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, […]
Yield: 4 quarts (feeds 6-8 as a main course) I buy chipotle chilis in adobo sauce and puree them in the food processor. Serve this soup with chopped avocado, thinly sliced radishes and shredded cabbage for garnish. If you have leftovers, it freezes well. Ingredients: 1 tablespoon olive oil 1 medium onion, chopped 4 cloves […]
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 […]
Yield: 4-6 servings I buy a small can of chipotle peppers in adobo sauce, puree the whole thing in my food processor, and transfer it to a plastic container. The puree keeps like this in the fridge for months and can be used by the teaspoon or tablespoon to add flavor to all sorts of […]
Yield: 2 each This recipe relies on a dehydrator. I have an Excalibur 9000, which came with a wonderful cookbook. There are many possibilities with a dehydrator – making fruit leathers is one of the most basic. I capture the basic method here. Be sure to use clean, ripe, fresh fruit. Take 1 1/2 cups […]
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 […]
Yield: 4 servings The fennel salt rub adds a lot of flavor for little effort – you can make it while the coals are lighting. Make the yogurt sauce then too, or while the fish is on the grill. Ingredients: 1 tablespoon dried fennel seeds 1 teaspoon salt 1/2 teaspoon black peppercorns 1 pound salmon […]
Yield: 4 servings Known as the “butcher’s choice,” flat iron steak is lean but still juicy. This marinade tenderizes and doubles as a great dressing for grilled vegetables or mixed greens. Make it all and save the leftovers! Ingredients: 2 garlic cloves 1 tablespoon rosemary 1 tablespoon dried oregano leaves 2 tablespoons Dijon mustard 1/2 […]
Go ahead, make the whole recipe and freeze it. I portion it into ice-cube trays and then keep the frozen cubes in a plastic freezer bag. Ingredients: 1/2 cup toasted pecans 2 garlic cloves 2 bunches cilantro (about 4 ounces) 1 tablespoon lime juice 1/4 cup finely grated Parmesan cheese 1/4 teaspoon salt 1/4 cup […]
Yield: 6 servings This is the same citrus vinaigrette used in the Jicama, Radish and Pepita Salad. It’s so good, I found another way to love it. If you don’t use all the vinaigrette for this recipe, save it and use it to dress mixed greens or as a dipping sauce for chicken or fish. […]
