2 tablespoons olive oil
1 tablespoon butter
1 small clove garlic, cut into thin slices
1/4 teaspoon dried sage or 4 large fresh leaves, minced
1/4 teaspoon dried oregano or 1 teaspoon fresh leaves, minced
¼ teaspoon dried thyme or 1 teaspoon fresh leaves, minced
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 whole rainbow trout deboned and cut into 2 fillet halves, skin on
Light an outdoor grill or heat the broiler. In a small stainless-steel saucepan, combine the oil, butter, garlic, sage, thyme, and rosemary. Cook over moderately low heat until the garlic just starts to brown, about 2 minutes. Remove the pan from the heat and immediately stir in the lemon juice, salt, and pepper.
Brush the fish with some of the lemon sauce on both sides of the fish. Grill or broil the fish skin-side down for 4-5 minutes. Pour the remaining sauce over the cooked fish. Garnish with chopped parsley. Serve the fillets with the sweet potatoes.
2 tablespoons red wine vinegar
1 tablespoon brown sugar
2 medium sweet potatoes (about 1 1/4 pounds total), peeled and sliced ¼-inch thick
1 tablespoon olive oil
1 sprig fresh rosemary
Kosher salt and black pepper
1 tablespoon unsalted butter, cut into small pieces
Heat oven to 400° F. Whisk together the vinegar and sugar in a small bowl. Set aside.
Toss the potatoes, oil, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper in an 8-inch baking dish. Cover with foil and bake until just tender, 25-30 minutes. Add the butter and reserved vinegar mixture. Continue to roast, uncovered, basting occasionally with the pan juices, until the potatoes are golden brown, 15-20 minutes more.
Sauteed Swiss Chard or Spinach
2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 teaspoon crushed red pepper flakes
2 large bunches Swiss chard or spinach, ribs and stems removed, leaves torn into 2”
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
Wash the chard well in several changes of cold water. Drain in a colander. Heat oil in a large, deep skillet over medium heat. Add garlic and red pepper flakes and half of the Swiss chard, season with salt and pepper. Cook, tossing often until wilted. Add the lemon juice and remaining chard and cook, tossing, just until all chard is wilted about 1 minute. Season with additional salt and pepper if needed.