Meat Patties

Makes 12 patties, 4 servings. 

These nicely seasoned patties are a welcome change from hamburgers.  I serve them with rice noodles. You can also serve them with warmed pita, sliced onions and coarsely chopped tomatoes.

INGREDIENTS:

• ½ cup pine nuts

• 1 cup tightly packed flat leaf parsley, plus some for garnish

• 2 shallots, quartered

• 2 teaspoons ground cumin

• 3 tablespoons extra-virgin olive oil

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 1 pound ground meat, a blend of half veal and half beef ground together

PREPARATION:

In a food processor place the pine nuts, parsley, shallots, cumin, salt, pepper and 1 tablespoon oil. Pulse until coarsely chopped. Add the meat and pulse until thoroughly combined.

Form into 12 patties (about 2 tablespoons each).   

In a 12-inch nonstick skillet with a cover, heat 2 tablespoons oil and sauté the patties over medium high heat, covered, until well browned and cooked through, about 3 minutes on each side.  Serve garnished with finely chopped parsley. 

NOTE:

You may want to moisten your hands when forming the patties to minimize the sticking.

Ricotta Lasagna

Makes 6 servings. 

Using preboiled lasagna noodles and preparing the rest in stages make this dish so convenient to make. The tomato sauce can be cooked at any time and the ricotta filling can be prepared in advance. All you have to do is to assemble the dish and bake it when you’re ready.  Leftovers freeze very well.

INGREDIENTS - TOMATO SAUCE:

• 4 tablespoons extra-virgin olive oil

• 1 large onion, finely chopped

• 3 garlic cloves, finely chopped

• 1 carton, 26.46 chopped tomatoes, Pomi

• 1 cup loosely packed basil leaves, torn into small pieces

• 1 cup loosely packed Italian parsley, coarsely chopped

• ½ cup water

• Kosher salt

• Freshly ground black pepper

INGREDIENTS - RICOTTA FILLING:

• 15 ounces Ricotta cheese

• 3 scallions, including green parts, thinly sliced

• 3 large eggs, whisked

• 1 cup loosely packed Italian parsley, coarsely chopped

• ¾ teaspoon kosher salt

• ½ teaspoon black pepper.

• 1 pound preboiled imported lasagna noodles

EXTRA CHEESES:

• 1 cup grated mozzarella

• ½ cup freshly grated imported parmesan cheese

TO MAKE THE SAUCE:

1. Heat the oil in a medium saucepan.

2. Add the onions and garlic and sauté until onions are soft, about 3 minutes.

3. Add the tomatoes and the remaining ingredients. Bring to a boil over high heat, lower the heat and simmer covered for 20 minutes.

4. Season to taste with salt and pepper.

TO MAKE THE FILLING:

1. Combine ricotta, scallions, eggs, parsley, salt and pepper. Season to taste. 

TO ASSEMBLE AND BAKE THE DISH:

1. Preheat the oven to 375F

2. Combine the mozzarella and parmesan cheeses and set aside. 

3. Spoon half of the tomato sauce into the bottom of a 10 by 15 inch baking pan (such as a Pyrex).

4. Place 6 lasagna sheets on top of the sauce, overlapping them slightly. Spread half of the ricotta filling and top with another 6 lasagna sheets. Finally spread the rest of the ricotta filling, top with the remaining lasagna sheets, spoon the remaining tomato sauce on top and sprinkle with the  mozzarella and parmesan mixture. 

5. Cover the dish with heavy aluminum foil and bake for 1 hour. At this point the pasta should be cooked and tender. Remove the foil and bake for another 15 minutes to brown the top.  

NOTE:

If you assemble the lasagna before and refrigerate it, be sure to bring it back to room temperature before baking.    

Rice with Mushrooms

Makes 4 servings. 

For a no meat meal, I rather like this dish. The mushrooms develop a wonderful meatiness and a lovely sauce to mix with the rice. For extra nourishment, add firm, cubed and sautéed tofu.  

INGREDIENTS:

• 1 cup brown rice

• 1¼ cups coconut water

• Kosher salt

 FOR THE MUSHROOMS:

• 1 pound cremini mushrooms

• 4 scallions

• 4 garlic cloves

• 2 baby bok choy

• 4 tablespoons extra-virgin olive oil

• 2 teaspoons Madras curry powder

• 1 teaspoon Kosher salt

• 10 dill sprigs, snipped finely with scissors

PREPARATION:

1. Place the rice, coconut water and salt in a heavy saucepan. Bring to a boil, lower the heat and cook covered for about 40 minutes or until the rice is soft. Fluff with a fork.   

2. Trim the mushroom stems and discard. Wipe the caps with a damp paper towel. Cut in half.

3. Slice the scallions thinly including most of the green parts.

4. Slice the garlic thinly.

5. Cut the bok choy widthwise, into wide slices, including most of the green leaves and rinse.   

6. In a medium saucepan heat the oil. Add the mushrooms, scallions, garlic, bok choy, curry powder and salt.

7. Bring to a boil, over high heat.  Lower the heat, cover and cook, stirring occasionally for 15 minutes.

8. Add the rice and dill. Combine and season to taste.   

Asian Chicken

Makes 4 servings. 

This chicken is easy to prepare and is well seasoned with an interesting flavor.

INGREDIENTS:

• 4 boneless organic chicken thighs with skin, each portion about 6 ounces (See Note) 

MARINADE:

• 2 tablespoons extra-virgin olive oil

• 2 garlic cloves, finely chopped

• 2 tablespoons honey

• 3 tablespoons hoisin sauce

• 3 tablespoons lemon juice

• 2 tablespoons low-sodium soy sauce

• 1 teaspoon Chinese five-spice powder

• ½ teaspoon Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Pat chicken dry with paper towels and season lightly on both sides with salt and pepper.  

2. In a small bowl combine the marinade ingredients.

3. Place the chicken in a zip lock bag and pour the marinade to coat the chicken well.  

4. Refrigerate for as long as your time allows. 

5. Preheat the oven to 400F. 

6. Place the chicken skin side down with the marinade in an oven proof dish that fits the chicken in a single layer. Cover the dish with foil and roast for 30 minutes. Uncover, turn over and roast for about another 25 minutes. Chicken should be tender.

7. Serve with degreased accumulated juices..

NOTE:

Organic chicken thighs tend to be small, therefore in order to get 6 ounces boned portions per person, I use 2 thighs. 

Roast Chicken with Potatoes, Shallots and Baby Carrots

Makes 4 servings. 

This recipe is an easy, convenient one pot dish.

INGREDIENTS:

• One 3 ½ pound chicken, butterflied  

• 5 tablespoons extra-virgin olive oil

• 1 lemon, cut into thin rounds

• Small bunch oregano 

• Kosher salt

• Freshly ground black pepper 

• 12 baby Yukon gold potatoes

• 8 small shallots 

• ¼ pound baby carrots

• 12 pitted green olives

Preparation:

1. Preheat the oven to 400F. 

2. Pat the chicken dry and season with salt and pepper on both sides. Place in a roasting pan skin side up and brush with 2 tablespoons olive oil.    

3. Place the lemon slices and the oregano under the chicken.  

4. Rinse and dry the potatoes. Peel the shallots.

5. Place the potatoes, shallots, carrots and olives in a bowl, toss with 3 tablespoons olive oil and season with salt and pepper.    

6. Scatter the vegetables around the chicken and roast for about 1 hour. The juices running from the leg joints should be clear. From time to time stir the vegetables.   

7. Serve with the vegetables and accumulated juice.

Spicy Tofu

Makes 2 very generous servings.  

This dish paired with brown rice makes for a satisfying, nutritious meal. The tofu is baked rather than sautéed making it less caloric and messy. You can also make it earlier in the day and reheat it.   

INGREDIENTS:

• 14 ounces firm, organic tofu, drained

• ¼ cup cornstarch

• 1 tablespoon extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

SAUCE:

• 4 tablespoons extra-virgin olive oil

• 2 garlic cloves

• 2 scallions

• 1 inch ginger  

• ½ pound cremini mushrooms

• 4 tablespoons water

• 2 tablespoons  low-sodium soy sauce

• 3 tablespoons Hoisin (See Note)

• 1 tablespoon maple syrup

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 450F.

2. Line a small baking sheet with parchment paper. 

3. Place the tofu in between layers of paper towels and put a few heavy items on top – such as a cutting board with a few cans on top of it.  Change the paper frequently. This will help drain the water out of the tofu. The tofu should be dry.

4. Cut the tofu horizontally into half and then into 1 inch squares.

5. Season lightly with salt and pepper. 

6. Spread the cornstarch on a piece of wax paper. Dip the tofu into the cornstarch.   Place on the baking sheet and sprinkle with 1 tablespoon oil.   

7. Bake for 15 minutes, turn over and bake for another 5 minutes. 

MAKE THE SAUCE:

1. Chop the garlic finely.

2. Thinly slice the scallions including the green parts.

3. Grate the ginger.

4. Wipe the mushrooms with a damp paper towel, discard the stems and quarter.  

5. In a wok or a medium saucepan heat the oil and sauteed, over low heat, the garlic, scallions and ginger briefly.  Add the mushrooms and sauté over high heat until slightly wilted.  Add the water and the remaining ingredients.  

6. Bring to a boil. Add the tofu, combine well and season to taste with salt and pepper.     

NOTE:

Kosher Hoisin sauce is available. I use Joyce Chan Brand.

Brown Rice with Beans

Makes 4 servings. 

This dish is nutritious and creamy. It’s almost like a risotto and made with many ingredients you will already have in your pantry.

INGREDIENTS:

• 1 cup long grain brown rice

• ¾ cup unsweetened coconut milk

• ¾ cup water

• One 15.5 ounces can kidney beans, drained

• 4 scallions

• 1 cup loosely packed flat leaf parsley

• ½ cup ricotta or ½ cup grated mozzarella

• 1-2 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. In a medium saucepan combine the rice with the coconut milk and water. Bring to a boil, reduce the heat and cook covered for about 40 minutes. The rice should be tender and the liquid absorbed. If the liquid is absorbed but the rice is not tender, add a little hot water.

2. Add the beans and stir to combine with a fork.    

3. Slice the scallions thinly including the green parts and add to the rice. Chop the parsley coarsely and do the same.

4. Finally, combine with ricotta or mozzarella and season to taste with lime juice, salt and pepper.

Baked Eggplant with Dukkah

Makes 4 servings. 

This tasty luncheon or side dish is very similar to Eggplant Parmesan but much lighter with a distinct flavor of eggplant. You can also make it pareve by omitting the cheese.

INGREDIENTS:

• 2 medium eggplants, about 1 pound each

• 1/3 cup extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper 

SAUCE:

• 3 tablespoons extra-virgin olive oil

• 4 garlic cloves, finely chopped

• 1½ cups chopped tomatoes (See Note)

• 2 tablespoons dukkah (See Note)

• Kosher salt

• Freshly ground black pepper

• ½ cup grated mozzarella, optional

PREPARATION:

1. Preheat the oven to 450F.

2. Line 2 large baking sheets with foil and grease with olive oil.   

3. Rinse, dry and trim the ends of the eggplants. Peel and cut into ¼ inch rounds.

4. Place the rounds on the baking sheets and brush with olive oil on one side only.

5. Season with salt and pepper. Bake for 10 minutes. 

6. In a small saucepan, heat the oil, add the garlic and sauté for a minute. Add the tomatoes and dukkah and bring to a boil. Season to taste. 

7. Place the eggplant rounds in overlapping layers in an 8x13 oven proof dish. Sprinkle with the mozzarella.

8. Spoon the tomato sauce over the eggplant and bake for 30 minutes or until bubbly.

NOTE:

I like Pomi chopped tomatoes, which come in 26.46 cartons. Leftovers can be frozen.   

Dukkah is a blend of chopped nuts, seeds, herbs and spices.  

Warm Mushroom Salad with Beans

Makes 4 servings.

A satisfying, nutritious, light main course, this dish is a vegetarian delight.

INGREDIENTS:

• 1 pound cremini mushrooms

• ¼ cup extra-virgin olive oil

• 3 garlic cloves, finely chopped

• One can, 15.5 ounces, white beans, drained

• 2-3 tablespoons Balsamic vinegar

• Leaves from 5 thyme sprigs

• Kosher salt

• Freshly ground black pepper

• 4-5 ounces baby arugula

• 1/3 cups pine nuts, toasted

• Ricotta salata, optional

PREPARATION:

1. Trim the mushrooms, wipe with a damp paper towel and slice thinly.  

2. Heat the olive oil in a large skillet or wok and sauté the mushrooms with the garlic over high heat, stirring until the mushrooms are almost wilted, about 2 minutes. Add the beans, 2 tablespoons vinegar, thyme, salt and pepper. The mushrooms will be moist and a bit liquidy.

3. Remove from heat and season to taste.   

4. Divide the arugula among the 4 plates, top with the mushrooms and sprinkle with the pine nuts.  

5. Serve while still warm. Add the ricotta, if you like.

Chicken Breasts with Coating

Makes 2 servings. 

This chicken is simple and quick to put together, and it looks attractive with bits of whole grain mustard on top.

INGREDIENTS:

• 2 boneless, skinless chicken breasts, about 6 ounces each

• Kosher salt

• Freshly ground black pepper 

COATING:

• 1 tablespoon extra-virgin olive oil

  2 tablespoons lemon juice

  1 tablespoon whole-grain mustard

  1 tablespoon honey

  ½ teaspoon Madras curry powder

PREPARATION:

1. Preheat oven to 450F. 

2. Pat chicken dry and season with salt and pepper on both sides.  Place in an ovenproof dish.

3. In a small bowl combine the coating ingredients.

4. Coat the chicken with the coating.

5. Cover with cling wrap and refrigerate for a few hours.

6. Bring the chicken to room temperature and bake for about 10 minutes, without turning.  The chicken should have a trace of pink on the inside. Remove from oven , cover the chicken with foil and let rest for a minute. The chicken will continue cooking.

7. To serve; slice the chicken on a diagonal into 3 pieces and spoon over the accumulated juices.

Pasta with Bolognese Sauce

Makes 4 main course servings.

This sauce is as an all year favorite of mine that I keep in the freezer to have on hand. You can use any shape pasta.

INGREDIENTS:

• ¼ cup extra virgin olive oil

• 1 large onion, finely chopped

• 3 garlic cloves, finely chopped

• 2 carrots, finely chopped

• ¾ cup dry red wine

• 1 pound chopped meat, a blend of ½ pound veal and ½ pound beef

• 26.46 ounce carton of chopped tomatoes (Pomi)

• 1 tablespoon tomato paste, double concentrated

• 1 cup loosely packed flat leaf parsley, finely chopped  

• Kosher salt

• Freshly ground black pepper

• 1 pound imported rigatoni, or any other shaped pasta

PREPARATION:

1. Heat the olive oil in a medium saucepan.

2. Add the vegetables and sauté over low heat for about 5 minutes. Add the meat and stir until the color of the meat changes.

3. Add the wine, tomatoes and tomato paste. Bring to a boil over high heat, lower the heat and simmer covered for about 1 hour, stirring from time to time. Add the parsley and season to taste with salt and pepper.

4. In a large pot bring 3 quarts of water to a rolling boil. Add 1 tablespoon salt and the rigatoni. Stir and boil briskly, uncovered for 7 minutes. The pasta should be VERY al dente. It will continue cooking in the hot sauce.

5. Combine with the hot sauce and season to taste.

NOTE:

I chop the vegetables in a food processor fitted with the steel blade. The onions and garlic can be chopped together and the carrots separately. Please quarter the vegetables first.  

Tofu with Coconut Milk

Makes 4-6 servings.

Tofu’s versatility as a base for different flavors is plentiful. This family-style dish is sweet and savory, and I serve it as a family main course over steamed rice.

INGREDIENTS:

• Two 14 ounce packages firm organic tofu, drained

• 5 tablespoons vegetable oil

• 4 garlic cloves, finely chopped

• 2-inch piece ginger, peeled, grated

• Two, 13.5 ounce cans unsweetened coconut milk

• 3 tablespoons low sodium soy sauce

• 1½ tablespoons honey

• 2 tablespoons rice vinegar

• 2 cups edamame (See Note)

• 1 cup cashews, toasted, coarsely chopped

• Kosher salt

• Freshly ground black pepper

• ½ cup loosely packed mint leaves, torn for garnish

PREPARATION:

1. Slice the tofu in half horizontally and then cut into about 1 inch squares. Place on a cutting board over many layers of paper towels and place more paper towels on top. Cover with another board to extract all the moisture.

2. In a wok or heavy skillet, heat 4 tablespoons vegetable oil and sauté the tofu over high heat, stirring from time to time until it is browned, about 6 minutes.

3. Transfer to a bowl and season with salt and pepper.

4. Add the remaining  1 tablespoon oil to the wok/skillet and sauté the garlic and ginger over low heat  for a minute. Add the coconut milk, soy sauce, honey and rice vinegar. Boil over high heat until the sauce is reduced by half, about 6 minutes. It should be thick enough to coat a spoon. Add the tofu, edamame and cashews.

5. Season to taste and serve over rice or other grains.

6. Garnish with snipped mint.

NOTE:

Frozen edamame shelled or unshelled is available in most stores and supermarkets.   

Veal Chops

Makes 2-4 servings.

This is another meat dish that I used to broil and now I pan sear it.   

These chops have distinct flavor of mustard, tarragon and lemon.

INGREDIENTS:

• 2 first cut veal chops, about 1 inch thick, about 8 ounces each, deboned

COATING:

• 2 tablespoons lemon juice

• 2 tablespoons mustard

• 2 tablespoons extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• Leaves from 6 tarragon sprigs, coarsely chopped plus some for garnish

PREPARATION:

1. In a small bowl combine the coating ingredients. Place the meat in a non-reactive dish such as Pyrex, and cover the meat with the coating. Cover with cling wrap and refrigerate for as long as convenient.

2. Bring the meat to room temperature.

3. Heat a medium stove top grill pan or a heavy skillet over medium high heat. Add the chops with the coating, cover with splatter cover and sauté for 4 minutes.  Turn over and sauté for another 3 minutes.  

4. Turn off the burner, cover the pan with foil and let rest for 1 minute. The timing is for medium rare meat.

5. Slice on a diagonal into ½ an inch slices.   

6. Garnish with chopped tarragon.

Sautéed Split Fillet

Makes 4-6 servings.

In the past I avoided pan searing meat or poultry because I was concerned about calories and keeping the cooktop splatter free.  Instead, I would broil it. Then I purchased a splatter cover for my skillet, which partially solved the problem.  

INGREDIENTS:

• 1½ pounds split fillet (London broil)

MARINADE INGREDIENTS:

• 3 garlic cloves, finely chopped

• 2 tablespoons Dijon mustard

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon kosher salt

• Freshly ground black pepper

• 4 tablespoons lemon juice

PREPARATION:

1. In a small bowl combine the MARINADE ingredients.

2. Place the meat in a non-reactive dish such as Pyrex and coat the meat with the marinade. Cover with plastic wrap and leave in the refrigerator for as long as convenient.

3. Bring the meat to room temperature.

4. Heat a large cast-iron skillet over medium-high heat. Add the meat with the marinade, cover the skillet with the splatter cover and sauté for 5 minutes, turn over and cook for another 3 minutes.

5. Turn off the burner, cover the pan with foil and let the meat rest for 2 minutes.  

6. This timing is for medium-rare meat.

7. Slice on a diagonal into ½ inch slices.

Veal Stew

Makes 4 servings. 

This family style dish with a robust tomato flavor is so convenient to make and to serve. It is delicious made a day ahead or frozen.

INGREDIENTS:

• 1 3/4 pound boned shoulder of veal, cut into 2 inch cubes, all gristle and fat removed

• 4 tablespoons extra-virgin olive oil

• 2 tablespoons unbleached all-purpose flour

• 1 onion, finely chopped

• 2 cloves garlic, finely chopped

• One, 14 ounce can chopped tomatoes (See Note)

• 2 tablespoons tomato paste

• 8 thyme sprigs, plus extra leaves for garnish

• Kosher salt

• Freshly ground black pepper

• 12 small onions, peeled

• 12 baby potatoes, rinsed

• 12 white mushrooms

PREPARATION:

1. Preheat the oven to 350F. 

2. Pat meat dry with paper towels. Spread flour on a sheet of wax paper and dip a few pieces of meat into the flour, shaking off excess flour. Repeat until all the meat has been dipped. 

3. In a skillet heat 2 tablespoons of the oil and sauté the meat, over medium-high heat, turning with tongs, until just seared. 

4. Transfer the finished pieces to a heavy enameled lined saucepan with a cover. Season meat lightly with salt and pepper.  

5. Heat the remaining 2 tablespoons of oil in the skillet and sauté the chopped onions and garlic for a few minutes, then add to the meat.   

6. Wipe the mushrooms with a damp paper towel and trim the stems.     

7. Add mushrooms to the meat along with the tomatoes, tomato paste, thyme, onions, and potatoes. Season with salt and pepper and bring to a boil over high heat. 

8. Cover and cook for about 2 hours, the meat should be tender. After 1 hour you may need to turn over the vegetables.  

9. Discard the thyme sprigs and season to taste with salt and pepper.

NOTE:

I use Pomi brand chopped tomatoes, which now come in 14 ounce cans. If you are cooking the meat in a Creuset-like pot, you can refrigerate the stew in the pot. Be sure to place a sheet of wax paper under the lid.

Zatar Chicken

Makes 4 servings. 

This is an oven to table, family style, well-seasoned dish with vegetables. A meal in itself. 

INGREDIENTS:

COATING:

• 4 tablespoons extra-virgin olive oil

• Zest of one lemon

• 3 tablespoons lemon juice

• 2 tablespoons whole grain Dijon mustard

• 3 tablespoons Zatar

• Kosher salt

• Freshly ground black pepper

 CHICKEN:

• 8 boneless, organic chicken thighs with skin, each portion about 6 ounces (See Note)

• 8 small shallots, peeled

• 4 cloves garlic, peeled

• 8 small potatoes with skin, rinsed

• ½ pound baby carrots (See Note)

PREPARATION:

1. Preheat oven to 400F. 

2. In a large bowl combine the coating ingredients. Dry the chicken. Place the chicken and all the vegetables into the bowl and combine well.

3. Scatter the vegetables in a 12x8 ovenproof dish.

4. Place the chicken skin side up on top of the vegetables.   

5. Cover with heavy foil and roast for 30 minutes. Uncover and roast for another 30- 35 minutes. The chicken should be lightly golden and the vegetables soft. 

NOTE:

Peeled baby carrots come in one pound bags.

Organic chickens tend to be small, therefore in order to get 6 ounce portions per person, I use 2 thighs.

Spaghetti with Cherry Tomatoes and Olives

Makes 6 first course servings.

Makes 4 main course servings.  

I have chosen to feature this dish because cherry tomatoes, which I roast, are fairly reliable in taste.  Roasting the cherry tomatoes intensifies their flavor, and to avoid the seeds and the skin, I puree it all in a Vitamix. The sauce becomes creamy and delicious.

I like to serve this pasta at room temperature or warm. The sauce freezes well.

INGREDIENTS:

• 1 pound cherry tomatoes, rinsed

• ¼ cup extra virgin olive oil.  

• 3 garlic cloves, sliced

• 1 small Vidalia onion, sliced

• ¼ teaspoon sugar

• Kosher salt

• Freshly ground black pepper

• ¼ teaspoon crushed red pepper

• ½ cup pitted Kalamata olives, halved

• 1 cup tightly packed basil leaves, torn into small pieces 

• 1 pound imported spaghetti

PREPARATION:

1. Preheat the oven to 375F. 

2. In an ovenproof glass or ceramic dish, combine the cherry tomatoes with the oil, garlic, onion, sugar, salt, pepper, and crushed red pepper.  Roast until tomato skins are slightly shriveled, about 40 minutes.   

3. Puree all in a Vitamix until smooth. Place in a largebowl adding the olives and basil.  

4. In a large covered pot, bring 5 quarts of water to a rolling boil. Add 2 tablespoons salt and all the pasta at once. Stir. Boil briskly, uncovered, for about 9 minutes. The pasta should be al dente since it will continue to cook in the hot sauce.

5. Toss with the sauce and season to taste with salt and pepper.

Lemon Sole with Avocado and Lime

Makes 2 servings. 

This is a flavorful, attractive and nutritious dish which is suitable to any season.

fish INGREDIENTS:

• 2 skinless lemon sole fillets, about 6 ounces each

• Kosher salt

• Freshly ground black pepper

AVOCADO PUREE:

• 1 ½ tablespoons unsalted butter, melted

• 3 tablespoons lime juice

• 1 SMALL ripe avocado.

• Zest of 1 lime

• ½ cup tightly packed flat leaf parsley

• ½ cup cilantro leaves

• 1 teaspoon Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 500F. 

2. Pat dry fillets with paper towels, place on a piece of wax paper and season lightly with salt and pepper. 

3. Reserve half the melted butter and half of the lime juice in a small dish. Add the avocado and mash with a fork to a paste. Add the lime zest, parsley, cilantro, salt and pepper. Season to taste.   

4. Divide the puree equally and place in the center of the darker side of the fillet. Fold the thinner end towards the center, so it covers about half of the fillet; fold the other end on top to form a neat three layered “packet.” 

5. Place the packets with the folded side on the bottom in an ovenproof dish, pour over the reserved butter/ lime juice. Cover the dish with heavy foil and bake for 20-25 minutes. The fish should turn opaque.  

6. To serve, spoon the accumulated juice over the fillets.  

NOTE:

The entire dish can be prepared several hours in advance and refrigerated. Before baking, bring it back to room temperature.

Salmon with Dill Yogurt Sauce

Makes 2 servings. 

I like to cook this dish in spring and summer when wild salmon is plentiful. It is easy to prepare and lovely at room temperature, served with yogurt in a separate dish on the side.  

INGREDIENTS:

• 2 center cut wild skinless salmon fillets, 6 ounces each

• Kosher salt

• Freshly ground black pepper

• ½ tablespoon unsalted butter

DILL YOGURT SAUCE:

• 5.3 ounces Greek plain yogurt

• 1 shallot, finely chopped or 2 scallions including green part, coarsely chopped

• ½ tablespoon capers, coarsely chopped

• Zest of ½ lemon

• 1 tablespoon lemon juice

• ¼ teaspoon Kosher salt

• Freshly ground black pepper

• 6 dill sprigs, snipped with scissors

PREPARATION:

1. Preheat oven to 400 F. 

2. Line a baking sheet with foil. Pat fish dry with paper towels. Place on the foil and season on both sides with salt and pepper. Top with slivers of butter.

3. Bake for 10 minutes. The inside of the fish should be slightly opaque. I like mine medium rare.  

4. While the fish is baking make the Dill Yogurt Sauce and season to taste with salt and pepper.

Baked Branzino Fillets

Makes 2 servings. 

Easy, quick and nutritious.

INGREDIENTS:

• 2 skinless Branzino fillets, about 6 ounces each

• Kosher salt

• Freshly ground black pepper 

COATING:

• ½ cup loosely packed flat leaf parsley

• 4 halves sun dried tomatoes packed in oil

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons lemon juice

PREPARATION:

1. Preheat oven to 450F.

2. Pat fish dry with paper towels and season with salt and pepper on both sides.

3. Place in an oven proof dish.  

4. Chop the coating ingredients coarsely, combine well in a bowl, and spread on top of the fillets.

5. Bake for 8 minutes or until the fish has just turned opaque.