If you are accustomed to cooking summer squash, serving it raw is really a lovely change of pace. Sliced into thin ribbons, squashes have a light, satisfying crunch and refreshing flavor. A good quality extra virgin olive oil and nice finishing salt are also recommended by thektchn.com. Substituting herbs like mint or oregano and cheeses like feta or Parmesan would work nicely as well.
INGREDIENTS
1 1/2 pounds zucchini, yellow, or zephyr squash
1 shallot or small red onion, very thinly sliced (about 2 tablespoons)
2 tablespoons extra virgin olive oil
2 teaspoons white wine vinegar
Salt and freshly ground black pepper
1/4 cup chiffonade of basil
1/4 cup toasted pine nuts
2 ounces goat cheese
DIRECTIONS
Trim the ends off the squash and, using a mandolin,
vegetable peeler, or knife, cut the squash lengthwise into very thin strips.
Place in a large bowl with the sliced shallot, olive oil, and vinegar, and
gently toss to combine. Let stand for 10 minutes. Season to taste with salt and
pepper. Then add the basil and pine nuts and gently combine. Transfer to
serving dish, crumble goat cheese on top and serve.
Fish with tomatoes and onions is a classic Greek combination. This recipe serves 2, but can easily be doubled or tripled. The best fish to use is cod, halibut, black cod or striped bass. Another alternative recommended by the NY Times is Mahi Mahi.
INGREDIENTS
1 pound boneless fish fillets or steaks, halibut, cod, striped bass or mahi mahi
Salt and freshly ground pepper
Juice of 1/2 large lemon
1 tablespoons extra virgin olive oil
1/3 pound red onions, cut in half lengthwise and then sliced thinly across the grain
1 large garlic clove or green garlic, minced or puréed
1 pound diced seeded ripe tomatoes (if you want to add more or don’t have tomatoes on hand you can use 1 can of diced or chopped tomatoes)
Pinch of sugar
1/2 teaspoon sweet paprika
Pinch of cinnamon
1/2 tablespoon tomato paste dissolved in 1/8 cup water
1/4 cup dry white wine or red wine
Leaves from 1/2 bunch flat-leaf parsley, chopped (about ¼ cup)
DIRECTIONS
Pat the fish dry and season to taste with salt and pepper. Oil baking dish large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 10 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.
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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 Lehman2013-07-08 20:58:452013-07-08 20:58:46Greek Style Baked Fish with Tomato and Red Onion
From Sid Goldstein, the Wine Lover’s Cookbook, this dish makes a wonderful starter to your meal. The combination of ingredients will surprise you and probably leave you wanting more.
INGREDIENTS
3-4 medium leeks
2 eggs
2/3 c thinly sliced sun-dried tomatoes in oil
3 T balsamic vinegar
1/2 t kosher salt
1/4 t black pepper or to taste
1 1/4 T capers
1/4 c pitted, chopped green olives
1/4 c olive oil
Kosher salt
Garnish: hardboiled egg
DIRECTIONS
Trim dark green tops of leeks so that only a tiny part of the green remains. Leave slightly trimmed root attached to keep leeks together.
Bring a large pot of salted water to a steady boil. Add leeks and simmer, covered, for 10 to 12 minutes. Leeks should be tender and cooked through. Remove from water with tongs and place in an ice bath. Place eggs in the same boiling water and cook for 10 minutes, until hard-boiled. Remove with tongs and let cool. Chop eggs and reserve for garnish.
When leeks are cooled, slice in half lengthwise without cutting all the way through. Remove outer part of the leeks. Pull top green part of leeks apart and rinse out any grit under cold water. Drain leeks and chill for 2 hours. If a quick chill is needed, leeks can be placed in the freezer for 20-30 minutes.
In a small, nonreactive mixing bowl, combine sun-dried tomatoes, vinegar, mustard, salt, pepper, capers and green olives.
Drizzle oil into bowl while whisking thoroughly. Season to taste. Adjust balance of vinaigrette if necessary. Refrigerate.
To serve, divide leeks evenly on chilled plates, fanning out leaves slightly and leaving them attached. Spoon dressing over each plate evenly 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 Lehman2013-07-08 20:56:542013-07-08 20:56:54Chilled Leeks with Green Olives, Capers and Sun-Dried Tomato Vinaigrette
Mixed Squash Ribbons
Mixed Squash Ribbons
If you are accustomed to cooking summer squash, serving it raw is really a lovely change of pace. Sliced into thin ribbons, squashes have a light, satisfying crunch and refreshing flavor. A good quality extra virgin olive oil and nice finishing salt are also recommended by thektchn.com. Substituting herbs like mint or oregano and cheeses like feta or Parmesan would work nicely as well.
INGREDIENTS
DIRECTIONS
Trim the ends off the squash and, using a mandolin,
vegetable peeler, or knife, cut the squash lengthwise into very thin strips.
Place in a large bowl with the sliced shallot, olive oil, and vinegar, and
gently toss to combine. Let stand for 10 minutes. Season to taste with salt and
pepper. Then add the basil and pine nuts and gently combine. Transfer to
serving dish, crumble goat cheese on top and serve.
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Greek Style Baked Fish with Tomato and Red Onion
Greek Style Baked Fish with Tomato and Red Onion
Fish with tomatoes and onions is a classic Greek combination. This recipe serves 2, but can easily be doubled or tripled. The best fish to use is cod, halibut, black cod or striped bass. Another alternative recommended by the NY Times is Mahi Mahi.
INGREDIENTS
DIRECTIONS
Pat the fish dry and season to taste with salt and pepper. Oil baking dish large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 10 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.
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Chilled Leeks with Green Olives, Capers and Sun-Dried Tomato Vinaigrette
Chilled Leeks with Green Olives, Capers and
Sun-Dried Tomato Vinaigrette
From Sid Goldstein, the Wine Lover’s Cookbook, this dish makes a wonderful starter to your meal. The combination of ingredients will surprise you and probably leave you wanting more.
INGREDIENTS
Garnish: hardboiled egg
DIRECTIONS
Trim dark green tops of leeks so that only a tiny part of the green remains. Leave slightly trimmed root attached to keep leeks together.
Bring a large pot of salted water to a steady boil. Add leeks and simmer, covered, for 10 to 12 minutes. Leeks should be tender and cooked through. Remove from water with tongs and place in an ice bath. Place eggs in the same boiling water and cook for 10 minutes, until hard-boiled. Remove with tongs and let cool. Chop eggs and reserve for garnish.
When leeks are cooled, slice in half lengthwise without cutting all the way through. Remove outer part of the leeks. Pull top green part of leeks apart and rinse out any grit under cold water. Drain leeks and chill for 2 hours. If a quick chill is needed, leeks can be placed in the freezer for 20-30 minutes.
In a small, nonreactive mixing bowl, combine sun-dried tomatoes, vinegar, mustard, salt, pepper, capers and green olives.
Drizzle oil into bowl while whisking thoroughly. Season to taste. Adjust balance of vinaigrette if necessary. Refrigerate.
To serve, divide leeks evenly on chilled plates, fanning out leaves slightly and leaving them attached. Spoon dressing over each plate evenly and serve
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