Rainbow Trout Stuffed w Lemon and Herbs

• 4 Rainbow Trout fillets, butterflied

• Fresh Herbs

• Sliced Lemon

• Olive Oil

• Salt and Pepper

• Salsa Verde

Heat oven to 400. When hot, turn to broil.

Sprinkle salt and pepper inside trout and stuff with herbs and lemon. Pour a little olive oil in there too.

Place trout on sheet pan with aluminum foil and rub a little olive oil on the outside of the fish to prevent sticking.

Place sheet pan in middle of oven and broil for about 5 minutes. Check fish to make sure they are not getting charred. If so, turn off broiler and bake at 400 for 2-4 minutes more or just return to oven to finish cooking 2 minutes. Check thickest part of fish for doneness- should be firm to touch.

Serve with Salsa Verde (can be warmed)

Salsa Verde

• 1 bunch parsley, chopped (about 2 cups)

• 3 Cloves garlic, minced

• Kosher Salt

• 2 TB capers, chopped (optional)

• 1 Lemon, zested and squeezed – ¼ C.

• 2-4 TB. Red Wine Vinegar

• 1 anchovy filet, chopped (optional)

• ½ C olive oil

Smash the garlic, chop it, then mince with sea salt. Add the capers. Put in mixing bowl with lemon zest and lemon juice to sit and marinate while you chop up the herbs. You should have about 2 cups, but don’t sweat the amount really. Whisk in the red wine vinegar or whatever vinegar you have on hand, the anchovy fillet, and then slowly drizzle in the olive oil while whisking to emulsify. Throw in a large pinch of sea salt and then mix in the herbs. If you have basil or mint laying around, add that too. Taste. If it is too lemony, add salt and/or olive oil. Will keep for a week or so in the refrigerator.

Collards w Farro and Grapes

f Six Seasons by Joshua McFarland

·      1 C. faro

·      2 garlic cloves, smashed

·      red wine vinegar

·      1 bunch collards, ribs cut out, leaves sliced into ribbons

·      2 C. red grapes, halved

·      ½ C. hazelnuts, toasted

·      1 bunch scallions, sliced at a sharp angle, soaked in ice water for 20 min and drained

·      Extra virgin olive oil

1.    Drizzle a bit of olive oil in a large pan and toast the faro for about 8 min. on low until nutty smelling. Add 4 C. water, smashed garlic and 2 tsp. salt. Simmer for 12-20 minutes, until a dente. Drain and reserve liquid and toast faro for couple minutes to dry out, then dump into serving bowl.

2.    Put the cooking liquid back into the pan and add the collards, garlic and a splash of vinegar. Put the top on and simmer for 12-15 min. Drain collards and dump into serving bowl.

3.    Add grapes, hazelnuts, scallion and toss. Add ¼ C. vinegar, season well with salt and pepper and taste.

4.    Finish with ¼ C. olive oil. Let sit a bit before serving as flavors will meld as it cools.

Leek Zucchini Poblano Soup

• ¼ C. Olive Oil

• 1 Poblano- thinly sliced

• 1 Leek, thinly sliced

• 5 Zucchini (2 1/2 lbs)

• 2 Garlic cloves, sliced

• 4 C. Chicken Broth

• 1 Parmesan Rind

• 1 Bunch Cilantro or Parsley

• 1 C. Greek Yogurt

1. Heat olive oil in a large pot. Add poblano and leek and cook, stirring often until softened, about 10 minutes.

2.   Add zucchini and garlic, pinch of kosher salt and fresh black pepper and cook for 6-8 minutes, stirring often.

3. Add chicken broth and Parmesan rind, bring to a boil, then simmer for 15 minutes. Add the parsley or cilantro.

4. Puree soup until smooth and return to pot. I often puree the parmesan rind, that is up to you if you want to remove or puree. Taste for salt and pepper, stir in greek yogurt and gently heat. Can be served warm or cold.

**The Greek Yogurt is optional if you prefer dairy-free

Roasted Strawberry Milkshake

Are you thinking about Valentine’s Day?? How about a peek of strawberry fun with a roasted strawberry milkshake!? The possibilities after roasting strawberries are endless as they taste like a luscious bite of summer!

1. Hull and halve 1 lb. strawberries

2. Spread on a parchment lined baking sheet and toss with 2 TB demerara sugar.

3. Roast in 350 oven for 45 min., tossing every 15 min. 

4. Scrape juices and berries into a bowl and let the fun begin! 

Blend with 2 C. vanilla ice cream and 1/4 C. buttermilk for the most delicious shake you have ever had according to Food52.....spoon on top of Greek Yogurt along with some toasted hazelnuts...spoon over a bagel and cream cheese...you get the picture!

Seedy Nut Bars

• 1 1/2 C. assorted nuts and seeds

  • cashews, almonds, pecans, peanuts (I toasted all of these)

  • sesame seeds, pumpkin seeds, sunflower seeds (pepitas were toasted)

• 1/3 C. crispy brown rice cereal (Rice Krispies work too)

• 1/2 C. raisins (I used a combination of golden and regular, dried cherries work too)

• 1/3 C. Organic light corn syrup or Brown rice syrup

• Pinch of kosher salt IF none of your nuts are salted…my pepitas were salted

1. Line an 8X8 pan with parchment paper and spray w nonstick cooking spray

2. Preheat oven to 325.

3. Stir together all the nuts, seeds and raisins.

4. Mix in the syrup well.

5. Transfer to pan and use wet hands to press press press down into a tight square.

6. Bake 20 minutes.

7. Cool and cut into bars. If you will not eat the whole batch in 2 days, put into refrigerator to keep moist and chewy.

*** It’s also fun to put the corn syrup in a glass bowl and microwave it for a minute, stirring about half way w 1/4 C. peanut butter to mix into the nuts and seeds.

Lamb Meatballs w Spinach and Orzo

• 1 1/2 lbs. ground lamb

• 1 C. frozen spinach, thawed and squeezed dry

• 1 C. grated red onion

• 1 egg, beaten

• 1/2 C. bread crumbs

• 3 cloves garlic, minced

• 1 lemon, zested and juiced, half zest for meatballs and half w juice for orzo

• 2 handfulls mint and dill, chopped

• Kosher salt and pepper

• 2 TB. olive oil

• 1 1/2 C. orzo

• 3 C. chicken broth

• 1 C. feta cheese

• 1 pint Cherry tomatoes (optional)

1. Preheat oven to 350.

2. Combine lamb through salt and pepper gently and form into 2 in. meatballs. Handle lightly so as not to compact and make too dense!

3. Heat 2 TB. olive oil in medium sized dutch oven over medium-high heat and cook the meatballs until browned, about 10 min. Remove to a plate.

4. Add the orzo and stir to coat with the oil in the pan. Stir in the broth, scrape up any browned bits from the bottom, add the lemon juice and remaining zest and return the meatballs to the pan.

5. Cover and bake about 30 minutes. Remove lid and check liquid in pan. If the mixture is too dry and the orzo is not cooked, add a splash of water.  Sprinkle the feta on top and bake for 10 more minutes with the lid off.

6. Serve with additional herbs sprinkled on top and Greek yogurt if desired. I also threw in some cherry tomatoes for the last 10 minutes of baking!

**adapted from Food52

Fabulous Holiday Appetizers I

Burrata with Marinated Tomatoes

There are 3 important components to this dish.

1. Marinated tomatoes- Get an assortment of cherry tomatoes as larger tomatoes are not in season and will be tasteless. Then slice them in half and salt them vigorously and place them in a strainer for an hour. This will concentrate their flavors and provide a nice base note.

2. Good quality Burrata- Head to a gourmet market or cheese store. Burrata is a fresh, young cheese and should be eaten immediately and served at room temp.

3. Good quality olive oil and balsamic vinegar. Scatter the drained tomatoes on a a plain platter so the colors will really pop. Nestle the burrata among them and then drizzle the entire dish with some fruity extra virgin olive oil and a a nice aged balsamic. A garnish of fresh basil is a nice bonus but not a deal breaker.

Shaved Brussels Sprouts w Pecorino

• 1/4 C. fresh lemon juice (Meyer lemon if u have one)

• 2 TB. dijon mustard

• 1 clove garlic, minced

• 1 shallot, minced

• 1/2 tsp. kosher salt

• 1 2lb. bag brussels sprouts, grated in food processor (note the grater blade was better than the slicing blade)

• 1/2 C. olive oil, divided

• 1/2 C. shaved almonds

• 1 C. pecorino, grated

 Combine the lemon juice, mustard, shallots and garlic and salt in a small bowl. Set aside for 10-15 minutes to let flavors meld to mellow out the garlic.

Spoon 1 TB. olive oil into small frying pan and gently fry almonds until slightly toasty. Remove and dry nuts on a paper towel.

Slowly whisk remaining olive oil into lemon mixture and then toss dressing with brussels. Add cheese and toss again. Taste for salt and pepper, then sprinkle on almonds and toss once last time. Yum!

Note: Brussels can be grated and refrigerated in a ziploc for 2 days. Just toss in dressing before serving, though the leftovers are delicious a day or 2 later...also this recipe works great with goold ole kale too.

Skirt Steak w Carrots and Spinach

from Food and Wine

1 pound skirt steak, cut into 4 pieces

• 3 tablespoons extra-virgin olive oil, plus more for brushing

• 1 tablespoon crushed coriander seeds

• 1 tablespoon smoked sweet paprika

• 1 1/2 teaspoons finely grated lime zest

• Kosher salt

• Pepper

• 1 red onion, halved and sliced lengthwise 1/4 inch thick

• 3 multicolored carrots, thinly sliced on the bias

• 1 jalapeño—halved, seeded and cut into julienne

• 6 garlic cloves, thickly sliced

• One 6-ounce bunch of arugula or spinach, coarsely chopped

• 2 tablespoons fresh lime juice, plus wedges for serving

• Warm tortillas, for serving

1. Brush the steaks with olive oil and season with the coriander, smoked paprika, lime zest, salt and pepper. Refrigerate for 15 minutes.
 

2. Preheat a large cast-iron skillet or griddle over high heat until smoking. Add 2 tablespoons of the olive oil and the steaks and cook over high heat, turning once, until charred on the outside and medium-rare within, about 4 minutes total; do not wipe out the skillet. Transfer the steaks to a carving board and let rest for 10 minutes, then thinly slice against the grain. 


3. Meanwhile, in the same skillet or on the griddle, heat the remaining 1 tablespoon of olive oil. Add the onion, carrots, jalapeño and garlic and cook over high heat, stirring, until softened, about 5 minutes. Stir in the arugula and lime juice and cook until sizzling, about 1 minute. Top with the sliced steak and serve with warm tortillas and lime wedges.

Mexican Eggs/Huevos Ahogadas

• 1 Jar of your favorite salsa, a combination of a green and red one is nice too!

• 6-8 Eggs

• 1 C. Grated Cheese- Cheddar is good, but queso fresco is more authentic

• Cilantro

• Avocado

Heat a large frying pan over medium heat and pour the salsa into the pan. If you want to layer green and red, pour one in first, then pour the other in the middle. When the salsa begins to bubble, crack the eggs into the pan in a circle like a clock, working around. If it is easier for you, crack each egg into a small glass bowl and then slide them into the pan. Sprinkle with grated cheese and a couple pinches kosher salt. Cover the pan and cook 4-6 minutes until the eggs are at the desired consistency.  Top with avocado and fresh cilantro and more cheese if desired.

I like to make these in a large cast iron pan and take the pan directly to the table. Serve with warmed corn or flour tortillas.

Sheetpan Chicken w Yogurt, Turmeric and Chickpeas

inspired by Alison Roman ****

• 4 Chicken Thighs + 2 packages Chicken Tenders

• Kosher salt and freshly ground pepper

• 1 C. full-fat Greek yogurt

• 2 teaspoons ground turmeric

• 1 TB. smoked paprika

• 1 TB. fennel seed

• 1 TB cumin seed, ground will work in a pinch

• 2 cans chickpeas, drained and rinsed

• 1 large red onion, sliced

• 3 carrots, peeled and chopped in 2 inch pieces along the bias

• 2 tablespoons olive oil

• ½ cup mint or cilantro or even parsley leaves, torn

• Mix chicken, yogurt, paprika and turmeric in a large bowl. Let marinate at least 1 hour, refrigerate if marinating for longer, all day is great.

• Preheat oven to 375. Throw onions and carrots onto a sheet pan along with the drained chickpeas. Drizzle w olive oil and season with salt and pepper. Place chicken thighs on top and season those with salt and pepper. Throw in oven and bake for 25 minutes.

• After 25 minutes, add chicken tenders to pan, season with salt and pepper and bake for another 20 minutes.

• Scatter w fresh herbs and serve with more yogurt if desired.

Slow Cooked Squash

recipe from Claire Saffitz and Epicurious

• 1 lb. summer squash, sliced 1/4” thick

• 1/2 head of garlic

• Zest of 1 lemon, removed in wide strips

• 2 sprigs thyme

• 1/2 cup extra-virgin olive oil

• 3/4 tsp. kosher salt

• 1 Tbsp. fresh lemon juice

1. Preheat to 350°F.

2. Toss summer squash, garlic, lemon zest, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.

3. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 1 hour and 40 minutes–1 hour and 50 minutes. Let cool slightly, then add lemon juice and toss to coat.

4. Serve with bread for dipping!

Seedy Nutty Bars

• 1 1/2 C. assorted nuts and seeds

  • cashews, almonds, pecans, peanuts (I toasted all of these)

  • sesame seeds, pumpkin seeds, sunflower seeds (pepitas were toasted)

• 1/3 C. crispy brown rice cereal (Rice Krispies work too)

• 1/2 C. raisins (I used a combination of golden and regular, dried cherries work too)

• 1/3 C. Organic light corn syrup or Brown rice syrup

• Pinch of kosher salt IF none of your nuts are salted…my pepitas were salted

1. Line an 8X8 pan with parchment paper and spray w nonstick cooking spray

2. Preheat oven to 325.

3. Stir together all the nuts, seeds and raisins.

4. Mix in the syrup well.

5. Transfer to pan and use wet hands to press press press down into a tight square.

6. Bake 20 minutes.

7. Cool and cut into bars. If you will not eat the whole batch in 2 days, put into refrigerator to keep moist and chewy.

*** It’s also fun to put the corn syrup in a glass bowl and microwave it for a minute, stirring about half way w 1/4 C. peanut butter to mix into the nuts and seeds.

Bison Tacos

My whole family loves these and they are an easy weeknight staple!!

• 1 TB. olive oil

• 1 small onion, diced

• 2 garlic cloves, minced

• 2 TB. chili powder

• 1 tsp. cumin

• 1 tsp. coriander

• 1 tsp. kosher salt

• 1 lb. ground bison

• 1/2 C. tomato sauce

• 1/2 C. chicken broth

• 1 tsp. brown sugar

• 1 tsp. cider vinegar

Saute onion in olive oil on medium heat for 4 min. Add garlic and spices and stir until fragrant, about 1 minute. Stir in the ground bison and stir until cooked through. Add the tomato sauce and broth, brown sugar and vinegar and simmer 15-20 minutes. Can easily be doubled!

*If you don't have any tomato sauce, use 1 TB tomato paste and another 1/2 C. chicken broth.

Simple Granola

• 3 C. organic rolled oats

• 1 C. raw pumpkin seeds

• 1 C. pecans

• 1 C. shaved almonds

• 3/4 C. pure maple syrup

• 1/2 C. olive oil

• 1/2 C. light brown sugar

• 1 large pinch kosher salt

1. Preheat oven to 300.

2. Place all ingredients in a large bowl and mix well to combine.

3. Spread on a rimmed baking sheet and bake for 45 minutes, stirring every 15 minutes.

4. Remove form oven, stir and taste for salt. Probably give it another pinch and stir. Let cool completely before storing.

5. Can be stored in air tight container for 4-6 weeks.

Notes: Cashews can be added as well or dried blueberries

Spiced Corn Soup

• 4 TB butter

• 1 onion, diced

• 2 Garlic cloves, minced

• 1 TB Ginger, grated

• ½ tsp. turmeric

• ½ tsp. cumin

• ½ tsp. mustard powder

• 3 C. corn kernels (4-5 ears)

• Kosher salt and fresh ground pepper

• Lime for garnish

1.    Melt butter in Dutch oven over medium heat. Add onion and cook until softened, about 10 min. Add garlic, ginger, turmeric, cumin, mustard and sizzle for a minute or two until fragrant.

2.    Add corn kernels and season well with salt and pepper. Cook for 1 minutes, then add 4 Cups water and bring to simmer. Simmer gently until comes together, about 5 minutes. Puree soup in blender. Check seasonings.

3.    I like to serve with a sprinkle of urfu pepper (or paprika) and a squeeze of lime.

*The easiest way to cut the corn off of the cob is to place a corn cob vertically in a large shallow bowl and slice downward using a small serrated knife. Try it!!

Tomato Pie

The most essential part of this recipe is to pre-cook the pie shell and to salt and dry the tomatoes on paper towels!!

• 3 Heirloom Tomatoes, Sliced 1/4 " thick

• 1 TB. Kosher salt

• 2 TB. Olive Oil

• 1 Garlic clove, minced

• 1/2 C. Gruyere cheese, shredded

• 1/2 C. Pecorino, shredded

• 1/2 C. Fresh basil, shredded

• 1 Pre-Baked Tart Shell (store bought fine, I won't tell!)

Preheat oven to 375. Spread sliced tomatoes out on paper towels and sprinkle with kosher salt. Let sit for 20 minutes and then blot tops with fresh paper towels. 

Mix olive oil and garlic together in a small bowl. Mix cheeses together in another bowl and then spread in bottom of tart. Layer tomatoes in lovely concentric circles and then drizzle with the olive oil/garlic mixture.

Bake tart for 25-30 minutes until it looks "really good," cheese is bubbly and tomatoes are oozy. Let the pie rest for 5-10 minutes to gather itself together, and sprinkle with fresh basil before serving.

Carrot Hummus

• 2 lbs. carrots, peeled and roughly chopped

• 2 C. chicken stock

• 2 dried chiles, stems and seeds removed

• 2 garlic cloves

• 1/4 C. cashew butter (almond butter or tahini work too!)

• 2 TB. lime juice

• 1 tsp. cumin

• 1 tsp. coriander

• 3/4 tsp. kosher salt

1. Throw carrots into large stock pot with chicken stock, bring to a boil and simmer 15 minutes until carrots are tender.

2. Drain carrots and throw whole batch into a blender with rest of ingredients and puree until smooth. Taste!! Another TB of lime juice wouldn’t hurt!!

3. If you want to make a thinner batch to spread beneath roasted veggies, thin hummus with 1/2 C. warm water and 1/4 C. olive oil.

Blackberry/Peach Crumble

• 1 C. rolled oats

• 1 C. brown sugar

• 1 tsp. cinnamon

• 3/4 C. flour, divided

• 1/2 C. butter

• 4-5 C. fresh blackberries and peaches

1. Preheat oven to 350.

2. Combine oats, brown sugar, cinnamon and 1/2 cup flour in a bowl. Cut butter into oat mixture using a pastry blender until mixture is moistened and crumbly.

3. Spread blackberries into an 8-inch square baking dish and mix in the remaining 1/4 cup flour until berries are coated. Sprinkle crumb topping over berries.

4. Bake in the preheated oven until golden brown, 35 to 40 minutes.

Curried Crab w Watermelon

• 3 TB Olive Oil

• 2 TB Green apple, grated

• 2 TB Onion, grated

• 2 tsp. Curry powder

• ½ C. Mayonnaise

• 2 TB Mint, chopped

• 1 lb. Lump Crabmeat

• Watermelon Slices

• 4 C. Arugula

1.    Heat 1 TB. oil in small saucepan and add apple, onion and curry powder and cook over medium heat until onion is soft, about 5 minutes. Let cool.

2.    Transfer mixture into a large bowl and fold in mayo and mint, then crab, and taste for salt and pepper.

3.    Cut the watermelon into nice triangles and transfer to 4 plates. Squeeze a little lime juice on. Mound the crab on top of the watermelon. In another bowl, toss the arugula with 2 TB olive oil, a squeeze of lime, salt and pepper. Arrange the arugula on the plates, top with a slice of watermelon and the crab gently mounded on top.

If crab is a no-go for you, try this with a couple leftover chicken breasts or just poach a couple.