Category: Food
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Corn and Zucchini Saute
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Corn and Zucchini Saute Ingredients 2 tablespoons extra-virgin olive oil 1/2 cup chopped scallions 1/2 teaspoon finely chopped garlic 2 cups corn (from about 4 ears) 2 medium zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces 1/4 teaspoon ground cumin 1/4 teaspoon salt 1/8 teaspoon black pepper 1/2 cup chopped fresh…
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Baked Salmon with Roasted Asparagus and Lemon Caper Sauce
Baked Salmon with Roasted Asparagus and Lemon Caper Sauce Ingredients 2 tablespoons fresh lemon juice 2 tablespoons minced red onion 1 tablespoon olive oil 1 tablespoon drained capers, chopped 1 teaspoon chopped fresh thyme 1/2 teaspoon grated lemon peel 1 1 1/2-pound skinless salmon fillet (1 1/4 to 1 1/2 inches thick) 1 pound asparagus,…
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Spicy Sauteed Tilapia with Olive and Cherry Tomatoes
Spicy Sauteed Fish with Olives and Cherry Tomatoes Ingredients 1/4 cup olive oil 2 pounds tilapia, red snapper, or orange roughy fillets 1/2 cup chopped fresh parsley 1/2 teaspoon dried crushed red pepper 4 cups cherry tomatoes, halved 1 cup Kalamata olives or other brine-cured black olives, chopped 6 garlic cloves, minced 1 medium sized…
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Tilapia with Balsamic Butter Sauce, Thyme Mashed Potatoes and Sugar Snap Peas
Tilapia with Balsamic Butter Sauce, Thyme Mashed Potatoes and Sugar Snap Peas Ingredients Thyme mashed potatoes 3 pounds russet or Yukon Gold potatoes, peeled, quartered 4 1/2 tablespoons butter, room temperature 6 tablespoons (or more) warm whipping cream 1 1/2 tablespoons minced fresh thyme Balsamic butter sauce 1/4 cup balsamic vinegar 1 garlic clove, minced…
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Garlic Shrimp and White Beans
Garlic Shrimp and White Beans Ingredients 6 tablespoons olive oil, divided 3 garlic cloves, minced, divided 2 dried chiles de árbol 1 bay leaf, preferably fresh 1 1/4 cups chopped tomato (about 8 ounces) Kosher salt, freshly ground pepper 1 tablespoon tomato paste 2 15-ounce cans white beans (such as cannellini), rinsed, drained 1 cup…
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Baked Salmon with Lemon and Thyme
Baked Salmon With Lemon and Thyme For this easy recipe, you’ll begin by placing the fillets skin side down on a baking sheet lined with lightly oiled aluminum foil. Top the fish with a Mediterranean-inspired mixture of olive oil, lemon zest, and thyme. A baking time of about 15 minutes in a low oven (275°F) ensures…
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Baked Salmon with Tarragon and Fennel Seed Butter
Baked Salmon with Tarragon and Fennel Seed Butter Ingredients 6 Tbsp. (3/4 stick) butter 2 Tbsp. chopped fresh tarragon (or dried) 4 tsp. crushed fennel seeds 1 Tbsp. grated lemon peel 1 Tbsp. fresh lemon juice 6 6-7 oz. salmon fillets Preparation Stir butter, chopped tarragon, crushed fennel seeds, lemon peel and lemon juice in…
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Rice with Puttanesca Sauce
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Rice with Puttanesca Sauce This fresh, uncooked version of a classic pasta sauce is also delicious served over rice. The rich nutty flavor of brown rice stands up well to the piquant flavors of the sauce. If you prefer a cooked sauce, you can saute the garlic and tomatoes in the olive oil, then add…
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Tuna Pann Bagnat
Ingredients 12 ounces canned chunk light tuna in water, drained 8 pitted kalamata olives, coarsely chopped 1/4cup chopped red onion 2 anchovies, finely chopped 2 tablespoons Dijon mustard 1 tablespoon chopped fresh parsley 2 teaspoon capers 2 tablespoons red wine vinegar 1 tablespoon extra-virgin olive oil 8 slices tomato 4 lettuce leaves 1 baguette (about…