FISH in PAPER This is actually from a French inspired dish, fish en papillote, but I didn’t want to get all fancy – it’s basically fish baked in parchment or foil with flavorings and vegetables. It’s very easy and good, and kind of impressive when people open their individual packets of steamy deliciousness. For four,…
GREEK STYLE QUINOA Quinoa is a great grain to have around; it’s the only plant source of complete protein so is perfect for vegetarian and vegan dishes. This salad can be changed up depending on who’s coming over, and can be an entrée as well. To serve 8, you’ll need: 1 ½ C. quinoa 2…
GREEN GUMMIES Gummies can be a fine way to get your medicine; they’re fun to eat, simple to make, and make it easy to titrate your dose. The main caution here is kids; if there are any littles around, please make sure they can’t get into these! To make approx. 30, you’ll need: ½ C….
HALIBUT with PARMESAN FROSTING This is a recipe I adapted from one we found years ago in the Seattle Times. It’s so good even Laurie, who doesn’t like halibut, loves it. To serve 4, you’ll need: For the topping: For the halibut: 4 Tb. mayonnaise 4 4 to 6 6 oz. halibut fillets 2 tsp….
HOMEMADE MAYONNAISE Once you make this a couple times you’ll find that mayo is fun! I love that with a little change in the acid or the oil you can have tons of variations. To make approx. 1 cup, you’ll need: 1 egg yolk, room temp 1 ½ tsp. fresh lemon juice 1 tsp. white…
LAMB CURRY This will serve 4 adults, with maybe some leftovers. You can also play with the vegetables you use depending on what’s in season. 1-2 Tb. olive or coconut oil 1 lb. lamb, boneless leg or steak, cut into bite size pieces 1 small onion, diced 1 large carrot, diced 1 can diced tomatoes,…
LEMON LINGUINE This is one of those elegantly simple recipes that is way more than the sum of it’s parts; it’s all about the best ingredients. Do get the best fresh pasta, the juiciest lemons, the richest cream – you’ll be very happy you did! To serve 4, you’ll need: ½ stick (¼ C.) unsalted…
LUSCIOUS LENTIL STEW Lentils are a great pantry staple; they can be made into all kinds of dishes and unlike other legumes cook in about half an hour. For this get the good old dependable greeny-brown lentils; the orange, red, or black ones tend to get mooshy. For 4, you’ll need: Olive oil for sautéing…
MARY’S MAGIC MEAT MIX This is a mixture that you can use for a multitude of meaty things – meatloaf and meatballs being the most obvious. But with a few tweaks you can make this go in a variety of directions – here is the basic formula. To serve 4-6 you’ll need: 1 Lb. 80/20…
MOROCCAN STYLE PRAWNS 1 lb. large raw frozen prawns, thawed and peeled 1 large sweet onion, chopped 3-4 cloves garlic, finely minced Olive oil for sautéing 3 jars Cucina Fresca Smoked tomato sauce (if you can’t find this, use 1 28 oz. can best quality imported diced tomatoes) ½ cup raisins or currants 1 Tb….