NYT Cooking-Melissa Clark

​Serves 4
 
4 fish fillets or steaks of any kind of fish, skin on or off to taste
Extra-virgin olive oil
Fine sea salt
Black pepper
Lemon wedges, for serving
Optional: fresh herb-parsley, mint, dill
 
 

1. Heat your oven to 400 degrees. Measure fish fillets at the thickest part. You will roast your fish for 10 minutes per inch of thickness. Drizzle fish with olive oil, sprinkle with salt and pepper and place on a rimmed baking sheet, skin side down if you've left the skin on.
   
   
2. Roast fish for 10 minutes per inch of thickness, until the fish is opaque and tender when pierced with a fork but before it starts to flake. Drizzle with more olive oil. If using additional fresh herbs, sprinkle some on each fillet and serve with lemon wedge.

​Serves 2-4

2 Tbs olive oil
Kosher salt and black pepper
1 pint cherry tomatoes, halved
1 large red onion cut into ¼ inch thick wedges
4 garlic cloves, smashed
1 lemon cut into ¼ inch thick rounds
1-2 lbs sword fish-1 inch thick steaks
½ teaspoon salt
¼ teaspoon pepper
2 ounces feta cheese, crumbled (about ½ cup)
2 Tbs fresh herbs-dill, basil, parsley, rosemary, or mint

1. Heat the oven to 425 degrees. 
2. Brush a sheet pan with 1 tablespoon of olive oil. Place the tomatoes, onion, garlic, lemon, herbs and swordfish all in a single layer onto the pan. Season with ½ teaspoon salt and ¼ teaspoon pepper. Roast in the oven for 15 minutes.
3. Remove the pan from the oven. Drizzle with extra virgin olive oil and sprinkle with crumbled feta and additional fresh chopped herbs. Serve right from the pan!

Variations: Adjust your protein cooking time as needed. Thin pork chops-boneless or bone-in, sirloin tips, salmon fillets, chicken breads, boneless chicken thighs. Fennel bulb, red peppers, green beans, broccoli, or cauliflower florets. 

Serves 4
4 lobster tails (uncooked), about 7 ounce each or 4 whole lobsters (uncooked), about 1 ¼ pound each
              Note: Hard-shelled lobsters have more meat per pound, soft-shelled lobster meat is sweeter.
2 teaspoons kosher salt
1 stick butter, melted for serving

1. To steam the lobsters, fill a large stock pot with 2 inches of water. Add 2 teaspoons of kosher salt. Cover and bring the water to a boil.
2. Put the lobsters into the pot and cover. Steam for 20 minutes. 
3. When the lobster has steamed for 20 minutes, remove them immediately from the pot and let cool until you can handle them. Break open the tails and remove the meat in one piece. Remove the rest of the lobster meat and add the meat to your meal or reserve for another use. 

Variations:

• Lobster roll with butter: Here is a classic New England lobster roll recipe. Note that the lobster meat should be cooked before sautéing in the butter.
• Serve the lobster meat on top of salad greens, cooked rice, cooked pasta, or steamed spinach. Drizzle with melted butter and fresh lemon wedges.

Makes 4 appetizer servings
 
2 pounds mussels
½ cup onion, finely chopped
4 cloves of garlic, chopped
1/4 tsp red pepper flakes
1-cup dry white wine, Muscat or chardonnay 
1 Tbs Dijon mustard
 1/2-cup heavy whipping cream
2 Tbs fresh dill, chopped
salt and pepper to taste
Artisan bread, sliced and toasted
 

1. Scrub and debeard mussels; throw out any that are not closed.  
2. In a large sauté pan, add the onions, garlic, pepper, wine, and mussels.  Cover and bring to a boil over medium-high heat.  
3. Reduce heat to medium and steam, covered, for 3 to 5 minutes (until mussels open). Transfer mussels to a large bowl with a slotted spoon. Discard any unopened mussels. Cover to keep warm. 
4. Bring the broth to a simmer.  Add the Dijon mustard and cream to the broth and simmer for 3 minutes. 
5. Finish by adding the dill and salt and pepper to taste. 
6. Divide mussels between four heated bowls, ladle on the broth. Serve immediately with toasted bread.

Serving suggestions  

• Add ¼ tsp of saffron to the broth with the cream and mustard.
• Add 1 cup of fresh cherry tomatoes, cut in half, to the broth and simmer.
• Serve over pasta

Serves 8-10 for appetizers
​
1 pound fresh tuna 
1 teaspoon grated fresh ginger 
2 tsp soy sauce
2 tsp sesame oil
1/4 cup finely chopped cilantro 
1 teaspoon minced jalapeño 
½ to 1 teaspoon wasabi (1 ½ tsp horseradish can be substituted if you do not have wasabi) 
1 teaspoon sesame seeds 
1 tablespoon finely chopped scallion 
1 1/2 tablespoons lemon juice, plus half a lemon 
Sea salt and freshly ground pepper 

1. With a very sharp knife, cut the tuna into 1/8-inch dice. 
2. In a large bowl, combine the tuna with the ginger, soy sauce, sesame oil, 3 tablespoons of the cilantro and the jalapeño, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season with salt and pepper.  Serve immediately. If making ahead, do not add seasoning to tuna until just before serving. 
   
   
   Wonton Crisps 

15 square wonton wrappers, thawed if frozen
2 tablespoons sesame seeds, toasted
1 teaspoon kosher salt
preparation

1. Preheat oven to 375°F.
2. Stack wonton wrappers and in half diagonally. Arrange in 1 layer on a large baking sheet and brush tops with sesame oil. Sprinkle evenly with sesame seeds and kosher salt and bake in middle of oven until golden brown, 5 to 6 minutes. Transfer crisps to a rack to cool.

Recipe By Serious Eats
https://www.seriouseats.com/spaghetti-pasta-alle-vongole-clams-recipe
 
Kosher salt
3 pounds fresh small clams, such as littlenecks, Manilas, or cockles (about 3 dozen littlenecks or 4 dozen Manilas or cockles)
3 tablespoons extra-virgin olive oil, plus more as needed
3 medium cloves garlic, very thinly sliced
Pinch red pepper flakes
1/2 cup dry white wine
1 pound dried spaghetti
1 tablespoon unsalted butter (optional)
Small handful minced fresh parsley leaves
​

1. Fill a large bowl with cold water and stir in enough salt to make it salty like the sea. Add clams and let stand 30 minutes. Lift clams from water and discard purging water; if there is sand in the bottom of the bowl, rinse it out and repeat this process until clams no longer release sand into the water (usually 2 to 3 purging cycles). Discard any clams that are gaping open and refuse to close when prodded.
2. In a large skillet, combine oil with garlic and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
3. Add white wine and clams, cover, and increase heat to high. Cook, checking every 30 seconds or so and transferring clams as they open to a large heatproof bowl, until all clams have opened, about 5 minutes. Remove skillet from heat.
4. Allow clams to cool slightly, then pull meat from shells; save a few shell-on clams per serving for garnish. If clam meat is large (for example, from larger littleneck clams), you can roughly chop it.
5. In a pot or large skillet of lightly salted water, cook pasta until just shy of al dente (about 1 minute less than cooking time on package). Transfer pasta to skillet with white-wine sauce, add a few tablespoons of pasta cooking water, and cook over high heat, stirring and tossing rapidly, until sauce has reduced and is beginning to form a creamy, emulsified coating on the noodles. Add butter, if using, and both clam meat and shell-on clams. Cook, stirring, until butter is melted and clams are heated through, about 1 minute; add more pasta water, 1 tablespoon at a time, if sauce over-reduces and becomes dry or greasy. Season with salt if necessary. Remove from heat.
6. Stir in parsley and a drizzle of fresh olive oil. Transfer to bowls and serve right away.

Serves 6
   
½ cup unbleached all-purpose flour
6 sole fillets of tilapia, sole, or halibut each 5 to 6 ounces and 3/8 inch thick, patted dry with paper towels
Salt and ground black pepper
3 Tbs olive oil
3 Tbs unsalted butter 
4 Tbs unsalted butter , cut into pieces
¼ cup chopped fresh parsley leaves
2 Tbs capers 
4 Tbs lemon juice (1-2 Lemons) 
2 lemons , cut in wedges for serving

1. Preheat the oven to 200˚.  You will need to work in batches.  Season the fish fillet with salt and pepper.
2. Dredge the 2 pieces of fish in flour and shake off any excess. You will dredge fish just before cooking to keep it from getting gummy.
3. Heat a large sauté pan over medium-high heat with 1 Tbs olive oil and cook until the oil is shimmering. 
4. Add 1 Tbs butter and swirl until the foaming subsides.
5. Gently place the floured fillet into the hot pan. Cook for 2 to 3 minutes or until there's a nice golden-brown color, then carefully flip it over. Cook for another couple of minutes or until this side is golden-brown, too. I cooked my tilapia fillets for 3 minutes on each side.
6. Remove fish from pan and place it on a baking pan and place into the warmed oven.  Wipe out the pan, and continue to cook the remaining fish in the same way.
7. When all the fish are cooked, add the remaining 4 Tbs of butter to the pan and swirl it around. Cook until it turns slightly brown.
8. Add the parsley, capers, and lemon juice to the hot browned butter. Cook for just a few seconds, letting it bubble.  Remove the pan from the heat.
9. Place the cooked fillets onto plates, then pour the browned butter onto the fish and serve right away. Garnish with lemon wedges.

 
Tips
Use fillet of white fish like tilapia, sole, haddock or other lean, firm fish
Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 ounces because they will cook too quickly.
​A nonstick skillet ensures that the fillets will release from the pan, but for the sauce a traditional skillet is preferable because its light-colored surface will allow you to monitor the color of the butter as it browns.” Cook’s Illustrated

​Servings 4
1 ½ cups panko breadcrumbs-for low-carb option replace breadcrumbs with pork rind crumbs
Salt and ground black pepper 
2 tablespoons fresh parsley, minced 
¼ cup plus 5 tablespoons flour 
2 large eggs 
3 tablespoons mayonnaise 
½ teaspoon paprika 
¼ teaspoon cayenne pepper (optional)
1 ¼ pounds tilapia, or skinless cod fillet , or haddock fillet, or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces 
Lemon wedges
Tartar Sauce - recipe below 

1. Preheat oven to 450˚
2. Transfer crumbs to pie plate; toss with parsley. 
3. Place 1/4 cup flour in second pie plate. In third pie plate, whisk eggs, mayonnaise, paprika, cayenne pepper (if using), and 1/4 teaspoon black pepper until combined; whisk in remaining 5 tablespoons flour until smooth.
4. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Dry fish thoroughly with paper towels and season with salt and pepper. Dredge 1 fillet in flour; shake off excess. Using hands, coat with egg mixture. Coat all sides of fillet with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to fish. Transfer breaded fish to wire rack. Repeat with remaining 3 fillets.
5. Bake fish until firm, with a little “give”, about 18 to 25 minutes depending how thick the fillets are. Using a spatula, transfer fillets to individual plates and serve immediately with lemon wedges and tartar sauce.

TARTAR SAUCE
 
1 cup mayonnaise
2 tablespoons finely chopped sweet pickles, plus 2 teaspoons juice
1 tablespoon drained capers, minced
2 teaspoons lemon juice
1 teaspoon minced shallot or red onion
1/2 teaspoon Worcestershire sauce
Salt and pepper
 
Whisk mayonnaise, pickles, pickle juice, capers, lemon juice, shallot, and Worcestershire in bowl. Season with salt and pepper. Refrigerate until ready to use.

Recipe by Penelope Casas-TAPAS The Little Dishes of Spain

serves 4
½ -3/4 pound shrimp, shelled and deveined (U-15 count)
Coarse salt
8 tablespoons olive oil
3 large cloves garlic, peeled and coarsely chopped
1 dried red chili pepper cut into 2 pieces or 1/8 tsp crushed red pepper
½ teaspoon smoked paprika
1 tablespoon parsley, chopped
1 loaf of artisan bread

1. Dry the shrimp well and sprinkle salt on both sides. Let sit at room temperature of 10 minutes.
2. Heat the oil in a shallow 8-inch pan. Add the garlic and chili pepper, and when the garlic starts to turn golden add the shrimp. Cook over medium-high heat, stirring for about 3-5 minutes, or until the shrimp are just done.
3. Sprinkle with paprika, parsley, and salt. Serve immediately from the pan with some very good artisan bread.

Serves 4

4 lobster tails (uncooked), about 7 ounce each or 4 whole lobsters (uncooked), about 1 ¼ pound each
              Note: Hard-shelled lobsters have more meat per pound, soft-shelled lobster meat is sweeter.
½ cup dry rose wine (or dry white wine)
2 Tablespoons white wine vinegar
2 small shallots, finely minced
2 tablespoons heavy cream
4 oz butter, very cold
salt and ground pepper to taste
4 basil leaves, sliced thinly (tarragon, thyme, and lovage are equally delicious)
2 sprigs parsley, chopped

1. To steam the lobsters, fill a large stock pot with 2 inches of water. Add 2 teaspoons of kosher salt. Cover and bring the water to a boil.
2. Put the lobster tails or whole lobsters into the pot and cover. Steam the tails for 10 minutes and the whole lobsters for 20 minutes. Prepare the sauce while the lobster is steaming.
3. To prepare the sauce, place the wine, vinegar, shallots, and the cream into a small saucepan. Bring the ingredients to a boil and cook until reduced to 1/4 cup, about 3-5 minutes.


4. Remove the saucepan from the heat.  Whisk in the very cold butter one tablespoon at a time until the sauce is thick and creamy. Taste and season with salt and pepper as needed. Add in the chopped basil and parsley. Set the sauce aside and leave at room temperature until the lobsters are ready. Cover if necessary, to keep warm.
5. When the lobster has steamed, remove them immediately from the pot and let cool until you can handle them. Break open the tails and remove the meat in one piece. Remove the rest of the lobster meat and add the meat to your meal or reserve for another use. Slice the tail meat into slices.
6. Serve the lobster meat on top of salad greens, cooked rice, cooked pasta, steamed corn, or steamed spinach. Stir up the butter sauce and drizzle over the lobster. Serve with lemon wedges. If you need to reheat the butter sauce, just barely warm it so it does not separate.

To warm butter sauce after it has solidified:
Do not warm in a microwave. There is very little control over the heat and you can break the sauce easily.
Place the solid butter sauce in a small sauce pan. Place over hot water and stir until it just begins to melt, stirring the whole time it is slowly warming. This might only take 20-30 seconds or less. Do not melt the butter. You are only warming it enough so you can pour it over your meal.

Serves 4 

½ pound angel hair pasta 
12 ounce Andouille-style sausage (or other spicy, cured sausage), sliced 1/4 inch thick
2 tablespoons olive oil
1 small onion, slice thin
3 garlic cloves, sliced thinly
1 28-ounce can diced tomatoes 
1 6-ounce can tomato paste 
½ tsp red pepper flakes
1 pound 26-30 sized raw shrimp, shelled and deveined 
½ cup fresh flat-leafed parsley, chopped
Kosher salt ground pepper to taste
Parmegiano Reggiano, freshly grated

1. To cook the pasta, bring a large sauté pan filled halfway with water to a boil with 1 teaspoon of kosher salt. Add the pasta to the boiling water, stirring occasionally, and cook until the pasta is al dente, about 6-8 minutes. You will see that the pasta will absorb most of the water and the water will become cloudy with the starch from the pasta. Plan to use some of the leftover water to add to your sauce if you like.
2. While the pasta is cooking, heat a large sauté pan with the oil over medium-high heat.  When the oil is hot, add the sausage, onion, and garlic slices.  Cook stirring occasionally until the sausage is lightly browned and the onions have softened, about 5 minutes.
3. Stir in the diced tomatoes, tomato paste, and red-pepper flakes. Reduce the heat, cover and simmer for 5 minutes. 
4. Add the shrimp and continue to cook, covered, just until the shrimp are opaque, about 4 minutes. Add the cooked pasta to the sauce with ½ to 1 cup of the reserved pasta water if a thinner sauce is desired. Cook for 1 minute to allow the pasta to absorb the flavorful sauce. Turn off the heat and add the parsley. Season with salt and pepper to taste. Serve hot with parmesan cheese on the side.

 
Variations:

• For a low carb version, serve with cooked spaghetti squash or zucchini noodles instead of pasta
• Cook sliced mushrooms with the sausage and onions.
• Add black olives (kalamata or oil cured) and/or capers with the diced tomatoes
• Add canned artichoke hearts with the diced tomatoes

Serves 2
3 tablespoons oyster sauce
1 tablespoons soy sauce
1 ½ teaspoons sesame oil
2 garlic cloves, peeled and minced
1 tablespoon chopped fresh ginger
​2 tablespoons chopped scallions
2 tablespoons chopped cilantro
1 pound scrod filet-I prefer the thick end of the fillet (see alternatives below) 
½ pound asparagus
4 baby bok choy
1 tablespoon neutral oil, like avocado oil
½ teaspoon salt or a few generous pinches
¼ teaspoon freshly ground pepper or 3 good grindings. 
White rice, for serving

1. Heat oven to 425 degrees. In a baking dish, whisk together the oyster sauce, soy sauce, sesame oil, garlic, ginger, scallions and cilantro.
2. Add the scrod filet to the dish, and coat with the sauce. Marinate while the oven heats.
3. Cut the bok choy in half from top to bottom. Snap or cut the tough ends from the asparagus (about 3 inches) and discard. Leave the tender part of the asparagus whole or cut in half. Place the bok choy and asparagus onto your sheet pan. Drizzle the oil over the vegetables and sprinkle with salt and pepper. Toss to coat evenly. 
4. Move the vegetables to the sides of the pan and place the marinated scrod into the center of the pan. Spread the remaining marinade over the fish and place the pan into oven.
5. Roast for 15-20 minutes or until the fish is firm with a little “give” when pressed with your finger. Serve hot with rice.

Alternatives:

• 1 (14-ounce) package extra-firm tofu, drained and sliced crosswise into 8 (1/2-inch-thick) slabs
• Swordfish or salmon 
• Chicken breast, thighs, or pork chops-increase the cooking time to 25-30 minutes depending on the thickness of the meat. Add vegetables to the pan 10 minutes into the cooking time.
• Add 1 large sliced red pepper
• Add 1/2 of a red onion, sliced
• Substitute green beans for the asparagus

Serves 2 (adjust ingredients if you are serving more)
​
Sheet pan size should be adjusted to allow ingredients to be placed on in a single layer with space between if recipe requires.
example: 15”X10" when cooking for 2 or 17”X12” when cooking for 4
1 Tbs olive oil
Kosher salt and black pepper
½  pint cherry tomatoes
½ small red onion cut into ¼ inch wedges (or 2 shallots, cut into wedges)
2 garlic cloves, sliced
½ lemon cut into ¼ inch slices
8 ounces thin asparagus, cut into pieces
1lb scrod (cod, swordfish, or other fish cut ½-inch thick)
6 U16 shrimp, peeled and deveined
6 little neck clams, rinsed (or sea scallops, muscle removed)
½ teaspoon salt
¼ teaspoon pepper
1 Tablespoon capers
1 Tablespoon extra-virgin olive oil
1 teaspoon sherry vinegar (red wine, white wine, or apple cider vinegar)
2 Tbs fresh herb-dill, parsley, or mint

1. Preheat the broiler and place oven rack 5 inches below the heat source.
2. Place the tomatoes, onion, garlic, lemon, asparagus, and shrimp onto a sheet pan and toss gently to coat everything with the oil. Put everything into a single layer and make a space in the center of the pan for the fish. 
3. Place the fish on the pan and drizzle with a little extra virgin olive oil and sprinkle everything with the salt and pepper.
4. Scatter the clams onto the pan.
5. Place the pan under the broiler and cook for 10 minutes or until the fish is just firm when pressed with your finger.
6. In a small bowl, whisk together the capers, extra-virgin olive oil, sherry vinegar, and herb to create a vinaigrette.
   
7. Remove the pan from the oven and drizzle with the vinaigrette. Serve right from the pan!

​Adapted from a recipe by: Jacques Pepin

This soup is wonderfully flavorful and colorful. I prefer less fatty/oily fish like scrod, cod, halibut, snapper, bass, sole, and sword fish. You can also use sea scallops and shrimp or a combination of several. The rouille is a creamy mayonnaise-like sauce that is flavorful and adds a wonderful finish to the soup. Don't leave it out! I often use the rouille in other broth bases soups to add flavor. You can also use it in place of mayonnaise if you find you have leftovers. Tips for a quick fish stock below. Chicken stock if fine as well.

Serves 6-8 
Soup
3 Tbs olive oil
1 cup onions, diced 
1 cup celery, diced 
6 cups fish stock, or chicken stock
1 fennel bulb, diced 
1 Tbs fennel fronds, chopped
1 tsp fresh tarragon, chopped 
1 tsp fresh rosemary, chopped 
1 teaspoon turmeric
½ teaspoon thyme
1 cup fresh cherry tomatoes, cut in half 
2 pounds of fresh scrod or cod, cut into 2-inch chunks (other options-halibut, snapper, bass, sole, and sword fish, scallops, shrimp)
½ cup fresh flat leafed parsley, chopped 
Kosher salt
Pepper 
Rouille-recipe below
Croutons-recipe below

1. Place the olive oil, onions, and celery into a heavy-bottomed 8-quart soup pot over medium low heat. Cook the vegetables until they are soft, about 5-8 minutes.  
2. Add the stock, fennel bulb, fennel fronds, tarragon, rosemary, thyme, and turmeric. Bring the soup to a boil then immediately reduce heat to simmer and cook for 30 minutes, partially covered.
3. Remove about half of the solids and puree in a blender or food processor. Return the pureed vegetables to the soup pot.  
4. Add the cut tomatoes and pieces of fish to the soup pot. Simmer and cook for 10 minutes or until the fish is opaque. 
5. Add parsley and season with salt and pepper. Add Rouille to taste to the entire soup or serve at the table to allow each person add it to taste. Serve soup topped with croutons.

 
Rouille-a light mayonnaise 
4 to 5 cloves garlic, peeled 
1/4-cup fish soup
1 whole egg
1/8 teaspoon cayenne pepper 
1/2 cup olive oil 

1. Process the first four ingredients in a food processor.
2. Add the oil slowly to make a light mayonnaise. 
3. Add Rouille to taste to the entire pot of soup or serve at the table to allow each person to stir into their soup to taste.
   Refrigerate up to 5 days. It will thicken in refrigerator.

 
Croutons
¼ cup olive oil
2 cups 1-inch bread cubes-baguette or ciabatta
½ tsp kosher salt

1. Heat the oven to 375 degrees. 
2. Pour the olive oil onto a rimmed baking pan. Toss the bread cubes with the oil and the salt. 
3. Cook in the oven for 8-10 minutes or until browned and crisp. Serve with soup.

Quick Fish Stock
adapted from Serious Eats
2 pounds bones and heads of lean, white-fleshed fish, such as snapper or bass, gills removed
2 tablespoons kosher salt
2 tablespoons olive oil

1. Place fish bones and heads in a large bowl and cover with cold water. Stir in kosher salt until dissolved. Let stand 1 hour. Drain, then rinse fish under cold running water, washing away any large areas of blood (such as near spine).
2. In a large saucepan, heat oil over medium-high heat until shimmering. Add the fish heads and bones and cook, stirring, until it begins to steam. Add 4 cups water (liquid should just barely cover heads and bones; if not, add just enough more to barely cover). 
3. Bring liquid to a gentle simmer, then lower heat so that it stays just below a simmer, with only the occasional bubble. Cook for 20 minutes. Using a spoon, skim off any scum that accumulates on the surface.
4. Strain fish stock through a fine-mesh strainer. Use right away or chill. Fish stock can be kept refrigerated, covered, for up to 5 days or frozen for up to 3 months.

Serves 2-4
2 Tbs olive oil
Kosher salt and black pepper
1-2 cups cherry tomatoes
1 small red onion cut into ¼ inch thick wedges
2 garlic cloves, chopped
½ teaspoon salt
¼ teaspoon pepper 
1 lemon cut into ¼ inch thick rounds
1-2 lbs salmon
1-2 tablespoons Dijon mustard 
2-4 tablespoons fresh dill, chopped or 1 tablespoon dried
½ lb green beans, stems removed
2 ounces feta cheese, crumbled (about ½ cup)

1. Heat the oven to 425 degrees. 
2. Brush a sheet pan with 1 tablespoon of olive oil. Place the tomatoes, onion, green beans, garlic, and salt and pepper in a large bowl and toss gently to season everything evenly. 
3. Place the salmon, onto the center of the sheet pan. Spread the salmon with the Dijon mustard using the back of a spoon. Sprinkle with the dill. 
4. Place the seasoned vegetables around the salmon in a single layer. Place the sheet pan in the in the oven and cook for 15 minutes. Add the green beans to the pan and continue cooking for and additional 5 minutes or until the salmon is cooked through. The thickest part of the salmon should be firm with a little “give” when pressed with your finger.
5. Remove the pan from the oven. Sprinkle on the crumbled feta and serve right from the pan!

Variations: Adjust your protein cooking time as needed. Thin pork chops-boneless or bone-in, sirloin tips, swordfish fillets, chicken breast, boneless chicken thighs. Fennel bulb, red peppers, asparagus, broccoli, or cauliflower florets. 

​Serves 2
2 Tbs olive oil
Kosher salt and black pepper
1 pint cherry tomatoes, whole
1 small red onion cut into ¼ inch thick wedges
1 pound asparagus spears, trimmed and cut into 3-inch sections 
4 garlic cloves, smashed
1 lemon cut into ¼ inch thick rounds
1 1/2 lbs sword fish-1 inch thick steaks
½ teaspoon salt
¼ teaspoon pepper
2 ounces feta cheese, crumbled (about ½ cup)
2 Tbs fresh herbs-dill, basil, parsley, or mint)

1. Heat the oven to 425 degrees. 
2. Place the tomatoes, onion, asparagus, garlic, and lemon, on the sheet pan. Toss with 2 tablespoons of olive oil and a few pinches of salt and pepper. Spread out the vegetables in a single layer onto the pan. Place the sword fish in the middle. Drizzle the fish with a little olive oil and sprinkle with salt and pepper. Place the pan in the oven closest to the heat source and cook for 15 minutes.
3. Remove the pan from the oven. Drizzle with a little extra virgin olive oil and sprinkle with crumbled feta and fresh chopped herbs. Serve right from the pan!

Variations: Adjust your protein cooking time as needed. Thin pork chops-boneless or bone-in, sirloin tips, salmon fillets, chicken breads, boneless chicken thighs. Fennel bulb, red peppers, green beans, broccoli, or cauliflower florets. 

I enjoy creating delicious recipes to share with my students, but when I discover a recipe by another chef I never hesitate to share it. And, when that chef has cookbook that I love, you know I'm going to share that too. Joshua McFadden's book Six Seasons-A New Way with Vegetables has become a favorite, seasonal cookbook for me. You MUST get this book! McFadden has opened my mind and my pallet to so many new flavor combinations and wonderful ways to prepare vegetables seasonally. This recipe is a wonderful example of an easy, beautiful, and delicious recipe I use often. Enjoy!

Makes 4 cups
Kosher salt, to taste
¼ cup extra-virgin olive oil, plus more for serving
2 cloves garlic, smashed flat and peeled
1 pound kale, thick ribs removed (dark green, curly kale)
 Freshly ground black pepper, to taste
½ pound pasta, like pappardelle or rigatoni
¾ cup coarsely grated Parmigiano- Reggiano

1. Put a large pot of generously salted water over high heat, and bring to a boil. 
2. In a small skillet over medium heat, add olive oil and garlic, and cook until the garlic begins to sizzle. Reduce heat to low, and cook very gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat.
3. When water is boiling, add kale leaves, and cook until tender, but not mushy, about 5 minutes. Pull out the hot, dripping kale leaves with tongs, and put directly into a blender. (Don’t drain the pot; you’ll use that same boiling water to cook the pasta.) 
4. Add garlic and its oil to the blender, along with a splash of hot water from the pot if you need some more liquid to get the blender going. Blend into a fine, thick green purée. Taste, and adjust seasoning with salt and pepper, then blend again.
5. Add the pasta to the still-boiling water, and cook according to directions on the package. Ladle out about a cup of the water to save for finishing the dish, then drain the pasta and return it to the dry pot. Add the half of the kale purée, about 3/4 of the grated cheese and a splash of the reserved pasta water. Toss until all the pasta is well coated and bright green, adding another splash of pasta water and more kale sauce if needed so that the sauce is loose and almost creamy in texture. Serve in bowls right away, and top with an extra drizzle of olive oil and the rest of the grated cheese. Any leftover kale sauce can be frozen.

​Additions:
1-pound U26-30 shrimp, peeled and deveined-5 minutes before the pasta is done cooking, add the shrimp to the pasta and continue cooking for 5 minutes. Continue with recipe as written.

More uses for this Kale Sauce

• add to any soup 
• add to any pasta sauce
  
• add cream to the kale sauce and drizzle over pasta, chicken, steak, pork, seafood
• spread on sandwiches or wraps
• stir into eggs to make kale scrambled eggs
• combine with homemade stock to make a soup
• add to Asian noodle bowl

Serves 2-4
​
2 Tbs olive oil
4 cloves of garlic, sliced thinly 
1-pint cherry tomatoes, cut in half-a color assortment is nice
1/8 tsp of crushed red pepper
2 ears of freshly picked corn, corn cut off the cob
1-pound fresh shrimp, shells removed
5 leaves fresh basil, sliced in strips or 1/3 cup chopped flat leafed parsley
3 Tbs unsalted butter (very cold)
Kosher or Sea Salt and Pepper
 

1. In a large sauté pan, heat the oil and the slivered garlic over medium-low heat. Cook until the garlic softens and becomes aromatic, about 1 minute.  
2. Add the sliced cherry tomatoes, crushed red pepper, corn kernels, and shrimp. Raise the heat to medium, cover the pan, and cook for 5 minutes. 
3. Add your herbs, stir gently to combine. 
4. To finish, turn off the heat and gently stir in the cold butter to create a velvety finish to your dish.

 
Serve as is, with sliced boiled Yukon Gold potatoes, over pasta, or rice. You can also use this as a topping for bruschetta-cut the shrimp into bite sized pieces for easy eating.

​2 garlic cloves, minced
1 tablespoon ginger, minced
1 lemon, zested and juiced
1 tablespoon honey
1/4 cup soy sauce or Bragg’s Aminos
3 tablespoons Rice Vinegar
1 tablespoon olive oil or avocado oil
2 salmon fillets, about 6 ounces each
For the Green Beans
2 cups green beans, trimmed
1 tablespoon toasted sesame oil
Kosher Salt
1/2 teaspoon sesame seeds, toasted

1. For the fish: In a small bowl whisk together garlic, ginger, lemon zest and juice, soy sauce, vinegar, and oil. Remove half of the marinade and reserve. Place salmon in a gallon-size resealable bag. Pour remaining half of marinade over salmon. Seal and massage to coat. Allow to marinate at room temperature for 30 minutes.
2. Place salmon in air fryer basket. Set fryer to 400°F for 12 minutes.
3. For the beans: Brush with sesame oil and season lightly with salt. 
4. After the salmon has cooked for 6 minutes, add the beans around salmon in the air fryer basket. Continue cooking for remaining 6 minutes. Remove from the air fryer and divide between two plates.
5. To serve, drizzle the salmon with some of the reserved marinade and sprinkle the sesame seeds over everything.

 

Serves 2 as an entrée or 4 as an appetizer

4 tablespoons butter
1 tablespoon lemon juice
3 cloves garlic, chopped
½ teaspoon red pepper flakes
1-pound shrimp (25-30 count or larger), peeled and deveined
¼ cup fresh parsley, chopped
salt and pepper to taste
grated parmesan cheese for serving
1 lemon cut into wedges for serving
Optional additions: 1 tablespoon capers and/or 1 tablespoon sundried tomatoes, chopped 
       

1. Place the butter, lemon juice, garlic, and red pepper flakes into a 7-inch round baking pan and place into the basket of your air fryer (include optional capers and sundried tomatoes if using). Cook at 350 degrees for 6 minutes. 
   
   
2. Add the shrimp to the melted butter mixture and toss to coat the shrimp. Place the pan back into the air fryer and cook for 5 minutes. 
   
   
3. Remove the pan from the air fryer and sprinkle with the chopped parsley. Toss and serve in the hot pan with artisan bread for dipping and lemon wedges for squeezing. 

Serving options:
2 cups cooked pasta-toss the cooked pasta with the shrimp and butter mixture.
1 cup cooked rice-serve the shrimp and butter mixture over the rice.
2 cups spiralized zucchini cooked in the air fryer at 350 degrees for 4 minutes. Toss gently with shrimp mixture and serve hot.

Note: I prefer to use less pasta for a lower-carb meal. 4 ounces for this recipe is fine if you choose. If you cook 8 ounces of pasta, you can set aside half for another meal. The pasta you refrigerate becomes a resistant starch and is healthier for you!

4-8 ounces linguini-dried.
2 tablespoons olive oil
5 large garlic cloves, thinly sliced
¼ teaspoon dried red pepper flakes
3 tablespoons capers, drained and chopped
10 ounces frozen spinach, pressed to drain well 
2 (5 ounce) cans Yellowfin Tuna in Olive Oil
kosher salt and freshly ground black pepper to taste
½ cup fresh parsley, chopped
1 lemon, quartered lengthwise 
Parmesan cheese for grating

1. Bring a large sauté pan filled halfway with water to a boil with 1 teaspoon of kosher salt. Add the pasta to the boiling water, stirring occasionally, and cook until the pasta is al dente. You will see that the pasta will absorb most of the water and the water will become cloudy with the starch from the pasta. Plan to use some of the left over water to help create a sauce for your dish.
2. While the pasta is cooking, heat a large sauté pan with the olive oil, sliced garlic, and red pepper flakes. Sauté, stirring frequently, for 2 to 3 minutes or until the garlic is fragrant and lightly golden. Add the capers and spinach with 1/2 cup of the pasta water.  Cook, stirring gently for 1 minute. 
3. Add the tuna, with the olive oil from the cans to the pan. Combine the ingredients gently, breaking up large pieces of tuna. Reduce the heat to low and season to taste with salt and pepper.
4. Using tongs, transfer the pasta into the skillet. Add the chopped parsley and ½-1 cup more of the remaining pasta cooking water (add hot tap water if you don't have enough pasta water). With the pan over low heat, gently toss the pasta with tongs to coat the pasta evenly. Add additional pasta water if necessary. Season with salt and pepper to taste. Serve immediately with Parmesan cheese on the side.

Additions:
Use fresh pasta. Pasta cooking time will be less.
Heavy cream-add 1/2 to 1 cup with the spinach. Let cook 3-5 minutes to reduce.
Substitute broccoli (frozen and thawed) for the spinach
Canned artichokes can be added with spinach. Cut reach into halves or quarters
1 can diced tomatoes, drained. 
Substitute 1 can cannelloni beans for the pasta.

Southwest Seasoning
¼ cup smoked paprika
1 tsp chipotle power or ¼ tsp cayenne pepper
1 tablespoon granulated garlic
1 tablespoon ground coriander
2 teaspoons ground cumin
2 teaspoons Kosher salt
 
Fish Tacos and Coleslaw
12 small corn tortillas
1 ½ pound tilapia fillets
4 cups red cabbage, thinly sliced
1 small red pepper, thinly sliced
¼ cup red onion, minced
½ cup cilantro, chopped
1 cup mayonnaise
3 tablespoons apple cider vinegar
1 tablespoon honey
2 limes, cut into wedges

1. Preheat the broiler on high and put the cooking rack 5 inches below the flame. Cover a broiler pan with foil and spray with cooking spray.
2. Combine the Southwest seasoning ingredients in a small container and set aside.
   
3. Place the tilapia fillets onto the prepared pan and sprinkle 1 tablespoon of the Southwest seasoning. Broil until the fish is cooked through, about 7-12 minutes depending on how thick the fish is.
4. In a large bowl combine the cabbage, red pepper, red onions, and cilantro. Prepare the dressing in a small bowl by mixing the mayonnaise, vinegar, honey, and 2 teaspoons of the Southwest seasoning together. Toss ½ cup of the dressing with the shredded cabbage and vegetables. Add salt and pepper to taste.  Add more dressing if you like.
5. Warm the tortillas (covered) in the microwave for 1 minute.
   
   ​To assemble the tacos, place a piece of fish and some coleslaw onto each tortilla. Serve with lime wedges on the side.

Serves 2-4

1 lb cooked salmon or one 14 ounce can salmon
2 tablespoon mayonnaise
1/3 cup breadcrumbs-unseasoned
1 egg, lightly beaten
1 tablespoon herb, dill, parsley, chopped
1 stalk scallion, chopped
2 tablespoon oil
2 tablespoon butter
Lemon

1. If using fresh cooked salmon, break up the salmon with a fork. If using canned salmon, drain and reserve liquid from salmon. Leave the bones-they are so soft and will not be noticed in the patties.
   
   
2. In a bowl, combine the salmon, mayonnaise, breadcrumbs, egg, and herbs. If mixture is too dry to form into patties, add reserved liquid from salmon.
   
   
3. Form the mixture into salmon cakes using about 1/3 cup for each.

   
   
4. Place the oil and butter into a large sauté pan and heat over medium high heat. When the butter has melted and starts to bubble, place the salmon cakes in and cook until browned. Turn over and brown on the other side. Serve hot, room temperature, or cold. Serve with a wedge of lemon.