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Healthy Mediterranean Cooking at Home

Category Archives: Fish

There was a time when seafood stews and chowders were the food of the poor. Fishermen would make a stew out of leftover bits of seafood, tails or heads. Seafood, today, can be quite expensive. To keep the cost down buy local varieties of seafood and those that are on sale. Combining easy to find fish fillets with small amounts of shrimp or clams creates a rich blend of flavor without costing too much money. Adding an assortment of fresh vegetables, simple herbs and seasonings can make endless combinations for seafood soups or stews. If you have fish stock, then use it in place of the chicken broth. I rarely have it and I like the taste of chicken broth in the recipe. Some cooks use bottled clam broth, but I find that on the salty side. The vinegar helps to perk up all the flavors in the stew.

This stew creates a hearty meal that can be prepared in advance of the dinner hour. A salad and toasted crostini slices can be good sides, if you think you need them. You can use this recipe as a basic model in which to add seafood and seasonal vegetables that you like to use. Give it a try for a dinner out of the ordinary.

Seafood Stew

Ingredients

3 tablespoons butter, divided
1 garlic clove, minced
1 large shallot, diced
1/2 cup chopped onion
1 cup chopped celery
1 thin carrot, diced
1/2 cup diced red bell pepper
2 cups cauliflower, cut into small florets
½ cup diced rutabaga (or potato)
2 cups homemade or store-bought low-sodium chicken broth
1 teaspoon seafood (Old Bay) seasoning
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes (chili)
2 tablespoons apple cider vinegar
1 large plum tomato, seeded and diced
3 lbs firm boneless fish fillets (such as halibut, cod, red snapper, sea bass, grouper), cut into small cubes
8 oz medium shrimp, shelled, deveined and tails removed
1 cup heavy cream
1/4 cup minced fresh parsley

Directions

In a large saucepan over medium heat, melt 2 tablespoon butter. Add the onion, shallot and garlic. Saute for a minute or two and them add the carrot, celery and bell pepper. Cook until the vegetables are tender, 3-4 minutes. Add the rutabaga and cauliflower. Stir into the vegetables. Pour in the chicken broth and bring to a simmer. Cover the pan and cook the vegetables until the rutabaga and cauliflower are tender. Remove the cover and add the: salt, pepper, chili flakes, seafood seasoning, thyme, tomato and vinegar. Sir well.

Add the cream, fish cubes and shrimp. Cook stirring the mixture gently for 4-5 minutes or until the fish and shrimp are cooked. Add the parsley and remaining tablespoon butter, heating until the butter is incorporated. Serve in large individual pasta bowls.

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This is a great month to take advantage of some of the early spring crops that are coming to market. Broccoli, Cauliflower, all types of greens, beets and strawberries are some of the best choices. And, if you are lucky to have a friend who likes to garden, like me, you can reap some of the harvest. See the photo below for what I was treated to from his garden.

Stuffed Peppers

This recipe goes well with sautéed cabbage. See recipe below.

Ingredients

6 bell peppers, assorted colors
1 lb lean ground beef
1 small onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons dried Italian seasoning
1/2 cup jarred, mild salsa
1 cup frozen cauliflower rice, defrosted, or regular cooked rice
3/4 cup shredded cheddar cheese, divided
Salt and pepper

Directions

Cut the tops off the peppers. Reserve the top and remove the stem. Dice the tops and set aside.

Remove the seeds and membrane from the peppers. Wash and set on a paper towel, upside down, to drain.

Heat a skillet and add the oil. Brown the ground beef until you no longer see any pink color.

Push the beef to the side of the pan and add the onion, bell pepper tops and garlic. Saute until tender.

Add the Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper, stir, and remove the pan from the heat. Let cool.

Stir in defrosted cauliflower rice, salsa and ½ cup cheese. Fill the peppers to the top and place them in a baking dish just large enough to hold the peppers upright.

I used some foil to support them and keep them from falling out.

Bake in a 350 degree F oven for 30 -40 minutes or until the peppers are tender.

Remove the baking dish from the oven and top each pepper with some of the remaining cheese. Return to the oven for five minutes to melt the cheese topping.

Sautéed Cabbage In Brown Butter

Ingredients

One head of savoy cabbage
1/2 onion, sliced thin
3 tablespoons butter
1 small garlic clove, minced
Salt and pepper

Directions

Remove the large leaves from the cabbage for stuffing, Cut the rest of the cabbage head in half. Set aside one half for coleslaw or another recipe.

Thinly slice the remaining half of the cabbage.

Heat the butter in a medium skillet and cook until the butter turns a light brown, Add the onion and garlic and cook 3-4 minutes to tenderize the onions.

Add the sliced cabbage and cook until very soft and tender, about ten minutes. Season with salt and pepper. Serve with the stuffed peppers.

Oven BBQ Pork Roast and Vegetables

 

 

Ingredients

1 top loin pork roast, bone-in, about 3 pounds
8 oz mushrooms, thinly sliced
2 stalks celery, thinly sliced on a diagonal
8 oz carrots, thinly sliced
Half a sweet onion, cubed
1 ½ cups bottled or homemade BBQ sauce, see recipe below
Half a head of cauliflower cut into large florets

Directions

Heat the oven to 325 F.

Oil a roasting pan with foil and place the mushrooms, carrots, celery and onion on the bottom of the pan.

Place the roast on top of the vegetables and sprinkle with salt and pepper. Place the cauliflower florets on two sides of the roast.

Pour the BBQ sauce over the pork.

Roast the pork for 30 minutes per pound, or until it registers at least 140 degrees F on an instant read thermometer.

Baste the pork roast with the barbecue sauce several times during the roasting time.

Let the roast rest for 10 to 15 minutes before slicing.

Homemade BBQ Sauce

Ingredients

2 tablespoons butter
3/4 cup water
Two 6 oz cans tomato paste
1/2 cup cider vinegar
4 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon dried minced onion or powder
3/4 teaspoon dried leaf oregano
3/4 teaspoon ground paprika
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt or 1/2 teaspoon table salt
1/4 teaspoon dry mustard
1/8 teaspoon fresh ground black pepper

Directions

Combine all of the ingredients in a medium saucepan over medium-high heat.

Bring the mixture to a boil and then reduce the heat and let simmer on low, uncovered, for about an hour.

Make sure to stir frequently, about once every 10 to 15 minutes, while the BBQ sauce is cooking.

This will help better incorporate the flavors and ensure that the sauce is evenly cooked throughout.

Let the sauce cool before transferring to a storage container.

Oven Roasted Salmon and Broccoli

2 servings

Ingredients

1/4 lb broccoli florets (about 2 floret tops)
3 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
Two 6-ounce skinless salmon fillets
1 jalapeño, thinly sliced into rings, seeds removed if desired
1 small garlic clove, grated
1 tablespoon unseasoned rice vinegar
2 tablespoons chopped green onion (scallions)
1 mini red bell pepper, minced

Directions

Preheat the oven to 400°F. Mix broccoli florets with 1 tablespoon oil in a baking dish; season with salt and pepper.

Roast broccoli, tossing occasionally, until crisp-tender, 10 minutes.

Combine the jalapeño slices, vinegar, scallions, bell pepper, 1 tablespoon olive oil and a pinch of salt in small bowl.

Rub salmon with 1 tablespoon oil; season with salt and pepper. Push broccoli to the edges of the baking dish and place salmon in the center.

Evenly distribute the jalapeno mixture over the salmon and broccoli.

Roast until salmon is cooked throughout and the broccoli is tender, 15 minutes. Serve with Cucumber Salad

Cucumbers In Tzatziki Sauce

Ingredients

1 large or 2 medium cucumbers
Half of a large cucumber
3/4 cups plain Greek yogurt (not low-fat)
2 scallions (green onion), minced
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 tablespoon minced fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Peel and seed the half cucumber. Grate the half cucumber on a box grater onto a paper towel, roll up and squeeze the towel to remove some of the liquid.

Peel the large cucumber, cut in half lengthwise and cut into thin half-moon slices.

Place the yogurt in a medium bowl.Add grated cucumber to the yogurt along with the remaining ingredients, except the sliced cucumber and stir well.

Fold in the cucumber slices.

Cover and chill in the refrigerator before serving.


I am sharing with you some of my most favorite and popular party foods. They will quickly disappear. Try some of them for your next get-together.

Mixed Olives, Sliced Cheese and Breadsticks

Serve with your favorite cheese, cut into slices, and breadsticks.

Olives

1 cup mixed Italian olives
1 teaspoon red wine vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons finely chopped mixed fresh herbs, (flat-leaf parsley, basil, oregano)
1/2 teaspoon lemon zest

To prepare the olives:

Combine the ingredients in a bowl and let sit for 1 hour. Serve at room temperature. Store in a covered container in the refrigerator for up to 2 weeks.

Deviled Eggs and Smoked Salmon

Ingredients

6 large eggs
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup olive oil mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
6 oz smoked salmon slices
2 tablespoons chopped chives

Directions

Place the eggs in a saucepan just large enough to hold the six eggs. Cover with cold water and place the pot over high heat. Bring to a boil, turn off the heat and cover the saucepan.

Let the eggs rest in the hot water for 12 minutes. Drain the water from the pot and add some ice cubes and cold water to cover the cooked eggs.

Let them cool until you can handle the eggs without burning your fingers.

Gently tap the eggs in several places and remove the shells. Place the peeled eggs on paper towels to dry.

Cut the eggs in half lengthwise. Carefully remove the yolks and place in a mixing bowl. Mash the yolks with a fork. Add the onion, celery, mayonnaise, mustard and salt and pepper. Mix well.

With a spoon fill each egg where the yolk had been with some of the mixture.

Place the eggs on a platter and chill.

To serve:

Arrange the eggs and salmon on a serving platter. Sprinkle chives over both and serve.

Asian Meatballs

To make this ahead: cook the meatballs and prepare the sauce separately. Refrigerate separately until serving time. Then reheat the sauce, add the meatballs and cook until the meatballs are hot. Pour into a serving bowl.

For the Meatballs

1 lb organic ground pork
1 tablespoon grated ginger
1/4 cup finely chopped scallions
1 teaspoon garlic powder
1/4 cup almond flour
1 egg
Peanut oil

For the Sauce

1 teaspoon sesame oil
6 tablespoon unseasoned rice wine vinegar
1 tablespoon regular soy sauce
4 tablespoons sweet soy sauce
1 tablespoon Gochujang (red chili paste)
1/2 cup water
6 tablespoons brown sugar
1 teaspoon arrowroot powder or cornstarch
1/2 cup finely chopped scallions

To make the meatballs:

Combine all of the meatball ingredients in a medium mixing bowl and mix thoroughly.

Using a cookie scoop form into 21-22 one inch balls and saute in peanut oil over medium heat until cooked through and crispy. Drain on paper towels.

To make the sauce:

Combine the sesame oil, vinegar, soy sauces, chili paste, water, sugar and arrowroot in a small saucepan. Reserve the scallions.

Whisk until combined and bring to a boil.

Simmer for five minutes until thickened.

To serve:

Add the cooked meatballs and scallions to the thickened sauce and stir to coat. Heat for a few minutes. Pour into a shallow serving dish.

Tuna Dip

Serve with fresh celery and carrot sticks and thinly cut radish rounds.

Makes 8 servings.

8-ounces canned tuna
4 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
3/4 cup chopped red onion
3/4 cup chopped fresh flat-leaf parsley
1 garlic clove, chopped
1 tablespoon capers, washed and drained
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt

Directions

Combine the olive oil, lemon juice, onion, parsley, garlic, capers, salt, and pepper in a small bowl.

Place the tuna in a food processor and pulse to break it up.

Turn the speed to low-speed and add the olive oil mixture, a little at a time, until the ingredients are thoroughly combined and the mixture is smooth.

Pour into a small serving bowl and chill. Serve with fresh-cut vegetables and crackers on the side.

Mediterranean Bruschetta

Ingredients

1 tablespoon olive oil, plus extra for the bread
1 clove minced garlic
2 large tomatoes, seeded and finely chopped
1/2 cup finely diced red onion
1/2 cup crumbled feta cheese
1/4 cup chopped oil cured Italian olives
1/4 cup finely chopped parsley
1 tablespoon fresh lemon juice
2 teaspoons minced fresh thyme
1 baguette, cut diagonally into 1/4 inch-thick slices

Directions

Combine all the ingredients in a large bowl; except the bread slices. Refrigerate until ready to serve.

Lightly grill the bread slices and then brush them with olive oil. Spoon 1 heaping tablespoon of the tomato mixture onto each bread slice and arrange on a serving plate.

Brownies

Ingredients

3 tablespoons unsalted butter
2 tablespoons vegetable oil
4 ounces semisweet chocolate, coarsely chopped
3/4 cup packed dark brown sugar
1/4 cup white sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 large eggs
1 tablespoon cold leftover brewed coffee
1/4 cup cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon baking soda

Directions

Position rack in the lower third of the oven and heat oven to 325 degrees F.

Use an 8 by 8 silicone baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. Spray the prepared pan completely with cooking spray.

Put the butter, oil and chocolate in a microwave-safe bowl and heat at 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. (Alternatively put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with 1 inch of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally until melted and smooth.)

Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon. Add the eggs and coffee and beat vigorously by hand until fully incorporated and the batter is thick and glossy. Add the cocoa, flour and baking soda and stir just until it disappears.

Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using a silicone pan).

Cool the brownies in the pan on the counter. Lift brownies out of the pan by the foil, if needed. Peel off the foil and cut into 16-2-inch squares.

Store extra brownies in a tightly sealed container at room temperature for up to 3 days.


Fish tacos are a favorite meal in our house. Just about any type of fish works in this recipe. I added the bell pepper topping because I think it helps make a tastier dish along with the Chipotle sauce.

Crispy Fish and Mini Bell Pepper Tacos

4 servings

Ingredients

1 pound fish fillets
1/2 cup heavy cream
1 large egg
1 teaspoon taco seasoning
1 cup all-purpose flour, low-carb flour or gluten-free flour
4 tablespoons vegetable oil, divided
1 cup sliced miniature sweet bell peppers
Tortillas (regular, low-carb or gluten-free), crispy or soft, see below
Chipotle Sour Cream, see recipe below and shredded lettuce or shredded cabbage

Directions

Pat the fish dry with paper towels. Cut the fish into two-inch pieces.

In a shallow dish, whisk together the cream, egg and taco seasoning. Place the flour in another shallow dish.

Dip the fish in the cream mixture and then into the flour. Repeat to coat the fish again in cream and flour. Place the breaded fish on wax paper or parchment.

Heat 3 tablespoons of the oil in a large heavy skillet over medium-high heat.

Add fish to the hot oil (working in batches, if necessary).

Cook for 3 to 5 minutes on each side or until golden. Drain on paper towels.

Drain the oil from skillet; wipe clean with a paper towel.

Add the remaining tablespoon of oil and the peppers to the skillet. Season with salt and pepper. Cook 2 minutes or until crisp tender.

Serve the fish with peppers, shredded lettuce and Chipotle Sour Cream in tortillas.

For crispy tacos:

Preheat the oven to 425 degrees F and drape the tortillas over the bars of the oven grill racks until they are crispy, about 5 minutes.

For soft tacos:

Heat the tortillas in the microwave for 30 seconds.

Chipotle Sour Cream

Ingredients

1/2 cup sour cream
1 teaspoon lemon juice
1 canned chipotle pepper in adobo sauce, minced
2 tablespoons adobo sauce from the can
Pinch of kosher salt

Directions

Stir together the sour cream, lemon juice, chipotle pepper and adobo sauce and mix well. Season to taste with salt; refrigerate until ready to serve.

Tomato, Cucumber and Avocado Salad

Ingredients

2 avocados
2 tomatoes, cored and diced
1 cucumber, peeled, seeded and diced
1/2 cup finely diced red onion
1 jalapeno pepper, seeded and minced
1/4 cup loosely packed chopped cilantro
1 tablespoon lemon juice
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Directions

Cut each avocado in half lengthwise and remove the pit. Carefully scoop the flesh from the shell and dice it.

Toss the diced avocado with the tomato, cucumber, onion, jalapeno, cilantro, oil and lemon juice. Stir to mix and season to taste with salt and pepper.


This is one of our favorite pasta dishes. Yes, I use canned clams in broth instead of whole clams. I think this version, that I have fiddled with over the years, is now just the way we like it. Lots and lots of flavor. Be sure to cook the spaghetti al dente. A great bread and salad round out a delicious meal.

Spaghetti With White Clam Sauce

4 servings

Ingredients

2 cans of minced clams with liquid (do not drain)
1/4 cup olive oil
1 large shallot, minced
4 large cloves of thinly sliced garlic
1/2 teaspoon of red pepper flakes
1/2 teaspoon dried Italian seasoning
1/4 cup dry white wine
4 tablespoons of chopped parsley
Freshly ground black pepper and Kosher salt to taste
10 oz spaghetti

Directions

Cook the spaghetti according to package directions. Drain; keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add shallots, garlic, red pepper flakes and Italian seasoning.

Turn the heat to low and let the ingredients cook slowly for a few minutes to infuse the oil. Add the wine and cook for 2-3 minutes.

Add the clams with their liquid,stir and simmer for 4 minutes. Add salt and black pepper to taste.

Add the cooked pasta and parsley to the saute pan and mix thoroughly. Cook until the pasta is hot. Serve immediately in pasta bowls.

Greek Salad

4 servings

Dressing Ingredients:

1/4 cup virgin olive oil
1/2 tablespoon dried oregano or Greek seasoning
2 tablespoons lemon juice
1 clove garlic, grated
Salt and pepper to taste

Salad Ingredients:

4 cups Romaine lettuce, broken into bite sized pieces
1 cup cucumbers, cut into bite sized pieces
1 cup cherry or grape tomatoes, cut into bite sized pieces
1/4 cup sliced deli pepper rings
¼ cup thinly sliced red onion
1/4 cup Kalamata olives
1/2 cup crumbled Feta cheese

Directions

For the dressing

In a small bowl, combine the dressing ingredients and set aside.

For the salad

Place the onions, cucumber, tomatoes, peppers and olives over the lettuce in a salad bowl.

Crumble the feta cheese over all.

Spoon the dressing over the salad and serve in individual bowls.

Herb and Sea Salt Focaccia

Ingredients

Dough

1 cup sourdough starter
1/2 cup warm water
2 ¼ teaspoons instant yeast
2 1/4 cups of all-purpose, unbleached flour
2 tablespoons olive oil
11/4 teaspoons kosher salt
1 tablespoon honey

Topping

4 tablespoons olive oil, divided
1 tablespoon dried Italian seasoning
1 large garlic clove minced
2 tablespoons large crystal cut sea salt
1 tablespoon coarse ground black pepper

Directions

Combine all of the dough ingredients in an electric mixer and mix with the paddle attachment for 2-3 minutes, until the dough comes together in a ball around the paddle.

Knead with the dough the hook attachment for 5 minutes. Form the dough into a ball and coat the exterior with a bit of olive oil and place in a large bowl, covering the bowl with a kitchen towel. The dough should rest for an hour or until it doubles in size.

Use a non-stick vegetable oil spray to lightly grease a large baking dish 10″ x 15″. Drizzle 2 tablespoons olive oil on top of the spray. The olive oil is used for flavor in focaccia.

Gently pull and shape the dough to fit into the bottom of the pan. Don’t pat all the way to the edges of the pan; leave a little room around the perimeter for the dough to expand.

Cover the pan and allow the dough to rise for 30 minutes.

Using your fingers poke dimples into the dough, pressing down firmly; your fingers should reach the bottom of the pan without actually breaking through the dough.

Re-cover the dough, and let it rise until it’s noticeably puffy, about 1 hour. Toward the end of the rising time, preheat the oven to 425°F.

Drizzle the top of the dough with 2 tablespoons olive oil. Sprinkle with herbs, garlic, black pepper and coarse sea salt.

Place the pan of focaccia onto a middle oven rack and spritz lightly with water. Turn the oven temperature down to 400 degrees F.

Bake the focaccia until it’s light golden brown, about 20 minutes.

Remove the focaccia from the oven and immediately turn it out of the pan onto a rack.

Leftovers can be reheated in a toaster or in a 350°F oven, just until warmed through.


In the mood for an Asian flavored dish? This shrimp stir-fry recipe is easy to do if you assemble all the ingredients ahead of time. You can even mix the sauce ingredients early in the day and refrigerate until cooking time. You can also do the same with the shrimp preparation. I usually prepare the vegetables early and let them sit in my colander. Dinner is on the table in no time at all.

4 servings

Ingredients

Shrimp

1 pound large shrimp (16 to 20 shrimp per pound), peeled and deveined
1 egg white
1/4 cup cornstarch
Pinch of salt
1 tablespoon water
1 tablespoon peanut oil

Garlic-Ginger Sauce

1/2 cup chicken broth
2 tablespoons rice vinegar
1/4 cup ketchup
3 tablespoons regular soy sauce
2 tablespoons dry sherry or Shaoxing wine
1 tablespoon Asian fish sauce
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
2 tablespoons Asian chili-garlic sauce
2 tablespoons brown sugar
2 teaspoons toasted sesame oil
1 ½ tablespoons cornstarch

Stir-fry Vegetables

1 tablespoon peanut oil
8 oz package of fresh bean sprouts
8 oz snow peas, ends trimmed and strings removed
1 cup shredded carrots
8 mini bell peppers (a mix of orange, red and yellow), seeded and quartered lengthwise
2 large scallions, sliced on the diagonal

Directions

For the sauce:

In a mixing bowl or large measuring cup whisk together all the ingredients for the garlic-ginger sauce and set aside.

For the shrimp:

Whisk together the egg white, cornstarch, salt and 1 tablespoon of water. Mix well and add the shrimp.Thoroughly coat in the batter.

In a large wok or skillet, heat 1 tablespoon of peanut oil and add the shrimp. Cook the shrimp until they turn pick on both sides – 2 to 3 minutes.

Remove to a plate and set aside.

For the stir-fry:

Heat 1 tablespoon of peanut oil and add all the vegetables except the scallions. Stir the vegetables until tender about 3-4 minutes.

Add the garlic-ginger sauce and bring to a boil, stirring until thickened. Add the shrimp. Toss and stir until well coated.

Stir in the sliced scallions and serve with rice or my recipe for Asian Flavored Cauliflower Rice.


This dinner makes use of the Swiss chard and the Acorn squash that are now in season. The lemons are from my Meyer Lemon tree.

Sautéed Swiss Chard

3-4 servings

Ingredients

1 large bunch Swiss Chard
3 garlic cloves, minced
1/2 shallot, chopped
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Directions

Cut out the central rib and stem from each leaf. Cut the leaves into smaller pieces.

Rinse the leaves in a sink of cool water, lifting them into a colander to drain a bit (leaving some water on the leaves).

Place the damp leaves in a deep skillet. Cover the pan and cook the leaves for 3 minutes. Drain in a colander and set aside.

Heat the oil in the same skillet and add the garlic and shallot. Cook for two minutes. Add the chard leaves and salt and pepper, stir and reduce the heat to low.

Cook the greens until tender, about 10 minutes.

Pistachio Salmon With Meyer Lemon Sauce

Serves 2

Ingredients

2 coho salmon fillets (6 ounces each)
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
2 tablespoons mayonnaise
1/4 cup finely chopped pistachios

Sauce

1/2 shallot, chopped
1/2 tablespoon olive oil
1/2 cup heavy whipping cream
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/8 teaspoon sea salt
1/8 teaspoon cayenne pepper

Directions

Preheat the oven to 375°F

Place the salmon in a small oiled baking pan; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with pistachios.

Bake for 15-20 minutes or until the fish is cooked through its center.

In a small saucepan, cook and stir the shallot in oil over medium-high heat until tender. Add the cream, lemon peel, lemon juice, salt and cayenne and bring to a boil.

Reduce the heat; simmer, uncovered, for 5-7 minutes or until thickened, stirring occasionally.

Serve the salmon over the Swiss chard and spoon the lemon sauce over all. Serve immediately.

Parmesan-Roasted Acorn Squash

Serves 2

Ingredients

1 acorn squash, ends removed, seeded and cut into 4 one-inch thick slices
2 tablespoons olive oil
1 teaspoon dried thyme
Kosher salt and black pepper
Grated Parmesan cheese

Directions

Heat the oven to 375° F.

In a baking dish, toss the squash slices with the oil, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle with the Parmesan.

Roast the squash until golden brown and tender, about 45 minutes.



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