well blended. Taste and season to your preference.
Crispy Onion Fries
Ingredients
3 russet potatoes
2 tablespoons apple cider vinegar
4 teaspoons kosher salt,, divided
1 tablespoon cornstarch
1/4 cup vegetable oil
Instructions
Scrub the potatoes, peel them (if desired) and cut them into 3/8 to 1/2-inch planks.
Cut the planks into 3/8 to 1/2-inch batons.
Combine very hot tap water in a large bowl with the vinegar and 1 tablespoon of the salt.
Soak the cut potato batons in the liquid for 15 to 30 minutes.
Drain the potatoes and thoroughly blot them dry with clean towels.
Place 2 foil-lined baking sheets in the oven and preheat to 450 degrees F.
Place the cornstarch, remaining teaspoon of salt, and oil in a medium bowl and add the potatoes.
Toss the potatoes in the oil mixture until well-coated.
When the oven has reached 450 degrees F, quickly remove the baking sheets, mist them liberally with non-stick spray, and arrange the potatoes on them in an even layer (trying not to allow the potatoes to touch each other).
Bake the fries until golden brown and crisp on all sides, turning them every 6 to 7 minutes (approx. 25 to 30 minutes total).