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Melt butter in a large pan. Add chopped spring garlic and asparagus and cook on low heat until softened, about 3-5 minutes.
Stir in a cup of white wine and allow to simmer on low as it reduces to a thin sauce. While that’s cooking, pour yourself a glass of the wine and enjoy the aroma. Add the shrimp and cook until just pink, being careful not to overcook the shrimp. Serve immediately, as is or over angel hair pasta. Top with sprinkle of parsley. Serve with white wine, if there is any left. |
Category Archives: Entree
Quinoa Salmon Salad
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Follow package directions and prepare quinoa. Set aside, allow to cool.
Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Season the salmon with ¼ teaspoon each salt and pepper. Cook the salmon until opaque throughout, 4 to 6 minutes per side. Transfer to a plate and refrigerate until cool, about 15 minutes. Toss the quinoa with the cucumbers, parsley, mint, onion, lemon juice, remaining tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Using a fork, flake the salmon into large pieces. Gently fold it into the quinoa mixture. |
Asparagus Tart
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Preheat oven to 400°F. Prep your asparagus: wash, rinse, and trim the bottoms of the asparagus spears. On a floured surface, roll puff pastry into a 12-by-12-inch square. Trim uneven edges. Place pastry on a parchment-lined baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a square. Using a fork, pierce the dough inside the markings at 1/2-inch intervals. Bake until lightly golden, about 10-12 minutes. Remove the pastry shell from the oven. Let cool approximately 10 minutes. Sprinkle with cheese. Arrange asparagus spears in a single layer over the cheese, alternating ends and tips. Brush with olive oil and season to taste with salt, pepper, and lemon zest. Bake until the asparagus is tender, 15-20 minutes. Serve warm or at room temperature. |
Quinoa Jambalaya
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Combine 4 cups chicken broth and quinoa in a medium saucepan. Bring to a boil, reduce heat to low, cover and cook 15 minutes.
Heat oil in a skillet and add kielbasa, onion, bell pepper, and garlic. Sauté about 10 minutes or until vegetables are tender. Add remaining broth and tomato juice; bring to simmer. Add shrimp and simmer 5 minutes or until done. Add peas, tomatoes, and cooked quinoa and toss. |
Zesty Baked Catfish
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Combine oil and lemon juice; brush over both sides of fillets.
Combine the remaining ingredients; rub over both sides of fillets. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork. Yield: 2 servings. |
Slow Cooker Salmon
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Sprinkle salmon with salt and pepper: Be generous! Sprinkle on any other spices you’re using and rub them in with your fingers. Line the slow cooker: Cut a large square of parchment or aluminum foil and press it into the slow cooker. This makes it easier to lift the delicate salmon out of the slow cooker later. Place aromatics over the bottom of the slow cooker: If you’re using them, place a layer of lemon slices and sliced aromatics on the bottom of the slow cooker. This adds flavor, but isn’t strictly necessary. Place one layer of salmon in the slow cooker, skin-side down. Top with more slices of lemon and aromatics, if using. Add another layer, if needed: If you’re cooking more salmon than fits in a single layer, you can add a second layer. Place a piece of parchment over the first layer, lay the rest of the salmon over, and top with aromatics. (I don’t recommend adding a third layer.) Choose your cooking liquid: The liquid helps to poach the salmon gently. It can be as simple as plain water, or as complex as a cup of amber beer with soy sauce and fish sauce mixed in. My standby is half water and half white wine. You’ll need between 1 and 1 1/2 cups of liquid. Pour the liquid over the salmon: If cooking one fillet, add enough water to just barely cover. If cooking two layers, add enough water to come partway up the side of the top fillet. Cook on LOW for 1 to 2 hours: The exact cooking time will vary based on your particular slow cooker, the number and thickness of your fillets, and how “done” you like your salmon. Check the salmon after an hour and continue checking every 20 minutes until it’s done. If you prefer fully cooked salmon, check it with a thermometer in the thickest part — the fish is done when it reaches 145°F. Remove from the slow cooker: Lift the salmon from the slow cooker using the parchment or aluminum foil. Tilt the paper slightly as you lift to drain off the liquid. Serve immediately, or cool and refrigerate for 3 to 4 days. Store leftover salmon in an airtight container. |
Shrimp & Spinach Salad
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Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan, reserving drippings, and crumble. Add the shrimp to pan, and cook 2 minutes, turning once. Combine bacon, 2 cups fennel, grape tomatoes, red onion, and baby spinach in a bowl. Combine the remaining ingredients in a small bowl, stirring with a whisk. Add the shrimp and balsamic mixture to spinach mixture; toss well. |
Seasoned & Seared Tuna Medallions
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Combine all the ingredients in a small bowl and mix with your fingers, gently bruising the tarragon leaves to release their aromatic oils. Cover and let sit for at least 20 minutes; use within a few hours. Sprinkle on tuna steaks to taste.
Fire up the grill, concentrating the coals beneath the spot where the steaks will go so as to maximize the heat. Or if you’re not quite ready to break out the grill yet, crank up the heat under a grill pan. Lightly oil and season the tuna medallions. When the grill or grill pan is very hot, throw on the tuna. Now keep your mitts off until the sear is complete. This takes 1 to 2 minutes. When the time comes to flip, you’ll know the sear is done if the tuna moves easily and does not stick to the grates or pan. Cook the other side for another 1 to 2 minutes. Make the salsa. Peel the oranges and cut them into segments; cut each segment into thirds and combine these with the onion, tarragon, and olive oil in a small bowl. Season with the salt and toss well. Slice the tuna steaks across the grain. Spoon the salsa over the steaks, and pour a glass of chardonnay to go with the wine salt. |
Vegetarian Chili
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Heat oil in a Dutch oven over medium heat. Add onions, carrot, bell pepper, jalapeño, garlic, chili powder to taste and cumin. Cook, stirring often, until the onions, bell pepper, and carrot are soft, 5 to 7 minutes.
Add tomatoes with their juices and salt; cook for 5 minutes over high heat. Reduce heat to low; stir in beans and cooked quinoa. Simmer until the chili is thickened, about 15 minutes. Garnish with yogurt and green onion. |
Root Veggie Fajitas
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Scrub all of your veggies well, peel if desired and slice into thin strips, doing your best to keep pieces uniform in shape and size (will help ensure they cook at the same rate).
In a small mixing bowl combine all your spices + whisk together to combine well. In a large mixing bowl toss your veggies with the olive oil and lime juice, then add in the spices and coat evenly. Cover a baking sheet with parchment paper, evenly distribute the root veggies. Bake for about 40 minutes or until are cooked through and starting to brown, flip veggies halfway. To assemble: warm your soft corn tortillas and top with your favorite fajita toppings. |