Category: Food

  • Blackened Great Lakes Whitefish With Asparagus

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    Blackened Great Lakes Whitefish With Asparagus Perfectly seasoned whitefish is paired with fresh asparagus for an easy and elegant main dish. Serve with mashed or baked fingerling potatoes and a small green salad tossed with vinaigrette. Ingredients: 2-8 ounces. Great Lakes Whitefish fillets 1/4 cup melted butter 1/2 pound asparagus 1/2 pound fingerling potatoes 2…

  • Cedar Plank-Roasted Whitefish with Roasted Tomato and Olive Relish

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    Cedar Plank-Roasted Whitefish with Roasted Tomato and Olive Relish Ingredients 4 pin-boned Great Lakes whitefish fillets (6–8 ounces each) 1 pint cherry tomatoes 1 tablespoon finely diced shallots 1 tablespoon Verjus* (or substitute champagne vinegar) 2 tablespoons sliced Kalamata olives 1 tablespoon fresh basil 2 tablespoons olive oil Salt and pepper to taste 2–4 cedar…

  • Grilled Mahi Mahi With Avocado-Chile Salsa

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    Grilled Mahi Mahi With Avocado-Chile Salsa This salsa can be served with any grilled seafood, poultry, or meat. Choose the kind of chile you use based on how much heat you like. Serrano chiles are hotter than jalapeño peppers; if you want more kick, don’t remove the seeds. Salsa: 1 ripe avocado, cut into 1/4-…

  • Quick Shrimp Tacos

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    Quick Shrimp Tacos Made with quick-cooking shrimp and simply topped with cabbage and cilantro, these tacos come together in minutes. Round out the meal with rice and black beans or a chopped salad. 8 taco-size (6-inch) flour tortillas 1 medium lime 1/2 cup sour cream 1 tsp. ground coriander Kosher salt 2 Tbs. extra-virgin olive…

  • Lemony Linguine with Shrimp and Green Olives

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    Lemony Linguine with Shrimp and Green Olives Lemon zest and juice contribute bright flavor to a quick and easy pasta, making it the perfect antidote to a cold wintry day. Kosher salt 12 oz. linguine 3 Tbs. extra-virgin olive oil 1-1/2 lb. extra-large shrimp (26 to 30 per lb.), peeled and deveined 1 Tbs. finely…

  • Crab Toasts with Smashed Avocado and Bloody Mary Aïoli

    Crab Toasts with Smashed Avocado and Bloody Mary Aïoli

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    Crab Toasts with Smashed Avocado and Bloody Mary Aïoli A rich yet light crostini seafood as a starter to nibble on. The crab, avocado and mayonnaise mixtures can be made up to four hours before serving. Cover and refrigerate if assembled beforehand. 8 oz. jumbo lump crabmeat, picked over 1-1/2 tsp. finely grated lemon zest…

  • Charred Cauliflower and Broccoli with Salsa Verde

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    Charred Cauliflower and Broccoli with Salsa Verde The delicious flavor of roasted cauliflower and broccoli cannot be overstated. If you have never indulged, you are in for a real treat. If you have, in this recipe the briny herb sauce adds a new dimension and brightens the warm flavors of the roasted vegetables. For the…

  • Pita Pizzas with Kale and Basil Pesto, Tomatoes

    Pita Pizzas with Kale and Basil Pesto, Tomatoes

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    Pita Pizzas with Kale Pesto, Tomatoes, and Bacon Refreshing and light, this is a perfect first course for a summer dinner. Make it up to a few hours in advance, keeping it covered and chilled and adding the salt, pepper, cheese, and capers just before serving. 4 cups water 2 cups stemmed, coarsely chopped Lacinato…

  • Shaved Squash Carpaccio with Capers and Ricotta Salata

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    Shaved Squash Carpaccio with Capers and Ricotta Salata Refreshing and light, this is a perfect first course for a summer dinner. Make it up to a few hours in advance, keeping it covered and chilled and adding the salt, pepper, cheese, and capers just before serving. 3 medium yellow summer squash or zucchini, or a…

  • Grilled Zucchini and Cheese Sandwiches

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    Grilled Zucchini and Cheese Sandwiches Summer tomato and Cheddar on sourdough is a great sandwich on its own. But grilled planks of zucchini add a bit of char flavor to take it to the next level. 2 medium zucchini (10 oz.), sliced lengthwise into 1/4-inch-thick planks Kosher salt and freshly ground black pepper 8 thin…