"Up North" Country Cooking

Menka's Chopped Salad

2013-08-30T13:40:00.001-07:00

1/4 cup Extra Virgin olive oil

1/4 cup fresh lemon juice
1 large garlic clove minced

Sea salt and black pepper
4 cups Romaine lettuce
1 cup canned chickpeas, rinsed and drained
1 small red or yellow bell pepper, diced
2 large tomatoes, diced
1 cup peeled and chopped cucumber
1/2 small red onion, finely chopped
1/4 cup pitted kalamata olives, halved
1/2 cup crumbled feta cheese
1/4 cup fresh mint leaves, finely chopped

Method

Whisk together the lemon juice, and garlic in a small bowl. Season the dressing with salt and freshly ground black pepper. Slowly whisk in the olive oil until well combined.

Place the leaves of Romaine on each plate, and arrange the chickpeas, bell pepper, tomatoes, cucumber, onion, olives, and feta on top in sections. Sprinkle the chopped mint leaves over the salad and then drizzle the dressing over everything.

Lake Trout Steamed in Swiss Chard

2012-08-07T07:52:00.001-07:00

This is an super healthy and very easy way to prepare fresh fish. A trip to the Farmer's Market to buy some fresh Swiss Chard, a few onions, a big ripe tomato, a lemon and some fresh herbs will provide what you need to make this delicious dish. You can use any combination of herbs that you like: parsley, marjoram, thyme, basil, summer savory, or dill. As the fish steams in the Swiss Chard leaves, the wonderful flavors of the herbs, onions, tomatoes and lemons infuse into the fish. If you cannot find any Lake Trout you can substitute any other firm fleshed fish such as Salmon, Bass, or Walleye.

1 large filet of Lake Trout or other fish cut into four pieces
1 large lemon, thinly sliced
1 large ripe tomato thinly sliced
1 medium onion very thinly sliced
1 Tbsp. finely chopped parsley
1 Tbsp. finely chopped marjoram
1 Tbsp extra-virgin olive oil
8 to 10 large Swiss Chard leaves
Sea salt and freshly ground black pepper

Thoroughly rinse some raw Swiss chard leaves and use a paring knife to remove the thickest part of the rib.

Place a piece of Lake Trout or other fish on one of the Swiss Chard leaves. You can also substitute Striped Bass, Salmon, Steelhead, Whitefish, or Walleye.

Season with salt and pepper and lay a thin slice of tomato on the fish. Next lay a thin slice of onion on the tomato and a thin slice of lemon on the onion.

Drizzle a little olive oil over all.

Sprinkle with the chopped fresh herbs and carefully wrap one of the Swiss Chard leaves around the fish. Use a second leaf if needed to enclose the fish.

Line a steamer basket with some of the Swiss Chard leaves and place the wrapped fish on top.

Steam for about 5 minutes or until done.

Serve with lemon quarters and a bottle of Michigan Pino Grigio. Enjoy!

Fishtown Grilled Salmon Salad

2011-08-02T08:34:00.000-07:00

This is a simple and very delicious salad that uses fresh grilled salmon and two kinds of bottled dressings that I always keep on hand. The key is marinating the diced tomatoes and peppers for 20 minutes in a simple Red Wine Vinegar Dressing -- a secret that I learned from the chef at one of our favorite restaurants. The salad is finished by pouring any good bottled Blue Cheese Dressing over all with some crumble Blue Cheese on the top. It could not be easier. It could not taste any better.

Ingredients

Romaine lettuce and rocket

Fresh avocado sliced and tossed in some lemon juice
Grilled salmon cooled and broken into pieces
2 fresh heirloom tomatoes diced
½ of a yellow pepper diced
½ of a red pepper diced
4-5 leaves of fresh basil finely chopped
½ cup crumbled blue cheese
¼ cup bottled red wine vinegar dressing
½ cup bottled blue cheese dressing
sea salt and freshly ground pepper to taste

Directions:

Marinate the peppers and the diced heirloom tomatoes in ¼ cup of the dressing for 20 minutes.

Arrange the greens on a platter, place the salmon and the avocado on the greens, and scatter the marinated tomatoes and peppers over all. Add the finely chopped fresh basil.

Top with the blue cheese dressing and scatter the blue cheese crumbles over the top. Dee-licious!

Northport Chopped Salad

2011-07-27T16:48:00.000-07:00

At the Farmer’s Market in Northport, at the tip of Michigan's beautiful Leelanau peninsula, we found some wonderful purple, yellow and white organic carrots. We could not resist the fresh basil, arugula, baby spinach and little red and yellow cherry tomatoes either. That night we feasted on this wonderful chopped salad with Tante Mimi’s famous Vinaigrette Dressing that is so perfect with tomatoes and fresh basil. The optional anchovies are wonderful in the salad, but not everyone is a fan of anchovies. A bit of anchovy paste in the dressing will also give the dressing an interesting bite.

6 cups of mixed greens including romaine, baby spinach and arugula

4 scallions, roughly chopped
12 red and yellow cherry tomatoes, quartered
2 purple organic carrots peeled and very thinly sliced
10 basil leaves, roughly chopped
6 thin slices salami, diced
6 bocconcini mozzarella balls, quartered
1 cup garbanzo beans
3 or 4 anchovies diced (optional)

Tante Mimi’s Vinaigrette:
2 teaspoons Dijon mustard
2 cloves of garlic, finely minced or put through a press
1/3 cup apple cider vinegar
2/3 cup Extra Virgin olive oil
½ teaspoon anchovy paste (Optional)
Sea salt and freshly ground pepper to taste

Combine all salad ingredients in a large bowl and toss to combine. In a separate bowl, combine Dijon, garlic and vinegar, whisk to combine. Slowly pour in the olive oil, whisking the entire time until emulsified, or you can put all the dressing ingredients in a small prep food processor and blend until emulsified. Season the salad with sea salt and freshly ground pepper to taste and toss with just enough vinaigrette to coat everything.

Serves 4

Nana's Blueberry Almond Tart

2011-07-25T15:48:00.000-07:00

You will need about 2 lbs. of fresh blueberries to make this gluten free low-sugar tart. 1 cup of blueberries is cooked with some almond meal added to thicken the tart filling. The rest of the blueberries are added to the cooked blueberries for the filling.

Ingredients for the crust:

3 cups almond meal (available at health foods stores, Whole Foods and Trader Joe’s)
4 Tablespoons of maple syrup
2 Tablespoons Canola oil
1/4 tsp. salt

Preheat oven to 350 degrees.

Spray a nine inch spring form tart pan with cooking spray. In a large bowl, or food processor, combine all crust ingredients and mix well until clumpy. Pour mixture into tart pan and press down to create crust.

Bake for 20 minutes until golden brown.

Filling:

1 cup blueberries
¼ cup water
¼ cup lemon juice
¼ cup almond meal
1 teaspoon Almond Extract

In a small saucepot, simmer 1 cup of blueberries, ¼ cup water and ¼ cup lemon juice. Cook over low heat for 3 minutes until blueberries are soft. Then crush the blueberries with a potato masher or a spoon. Remove from the heat and add ½ cup almond meal and 1 teaspoon almond extract. Stir until well blended.

To this mixture add:

2 cups fresh blueberries
¼ cup Truvia or Splenda
1/2 cup toasted slivered almonds
zest of one lemon

Put the blueberry almond mixture in the baked tart shell and bake at 350 degrees for 25 minutes. Chill for several hours before serving. Top with more toasted almonds. Serve with vanilla ice cream. Yum!

Chicken Cutlets with a Tarragon and Parsley Butter Sauce

2011-07-25T15:13:00.000-07:00

The fresh Tarragon, Parsley, Marjoram, Rosemary and other fragrant herbs that can be found in Farmer’s Markets and Farm Stands all along the roads in Leelanau County are a delight for the senses. Add some chopped tarragon and parsley to a simple butter sauce with shallots on thin chicken cutlets quickly sautéed for an easy to prepare dinner. Good Harbor Summer Rice Salad with green apples and blueberries is the perfect side dish.

Ingredients:

2 lbs. thin sliced skinless boneless chicken breasts

2 medium shallots roughly chopped
½ cup dry white wine
¼ cup unsalted butter
½ teaspoon sea salt
Fresh cracked black pepper
3 tablespoons olive oil
¼ cup fresh tarragon finely chopped
1 tablespoon fresh parsley finely chopped
1 tablespoon fresh lemon juice
1 cup fresh Baby Spinach

Gently sauté the shallot in 1 tablespoon for butter over low heat just until softened. Add the wine and simmer until most of the liquid is evaporated. Set aside.

Rinse chicken and pat until thoroughly dry. Pound the slices of chicken with a mallet between two sheets of wax paper until they are thin. Sprinkle with sea salt and pepper. Heat 3 tablespoons of olive oil in a skillet and sauté the chicken in small batches until golden and just cooked through. Keep chicken warm on a platter covered with foil until all of the chicken is cooked.

Add to the skillet with the shallots a little butter at a time over low heat until the ¼ cup is incorporated.

Remove from the heat and whisk in the tarragon, parsley and lemon juice. Add a little more sea salt and freshly ground pepper. Place some fresh Baby Spinach on a platter, put the chicken on top of the spinach, and spoon the sauce over the chicken

Good Harbour Summer Rice Salad

2011-07-23T17:44:00.000-07:00

Recipe courtesy of Lynn Lanese Gumina

This light refreshing rice salad with mint, basil and lemon zest goes well with flank steak on the grill. The crunch of the apples and slivered almonds contrasts brightly with the tart Meyer Lemon Balsamic Vinegar. Make it early in the morning so it is well chilled and just before serving add the blueberries.

1 cup of Jasmine rice
2 cups of water
1 tablespoon Extra Virgin Olive Oil
1 tsp. of sea salt
¼ tsp. Simply Organic Garlic Salt with herbs

Simmer the rice for 20 minutes in two cups of water with the olive oil, sea salt and garlic salt until all of the water has been absorbed and the rice is tender. Rinse the rice in cold water and drain. Chill.

To the cooked chilled rice add:

1 green Granny Smith apple cored, seeded and roughly chopped
¼ cup of fresh basil, roughly chopped
2 tablespoons of fresh mint finely chopped
½ cup green peas blanched for 1 minute
1/2 cup slivered toasted almonds
Juice of ½ lemon
1 tablespoon lemon zest
2 tablespoons of Meyer Lemon Balsamic Vinegar
2 tablespoons of Extra Virgin Olive Oil
Sea salt and freshly ground pepper to taste

Combine, toss and chill.

Note: To toast slivered almonds, place them in a single layer on a jellyroll pan or baking sheet. Place in middle of a 350-degree oven for approximately 5 minutes or until lightly toasted. Watch them carefully because they burn easily. If you prefer, you can toast them in a small frying pan, but you must watch them constantly so they do not burn.

Just before serving add ¼ cup fresh blueberries. Fold in gently. Enjoy

Fresh Caught Rainbow Trout on the Grill

2011-07-19T19:39:00.000-07:00

We paid a visit to the Farmer's Market in Glen Arbor this morning where Chief Red Cloud from the Red Cloud Fishery was selling some beautiful Rainbow Trout carefully packed in ice caught just the day before. We struck a bargain for the fish, then home we went with it packed in ice, plus some fresh rosemary and thyme, garlic, lemons and smoky bacon ready to make our dinner.

Following Native Anerican tradition, we thanked Brother Fish for giving up his life so we could have this meal. Then we prepared the fish as follows:

Rinse the trout and pat it dry. Then massage a light layer of olive oil inside and out. Salt-and-pepper the inside and place thin slices of garlic, very thin lemon slices, and a big bunch of rosemary and thyme in the cavity. Wrap bacon slices around the fish and, while carefullly holding the fish closed, use a toothpick to hold the fish, the bacon and everything together.

Cook the fish on a very hot grill. Put a cover on the grill and maintain the temperature at about 425-degrees for approximately 10 minutes per side. The bacon will help to keep the fish moist on the inside.

You will need a large spatula to loosen the fish from the grill before you transfer it to a platter. To serve, open the fish and remove the center spine down the entire length of the fish. The filets can then easily be served with no bones.

This Rainbow Trout with garlic, lemons, herbs and bacon was so delicious, and when we were finished, there was not a morsel left on the plate. If you can find some fresh caught rainbow trout, try it this way. You will be glad you did.

Crunchy Crust Salmon Croquettes

2010-10-22T10:13:00.000-07:00

Salmon Croquettes are one of the great comfort foods for eating on a chilly Fall day. I keep several cans of Wild-Caught Alaskan Salmon in the pantry cupboard for those days when you want something a little different and really good to eat for dinner.

Two kinds of breadcrumbs help make these salmon croquettes extra crunchy and delicious. Crispy baked Panko breadcrumbs serve to lighten up the croquette dough seasoned with greek yogurt, parsley, shallots, green onions and lemon juice. Asian Sesame Panko breadcrumbs seasoned with black sesame seeds, garlic, onion, chile pepper, and ginger give these croquettes a wonderful spicy brown crust that is crispy and so deee-licious. Serve with coconut rice and wedges of fresh lemon. Enjoy!

Ingredients:

2 ~6 ounce cans of Wild Alaskan skinless boneless pink salmon
1 cup plain baked Crispy Panko breadcrumbs
3 tablespoons of thick Greek yogurt
2 shallots, peeled and very finely chopped
4 green onions, very finely chopped including some green tops
¼ cup fresh parsley very finely chopped
2 eggs, well beaten
1 – 2 tablespoons of flour (optional)
½ teaspoon sea salt and freshly ground black pepper to taste
Juice of 1 lemon
olive oil for frying
½ cup Panko Asian Sesame Bread Crumbs

Directions:

Combine the well-drained salmon, salt, plain Panko breadcrumbs, yogurt, shallots, scallions, green onions, eggs, parsley and lemon juice together in a large bowl. Stir ingredients together until they are thoroughly mixed. The salmon must be well mixed with all the other ingredients or the patties will not hold together. You may want to add 1 to 2 tablespoons of flour to adjust the consistency of the salmon mixture to make it easier to handle. Refrigerate the mixture in the bowl for 1/2 hour before you try to shape it into patties.

Next, spoon some of the well-chilled salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. Unmold the pattie dough and shape it with your hands to form a 2 inch wide patty. Spread some Panko Asian Sesame breadcrumbs out on a plate and press the patty into the breadcrumbs coating both sides. Place each patty on a baking sheet lined with parchment paper. Repeat to make about 8 patties.

Add olive oil to a non-stick 12 inch pan. Bring the temperature up to a medium heat. Transfer patties to the skillet with a spatula and cook, turning once until they are golden brown. This will take about 5 minutes. Transfer to a serving plate and keep warm until all the patties are cooked. Serve with coconut rice and wedges of fresh lemon.

Cook’s Note: You can make your own Panko Asian Sesame bread crumbs by adding some garlic powder, onion powder, hot chili powder, ginger, and toasted black sesame seeds to Panko Crispy Baked bread crumbs. Give it a whirl in a small food processor to thoroughly blend all of the spices and breadcrumbs. The hot chili powder adds some heat to the crumb mix, but you can add more or less of this as you prefer.

Carrots with an Orange and Apple Cider Glaze

2010-10-19T11:14:00.000-07:00

Carrots and apple cider are a perfect combination. A bit of orange juice, fresh thyme and a little bit of butter to finish the sauce make these carrots so tasty.

Ingredients:

2 tablespoon good olive oil
3 cups baby carrots
¼ cup orange juice
1 cup apple cider
2 teaspoons fresh thyme leaves, chopped
Sea salt and freshly ground pepper to taste
1 teaspoon of butter

Directions:

Put the olive oil in a large skillet over medium heat. Add the carrots and saute until the carrots start to brown just a little.

Add the orange juice, 1 teaspoon of fresh thyme and the cup of apple cider. Bring up to a boil then reduce the heat to a simmer. Continue to simmer stirring occassionally for about 15 minutes until carrots are fork tender and the liquid is reduced to glaze. Add the remaining teaspoon of fresh thyme, the teaspoon of butter and stir to finish the sauce.

Season to taste with sea salt and freshly ground pepper. Serve hot.

Best Pot Roast Ever with Roasted Vegetables

2010-10-18T15:08:00.001-07:00

The key to making a perfectly tender pot roast is to season it liberally with garlic, sea salt and freshly ground black pepper; brown it deeply and thoroughly before adding liquid; and braise it in the oven at 275°in a rich beef broth with some sprigs of fresh herbs to build great flavor. Cook the roast as long and as slow as you can until it is tender and delicious. That’s it – it’s that simple.

While the roast is getting tender and delicious, roast some potatoes, onions, shallots, garlic, carrots, brussel sprouts, squash and bell peppers separately with olive oil, balsamic vinegar and fresh herbs for a delicious side dish. The vegetables taste better that way, and so does the gravy around the roast. The recipe follows. If you want to keep things very simple, you can add some carrots and potatoes during the last half hour of cooking to the simmering broth around the roast to create a delicious meal in one dish. So easy and so good!

Ingredients:

4 pound pot roast, at room temperature
3 or 4 cloves of garlic cut into slivers
¼ cup flour
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
2 to 3 tablespoons good olive oil
2 cups rich beef stock
½ cup red wine or dry Marsala wine (optional)

Preheat oven to 275°.

With a small knife make numerous small slits in the roast and insert slivers of garlic in the slits. Then coat both sides of the roast in a mixture of flour, sea salt and freshly ground pepper. Add enough olive oil to cover the bottom of a heavy pot and sear the roast on all sides to seal in the juices. Take the time to build up a nice brown crust. Next add the wine, the broth and enough water to cover the roast. Put the roast in the oven and keep temperature at a steady 275 ° while the roast becomes very tender. For a 3-pound roast, allow for 3 to 3 1/2 hours. For a 5-pound roast, allow for a 4 to 5 hour cooking time During the last hour of cooking, remove the lid, turn the roast over, then replace the lid and continue cooking in the slow oven.

When enough time has elapsed check the roast for doneness. A fork should go in easily and the meat should be very tender and delicious. Turn the oven off, place the roast in a serving dish, and cover loosely with foil. Place the roast in the warm oven while you finish the sauce.

Skim as much fat off the sauce as possible and turn the heat up to reduce the liquid in the pan. When the liquid is reduced by half, mix ¼ cup flour and ¾ cup water in a jar and shake well to mix. Pour this into the sauce and stir with a whisk to blend and cook for a few minutes. Adjust for salt and pepper to taste. Move the roasted meat to a cutting board and slice against the grain. Pour the finished sauce over the sliced roast. Garnish with fresh parsley roughly chopped and serve with the roasted vegetables.

Oven Roasted Vegetables:

2-3 yellow onions peeled and quartered
1 large red onion peeled and roughly chopped
3 or 4 shallots peeled and roughly chopped
3 or 4 cloves of garlic peeled and roughly chopped
4-5 large carrots peeled and chopped into large pieces
3-4 large potatoes peeled and cut into large pieces
1 cup of brussel sprouts cleaned and cut in half
1 cup zucchini or squash cut into bite size pieces
1 cup sliced bell peppers
2 – 3 tablespoons good olive oil (use oil infused with fresh rosemary if you have it)
¼ cup of balsamic vinegar
sea salt and freshly ground black pepper to taste
1 sprig of fresh thyme, leaves stripped off the stems or 1 teaspoon of dried thyme
2 sprigs of fresh rosemary, leaves stripped off the stems, or 1 teaspoon of dried rosemary

Place all the vegetables in a large pan and toss with the olive oil, balsamic vinegar, salt and pepper. Use fresh herbs if you have them. Spread the vegetables out into a single layer and roast in a hot 450° oven for 30 to 45 minutes until vegetables are fork tender. Serve with the sliced pot roast.

Wild Mushrooms and Wild Rice Pilaf

2010-10-14T18:08:00.000-07:00

Fall is the season for wild mushrooms, which can be found in the woods if you know where to look, and what to look for. If you go mushroom hunting, do it with someone who is an expert and knows which mushrooms are safe to pick and eat. Happily, wild mushrooms that are safe to eat are offered now by many grocers. Saute these delicious little morsels in a little olive oil with some finely chopped garlic and shallots and the delicious aroma of the woods begins to waft through the kitchen. Add some wild rice and simmer with some good homemade chicken stock and wait patiently if you can. Then add Aborio rice to the pot and simmer until all of the chicken stock has been absorbed. Finally, when all is done, fluff the rice with a fork and add the toasted hazelnuts. Garnish with fresh chives and parsley and you have an excellent side dish to accompany a good grilled steak or a beautiful fillet of salmon.

Ingredients

2 shallots, peeled and finely chopped
4 cloves of garlic, peeled and finely chopped
1 cup of wild mushrooms roughly chopped
1 tablespoon finely chopped fresh thyme
1/2 cup wild rice1 cup Aborio rice
3 cups fat free homemade chicken broth
1/2 cup chopped toasted hazelnuts
Sea salt and freshly ground black pepper to taste
3 tablespoons roughly chopped fresh parsley
3 tablespoons freshly snipped chives

Directions:

Rinse the wild rice well and drain. Put the shallots, garlic, thyme and wild mushrooms in a pan with 2 tablespoons of good olive oil and sauté for a few minutes until the mushrooms begin to brown. Add the wild rice to the shallots, mushrooms, thyme and garlic stir for 1 minute. Add the chicken stock and some sea salt and bring to a boil, then reduce the heat to low. Cover the pot and simmer for 25 minutes until the wild rice is tender. The kernels will begin to break open when it is ready. Next remove the cover and add the Aborio white rice and stir once. Re-cover the pot and continue to simmer for 20 minutes. Uncover the pot and check to see it the rice is tender and the liquid is absorbed. If not, re-cover and simmer a few minutes more until all the liquid is absorbed. Fluff the rice with a fork and add the toasted hazelnuts, sea salt and pepper to taste. Toss with a fork to mix well. Transfer to a serving dish and sprinkle with fresh parsley and chives.

Note: To toast hazelnuts spread a single layer of nuts on a baking sheet and toast in a preheated 350°F oven until they begin to change color, about 5 - 8 minutes. Allow to cool and roughly chop with a knife.

Thai Coconut Rice

2010-10-10T10:14:00.000-07:00

This is so easy to make and so delicious with Asian Glazed Salmon or Lake Trout with a Citrus Glaze. If you don't have Jasmine rice, Aborio rice or regular rice works just as well.

Ingredients:

1 cups Thai jasmine white rice

1 can good-quality coconut milk (not lite)

1 1/2 cup of water

2 heaping Tbsp. dry shredded unsweetened coconut

1/2 teaspoon salt

1/2 teaspoon olive oil

Optional: 1-2 Tbsp. toasted coconut for garnish (see instructions below recipe)

Preparation:

Rub oil over the bottom of a deep-sided pot. You will need a tight-fitting lid.

Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.

Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to a very low simmer. Cover tightly with a lid and simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.

Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat. The Coconut Rice will stay warm this way for up to 1 hour or more!

When ready to serve, remove the lid and fluff rice with a fork. Taste and add more salt if needed. Top the rice with a sprinkling of toasted coconut and finely chopped fresh parsley.

To toast coconut: Place 1/4 cup dry shredded coconut, or more, in a frying pan over medium-high heat and stir or "dry fry" until a light golden brown. Do not leave the pan unattended while doing this as it browns rather quickly and can easily become too brown.

Wild-caught Lake Trout in a Citrus Marinade

2010-10-08T18:18:00.000-07:00

Wild-caught Lake Trout is abundant in Northern Michigan right now and it does not need a fancy preparation. A marinade of lemon and lime juice, a touch of honey, thinly slivered shallots, and sweet red onions plus a little olive oil, sea salt and freshly ground pepper are more than enough. Serve with coconut rice and green onions, with fresh parsley and a touch of cumin. Deeee-licious!

Ingredients:

2 Lake Trout fillets, about 8 to10 ounces each, skin on

3 tablespoons honey

4 tablespoons fresh lime juice

4 tablespoons fresh lemon juice

zest of one lemon

1 small sweet red onion very thinly shaved

3 shallots peeled and very thinly sliced

Sea salt and freshly ground black pepper

1 tablespoon of good olive oil

Directions:

Preheat the oven to 350°. Combine lime juice, lemon juice, honey and thinly sliced shallots and onions in a dish. Place the Lake Trout skin-side up on the juice and onions and marinate for 30 minutes. When the fish has marinated for a sufficient time, remove the fillets and place them skin-side down in a baking pan lined with non-stick aluminum foil. Spoon the honey and citrus juice marinade mixture over the filets. Arrange the red onions and shallots over the top of the fish. Sprinkle with the lemon zest and drizzle with some good olive oil. Bake for 20 to 25 minutes in a pre-heated 350° oven until fish flakes easily with a fork. Garnish with some lemon slices and roughly chopped fresh parsley.

Pickled Carrots

2010-10-07T11:41:00.000-07:00

Pickled carrots are very good as a vegetable, salad or appetizer. Use a combination of yellow, purple and orange carrots if you can find them at the Farmers Market. The same pickling marinade also work for zucchini, cauliflower or those little pickling cucumbers. The carrots are a rich source of beta-carotene, which has many health benefits, particularly in working to preserve night vision. Because the olive oil in this recipe is heated, you can use any good olive oil. The more expensive extra-virgin olive oil is not necessary. Serve the pickled carrots with fish or with barbecued chicken. Very good!

Ingredients:

3 cloves garlic, minced or put through a press
2 tablespoons onion or shallot, coarsely chopped
¼ cup good olive oil
¼ cup white vinegar or flavored wine vinegar
½ teaspoon dry mustard powder, or ½ teaspoon Dijon mustard
1 tablespoon whole mixed pickling spices, tied in cheesecloth
Sea salt and freshly ground black pepper to taste
1 pound carrots, peeled and cut across on the diagonal in thin slices
1 small onion, very thinly sliced

¼ cup roughly chopped parsley

Directions:

Sauté the garlic and chopped shallot in olive oil in a skillet until just tender, no more than 5 minutes. Stir in the vinegar, mustard, pickling spices, salt, pepper, and carrots. Cover and simmer for 5 minutes. The carrots should still be crunchy or al dente. Remove from heat. Remove the cheesecloth with the spices. Transfer the carrots to a shallow dish. Top with the very thinly sliced onion and the chopped parsley. Cover and refrigerate until served, stirring occasionally.

Good Greens and Rice

2010-09-30T17:13:00.000-07:00

Green herbs like parsley and sage are a wonderful healthy way to make spinach and mustard greens taste good. Take some green onions and shallots and saute them together in some olive oil. Then add the roughly chopped parsley, spinach, and mustard greens and toss in some cooked white rice, lemon juice and lemon zest. This a great tasting dish to go with chicken or fish, and a delicious way to increase your intake of dark leafy green vegetables that are so rich in anti-oxidants.

Ingredients:

2 1/2 cups water
1 cup uncooked long-grain white rice
1/2 teaspoon sea salt
1/2 cup flat parsley leaves roughly chopped
1/2 cup fresh spinach leaves roughly chopped
1/2 cup fresh mustard greens roughly chopped
1/2 cup chopped scallions, including tender green tops
2 shallots finely sliced and roughly chopped
3 or 4 fresh sage leaves roughly chopped
1 tablespoon olive oil
1/4 cup lemon juice
zest of one lemon
2 tablespoons of fresh basil roughly chopped
sea salt and freshly cracked black pepper to taste

In large saucepan, bring water to boil, stir in rice and add 1/2 teaspoon of salt. Cover and reduce heat to medium-low. Simmer for 20 minutes until all the water has been absorbed. Remove from heat. Fluff with a fork. Set aside.

Put one tablespoon of olive oil in a large non-stick frying pan and saute the chopped scallions and chopped shallots for 2 to 3 minutes. Add the chopped parsley, spinach, mustard greens and chopped sage leaves and saute for 1 to 2 minutes more stirring constantly until the greens begib to wilt.

Add the wilted greens to the cooked rice. Stir in the 1/4 cup of lemon juice and the lemon zest. Taste and check seasoning, adding salt if necessary. Scatter the chopped fresh basil on top of the rice and serve.

Heirloom Tomatoes with Basil Lemon Vinaigrette and Baby Spinach

2010-09-29T17:04:00.000-07:00

One of the best things about late Summer and Fall is the crop of baby heirloom tomatoes that are so full of flavor and delciousness. Topped with this lemon vinaigrette dressing with a chiffonade of fresh basil, they are more than delicious, they are the taste of summer itself. Serve a crusty French baguette with this to mop up the dressing. Your family will thank for that.

Ingredients:

2 cups of baby heirloom tomatoes washed and quartered
1 cup of baby spinach leaves washed and stemmed
½ cup of fresh basil leaves thinly sliced and cut into ribbons (chiffonade)

Basil Lemon Vinaigrette:

1 large shallot thinly sliced and minced
1/3 cup fresh basil leaves thinly cut and roughly chopped
2/3 cup extra virgin olive oil
1/3 cup freshly squeezed lemon juice
1 tablespoon of apple cider vinegar
1 large clove of garlic peeled and minced
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Directions:

Combine the shallot, garlic, lemon juice, apple cider vinegar, sea salt, pepper and mustard in a small bowl and combine. Slowly add the olive oil stirring constantly until it is homogenized. Or you can put all of these ingredients in a small food processor and blend. Add the fresh cut basil leaves after the dressing is blended and set aside to let the flavors meld.

Toss the baby heirloom tomatoes with the vinaigrette and let them marinate for 15 to 20 minutes to absorb all the flavors. To serve, arrange the tomatoes on a bed of fresh baby spinach leaves, and scatter the chiffonade of fresh basil on the top.

Heavenly Parsley Lemon Soup

2010-09-27T19:24:00.000-07:00

This is a delicious and refreshing soup, rich in anti-oxidants that have great health benefits. If you don’t like mustard greens, you can substitute kale or spinach. Just one taste and you will realize that parsley is much more than a pretty garnish on a plate. When the lemon juice is added to the simmering soup just before serving it takes on a lovely milky color to match the heavenly taste.
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Ingredients

3 bunches Italian flat-leaf parsley, roughly chopped
3 bunches curly parsley, roughly chopped
4 leaves of curly mustard greens roughly chopped
2 cloves garlic, crushed
1 large shallot roughly chopped
3 cups chicken stock
½ cup fresh lemon juice
Freshly ground black pepper
Sea salt to taste

Directions

Wash both kinds of parsley. Remove and discard the stems. Rinse the leaves well under cold running water. Drain and roughly chop.

Wash the mustard greens. Remove and discard the bottom stems. Drain and roughly chop.

Put 2 cloves of crushed garlic and 1 large shallot roughly chopped in a large pot with one tablespoon of olive oil, and sauté for one minute. Do not let the garlic brown.

Add 3 cups of chicken stock to the pot, bring it to a low simmer and add ½ cup of Aborio rice. Continue to simmer about 20 minutes until the rice is tender.

Add the roughly chopped parsley and mustard greens and continue to simmer for no more than 2 minutes. Do not overcook the greens.

Add ½ cup of freshly squeezed lemon juice and serve hot.

Roasted Curried Sweet Potatoes

2010-09-26T20:21:00.000-07:00

Sweet potatoes taste so good when roasted. As an accompaniment to roast pork, they taste even better if you mix just a little curry powder in with the sweet potatoes as you roast them. I like to use Spice Islands Calcutta Heat for the curry powder which has a bit of chili pepper, garlic and tumeric in it. If you prefer a milder taste use any good curry powder or Garam Masala, a wonderful Indian spice that is a combination of cumin, coriander, black pepper, cinnamon and cloves.

Ingredients:

3 or 4 sweet potatoes peeled and cut into 1 inch pieces

2 tablespoons of good olive oil

1 tablespoon of butter

sea salt and freshly cracked black pepper to taste

1 teaspoon of curry powder or Calcutta Heat, or Garam Masala

zest and freshly squeezed juice of one lemon

1 tablespoon of fresh flat leaf parsley finely chopped

Directions:

Preheat the oven to 450 degrees. Line the inside of a baking pan with non-stick aluminum foil. Melt the butter using a low heat in a pan with the olive oil and stir in the curry power. The heat of the butter and oil will release the wonderful fragrance of the spices. Put the sweet potatoes in the baking pan and toss them with the butter, olive oil and spice mixture. Sprinkle with sea salt and pepper to taste. Sprinkle with the zest and juice of one lemon. Roast for 25 minutes until the potatoes are golden brown. You may want to shake the pan once or twice to help the potatoes brown evenly. Serve hot sprinkled with the finely chopped fresh parsley.

Arugula and Fennel Salad

2010-09-24T10:39:00.000-07:00

Arugula, which is also known as rocket, has a nice bite to it that goes very well with the shallots and sweetness of the sun dried tomatoes. The apple cider vinaigrette is the perfect complement. Reserve some of the feathery fronds from the fennel, chop them finely and add to the salad after you toss it.

2 cups of arugula, washed and torn into bite size pieces
1 medium size shallot very thinly sliced and roughly chopped
1 fennel bulb, very thinly sliced, reserve the feathery tops

10 sun dried tomatoes, thinly sliced and chopped
2 sprigs of fresh thyme, leaves and tender tips

Vinaigrette:

1/4 cup apple cider vinegar

1 small clove of garlic put through a press
1/2 cup extra virgin olive oil
1 teaspoon Dijon mustard
2 sprigs of fresh thyme, tips and leaves

Sea salt and freshly ground black pepper to taste

Directions:

Put the apple cider vinegar, garlic, olive oil, mustard, salt and pepper together in a small food processor or heavy bowl and mix until smooth and homogenized. I like to use a small food processor to make salad dressing because I can put everything in the bowl and simply blend for a minute resulting in a well homogenized dressing that clings to the greens. Alternatively, shake them in a covered glass jar until smooth.

After you toss the salad with the vinaigrette, garnish the salad with some of the feathery tops from the fennel and some little tips from a few sprigs of fresh thyme.

Brussel Sprouts in Warm Mustard Vinaigrette

2010-09-23T08:58:00.000-07:00

Brussel sprouts are a good source of potassium, folic acid, Vitamin A and Vitamin C and are well known for their cancer fighting properties. With only 35 calories for a ½ cup serving they are also a dieters delight.

Thoroughly wash 1 pound of brussel sprouts, and trim the ends. Remove and yellow leaves and cut in half. If you are very particular, soak the brussel sprouts in cold water with some vinegar added to eliminate any little critters that may be lurking in the leaves.

Vinaigrette:

2 tablespoons apple cider vinegar

1/4 cup olive oil

1 tablespoon Dijon mustard

3 tablespoon minced flat-leaved parsley

Sea salt and freshly ground black pepper to taste

Prepare a vinaigrette with the apple cider vinegar, olive oil, mustard, sugar, and a pinch of sea salt and pepper. If you use a small food processor, you can put all the ingredients in the bowl and process for 1 minute.

Steam the brussel sprouts until just barely tender. The color should still be a lively light green. Remove the sprouts from the steamer and put them in a salad bowl. Pour the vinaigrette on top and mix to coat. Let sit for a few minutes, toss with some fresh parsley and lemon juice and serve warm.

Makes 4 servings.

Manitou Lentil Soup

2010-09-22T17:00:00.001-07:00

Lentil soup made with fire roasted tomatoes, bulgar wheat, red pepper flakes, and a little cardamon and cumin is so delicious. A touch of cayenne pepper adds a little heat. I like to add a bit of tangerine balsamic vinegar just before serving. You can vary this lentil soup recipe in some interesting ways, all of them full of flavor and good taste.

Ingredients:

3 tablespoons olive oil

5 garlic cloves peeled and finely chopped

2 medium shallots finely chopped

4 celery stalk tops including the leaves roughly chopped

1 teaspoon sea salt

½ teaspoon of freshly ground Malabar black pepper

8 ounces of lentils, picked and rinsed

1 can of diced fire roasted tomatoes

1 quart good homemade chicken broth

½ cup of bulgar wheat

1 teaspoon of smoked paprika

1 teaspoon of cardamon

1 teaspoon of ground cumin

½ teaspoon of cayenne pepper

2 tablespoons of tangerine balsamic vinegar

2 teaspoons of fresh basil finely chopped

Directions

Place the olive oil into a large pot and set over medium heat. Once hot, add the garlic, shallots, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the fire roasted tomatoes and let it cook for 2 minutes more. Add the broth, the salt and pepper and the lentils, and stir to combine. Cover and simmer at a low heat until the lentils are tender, approximately 35 to 40 minutes. Next, add the ½ cup of bulgar wheat and continue to simmer gently until done. Add the cardamon, cumin and cayenne pepper and simmer for an additional 10 minutes. Add the tangerine balsamic vinegar just before serving and top each bowl a little fresh chopped basil and serve.

Optional: For an interesting variation add a teaspoon of Garam Masala, a wonderful mixture of spices from India. Garnish each bowl with a dollop of light sour cream or greek yogurt seasoned with a little tumeric.

Carrots with citrus, cumin, and fresh herbs

2010-09-21T09:24:00.000-07:00

Carrots come in many colors, and all of them are delicious. Look for the great tasting organic purple and yellow carrots at farm markets. Carrots really shine when simmered in a little orange juice and chicken stock. Saute a chopped shallot for a minute or two in some good olive oil then add the juice, carrots and chicken stock. Toast some cumin seeds for a few minutes to bring out the flavor and add them to the stock and orange juice. Other root vegetables such as parsnips, turnips, rutabagas and beets can also be prepared this way.

Ingredients:

1 tablespoon of good olive oil

1 medium shallot finely sliced

6 medium carrots, washed, peeled and cut into slices or juliened
1 cup of good homemade chicken stock
1 medium orange freshly squeezed

zest of one medium orange
2 tsp cumin seeds, lightly toasted
juice of one small lemon

zest of a lemon

1 tablespoon freshly chopped parsley

1 tablespoon freshly chopped chives

Directions:

Place the hopped shallot in a pan with a tablespoon of olive oil and sauté gently for 1 to 2 minutes. Add the chicken stock, carrots, finely grated orange zest, and cumin seeds. that you have lightly toasted and then crushed in a mortar and pestle to release all the good flavor.

Cover the pan and simmer over a medium heat for 5 minutes. Then remove the lid and continue to simmer until the carrots are tender and most of the liquid has evaporated. Finish by adding the juice of one freshly squeezed lemon, lemon zest, fresh parsley and chives to the juices in the pan. Serve with the pan juices poured over the carrots.

Curried Chicken Salad with Concord Grapes

2010-09-20T18:40:00.000-07:00

Beautiful delicious little heirloom Concord grapes are so sweet to eat fresh off the vine. At some organic farm stands along the roads you may be lucky enough to find some of them. If you can’t find seedless Concord grapes, red seedless grapes are a good substitute in this recipe. The mild curry flavor of the sauce together with the heat of the Cayenne pepper and freshness of the lemon juice make the taste of this curried chicken salad exceptionally good.

Ingredients:

4 boneless chicken breasts poached and cubed or shredded into bite-size pieces

2 cups seedless Concord Grapes

½ cup celery finely chopped

1 cup Mayonnaise

2 teaspoons of Dijon mustard

2 teaspoons mild Curry Powder

¼ teaspoon Cayenne Pepper

¼ cup of freshly squeezed lemon juice

Directions:

Make the dressing by mixing together the mayonnaise, lemon juice, mustard, curry powder and cayenne pepper. Season to taste with salt and pepper. Poach the chicken breasts until tender and cooked through, then cube or shred into small bite-sized pieces. Mix chicken with the mayonnaise dressing and add 2 cups of seedless Concord grapes.

Sauteed Zucchini and Yellow Squash

2010-09-20T14:38:00.000-07:00

Zucchini and Yellow Squash are so delicious together when sautéed quickly with some olive oil and onions. The smoked sea salt adds a very special touch. Finish with some freshly squeezed lemon juice, lemon zest and sprinkle with fresh basil and parsley. If you can find some of the little Patty Pan squash at an organic farm stand, they are a perfect combination with fresh zucchini.

Ingredients:

3 tablespoons extra virgin olive oil

2 medium garlic cloves, minced or put through a press

1 small onion, very thinly sliced

2 medium zucchini cut into 1/2-inch pieces

2 medium yellow squash cut into 1/2-inch pieces

1/8 teaspoon crushed red pepper

¼ cup tablespoon freshly squeezed lemon juice

zest from one lemon

Smoked sea salt and freshly ground black pepper to taste

¼ cup basil leaves, cut into thin strips

¼ cup roughly chopped fresh parsley

Directions:

Heat half the olive oil in a large skillet over medium-low heat. Cook garlic and onions together, stirring carefully until translucent but not yet softened, about 2 minutes. Do not let the garlic brown.

Increase heat to medium-high. Add the remaining oil along with the zucchini, squash, and crushed red pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Remove from the heat, stir in the lemon juice, lemon zest and season with the smoked salt and pepper. Transfer to a serving dish, sprinkle the basil and fresh parsley on top, and serve.