Ready in just 12 minutes, these delicious scallops are perfect with crisp-tender fennel and a lemon-caper dressing.
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Ready in just 12 minutes, these delicious scallops are perfect with crisp-tender fennel and a lemon-caper dressing.
2 tablespoons extra-virgin olive oil1 pound sea scallopsKosher saltFreshly ground pepper2 tablespoons unsalted butter1 medium fennel bulb—trimmed, halved and thinly sliced, fronds reserved for garnish2 tablespoons drained capers2 tablespoons fresh lemon juice, plus lemon wedges for serving2 tablespoons chopped flat-leaf parsley In a large nonstick skillet, heat the olive oil. Season the scallops with salt and pepper and cook over moderately high heat until golden brown on the bottom, 2 to 3 minutes. Turn the scallops and cook until just opaque throughout, 2 to 3 minutes longer. Transfer to a platter and keep warm.Melt the butter in the skillet. Add the sliced fennel and capers and cook over high heat, stirring, until the fennel is crisp-tender and lightly golden, 2 minutes. Stir in the lemon juice and parsley and season with salt and pepper. Spoon the fennel around the scallops and garnish with chopped fennel fronds. Serve with lemon wedges. SUGGESTED PAIRING
Try a bright Spanish white.
Poaching fish in wine is an easy way to infuse it with subtle flavor. Since some of the seasoning washes off, Kristin Donnelly likes to serve it with a sprinkling of coarse salt.
4 medium zucchini (1 1/2 pounds), coarsely shreddedSalt2 tablespoons extra-virgin olive oil3 medium shallots—2 finely chopped, 1 halvedFreshly ground pepper2 3/4 cups dry white wine1 cup fresh corn kernels2 lemon thyme sprigs1 bay leafFour 6-ounce skinless salmon fillets1 stick cold unsalted butter, cut into tablespoons1/4 cup thinly sliced basil leavesSet a colander over a bowl. Add the zucchini to the colander and toss with 1 teaspoon of salt. Let stand for 20 minutes. Squeeze the zucchini dry.In a large, nonreactive skillet, heat the olive oil. Add the chopped shallots and season with salt and pepper. Cook over moderate heat until softened, about 3 minutes. Add 1/4 cup of the wine and cook until evaporated, about 2 minutes. Stir in the corn and 1/2 cup of water. Cover and cook until the corn is tender, about 4 minutes. Stir in the zucchini and cook until heated through, about 2 minutes. Season with salt and pepper, cover and keep warm.In a large, nonreactive saucepan, combine 2 cups of the wine with the thyme, bay leaf, the halved shallot and 2 cups of water and bring to a simmer. Season the salmon with salt, add the fillets to the saucepan and cook at a bare simmer over low heat, turning once, about 6 minutes. Transfer the salmon to a plate and pat dry with paper towels. Discard the poaching liquid.Add the remaining 1/2 cup of wine to the saucepan and bring to a simmer. Whisk in the butter, 1 tablespoon at a time, until thoroughly incorporated. Season with salt. Stir the basil into the vegetables and transfer to plates. Nestle the salmon into the vegetables, top with the butter sauce and serve.
One of the first recipes that star chef Tom Colicchio learned to cook was a version of these steamed mussels, packed with tomatoes and fresh tarragon.
1 1/2 pounds tomatoes, cored1/4 cup extra-virgin olive oil, plus more for drizzling2 large shallots, thinly sliced1 cup dry white wine4 pounds mussels, rinsed and debearded3 tablespoons white wine vinegar2 tablespoons sambal oelek or other Asian chile sauce3 tablespoons finely chopped tarragon, plus leaves for garnishKosher saltFreshly ground pepperCrusty bread, for servingIn a large saucepan of boiling water, blanch the tomatoes until the skins just start to wrinkle, about 45 seconds. Drain and transfer to a bowl of ice water to cool. Peel the tomatoes and coarsely chop them.In the large saucepan, heat the 1/4 cup of olive oil until shimmering. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the wine and bring to a boil, then stir in the mussels. Cover and steam until they just start to open. Stir in the tomatoes, cover and cook, shaking the pan, until the mussels are open, 3 to 5 minutes longer; discard any that don’t open. Stir in the vinegar, sambal oelek and chopped tarragon and season with salt and pepper. Pile the mussels and tomatoes in a large serving bowl and pour in the juices from the pan. Drizzle with olive oil, garnish with tarragon leaves and serve with crusty bread. SUGGESTED PAIRING
Minerally Sauvignon Blanc is a nice accompaniment to these vibrant mussels.
Principles 18 & 20: A screaming-hot skillet and baking sheet yield fantastic seared scallops and quick-roasted veggies.
IngredientsPrintEmailSend To MobileSave RecipeAdd to MenuAdd to Shopping List1/2 cup dry white wine $1/4 cup chopped shallots3 tablespoons chilled butter, cut into small pieces $1/2 teaspoon grated lemon rind5/8 teaspoon kosher salt, divided1 medium zucchini1 medium yellow squash1 orange bell pepper, cut into 1-inch pieces1 small red onion, cut into wedges2 tablespoons olive oil, divided1 cup grape tomatoes $3 garlic cloves, thinly sliced1/2 teaspoon black pepper, divided1 1/2 pounds sea scallops1/4 cup small basil leavesPreparation1. Place a jelly-roll pan in oven. Preheat oven to 500° (leave pan in oven as it preheats).2. Combine wine and shallots in a small saucepan; bring to a boil. Cook 6 minutes or until mixture is reduced to 2 tablespoons. Strain through a sieve into a bowl; discard solids. Return mixture to pan. Gradually add butter, stirring with a whisk until smooth and emulsified. Stir in rind and 1/8 teaspoon salt; keep warm.3. Cut zucchini and yellow squash in half lengthwise. Cut each half crosswise into 3 pieces; cut each piece lengthwise into 4 strips. Combine zucchini, squash, bell pepper, onion, and 1 tablespoon oil in a large bowl; toss to coat. Arrange vegetable mixture carefully onto preheated jelly-roll pan. Bake at 500° for 3 minutes. Add tomatoes and garlic; toss gently. Bake at 500° for 4 minutes or until vegetables are lightly browned. Remove from oven; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.4. While vegetables cook, heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels; sprinkle evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add remaining 1 tablespoon oil to pan; swirl to coat. Add scallops to pan; cook 1 1/2 minutes on each side or until scallops are seared and desired degree of doneness. Serve scallops with vegetable mixture and sauce; garnish with basil leaves.
I spent last week in Napa, in California. Hence I thought it apt to devote this week's post to a recent tasting I enjoyed of Bouchaine Chardonnay and Pinot Noir wines from Carneros, in Napa Valley.
Environmentally conscious, Bouchaine Vineyards are farmed sustainably and every precaution taken to minimize water and energy use. The winery is open to the public and has both a tasting room and a wine club.
For anyone not familiar with Carneros, it is about 30 miles north of San Francisco and has a relatively cool climate due to its proximity to the San Pablo Bay. Cooling winds, rain and fog from the Pacific assure wines with bright acidity and firm structure. So, remember to pack a sweater, if you visit, as the mornings can be chilly.
Pan Seared Scallops with Fennel and Mashed Sweet Potatoes
To Prepare Fennel:
In large pot of boiling, salted water, cook fennel halves until tender. Remove to ice water bath to stop cooking. In food processor or blender, puree 2 baby fennel bulbs or 1 large fennel with fish stock until smooth. Stir in licorice-flavored aperitif and salt and pepper to taste. Cut remaining fennel bulbs lengthwise in half. Serve with scallops (below).
To Prepare Scallops
16 sea scallops
Pat scallops dry; sprinkle with salt and pepper. In 12-inch skillet over medium-high heat, heat grapeseed oil until hot. Add scallops; cook until golden on both sides, about 2 minutes on each side.
To serve, place a large spoonful of mashed sweet potatoes in a four inch round in center of each plate; top with scallops; drizzle with orange or olive oil. Serve with fennel puree and fennel halves. If desired, top with crispy shallots.
Wild Mushroom Risotto
4 tbsp Butter, divided
In 12-inch skillet over medium heat, melt 2 tablespoons butter. Add mushrooms, chives and thyme; cook about 5 minutes, stirring constantly. With slotted spoon, remove mushrooms and any liquid to bowl.
Meanwhile, in 4-quart saucepan, heat chicken broth and white wine to boiling. Reduce heat to a gentle simmer.
In same skillet over medium heat, melt remaining 2 tablespoons butter. Add onions; cook 5 minutes. Add rice and stir well, making sure that all of the grains are evenly coated with the onion mixture. Add ½ cup of the simmering broth and cook, stirring frequently, until liquid has been absorbed into rice, 3 to 4 minutes. Continue to cook, adding broth 1/2 cup at a time until rice is al dente, about 15, minutes.
Stir in cooked mushrooms, mushroom broth, Parmesan cheese and mascarpone; cook 1 minute. Remove from heat; season with salt and pepper to taste.
To serve, spoon mushroom risotto into serving bowl or platter. Drizzle with truffle oil. Garnish with chives. Serve immediately. Pass additional grated Parmesan cheese to serve with risotto.
Moqueca is a traditional Brazilian fish stew. It combines many of my favorite flavors, including tomato, peppers, coconut milk, and cilantro, and I’ve been wanting to make it for a long time.
Some recipes call for cod, striped bass, or snapper, but because these fish are considered “moderate mercury” fish by the National Resources Defense Council, they are best eaten only occasionally. So in this stew, I used wild Alaskan salmon (as it is low in mercury, is sustainably harvested, and let’s not forget about all those awesome omega-3s).
The sweet potato is not a typical moqueca ingredient, but yams are used in Brazilian cooking, so I felt they would fit in just fine. I like how they balance the dish, adding a bit of healthy starch and additional color to what’s already a pretty gorgeous stew. I adore coconut and found that the 3/4 cup of coconut milk in the recipe adds extremely subtle flavor; if you are looking for a more pronounced coconut taste, feel free to add more…
recipe for moqueca (brazilian fish stew)
I am a self-declared pasta junkie (make that Italian food junkie), but have tendency to forget all about it during the warmer weather months.
This recipe for sweet corn and squash gnocchi came to me on a whim. As much as I love gnocchi, I almost never make it from scratch, and I definitely forget to buy it packaged from the grocery store. Thanks to this new recipe, I will definitely be stocking up from here on out. More than just convenient, the brilliance of gnocchi is that it cooks in mere minutes, and the beauty of summer produce is that it needs next to no cooking. Combine the two and you have a lighting-fast, healthy, and—most importantly—delicious dinner on the table.
After devouring the last bit of pasta for lunch, I started thinking about the countless possibilities for this versatile dish. It could be dressed up for guests with slivers of salty prosciutto, or garnished with buttery sourdough bread crumbs. It might be paired with earthy sautéed chanterelles, or tossed with a handful of blistered cherry tomatoes. Fresh ricotta, even mozzarella would be divine. Just think how good homemade pappardelle would be? Oh, the many fabulous choices. How will I ever choose?
Come to think of it, I may have just found my ultimate "quick" dinner recipe. And you, what's your favorite summer meal-in-a-hurry?
Gnocchi with Squash & Sweet CornServes 2 to 4
1 (16 ounce) package vacuum-sealed gnocchi (from the dried pasta aisle)
Bring a pot of water to a boil. Add gnocchi and cook for 2 minutes.
Drain and return to the pot. Toss warm gnocchi with 1 tablespoon butter and set aside.
Meanwhile, melt remaining 3 tablespoons of butter in a large, flat-sided sauté pan over medium heat.
Cook the butter until it begins to bubble and turn light golden brown, about 3 minutes.
Be careful not to let it burn. Add the zucchini, squash, corn, and garlic and sauté until warmed through, another 2 - 3 minutes.
Turn off heat and stir the cooked gnocchi into the vegetables.
Add a generous squeeze of lemon juice, and salt and pepper to taste. Transfer to a serving bowl and top with small hunks of goat cheese and a sprinkling of chopped parsley.
Editor's note: On Mondays, Kristen Swensson Sturt of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!
Ingredients3 links (9 or 10 ounces) sweet Italian turkey sausage, cut into 1/3-inch rounds1/2 tablespoon extra virgin olive oil2 medium clove garlic, minced (about 2 teaspoons)1/4 teaspoon red pepper flakes1 bunch Swiss chard, stems removed, leaves torn into bite-size piecesKosher salt and freshly ground black pepper3 1/4 cups water1/2 teaspoon salt1 cup instant polenta1 tablespoon butter1/3 cup grated Parmesan cheese, plus more for servingProcedures1
In large dry nonstick skillet, brown sausage 6 to 8 minutes over medium heat, flipping once halfway through cooking. Remove sausage to bowl and set aside. Add olive oil to now-empty skillet and heat until shimmering. Add garlic and red pepper flakes. Cook, stirring frequently until fragrant, about 30 seconds. Add Swiss chard and cook, stirring frequently, until lightly wilted, 2 to 3 minutes. Cover and steam until fully wilted, stirring occasionally and adding water if necessary, about 4 minutes total. When chard is almost fully wilted, add sausage back to pan and heat through. Season with salt and pepper to taste. Keep warm while polenta cooks.
Meanwhile, in medium pot, bring 3 1/4 cup water and 1/2 teaspoon salt to boil over medium-high heat. Slowly add cornmeal, whisking constantly. Drop heat to a simmer and cover. Cook 4 or 5 minutes, stirring occasionally, until polenta reaches desired consistency. Remove from heat and stir in butter and Parmesan. Serve immediately with sausage and kale mixture
Spoon polenta into bowl. Top with chard mixture. Serve, sprinkled with Parmesan if desired.
We use a white-and-black duo of seeds on our sesame-crusted scallops for a dramatic color contrast, not to mention added flavor and crunch!
INGREDIENTS:1 large head radicchio, quartered lengthwise, root intact1 red onion, sliced crosswise into 1/2-inch-thick roundsOlive oil cooking spraySea salt and fresh ground black pepper, to taste2 tsp unseasoned rice vinegar or apple cider vinegar16 large sea scallops (about 1 lb), patted dry2 tbsp white sesame seeds1 tbsp black sesame seeds2 tsp tapioca flour1/4 cup low-sodium chicken broth1 1/2 tbsp low-sodium soy sauce1 tbsp dry sherry, optional1 tbsp minced fresh ginger2 tsp sesame oil1 tsp raw honey3 green onions, thinly sliced
INSTRUCTIONS:Heat a grill pan on medium. Mist radicchio and red onion with cooking spray and sprinkle with salt and pepper. Add to grill and cook, turning once, until tender and lightly charred, 5 to 8 minutes. Transfer to a large bowl and drizzle with vinegar. Cover to keep warm and set aside.Meanwhile, mist scallops with cooking spray. In a small bowl, combine sesame seeds and tapioca. Press scallops into mixture, turning to coat. Heat a large nonstick skillet on medium and mist with cooking spray. Working in batches, add scallops and cook, turning once, until golden and crispy on the outside and opaque throughout, about 6 minutes.Meanwhile, in a small saucepan, combine broth, soy sauce, sherry (if desired), ginger, oil and honey. Bring to a boil. Remove from heat and stir in green onions. Divide scallops, radicchio and onion among serving plates. Spoon sauce overtop of scallops.
Nutrients per serving (4 sesame-crusted scallops and 1/4 of vegetables): Calories: 207, Total Fat: 7 g, Sat. Fat: 0.5 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 1 g, Carbs: 13 g, Fiber: 2 g, Sugars: 4 g, Protein: 22 g, Sodium: 398 mg, Cholesterol: 37 mg
Delicious Clean and Healthy Recipes From My Family To Yours. All recipes include calories and Weight Watchers Points.
I try to eat fish twice a week because of the health benefits. This is one of my favorite ways to eat fish. This is a simple dish with only a few ingredients. I recommend always using high quality ingredients to achieve maximum results like extra virgin olive oil, fresh pepper, ripe tomatoes and a good dry wine. These subtle differences can make a dish go from good to great.
Brush fish with 1 tbsp olive and season with salt and pepper.
We’re a big baseball family, and each year for the past 12 years, our summers have been consumed with baseball games and lots of traveling around the country.
We’re a big baseball family, and each year for the past 12 years, our summers have been consumed with baseball games and lots of traveling around the country. Seven years ago, one of my boys played in the 10-year old Cal Ripken World Series in Lafayette, Louisiana. Our entire family went to this once in a lifetime event and to this day, it is one of our fondest summer memories. Not only was the baseball great fun to watch, but we had terrific local host families who cooked real Cajun food for our team of boys and all their family members.
We were so fortunate to have our generous host families not only make noisemakers and cheer for our team, but to expose our palates to Cajun Seafood Gumbo. I remember hanging out with our host (who happened to own a local restaurant), watching as he made the gumbo, hoping to recreate this “delicacy” at home. At first, I have to say I was afraid our boys wouldn’t touch the stuff – if I tried serving crawfish here in Connecticut to these boys, I can guarantee you they would never have tried it.
Funny thing is that the baseball team absolutely loved it – shocker! Just goes to show that even kids that are used to eating pizza and chicken nuggets can open their palates to food that is completely outside their comfort zone. You just have to get them to try it.
Anyhow, to this day, my boys and hubby love gumbo, and I make it for special occasions. I make it only for special occasions because gumbo traditionally takes a while to make since the base is a roux that needs to cook for a very long time first. The other reason I don’t make it often is that the traditional recipe for roux uses loads of oil. Combine that with the rich seafood that goes into these Cajun dishes, and you probably have hit your caloric limit for the entire day in one bowl.
Enter, this Healthier Crawfish Crab Gumbo recipe I came up with as part of The Recipe ReDux’s “Most Memorable Vacation Meal” theme this month. The Recipe ReDux is a recipe challenge founded by registered dietitians, which focuses on taking delicious dishes, keeping them delicious, but making them better for you. Similar to my mindset, Dietitians Regan Jones, Serena Ball and Deanna Segrave-Daly founded the group on the belief that healthier eating should always taste delicious. Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.
When I learned what this month’s Recipe Redux challenge was, I took a poll around our house to find out what everyone’s most memorable vacation meal was – Seafood Gumbo was the top choice. So, I started doing a little research to figure out how to make this typically high-fat dish healthier, plus gluten-free.
I found a lighter recipe for Crawfish Gumbo that used an interesting technique to reduce the amount of oil used to make the roux. It called for baking the flour for 45 minutes to get a toasty flavor without the long cooking time on the stove, and also substantially reducing the amount of oil. To make this gumbo gluten-free, I used glutinous rice flour which I had seen in other recipes as a gluten-free thickener.
Another trick I used to lower the amount of fat and add body to the gumbo without the calories was to substitute some of Rocco Dispirito’s Onion Garlic Puree for half the roux. This puree adds tons of flavor and thickens the gumbo without the fat and calories. I’ve used this magic thickener when I made a dairy-free calzone filling last year, and it worked really well.
My boys and hubby absolutely loved this Crawfish and Crab Gumbo. Served with brown rice, I am proud to present this healthier (and gluten-free) version of gumbo. I think our Louisiana friends would approve. Although this gumbo still takes a little bit of time to make, I’m thrilled to have a healthier, gluten-free version that I can now make for my family.
Print A Healthier Gluten-Free Crawfish and Crab Gumbo
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes
Adapted from Gramercy Crawfish Gumbo and the recipe our local host family made for our baseball dinner.
1/4 cup glutinous rice flour2 tablespoons oil1 medium onion, finely diced8 cups water1/2 cup Onion Garlic Puree1 bell pepper, finely diced, about 1/2 cup2 celery stalks, finely chopped, about 1/2 cup1/2-1 teaspoon Cajun seasoning1/2 teaspoon salt1/4 teaspoon freshly ground pepper5 garlic cloves, minced1 1/2 cup chopped tomatoes1 cup lump crabmeat1 pack cooked crawfish tail meat (12 ounces)1/2 cup minced parsleyTo ServeSteamed Brown Riceminced scallionsminced parsley See a Tomato Parmesan Gratin Recipe
Preheat oven to 350 degrees. Place rice flour in a pan; bake for 45-50 minutes until light brown, stirring halfway through.Heat oil in a large pot over medium heat. Add onion and cook until translucent, about 3-4 minutes. Add toasted rice flour and cook one minute, stirring constantly. Add water, Onion Garlic Puree, bell peppers, celery, Cajun seasoning, salt, pepper, garlic, tomatoes, and crabmeat, and bring to a boil. Reduce heat and simmer for 1 hour. Add crawfish and parsley and simmer another 30 minutes.Serve over steamed rice with scallions and parsley.
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As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!
Don't laugh, but for some reason I always though curry was a hard thing to make. It always seemed too flavorful and complex to even try at home, for a simple little cook like me. [Read: too lazy to...
Butternut Squash + Salmon Curry
Don’t laugh, but for some reason I always though curry was a hard thing to make.
It always seemed too flavorful and complex to even try at home, for a simple little cook like me.
[Read: too lazy to bother with it]
I’d left it to the pros. A typical Sarah order at any Asian influenced restaurant.
If you’re shocked that I would order it out in the first place [is she crazy? coconut milk is so fatty- saturated fatty, even]
#1. It tastes good
#2. Saturated fat is not as bad as everyone once thought it was. Most Americans need MORE healthy, naturally occuring fats [like as in from natural thing like a coconut] to lose fat. And for brain development, and satiation. You eat less overall when you have these in your diet overall. And they make food taste good.
#3. The scarier thing in foods come from things that are packaged and have millionsof ingredients, or alterations of the way the fat naturally occurs. Processed foods, for example. Or things that have had something added, taken away or modified from it’s original state. Take any cereal ingredient label and contrast it to a organic coconut milk can ingredient label and you’ll see what I mean. Simple is best, and real food is always better for you. And tastes better too.
See my theme?
Anyways, making this little baby at home was surprisingly easy, so if I can do it, you can do it.
I even tried making my own curry paste (picture below), and after a horrible night’s sleep later that night from STINGING cuticles [thank you dried chiles], I decided the taste wasn’t even worth it. The jarred paste suits me just fine, and only has a few real food ingredients in it anyways.
If you don’t like salmon, you can sub with shrimp, scallops, chicken, beef or any other meat you’d like, or just keep it plain and simple with veggies only. This is a perfect family style dish, served over quinoa or brown rice to soak up all that amazing sauce.
Butternut Squash + Salmon Curry
Wild salmon (as much or little as you’d like)
1 package frozen butternut squash cubes
1 package frozen peas
Veggies of your choice (I’d pick 3-4 for ease: carrots, cabbage, eggplant, mushrooms, green beans, potatoes, snow peas, etc, chopped in similar sizes)
fresh cilantro, crushed cashews or peanuts+ limes for garnish
3 TB red curry paste (I used Thai Kitchen brand of red curry paste. You can add more or use less of the paste, depending on your desired spice level)
16 oz organic coconut milk
½ onion, chopped
2 cloves garlic, chopped
1 Tb fresh ginger
2 tsp turmeric or curry powder
Note: you can freeze any extra sauce in silicone ice cube trays for later use over frozen veggies, quiona, brown rice, fish or chicken.
1. Preheat oven to 400.
2. In a large skillet, add coconut oil or butter to melt. Add veggies to the pan according to thickness and cooking time. Set aside after the veggies are done.
3. In a seperate large cast iron pan, heat coconut oil on medium-high heat. Let warm for 2-3 minutes until very hot. Sprinkle salmon with sea salt and pepper. Add top side down and cook for 2 minutes. Flip fish over, then transfer the pan to the oven for 6 minutes.
4. While you’re waiting, make the curry sauce: add add onion, garlic, ginger and spices to a bit of hot coconut oil or butter in a saucepan. Cook for 2-3 minutes, then add curry paste and coconut milk and whisk together. Pour over the veggies and add salmon. Garnish with lime wedges, cilantro or crushed nuts.
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[Photographs: Yasmin Fahr] This light, refreshing, simple dish combines some of my favorite ingredients: shrimp, feta and asparagus. (Anyone else love asparagus?) While I went with whole-wheat orzo, feel free to use regular orzo.
This light, refreshing, simple dish combines some of my favorite ingredients: shrimp, feta and asparagus. (Anyone else love asparagus?) While I went with whole-wheat orzo, feel free to use regular orzo. Also, you can add grape tomatoes to make it a little saucier. Season the shrimp with dried oregano before cooking it to go with the Greek theme of this recipe.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her@yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!SKILLET SHRIMP WITH ORZO, FETA AND ASPARAGUSSave RecipeAbout This RecipeYIELD:Serves 4ACTIVE TIME:15 minutesTOTAL TIME:20 minutesTHIS RECIPE APPEARS IN:Skillet Suppers: Shrimp with Orzo, Feta and AsparagusRATED:Ingredients1 cup (about 5 ounces) whole wheat orzo1 1/2 tablespoons vegetable or canola oil, plus more for the pasta2 medium cloves garlic, minced (about 2 teaspoons)1/2 teaspoon red chili flakes (optional)1 bunch asparagus, ends trimmed and roughly chopped into 2-inch pieces (about 2 cups)Kosher salt and freshly ground black pepper1 1/2 pounds peeled and deveined medium shrimp1/2 cup chopped fresh basil leaves4 tablespoons fresh juice from 2 lemons1 tablespoon extra-virgin olive oil1/2 cup crumbled feta cheeseProcedures1
Fill the skillet 2/3rds of the way with salted water and bring to a boil over high heat. Add the orzo and cook according package instructions until it’s al dente. Drain and set aside, transfer to a bowl, and toss with a little vegetable or canola oil.
Wipe out skillet and return to medium high heat. Add oil and heat until shimmering. Add garlic and chili flakes and cook, stirring, until fragrant but not browned, about 1 minute. Add the asparagus, season with salt and pepper and stir to coat the asparagus. Cook until the asparagus is tender but retains a crisp bite, 3 to 4 minutes. Move the asparagus to the sides of the pan and add the shrimp. Cook, turning shrimp occasionally, until pink and opaque, about 4 minutes total.
Add the orzo back to the pan, stirring to combine, along with most of the basil, the lemon juice, extra-virgin olive oil and feta. Toss to combine, allow orzo to heat through, season to taste with more salt and pepper as desired, and serve immediately, topped with remaining basil.
When stirring the shallot and broth mixtures, be careful not to break up the fish. Look for wild Atlantic cod from Iceland, Maine, or the Arctic to ensure a sustainable choice. Sustainable Choice.
IngredientsPrintEmailSend To MobileSave RecipeAdd to MenuAdd to Shopping List1 (3.5-ounce) bag boil-in-bag brown rice1 tablespoon olive oil1/2 teaspoon salt1/2 teaspoon smoked paprika1/2 teaspoon black pepper1 1/2 pounds wild Atlantic cod fillets, cut into 8 pieces1/4 cup sliced shallots1/8 teaspoon crushed red pepper3 large garlic cloves, thinly sliced1 1/2 cups chopped plum tomato $1/2 cup fat-free, lower-sodium chicken broth1/3 cup dry white wine $1 thyme sprig3 tablespoons chopped fresh flat-leaf parsley, divided1 tablespoon fresh lemon juice1/4 cup sliced almondsPreparation1. Cook rice according to package directions, omitting salt and fat. Drain.2. While rice cooks, heat a skillet over high heat. Add oil to pan; swirl to coat. Combine salt, paprika, and black pepper; sprinkle evenly over fish. Add fish to pan, skin side down; cook for 3 minutes or until lightly browned. Turn fish over; reduce heat to medium-high. Add shallots, red pepper, and garlic; cook 4 minutes or until shallots are translucent, stirring occasionally. Add tomatoes, broth, wine, and thyme; bring to a simmer, and cook 6 minutes. Add 1 tablespoon parsley and juice; stir gently to combine. Discard thyme sprig.3. Combine cooked rice, remaining 2 tablespoons parsley, and almonds. Place about 1/3 cup rice mixture in each of 4 shallow bowls; top each serving with 2 pieces of fish and 1/2 cup tomato mixture.
The recipe for a sweet juicy, sea-worthy pasta dish inspired from a relaxing trip to Jones Beach, New York and stroll through a farmer's market.
There was a “to do” list written for a productive, busy day. There’s a design proposal that needs to be delivered to a client. The food blog needs a new post. Pictures need to be downloaded. Work beckons my creative-thinking skills. All I want to do is lie down and sleep. I admire all my coworkers and friends who were able to leave out of town for at least a week this summer for a real vacation. New York City has been my vacation hot spot for years.
Despite being stressed from all of life’s beauties and fiascoes, the boyfriend casually announced he was going to the beach. He coyly smiled, “You can come, too.” He knew there was a slight chance, a break or a second option of me saying yes. Beating the odds, I said, “I’m getting my swimsuit.” I needed a break. Some rest. Splashy fun. This was my only chance of escaping from this summer’s excessive heat for a few salty airs of change.
August 2010: Jones Beach, NY
We headed for Jones beach. I didn’t make special sandwiches or plan an exclusive meal. These next few hours were my vacation. We stopped by a popular café for sandwiches and a grocery store for drinks, ice and healthy snacks.
Beach Snack: a Peach and Blueberries
Two hours later, we were sleeping on sand and enjoying the sun. It was a Friday afternoon. We choose the least populated part of the beach. When I waded in the refreshing cold water, broken seashells tickled the soles of my feet. Large clamshells beckoned me deeper towards the ocean. I created a fun game of holding my body steady against the pounding waves while reaching for seashells in the water.
Seashells at Jones Beach, NY
There was a time, when I knew the name of every popular and rare seashell. I was a seashell nerd as a child. The skeletal beauty of an animal that has inspired design theories, paintings, and architecture still allures me. Seeing many seashells at the beach were a surprise gift to my inner-childhood self. I knew we had come to the beach at the right time, for a storm had just passed. Storms bring the skeletal remains of the ocean to sandy seashores. It was the type of day that the guilt of saying no to everyday daily tasks, and saying yes to an infrequent perfect day was hedonistically enjoyed.
As if most people have the opportunity to fully experience a perfect day, we woke up the next morning to another beautiful day. It started with a work out in a park. After wards, we strolled around the farmer’s market. This is tomato season, and a vendor was displaying all their girls on the table: Striped German, Brandywine, Orange Strawberry, Black Prince, and Eva Purple Ball. The vendor offered samples, in which few refused. We were all Eves in the Garden of Eden taking a bite. The expensive cost per pound was easily ignored, for the taste was a requited love.
Heirloom Tomatoes at the Farmer's Market
The bag of tomatoes and the bucket of large clam shells inspired a love dish of spaghetti pasta, a simple heirloom tomato sauce with saffron and spicy peppers, and a lovely seafood medley of shrimp and fresh clams. We sopped the sweet juicy, salty dish like lovers meeting for the first time. It was a dish enjoyed during the following workweek after a perfect weekend. The weather was cooler that week. It was as if fall made an early, brief appearance. The clamshells and the orange-red sauce made our new summer memories profound. A last minute decision turned out to be the perfect timing to enjoying these last days of summer.
Spicy Saffron Heirloom Tomato Sauce with Clams and Shrimp
2. Add the chopped tomatoes, saffron, balsamic vinegar, red wine, and tomato paste. Adjust seasoning. Cover and let simmer for 20 minutes.
3. Add the clams and cover with a lid. Cook until the clams have popped opened wide. Discard any that did not open.
4. Add the shrimp and cook for one to three minutes, until they’re opaque. Adjust seasonings.
5. In a large bowl, gently toss the seafood sauce with the spaghetti.
6. Serve with a squeeze of fresh lemon juice.
When I was in college, I spent a spring break scuba diving off the coast of St. Eustatius, a tiny little island a hop-skip-and-jump away from the better known St. Martin.
Crab Cakes with Rémoulade serves 4 (makes 10 crab cakes)
For the crab cakes
For the rémoulade
For the crab cakes, combine the crab meat, bell peppers, and green onions in a large bowl. Add all of the remaining ingredients and mix gently until well-combined. Using a 1/4 cup measuring cup, scoop out crab mixture and form into a patty with your hands. Dredge the cakes in additional panko crumbs until completely covered. Arrange the cakes on a sheet pan and chill until ready to cook.
Heat a few glugs of canola or safflower oil in a large aluminum or cast iron skillet over medium-high to high heat. Cook crab cakes (in two batches if necessary, adding more oil as needed) until crispy and light golden brown, approximately 2-3 minutes per side. Keep the crab cakes hot in a warm oven, if desired. Serve with a lightly dressed arugula salad, a couple of lemon wedges, and a dallop of rémoulade.
For the rémoulade, combine all of the ingredients in a small bowl and chill for at least 4 hours. Adjust seasonings to suit personal taste, if desired.
Because chilly weather goes hand in hand with soup, (and because I recently ordered sustainable Manila clams from Vital Choice), I made clam chowder for the very first time.
This soup is adapted from Donna Hay Magazine, a publication I only recently discovered (and with which I’m already totally and completely in love). I highly recommend it; the photography is stunning and the recipes are terrific.
Clams are very nutritious: they are particularly high in protein and minerals including iron.
This New England clam chowder, embellished with plenty of vegetables and herbs, is lighter than most versions of the soup. It’s nourishing and extremely satisfying…I can’t wait to make it again.
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Florida Fish Cakes Crab cakes are delicious, but they can be quite expensive to make at home. I swapped the crab for a nice mild white fish, but you can use anything you have on hand -- salmon or...
Florida Fish Cakes
Straight from the chef at the Four Seasons Resort The Biltmore, this airy yet filling barley risotto gets a fresh look with creamy avocado and tender crab.
2 to 2 1/2 cups low-sodium vegetable stock or broth4 tbsp olive oil, divided1 tbsp minced yellow onion8 oz pearl barley2 tbsp dry white wine1 ripe avocado, peeled, pitted and diced1 1/2 oz grated Parmesan cheese1 oz organic unsalted butter, soft2 tbsp chopped fresh dillSea salt and fresh ground black pepper, to taste5 oz cooked lump crabmeat (Chef Recommends: Dungeness or blue crab varieties)Juice of 1 lime
In a small pot, bring stock to a simmer; keep hot.Meanwhile, in a large saute pan, heat 1 tbsp oil on medium. Add onion and saute, stirring occasionally, until soft and translucent.Add barley and stir to coat in oil. Add wine and saute, stirring constantly, until absorbed. Stir in 1/2 cup stock and bring to simmer, gently stirring constantly. Cook, stirring constantly, until liquid is absorbed. Working 1/2 cup at a time, add remaining stock, gently stirring constantly and ensuring stock is absorbed between each addition, about 30 minutes total. (NOTE: Depending on consistency of mixture, final 1/4 cup stock may not be necessary; risotto is done when barley is soft.)Remove from heat and stir in avocado, cheese, butter, dill and remaining 3 tbsp oil. Season with salt and pepper. To serve, top with crab and lime juice.
Nutrients per serving (1/2-cup barley risotto): Calories: 245, Total Fat: 12 g, Sat. Fat: 3 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 1 g, Carbs: 26 g, Fiber: 6 g, Sugars: 1 g, Protein: 9 g, Sodium: 204 mg, Cholesterol: mg
An intensely spiced Indian-style marinade is delicious with rich, fatty fish like salmon.
Traditional Indian cooks often turn to spiced yogurt marinades when using a clay oven called a tandoor. Wrap the succulent grilled salmon here in naan with cucumber salad and cilantro sprigs for a delicious, healthy sandwich.
1 large garlic clove, minced1 1/2 teaspoons minced fresh ginger1 tablespoon ground coriander1 teaspoon ground cumin1 teaspoon sweet paprika1 teaspoon ground fenugreek1/2 teaspoon ground turmeric1/4 teaspoon cayenne pepperPinch of ground clovesKosher saltFreshly ground pepper1 1/2 cups plain low-fat yogurt (not Greek)1/4 cup canola oil, plus more for grilling8 skinless center-cut salmon fillets (about 8 ounces each)Grilled naan, for servingCilantro sprigs, for servingCucumber salad, for servingUsing the side of a chef’s knife, mash the garlic and ginger to a paste. Scrape the paste into a medium bowl and add the coriander, cumin, paprika, fenugreek, turmeric, cayenne, cloves and 1/2 teaspoon each of salt and pepper. Add the yogurt and the 1/4 cup of oil and whisk until smooth. In a glass baking dish, coat the salmon with the marinade. Cover with plastic wrap and refrigerate for at least 2 hours and up to 4 hours.Light a grill. Oil the grill grates and oil a fish basket. Scrape off the excess marinade and lightly brush the fish with oil. Grill over moderate heat, turning once or twice, until golden in spots and nearly cooked through, about 8 minutes. Transfer the salmon to a platter and serve with grilled naan, cilantro sprigs and cucumber salad.MAKE AHEAD The marinade can be refrigerated for up to 3 days.
After a good long month of too many baked goods, party food and large meals, I wanted to start the new year off with something a little on the lighter side. When I think of light meals I often start thinking of fish and this time I went straight for this roast halibut in a tomato curry sauce inspired by a recipe in a recent edition of Food & Drink magazine. In this dish the fish, I chose halibut, is coated in a simple "curry powder" consisting of garam masala and turmeric and roasted in the oven. The roasted halibut is then served on a very simple and yet tasty tomato curry sauce.
Garam Masala Roasted Halibut in a Tomato Curry Sauce
Moist and tender halibut seasoned with garam masala served in a tasty tomato curry sauce.
Servings: makes 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients1 tablespoon oil1 tablespoon garam masala1/4 teaspoon turmeric4 (6 ounce) halibut pieces1 batch tomato curry sauce (see below)DirectionsMix the oil, garam masala and turmeric.Brush the garam masala mixture over the fish and place it in a baking dish and let sit for 20 minutes.Roast the halibut in a preheated 450F oven until cooked, about 10-15 minutes. (White juices will appear on the fish when it is cooked.)Divide the tomato curry sauce between four plates and place a piece of halibut on top.
Tomato Curry Sauce
A tasty tomato curry sauce that goes great in a lot of dishes.
Servings: makes 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients1 tablespoon oil1 small onion, finely diced1 tablespoon garlic, chopped1 tablespoon ginger, grated2 small green chilies, finely diced1 (28 ounce) can crushed tomatoes1/2 cup coconut milk1 teaspoon cumin seeds, toasted and ground1 teaspoon coriander seeds, toasted and ground1/2 teaspoon turmericsalt and pepper to taste1 tablespoon garam masala1 handful cilantro, choppedDirectionsHeat the oil in a pan.Add the onion and saute until tender, about 5-7 minutes.Add the garlic, ginger and green chilies and saute until fragrant, about 1 minute.Add the tomatoes, coconut milk, cumin, coriander, turmeric, salt and pepper and simmer until the sauce starts to thicken, about 15 minutes.Add the garam masala and cilantro and remove from heat.