4 skinless salmon fillets
2 small zucchini, sliced in half moons
1 clove garlic, minced
2 small yellow squash, sliced in half moons
1 shallot, thinly sliced
1 shallot, chopped
2 1/2 tbsp. olive oil
salt and pepper
1 1/2 tbsp. fresh lemon juice
2 large Roma tomatoes, diced
1 tbsp. fresh thyme, chopped
3/4 tsp dried oregano
1/2 tsp dried marjoram
Preheat oven to 400. Cut 4 sheets of aluminum foil into 17” lengths.
Toss zucchini, squash, sliced shallot and garlic together with 1 tbsp. olive oil. Season with salt and pepper and divide among the sheets of foil, placing veggies in the center.
Brush salmon with 1 tbsp. of olive oil, season bottom side with salt and pepper and place a fillet on top of each pile of veggies. Drizzle lemon juice over salmon and season top with salt and pepper.
Toss together tomatoes, diced shallot, thyme, oregano and marjoram with remaining 1 1/2 tsp olive oil. Divide tomato mixture evenly over salmon fillets. Wrap sides of foil inward, then fold up ends to seal. Place on a rimmed baking sheet and cook about 25-30 minutes (will depend on thickness of fillet).
*Use this technique but try different flavors...salmon on top of a bed of veggies with an Asian themed sauce?
1 lb tomatillos, husked, washed, halved
4 cloves garlic
2 jalapeno peppers
1 green bell pepper
1 poblano pepper
1 onion, cut in quarters
salt and pepper
zest and juice of 1 1/2 limes
Preheat the oven to 400 degrees F.
Spread the tomatillos, garlic, jalapenos, bell pepper, poblano and onion on a baking sheet and season with salt and pepper. Drizzle with olive oil and toss everything to coat. Roast until the vegetables are soft, 10 to 15 minutes. Let cool for a few minutes.
Remove the seeds from the peppers. Put all of the roasted vegetables and the cilantro into a food processor or blender. Process until still a bit chunky. Thin with some water if it is too thick. Stir in the lime zest and juice. Let cool completely.
Use immediately or pour into freezer bags, label and freeze.
Ree Drummond, The Pioneer Woman
2 acorn squash
1/2 tsp black pepper
1 tsp salt
6 tbsp. olive oil
1 garlic clove
1 1/2 tbsp. fresh lime juice
1-2 tsp finely chopped, fresh hot red chili
2 tbsp. chopped fresh cilantro
Preheat oven to 450. Cut 4 sheets of aluminum foil into 17” lengths.
Cut squash in half, remove seeds and cut into 3/4” wedges. Toss with 3/4 tsp salt and pepper and 2 tbsp. oil. Roast squash in a shallow pan for 25-30 minutes
Mince garlic and mash into a paste with the remaining salt. Whisk garlic, lime juice, chili, cilantro and remaining 1/4 cup oil. Drizzle vinaigrette over roasted squash.
3 small red beets, cooked
2-3 Cara Cara oranges
3-4 cups fennel, chopped (2 lg bulbs)
1/4 red onion, very thinly sliced
1 tbsp. fresh orange juice
1 tbsp. fresh lime juice
coarse sea salt
freshly ground black pepper
1/4 cup loosely packed fresh cilantro, chopped
Place the fennel on a large tray. Layer the sliced onion on top. Drizzle with olive oil; salt and pepper.
With a sharp knife, cut all peel and white pith from all oranges; discard and slice the oranges. Save 1/2 of 1 orange and squeeze juice from membranes into bowl, along with lime juice.
Slice 2 beets crosswise into thin rounds. Layer beets and oranges on top of the fennel, dividing evenly.
Spoon reserved citrus juices over, then drizzle salad generously with more oil. Season to taste with coarse sea salt and pepper.
Garnish salad with cilantro leaves; serve!
*Beets can be roasted or boiled to cook them in preparation for this recipe.
Mexican Stuffed Poblanos
5 lg poblano peppers
1 small red onion, minced
4 cloves garlic, minced
2 tsp canola oil
1 lb Mexican-style chorizo, casings removed
1 cup cooked rice
1 can black beans, drained and rinsed
6 oz corn
1 roma tomato, diced
3 tbsp. tomato paste
1/2 cup fresh cilantro, finely chopped
1 tsp dried oregano
1/2 tsp cumin
1/2 cup sour cream
3/4—1 cup jack cheese, shredded 1/4 cup cotija cheese, grated
Salt and pepper
Line a rimmed baking sheet with foil and place the peppers on top. Roast them under the broiler until the skin becomes blackened and bubbly, turning every few minutes to char evenly, about 8-10 minutes. After the peppers have roasted, carefully transfer them to a large bowl and cover the bowl with plastic wrap. Let the peppers sit for 20 minutes to cool.
While you wait for the peppers to cool, heat oil in a large skillet over medium-high heat. Saute the chorizo for about 5 minutes, gently breaking it up with a wooden spoon. Stir in the onions, black beans, and garlic. Cook for 2-3 more minutes. Then, mix in the tomato paste, oregano, and cumin. Transfer to a large bowl.
Add rice, tomatoes, sour cream, cilantro, cotija cheese, and ½ cup of the jack cheese to the bowl with the meat mixture and mix until combined. Season with salt and pepper to taste.
Carefully peel the skins off of the roasted peppers, and then slice the peppers lengthwise on one side to create a slit. Gently remove the seeds, and then spoon the mixture into the cavities of the split poblanos and place them on a baking sheet, split side up. Pull the pepper up around the filling and press gently to help it keep its shape. If necessary, use a toothpick to hold the peppers together near the bottom. Top with remaining cheese.
Put peppers back under the broiler for 2-3 minutes, or until cheese is completely melted. Sprinkle with additional cilantro and serve.
Kohlrabi Salad with Cilantro and Lime
6 cups kohlrabi (about 3 bulbs), cut into matchsticks or grated*
1/2 cup chopped cilantro
Half jalapeno, minced
1/4 cup chopped scallion
Zest from one orange and one lime
Citrus Honey Vinaigrette:
1/4 cup olive oil
1/4 cup fresh orange juice
1/8 cup + 1 tbsp. lime juice
1/4 cup honey
1/2 tsp kosher salt
1 tbsp. rice wine vinegar
*Think about combining fennel, cabbage, cucumber or apple for a different taste.
Trim and peel kohlrabi. Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making ¼ inch matchsticks.
Place in large bowl with chopped cilantro, scallions, finly chopped jalapeño ( ½), lime zest and orange zest.
Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro. This tastes good the next day too.
Baby Squash and Garlic Scape Pasta
6-8 baby squash
6-8 garlic scapes
1/2 cup white wine
juice from 1 lemon
2 tbsp. butter
6 oz pasta (prepared according package directions)
Salt and pepper
Add white wine, lemon juice, butter, and scapes to saute pan.
Saute for several minutes, then add baby squash and saute for an additional 3-5 minutes until cooked to your desired level.
Remove from heat and add pasta.
Season with salt and pepper, stir, and serve.
*Check out the Spicy Garlic Shrimp at www.mywifecancook.com to add on top of the pasta.
Crispy Gnocchi w/ Zucchini and Basil
1 1/2 tbsp. olive oil
16 oz gnocchi
1 1/2 tbsp. butter
1 small zucchini, diced
1/2 cup frozen corn
1/4 small onion, diced
Salt and pepper
2 garlic cloves, minced
8 leaves basil, chopped
1/4 cup half and half
2 tbsp. grated parmesan cheese
Saute gnocchi in olive oil until golden brown. 3-4 minutes per side.
Saute zucchini, corn and onion in butter, season with salt and pepper. Add garlic and half the basil and saute 30 seconds more. Remove from heat and add half and half and cheese. Combine gnocchi and vegetables. Serve topped with remaining basil.
Honeyed Apple, Fennel and Goat Cheese Stacked Salad
Number of Servings: 2 - 4
1 tbsp lemon juice
1 cup water
2 Pink Lady apples, cored
½ red onion, peeled
1 small fennel bulb (reserve leaves for garnish)
4 oz goat cheese, softened
2 tbsp honey
In medium bowl, combine lemon juice and water. Slice apples into 1/8 inch thick rings and place in lemon water to prevent browning.
Slice red onion and fennel bulb into 1/8 inch or thinner rounds. Blot dry an apple slice, spread with goat cheese and set on a plate. Top with a slice of fennel and a slice of red onion. Repeat until desired height is achieved, finishing with an apple and goat cheese slice.
In a small glass bowl, microwave honey for 30-40 seconds, until bubbling. Drizzle hot honey over the salad stacks. Garnish with red onion rings and fresh fennel leaves.
**I subbed cream cheese for goat cheese.
Garlic Scape Pesto
Number of Servings: 3 cups
¼ lb garlic scapes (about a 1 cup liquid measuring cup full of roughly chopped scapes)
½ cup olive oil
1 cup grated parmesan
3 tbsp fresh lime juice
Salt to taste
Leave out the parmesan if you would like to freeze pesto for later use. Add parmesan when ready to use.
Serve with pasta, gnocchi, or as a spread for a grilled cheese or chicken sandwich.
Experiment with adding walnuts, kale or spinach to the recipe to make your own unique garlic pesto.
From "MaryJane's Ideabook, Cookbook, Lifebook" (Potter, 2005)