Tarragon-Orange Fish

I splurged on two wild King Salmon fillets for this dish, but any of your favorite fish varieties would work well with cette flavor combination. Rainbow trout, Dover sole, tilapia, grouper, Branzino, Red Snapper….you name it, try it out!  Fresh tarragon, with its natural anise flavor, is one of my favorite flavor pairings when it comes to seafood; combined with the sweet, fresh taste of orange zest and orange juice, this simple baked fish dish is just short of miraculous.  (Another idea would be to top seared scallops with the mixture, or even add the zest and tarragon into a skillet with a touch of butter, garlic, and peeled shrimp for a nice twist on a classic shrimp scampi.)

(To view this recipe, click on the blue title of the blog post above*)

‘Marrakesh Carrots’

Recipe Courtesy of The Sprouted Kitchen Bowl & Spoon Cookbook, by Sara Forte

Sara Forte’s series of cookbooks are each as fabulous as the next!  Her recipes feature whole foods, healthy grains, and incredible photographs, that are actually taken by her talented husband Hugh Forte.  I’m working my way through her cookbooks slowly and steadily, but they are on my go-to cookbook shelf that is always in reach when I’m menu planning.

This Moroccan-inspired carrot salad includes chickpeas, dried dates, scallions, red onions, pistachios and cilantro as its base. The olive oil and lime juice vinaigrette highlights the robust flavors of cumin, a pinch of nutmeg and the golden touch of turmeric.  Optional add-ons are feta cheese and pomegranate seeds, but if you’re trying to stick on a vegan route, you won’t miss the cheese at all.

(To view this recipe, click on the following link: http://www.sproutedkitchen.com/home/2014/12/17/marrakesh-carrot-salad-book-pre-order.html)

Balsamic-Roasted Broccolini with Coppa Ham

My favorite way to serve broccolini spears is roasted.  The stems stay crunchy, but the hot oven crisps up the floret section of the veggie and infuses the entire dish with the olive oil and seasonings added on.  Simply salt, pepper, crushed red pepper flakes and olive oil are the additions to the broccolini pre-roasting,  a drizzle of balsamic vinegar once the broccolini come out of the oven, plus some tender Coppa ham wrapped around each bundle for a salty touch.

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Pesto Turkey Meatballs with Ricotta

Two ways to liven up meatballs or even a meatloaf are ricotta cheese and your favorite pesto sauce.  Mixed right into the lean ground meat, the part-skim ricotta cheese adds moisture and creaminess while the pesto adds a depth of flavor and a slight richness.  Along with one egg and Panko breadcrumbs, I like to bake my meatballs until juicy and cooked through. I used lean ground turkey here, but chicken, veal, pork or even grass-fed lean beef would work well.

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‘Easy Blueberry Cobbler’

Recipe Courtesy of Cook’s Country Magazine

They weren’t lying when they named this recipe! Easy peasy indeed.  With only 6 ingredients (including self-rising flour, sweetened condensed milk, whole milk, butter, sugar and berries) the dessert has more of a light cake texture than a traditional cobbler, but all the same, it highlights the plump, sweet blueberries and its no-effort prep.  The sugar in the recipe is actually sprinkled on top of the batter and berries to form a crunchy topping which is a nice touch.  Overall, I think this recipe would work well with any fresh or thawed, frozen berries you have on hand, or even halved ripe figs.

(To view this recipe, click on the following link: https://www.cookscountry.com/recipes/9659-easy-blueberry-cobbler)

‘Sweet and Sour Sesame Bok Choy with Pork’

Recipe Courtesy of Cooking Light Magazine

With a homemade spicy mustard on hand from our CSA, I decided to try this stir-fried bok choy, carrot and ground pork recipe. The spicy mustard is mixed together with chicken stock, soy sauce, honey, rice vinegar and cornstarch–the mixture is then poured into the hot wok along with the veggies and meat and as it heats, it thickens into a rich sauce.  Served over healthy brown rice with a drizzle of toasted sesame oil and sesame seeds, this Asian-inspired dish would work well with any of your favorite green varieties, as well as sweet bell peppers or even end-of-summer beans or zucchini from the garden.

(To view this recipe, click on the following link: http://www.cookinglight.com/recipes/sweet-and-sour-sesame-bok-choy-pork)

‘Radicchio & Plum Salad’

Recipe Courtesy of Bon Appetit Magazine

The purple-on-purple color presentation in this salad is stunning! What else is stunning is the crispy bacon, the briny olives and the sherry vinegar-mustard vinaigrette.  I had a bunch of Castelvetrano olives on hand, so I swapped those in for the black olives suggested.  The sweetness of the ripe plums paired with the crunch and bitter taste of the radicchio is a delight– a perfect salad to usher out the summer salads and ease into early Fall ingredients.

(To view this recipe, click on the following link: https://www.bonappetit.com/recipe/radicchio-and-plum-salad)

Escarole & Mortadella Pizza

This white pizza is simply remarkable! (or should I say incredibile?)  Creamy ricotta cheese, sweet roasted garlic cloves, wilted bitter greens, tender mortadella…all on a lightly browned, pizza crust.  And the finishing touches of briny capers and salty Pecorino Romano cheese.  If you aren’t familiar with mortadella, it is similar in texture to our bologna but is usually thicker cut and flecked with roasted pistachios and a touch of fat.  A lovely addition to an antipasto plate, salad, or even mixed in with your favorite ground meat in that go-to bolognese sauce recipe.

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‘Snapper with Oregano’

Recipe Courtesy of MarthaStewart.com

When you have a superb piece of fish like this wild red snapper, you don’t need to do much to it. That’s why I love this simple recipe–that…and I had all of the ingredients other than the fish at home already…perfecto!  Pan-seared until golden brown, the red snapper fillets are then served with a fresh oregano, olive oil and lemon sauce.  Fragrant, quick to the dinner table, and utterly delicioso.

(To view this recipe, click on the following link: http://www.marthastewart.com/1115022/snapper-oregano)

‘Roasted Parsnip Bread Pudding’

Recipe Courtesy of MarthaStewart.com

I first made this savory bread pudding recipe for Thanksgiving a few years back.  Everyone was familiar with a sweet, dessert bread pudding of course, but I remember the idea of a savory version to be new to most.  This simple version uses leftover bread, a custard base, fresh herbs, caramelized roasted parsnips and Parmesan cheese.  I like the combination of the creamy roasted root vegetables, the sweet leeks and the salty Parmesan cheese here.  A wonderfully unique dish to add to your Holiday menus this year, or just a special weeknight menu.

(To view this recipe, click on the following link: http://www.marthastewart.com/335713/roasted-parsnip-bread-pudding)