Category: Food

  • Grilled Brie and Tomato Sandwiches

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    Grilled Brie and Tomato Sandwiches Ingredients: 1/4 cup mayonnaise 1 clove garlic, mashed with a pinch of kosher salt into a paste 1 tsp. fresh lemon juice Pinch cayenne pepper 4-3/4-inch-thick slices ciabatta bread 3 oz. cold brie, thinly sliced 2 small tomatoes, thinly sliced 10 basil leaves, thinly sliced Freshly ground black pepper Preparation:…

  • Fingerling Potatoes with Avocado and Smoked Salmon

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    Fingerling Potatoes with Avocado and Smoked Salmon Ingredients: 1 pound fingerling potatoes, halved lengthwise 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 1 ripe avocado, halved 1 tablespoon minced fresh dill 1 teaspoon lemon zest 2 teaspoons fresh lemon juice 1/8 teaspoon salt 1 (4-oz.) package thinly sliced smoked salmon Preparation 1. Preheat…

  • Grilled Great Lakes Whitefish with Tomato-Caper Relish

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    Grilled Great Lakes Whitefish with Tomato-Caper Relish Ingredients 1 large tomato, seeds removed and cut into 1/4-inch dice 1 tablespoon white balsamic vinegar 1 tablespoon diced red onion 3-4 tablespoons snipped fresh chives and chopped fresh dill 1 1/2 tablespoons capers plus 2 tablespoons caper liquid from bottle 2 tablespoons extra virgin olive oil 2…

  • 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…