Curry with Red Kuri Squash
Ingredients
6 cloves garlic
2 tablespoons minced ginger
2 teaspoons olive oil
1 teaspoon each curry powder and chili powder
1/2 teaspoon each turmeric and cayenne pepper
5–6 cups peeled, chopped Red Kuri Squash
1 15-ounce can thick coconut milk
3 tablespoons red curry paste
3 tablespoons creamy peanut butter
1/2 tablespoon honey
2 15-ounce cans fire roasted diced tomatoes
cilantro for topping
Instructions
Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger. Saute for 2-3 minutes, until soft and fragrant.
Sprinkle the dry seasonings (curry, chili, turmeric, cayenne) over the squash and toss to combine. Pour the coconut milk into the skillet and whisk the curry, peanut butter, and honey into the coconut milk until smooth. Add the seasoned squash and tomatoes. Cover and simmer for 10-15 minutes or until squash is tender but not mushy. Remove from heat and let stand for 10 minutes (the sauce will thicken).
Coconut Poached Rockfish with Bok Choy
Ingredients
16 ounces Wild Oregon Rockfish
1 tablespoons neutral oil, such as canola
1 shallot, thinly sliced
2 cloves garlic, peeled and thinly sliced
1 inch knob of fresh ginger, peeled and thinly sliced
1 Thai bird chili, peeled and sliced into very thin rounds (optional)
1 13-ounce cans coconut milk
1/2 tablespoon light brown sugar
7 ounces baby bok choy, chopped into large pieces
1/4 cup roughly-chopped cilantro
2 scallions, green and light green parts, sliced thin
1 limes, half for juice and half for wedges to serve
kosher salt, to taste
Instructions
Season the fish with a generous sprinkle of kosher salt. Set aside.
Heat a skillet over medium heat with the oil. Add the shallot, garlic, ginger, and chili pepper (if using). Cook, stirring, until the shallot is translucent, about 2 minutes.
Whisk in the coconut milk, juice of 1/2 lime, fish sauce, brown sugar, and a generous pinch of salt. Bring to a simmer and add the fish. Turn the heat to low and cover. Poach the fish at a low simmer for 6 to 8 minutes, until the fish is cooked. Do not boil or the fish will be tough.
PRO TIP: You will know the fish is cooked when it has turned very white and flaky.
Remove the fish with a slotted spoon or spatula and divide it into the bowls.
Add the bok choy to the coconut milk liquid and raise the heat to medium-low. Cook until just tender but not mushy, about 1 to 2 minutes. Taste the broth for seasoning.
Divide the bok choy and broth among the bowls. Top with scallions, cilantro, and a lime wedge. Serve hot.
Quinoa Salad with Broccoli, Cilantro and Lime
Ingredients
2 1/2 cups cooked quinoa
1 1/2 cups steamed broccoli florets, steamed for 4 to 5 minutes then separated into smaller florets
1/2 cup chopped cilantro
1 to 2 tablespoons toasted pumpkin seeds
1 ounce crumbled feta cheese (1/4 cup)
Freshly ground pepper
3 tablespoons fresh lime juice
Salt to taste
1 garlic clove, minced
6 tablespoons extra-virgin olive oil
Instructions
In a large bowl, combine quinoa, broccoli, cilantro, pumpkin seeds, , feta and freshly ground pepper. Toss together.
In a small bowl or measuring cup whisk together lime juice, salt, and garlic. Add olive oil and whisk until amalgamated. Add to salad and toss together well. Taste and adjust seasoning.
Sheet Pan Italian Sausage and Peppers
Ingredients
1 lbs. sausage cut into 1/2-inch rounds
1 medium red bell pepper sliced into 1/4-inch strips
1 medium yellow bell pepper sliced into 1/4-inch strips
1 small yellow onion sliced into 1/4-inch strips
3 tablespoons olive oil
2 teaspoons red wine vinegar
2 garlic cloves minced (about 2 teaspoons)
½ teaspoon salt
Instructions
Preheat the oven to 400 degrees F. For easy clean up, line a large, rimmed baking sheet with parchment paper.
Arrange the cut sausage, bell peppers, and onions in the center of the pan.
Drizzle with the olive oil and red wine vinegar, then sprinkle with the garlic and salt. Toss to combine, then arrange in a single layer.
Bake for 25-35 minutes, until the peppers are as tender as you like, tossing once halfway through. Remove from the oven and serve hot.
Brussels Sprouts with Green Garlic
Ingredients
1 pound brussels sprouts
4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
8 shoots green garlic, white and light green parts minced
Salt and pepper to taste
1 tablespoon balsamic vinegar
Instructions
Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
Cranberry Orange Pork Tenderloin
Ingredients
1 lbs. pork tenderloin, patted dry
Sea salt and black pepper, to taste
2 teaspoons avocado or extra virgin olive oil
1/2 cup orange juice
1-1/2 teaspoons Dijon mustard
2 Tablespoon light brown sugar
4 Tablespoons fresh parsley leaves, finely chopped
1/2 cup dried cranberries
1 Tablespoon unsalted butter
Directions:
Butterfly pork tenderloin, place in a large bowl and drizzle with oil and season with salt and pepper to taste. Set aside.
Combine orange juice, mustard, brown sugar and rosemary. Set aside.
Heat a large 12” nonstick skillet over medium-high heat. Add pork tenderloin to hot skillet. Cook 5-6 minutes on first side or until well browned. Flip and cook on 2nd side 5 minutes more or until just cooked through. Remove tenderloin from pan and place on rimmed cutting board and lightly cover with foil to keep warm.
Add orange juice mixture to skillet. Add any accumulated meat juices from cutting board. Add cranberries and cook stirring until cranberries pop (8-10 minutes). Remove from heat and whisk in butter just until it melts.
Thinly slice meat and place on serving platter. Spoon cranberry orange sauce on top and garnish with additional fresh rosemary, if desired. Enjoy!
Seared Scallops & Potato Celery Root Purée
Ingredients
Celery Root Purée
2 cups celery root, peeled and diced
4 stalks of green garlic minced (white and light green parts)
1/2 cup 35% cream, approximately
Salt and pepper
Scallops
8 large scallops
1 tablespoons olive oil
1 tablespoons butter
Instructions
In a pan of salted boiling water, cook the celery root and garlic until tender. Drain.
In the bowl of a food processor, purée the celery root and garlic until smooth. Add the cream. Season with salt and pepper. Keep warm.
Pat the scallops dry with paper towels.
In a large non-stick skillet over high heat, sear the scallops in the oil and butter for about 2 minutes on each side. Season with salt and pepper.
In each plate, draw two lines with the celeriac purée using a spoon and place a scallop on each line. Drizzle with a few drops of good olive oil. Season with pepper. Garnish with chives or chervil. Serve immediately.
Rainbow Carrots with Orange and Parsley
Ingredients
1 bunch rainbow carrots, sliced diagonally
2 tablespoons butter
1/4 cup fresh orange juice
1 tablespoons brown sugar
2 tablespoons minced fresh parsley
Directions
Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain.
Melt butter in a large skillet; stir in orange juice and brown sugar. Add carrots and parsley; stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened.
Buttered Green Beans with Hazelnuts
Ingredients
1 pound green beans, trimmed
4 tablespoons unsalted butter
⅓ cup chopped hazelnuts
1-2 tablespoons chopped fresh thyme
sea salt
Instructions
Drop the green beans in boiling, generously salted water and cook 3 – 5 minutes, until tender but still bright green. Drain and transfer to a serving bowl.
Heat a small skillet over medium heat. Add the butter and let it melt and bubble, swirling the pan. When the butter begins to foam, turn up the heat to medium-high and cook until the butter turns amber and smells nutty — this should take just a few minutes.
Take the butter off the heat and stir in the hazelnuts and thyme. Pour the butter over the beans and sprinkle with sea salt.
Treviso and Persimmon Salad
Ingredients
1 tablespoon minced onion
2 tablespoons sherry vinegar
Salt
freshly ground pepper
6 tablespoons olive oil
2 Bosc pears, cored and cut into ⅛-inch slices (see note)
4 fuyu persimmons, peeled, cored and cut into ¼-inch slices
1 treviso radicchio
3 cups baby spinach
¼ cup roasted hazelnuts
¼ cup crumbled Stilton
¼ cup pomegranate seeds
Instructions
Macerate the onion in sherry vinegar and a pinch of salt and pepper. Add hazelnut oil; taste and adjust seasoning.
Just before serving, toss pears, persimmons and Treviso and spinach in a bowl and dress with vinaigrette. Season to taste and sprinkle with hazelnuts, Stilton and pomegranate seeds.