Entrées — Cooking
#EssentialRecipe => Baked Red Gurnard
Brian at Seafood City brings in some of the best local fish, but he also likes to keep things interesting by bringing in rare imported delicacies. This month I was lucky to stumble upon his Red Gurnard from Japan.
Check out this simple recipe for Baked Red Gurnard served with a Quinoa Tabouleh.
Baked Red Gurnard Ingredients:
-Whole red gurnard
-8 garlic cloves
-6 lemon slices
-A few sprigs fresh sage
-2 Tbsp melted butter
Tabouleh Ingredients:
-1 cucumber
...#EssentialRecipe => Steamed Mussels with Leek and Yellow Zucchini
Ingredients:
-2 lbs mussels
-1 medium yellow zucchini (about 1 cup)
-1 small leek (about 1/2 cup)
-1/2 cup white wine
-2 Tbsp butter
-1 clove garlic
-2 leaves of fresh sage (about 1 Tbls)
-Black pepper to taste
Method:
Melt the butter in a cast iron pan. Add the coarsely sliced leek and the finely chopped garlic. Add the chunks of Zucchini and let simmer for 2 or 3 min. Add the white wine and reduce for a min. Toss in the mussels and...
#EssentialRecipe => Grilled Peach Mediterranean Salad
Salad Ingredients:
-Baby spinach
-Baby arugula
-Grilled peached
-Green heirloom tomatoes
-Pistachios
-Olives
-Goat cheese
Salad Dressing Ingredients:
-1/4 cup olive oil
-3 Tbsp balsamic vinegar
-1 lime freshly juiced
-1 Tbsp honey
-1 Tbsp Peach Hot Sauce (adjust to your spiciness preferences)
-Pinch of sea salt
Method:
Quarter peaches then quarter again to make 8 nice slices. Grill for a minute or two on each side.
Combine ingredients for the salad dressing. Toss salad ingredients, add salad dressing and dress with peach slices. Delicious and so fresh.
...#EssentialRecipe => Garden Eggplant & Zucchini Stir Fry in Tangy Peanut Sauce
Tangy Peanut Sauce Ingredients:
-1/4 cup peanut butter
-1/4 cup fresh lime juice
-1/4 cup Jonny Hetherington Essentials Goji Berry Ketchup
-Pinch chili flakes or seeds
-1 tsp grated ginger root
-1/4 cup soy sauce
-2 Tbsp tahini
-Sea salt to taste
Method:
Mix all ingredients in a bowl very well.
Stir Fri Ingredients:
Eggplant
Yellow Zucchini
Snap Peas
Purple Bell Peppers
Pea Shoots
#EssentialRecipe => Burrata and Pickled Blueberries Served with Crispy Capers on Kale
This dish is inspired by our recent trip to the Okanagan and our delicious supper at Summerhill's bistro. I'm crazy for burrata and was very curious about the pickled blueberries. We changed a bit the sauce by adding some balsamic vinegar, some peach habanero hot sauce and reducing it.
Ingredients:
-1 Burrata per person (certain stores sell half size burrata which would be plenty if served as a side dish) if vegan, the plant based burrata from Blue Heron is delicious!
-1/2 cup pickled blueberries...