by maryjwhite | Feb 6, 2018 | Bigger Plates
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... by maryjwhite | Feb 6, 2018 | Bigger Plates
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... by maryjwhite | Feb 6, 2018 | Bigger Plates
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,... by maryjwhite | Feb 6, 2018 | Bigger Plates
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:... by maryjwhite | Feb 6, 2018 | Bigger Plates
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.... by maryjwhite | Feb 6, 2018 | Bigger Plates
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...