Blackberry and Arugula Salad
Ingredients
5 ounces baby arugula (or spinach)
1/4 cup thinly sliced shallot
1–2 cups fresh blackberries
1/3 cup crumbled goat cheese
1/4–1/2 cup toasted slivered almonds
1/4 cup basil leaves- torn
Balsamic Vinaigrette:
3 tablespoons olive oil
2 1/2 tablespoons balsamic vinegar
2 teaspoons maple syrup or honey
1/2 tsp salt
1/2 tsp pepper
Instructions
Make the dressing- whisk all ingredients in a small bowl.
In a large bowl, place arugula, basil and shallot. Toss with just enough dressing to lightly coat ( you may not need all). Feel free to add the remaining ingredients and toss or plate individual portions.
If plating: place the dressed greens onto plates. Top with blackberries, goat cheese, a few basil leaves and almonds.
Serve immediately!
From Feastingathome.com
Street Corn and Bay Scallop Tacos
Ingredients
2 ears of corn, kernels cut from the ear
1 tablespoon olive oil
1/2 teaspoon salt
1 pound bay scallops
2 tablespoons lime mayonnaise
1 teaspoon crumbled Mexican queso anejo or queso fresco,
1 teaspoon chili powder
2 tablespoons fresh cilantro leaves
12 warm corn tortillas
Instructions
In a large cast iron skillet preheated until extremely hot, place the corn kernels on half of the skillet and cook for about 5 minutes before turning. The kernels should char, leaving beautiful dark spots.
Drizzle olive oil and salt over the scallops and place on the other half of the skillet. Sear for about 3-4 minutes, turn, then sear for another two minutes.
Remove the corn and scallops to a large bowl and add the lime mayonnaise, mixing to incorporate. Scoop mixture into warm corn tortillas and garnish with queso añejo, guajillo powder and cilantro.
From Rickbayless.com
Wild Petrale Sole with Fennel and Cherry Tomatoes
Ingredients
1x2x3x
1 pint cherry tomatoes, halved
1 small fennel bulb, stocks and fronds removed (sub 1 large shallot or 1/2 yellow onion)
3 garlic cloves, thinly sliced
1 Tbsp. capers
4 Tbsp. extra-virgin olive oil, divided
1 Tbsp. red wine vinegar
1 tsp. honey
1 tsp. kosher salt, divided
Pinch of red chili flakes (optional)
1 lb petrale sole fillets
1/2 tsp. black pepper
1 lemon, sliced
Instructions
Preheat oven to 400ºF. Remove the stalks and root end of the fennel bulb, and slice the bulb into quarters. Remove the core from each quarter with your knife, and then thinly slice each quarter.
To a 4-quart baking dish, combine tomatoes, fennel, garlic, capers, 3 Tbsp. of the olive oil, vinegar, honey, 1/2 tsp. salt, and a pinch of chili flakes (optional); stir well to combine.
Bake, uncovered, for 20 to 25 minutes, until the tomatoes are broken down and jammy.
Meanwhile, pat the fish dry with paper towels, and brush all over with remaining 1 Tbsp. olive oil. Season fish with remaining 1/2 tsp. salt and black pepper.
Toss the tomato mixture, and nestle the fish fillets in the pan, spacing evenly apart. Top each fillet with one thin lemon slice. Roast until the fish is cooked through and flakes easily with a fork, about 10 to 15 minutes.
Spoon the tomato mixture over fish fillets when serving.
Adapted from Dishingouthealth.com
Parsley Potatoes
Ingredients
2 pounds yellow potatoes scrubbed clean
1 tablespoon kosher salt plus more to taste
2 tablespoons unsalted butter
2 tablespoons fresh parsley minced
Instructions
Scrub potatoes well and then cube them into 2-inch chunks.
Place the potatoes in a large saucepan, and cover with COLD water. Season the water with 1 tablespoon of kosher salt.Cover the saucepan and over high heat, bring the water to a rapid boil. Once boiling, remove the lid from the saucepan and reduce heat to medium and cook until the potatoes are tender about 12-15 minutes. A pairing knife should easily pierce the potatoes fully.
Once the potatoes are tender, drain them, and then immediately return the potatoes to the hot saucepan. Place over low heat for 1-2 minutes, to absorb any water remaining on the potatoes.
Turn off the heat, add in butter and parsley, and toss to combine. Taste and add salt if necessary. Serve warm.
Grilled Pork Tenderloin with Nectarines
Ingredients:
1lb boneless pork loin roast
1/4 cup balsamic vinegar
2 Tbsp Dijon mustard
2 Tbs. firmly packed light brown sugar
2 1/2 TBSP olive oil
Kosher salt and freshly ground pepper, to taste
2 nectarines, pitted and halved
Directions:
In a small bowl, whisk together the vinegar, mustard, brown sugar, thyme and the 2 Tbsp olive oil. Pour the marinade into a plastic bag with the pork, seal the bag, and refrigerate for at least 2 hours or up to 24 hours, turning the bag over once or twice.
Remove the pork from the marinade and generously season the pork on all sides with salt and pepper. Let stand at room temperature for 1 hour.
Heat the grill to 400 degrees.
Grill the pork for about 15 to 20 minutes, turning every 5 minutes, until the middle is firm — it should feel like the pad of skin just below your thumb. Remove the pork and let rest for about 10 minutes.
Place the nectarine halves cut-side down, turning every now and then so they don’t burn, and closing the lid to help them cook through if necessary. You want them to be soft, but still hold their shape. Slice the pork on a cutting board, place on a platter, and surround with cooked nectarine and any juices from the meat or fruit.
Adapted from Williams Sanoma
Lemon Kale Salad
Ingredients
4 cups chopped fresh kale
1 Tbsp. olive oil
1 Tbsp. lemon juice
pinch of salt and freshly-ground black pepper
1/4 cup freshly-grated Parmesan (optional)
.
Instructions
In a large bowl, whisk together olive oil, lemon juice, thyme, salt and pepper. Add kale and Parmesan (if using), and toss until the kale is evenly coated.
Massage the dressing into the kale with your fingers for an extra minute or two until the kale is soft and dark green.
Serve immediately.
Adapted from Giimmesomeoven.com
Ground Beef and Broccoli
INGREDIENTS
1 1/2 cup water
1/4 cup soy sauce
2 tablespoons Sweet Cooking Rice Seasoning
2 tablespoons cornstarch
2 teaspoons freshly grated ginger
1 teaspoon sesame oil
3 cloves garlic, minced
hefty pinch of red pepper flakes
1 pound ground beef
4-5 cups broccoli florets (about 1 large head)
INSTRUCTIONS
In a medium bowl whisk the water, soy sauce, rice seasoning, cornstarch, ginger, sesame oil, garlic, and red pepper flakes. Set aside.
Brown ground beef in a large skillet over medium-high heat until no longer pink. Drain any grease. Add broccoli and reserved soy sauce mixture. Stir and cook until thickened and broccoli is tender-crisp. (About 3-5 minutes)
Cilantro Lime Cucumber Salad
Ingredients
1 jalapeno, seeded and finely diced
2 cloves garlic, finely minced
3 tablespoons lime juice, fresh
1/4 teaspoon red pepper, crushed
½ teaspoon salt, or to taste
black pepper, to taste
3 tablespoons olive oil
2 cucumbers, very finely sliced
4 tablespoons cilantro, minced, to taste
Instructions
Dice the jalapeno and garlic and add to a medium-sized bowl.
Add 3 tablespoons of fresh lime juice, crushed red pepper, salt, and pepper. Use a whisk to incorporate the 3 tablespoons olive oil. Set aside.
Finely slice the cucumbers. Add the cucumbers to the dressing and stir together.
Finely mince the cilantro and add it to the bowl. Stir to combine. You can either let it sit in the fridge to marinate for a couple hours, or serve immediately.
Pattypan Squash Tacos
INGREDIENTS
3 tablespoons olive oil
1 red onion, diced
2 cloves garlic, minced
1 pound patty pan squash, quartered and sliced into 1/2-inch thick slices
1 teaspoon ground cumin
10-12 corn tortillas
Pico de Gallo , for serving
1/2 cup chopped cilantro
Kosher salt
INSTRUCTIONS
Saute onion and garlic. Heat oil in a large frying pan over medium-high heat. Once shimmering add onion and garlic and season with salt. Cook until just starting to brown.
Char summer squash. Add squash mix with the onions and garlic and then let cook undisturbed until squash is browned in a few spots on the side that is touching the pan. Stir and char on the other side. Stir in cumin and season again with salt.
Warm tortillas. Meanwhile, heat a dry medium frying pan or comal over medium heat. Once warm, add tortillas one at a time, toasting lightly on both sides. Transfer tortillas to a clean kitchen towel or tortillero to keep warm.
Serve. Once squash is nicely browned, stir in cilantro. Taste and add more salt if needed. Transfer to a warm bowl and serve with tortillas and pico de gallo.
Wild Alaskan Halibut with Peach Salsa
Ingredients
2 6-oz halibut fillets
2 teaspoon olive oil
½ teaspoon sea salt
½ teaspoon cracked black pepper
2 medium ripe peaches, diced to ½″
1/2 cucumber, diced
1 jalapeño pepper, minced
1 TBSP minced red onion
2 tablespoon fresh cilantro
1 tablespoon fresh lime juice, from 1 lime
½ teaspoon sea salt
½ teaspoon cracked black pepper
Instructions
Heat the oven to 450°F. Line a baking sheet with parchment paper.
Pat the halibut fillets until dry, then place onto the parchment lined baking sheet. Drizzle with olive oil and rub into both sides of the fillet. Sprinkle with salt and pepper.
Transfer the baking sheet to the oven and baked 10-12, or until the internal temperature reaches 130°F-135°F using an instant read thermometer.
While the halibut cooks, make the peach salsa. Combine the peaches, cucumber, pepper, cilantro, onion, lime juice, salt and pepper in a small bowl. Stir to combine, then taste for seasoning. Adjust with additional lime juice, salt, or pepper as needed.
Generously top the baked halibut with the salsa, then serve immediately. Leftover salsa will keep in a sealed container in the fridge for up to 2 days.