Snapper Backed in Parchment with Spring Vegetables

RECIPE IS FROM MYRECIPES.COM originally from Southern Living

This method makes French-style cooking easy. Each parcel of fish and veggies steams with its own delicious juices (a technique called en papillote). The package concentrates the flavors, and when opened at the table, it releases a dramatic cloud of aromatic steam.

Yield:
MAKES 4 servings

Ingredients:
1/2 pound fresh asparagus
8 sweet mini peppers
1 small sweet onion, thinly sliced
4 pickled okra pods, halved lengthwise
8 ounces small Yukon gold potatoes, sliced
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon chopped fresh dill
2 tablespoons plus 1 1/2 tsp. olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
4 (17-inch) parchment paper or aluminum foil squares
4 (6- to 8-oz.) fresh snapper fillets, skin on I actually used Tilapia without skin
1 lemon, quartered I also added lemon pepper which gave it a nice spice
4 tablespoons butter

Preparation:
1. Preheat oven to 400°. Snap off tough ends of asparagus, and discard. Toss together asparagus, next 6 ingredients, 1 Tbsp. olive oil, and 1/2 tsp. each salt and black pepper. Divide mixture among parchment paper squares; top each with 1 snapper fillet, skin side up. Sprinkle with remaining salt, and drizzle with remaining oil. Squeeze juice from lemon over fillets; and top each with 1 Tbsp. butter. Bring parchment paper sides up over mixture; fold top, and twist ends to seal. Place packets on a baking sheet.

2. Bake at 400° for 15 to 20 minutes or until a thermometer registers 140° to 145° when inserted through paper into fish. Place packets on plates, and cut open. Serve immediately.

PARCHMENT IS BEST FOR: Fish fillets that are about 1 inch thick, such as snapper, flounder, sole, striped bass, and salmon.

EXPERT ADVICE: Packets must be tightly sealed so they don't come undone while baking. Make small, snug, overlapping folds to seal each bundle, and then twist the tail ends tightly closed.

Smoothie Sweet Bok Choy

Spring Pea Orzo

Photo: Helen Norman; Styling: Carrie Purcell

Ready in 25 minutes

DIRECTIONS
3 to 4 lemons
8 ounces uncooked orzo pasta (whole wheat optional)
1/4 cup minced shallot or red onion
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups cooked fresh or frozen peas
1 cup snow peas or sugar snap peas, blanched and chopped (I used frozen green beans)
1 cup assorted chopped fresh herbs (such as mint, chives, and parsley)
1/2 cup sliced almonds, toasted
Optional - Athenos, Crumbled Feta with Garlic and Herbs, 4 oz

PREPARATION
1. Grate zest from lemons to equal 2 tsp. Cut lemons in half; squeeze juice from lemons to equal 1/2 cup.

2. Prepare pasta according to package directions. Whisk together shallots, next 4 ingredients, and lemon juice. Toss together pasta and shallot mixture. Cover with plastic wrap, and chill 1 to 48 hours.

3. Toss together pasta, peas, snow peas, next 2 ingredients, and lemon zest just before serving. Add salt, pepper, and additional lemon juice to taste. Sprinkle with feta cheese.

NOTES: from Southern Living's April 2014 issue. Reviews mentioned to use less shallots, lemon and mustard. 

Energizing Farro Citrus Lunch Bowl

Ready in 20 minutes
Serves 2

INGREDIENTS:

• 1 cup uncooked farro, prepared according to package instructions (15 minutes)
• a couple pieces of grilled chicken and/or egg
• 1 orange, sliced
• 1 shallot, thinly chopper and sauteed
• a couple scallions, green part
• 1/4 cup mint chopped
• optional add 1/2 avocado

DRESSING:

• white balsamic vinegar
• splash of olive oil
• 1 lemon, squeezed
• 1 orange, squeezed
• optional red pepper flakes and garlic

Stuffed Sweet Potatoes with White Beans & Greens

Serves 4  * Prep Time 20 minutes * Total Time 1 hr 20 minutes

INGREDIENTS
4 sweet potatoes
2 tablespoons olive oil
1 shallot, diced
1 garlic clove, minced
fresh rosemary
1/4 teaspoon red pepper flakes
1 1/2 cups (or 1 can) cooked and drained white beans
6 cups kale, trimmed and sliced into ribbons (can add other greens too like spinach)
Juice of 1/2 lemon
Salt and freshly ground black pepper

DIRECTIONS
Preheat oven to 400°F.

Scrub the sweet potatoes and prick them in a few places with a fork. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.

Start the beans and greens about 15 to 20 minutes before the sweet potatoes are done.

In a wide, deep saucepan with a cover, heat the olive oil over low-moderate heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic, rosemary, and red pepper flakes and cook, stirring, for about a minute. Add the beans and cook for 5 minutes, stirring occasionally. Add the kale, cover the pan, and cook, stirring occasionally, for about 5 minutes or until the kale is soft. Stir in the lemon juice, and season to taste with salt and pepper.

To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center.

Recipe from the kitchn

Roasted Sweet Potato and Farro Salad

• Prep Time20 minutes
• Total Time1 hour
• Serves4

Ingredients

• • 2 pounds sweet potatoes (about 4 medium), scrubbed and cut into 1-inch pieces
  • 3 cloves garlic, unpeeled
  • 5 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 cup semi-pearled farro (about 7 ounces)
  • Grated zest and juice of 1 lemon
  • 1/2 cup lightly packed fresh dill, chopped
  • 1/2 cup radish or arugula sprouts or baby watercress, plus more for garnish

Directions

1. Preheat oven to 425 degrees. Divide sweet potatoes and garlic between 2 rimmed baking sheets. Drizzle with 3 tablespoons oil; season with salt and pepper. Toss to coat and spread into a single layer. Roast, flipping once, until tender and caramelized, about 30 minutes.
2. Meanwhile, cover farro with 4 inches water in a medium saucepan. Bring to a boil, then reduce heat and cook until tender, 30 to 35 minutes. Drain; toss with remaining 2 tablespoons oil in a large bowl. Season with salt.
3. When cool enough to handle, remove garlic from peels and mash with lemon zest and juice in a small bowl. Add garlic mixture, sweet potatoes, dill, and sprouts to farro; stir until combined. Season with salt and pepper, and garnish with sprouts.

Cook's Note

Keep the skins on sweet potatoes to save time, fiber, and nutrients. When roasted, skins offer a great textural contrast to the creamy flesh.

From Martha Stewart's December 2013 Magazine.

Recipe is a little dry. Maybe need to add butter or olive oil to lemon garlic sauce. 

Rosemary Chicken with Corn Quinoa

Ready in 40 minutes. Serves 4 or 5.

Chicken Ingredients:
4 skinned and boned chicken breasts (2 lb.)
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon minced fresh rosemary
2 tablespoons olive oil

Preparation:
Sprinkle chicken with salt, pepper, and rosemary. Cook in hot oil in a large skillet over medium-high heat 6 minutes on each side or until done. Serve with quinoa.

Fresh Corn Quinoa Ingredients:
1 1/2 cups uncooked red quinoa
1/2 teaspoon kosher salt
4 cups water
4 shallots or 2 small onions, quartered
1 tablespoon olive oil
2 garlic cloves, minced
2 cups fresh corn kernels
6 cups shredded greens (such as chard)
1/2 cup torn basil
1/4 cup torn mint
2 tablespoons fresh lemon juice

Preparation:
Bring quinoa, salt, and water to a boil. Cover, reduce heat to medium, and simmer 8 to 10 minutes or until tender; drain. Cover and let stand 15 minutes. Meanwhile, sauté shallots in hot olive oil in a large skillet over medium heat 3 minutes or until tender. Add garlic; sauté 1 minute. Add corn kernels and shredded greens; cook 2 minutes or just until wilted. Add quinoa, basil, mint, and fresh lemon juice.

Recipe from Southern Living's September 2013 issue. See it here.

Chicken Piccata

Serves: 4 Calories: 365 Prep Time to Table: 30 minutes 

Ingredients:

• 4 (6-ounce) skinless, boneless chicken breast halves
• 2 ounces all-purpose flour, divided (about 1/2 cup)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 tablespoons butter, divided
• 2 tablespoons olive oil, divided
• 2 T finely chopped shallots
• 1 medium garlic clove, thinly sliced
• 1/2 cup dry white wine
• 3/4 cup fat-free, lower-sodium chicken broth, divided
• 2 tablespoons fresh lemon juice

Preparation:

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Heat remaining 1 tablespoon oil in pan; swirl to coat (optional - turns out great without the added oil). Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Remove shallots mixture and put on top of chicken, on serving plate(s).
4. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Leave aside.
5. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture (from step 4); cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers*. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce.
6. Notes: *Not a fan of capers – so left these out of original recipe and also reduced shallots and garlic

Original recipe from Cooking Light Jan/Feb 2012. Used adapted recipe found here.

Israeli Roast Eggplant, Hummus, and Pickle Pitas

INGREDIENTS

1 large baking potato

Salt

1 medium eggplant, sliced 1/2 inch thick

3 tablespoons extra-virgin olive oil, plus more for brushing

1 cucumber—peeled, halved, seeded and cut into 1/2-inch dice

1 large tomato, cut into 1/2-inch dice

1 large jalapeño, minced

2 garlic cloves, minced

3 tablespoons chopped cilantro

2 tablespoons chopped parsley

2 tablespoons fresh lemon juice

Freshly ground pepper

4 thick, sturdy pita breads, warmed

1 cup hummus

1/4 cup tahini, at room temperature

4 large hard-cooked eggs, sliced

4 small dill pickles, thinly sliced

DIRECTIONS

Preheat the oven to 425°. In a small saucepan, cover the potato with 2 inches of water and bring to a boil. Cook over moderate heat until just tender, about 20 minutes. Drain and let cool, then peel the potato and slice it 1/4 inch thick. Season the potato slices with salt.

Meanwhile, arrange the eggplant slices on a rimmed baking sheet and brush both sides with olive oil. Season with salt and bake for about 10 minutes, until browned and tender.

In a large bowl, add the cucumber, tomato, jalapeño, garlic, cilantro and parsley. Toss with the lemon juice and 3 tablespoons of olive oil and season with salt and pepper.

Cut off 2 inches from the side of the warm pitas to make openings in the pockets. Gently open the pitas. Spread the hummus on the bottoms and 1 tablespoon of tahini over it. Layer the potato slices, eggplant, egg and cucumber-tomato salad in the pitas, along with some of the salad juices. Top with the pickle slices and serve.

COMMENTS

Recipe found in Food & Wine's July 2012 Issue, posted with the following comments:

At Butcher & Bee in Charleston, S.C., owner Michael Shemtov and chef Stuart Tracy prepare this messy, incredibly tasty vegetarian sandwich, called a sabich, with vegetables, hummus, house-baked pita and herbs from a garden right behind the restaurant. “The sandwich is Iraqi-Israeli, just like me,” Shemtov says. “It’s a personal dish.”

Israeli Tabouli

Ingredients

1 cup Israeli couscous* (see below comments)

Kosher salt and freshly ground black pepper

1/4 cup lemon, zested and juiced

3 tablespoons olive oil

1 cup finely chopped parsley

1/2 cup finely chopped cilantro

2 tablespoons chopped fresh mint

3 to 6 scallions, chopped

3 tomatoes, seeded and diced

1 cucumber, peeled and diced

Place 1 cup couscous in boiling water and follow packaging instructions. Once cooled, transfer to container and add all other ingredients.

Additional ingredients you might wish to add in include arugula, zucchini, pickles, black olives, etc. Not all of these additional ingredients mix well together, so pick and choose which ones work! 

*Optional, to use whole wheat and/or a flavored couscous. For flavored couscous I highly recommend the Near East Basil & Herb Pearled Couscous. It was always hard to find in the grocery store, and I'm happy it's finally available on Amazon!

Sweet Lemon Poppy Biscuits (Food & Wine)

Click me to see original recipe posting.

 

INGREDIENTS

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 cup sugar

1 teaspoon salt

1 1/2 sticks unsalted butter—10 tablespoons cut into 1/2-

inch cubes and chilled, 2 tablespoons melted

Grated zest from 1 lemon

1 tablespoon poppy seeds

1 cup buttermilk, chilled

Flaky salt, such as Maldon, for sprinkling

DIRECTIONS
1.   Preheat the oven to 425° and position a rack in the lower third of the oven. In a large shallow bowl, whisk the flour, baking powder, baking soda, sugar and fine salt. Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas. Add the grated zest and the poppy seeds. Stir in the buttermilk just until the dough is moistened. Lightly dust a work surface with flour. Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together. Pat the dough into a 1/2-inch-thick disk.
2.   Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds. Pat the remaining scraps together and gently press them into a biscuit.
3.   Transfer the biscuits to a large baking sheet and brush the tops with the melted butter. Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.
4.   Bake the biscuits for 20 minutes, or until golden. Let the biscuits cool slightly on the baking sheet before serving.
MAKE AHEAD The unbaked biscuits can be frozen: Freeze biscuits in a single layer and transfer to a resealable plastic bag for up to one month. Bake straight from the freezer, adding a few minutes to the cooking time.

Lemon Tart Minis with Caramelized Sugar Crust

That's right, this post reveals that I not only have my own kitchen potted garden, but also that my boyfriend for some reason or other decided to buy me a blowtorch for my birthday. In-home kitchen garden include 4 stevia plants, 2 basil stems grown from seeds, 2 lemon verbena trees and many wild grown mint stems.

Ingredients

• (Let's be real) pre-mixed pie dough
• 3 eggs
• 1 cup white sugar
• 1 tablespoon grated lemon zest
• 1/4 cup lemon juice
• 3 tablespoons all-purpose flour
• 2 tablespoon sugar for caramelized finish
• Fresh mint leaves
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake pie crust dough for 12 to 15 minutes or according to the packaging instructions.
   
3. Combine eggs, white sugar, lemon zest, lemon juice and 3 tablespoons flour and mix until smooth; pour mixture over hot crust.
4. Bake 15 to 20 minutes more, until firm. Let cool completely in baking dish. Sprinkle with sugar and cut into 12 triangles.
5. OPTIONAL - with baking blow torch, circle with medium to light fire under sugar is caramelized and surface makes a tapping sound when tapped with spoon.
   
6. Garnish with fresh mint leaves.
   

Posted recipe is a modified version of Melissa's Lemon Tart Triangles recipe. View original here. 

Tough enough to be part of the TM Team? I think so!