Wednesday, June 18, 2008
Mediterranean Orange Roughy with Parmasan Spinach
-4 fillets orange roughy
-1/2 cup marinated artichoke hearts, diced
-1/4 cup kalamata olives, minced
-4 leeks, thinly sliced
-salt and pepper to taste
Sautee the leeks over low head until caramelized. Mix the leeks, artichoke heats and olives together to form a thick paste. Place the fish in a baking dish. Season with salt and pepper. Cover the fish in the paste and bake on 375 for 20 minutes.
-1 lb spinach
-1/4 cup Parmesan
-salt and pepper to taste
Sautee the spinach until wilted. Season with salt and pepper and sprinkle with Parmesan.
Labels: artichoke, fish, leeks, seafood, spinach
Monday, May 19, 2008
Salmon with Spinach and Carmelized Leeks and Sauteed Baby Artichokes
Miso Salmon with Carmelized Leek and Spinach Sautee
Simple, fast and healthy. The recipe for the salmon is clickable above. For the side dish, the leeks were sauteed on low heart until caramelized, then the spinach was added and the dish was seasoned with salt and pepper. Use whatever proportions of leeks and spinach work for you.
Sauteed Baby Artichokes with Garlic
We got more baby artichokes in our CSA box, so we made a nice dish of simple artichokes that were sauteed and steamed until tender.
Labels: artichoke, dinner recipes, homemade, leeks, salad, spinach
Saturday, May 03, 2008
Sauteed Baby Artichokes with Poached Eggs
We had a bunch of baby artichokes from our CSA box and I thought they would be great for breakfast with some tender poached eggs. I was right. They were delicious.
Sauteed Baby Artichokes
-4 baby artichokes, trimmed and quartered
-4 cloves garlic, minced
-1/4 onion, diced
-salt and pepper to taste
Sautee the onions and garlic in a bit of olive oil. Add the artichokes and about 1/2 cup of water and cover. Simmer for a few minutes, until artichoke hearts are fork tender. Then sautee, uncovered, until all liquid is evaporated. Season with salt and pepper and serve with a couple poached eggs.
-4 baby artichokes, trimmed and quartered
-4 cloves garlic, minced
-1/4 onion, diced
-salt and pepper to taste
Sautee the onions and garlic in a bit of olive oil. Add the artichokes and about 1/2 cup of water and cover. Simmer for a few minutes, until artichoke hearts are fork tender. Then sautee, uncovered, until all liquid is evaporated. Season with salt and pepper and serve with a couple poached eggs.
Labels: artichoke, breakfast recipe, eggs, homemade
Thursday, April 03, 2008
Mustard Balsamic Samlon with Fennel-Artichoke-Radish Salad
A simple, quick weeknight meal.
Mustard Balsamic Salmon
-1 lb salmon filet
-1 tb whole grain mustard
-3 tb balsamic vinegar
Mix the mustard and the vinegar and pour over the salmon. Bake on 350 for about 15 minutes, until the fish flakes easily with a fork but is still moist.
For the salad, simply combine radishes, artichoke hearts and cherry tomatoes, all halved and coat in your favorite homemade vinaigrette.
-1 lb salmon filet
-1 tb whole grain mustard
-3 tb balsamic vinegar
Mix the mustard and the vinegar and pour over the salmon. Bake on 350 for about 15 minutes, until the fish flakes easily with a fork but is still moist.
For the salad, simply combine radishes, artichoke hearts and cherry tomatoes, all halved and coat in your favorite homemade vinaigrette.
Labels: artichoke, dinner recipes, homemade, radish, salad, salmon, tomatos
Sunday, October 28, 2007
Cauliflower Salad with Garlic Shrimp
This tangy cauliflower salad can be eaten cold, warm, or at room temperature. Aside from the cauliflower and something pickled, you can throw in any veggies you like. If you allow the salad to marinate in the dressing for an hour or so, it's even better.
Salad:
-1 small head cauliflower, cut into flowerettes
-1 watermelon radish, peeled and julienned
-10 spears pickled asparagus, cut in 1 inch lengths
-1 cup marinated artichoke hearts, chopped
-1 cucumber, peeled, seeded and sliced
Boil the cauliflower flowerettes in salted water until fork tender. Drain and toss with other ingredients. Dress with the following dressing.
Dressing:
-1 tb whole grain mustard
-2 tb olive oil
-2 tb balsamic vinegar
Combine thoroughly.
-1 watermelon radish, peeled and julienned
-10 spears pickled asparagus, cut in 1 inch lengths
-1 cup marinated artichoke hearts, chopped
-1 cucumber, peeled, seeded and sliced
Boil the cauliflower flowerettes in salted water until fork tender. Drain and toss with other ingredients. Dress with the following dressing.
Dressing:
-1 tb whole grain mustard
-2 tb olive oil
-2 tb balsamic vinegar
Combine thoroughly.
Garlic Shrimp are literally a 5 minute dish. Simply mince about 10 cloves of garlic and chop some cilantro. Sautee the garlic in a bit of butter until just beginning to brown. Add in about a lb of shelled and cleaned shrimp and sautee for just a couple of minutes. Add a squeeze of lemon and the chopped cilantro and you are ready to go.
Labels: artichoke, cauliflour, cucumber, dinner recipes, homemade, radish, salad, shrimp
Sunday, April 08, 2007
Dinner at Home
Steamed Artichokes with Garlic Butter
The artichokes were steamed for approx. 40 minutes and the we made some lemony garlic butter as a dipping sauce.
Short Ribs
We opted to use the broiler instead of the grill today and it was actually a bit better because these thick ribs drip a lot of grease and tend to cause flare-ups on the grill.
-1 inch nub of grated ginger
-1 tb garlic powder
-3 packets Splenda
-3 tb soy sauce
-1 tb sesame oil
-1 tb rice vinager
-1 tb chili powder
-6 thich cut short risb (3 bones each)
Thoroughly mix all of the marinade ingredients and marinate the meat for a few hours. Then place the ribs on a baking rack inside of a cookie sheet (to catch the drips) and broil until browned and crusty on each side.
-1 tb garlic powder
-3 packets Splenda
-3 tb soy sauce
-1 tb sesame oil
-1 tb rice vinager
-1 tb chili powder
-6 thich cut short risb (3 bones each)
Thoroughly mix all of the marinade ingredients and marinate the meat for a few hours. Then place the ribs on a baking rack inside of a cookie sheet (to catch the drips) and broil until browned and crusty on each side.
Swiss Chard with Garlic
Giao doesn't like chard because he finds it a bit bitter. This was pretty good though, lots of garlic.
-1 bunch swiss chard, chopped
-4 cloves garlic, minced
-salt and pepper to taste
Sautee the garlic in a bit of olive oil until beginning to brown. Add the chard and sautee until tender and green parts are wilted.
-4 cloves garlic, minced
-salt and pepper to taste
Sautee the garlic in a bit of olive oil until beginning to brown. Add the chard and sautee until tender and green parts are wilted.
Labels: artichoke, beef, chard, dinner recipes, homemade, ribs
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