1 to 2 garlic cloves (to taste), halved, green shoots removed
Salt to taste
1 anchovy fillet, rinsed (optional)
1 tablespoon capers, rinsed and chopped
1/4 cup extra virgin olive oil
3/4 cup (tightly packed) flat-leaf parsley leaves (25 grams)
For the Fish:
2 pounds Alaskan cod
Salt and freshly ground pepper to taste
2 tablespoons extra virgin olive oil
DIRECTIONS
To make the Salsa Verde, combine the garlic, anchovy fillet, salt and capers in a mortar and pestle and grind to a paste. If you wish you can do this in a mini food processor or with an immersion blender. Add the parsley. If using a mortar, grind together until you have a paste. If using a food processor or an immersion blender, add the olive oil with the parsley and blend to a purée. If using a mortar and pestle, slowly drizzle in the olive oil and work into the mixture. Continue to grind until you have a very smooth mixture. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.
Prepare a hot grill. When the grill is ready, season the fish with salt and pepper on both sides and brush generously on both sides with olive oil. Grill for about 3 minutes on each side, just until you can pull the flesh apart with a fork. Remove from the heat and serve with the Salsa Verde
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-11-02 08:51:152013-11-02 08:51:15Parsley Salsa Verde with Grilled Cod
1 small head fresh lettuce or cabbage, trimmed and shredded
Coarse salt
2 medium carrots, peeled and cut into matchsticks
1 small onion, or a couple of shallots, peeled and sliced thin
1 medium or 2 small cucumbers, peeled if necessary, cut in half, seeded and cut into chunks
1 turnip, kohlrabi, or beet, peeled and sliced thin
2 small celery stalks, trimmed and chopped (or 1 bulb fennel, or both)
1 red bell pepper, cored, seeded, and chopped
1/4 cup olive oil
Lemon juice to taste
Salt and ground black pepper
DIRECTIONS
In a colander or strainer, salt the cabbage with at least a tablespoonful and toss or simply shred and wash lettuce. In another colander, combine the carrots, onion, cucumbers and turnip, kohlrabi or beet and salt with at least a tablespoonful and toss.
As the cabbage wilts, squeeze out a little excess liquid. If using lettuce pat dry with paper towels. Toss the other vegetables from time to time. They can stay in the salt for up to an hour or as little as 15 minutes, during which time you can prepare the other vegetables. Rinse the salted vegetables lightly and spin in a salad spinner for a few seconds to remove excess liquid.
Toss with the unsalted vegetables and dress with the olive oil, lemon juice and salt and pepper. Taste, adjust seasoning and serve. The salad will keep for a couple of days.
Parsley Salsa Verde with Grilled Cod
Parsley Salsa Verde with Grilled Cod
INGREDIENTS
For the Salsa Verde:
For the Fish:
DIRECTIONS
To make the Salsa Verde, combine the garlic, anchovy fillet, salt and capers in a mortar and pestle and grind to a paste. If you wish you can do this in a mini food processor or with an immersion blender. Add the parsley. If using a mortar, grind together until you have a paste. If using a food processor or an immersion blender, add the olive oil with the parsley and blend to a purée. If using a mortar and pestle, slowly drizzle in the olive oil and work into the mixture. Continue to grind until you have a very smooth mixture. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.
Prepare a hot grill. When the grill is ready, season the fish with salt and pepper on both sides and brush generously on both sides with olive oil. Grill for about 3 minutes on each side, just until you can pull the flesh apart with a fork. Remove from the heat and serve with the Salsa Verde
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Chopped Salad
Chopped Salad
INGREDIENTS
DIRECTIONS
In a colander or strainer, salt the cabbage with at least a tablespoonful and toss or simply shred and wash lettuce. In another colander, combine the carrots, onion, cucumbers and turnip, kohlrabi or beet and salt with at least a tablespoonful and toss.
As the cabbage wilts, squeeze out a little excess liquid. If using lettuce pat dry with paper towels. Toss the other vegetables from time to time. They can stay in the salt for up to an hour or as little as 15 minutes, during which time you can prepare the other vegetables. Rinse the salted vegetables lightly and spin in a salad spinner for a few seconds to remove excess liquid.
Toss with the unsalted vegetables and dress with the olive oil, lemon juice and salt and pepper. Taste, adjust seasoning and serve. The salad will keep for a couple of days.
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Curried Broccoli Couscous
Curried Broccoli Couscous
INGREDIENTS
DIRECTIONS
In a large saucepan, heat the oil over medium-high heat. Add the broccoli and cook, tossing occasionally, until tender, 2 to 3 minutes.
Add the curry powder and stir to combine. Stir in the chickpeas, raisins, 1 cup water, and ½ teaspoon salt and bring to a boil.
Stir in the couscous, cover, and remove from heat. Let steam 5 minutes, then fluff with a fork.
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