Collard Sweet Potato Wraps
Ingredients
1 medium sweet potato
2 teaspoon ground cumin divided
2 tablespoon olive oil divided
salt and pepper
⅔ cup quinoa or 2 cups cooked
1 15 oz can black beans drained and rinsed
3 tablespoon tahini
zest and juice of 1 lime
1 Anaheim pepper
4 green onions sliced lengthwise
8 large collard leaves
Instructions
Preheat oven to 375°F.
Slice the sweet potato into ½” slices, then cut each slice into ½" strips. Toss with 1 tablespoon of the oil, 1 teaspoon of the cumin and salt and pepper.
Spread onto a baking sheet in a single layer and bake for 15 minutes or until cooked.
Cook the quinoa according to package instructions. Drain, rinse under cold water and add to a mixing bowl with the beans, tahini, lemon zest and juice and remaining oil and cumin. Toss to combine.
Bring a large pan of water to the boil. Prepare a large bowl of iced water.
Wash the leaves well, then trim each leaf across the broad part of the base. Hold the knife flat to the leaf, then run down gently to slice off the bulbous part of the stem so it lays flat.
Place the prepared leaves into the boiling water for 15 seconds to balance, then remove and place into the iced water until cool. Drain.
Slice the pepper into strips.
Lay a prepared leaf on the worktop and add 2-3 tablespoons of the quinoa mixture along the center. Add a few pieces each of pepper, onion and sweet potato.
Fold two opposite edges into the middle over the filling, then fold a third side over. Roll towards the final edge to form a little wrap parcel, keep the seam on the bottom to keep them closed. Repeat with the remaining leaves and fillings.
Cilantro Lime King Salmon
Ingredients
SALMON
2 6 oz King Salmon fillets
CILANTRO LIME MARINADE
1/2 cup loosely packed cilantro, minced (measure before mincing)
2 garlic cloves, minced
2 TBSP cup freshly squeezed lime juice
lime zest from 1 lime
1 TBSP honey
1 1/2 TBSP olive oil
1 tsp chili powder
1 tsp EACH ground cumin, salt
1/2 tsp EACH smoked paprika, onion powder, dried oregano
1/4 tsp pepper
VEGGIES
1 cups peeled sweet potatoes (3/-4-inch chopped cubes)
1 tablespoon olive oil
salt and pepper
1/4 teaspoon chili powder
1 zucchini (sliced 1/2-3/-4-inch thick, quartered)
Instructions
Preheat oven to 400 degrees F.
Whisk all of the marinade ingredients together in a medium bowl. Remove 1 tablespoon to use later for the vegetables.
Line the salmon fillets skin side down in a in a dish that fits them snuggly together. Pour the remaining marinade evenly over the top of the salmon. Marinate at room temperature while you prep the veggies, ideally 30-40 minutes. Don't marinate longer or the fish can become mushy.
Line a baking sheet with foil and spray with cooking spray for easy cleanup. Add the chopped sweet potatoes and toss with 1 tablespoon olive oil, ½ teaspoon chili powder, ¼ teaspoon salt and ⅛ teaspoon pepper. Roast for 20 minutes at 400 degrees F.
Stir the potatoes and push them to one side of the baking sheet. Add zucchini and toss them with the 2 tablespoons reserved marinade and season with freshly cracked salt and pepper. Push them towards the opposite side of the baking sheet. Line the salmon down the middle.
Bake at 400 degrees F for approximately 12-16 minutes or until salmon is cooked to your liking and easily flakes with a fork, I recommend 130 degrees F on an instant read thermometer (cooking time may vary depending on thickness of salmon.) If your salmon is done before your veggies, remove the salmon to a plate and continue to roast the veggies to your liking.
Season with freshly cracked salt and pepper to taste. Serve salmon and veggies together or add to a rice bowl with sides such as black beans, avocados/guacamole, sour cream, hot sauce and additional freshly squeezed lime juice if desired etc.
Oregon Bay Shrimp "Ceviche"
Ingredients
1 lb. Oregon bay shrimp
1 cup Roma tomatoes, chopped
½ cup cucumber, chopped (or Persian cucumbers)
¼ cup green onion, chopped
1 Anaheim pepper, deseeded & finely chopped
¼ cup cilantro, chopped (leaves and stems are ok)
juice from 2 limes
Instructions
Defrost frozen bay shrimp in the refrigerator overnight. Place shrimp in a bowl and toss with lime juice. Fold in vegetables.
Chill mixture in the refrigerator for 15 minutes. Toss again, then add salt to taste before serving.
Parmesan Crusted Purple Cauliflower
Ingredients
1 head purple cauliflower
2 to 4 Tbsp olive oil
½ tsp each salt and pepper
½ cup freshly grated parmesan cheese
Instructions
Prep: Preheat oven to 425°F (218°C). Cut cauliflower into either 1 inch slabs or bit-sized florets.
Cook: Transfer cauliflower to a parchment-lined baking sheet. Drizzle oil, salt, and pepper on top, then toss around to evenly coat. Cook on the lower rack of the oven for 10 to 15 minutes, or until cauliflower is just beginning to brown on the edges.
Cheese: Remove tray from oven. Sprinkle cheese evenly over the cauliflower. Return the tray to the oven and continue cooking for 5 to 10 minutes, or until cheese is a bit browned and crispy. Serve hot.
Easy Baby Back Ribs
Ingredients
1 rack baby back ribs (you can cook as many racks as you want at the same time)
1 tablespoon paprika
1 tablespoon brown sugar use a brown sugar substitute for low carb option
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons chili powder Use mild to hot, depending on your taste preferences
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon mustard powder
1/2 cup bbq sauce
Instructions
Pre-heat the oven to 275° F.
Rinse and pat the ribs dry with a paper towel. Remove the silver skin membrane from the underside.
Coat the ribs with the dry rub. It's not necessary, but if you have time, cover and let sit in the refrigerator for 2 hours or overnight to enhance flavor.
Wrap the ribs in foil on a baking sheet, sealing the edges tightly to create a packet.
Cook in the oven for 2 hours. You’ll know it’s ready when the meat pulls back from the bone and becomes fork tender. Continue cooking until the bone gives easily when pulled (up to 4 hours for larger rack of ribs).
Peel back the foil and discard any juices. Baste the ribs with BBQ sauce.
Simple Salad with Oregano Vinaigrette
Ingredients
For the Vinaigrette
1 to 2 cloves garlic
2 tbsp red wine vinegar
2 tablespoon fresh oregano
1/2 teaspoon kosher salt
1/4 teaspoon Dijon mustard
Freshly ground black pepper
1/4 cup extra-virgin olive oil
For the Salad
1 head romaine lettuce, washed and dried
Instructions
Make the vinaigrette: Mince 2 large or 3 small cloves garlic and place in a large bowl. Add red wine vinegar, oregano, kosher salt, Dijon mustard, and several grinds black pepper, and whisk to combine. While whisking constantly, slowly drizzle in cup extra-virgin olive oil and continue whisking until emulsified.
Make the Salad: Trim and discard root end romaine; slice leaves into thin ribbons, about 1/8-inch-thick, discarding any pieces of core. Transfer to a large bowl; toss gently to separate romaine ribbons.
Drizzle vinaigrette over romaine; toss to coat. Set aside to rest for 10 minutes before serving.
Greek Style Roasted Branzino
Ingredients
2 whole branzino, gutted and cleaned
6 sprigs fresh oregano
4 garlic cloves, peeled
1 cup cherry tomatoes, halved
6 teaspoons salted butter
olive oil
Directions
Pre-heat oven to 400F.
Place the Branzino in aluminum baking tray. Layer 3 sprigs each of oregano, 2 garlic cloves, and 3 butter slices. Scatter the cherry tomatoes throughout the tray. Drizzle olive oil on each of the Branzino.
Place tray in the oven and cook for 20 minutes, or until the meat flakes easily with a fork.
Transfer the Branzino to a large serving plate. Drizzle 1-2 teaspoons olive oil on top of each whole fish and serve immediately.
Roasted Eggplant and Bell Pepper Salad
Ingredients
2 tablespoons olive oil
1 medium onion, sliced
1 large eggplant, cut into chunks
2 red bell peppers, cut into chunks
1 TBSP fresh oregano
2 cloves garlic, minced, or more to taste
salt and ground black pepper to taste
Instructions
Preheat the oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and cook, stirring, until browned, 5 to 7 minutes. Transfer to a plate.
Add remaining olive oil to the skillet; add eggplant and bell pepper. Cook, stirring, until softened, about 5 minutes. Add garlic, oregano, salt, and pepper; cook 2 to 3 minutes more. Return onion to the skillet. Adjust seasonings if necessary.
Transfer eggplant mixture to a baking pan. Bake in the preheated oven for 30 minutes.
Cool 1 hour; serve at room temperature or refrigerate and serve chilled.
Grilled Albacore Tuna with Tomatoes, Basil and Capers
Ingredients
2 6oz Albacore Tuna Steaks
1 cup diced tomatoes (seeds and core removed, 1/4" dice)
2 tbs thinly sliced shallots
1.5 – 2 tbs capers- rinsed and patted dry.
3/4 tsp minced garlic
3/4 tsp kosher salt, or to taste (plus extra for seasoning steaks)
1/2 tsp ground black pepper, or to taste (plus extra for seasoning steaks)
1 tbs champagne vinegar
3 tbs evtra virgin olive oil
1/2 cup basil
Instructions
Preheat your grill as hot as it goes. Make sure your grates are clean.
Combine the tomatoes, garlic, shallot, capers, 1 tsp salt, 1/2 tsp black pepper, 3 tablespoons EVOO & 1 tablespoon champagne vinegar. Mix gently and set aside. (Do not mix in the basil. Keep the basil set aside.)
Drizzle tuna steak with olive oil and season the steaks with salt & fresh ground pepper. Rub the sides and add more seasoning if necessary to ensure all sides are coated.
Place tuna on the hot grill for 1 minute for rare tuna steaks. With tongs and a spatula , flip the tuna and cook for 1 minute more. Remove from grill and let the tuna rest for a minute or two while you finish the salad.
Julienne the basil and and mix it into the tomato & caper mixture.
Slice the tuna across the grain. Plate the tuna slices and top with the tomato & caper salad.
From Feastandmerriment.com
Wilted Chard with Shallots and VInegar
Ingredients
1 bunch Swiss chard, ribs and stems separated from leaves
2 tablespoons olive oil
2 large shallots, thinly sliced into rings
2 garlic cloves, grated
Kosher salt
2 teaspoons Sherry vinegar or red wine vinegar
Instructions
Cut Swiss chard stems into very small pieces. Tear leaves into 2" pieces and rinse well (you’ll want some water still clinging to the leaves).
Heat oil in a large skillet over medium-high. Add chard stems, shallots, and garlic and season with salt. Cook, stirring occasionally, until vegetables are starting to soften but haven’t taken on any color, about 2 minutes.
Add chard leaves, season with salt, and cook, tossing occasionally, until leaves are tender and have released some liquid, about 3 minutes (stems will have a bit of crunch).
Mix in vinegar; taste and season with more salt if needed.
Recipe by Jeremy Fox