Chef Craig's Amazing Pickled Beets

Chef Craig's Amazing Pickled Beets
From Fresh Canadian Bistro Amazingly simple to prepare

Printable Recipe

Hands on time: 20 minutes
Marinating time: at least overnight and can stay refrigerated for much longer – that is if you can resist them

Makes 6 (500ml/16oz) mason jars
Note: I made just enough to fill one jar and cut the pickling ingredients down, but I left the recipe as is, because once you've made these one time...you'll want to really stock up.

Ingredients:
3 lb/1.3kg golden beets
3 lb/1.3kg red beets
4 cups white wine vinegar
4 cups apple cider vinegar
4 cups sugar
1 tbsp mustard seeds
8 bay leaves
1 tbsp black peppercorns
12 whole cloves

Directions:
1. Peel the beets and slice them using a mandolin or thin slicing attachment of a food processor. The slices should be no more than 1/8” / 3cm thick.

2. Place golden and red beets in separate mason jars as the red beets really do bleed.
Note: the beets in the photo are Chioggia – red and white striped. See how the red bled?

3. Bring all the other ingredients to a boil in a non-reactive pot and pour over the sliced beets in the jars.

4. Place new jar lids on each full jar. If you make the full recipe and intend to store for future use, boil the jars in water, sealed for 10 minutes to sterilize them.

Chicken With Sherry Vinegar Sauce

Chicken With Sherry Vinegar Sauce
Adapted from Cooking Light , December 2004

Printable Recipe

Prep time: 10 minutes
Cooking time: 10minutes

Serves 4

Ingredients:
4 skinless, boneless chicken breast halves, pounded just enough to even the surface out.
Salt and pepper, seasoning
1 tsp butter
1 tsp olive oil
½ cup minced shallots
¾ cup chicken broth
3 tbsp sherry vinegar
2 tbsp whipping cream
1 tbsp chopped fresh parsley

Directions:
1. Heat oil in a medium saucepan over medium heat. Add crushed garlic & sauté 1 minute. Don’t let it burn though!. Add salt, pepper, chickpeas, and broth. Stir and bring to a boil. Cover, reduce heat, and simmer 15 minutes.

2. Although it’s not called for in the recipe, I find that slightly pounding the thickest part of the breast (between 2 sheets of waxed paper), makes for more even cooking. Sprinkle chicken with salt and pepper.

3. Heat the butter and oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side. Remove from pan and keep warm.

4. Add shallots to pan and sauté 1 minute. Stir in chicken broth and vinegar, and cook 2-3 minutes. Add whipping cream and cook 1 minute. Serve sauce with the chicken. Sprinkle with parsley.

Taste for seasoning and Serve immediately. I like it with simple steamed or boiled new potatoes, tossed with some fresh chopped chives, salt & pepper and some butter. Add to that whatever vegetable is fresh in your market – last night it was yellow beans, steamed just for a couple of minutes (enough to bring out the color and still be somewhat crunchy) and tossed with some fresh basil leaves.

Gemelli with Chickpea & Garlic Sauce

Gemelli with Chickpeas & Garlic Sauce
Adapted from Cooking Light , January 2005

Printable Recipe

Prep time: 10 minutes
Cooking time: 10minutes, from the time the water boils

Serves 2-4

Ingredients:
2 tsp olive oil
2 cloves garlic, peeled and crushed
¾ tsp kosher salt
¼ tsp crushed red pepper
1 can (15.5oz/454ml) can chickpeas (garbanzo beans), drained
1 can (14oz/396ml) fat-free, less-sodium chicken broth ( I used home made), next time I’d use 1 ½ cups – sauce too watery
2 cups uncooked gemilli or other short pasta (about 6 ounces)
¼ cup sundried tomatoes (I like mine in oil), coarsely chopped
¼ cup oil cured black olives, pitted & coarsely chopped
Zest of ½ lemon, grated
1-2 tbsp fresh herbs, finely chopped (this time – oregano & parsley)
Juice of half a lemon
3-4 tbsp Parmigiano-Reggiano cheese, shredded or coarsely grated.

Directions:
1. Heat oil in a medium saucepan over medium heat. Add crushed garlic & sauté 1 minute. Don’t let it burn though!. Add salt, pepper, chickpeas, and broth. Stir and bring to a boil. Cover, reduce heat, and simmer 15 minutes.

2. While garlic mixture simmers, cook pasta in boiling water 9 minutes or until al dente. Drain well.

3. Place chickpea mixture in a food processor, and pulse until smooth.

4. In a large serving bowl, place drained pasta, add the sundried tomatoes, olives, fresh herbs, lemon juice and zest. Then add some of the chickpea mixture. I did this adding about ½ cup at a time until you like the consistency. Toss and sprinkle with cheese. Taste for seasoning and Serve immediately.

Apple & Horseradish Glazed Salmon

Apple & Horseradish Glazed Salmon
Adapted from Cooking Light , May 2004

Printable Recipe

Prep time: 5 minutes
Cooking time: 10minutes or until the salmon flakes easily with a fork

Serves 4

Ingredients:
1/3 cup apple jelly ( I used the last of my favorite apple sage jelly from Tangled Garden plus a little basil wine jelly to make up the difference)
1 tbsp finely chopped fresh chives
2 tbsp prepared horseradish
1 tbsp champagne vinegar
½ tsp kosher salt, divided
4 (6-oz/170g) salmon fillets (about 1 inch thick), skinned
¼ tsp freshly ground black pepper
2 tsp olive oil

Directions:
1. Preheat oven to 350°F/175°C.

2. In a small bowl, combine jelly, chives, horseradish, vinegar, and ¼ tsp salt, stirring well with a whisk.


3. Rinse salmon and pat dry. Sprinkle with ¼ tsp salt and pepper.


4. Heat oil in a large nonstick skillet (one that is oven proof at 350°F or use a heavy bottomed stainless steel pan) over medium heat. Add salmon, and cook 3 minutes. Turn salmon over; brush with half of apple mixture.


5. Bake for 5 minutes or until fish flakes easily when tested with a fork. Brush with remaining apple mixture.

Serve with a simple salad or, as above, some potatoes boiled with garlic and then mashed with butter, chives, salt and pepper to taste.

Herb Crusted Grilled Steak

Herb Crusted Grilled Steak
Inspired by In the Green Kitchen: Techniques to Learn by Heart and topped with Garlicky Balsamic Glazed Mushrooms

Printable recipe

Prep time: 5 minutes
Grill time: 10 minutes

Serves 2

Ingredients:
2 strip loin steaks (we’re on South Beach Diet and this is a great lean, yet juicy cut)
Herb Crust:
¼ cup mixed fresh herbs, chopped – my choice: rosemary & thyme
2 large cloves garlic, peeled and finely chopped
1 tsp or so olive oil
Salt and freshly ground black pepper

Directions:
1. Combine the chopped herbs, garlic, olive oil, salt and pepper in a mortar & pestle or small bowl, and as Jamie Oliver would say, “Bash it about”, until it forms a fragrant paste. Rub into the steaks (both sides) and set aside while the grill is heating up.

2. Preheat your grill (lucky you if you have a BBQ) – I use my trusty Cuisinart Griddler, but any grill pan would work too. If you’ve refrigerated your steaks, they should come to room temperature before adding the herb crust and grilling (at least 30 minutes).

3. Grill over high heat (sear on Griddler) for 3 minutes per side. Lower the heat to medium high (shift around on a charcoal BBQ or lower temperature on a gas grill) and cook for another 2-3 minutes per side – or done to your likeness.

4. Remove from heat and cover with foil to “rest” for five minutes before serving.

Sprout & Veg Stir Fry

Sprouts & Bok Choy Stir Fry
Peeking out behind the Hoisin Glazed Halibut

Adapted from Lighthearted at Home: The Very Best of Anne Lindsay

Printable Recipe

Prep time: 5 minutes
Cook time: 5 minutes
Serves 4

Ingredients:
4 cups baby bok choy (note: Anne Lindsay used snow peas, but my shops were out), coarsely chopped
1 cup fresh shitake mushrooms, stems removed and caps sliced
1 sweet red bell pepper, seeded and cut into julienne strips
2 tsp olive or canola oil
2 large cloves garlic, minced
2 tbsp fresh gingerroot, minced
2 cups bean sprouts
3 tbsp water (optional)
2-3 tsp sodium reduced soy sauce

Directions:
1. In a large non stick skillet or wok, heat the oil over high heat. Add the garlic, ginger and bok choy (or snow peas) mushrooms and red peppers and stir fry for 1-2 minutes.

2. Add the bean sprouts and stir fry for 1-2 minutes longer or until the vegetables are tender-crisp, adding water to prevent burning. Stir in soy sauce, toss and serve.

Hoisin Glazed Halibut

Hoisin Glazed Halibut
From Lighthearted at Home: The Very Best of Anne Lindsay

Printable Recipe

Prep time: 5 minutes
Cook time: 10 minutes
Serves 4

Ingredients:
4 (4oz/125g) halibut fillets 1” thick (Pacific cod or salmon are good options)
Glaze: Ruth’s note: You might want to double up on the amount
2 tbsp Hoisin sauce
2 tsp fresh gingerroot, minced
1 tsp sesame oil
¼ - ½ tsp chili paste (optional)

Garnish: fresh cilantro, chopped

Directions:
1. Rinse fish fillets and pat dry with paper towels.

2. In a bowl, combine all the glaze ingredients. Spread over the fillets – all sides.

3. Grilling methods: BBQ over medium heat with the lid down or under the broiler on a rimmed baking sheet, basting occasionally with any remaining Hoisin mixture for 5 minutes. Turn and grill for another 5 minutes or until the fish flakes when tested with a fork.

Roasting method: in a preheated 425°F/220°C oven for 10 minutes. Be careful not to overcook as the fish will continue to cook as it stands.

Garnish with cilantro and serve immediately.

Rotini Shrimp, Chorizo & Surprises

Rotini with Shrimp, Chorizo & Surprises

Printable Recipe

Prep time: 15 minutes
Cooking time: 20 minutes (including time to boil the pasta)

Serves 4

Ingredients
2 tbsp extra virgin olive oil
1lb/450g short pasta (rotini, radiator, fusili, penne…)
1 large onion, coarsely chopped
2-4 cloves garlic, minced
½ - 1 tsp red chili pepper flakes
1lb/450g large shrimp, uncooked and peeled
8 oz/250g dry cured chorizo sausage, thinly sliced into coins
1 cup cooked vegetables (this time I added the left over Spicy Broccoli Rabe, but another great option is a combination of reconstituted sun dried tomatoes, roasted red peppers, oil cured black olives), or just simply a couple of handfuls of arugula, coarsely chopped
Surprise ingredient: in this case, it was some shelled, leftover Iberian Mussels. Sautéed mushrooms would work well too.

½ cup dry white wine
¼ cup fresh Italian parsley or basil, coarsely chopped or torn

Directions
1. In a large Dutch oven, boil pasta in water with 1 tbsp salt. It should be al dente (check your package of pasta for timing…they’re all different). Drain, reserving ½ cup pasta water.

2. While the pasta is cooking, heat the oil over medium heat in a large skillet, and sauté the onions until translucent (about 3-4 minutes). Add the garlic, chili pepper flakes, and chorizo. Toss and cook for an additional minute or two – just long enough to get the aroma and allow to infuse the oil. If you’re adding mushrooms, this would be the time to sauté them.

4. Add the shrimp and cook until they start to turn pink (just a couple of minutes). This would be the time to add the broccoli rabe (or other steamed vegetable), and/or sun-dried tomatoes, roasted peppers, olives and/ or cooked mussels. Toss frequently. Once the shrimp are about done, add the white wine and toss. Allow it to cook for another minute and turn off the heat. Taste for seasoning.

5. Place the pasta in a large serving bowl and pour the shrimp “sauce” over the pasta. Toss and if needed add some cooking water…1-2 tbsp at a time. Sprinkle with herbs and serve.

Peanut Butter & Jam Muffins

Peanut Butter & Jam Muffins
From Rose Reisman's Family Favorites: Healthy Meals for Those Who Matter Most

Printable Recipe

Prep time: 15 minutes
Cooking time: 15-18 minutes

Makes 9-12 muffins, depending on the size of your muffin tins

Ingredients:
1 tbsp vegetable oil
¾ cup granulated sugar
1 large ripe banana (about ½ cup) Ruth’s note: I keep ripe bananas in the freezer for spontaneous baking moments)
3 tbsp smooth natural peanut butter – note Rose suggests other nut butters or soy butter if you have peanut allergies. I used almond butter which was very tasty)
1 large egg
2/3 cup low fat sour cream (I used yoghurt)
1 tsp vanilla extract
1 cup all purpose flour
¼ cup whole wheat flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
Pinch of salt
3 tbsp raspberry jam (or whatever your favorite is. This time I used blackcurrant)

Directions:
1. Preheat the oven to 350°F/170°C. Lightly coat a 12 cup muffin tin with cooking spray.

2. Using a whisk or electric beaters, combine the oil, sugar, banana, peanut butter, egg, sour cream and vanilla in a large bowl. Beat until smooth.

3. In another bowl, combine the flours, baking powder, baking soda, cinnamon and salt. Rose uses a wooden spoon, I like to use a whisk…the key is to combine all the dry ingredients before adding to the wet mixture.

4. Add the dry to the wet ingredients gradually and stir until the dry ingredients are just moistened. Divide evenly among the prepared muffin cups.

5. Bake for 15-18 minutes, or just until browned and a toothpick comes out clean from the center of a muffin.

6. Remove from the oven and transfer to a cake rack to cool. As soon as the muffins are out of the pan, press gently in the center of each muffin to make an indent and place a small amount of jam in each indent.

Mixed Greens with Honey Caper Vinaigrette

Mixed Green Salad with Honey Caper Vinaigrette
From Salad Dressing 101: Dressings for All Occasions Recipe originally from Dishing

Printable Recipe

Makes ¾ cup

Prep time: less than 5 minutes

Ingredients:
Mixed greens (I love to add the more unusual and flavorful greens to a Mesclun mix – baby beet greens, baby arugula, mustard greens…)
Dressing:
2 large cloves garlic
1 tsp capers
½ tsp salt
1 tsp Dijon mustard
1 tsp liquid honey
¼ cup apple cider vinegar
Freshly ground pepper to taste
½ cup extra virgin olive oil

Directions:
1. Crush the garlic and capers with salt. I used my mortar and pestle, but you could just chop fine and then use the side of a large chef’s knife to mash the garlic and capers.

2. Add the mustard, honey, pepper, and vinegar. Whisk in oil gradually until the mixture is emulsified. I then transfer to a small mason jar. Then you just give the jar a shake before using.

3. In a large serving bowl, combine the greens (thinly sliced cucumbers and sweet red bell peppers work too) and toss with a little dressing.

Simple Broccoli Rabe Saute

Simple Broccoli Rabe Sauté

Printable Recipe

Prep time: 5 minutes
Cooking time: 5 minutes

Serves 4

Ingredients:
1 bunch broccoli rabe, bottoms of stems removed
1 tbsp olive oil
1 onion, coarsely chopped
1-2 large cloves of garlic, minced
Pinch – 1 tsp red chili pepper flakes
1 tbsp champagne vinegar
½ tsp sugar (to cut the bitterness of the broccoli rabe)

Directions:
1. Bring a large pot (I use my Dutch oven) of salted water to a boil. Immerse the broccoli rabe and cook for a couple of minutes. The greens will really turn a magnificent bright green. This will remove some of the bitterness of the broccoli rabe. Transfer the broccoli rabe, using a slotted spoon to a large bowl of ice cold water. This stops the cooking process. Drain well and set aside.

2. Heat olive oil over medium high heat in a large non-stick skillet. Add the onion and sauté until lightly browned. Add the garlic and red chili pepper flakes and continue to sauté for a couple of minutes – just until you smell the wonderful garlic aroma. Just don’t let it burn.

3. Add the broccoli rabe, toss to coat and sauté for 1-2 minutes longer. Add the vinegar, toss and season to taste. If it still tastes bitter, add a pinch or two of sugar.

Pecan & Panko Crusted Chicken with Orange & Apricot Glaze

Pecan & Panko Crusted Chicken with Orange & Apricot Glaze
From Rose Reisman's Family Favorites: Healthy Meals for Those Who Matter Most

Printable Recipe

Prep time: 15 minutes
Cooking time: 15 minutes

Serves 4-6

Ingredients:
Chicken:
4-6 skinless boneless chicken breasts (Ruth’s note: figure 1 per person)
1 egg, lightly beaten
2 tbsp low fat milk (or water)
¾ cup toasted pecans, finely chopped (or seasoned dry breadcrumbs)
1/3 cup panko crumbs
½ tsp garlic powder
1 tsp vegetable oil

Glaze:
2 tsp brown sugar
2 ½ tbsp orange marmalade (I think I might try some ginger marmalade next time, just for a slight change)
2 ½ tbsp apricot jam
1 tsp Dijon mustard
1 ½ tbsp water
1 tbsp lemon juice (about ½ lemon)

Garnish:
2 tbsp toasted pecans, chopped
3 tbsp fresh cilantro, chopped (parsley would work too)
3 tbsp dried apricots, chopped

Directions:
1. Working with one breast at a time, place the chicken between two sheets of waxed paper and pound to an even ½” thickness. Set aside. Whisk together the egg and milk in a shallow dish. Set that aside too. In the bowl of a food processor, combine the toasted pecans, panko crumbs and garlic powder. Pulse to combine and set aside.

2. Preheat the oven to 325°F/160°C

3. Heat the oil in a large non stick skillet over medium high heat. Dip the pounded chicken into the egg mixture, then into the pecan mixture. Sauté for 1-2 minutes per side or just until browned on both sides.

4. Place the chicken in a casserole dish and bake for 5 minutes or until the chicken is no longer pink.

5. In the meantime, make the glaze by whisking together the brown sugar, marmalade, jam, Dijon, water and lemon juice in a small saucepan. Bring to a boil, reduce the heat and simmer for a minute or two. (Ruth’s note: I actually let it simmer a little longer to thicken it a bit).

6. To serve, pour the glaze over the chicken and garnish with pecans, cilantro and dried apricots.

Radiatore all 'Arrabbiata

Radiatore all ‘Arrabbiata
From Sauce from Pasta Et Cetera a la di Stasio

Printable Recipe

Prep time: 9 minutes (plus time to boil the water)
Serves 4

Ingredients:
Sauce:
1/3 cup olive oil
4 anchovy fillets, rinsed, patted dry & chopped
½ tsp chili pepper flakes
2-4 cloves garlic, minced
28oz/796ml canned tomatoes (preferably San Marzano)
½ cup fresh Italian/flat leaf parsley, chopped (I didn’t have quite enough so I made up the balance with fresh basil, chopped)
1 tbsp tomato paste
Pinch of salt
Pinch to 1 tsp sugar

1lb/ 454g radiatore or other short pasta
Freshly grated Parmesan cheese

Directions:
1. Boil the pasta as directed in lots of salted water. Drain and reserve ½ cup cooking water.

2. While the pasta is cooking prepare the sauce. In a large skillet, warm the olive oil over medium heat-low heat. Add the anchovies, pepper flakes and garlic and infuse the oil for about 30 seconds without burning the garlic.

3. Add the tomatoes (I squish them through my fingers over the skillet, but you could use diced tomatoes), tomato paste and parsley and stir well to incorporate the oil. Season only lightly with salt because the anchovies are salty. Taste and adjust seasoning. Simmer for 3-4 minutes over low heat.
NOTE: Two things to remember: the heat of the chili pepper flakes are stronger as the sauce cooks, so it’s better to err on the side of less and add more at the table and a pinch or two of sugar will temper the acidity of the tomatoes (I like how it mellows the sauce).

4. Place the sauce in the serving bowl, add some grated cheese and mix. Add the drained pasta, adding some pasta water if necessary…I rarely find I need it, but always like having some handy just in case. Toss to coat the pasta, sprinkle with more cheese and serve.

Roast Leg of Lamb with Oregano, Citrus & Rosemary Rub

Rosemary & Garlic Studded Roast Lamb
Rub from: The Cook's Herb Garden

Printable Recipe

Prep time: 15 minutes
Marinating time: 1 hour on counter or overnight in fridge - bring to room temp before cooking
Roasting time: 45 minutes - 1 hour or so
Rest time: 10 minutes

Ingredients
Leg of lamb, boneless, ( ½ lb/person) although I usually like to buy 2-3 lb/1-1.5kg roast even if it’s just the two of us – great cold in wraps and heated up, it becomes so many delicious things.
1 onion, thinly sliced
1 lemon, (zested for the rub) and then thinly sliced
1 sprig rosemary
1 clove garlic
Rub:
1 tsp fresh oregano, chopped (or ½ tsp dried – Greek oregano is the best)
2 tsp lemon zest, finely grated
1 clove garlic, minced
½ tsp ground cumin (I like to toast cumin seeds over medium-high heat until fragrant – about 2 min, allow to cool slightly and then grind them in a mortar & pestle or coffee grinder)
1 tsp fresh rosemary leaves, chopped
1 tbsp fresh cilantro, chopped
Salt and freshly ground pepper to taste

Directions
1. Preheat oven to 4250°F/220°C

2. In a small bowl, combine all the ingredients for the rub.

3. Stud the roast with garlic slivers. To do this, use the tip of a small, sharp knife and make a slit about ½ “ deep. Press the garlic into the slits. Spread almost half the rub on the side of the roast that will be inside, once rolled (side without the layer of fat).

4. Roll the lamb tightly. It’s easiest if you take two strands of string at least as long as from your elbow to your fingertips. Lay the strands under the flattened roast. Roll the meat tightly and tie each end (about 1 ½ - 2“ from the ends). Cut off any extra string once you’ve tied the knots. Rub the outside of the rolled lamb (all sides) with the rest of the rub. You could actually do this step the day before and refrigerate until one hour before roasting.

5. Lightly oil the bottom of the roasting pan which should just be a bit larger than your roast. Place the thinly sliced onions and lemons over the bottom of the pan. This should be a little wider than the roast. Add a sprig of rosemary down the center and place the roast on the

6. Let the roast stand on the counter for 1 hour before roasting. This is to make sure the center of the roast comes to room temperature, otherwise it will take longer to cook and cook unevenly at that.

7. Roast for 20 minutes at 425°F/220°C to seal in the juices. This is another way of searing meat.

8. Lower themperature to 350°F/180°C and roast for 15-20 minutes per pound depending on how well you like it cooked, basting occasionally. If the pan juices start to dry up, add just a little water to the pan.

9. Take the roast out of the oven once it reaches the appropriate internal temperature (140-150°F/60-63°C) and let the roast stand uncovered for 10 minutes before carving to allow the meat to recover from the heat. The roast will be juicier and tenderer.

I love to serve it with roasted potatoes. This time of year, when new potatoes are so plentiful and tasty, I just add them around the roast during the last 40 minutes or so, sprinkled with a little salt, pepper and chopped fresh rosemary. Or just boil them and toss with butter, fresh chives, salt and pepper.

Mixed Greens with Maple Lime Dressing

Mixed Green Salad with Maple Lime Dressing
From Salad Dressing 101: Dressings for All Occasions Recipe originally from Eating Light, Eating Right

Printable Recipe

Makes 1 cup

Prep time: less than 5 minutes

Ingredients:
Mixed greens (I love to add the more unusual and flavorful greens to a Mesclun mix – baby beet greens, baby arugula, mustard greens…)
Dressing:
Juice of 2 limes
¼ cup maple syrup
¼ cup Dijon mustard
¼ cup extra virgin olive oil
Salt & freshly ground pepper to taste

Directions:
1. Combine all the ingredients for the dressing in a small jar and shake well. It keeps in the fridge for a week. Just give the jar a shake before using.

Chef’s note: To get more juice from limes and lemons let them come to room temperature or microwave for a few seconds to take the chill out. Roll them on the counter with some force from the palm of your hand to loosen the juice from the pulp.

2. In a large serving bowl, combine the greens (thinly sliced cucumbers and sweet red bell peppers work too) and toss with a little dressing.

Iberian Mussels

Iberian Mussels
From Atlantic Seafood: Recipes from Chef Michael Howell

Printable Recipe

Hands on time: 5 minutes
Cooking time: 10 minutes

Serves 4

Ingredients:
¼ cup extra virgin olive oil
1 cup spicy chorizo sausages, chopped (Note: Chef Michael uses 2 links of fresh. Next time I think I’ll try the cured/smoked variety, just for a different experience)
4 cloves garlic, minced (more to taste)
½ tsp chili pepper flakes
2 shallots, minced
½ tsp paprika (For that Spanish flavor, I used smoked paprika)
3 lb/1.3 kg mussels (the fresher the better)
1 cup dry sherry (it was a bit strong for me, next time I’ll use ¾ cup and some water)
Salt and pepper to taste
1 cup chopped Italian/flat leaf parsley, stems removed


Directions:
1. Just before you are ready to cook the dish, wash the mussels under cold running water and remove the “beards”.

2. Heat a large pot or Dutch oven (with a cover) that is large enough to hold all the mussels and that you can toss once during the cooking) over medium heat. Add the chorizo with half the olive oil and cook 2-3 minutes or until the pieces are cooked through and start to brown. Add the garlic, chili pepper flakes, shallots and paprika. Toss and continue to cook for a minute or so.

3. Add the mussels and toss to coat. Add the sherry, salt and pepper and cover. Turn the heat to high and steam for 5-7 minutes. Shake the pot every minute or so. The mussels are ready when all the shells have opened and smell sweet and salty at the same time. Discard any mussels that haven’t opened.

4. Add the remaining olive oil and parsley, give it a thorough toss and serve.

Fusilli with Spicy Pesto

Fusilli with Spicy Pesto
From Giada at Home: Family Recipes from Italy and California

One of the best pestos I've ever tried - and I've tried many! This one is going to be awesome slathered on a goat cheese grilled sandwich or as a paste for grilled salmon or tilapia.

Printable Recipe

Prep time: 10 minutes
Cooking time: 15 minutes (or just enough time to boil the water and cook the pasta according to directions)

Serves 4 - 6

Ingredients: :
1 cup walnuts, chopped
2 cloves garlic, coarsely chopped
1 jalapeno pepper, seeded and coarsely chopped (If you like heat, leave the seeds)
2 cups Asiago cheese, grated, plus ½ cup shaved
2 tsp salt
1 tsp freshly ground black pepper
2 cups baby spinach
3 cups arugula
¼ cup olive oil

1 lb/450g fusilli

Directions: Salsa:
1. In a food processor, combine walnuts, garlic, jalapeno, grated cheese, salt & pepper. Process until smooth. With the motor running, pour the olive oil through the feeding tube.

2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente (8-10 minutes). Drain pasta, reserving 1 cup of pasta water.

3. Transfer the pasta to a large serving bowl and add the pesto. Toss well. If you feel the need to thin the sauce, add a little pasta water.

Garnish with Asiago cheese shavings and serve with simple salad.

Grilled Salmon with Salsa Verde

Grilled Salmon with Citrus Salsa Verde
From Giada at Home: Family Recipes from Italy and California

Printable Recipe

Prep time: 10 minutes
Grill time: 10 minutes

Serves 4

Ingredients: Salsa:
2 large oranges
1 tsp grated lemon zest
3 tbsp fresh lemon juice (usually 1 lemon)
¼ cup olive oil
½ cup fresh Italian/flat leaf parsley, chopped
2 scallions, finely sliced
3 tbsp fresh mint leaves, chopped
2 tbsp capers, rinsed, drained & coarsely chopped
1 tsp red pepper flakes
Salt and freshly ground pepper to taste

Salmon: 4 individual, skinless salmon fillets,
2 tbsp amber agave nectar or pure maple syrup
Salt and freshly ground pepper to taste

Directions: Salsa:
1. Grate 2 tbsp orange zest and place in a non-reactive bowl. Peel and trim the ends from each orange with a sharp knife. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and place on a cutting board. Coarsely chop and add to the orange zest in the bowl.

2. Add the lemon zest, juice, olive oil, parsley, scallions, mint, capers and red pepper flakes. Toss lightly and season with salt and pepper. Set aside.

Salmon:
1. Place a grill pan over medium high heat or preheat a BBQ. Brush the grilling rack with vegetable oil to keep the salmon from sticking.

2. Brush both sides of the salmon with the agave nectar or maple syrup and season with salt & pepper. Grill 3-4 minutes per side or until the fish flakes easily.

3. Transfer the grilled salmon to plates or a platter and allow to rest for 5 minutes.

4. Top with salsa verde.

Great served with simple salad

Balsamic Vinegar Marinated Skirt Steak

Balsamic Vinegar Marinated Skirt Steak
Inspired by Lillyann's recipe on GroupRecipes

Printable Recipe

Prep time: 5 minutes
Marinating time: 1 hour on counter or 24 hours in fridge
Grilling time: 2 -4 minutes per side
Resting time: 5 minutes

Serves 3-4

Ingredients
1/2 cup balsamic vinegar (I ran out so… ¼ cup bv & ¼ cup red wine vinegar)
2 tablespoons light-brown sugar
2 large garlic cloves, minced
1 tbsp fresh rosemary chopped
2 tbsp Worcestershire sauce
Coarse salt and ground pepper

2 lb/1kg skirt steak, cut crosswise into 4 equal pieces, membrane removed

Oil for grilling

Directions
1. In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, Worcestershire sauce, coarse salt, and pepper.

2. Remove the thin membrane on the underside of the skirt steak. Use the tip of your knife to start the process and then just use your fingers to pull it away from the meat. Pierce meat all over with a fork; add to marinade, and turn to coat.

3. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.

4. Heat grill to high – everyone’s favorite way would be to BBQ, but, if you’re like me – grill pans are the best alternative. Lightly oil grates or bottom of pan. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare.

5. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes. Slice across the grain as you would for flank steak. It is, after all a very muscular and tough cut.

I served it with a simple mixed green salad with Citrus Vinaigrette- awesome meal.

Citrus Vinaigrette

Citrus Vinaigrette

From Salad Dressing 101: Dressings for All Occasions Recipe originally from Olaf Mertens, Cooking from the Hip

Makes 2 cups

Printable Recipe

Prep time: less than 5 minutes

Note: Great with delicate greens or hardier salad ingredients.

Ingredients:
1 cup orange juice
Juice of 2 lemons
Juice of 1 ½ limes
¼ cup white wine vinegar
¼ cup liquid honey
¼ cup vegetable stock or water
¼ cup vegetable oil
Salt & freshly ground pepper to taste

Directions:
1. Place all the ingredients in a food processor or blender. Blend for 2 minutes. Taste for seasonings. If you need to add anything, blend for another 30 seconds.

Keeps in the fridge for a week. Just reblend or whisk before using.

Chef’s note: To get more juice from limes and lemons let them come to room temperature or microwave for a few seconds to take the chill out. Roll them on the counter with some force from the palm of your hand to loosen the juice from the pulp.

Creamy Dill Salad Dressing

Creamy Dill Salad Dressing

From Salad Dressing 101: Dressings for All Occasions (originally from Norene Gilletz's Food Processor Bible which is sitting on my shelf and I never thought to look!)

Makes 1 ½ cups

Printable Recipe

Prep time: less than 5 minutes

Note: it actually tasted even better the next day. Will keep in the fridge for a week and tastes awesome as a dressing for grilled or roasted fish. And perfect as a dip.

Ingredients:
2-4 cloves garlic
¼ cup fresh dill (1 tsp dried)
1 cup mayo (next time I might try ½ mayo, ½ yoghurt)
6 tbsp vinegar (this time I used white wine vinegar)
Salt & freshly ground black pepper to taste

Directions:
1. Using a food processor fitted with a steel blade, drop the garlic and ill through the feed tube while the machine is running. Process until minced and then add the remaining ingredients and process until blended.

I actually just threw everything in together. It’s quite a flavorful dressing, so I’d go with romaine or simply cut chunky vegetables like cucumber, red peppers, tomatoes….and toss.

Stir Fried Pak Choi

Stir Fried Pak Choi

Printable Recipe

Prep time: 5 minutes
Stir fry time: 5 minutes

Serves 2

Ingredients
1 large Pak Choi, roughly chopped (about 1 cup) (probably could do with 2, it was that good)
½ onion, large diced
½ tbsp fresh ginger, peeled and grated
1 large clove garlic, minced
1-2 tsp chili garlic sauce
1-2 tsp soy sauce
1 tsp oyster sauce
1 tsp vegetable oil

Directions
1. Heat oil in sauté pan or wok on medium high heat.

2. Sauté onion until lightly browned and then add the ginger, garlic and chili sauce. Continue to stir fry for another minute .

3. Add the Pak Choi. Toss and cook until the leafy part turns a brighter green and the stems begin to soften (just a couple of minutes). Add the soy and oyster sauces. Toss, and taste for seasonings.

My Honey thought this would be great all by itself. This time I served it as a side for Breaded Bluefish Fillets.

Breaded Bluefish Fillets

Breaded Bluefish Fillets
Inspired by Rick’s recipe on AllRecipes

Printable Recipe

Prep time: 5 minutes
Baking time: 15-20 minutes

Serves 2-3

Ingredients
½ cup matzo meal (or bread crumbs)
1 tsp fresh oregano, chopped
1 tsp fresh chives, chopped
1 large garlic clove, minced
½ tsp paprika (this time I used sweet Hungarian, but smoked would be lovely too)
¼ cup water (just enough to moisten the matzo meal)
1lb/450g bluefish fillets
¼ cup minced onions
2 small sprigs fresh oregano
Olive oil to drizzle over the fish

Directions
1. Preheat the oven to 500°F/225°C.

2. In a small bowl mix the matzo meal, herbs, garlic and paprika.

3. Place a large sheet of tin foil on a rimmed baking sheet large enough to hold the fillets in one layer. Lightly oil and spread half the crumb mixture on the foil. You want to make sure there is enough to ensure the fish is completely coated . Place the fillets on top of the crumb mixture and gently pat so the crumbs will stick. Turn the fillets – now both sides are coated. Add more coating as required. Pour ¼ cup or so of water around the fish.

4. Drizzle with olive oil and sprinkle with the minced onions. Lay the oregano sprigs on top and seal the foil like an envelope. This will steam the fish.

5. Place in the center of the oven and bake for 10 minutes. Reduce the temperature to 400°F/200°C and bake for another 5-10 minutes covered. The fish is done when it flakes and is tender.

6. Open the foil and turn the broiler element on just until the topping browns and crisps a bit.