Yield: 4 servings My friend Bobby taught me how to grill bison steaks. The method is simple – let the meat rest at room temperature in a salted red wine marinade. Place the steaks over the grill, sear them on each side and then, and this is where there’s a twist, dip them in soy […]
Archive | Main Dishes
Blackened Sea Bass
Yield: 4 servings With a deep, rich flavor, this sea bass stands alone. A fresh slice of lemon might be nice, but even that’s not necessary! This works great with halibut too. Ingredients: 2 teaspoons paprika 1 teaspoon garlic salt 1 teaspoon dried thyme ½ teaspoon black pepper ¼ teaspoon cayenne pepper 2 tablespoons grape […]
Savory Mushroom Tarts
Yield: 8 5-inch square tarts (perfect as a starter, light meal or side dish) To make these little tarts even more savory, I added some chopped Canadian bacon to the mushroom saute. You may skip this step and they’re still delicious! Ingredients: 1 package frozen puff pastry sheets (2 sheets), thawed olive oil 12 ounces crimini […]
Grilled Halibut with Chimichurri Sauce
Yield: 4 servings This recipe was inspired by the herbs in my garden. Traditionally, chimichurri is made with fresh parsley, garlic, vinegar, olive oil and red pepper flakes. Herb-y and fresh it adds great flavor to steak, chicken and seafood. In this version, I substitute cilantro and lemon juice with great results. I served it […]
Grilled Chicken with Zucchini Papardelle
Yield: 2 servings You can always grill more chicken and use it in another dish during the week, such as Grilled Lemon Chicken Salad. I recommend using a mandolin to slice the zucchini. Ingredients: 2 chicken breasts 2 lemons olive oil salt and pepper 2 medium zucchini, thinly sliced lengthwise into ribbons 1 cup corn […]
Pesto Genovese
Yield: 4-6 servings If all you want is pesto sauce, simply follow Step 2. Leftover pesto may be frozen in an ice cube tray for later use. Ingredients: 40 grams basil leaves (about 2-3 bunches) 40 grams pine nuts 100 grams Parmesan cheese, grated 2 cloves garlic 3/4 cup olive oil salt to taste 1 pound […]
Black Bean Burgers
Yield: 4 burger patties For a vegan version of these burgers, replace the egg by mixing 1 tablespoon flax meal with 3 tablespoons water. Allow mixture to sit for 2 minutes before using. These are delicious topped with avocado, salsa and melted jack cheese. If you cook your own black beans for this recipe, cook a […]
Roasted Rock Fish
Yield: 4 servings Rock fish does not have a lot of fat, so roasting it with a chunky tomato sauce helps keep it moist. This recipe is easily doubled. Ingredients: 4 5-ounce rock fish fillets 1 tablespoon olive oil 1 medium onion, sliced 1 14-ounce can diced tomatoes 1 cup vegetable broth 3 garlic cloves, […]
Grilled Pork Tenderloin with Boozy Cherries
Yield: 4 servings This recipe yields 4 4-ounce servings. If you have big eaters at the table, you might prefer to double it and have some leftovers. Trust me, you’ll want them. Ingredients: 1 1-pound pork tenderloin olive oil, salt and pepper 1 1/2 cups pitted, chopped fresh cherries 1/2 cup raisins 1 tablespoon honey […]
Juicy Pork Chops
Yield: 4 servings If you get chops/cutlets thinner than 1″, adjust the cooking time accordingly. For 3/4″ cutlets or chops, I suggest 3-4 minutes per side. Ingredients: 1/2 cup soy sauce 2 tablespoons minced garlic 1 teaspoon ground pepper 4 1-inch thick boneless pork chops Method: In a large resealable bag, mix together the soy […]