2 tablespoons soy sauce (Tamari if possible)
1 teaspoon Serrano Honey Vinegar
1 teaspoon Japanese Roasted Sesame oil
1 teaspoon black sesame seeds, plus more for garnish
1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1" cubes
2-3 scallions, thinly sliced
6 cups organic mixed spring greens
1 medium English cucumber cut into 1'" dice
Spicy Baklouti Miso Dressing
1 rounded tablespoon yellow miso
2 tablespoons honey ginger white balsamic
2 tablespoon Baklouti Olive Oil
1 teaspoon dark sesame oil
2 tablespoons plain yogurt
4 cups cooked quinoa cooled to room temperature
Pickled ginger, optional
Spring. It is an epic time in the kitchen namely because we have access to fleeting ingredients like green garlic, ramps, and squash blossoms. This recipe harnesses several delightful seasonal ingredients and weaves them in to a flavorful and eye-catching culinary tapestry.
As complicated as it may look at the outset, there are really just a handful of ingredients that come together to make this dish shine, and as you would expect, olive oil is a among them.
Ingredients For the Filling
1 green onion, chopped
1 tablespoon UP EVOO oil
1/3 cup Mascarpone
1 large egg beaten
12 medium to large fresh zucchini squash blossoms
Don't like frying fish because of the lingering odor it can leave? Looking for a fast, fresh, delicious way to work more seafood in to your diet? Hate endless clean-up after a meal? Want to serve an upscale recipe that looks like you toiled endlessly to produce it?
If you answered yes to any of the questions above, Then I've got the recipe for you! Pictured on the left, are fantastically fresh snapper fillets simply dressed in a little fresh squeezed lemon juice, white wine, lemon slices, sliced spring onions, sea salt, fresh cracked pepper and Extra Virgin Olive Oil.
The snapper and a ingredients are then tightly wrapped in a tidy little parchment packet that bakes in the oven for a mere 15 minutes. The fish gently steams as it cooks and the ingredients meld together to form a self basting liquid that bathes the fish as it cooks.
1 pound (about 4 - 4oz.) fresh fish fillets such as red snapper, hake, flounder or sole
4 tablespoons Extra-Virgin Olive Oil
1/4 cup white wine
2 spring onions, thinly sliced
4 tsp. fresh squeezed lemon juice
1 thin lemon slice for each fillet
Sea salt and freshly ground black pepper to taste
Special equipment needed: Parchment paper
Preheat the oven to 350.
Arrange each fish fillet in a large square of parchment paper. Season the fish with salt and pepper, to taste. Top each fillet with one lemon slice, one tablespoon white wine, one teaspoon lemon juice, two teaspoons sliced spring onion, and one tablespoon of extra virgin olive oil. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Press as you crimp and fold to seal the packets well, or steam might escape.
Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12-15 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind. Serve along side rice, pasta, quinoa, or with a fresh salad for an ultra healthy, delicious meal.
This dish takes just a few minutes to prepare and will wow any dinner guest. You can use any long, thin pasta such as spaghetti or linguini as well.
1 pound bay or sea scallops
1/2 Cup flour
2 Tablespoons Extra Virgin Olive Oil for searing scallops
4 Tablespoons Lemon Olive Oil
1 Lemon, zested and juiced
1 pound capellini, cooked al dente
1/3 Cup flat leaf parsley, chopped plus some for garnish
Salt and Pepper to taste
If using bay scallops, leave whole. If using sea scallops, cut into halves or quarters. In a large bowl, combine flour with salt and pepper. Toss scallops in flour to coat. In a skillet using high heat, add olive oil and heat up for about 30 seconds. Place scallops in skillet to sear, turning when necessary. The scallops shouldn't take more than 3 or 4 minutes to cook. Add lemon juice to skillet, remove from heat and cover. Cook the capellini according to package, drain and reserve 1/4 Cup of the cooking water.
Place pasta in large serving bowl. Add lemon olive oil and scallops, toss to combine. If dry add a little of the cooking water and toss again. Top with lemon zest and parsley for garnish.