Sautéed Fish with Roasted Grape Tomatoes, Garlic and Basil
Picking a good fish filet is important and snapper (preferably skin on) or Mahi Mahi would work well with these bright roasted tomatoes. Serving it with fresh grilled corn on the cob and crusty bread would make a satisfying and complete meal!
INGREDIENTS
2 cups grape tomatoes, halved
2 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
1 teaspoon balsamic vinegar
Pinch red pepper flakes
Kosher salt
1/2 cup fresh basil leaves, torn
4 (6-ounce) snapper fillets, with skin
Freshly ground black pepper
DIRECTIONS
Position a rack in the middle of the oven and preheat to 350 degrees F.
Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.
Dry the fish very well all over. To keep the fish from curling in the pan (if using whole, skin on fish), lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Lightly salt the skin side of the fish. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.
Divide the fish among 4 plates. Top with the tomatoes and serve.
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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 Lehman2013-07-23 17:42:552013-07-23 17:42:55Sauteed Fish with Roasted Grape Tomatoes, Garlic and Basil
As the peak of summer approaches, you might notice markets filled with all types of new fruits that are bursting with ripeness. Yellow Shiro Plums are perfect for crisps, which typically include flour, sugar, butter and nuts…making a nice crispy topping. Whether you are making a crisp, cobbler, brown betty or a buckle, the key is using ripe, in-season fruit. These plums can be used alone, but combine beautifully with blueberries or raspberries, as shown in this eatbelieve.com recipe.
INGREDIENTS
1 ½ lbs. ripe plums, washed, dried, halved and pitted
1 ½ cup blueberries, washed and dried
1-2 tbsp. granulated sugar
zest of half a lemon
1 tsp. vanilla extract
8 tbsp. cold, unsalted butter
3/4 cup oats (quick, old-fashioned or steel-cut)
1 cup whole-grain flour (barley or spelt preferably)
3/4 tsp. salt
2/3 cup brown sugar
1/2 tsp. cinnamon
dash of nutmeg, ground cloves and ground ginger
1/3 cup finely chopped walnuts or pecans
DIRECTIONS
Preheat oven to 375 degrees F. In a large bowl, toss the fruit with the granulated sugar, lemon zest and vanilla. Spread evenly in the bottom of a deep (2 1/2-inch or 3-inch) baking dish (7×10 or 9×12 depending on height).
In a medium bowl, combine all other ingredients. Cut in the butter with a pastry cutter or two knives until it is mixed thoroughly and evenly with the dry ingredients. Sprinkle the mixture over the crisp and bake for 45-55 minutes or until the fruit bubbles on the sides and the topping is golden brown.
Serve alone or with a dollop of whipped cream or vanilla ice cream.
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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 Lehman2013-07-23 17:41:472013-07-23 17:41:47Plum and Blueberry Crisp
We wait all year for summer and the first taste of fresh basil. Basil is one herb in particular that really shines when it’s fresh and it can be added to so many recipes- sandwiches, drinks, dressings, egg dishes…the list is endless. Here are a few unique ideas for this wonderful herb.
Basil Vinaigrette
1 small garlic clove, 1 cup packed basil leaves, coarsely chopped, 1/4 cup extra-virgin olive oil, 1 1/2 tablespoons Champagne vinegar, pinch of crushed red pepper, Salt and freshly ground black pepper
In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper.
Basil Butter
Mix minced basil into whipped butter and spread on corn or mix into hot vegetables
Tomato and Basil Bread Pudding
Butter, for the baking dish, 1/2 (8-ounce) multigrain loaf, cut into 1/2-inch cubes, 1/3 cup olive oil, 1 large or 2 small shallots, thinly sliced, 2 garlic cloves, minced, 1 pint grape tomatoes, halved, Kosher salt and freshly ground black pepper, 1 packed cup chopped fresh basil, 1 1/2 cups grated Parmesan cheese, 7 large eggs, at room temperature, 1 cup whole milk
Place an oven rack in the center of the oven. Preheat the oven to 375°F. Butter a 9 x 13 x 2-inch glass baking dish. Add the bread cubes and set aside. In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly, for 1 minute until fragrant. Add the tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook for 2 minutes, until slightly soft. Remove the pan from the heat and stir in the basil. Pour the tomato mixture over the bread cubes, add the Parmesan, and combine well. In a large bowl, beat the eggs, milk, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake for 25 to 30 minutes, until slightly puffed and golden. Cool for 5 minutes. Cut into wedges and serve.
Caprese Salad
Layer garden fresh tomatoes, slices of fresh mozzarella cheese and whole leaves of basil; drizzle with extra virgin olive oil and coarse salt.
Basil Hot Tea
Soak a few leaves in a cup of hot water with tea leaves to relieve indigestion. Serve plain or with a touch of honey.
Corn and Basil Cakes
1/2 cup white whole-wheat flour or all-purpose flour, 1/2 cup low-fat milk, 2 large eggs, 2 tbsp canola oil, divided, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper, 2 cups fresh corn kernels, 1/2 cup chopped fresh basil
Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil. Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning. This is a great side for barbequed chicken or grilled steak
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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 Lehman2013-07-23 17:24:592013-07-23 17:25:05What do I do with my Basil?
Sauteed Fish with Roasted Grape Tomatoes, Garlic and Basil
Sautéed Fish with Roasted Grape Tomatoes, Garlic and Basil
Picking a good fish filet is important and snapper (preferably skin on) or Mahi Mahi would work well with these bright roasted tomatoes. Serving it with fresh grilled corn on the cob and crusty bread would make a satisfying and complete meal!
INGREDIENTS
DIRECTIONS
Position a rack in the middle of the oven and preheat to 350 degrees F.
Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.
Dry the fish very well all over. To keep the fish from curling in the pan (if using whole, skin on fish), lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Lightly salt the skin side of the fish. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.
Divide the fish among 4 plates. Top with the tomatoes and serve.
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Plum and Blueberry Crisp
Plum and Blueberry Crisp
As the peak of summer approaches, you might notice markets filled with all types of new fruits that are bursting with ripeness. Yellow Shiro Plums are perfect for crisps, which typically include flour, sugar, butter and nuts…making a nice crispy topping. Whether you are making a crisp, cobbler, brown betty or a buckle, the key is using ripe, in-season fruit. These plums can be used alone, but combine beautifully with blueberries or raspberries, as shown in this eatbelieve.com recipe.
INGREDIENTS
DIRECTIONS
Preheat oven to 375 degrees F. In a large bowl, toss the fruit with the granulated sugar, lemon zest and vanilla. Spread evenly in the bottom of a deep (2 1/2-inch or 3-inch) baking dish (7×10 or 9×12 depending on height).
In a medium bowl, combine all other ingredients. Cut in the butter with a pastry cutter or two knives until it is mixed thoroughly and evenly with the dry ingredients. Sprinkle the mixture over the crisp and bake for 45-55 minutes or until the fruit bubbles on the sides and the topping is golden brown.
Serve alone or with a dollop of whipped cream or vanilla ice cream.
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What do I do with my Basil?
What do I do with my Basil?
We wait all year for summer and the first taste of fresh basil. Basil is one herb in particular that really shines when it’s fresh and it can be added to so many recipes- sandwiches, drinks, dressings, egg dishes…the list is endless. Here are a few unique ideas for this wonderful herb.
Basil Vinaigrette
1 small garlic clove, 1 cup packed basil leaves, coarsely chopped, 1/4 cup extra-virgin olive oil, 1 1/2 tablespoons Champagne vinegar, pinch of crushed red pepper, Salt and freshly ground black pepper
In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper.
Basil Butter
Mix minced basil into whipped butter and spread on corn or mix into hot vegetables
Tomato and Basil Bread Pudding
Butter, for the baking dish, 1/2 (8-ounce) multigrain loaf, cut into 1/2-inch cubes, 1/3 cup olive oil, 1 large or 2 small shallots, thinly sliced, 2 garlic cloves, minced, 1 pint grape tomatoes, halved, Kosher salt and freshly ground black pepper, 1 packed cup chopped fresh basil, 1 1/2 cups grated Parmesan cheese, 7 large eggs, at room temperature, 1 cup whole milk
Place an oven rack in the center of the oven. Preheat the oven to 375°F. Butter a 9 x 13 x 2-inch glass baking dish. Add the bread cubes and set aside. In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly, for 1 minute until fragrant. Add the tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook for 2 minutes, until slightly soft. Remove the pan from the heat and stir in the basil. Pour the tomato mixture over the bread cubes, add the Parmesan, and combine well. In a large bowl, beat the eggs, milk, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake for 25 to 30 minutes, until slightly puffed and golden. Cool for 5 minutes. Cut into wedges and serve.
Caprese Salad
Layer garden fresh tomatoes, slices of fresh mozzarella cheese and whole leaves of basil; drizzle with extra virgin olive oil and coarse salt.
Basil Hot Tea
Soak a few leaves in a cup of hot water with tea leaves to relieve indigestion. Serve plain or with a touch of honey.
Corn and Basil Cakes
1/2 cup white whole-wheat flour or all-purpose flour, 1/2 cup low-fat milk, 2 large eggs, 2 tbsp canola oil, divided, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper, 2 cups fresh corn kernels, 1/2 cup chopped fresh basil
Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil. Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning. This is a great side for barbequed chicken or grilled steak
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